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'Forked' Rates Restaurants On How They Treat Their Workers
The Startling Racial Divide In Pay For Restaurant Workers
What Goes on Behind the Kitchen Door
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Food labor advocate Saru Jayaraman writes in a new book that the company has taken the \"low road\" and lobbied extensively for lower wages and working conditions standards at the federal and state 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Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_106512":{"type":"posts","id":"bayareabites_106512","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106512","score":null,"sort":[1454451444000]},"guestAuthors":[],"slug":"forked-rates-restaurants-on-how-they-treat-their-workers","title":"'Forked' Rates Restaurants On How They Treat Their Workers","publishDate":1454451444,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Saru Jayaraman may be restaurant obsessed, but don't call her a foodie. She's the founding director of the \u003ca href=\"http://rocunited.org/about-us/our-history/\">Restaurant Opportunities Centers United\u003c/a>, a national organization that advocates for better wages and working conditions for restaurant workers. She's also published several studies in legal and policy journals as director of the \u003ca href=\"http://laborcenter.berkeley.edu/topic/food-labor-research-center/\">Food Labor Research Center\u003c/a> at the University of California-Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_106517\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/465305257/forked-a-new-standard-for-american-dining\" rel=\"attachment wp-att-106517\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/forked-book.jpg\" alt=\"Forked: A New Standard for American Dining. by Saru Jayaraman\" width=\"300\" height=\"447\" class=\"size-full wp-image-106517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Forked: A New Standard for American Dining.\u003cbr>by Saru Jayaraman\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>The combination of grassroots and ivory tower makes Jayaraman arguably one of the country's leading experts on what it's like to live as a restaurant worker in America. She's someone celebrity restaurateur Danny Meyer turned to as he \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/14/448678237/danny-meyer-will-banish-tipping-and-raise-prices-at-his-restaurants\">decided to banish tipping\u003c/a> at some of his restaurants to try and close the pay gap between what his servers and dishwashers make.\u003c/p>\n\u003cp>Jayaraman's second book, \u003ca href=\"https://www.forkedthebook.com/\">Forked: A New Standard for American Dining\u003c/a>, published Feb. 1\u003cem>,\u003c/em> features 14 case studies and rankings of the working conditions at eateries ranging from greasy spoon diners to coffee shops, white tablecloth places to national chains like Olive Garden.\u003c/p>\n\u003cp>On one end, workers get tipped minimum wage as low as $2.13 an hour, sexual harassment from customers, unpaid sick days and no opportunity for mobility. That, writes Jayaraman, is the \"low road.\"\u003c/p>\n\u003cp>But, as Jayaraman argues in her profiles of \"high-road\" employers, restaurants can be both profitable and good places to work, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We spoke to her about what she's learned in her deep dive into the industry. The conversation has been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>When most people think about restaurants, they think about food. Why focus on the workers? \u003c/strong>\u003c/p>\n\u003cp>So many reasons! We spend more on eating out than in the home. The industry is enormous: [it's] the second largest employer and growing faster than any other. One in 12 working Americans work in this industry, [and] 1 in 2 Americans have worked in [a restaurant] in their lifetime. But it has continued to be one of the absolute lowest paying employers in the U.S. For every year that the Department of Labor lists the 10 worst paid jobs, seven are, every year, restaurant jobs.\u003c/p>\n\u003cp>\u003cstrong>One of your critiques of the U.S. is that it's the only Western nation that has a tipped minimum wage. What's so bad about tipping?\u003c/strong>\u003c/p>\n\u003cp>It's not tipping per se that's the problem, it's the tipped minimum wage, which hasn't gone up in a quarter century. [ROC has] members whose mothers worked at the same wage they do: $2.13 an hour. It's a legacy of slavery; it comes from not wanting to pay black workers, former slaves, anything at all.\u003c/p>\n\u003cp>That means we as consumers are doubly subsidizing billion dollar corporations [like Darden, which owns Olive Garden]: We're paying worker wages entirely through our tips, and subsidizing their survival through taxpayer funded public assistance. The other problem is 70 percent of tipped workers are women, and [some] suffer from the absolute worst sexual harassment. When you rely on customer tips, you are then subject to tolerate however [a customer] might touch you or talk to you, because the customer is paying your bills.\u003c/p>\n\u003cp>\u003cstrong>What do you see as the biggest problems facing restaurant workers in America today? \u003c/strong>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>No. 1 is poverty wages, both tipped and untipped. No. 2 is benefits, [especially] the lack of paid sick days. Two-thirds [of restaurant workers] \u003ca href=\"http://rocunited.org/research-resources/\">report \u003c/a>working while they are ill, with everything from H1N1 to typhoid fever. And then the third major problem we hear is discrimination and harassment on basis of race and gender.\u003c/p>\n\u003cp>There are livable wage jobs in this industry, about 20 percent of them. They are fine dining servers and bartenders, and the problem is that those jobs are held almost exclusively by white men. People of color, women and immigrants often can't get to those best jobs; [they] get stuck in lower level segments, like fast food, and positions like bussers, runners and dishwashers.\u003c/p>\n\u003cp>\u003cstrong>OK, but if a worker doesn't want that kind of job, can't they just find another one? Why is restaurant workers' job quality a problem for diners? \u003c/strong>\u003c/p>\n\u003cp>You can't say to workers, \"go find another job,\" because someone's always going to fill those jobs. If you want to be treated well, served well, given quality food, then you have to care about how these workers are treated. All of our \"high-road\" employers are able to point to the fact that you get better service, better food, better environment, a better experience if workers are treated well and paid well.\u003c/p>\n\u003cfigure id=\"attachment_106519\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/innout.jpg\" alt=\"In her book, Forked, Saru Jayaraman praises In-N-Out Burger for its higher-than-average worker pay and ample health and other benefits.\" width=\"700\" height=\"530\" class=\"size-full wp-image-106519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/innout.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/innout-400x303.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">In her book, Forked, Saru Jayaraman praises In-N-Out Burger for its higher-than-average worker pay and ample health and other benefits. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/20963604@N08/5415889727/\" target=\"_blank\">Matthew Kraus/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>If the working conditions are so bad, why hasn't there been more of a movement to improve them? \u003c/strong>\u003c/p>\n\u003cp>It all points back to the money, power and influence of a trade lobby called the National Restaurant Association. It's the 10th most powerful lobbying group in Congress, [and] the most powerful voice in every state legislature on work conditions. They have wielded enormous power over legislators, to the point where [I have] heard people talking about, \"We can only raise the minimum wage if we leave out the tipped workers because the Restaurant Association won't let us raise the minimum wage unless we leave out those tipped workers.\"\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Editor's note:\u003c/em>\u003c/strong> \u003cem>We asked the National Restaurant Association to respond to Jayaraman. S\u003c/em>pokesperson Christin Fernandez tells us that the association does actively lobby against increases to both the minimum and tipped minimum wages, including New York State Governor Cuomo's current efforts to raise the minimum wage to $15 per hour. But Fernandez questions Jayaraman's characterization of the group's power: \"It's flattering that she thinks we are this all-powerful lobby, but it's only a fraction of what we do,\" she says.\u003c/p>\n\u003cp>\u003cstrong>Your book, \u003cem>Forked\u003c/em>, divides its rankings by type of restaurant: burgers, diners, sandwich shops, coffee shops, fine dining. But if there's any indicator of best practices, it seems to be that smaller, independent restaurants are more likely to boost wages and working conditions than big chains. Have decent labor practices become artisanal? \u003c/strong>\u003c/p>\n\u003cp>When we think about local, sustainable, organic [food trends], it was small, independent restaurants that started them, and then the big chains picked them up. I definitely wouldn't say ... only go to an independent, small restaurant, because the vast majority of all restaurants, including small independent restaurants, exploit their workers. But [some of] the small independents are able to pioneer a different way of doing business, a different business model, a different way of thinking, and then the chains often follow.\u003c/p>\n\u003cp>\u003cstrong>Won't making restaurant jobs better mean restaurant prices will go up, and some restaurants will be driven out of business?\u003c/strong>\u003c/p>\n\u003cp>The places that have raised the minimum wage in this industry are not just surviving, but thriving. The \u003ca href=\"http://www.epi.org/publication/waiting-for-change-tipped-minimum-wage/\">seven states\u003c/a> that have the highest wages and don't allow a lower wage for tipped workers, are actually faring better, on every measure, than the 43 states with lower wages for tipped workers. Those seven states have \u003ca href=\"http://rocunited.org/recipeforsuccess/\">higher restaurant sales per capita,\u003c/a> higher job growth in the restaurant industry, higher job growth among tipped workers. On the whole, workers are doing better, employers are doing better.\u003c/p>\n\u003cp>\u003cstrong>How can diners find out if restaurant workers at their favorite local restaurant are being treated well? If they're not, what can diners do to make things better?\u003c/strong>\u003c/p>\n\u003cp>We have a \u003ca href=\"https://itunes.apple.com/us/app/roc-national-diners-guide/id577946103?mt=8\">Diner's Guide app\u003c/a>. It rates the most popular chains and 150 \"high-road\" companies on wages, benefits and mobility for workers. It also notes if they are part of an alternative restaurant association we started, called \u003ca href=\"http://rocunited.org/our-work/high-road/raise/\">RAISE\u003c/a>, of \"high-road\" employers. [But] the most important thing we'd like you do is communicate that you support \"high-road\" practices to the owner or manager.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Tracie McMillan is the author of \u003c/em>\u003ca href=\"http://www.americanwayofeating.com/\">The American Way of Eating,\u003c/a> \u003cem>a \u003c/em>New York Times\u003cem> bestseller, and a senior fellow at the Schuster Institute for Investigative Journalism at Brandeis University. You can follow her on Twitter @tmmcmillan.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"More restaurants are offering better wages, benefits and working conditions for employees. A new book rates dozens of restaurants and scolds the ones taking the \"low road\" to profitability.","status":"publish","parent":0,"modified":1454451444,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1382},"headData":{"title":"'Forked' Rates Restaurants On How They Treat Their Workers | KQED","description":"More restaurants are offering better wages, benefits and working conditions for employees. A new book rates dozens of restaurants and scolds the ones taking the "low road" to profitability.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'Forked' Rates Restaurants On How They Treat Their Workers","datePublished":"2016-02-02T22:17:24.000Z","dateModified":"2016-02-02T22:17:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106512 http://ww2.kqed.org/bayareabites/?p=106512","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/02/forked-rates-restaurants-on-how-they-treat-their-workers/","disqusTitle":"'Forked' Rates Restaurants On How They Treat Their Workers","nprByline":"Tracie McMillan, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"464852535","nprApiLink":"http://api.npr.org/query?id=464852535&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/02/02/464852535/forked-rates-restaurants-on-how-they-treat-their-workers?ft=nprml&f=464852535","nprRetrievedStory":"1","nprPubDate":"Tue, 02 Feb 2016 15:45:00 -0500","nprStoryDate":"Tue, 02 Feb 2016 15:43:00 -0500","nprLastModifiedDate":"Tue, 02 Feb 2016 15:45:37 -0500","path":"/bayareabites/106512/forked-rates-restaurants-on-how-they-treat-their-workers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Saru Jayaraman may be restaurant obsessed, but don't call her a foodie. She's the founding director of the \u003ca href=\"http://rocunited.org/about-us/our-history/\">Restaurant Opportunities Centers United\u003c/a>, a national organization that advocates for better wages and working conditions for restaurant workers. She's also published several studies in legal and policy journals as director of the \u003ca href=\"http://laborcenter.berkeley.edu/topic/food-labor-research-center/\">Food Labor Research Center\u003c/a> at the University of California-Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_106517\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/465305257/forked-a-new-standard-for-american-dining\" rel=\"attachment wp-att-106517\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/forked-book.jpg\" alt=\"Forked: A New Standard for American Dining. by Saru Jayaraman\" width=\"300\" height=\"447\" class=\"size-full wp-image-106517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Forked: A New Standard for American Dining.\u003cbr>by Saru Jayaraman\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>The combination of grassroots and ivory tower makes Jayaraman arguably one of the country's leading experts on what it's like to live as a restaurant worker in America. She's someone celebrity restaurateur Danny Meyer turned to as he \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/14/448678237/danny-meyer-will-banish-tipping-and-raise-prices-at-his-restaurants\">decided to banish tipping\u003c/a> at some of his restaurants to try and close the pay gap between what his servers and dishwashers make.\u003c/p>\n\u003cp>Jayaraman's second book, \u003ca href=\"https://www.forkedthebook.com/\">Forked: A New Standard for American Dining\u003c/a>, published Feb. 1\u003cem>,\u003c/em> features 14 case studies and rankings of the working conditions at eateries ranging from greasy spoon diners to coffee shops, white tablecloth places to national chains like Olive Garden.\u003c/p>\n\u003cp>On one end, workers get tipped minimum wage as low as $2.13 an hour, sexual harassment from customers, unpaid sick days and no opportunity for mobility. That, writes Jayaraman, is the \"low road.\"\u003c/p>\n\u003cp>But, as Jayaraman argues in her profiles of \"high-road\" employers, restaurants can be both profitable and good places to work, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We spoke to her about what she's learned in her deep dive into the industry. The conversation has been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>When most people think about restaurants, they think about food. Why focus on the workers? \u003c/strong>\u003c/p>\n\u003cp>So many reasons! We spend more on eating out than in the home. The industry is enormous: [it's] the second largest employer and growing faster than any other. One in 12 working Americans work in this industry, [and] 1 in 2 Americans have worked in [a restaurant] in their lifetime. But it has continued to be one of the absolute lowest paying employers in the U.S. For every year that the Department of Labor lists the 10 worst paid jobs, seven are, every year, restaurant jobs.\u003c/p>\n\u003cp>\u003cstrong>One of your critiques of the U.S. is that it's the only Western nation that has a tipped minimum wage. What's so bad about tipping?\u003c/strong>\u003c/p>\n\u003cp>It's not tipping per se that's the problem, it's the tipped minimum wage, which hasn't gone up in a quarter century. [ROC has] members whose mothers worked at the same wage they do: $2.13 an hour. It's a legacy of slavery; it comes from not wanting to pay black workers, former slaves, anything at all.\u003c/p>\n\u003cp>That means we as consumers are doubly subsidizing billion dollar corporations [like Darden, which owns Olive Garden]: We're paying worker wages entirely through our tips, and subsidizing their survival through taxpayer funded public assistance. The other problem is 70 percent of tipped workers are women, and [some] suffer from the absolute worst sexual harassment. When you rely on customer tips, you are then subject to tolerate however [a customer] might touch you or talk to you, because the customer is paying your bills.\u003c/p>\n\u003cp>\u003cstrong>What do you see as the biggest problems facing restaurant workers in America today? \u003c/strong>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>No. 1 is poverty wages, both tipped and untipped. No. 2 is benefits, [especially] the lack of paid sick days. Two-thirds [of restaurant workers] \u003ca href=\"http://rocunited.org/research-resources/\">report \u003c/a>working while they are ill, with everything from H1N1 to typhoid fever. And then the third major problem we hear is discrimination and harassment on basis of race and gender.\u003c/p>\n\u003cp>There are livable wage jobs in this industry, about 20 percent of them. They are fine dining servers and bartenders, and the problem is that those jobs are held almost exclusively by white men. People of color, women and immigrants often can't get to those best jobs; [they] get stuck in lower level segments, like fast food, and positions like bussers, runners and dishwashers.\u003c/p>\n\u003cp>\u003cstrong>OK, but if a worker doesn't want that kind of job, can't they just find another one? Why is restaurant workers' job quality a problem for diners? \u003c/strong>\u003c/p>\n\u003cp>You can't say to workers, \"go find another job,\" because someone's always going to fill those jobs. If you want to be treated well, served well, given quality food, then you have to care about how these workers are treated. All of our \"high-road\" employers are able to point to the fact that you get better service, better food, better environment, a better experience if workers are treated well and paid well.\u003c/p>\n\u003cfigure id=\"attachment_106519\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/innout.jpg\" alt=\"In her book, Forked, Saru Jayaraman praises In-N-Out Burger for its higher-than-average worker pay and ample health and other benefits.\" width=\"700\" height=\"530\" class=\"size-full wp-image-106519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/innout.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/innout-400x303.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">In her book, Forked, Saru Jayaraman praises In-N-Out Burger for its higher-than-average worker pay and ample health and other benefits. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/20963604@N08/5415889727/\" target=\"_blank\">Matthew Kraus/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>If the working conditions are so bad, why hasn't there been more of a movement to improve them? \u003c/strong>\u003c/p>\n\u003cp>It all points back to the money, power and influence of a trade lobby called the National Restaurant Association. It's the 10th most powerful lobbying group in Congress, [and] the most powerful voice in every state legislature on work conditions. They have wielded enormous power over legislators, to the point where [I have] heard people talking about, \"We can only raise the minimum wage if we leave out the tipped workers because the Restaurant Association won't let us raise the minimum wage unless we leave out those tipped workers.\"\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Editor's note:\u003c/em>\u003c/strong> \u003cem>We asked the National Restaurant Association to respond to Jayaraman. S\u003c/em>pokesperson Christin Fernandez tells us that the association does actively lobby against increases to both the minimum and tipped minimum wages, including New York State Governor Cuomo's current efforts to raise the minimum wage to $15 per hour. But Fernandez questions Jayaraman's characterization of the group's power: \"It's flattering that she thinks we are this all-powerful lobby, but it's only a fraction of what we do,\" she says.\u003c/p>\n\u003cp>\u003cstrong>Your book, \u003cem>Forked\u003c/em>, divides its rankings by type of restaurant: burgers, diners, sandwich shops, coffee shops, fine dining. But if there's any indicator of best practices, it seems to be that smaller, independent restaurants are more likely to boost wages and working conditions than big chains. Have decent labor practices become artisanal? \u003c/strong>\u003c/p>\n\u003cp>When we think about local, sustainable, organic [food trends], it was small, independent restaurants that started them, and then the big chains picked them up. I definitely wouldn't say ... only go to an independent, small restaurant, because the vast majority of all restaurants, including small independent restaurants, exploit their workers. But [some of] the small independents are able to pioneer a different way of doing business, a different business model, a different way of thinking, and then the chains often follow.\u003c/p>\n\u003cp>\u003cstrong>Won't making restaurant jobs better mean restaurant prices will go up, and some restaurants will be driven out of business?\u003c/strong>\u003c/p>\n\u003cp>The places that have raised the minimum wage in this industry are not just surviving, but thriving. The \u003ca href=\"http://www.epi.org/publication/waiting-for-change-tipped-minimum-wage/\">seven states\u003c/a> that have the highest wages and don't allow a lower wage for tipped workers, are actually faring better, on every measure, than the 43 states with lower wages for tipped workers. Those seven states have \u003ca href=\"http://rocunited.org/recipeforsuccess/\">higher restaurant sales per capita,\u003c/a> higher job growth in the restaurant industry, higher job growth among tipped workers. On the whole, workers are doing better, employers are doing better.\u003c/p>\n\u003cp>\u003cstrong>How can diners find out if restaurant workers at their favorite local restaurant are being treated well? If they're not, what can diners do to make things better?\u003c/strong>\u003c/p>\n\u003cp>We have a \u003ca href=\"https://itunes.apple.com/us/app/roc-national-diners-guide/id577946103?mt=8\">Diner's Guide app\u003c/a>. It rates the most popular chains and 150 \"high-road\" companies on wages, benefits and mobility for workers. It also notes if they are part of an alternative restaurant association we started, called \u003ca href=\"http://rocunited.org/our-work/high-road/raise/\">RAISE\u003c/a>, of \"high-road\" employers. [But] the most important thing we'd like you do is communicate that you support \"high-road\" practices to the owner or manager.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Tracie McMillan is the author of \u003c/em>\u003ca href=\"http://www.americanwayofeating.com/\">The American Way of Eating,\u003c/a> \u003cem>a \u003c/em>New York Times\u003cem> bestseller, and a senior fellow at the Schuster Institute for Investigative Journalism at Brandeis University. You can follow her on Twitter @tmmcmillan.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106512/forked-rates-restaurants-on-how-they-treat-their-workers","authors":["byline_bayareabites_106512"],"categories":["bayareabites_2254","bayareabites_2035"],"tags":["bayareabites_15265","bayareabites_11425","bayareabites_11427","bayareabites_11424","bayareabites_15266"],"featImg":"bayareabites_106513","label":"bayareabites"},"bayareabites_102446":{"type":"posts","id":"bayareabites_102446","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102446","score":null,"sort":[1445549395000]},"guestAuthors":[],"slug":"the-startling-racial-divide-in-pay-for-restaurant-workers","title":"The Startling Racial Divide In Pay For Restaurant Workers","publishDate":1445549395,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In America's fine-dining restaurants, how much workers get paid is closely correlated to the color of their skin.\u003c/p>\n\u003cp>That's according to a new study from researchers at the University of Santa Cruz and UC Berkeley. The report, \u003ca href=\"https://www.scribd.com/fullscreen/285968393?access_key=key-aB2D7wLPk5XfesMYf7Wj&allow_share=true&escape=false&view_mode=scroll\">Ending Jim Crow in America's Restaurants\u003c/a>, describes how waiters at high-end restaurants may earn salaries five times greater than those of employees washing dishes, clearing tables and prepping food in the same establishment.\u003c/p>\n\u003cp>That pay disparity among different jobs is perhaps to be expected. The troubling part is the stark racial divide the researchers found between the highest- and lowest-paid workers: Basically, white employees overwhelmingly fill the jobs with the heftiest salaries, while Latinos, blacks and other minorities occupy positions with pay closer to the poverty level. The divide is gender-based, too: White men across the restaurant industry are paid, on average in the U.S., roughly a quarter more than women, whether white or of color.\u003c/p>\n\u003cp>The racial segregation seen among America's 11 million restaurant workers is not necessarily a result of intentional discrimination on the part of employers, says study co-author \u003ca href=\"https://ccrec.ucsc.edu/profile/chris-benner-phd\">Chris Benner\u003c/a>, a professor of environmental studies at UC Santa Cruz.\u003c/p>\n\u003cp>Rather, it is a product of many factors that cannot easily be eliminated or addressed through policy and legislation — the way that safe working conditions or minimum wage can.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For one thing, Benner tells The Salt, Latinos tend to apply for certain types of jobs, like dishwasher, line cook and table busser. Likewise, such so-called \"back-of-house\" positions are not generally targeted by Caucasian applicants, who more often seek higher-paying bartender and waiter positions.\u003c/p>\n\u003cp>\"We call this the self-selection bias,\" says Benner, whose research involved interviewing owners and managers at 12 California restaurants, half of which were high-end establishments, and closely analyzing national industry data. \"People may just not see themselves as working in a certain area.\"\u003c/p>\n\u003cp>Sometimes, he says, customers may drive the bias against immigrants filling front-of-house positions.\u003c/p>\n\u003cp>\"We've heard of a lot of stories where the customer actually asked for a different server, because they had a hard time understanding the accent of whoever the server is,\" he says.\u003c/p>\n\u003cp>This is not the first time a close look at the restaurant industry has revealed striking inequity in the labor force. The organization Restaurant Opportunities Centers United went undercover in 2011 and 2012 and found that upscale restaurants were racially discriminating in their hiring process.\u003c/p>\n\u003cp>The national group sent pairs of equally qualified individuals — one person white, the other not — to apply for jobs at white tablecloth-type restaurants in Chicago, Detroit and New Orleans. The group repeated this method, called \"matched pair testing,\" 273 times.\u003c/p>\n\u003cp>\"Testers of color [in Chicago] were only 53 percent as likely as white testers to get a job offer, and were less likely than white testers to receive a job interview in the first place,\" according to the resulting \u003ca href=\"http://rocunited.org/the-great-service-divide-national/\">report\u003c/a>, published in 2014. Applicants of color fared better in the other cities, but were still far less likely than their white counterparts to get the job.\u003c/p>\n\u003cp>That study was led by \u003ca href=\"http://laborcenter.berkeley.edu/author/saru-jayaraman/\">Saru Jayaraman\u003c/a>, co-director of Restaurant Opportunities Centers United and the director of the Food Labor Research Institute at UC Berkeley. She tells The Salt that about 20 percent of restaurant jobs pay exceptionally well. In the San Francisco Bay Area, for example, servers and bartenders can take home as much as $180,000 per year, she says – if they're working in upper-end establishments, the kind with $125 a person tasting menus, for example.\u003c/p>\n\u003cp>\"But these jobs are held almost exclusively by white people, and in particular, white men,\" says Jayaraman, who also collaborated with Benner on the more recent research.\u003c/p>\n\u003cp>Latinos, she says, tend to spend their restaurant careers in back-of-house jobs, earning somewhere closer to $30,000 per year – with few paths for promotion or pay raises. Jayaraman says she has interviewed Latino table bussers who reported having helped train newly hired white employees who were easing into positions waiting tables.\u003c/p>\n\u003cp>\"Then, within weeks or months, the people they're training are earning five times what that busser is making,\" she says.\u003c/p>\n\u003cp>African-Americans seem to have a particularly tough plight in the restaurant industry, mostly working in down-market restaurants where wages and tips are minimal.\u003c/p>\n\u003cp>\"For African-American workers, it's almost 100-percent exclusion from [fine dining restaurants] altogether,\" Jayaraman says. \"They work almost exclusively at fast-food restaurants or very casual restaurants like Red Lobster.\"\u003c/p>\n\u003cp>Most of the big bucks in the restaurant industry come from tipping — a practice that is increasingly coming under scrutiny. Prominent New York restaurateur Danny Meyer recently banished tipping in his eateries as a step toward equalizing the skewed pay scale. In an \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/14/448678237/danny-meyer-will-banish-tipping-and-raise-prices-at-his-restaurants\">interview with NPR\u003c/a>, he noted that waiters' take-home pay at fine restaurants has skyrocketed thanks to tips, but the pay of workers at the back of the house hasn't kept pace. And women workers who rely on tips may feel obliged to tolerate sexual harassment from customers, Jayaraman \u003ca href=\"http://www.nytimes.com/2015/10/16/opinion/why-tipping-is-wrong.html?_r=0\">argued\u003c/a> in a recent op-ed for \u003cem>The\u003c/em> \u003cem>New York Times\u003c/em>.\u003c/p>\n\u003cp>The National Restaurant Association thinks little of the new \"Ending Jim Crow\" study.\u003c/p>\n\u003cp>\"The restaurant industry is one of the most diverse industries in America, with zero barriers to entry and endless pathways to success,\" says Katie Niebaum, the association's vice president of communications, who corresponded with The Salt via email.\u003c/p>\n\u003cp>Niebaum, citing U.S. Census Bureau numbers, says restaurant ownership among minorities and women \"outpaced growth in the overall industry during the last 10 years on record.\"\u003c/p>\n\u003cp>\"In addition, we proudly employ more women and minority managers than any other industry,\" she says. \"Two in five restaurant managers are women; overall, one in three come from a minority background.\"\u003c/p>\n\u003cp>The researchers agree that the restaurant industry is more racially diverse today in America than in the past.\u003c/p>\n\u003cp>But that, Jayaraman warns, should not necessarily win the industry any brownie points.\u003c/p>\n\u003cp>\"It just makes the segregation more and more pernicious, because we see greater concentrations of people of color in lower-level positions,\" Jayaraman says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"At fine-dining places, white workers overwhelmingly fill jobs with the heftiest salaries, while Latinos, blacks and other minorities have jobs with pay closer to the poverty level, a study finds.","status":"publish","parent":0,"modified":1445549395,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1043},"headData":{"title":"The Startling Racial Divide In Pay For Restaurant Workers | KQED","description":"At fine-dining places, white workers overwhelmingly fill jobs with the heftiest salaries, while Latinos, blacks and other minorities have jobs with pay closer to the poverty level, a study finds.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Startling Racial Divide In Pay For Restaurant Workers","datePublished":"2015-10-22T21:29:55.000Z","dateModified":"2015-10-22T21:29:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102446 http://ww2.kqed.org/bayareabites/?p=102446","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/22/the-startling-racial-divide-in-pay-for-restaurant-workers/","disqusTitle":"The Startling Racial Divide In Pay For Restaurant Workers","nprByline":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>","nprStoryId":"450863158","nprApiLink":"http://api.npr.org/query?id=450863158&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/22/450863158/the-startling-racial-divide-in-pay-for-restaurant-workers?ft=nprml&f=450863158","nprRetrievedStory":"1","nprPubDate":"Thu, 22 Oct 2015 16:35:00 -0400","nprStoryDate":"Thu, 22 Oct 2015 16:02:00 -0400","nprLastModifiedDate":"Thu, 22 Oct 2015 16:35:14 -0400","path":"/bayareabites/102446/the-startling-racial-divide-in-pay-for-restaurant-workers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In America's fine-dining restaurants, how much workers get paid is closely correlated to the color of their skin.\u003c/p>\n\u003cp>That's according to a new study from researchers at the University of Santa Cruz and UC Berkeley. The report, \u003ca href=\"https://www.scribd.com/fullscreen/285968393?access_key=key-aB2D7wLPk5XfesMYf7Wj&allow_share=true&escape=false&view_mode=scroll\">Ending Jim Crow in America's Restaurants\u003c/a>, describes how waiters at high-end restaurants may earn salaries five times greater than those of employees washing dishes, clearing tables and prepping food in the same establishment.\u003c/p>\n\u003cp>That pay disparity among different jobs is perhaps to be expected. The troubling part is the stark racial divide the researchers found between the highest- and lowest-paid workers: Basically, white employees overwhelmingly fill the jobs with the heftiest salaries, while Latinos, blacks and other minorities occupy positions with pay closer to the poverty level. The divide is gender-based, too: White men across the restaurant industry are paid, on average in the U.S., roughly a quarter more than women, whether white or of color.\u003c/p>\n\u003cp>The racial segregation seen among America's 11 million restaurant workers is not necessarily a result of intentional discrimination on the part of employers, says study co-author \u003ca href=\"https://ccrec.ucsc.edu/profile/chris-benner-phd\">Chris Benner\u003c/a>, a professor of environmental studies at UC Santa Cruz.\u003c/p>\n\u003cp>Rather, it is a product of many factors that cannot easily be eliminated or addressed through policy and legislation — the way that safe working conditions or minimum wage can.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For one thing, Benner tells The Salt, Latinos tend to apply for certain types of jobs, like dishwasher, line cook and table busser. Likewise, such so-called \"back-of-house\" positions are not generally targeted by Caucasian applicants, who more often seek higher-paying bartender and waiter positions.\u003c/p>\n\u003cp>\"We call this the self-selection bias,\" says Benner, whose research involved interviewing owners and managers at 12 California restaurants, half of which were high-end establishments, and closely analyzing national industry data. \"People may just not see themselves as working in a certain area.\"\u003c/p>\n\u003cp>Sometimes, he says, customers may drive the bias against immigrants filling front-of-house positions.\u003c/p>\n\u003cp>\"We've heard of a lot of stories where the customer actually asked for a different server, because they had a hard time understanding the accent of whoever the server is,\" he says.\u003c/p>\n\u003cp>This is not the first time a close look at the restaurant industry has revealed striking inequity in the labor force. The organization Restaurant Opportunities Centers United went undercover in 2011 and 2012 and found that upscale restaurants were racially discriminating in their hiring process.\u003c/p>\n\u003cp>The national group sent pairs of equally qualified individuals — one person white, the other not — to apply for jobs at white tablecloth-type restaurants in Chicago, Detroit and New Orleans. The group repeated this method, called \"matched pair testing,\" 273 times.\u003c/p>\n\u003cp>\"Testers of color [in Chicago] were only 53 percent as likely as white testers to get a job offer, and were less likely than white testers to receive a job interview in the first place,\" according to the resulting \u003ca href=\"http://rocunited.org/the-great-service-divide-national/\">report\u003c/a>, published in 2014. Applicants of color fared better in the other cities, but were still far less likely than their white counterparts to get the job.\u003c/p>\n\u003cp>That study was led by \u003ca href=\"http://laborcenter.berkeley.edu/author/saru-jayaraman/\">Saru Jayaraman\u003c/a>, co-director of Restaurant Opportunities Centers United and the director of the Food Labor Research Institute at UC Berkeley. She tells The Salt that about 20 percent of restaurant jobs pay exceptionally well. In the San Francisco Bay Area, for example, servers and bartenders can take home as much as $180,000 per year, she says – if they're working in upper-end establishments, the kind with $125 a person tasting menus, for example.\u003c/p>\n\u003cp>\"But these jobs are held almost exclusively by white people, and in particular, white men,\" says Jayaraman, who also collaborated with Benner on the more recent research.\u003c/p>\n\u003cp>Latinos, she says, tend to spend their restaurant careers in back-of-house jobs, earning somewhere closer to $30,000 per year – with few paths for promotion or pay raises. Jayaraman says she has interviewed Latino table bussers who reported having helped train newly hired white employees who were easing into positions waiting tables.\u003c/p>\n\u003cp>\"Then, within weeks or months, the people they're training are earning five times what that busser is making,\" she says.\u003c/p>\n\u003cp>African-Americans seem to have a particularly tough plight in the restaurant industry, mostly working in down-market restaurants where wages and tips are minimal.\u003c/p>\n\u003cp>\"For African-American workers, it's almost 100-percent exclusion from [fine dining restaurants] altogether,\" Jayaraman says. \"They work almost exclusively at fast-food restaurants or very casual restaurants like Red Lobster.\"\u003c/p>\n\u003cp>Most of the big bucks in the restaurant industry come from tipping — a practice that is increasingly coming under scrutiny. Prominent New York restaurateur Danny Meyer recently banished tipping in his eateries as a step toward equalizing the skewed pay scale. In an \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/14/448678237/danny-meyer-will-banish-tipping-and-raise-prices-at-his-restaurants\">interview with NPR\u003c/a>, he noted that waiters' take-home pay at fine restaurants has skyrocketed thanks to tips, but the pay of workers at the back of the house hasn't kept pace. And women workers who rely on tips may feel obliged to tolerate sexual harassment from customers, Jayaraman \u003ca href=\"http://www.nytimes.com/2015/10/16/opinion/why-tipping-is-wrong.html?_r=0\">argued\u003c/a> in a recent op-ed for \u003cem>The\u003c/em> \u003cem>New York Times\u003c/em>.\u003c/p>\n\u003cp>The National Restaurant Association thinks little of the new \"Ending Jim Crow\" study.\u003c/p>\n\u003cp>\"The restaurant industry is one of the most diverse industries in America, with zero barriers to entry and endless pathways to success,\" says Katie Niebaum, the association's vice president of communications, who corresponded with The Salt via email.\u003c/p>\n\u003cp>Niebaum, citing U.S. Census Bureau numbers, says restaurant ownership among minorities and women \"outpaced growth in the overall industry during the last 10 years on record.\"\u003c/p>\n\u003cp>\"In addition, we proudly employ more women and minority managers than any other industry,\" she says. \"Two in five restaurant managers are women; overall, one in three come from a minority background.\"\u003c/p>\n\u003cp>The researchers agree that the restaurant industry is more racially diverse today in America than in the past.\u003c/p>\n\u003cp>But that, Jayaraman warns, should not necessarily win the industry any brownie points.\u003c/p>\n\u003cp>\"It just makes the segregation more and more pernicious, because we see greater concentrations of people of color in lower-level positions,\" Jayaraman says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102446/the-startling-racial-divide-in-pay-for-restaurant-workers","authors":["byline_bayareabites_102446"],"categories":["bayareabites_10028","bayareabites_1146","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_14998","bayareabites_14997","bayareabites_14800","bayareabites_14996","bayareabites_8832","bayareabites_11875","bayareabites_11425","bayareabites_11424","bayareabites_11318","bayareabites_9649","bayareabites_14999","bayareabites_13064"],"featImg":"bayareabites_102447","label":"bayareabites"},"bayareabites_58628":{"type":"posts","id":"bayareabites_58628","meta":{"index":"posts_1591205157","site":"bayareabites","id":"58628","score":null,"sort":[1363917788000]},"guestAuthors":[],"slug":"what-goes-on-behind-the-kitchen-door","title":"What Goes on Behind the Kitchen Door","publishDate":1363917788,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_58675\" class=\"wp-caption aligncenter\" style=\"max-width: 495px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sarah_3-workers-image-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sarah_3-workers-image-1.jpg\" alt=\"Behind the Kitchen Door reveals the real plight of many restaurant workers. Photo: Courtesy ROC-United\" width=\"495\" height=\"222\" class=\"size-full wp-image-58675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Behind the Kitchen Door reveals the real plight of many restaurant workers.\u003cbr>Photo: Courtesy ROC-United\u003c/figcaption>\u003c/figure>\n\u003cp>Most self-respecting, food-focused, restaurant-goers can wax on about the provenance of their poultry, chat with their local produce farmer on a regular basis, or rattle off the names of several fine-dining restaurants, the celebrity chefs who run them, and their signature dishes. Some consumers are even on friendly terms with the waitstaff and bartenders at their regular haunts.\u003c/p>\n\u003cp>But few diners can tell you much – if anything -- about the largely invisible army of restaurant workers who make eating out possible. With 10 million members in their ranks these employees represent the largest sector of the U.S. workforce. And yet these servers, bussers, runners, cooks, and dishwashers, who are the lifeblood of many restaurants, scrape by on some of the lowest wages in America, putting food on diners' tables at the same time they struggle to make enough money to feed themselves and their families.\u003c/p>\n\u003cp>Up until the Twin Towers fell, \u003ca href=\"http://www.facebook.com/sarujayaraman\">Saru Jayaraman\u003c/a> had never given much thought to the lives of restaurant workers. And then the young labor lawyer got a call from a union leader representing workers from \u003ca href=\"http://nymag.com/news/9-11/10th-anniversary/windows-on-the-world/\">Windows on the World\u003c/a>, the restaurant that had graced the top of the World Trade Center. After the 9/11 tragedy some 250 workers were displaced (73 of their coworkers perished on the day) and they wanted their former boss to make good on his offer to hire them back when he opened a new restaurant. With the help of Jayaraman and one of the headwaiters from Windows on the World, Fekkak Mamdouh, the restaurant workers secured new employment for several former staffers, a victory that was covered by the \u003cem>\u003ca href=\"http://www.nytimes.com/2002/06/06/nyregion/deal-reached-in-windows-on-world-dispute.html\">New York Times\u003c/a>\u003c/em>. Jayaraman cofounded the nonprofit \u003ca href=\"http://rocunited.org/\">Restaurant Opportunities Centers (now ROC-United)\u003c/a> with Mamdouh, and she hasn't stopped thinking about the working conditions and wages of restaurant workers ever since.\u003c/p>\n\u003cfigure id=\"attachment_58677\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/saruhighres1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/saruhighres1000.jpg\" alt=\"The daughter of Indian immigrants, Saru Jayaraman, represents disadvantaged restaurant workers. Photo: Sekou Luke\" width=\"1000\" height=\"632\" class=\"size-full wp-image-58677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The daughter of Indian immigrants, Saru Jayaraman, represents disadvantaged restaurant workers. Photo: Sekou Luke\u003c/figcaption>\u003c/figure>\n\u003cp>Jayaraman caused quite a stir in New York City, when she and her organization went up against several prominent restaurateurs, including Mario Batali, whose \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2012/09/24/del-posto-to-pay-1-15-million-to-settle-workers-suit/\">Del Posto restaurant settled for millions two lawsuits last year\u003c/a> brought by ROC-United for unfair labor practices and abusive working conditions. (Irony alert: Batali's restaurants have been lauded for their Slow Food sensibility and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/30/should-sustainability-be-a-factor-in-restaurant-food/\">sustainable practices\u003c/a>, as BAB has noted.) \u003c/p>\n\u003cp>Now the director of \u003ca href=\"http://laborcenter.berkeley.edu/staff/jayaraman.shtml\">UC Berkeley's Food Labor Research Center\u003c/a>, Jayaraman has written a book, \u003ca href=\"http://thewelcometable.net/behind-the-kitchen-door/\">\u003cem>Behind the Kitchen Door\u003c/em>\u003c/a>, exposing the dirty little secret of exploited restaurant employees and the successful campaigns ROC-United has waged in securing a better work environment for these workers, many of whom are immigrants and people of color. Helping the disadvantaged is nothing new to Jayaraman: The Yale Law School and Harvard School of Government graduate was recognized by former President Bill Clinton while an undergraduate at UCLA for founding a mentoring program for women of color in L.A., where she grew up, the daughter of Indian immigrants, who worked hard to make ends meet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jayaraman, who lives in Oakland, returns to the Bay Area this week for book events including \u003ca href=\"http://www.zvents.com/santa_cruz_ca/events/show/313575883-book-reading-and-conversation-with-saru-jayaraman-behind-the-kitchen-door\">tonight at UC Santa Cruz\u003c/a> and tomorrow night at the \u003ca href=\"http://www.eventbrite.com/event/5136481354#\">Disposable Film Festival's Just Food Dinner Screening in San Francisco\u003c/a>, with more Bay Area dates slated for later this spring. ROC-United's Sekou Luke will discuss the book and accompanying \u003ca href=\"http://www.youtube.com/watch?v=LZEUwvIHdSs\">video\u003c/a> at the \u003ca href=\"http://www.brownpapertickets.com/event/332523\">San Francisco Food and Farm Film Festival\u003c/a> on Saturday, March 30. While back East last week Jayaraman talked via phone to Bay Area Bites about her recipe for change and the concept of sustainable labor practices along with sustainable food. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/beyond-kitchen-door600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/beyond-kitchen-door600.jpg\" alt=\"Behind The Kitchen Door. By Saru Jayaraman\" width=\"400\" class=\"size-full wp-image-58679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What was the catalyst for the book?\u003c/strong>\u003cbr>\nIt's really a call to action to everyone who eats out about what's really happening behind the kitchen door in many restaurants around the country. People want to eat ethically -- look at the impact brought about by books like \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a>'s \u003cem>The Omnivore's Dilemma\u003c/em> and \u003ca href=\"http://www.thedailybeast.com/articles/2012/03/12/still-a-fast-food-nation-eric-schlosser-reflects-on-10-years-later.html\">Eric Schlosser\u003c/a>'s \u003cem>Fast Food Nation\u003c/em>. Consumers spoke up and restaurants changed their menus. We're seeking the same thing for restaurant workers in terms of working conditions and wages. It's not enough for diners to care about the food they eat and how the animals were treated. It's important to care about the well-being of the people who cook and serve the food too.\u003c/p>\n\u003cp>\u003cstrong>What don't diners know about restaurant workers?\u003c/strong>\u003cbr>\nSince 1996, the national minimum wage for tipped workers has been frozen at $2.13 an hour. The \u003ca href=\"http://www.restaurant.org/\">National Restaurant Association\u003c/a> has done a good job lobbying to keep the minimum wage for tipped restaurant workers low, and they want diners to stay in the dark on this score, it's a very purposeful move on their part. For many Americans restaurants are their second kitchens; as a culture, we eat out more than any other country, and many of us celebrate significant milestones, like birthdays and anniversaries, in restaurants. And yet most diners really have no idea about the working conditions for these employees.\u003c/p>\n\u003cp>Few diners know that most restaurant employees around the country don't get paid sick leave and since they can't afford to take time off work, they come to work sick, which isn't good for their health or that of the people they're cooking for and serving.\u003c/p>\n\u003cp>The racial segregation in restaurants is real and plays out across the country and restricts opportunities for advancement for many people of color. Our research shows that generally speaking, lighter-skinned employees work in the front of the house and darker skinned workers are relegated behind the kitchen door or in less prominent roles. This situation is very stark in places like Miami, where light-skinned employees work as waiters, brown-skinned Latino employees work as bussers and runners, and hidden in the back are the darkest employees, typically Haitians working as dishwashers.\u003c/p>\n\u003cfigure id=\"attachment_58682\" class=\"wp-caption aligncenter\" style=\"max-width: 213px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sarah_male-worker.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sarah_male-worker.png\" alt=\"Photo: Courtesy ROC-United\" width=\"213\" height=\"208\" class=\"size-full wp-image-58682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy ROC-United\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How does California and the Bay Area measure up on restaurant workers' rights?\u003c/strong>\u003cbr>\nCalifornia has a higher rate for tipped workers, its the same as for other minimum wage workers, a minimum of $8 an hour across the board. California is one of seven states that doesn't have a lower minimum wage for tipped workers. But keeping the federal rate low for tipped minimum wages has the effect of driving down wages across the country; and most states pay under $3 an hour for tipped workers. \u003c/p>\n\u003cp>San Francisco was the first city in the country to require all employers to offer \u003ca href=\"http://www.sfgate.com/politics/article/Law-now-entitles-all-workers-in-S-F-to-paid-sick-2619269.php\">paid sick leave to their employees\u003c/a>, so this area is a leader in that regard.\u003c/p>\n\u003cp>And several restaurants here do all the right things by their employees, including offering opportunities for advancement for its lowest paid staff members. \u003ca href=\"http://www.zaziesf.com/zazie/home.html\">Zazie\u003c/a> in San Francisco comes to mind on that front, as do \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo \u003c/a>and \u003ca href=\"http://bootandshoeservice.com/\">Boot & Shoe Service\u003c/a> in the East Bay.\u003c/p>\n\u003cp>\u003cstrong>Are you optimistic that restaurant workers will get their due?\u003c/strong>\u003cbr>\nThere's incredible momentum right now for our work. A number of states are passing laws that will transform the working conditions of restaurant employees. \u003ca href=\"http://www.philly.com/philly/blogs/jobs/INQ_JobbingBlog_Thursday-Council-to-vote-on-paid-sick-leave-in-Philadelphia-.html\">Philadelphia\u003c/a> just passed an ordinance allowing restaurant workers to receive paid sick days, it's the largest city in the U.S. to pass such a measure. [The measure is subject to \u003ca href=\"http://philadelphia.cbslocal.com/2013/03/15/future-of-paid-sick-leave-bill-now-in-mayors-hands/\">pending mayoral approval\u003c/a>.] President Obama mentioned raising the minimum wage, including for tipped wage workers, in his \u003ca href=\"http://www.reuters.com/article/2013/02/13/us-obama-speech-jobs-idUSBRE91C03K20130213\">State of the Union speech\u003c/a>. I'm confident this is our time.\u003c/p>\n\u003cfigure id=\"attachment_58684\" class=\"wp-caption aligncenter\" style=\"max-width: 397px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/8166347306_460b58b1b9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/8166347306_460b58b1b9.jpg\" alt=\"Photo: Courtesy ROC-United\" width=\"397\" height=\"392\" class=\"size-full wp-image-58684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy ROC-United\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What can consumers do?\u003c/strong>\u003cbr>\nSpread the word about this book. Speak up when you eat out around the country. Ask restaurant employees about their working conditions, including wages and tips, and whether or not they have paid sick leave. Let the managers of restaurants you frequent know that the working conditions of restaurant employees is something you care about. If a restaurant is doing all the right things by its employees, let management know that's important to you and you'll keep supporting them for their efforts. We've created a \u003ca href=\"http://rocunited.org/dinersguide/\">dining guide\u003c/a> (it's also available as a smart phone ap) for consumers. Let Congress know you care; \u003ca href=\"http://signon.org/sign/tell-congress-dont-let\">sign our petition\u003c/a>. It's not enough just to tip better, though that's a nice thing to do, it's not really the point. We're trying to create industry-wide, systemic change in working conditions across the country for all restaurant employees.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=LZEUwvIHdSs]\u003c/p>\n\n","blocks":[],"excerpt":"UC Berkeley's Saru Jayaraman is on a mission to improve the working conditions of restaurant employees around the country. The author of Behind the Kitchen Door talks with Sarah Henry.","status":"publish","parent":0,"modified":1402535175,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1429},"headData":{"title":"What Goes on Behind the Kitchen Door | KQED","description":"UC Berkeley's Saru Jayaraman is on a mission to improve the working conditions of restaurant employees around the country. The author of Behind the Kitchen Door talks with Sarah Henry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"What Goes on Behind the Kitchen Door","datePublished":"2013-03-22T02:03:08.000Z","dateModified":"2014-06-12T01:06:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"58628 http://blogs.kqed.org/bayareabites/?p=58628","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/21/what-goes-on-behind-the-kitchen-door/","disqusTitle":"What Goes on Behind the Kitchen Door","path":"/bayareabites/58628/what-goes-on-behind-the-kitchen-door","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58675\" class=\"wp-caption aligncenter\" style=\"max-width: 495px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sarah_3-workers-image-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sarah_3-workers-image-1.jpg\" alt=\"Behind the Kitchen Door reveals the real plight of many restaurant workers. Photo: Courtesy ROC-United\" width=\"495\" height=\"222\" class=\"size-full wp-image-58675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Behind the Kitchen Door reveals the real plight of many restaurant workers.\u003cbr>Photo: Courtesy ROC-United\u003c/figcaption>\u003c/figure>\n\u003cp>Most self-respecting, food-focused, restaurant-goers can wax on about the provenance of their poultry, chat with their local produce farmer on a regular basis, or rattle off the names of several fine-dining restaurants, the celebrity chefs who run them, and their signature dishes. Some consumers are even on friendly terms with the waitstaff and bartenders at their regular haunts.\u003c/p>\n\u003cp>But few diners can tell you much – if anything -- about the largely invisible army of restaurant workers who make eating out possible. With 10 million members in their ranks these employees represent the largest sector of the U.S. workforce. And yet these servers, bussers, runners, cooks, and dishwashers, who are the lifeblood of many restaurants, scrape by on some of the lowest wages in America, putting food on diners' tables at the same time they struggle to make enough money to feed themselves and their families.\u003c/p>\n\u003cp>Up until the Twin Towers fell, \u003ca href=\"http://www.facebook.com/sarujayaraman\">Saru Jayaraman\u003c/a> had never given much thought to the lives of restaurant workers. And then the young labor lawyer got a call from a union leader representing workers from \u003ca href=\"http://nymag.com/news/9-11/10th-anniversary/windows-on-the-world/\">Windows on the World\u003c/a>, the restaurant that had graced the top of the World Trade Center. After the 9/11 tragedy some 250 workers were displaced (73 of their coworkers perished on the day) and they wanted their former boss to make good on his offer to hire them back when he opened a new restaurant. With the help of Jayaraman and one of the headwaiters from Windows on the World, Fekkak Mamdouh, the restaurant workers secured new employment for several former staffers, a victory that was covered by the \u003cem>\u003ca href=\"http://www.nytimes.com/2002/06/06/nyregion/deal-reached-in-windows-on-world-dispute.html\">New York Times\u003c/a>\u003c/em>. Jayaraman cofounded the nonprofit \u003ca href=\"http://rocunited.org/\">Restaurant Opportunities Centers (now ROC-United)\u003c/a> with Mamdouh, and she hasn't stopped thinking about the working conditions and wages of restaurant workers ever since.\u003c/p>\n\u003cfigure id=\"attachment_58677\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/saruhighres1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/saruhighres1000.jpg\" alt=\"The daughter of Indian immigrants, Saru Jayaraman, represents disadvantaged restaurant workers. Photo: Sekou Luke\" width=\"1000\" height=\"632\" class=\"size-full wp-image-58677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The daughter of Indian immigrants, Saru Jayaraman, represents disadvantaged restaurant workers. Photo: Sekou Luke\u003c/figcaption>\u003c/figure>\n\u003cp>Jayaraman caused quite a stir in New York City, when she and her organization went up against several prominent restaurateurs, including Mario Batali, whose \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2012/09/24/del-posto-to-pay-1-15-million-to-settle-workers-suit/\">Del Posto restaurant settled for millions two lawsuits last year\u003c/a> brought by ROC-United for unfair labor practices and abusive working conditions. (Irony alert: Batali's restaurants have been lauded for their Slow Food sensibility and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/30/should-sustainability-be-a-factor-in-restaurant-food/\">sustainable practices\u003c/a>, as BAB has noted.) \u003c/p>\n\u003cp>Now the director of \u003ca href=\"http://laborcenter.berkeley.edu/staff/jayaraman.shtml\">UC Berkeley's Food Labor Research Center\u003c/a>, Jayaraman has written a book, \u003ca href=\"http://thewelcometable.net/behind-the-kitchen-door/\">\u003cem>Behind the Kitchen Door\u003c/em>\u003c/a>, exposing the dirty little secret of exploited restaurant employees and the successful campaigns ROC-United has waged in securing a better work environment for these workers, many of whom are immigrants and people of color. Helping the disadvantaged is nothing new to Jayaraman: The Yale Law School and Harvard School of Government graduate was recognized by former President Bill Clinton while an undergraduate at UCLA for founding a mentoring program for women of color in L.A., where she grew up, the daughter of Indian immigrants, who worked hard to make ends meet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jayaraman, who lives in Oakland, returns to the Bay Area this week for book events including \u003ca href=\"http://www.zvents.com/santa_cruz_ca/events/show/313575883-book-reading-and-conversation-with-saru-jayaraman-behind-the-kitchen-door\">tonight at UC Santa Cruz\u003c/a> and tomorrow night at the \u003ca href=\"http://www.eventbrite.com/event/5136481354#\">Disposable Film Festival's Just Food Dinner Screening in San Francisco\u003c/a>, with more Bay Area dates slated for later this spring. ROC-United's Sekou Luke will discuss the book and accompanying \u003ca href=\"http://www.youtube.com/watch?v=LZEUwvIHdSs\">video\u003c/a> at the \u003ca href=\"http://www.brownpapertickets.com/event/332523\">San Francisco Food and Farm Film Festival\u003c/a> on Saturday, March 30. While back East last week Jayaraman talked via phone to Bay Area Bites about her recipe for change and the concept of sustainable labor practices along with sustainable food. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/beyond-kitchen-door600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/beyond-kitchen-door600.jpg\" alt=\"Behind The Kitchen Door. By Saru Jayaraman\" width=\"400\" class=\"size-full wp-image-58679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What was the catalyst for the book?\u003c/strong>\u003cbr>\nIt's really a call to action to everyone who eats out about what's really happening behind the kitchen door in many restaurants around the country. People want to eat ethically -- look at the impact brought about by books like \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a>'s \u003cem>The Omnivore's Dilemma\u003c/em> and \u003ca href=\"http://www.thedailybeast.com/articles/2012/03/12/still-a-fast-food-nation-eric-schlosser-reflects-on-10-years-later.html\">Eric Schlosser\u003c/a>'s \u003cem>Fast Food Nation\u003c/em>. Consumers spoke up and restaurants changed their menus. We're seeking the same thing for restaurant workers in terms of working conditions and wages. It's not enough for diners to care about the food they eat and how the animals were treated. It's important to care about the well-being of the people who cook and serve the food too.\u003c/p>\n\u003cp>\u003cstrong>What don't diners know about restaurant workers?\u003c/strong>\u003cbr>\nSince 1996, the national minimum wage for tipped workers has been frozen at $2.13 an hour. The \u003ca href=\"http://www.restaurant.org/\">National Restaurant Association\u003c/a> has done a good job lobbying to keep the minimum wage for tipped restaurant workers low, and they want diners to stay in the dark on this score, it's a very purposeful move on their part. For many Americans restaurants are their second kitchens; as a culture, we eat out more than any other country, and many of us celebrate significant milestones, like birthdays and anniversaries, in restaurants. And yet most diners really have no idea about the working conditions for these employees.\u003c/p>\n\u003cp>Few diners know that most restaurant employees around the country don't get paid sick leave and since they can't afford to take time off work, they come to work sick, which isn't good for their health or that of the people they're cooking for and serving.\u003c/p>\n\u003cp>The racial segregation in restaurants is real and plays out across the country and restricts opportunities for advancement for many people of color. Our research shows that generally speaking, lighter-skinned employees work in the front of the house and darker skinned workers are relegated behind the kitchen door or in less prominent roles. This situation is very stark in places like Miami, where light-skinned employees work as waiters, brown-skinned Latino employees work as bussers and runners, and hidden in the back are the darkest employees, typically Haitians working as dishwashers.\u003c/p>\n\u003cfigure id=\"attachment_58682\" class=\"wp-caption aligncenter\" style=\"max-width: 213px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sarah_male-worker.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sarah_male-worker.png\" alt=\"Photo: Courtesy ROC-United\" width=\"213\" height=\"208\" class=\"size-full wp-image-58682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy ROC-United\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How does California and the Bay Area measure up on restaurant workers' rights?\u003c/strong>\u003cbr>\nCalifornia has a higher rate for tipped workers, its the same as for other minimum wage workers, a minimum of $8 an hour across the board. California is one of seven states that doesn't have a lower minimum wage for tipped workers. But keeping the federal rate low for tipped minimum wages has the effect of driving down wages across the country; and most states pay under $3 an hour for tipped workers. \u003c/p>\n\u003cp>San Francisco was the first city in the country to require all employers to offer \u003ca href=\"http://www.sfgate.com/politics/article/Law-now-entitles-all-workers-in-S-F-to-paid-sick-2619269.php\">paid sick leave to their employees\u003c/a>, so this area is a leader in that regard.\u003c/p>\n\u003cp>And several restaurants here do all the right things by their employees, including offering opportunities for advancement for its lowest paid staff members. \u003ca href=\"http://www.zaziesf.com/zazie/home.html\">Zazie\u003c/a> in San Francisco comes to mind on that front, as do \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo \u003c/a>and \u003ca href=\"http://bootandshoeservice.com/\">Boot & Shoe Service\u003c/a> in the East Bay.\u003c/p>\n\u003cp>\u003cstrong>Are you optimistic that restaurant workers will get their due?\u003c/strong>\u003cbr>\nThere's incredible momentum right now for our work. A number of states are passing laws that will transform the working conditions of restaurant employees. \u003ca href=\"http://www.philly.com/philly/blogs/jobs/INQ_JobbingBlog_Thursday-Council-to-vote-on-paid-sick-leave-in-Philadelphia-.html\">Philadelphia\u003c/a> just passed an ordinance allowing restaurant workers to receive paid sick days, it's the largest city in the U.S. to pass such a measure. [The measure is subject to \u003ca href=\"http://philadelphia.cbslocal.com/2013/03/15/future-of-paid-sick-leave-bill-now-in-mayors-hands/\">pending mayoral approval\u003c/a>.] President Obama mentioned raising the minimum wage, including for tipped wage workers, in his \u003ca href=\"http://www.reuters.com/article/2013/02/13/us-obama-speech-jobs-idUSBRE91C03K20130213\">State of the Union speech\u003c/a>. I'm confident this is our time.\u003c/p>\n\u003cfigure id=\"attachment_58684\" class=\"wp-caption aligncenter\" style=\"max-width: 397px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/8166347306_460b58b1b9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/8166347306_460b58b1b9.jpg\" alt=\"Photo: Courtesy ROC-United\" width=\"397\" height=\"392\" class=\"size-full wp-image-58684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy ROC-United\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What can consumers do?\u003c/strong>\u003cbr>\nSpread the word about this book. Speak up when you eat out around the country. Ask restaurant employees about their working conditions, including wages and tips, and whether or not they have paid sick leave. Let the managers of restaurants you frequent know that the working conditions of restaurant employees is something you care about. If a restaurant is doing all the right things by its employees, let management know that's important to you and you'll keep supporting them for their efforts. We've created a \u003ca href=\"http://rocunited.org/dinersguide/\">dining guide\u003c/a> (it's also available as a smart phone ap) for consumers. Let Congress know you care; \u003ca href=\"http://signon.org/sign/tell-congress-dont-let\">sign our petition\u003c/a>. It's not enough just to tip better, though that's a nice thing to do, it's not really the point. We're trying to create industry-wide, systemic change in working conditions across the country for all restaurant employees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/LZEUwvIHdSs'\n title='//www.youtube.com/embed/LZEUwvIHdSs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/58628/what-goes-on-behind-the-kitchen-door","authors":["5125"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_1146","bayareabites_2035","bayareabites_1807"],"tags":["bayareabites_11423","bayareabites_11425","bayareabites_11427","bayareabites_11428","bayareabites_11429","bayareabites_11424","bayareabites_11426"],"featImg":"bayareabites_58691","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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