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Author
Language
English
Description
From the author of the acclaimed Behind the Kitchen Door, a powerful examination of how the subminimum wage and the tipping system exploit society's most vulnerable
"No one has done more to move forward the rights of food and restaurant workers than Saru Jayaraman." -Mark Bittman, author of The Kitchen Matrix and A Bone to Pick
Before the COVID-19 pandemic devastated the country, more than six million people earned their living as tipped workers...
Author
Language
English
Description
How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions-discriminatory labor practices, exploitation, and unsanitary kitchens-affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington,...
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