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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_117306":{"type":"posts","id":"bayareabites_117306","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117306","score":null,"sort":[1494460061000]},"guestAuthors":[],"slug":"new-businesses-give-restaurant-workers-the-tips-they-ache-for-wellness","title":"New Businesses Give Restaurant Workers The Tips They Ache For: Wellness","publishDate":1494460061,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_117308\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09.jpg\" alt=\"Casey Raub is a bartender at a busy brunch spot in Brooklyn, New York City. After injuring himself in an accident, he found that his work, like hoisting heavy buckets of ice, compounded his lower back pain.\" width=\"2000\" height=\"1310\" class=\"size-full wp-image-117308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-768x503.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-1020x668.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-960x629.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-520x341.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Casey Raub is a bartender at a busy brunch spot in Brooklyn, New York City. After injuring himself in an accident, he found that his work, like hoisting heavy buckets of ice, compounded his lower back pain. \u003ccite>(Tom Brenner for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Casey Raub can easily deadlift over 100 pounds — not thanks to the gym, but from his work as a bartender at ever-packed Brooklyn brunch hotspot Five Leaves. Raub, 35, regularly hoists heavy boxes of liquor and massive buckets of ice for an endless stream of gin gimlets and grapefruit margaritas. Two and a half years ago, he was injured in a cycling accident, and his work routine only compounded his back pain.\u003c/p>\n\u003cp>While pouring a coffee for a customer named Dy Elise, he mentioned his chronic pain to her. Elise, owner of a nearby wellness center called Human@Ease, encouraged him to come in for a rehabilitative workout focusing on his back. \"One of the most important things for restaurant workers is to do lower-back exercises, because the lower back is constantly working to stabilize you,\" Elise says.\u003c/p>\n\u003cp>Raub began working out on low-intensity machines with Elise, who treats many of the borough's bartenders, servers and chefs. Within weeks, they had strengthened his back and core so he could continue bringing home a mostly painless paycheck.\u003c/p>\n\u003cp>\"I've had positive gains in building muscle mass in just a couple low-intensity, 20-to-30-minute sessions a week, and improvements in the areas that are fatigued through bartending, like my lower back,\" Raub says. \"People can do this job for a while, but I think for people in my age group of mid-to-late 30s, it's taxing and you need to find a way to be healthy long-term — or you need to get out.\"\u003c/p>\n\u003cfigure id=\"attachment_117320\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85.jpg\" alt=\"Dy Elise has Casey Raub come in for a couple of low-intensity, 20-to-30-minute sessions a week to strengthen the areas that are fatigued through bartending, like his lower back.\" width=\"1200\" height=\"809\" class=\"size-full wp-image-117320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-1180x796.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-960x647.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-520x351.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dy Elise has Casey Raub come in for a couple of low-intensity, 20-to-30-minute sessions a week to strengthen the areas that are fatigued through bartending, like his lower back. \u003ccite>(Tom Brenner for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The average leisure and hospitality employee stays at one job for only 2.2 years. With \u003ca href=\"http://rocunited.org/publications/roc-serving-while-sick/\">hazardous working conditions\u003c/a> and low rates of health benefits, high levels of attrition are hardly surprising. With a \u003ca href=\"https://www.nytimes.com/2015/10/21/dining/restaurant-kitchen-chef-shortage.html\">chef shortage\u003c/a>, \u003ca href=\"http://www.therail.media/stories/2016/3/17/hidden-costs-restaurant-staff-turnover\">attrition is costly\u003c/a> and retention is vital for the restaurant industry. Chefs may love cooking, servers may have a passion for hospitality, and bartenders may excel at making drinks, but a harsh working environment may knock some would-be long-termers out of the game early.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Several national organizations have been established recently to help restaurant workers cope with and stay in the game. For instance, there's \u003ca href=\"http://chefswithissues.com/\">Chefs With Issues\u003c/a>, which hones in on anxiety, depression and addiction. \u003ca href=\"http://restaurantrecovery.org/\">Restaurant Recovery\u003c/a> focuses solely on addiction. \u003ca href=\"https://yourjournee.com/\">Journee\u003c/a> works with the industry at large, providing discussion groups, mentorship suppers and networking conferences for a wide variety of restaurant employees. \u003ca href=\"http://theliquidmuse.com/bartender-retreats/\">Mind Body Spirit(s)\u003c/a> helps bartenders deal with burnout — it offers seminars addressing health initiatives and community outreach, like yoga retreats.\u003c/p>\n\u003cp>Yoga and pilates in particular have found a rapt audience in the restaurant world because of their ability to relax the body and help practitioners manage emotional stress.\u003c/p>\n\u003cp>Emily Branden, who teaches yoga at Mind Body Spirits' annual seminar in Santa Fe, N.M., sees \"the dudes who are all tatted up and working in all the great dive bars\" actively participating in the new Champagne Yoga brunches she hosts with a chef.\u003c/p>\n\u003cp>\"They are taking to it — really listening and learning the concept of meditation,\" Branden says. \"We do yoga and then drink champagne, and I teach simple restorative poses, such as lying down on the floor when they get home at night and putting their legs up on the couch to reverse the blood flow to the legs, so they can sleep better. They learn breath work to deal with the chaotic world at work.\"\u003c/p>\n\u003cp>For years, Raub, the bartender, assiduously visited Worksong, a sliding-scale, community-based acupuncture practice in Greenpoint, Brooklyn. Owner Isobeau Trybula says she's seeing an increase in hospitality-industry workers among her clients.\u003c/p>\n\u003cfigure id=\"attachment_117321\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85.jpg\" alt=\"Bartender Casey Raub says that after a few weeks of low-intensity strength training with Dy Elise, he had conditioned his back and core. Elise owns a Brooklyn wellness center called Human@Ease and treats many of the borough's bartenders, servers and chefs.\" width=\"1200\" height=\"799\" class=\"size-full wp-image-117321\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-520x346.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Bartender Casey Raub says that after a few weeks of low-intensity strength training with Dy Elise, he had conditioned his back and core. Elise owns a Brooklyn wellness center called Human@Ease and treats many of the borough's bartenders, servers and chefs. \u003ccite>(Tom Brenner for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I often get a person who's maybe 23, who took Adderall for four or five years to get them through a very prestigious college, and they now live with four or five people and work in the service industry,\" Trybula says. \"But there is a wall you hit at around 27. \"\u003c/p>\n\u003cp>Trybula treats service-industry workers for a variety of ailments, from plantar fasciitis from all-day standing and carpal tunnel from shaking cocktails, to sleep disorders from pounding coffee to stay awake for late-night shifts.\u003c/p>\n\u003cp>In 2008, during the Great Recession, Trybula says she saw a spike in stressed-out clients, with more underemployed and uninsured every year. She believes restaurant owners are asking for more work from their employees than ever, with \"people waiting behind you to do your job.\" Trybula wants young, vulnerable food service workers to focus more on long-term wellness in anticipation of lengthy careers.\u003c/p>\n\u003cfigure id=\"attachment_117322\" class=\"wp-caption alignright\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/brenner_npr_bartending_20_custom-2ebcf0ffdb8e377937fdbf904a5d33be78cdd7e4-s500-c85.jpg\" alt=\"Weight-resistant strength training isn't the only method restaurant workers seek to curb their pain. Yoga, pilates and acupuncture are also popular options.\" width=\"500\" height=\"750\" class=\"size-full wp-image-117322\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_20_custom-2ebcf0ffdb8e377937fdbf904a5d33be78cdd7e4-s500-c85.jpg 500w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_20_custom-2ebcf0ffdb8e377937fdbf904a5d33be78cdd7e4-s500-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_20_custom-2ebcf0ffdb8e377937fdbf904a5d33be78cdd7e4-s500-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_20_custom-2ebcf0ffdb8e377937fdbf904a5d33be78cdd7e4-s500-c85-375x563.jpg 375w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Weight-resistant strength training isn't the only method restaurant workers seek to curb their pain. Yoga, pilates and acupuncture are also popular options. \u003ccite>(Tom Brenner for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then there's diet.\u003c/p>\n\u003cp>The irony is that many of the people who make and serve food and drink have pretty erratic eating habits of their own. Think a quickly-shoveled meal before going to work, followed by a grueling 7-to-10-hour shift (with bites of bread snuck in), and band-aided by a drink with coworkers afterward to nurse exhaustion and depression. All that might be capped off at midnight with a bowl of instant ramen at home before passing out. Others subsist merely on coffee, cigarettes and alcohol. They then repeat the process the next day, potentially over a double shift.\u003c/p>\n\u003cp>Nutritionist Christy Harrison works with restaurant industry workers to help them make better daily food choices for long-term health.\u003c/p>\n\u003cp>\"Our focus is often to help them carve out time during their shifts to eat their own meals and snacks, and to be aware of their own energy levels and hunger/thirst as they're working, since a busy shift can cause people to completely tune out of their own physical needs,\" Harrison says.\u003c/p>\n\u003cp>San Francisco server Michael Procopio has been in the industry for 26 years. He knew he needed to quit his unhealthy habits when, already afflicted with depression, he rapidly suffered appendicitis, followed by a heart attack and then the death of his mother later that year.\u003c/p>\n\u003cp>So he cut out his post-shift drink (which he called \"self-medicating\"), dropped smoking on doctor's orders, lessened his shifts and joined the gym.\u003c/p>\n\u003cp>\"I'd never given it much thought before, connections of my own wellness and waiting tables, but the restaurant lifestyle wasn't helpful for my heart, with its late hours,\" Procopio says. \"I've had those concerns and fears of doing this when I'm 60, and I don't know if my body can handle doing it.\"\u003c/p>\n\u003cp>One of his biggest preventives is psychotherapy. \"I don't take the bad stuff home anymore, and part of that is therapy,\" he says.\" But his insurance does not cover mental therapy.\u003c/p>\n\u003cp>While the rise of businesses catering to the long-term wellness of workers is welcome, restaurant worker advocate organizations like ROC-United \u003ca href=\"http://rocunited.org/publications/taking-the-high-road-a-how-to-guide-for-successful-restaurant-employers-2/\">says\u003c/a> that broader industry changes like a \u003ca href=\"http://livingwage.mit.edu/\">livable wage\u003c/a>, employer-sponsored insurance and sick days are needed in order to create a thriving, long-term industry.\u003c/p>\n\u003cp>While waiting for the industry to catch up, Trybula begs restaurant workers to prioritize their own health. \"People say, 'I have a hard time waking up early.' I totally get it, I really do. That's a huge reason we're open until 9 p.m. Making a routine for self-care makes everything better.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Dakota Kim is a food editor and culture writer currently living in Brooklyn. Tweet her @dakotakim1\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Waiting, cooking and tending bar can take a heavy toll on the body and mind. Several health-minded support services are springing up to help workers stay in the game for the long term.","status":"publish","parent":0,"modified":1494460061,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1385},"headData":{"title":"New Businesses Give Restaurant Workers The Tips They Ache For: Wellness | KQED","description":"Waiting, cooking and tending bar can take a heavy toll on the body and mind. Several health-minded support services are springing up to help workers stay in the game for the long term.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"New Businesses Give Restaurant Workers The Tips They Ache For: Wellness","datePublished":"2017-05-10T23:47:41.000Z","dateModified":"2017-05-10T23:47:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117306 https://ww2.kqed.org/bayareabites/?p=117306","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/10/new-businesses-give-restaurant-workers-the-tips-they-ache-for-wellness/","disqusTitle":"New Businesses Give Restaurant Workers The Tips They Ache For: Wellness","nprByline":"\u003ca href=\"https://twitter.com/dakotakim1\">Dakota Kim\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Tom Brenner for NPR","nprStoryId":"524398689","nprApiLink":"http://api.npr.org/query?id=524398689&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/05/09/524398689/new-businesses-give-restaurant-workers-the-tips-they-ache-for-wellness?ft=nprml&f=524398689","nprRetrievedStory":"1","nprPubDate":"Wed, 10 May 2017 17:49:00 -0400","nprStoryDate":"Tue, 09 May 2017 07:00:00 -0400","nprLastModifiedDate":"Wed, 10 May 2017 17:49:43 -0400","path":"/bayareabites/117306/new-businesses-give-restaurant-workers-the-tips-they-ache-for-wellness","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_117308\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09.jpg\" alt=\"Casey Raub is a bartender at a busy brunch spot in Brooklyn, New York City. After injuring himself in an accident, he found that his work, like hoisting heavy buckets of ice, compounded his lower back pain.\" width=\"2000\" height=\"1310\" class=\"size-full wp-image-117308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-768x503.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-1020x668.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-960x629.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-520x341.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Casey Raub is a bartender at a busy brunch spot in Brooklyn, New York City. After injuring himself in an accident, he found that his work, like hoisting heavy buckets of ice, compounded his lower back pain. \u003ccite>(Tom Brenner for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Casey Raub can easily deadlift over 100 pounds — not thanks to the gym, but from his work as a bartender at ever-packed Brooklyn brunch hotspot Five Leaves. Raub, 35, regularly hoists heavy boxes of liquor and massive buckets of ice for an endless stream of gin gimlets and grapefruit margaritas. Two and a half years ago, he was injured in a cycling accident, and his work routine only compounded his back pain.\u003c/p>\n\u003cp>While pouring a coffee for a customer named Dy Elise, he mentioned his chronic pain to her. Elise, owner of a nearby wellness center called Human@Ease, encouraged him to come in for a rehabilitative workout focusing on his back. \"One of the most important things for restaurant workers is to do lower-back exercises, because the lower back is constantly working to stabilize you,\" Elise says.\u003c/p>\n\u003cp>Raub began working out on low-intensity machines with Elise, who treats many of the borough's bartenders, servers and chefs. Within weeks, they had strengthened his back and core so he could continue bringing home a mostly painless paycheck.\u003c/p>\n\u003cp>\"I've had positive gains in building muscle mass in just a couple low-intensity, 20-to-30-minute sessions a week, and improvements in the areas that are fatigued through bartending, like my lower back,\" Raub says. \"People can do this job for a while, but I think for people in my age group of mid-to-late 30s, it's taxing and you need to find a way to be healthy long-term — or you need to get out.\"\u003c/p>\n\u003cfigure id=\"attachment_117320\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85.jpg\" alt=\"Dy Elise has Casey Raub come in for a couple of low-intensity, 20-to-30-minute sessions a week to strengthen the areas that are fatigued through bartending, like his lower back.\" width=\"1200\" height=\"809\" class=\"size-full wp-image-117320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-1180x796.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-960x647.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-520x351.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dy Elise has Casey Raub come in for a couple of low-intensity, 20-to-30-minute sessions a week to strengthen the areas that are fatigued through bartending, like his lower back. \u003ccite>(Tom Brenner for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The average leisure and hospitality employee stays at one job for only 2.2 years. With \u003ca href=\"http://rocunited.org/publications/roc-serving-while-sick/\">hazardous working conditions\u003c/a> and low rates of health benefits, high levels of attrition are hardly surprising. With a \u003ca href=\"https://www.nytimes.com/2015/10/21/dining/restaurant-kitchen-chef-shortage.html\">chef shortage\u003c/a>, \u003ca href=\"http://www.therail.media/stories/2016/3/17/hidden-costs-restaurant-staff-turnover\">attrition is costly\u003c/a> and retention is vital for the restaurant industry. Chefs may love cooking, servers may have a passion for hospitality, and bartenders may excel at making drinks, but a harsh working environment may knock some would-be long-termers out of the game early.\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>Several national organizations have been established recently to help restaurant workers cope with and stay in the game. For instance, there's \u003ca href=\"http://chefswithissues.com/\">Chefs With Issues\u003c/a>, which hones in on anxiety, depression and addiction. \u003ca href=\"http://restaurantrecovery.org/\">Restaurant Recovery\u003c/a> focuses solely on addiction. \u003ca href=\"https://yourjournee.com/\">Journee\u003c/a> works with the industry at large, providing discussion groups, mentorship suppers and networking conferences for a wide variety of restaurant employees. \u003ca href=\"http://theliquidmuse.com/bartender-retreats/\">Mind Body Spirit(s)\u003c/a> helps bartenders deal with burnout — it offers seminars addressing health initiatives and community outreach, like yoga retreats.\u003c/p>\n\u003cp>Yoga and pilates in particular have found a rapt audience in the restaurant world because of their ability to relax the body and help practitioners manage emotional stress.\u003c/p>\n\u003cp>Emily Branden, who teaches yoga at Mind Body Spirits' annual seminar in Santa Fe, N.M., sees \"the dudes who are all tatted up and working in all the great dive bars\" actively participating in the new Champagne Yoga brunches she hosts with a chef.\u003c/p>\n\u003cp>\"They are taking to it — really listening and learning the concept of meditation,\" Branden says. \"We do yoga and then drink champagne, and I teach simple restorative poses, such as lying down on the floor when they get home at night and putting their legs up on the couch to reverse the blood flow to the legs, so they can sleep better. They learn breath work to deal with the chaotic world at work.\"\u003c/p>\n\u003cp>For years, Raub, the bartender, assiduously visited Worksong, a sliding-scale, community-based acupuncture practice in Greenpoint, Brooklyn. Owner Isobeau Trybula says she's seeing an increase in hospitality-industry workers among her clients.\u003c/p>\n\u003cfigure id=\"attachment_117321\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85.jpg\" alt=\"Bartender Casey Raub says that after a few weeks of low-intensity strength training with Dy Elise, he had conditioned his back and core. Elise owns a Brooklyn wellness center called Human@Ease and treats many of the borough's bartenders, servers and chefs.\" width=\"1200\" height=\"799\" class=\"size-full wp-image-117321\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-520x346.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Bartender Casey Raub says that after a few weeks of low-intensity strength training with Dy Elise, he had conditioned his back and core. Elise owns a Brooklyn wellness center called Human@Ease and treats many of the borough's bartenders, servers and chefs. \u003ccite>(Tom Brenner for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I often get a person who's maybe 23, who took Adderall for four or five years to get them through a very prestigious college, and they now live with four or five people and work in the service industry,\" Trybula says. \"But there is a wall you hit at around 27. \"\u003c/p>\n\u003cp>Trybula treats service-industry workers for a variety of ailments, from plantar fasciitis from all-day standing and carpal tunnel from shaking cocktails, to sleep disorders from pounding coffee to stay awake for late-night shifts.\u003c/p>\n\u003cp>In 2008, during the Great Recession, Trybula says she saw a spike in stressed-out clients, with more underemployed and uninsured every year. She believes restaurant owners are asking for more work from their employees than ever, with \"people waiting behind you to do your job.\" Trybula wants young, vulnerable food service workers to focus more on long-term wellness in anticipation of lengthy careers.\u003c/p>\n\u003cfigure id=\"attachment_117322\" class=\"wp-caption alignright\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/brenner_npr_bartending_20_custom-2ebcf0ffdb8e377937fdbf904a5d33be78cdd7e4-s500-c85.jpg\" alt=\"Weight-resistant strength training isn't the only method restaurant workers seek to curb their pain. Yoga, pilates and acupuncture are also popular options.\" width=\"500\" height=\"750\" class=\"size-full wp-image-117322\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_20_custom-2ebcf0ffdb8e377937fdbf904a5d33be78cdd7e4-s500-c85.jpg 500w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_20_custom-2ebcf0ffdb8e377937fdbf904a5d33be78cdd7e4-s500-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_20_custom-2ebcf0ffdb8e377937fdbf904a5d33be78cdd7e4-s500-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_20_custom-2ebcf0ffdb8e377937fdbf904a5d33be78cdd7e4-s500-c85-375x563.jpg 375w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Weight-resistant strength training isn't the only method restaurant workers seek to curb their pain. Yoga, pilates and acupuncture are also popular options. \u003ccite>(Tom Brenner for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then there's diet.\u003c/p>\n\u003cp>The irony is that many of the people who make and serve food and drink have pretty erratic eating habits of their own. Think a quickly-shoveled meal before going to work, followed by a grueling 7-to-10-hour shift (with bites of bread snuck in), and band-aided by a drink with coworkers afterward to nurse exhaustion and depression. All that might be capped off at midnight with a bowl of instant ramen at home before passing out. Others subsist merely on coffee, cigarettes and alcohol. They then repeat the process the next day, potentially over a double shift.\u003c/p>\n\u003cp>Nutritionist Christy Harrison works with restaurant industry workers to help them make better daily food choices for long-term health.\u003c/p>\n\u003cp>\"Our focus is often to help them carve out time during their shifts to eat their own meals and snacks, and to be aware of their own energy levels and hunger/thirst as they're working, since a busy shift can cause people to completely tune out of their own physical needs,\" Harrison says.\u003c/p>\n\u003cp>San Francisco server Michael Procopio has been in the industry for 26 years. He knew he needed to quit his unhealthy habits when, already afflicted with depression, he rapidly suffered appendicitis, followed by a heart attack and then the death of his mother later that year.\u003c/p>\n\u003cp>So he cut out his post-shift drink (which he called \"self-medicating\"), dropped smoking on doctor's orders, lessened his shifts and joined the gym.\u003c/p>\n\u003cp>\"I'd never given it much thought before, connections of my own wellness and waiting tables, but the restaurant lifestyle wasn't helpful for my heart, with its late hours,\" Procopio says. \"I've had those concerns and fears of doing this when I'm 60, and I don't know if my body can handle doing it.\"\u003c/p>\n\u003cp>One of his biggest preventives is psychotherapy. \"I don't take the bad stuff home anymore, and part of that is therapy,\" he says.\" But his insurance does not cover mental therapy.\u003c/p>\n\u003cp>While the rise of businesses catering to the long-term wellness of workers is welcome, restaurant worker advocate organizations like ROC-United \u003ca href=\"http://rocunited.org/publications/taking-the-high-road-a-how-to-guide-for-successful-restaurant-employers-2/\">says\u003c/a> that broader industry changes like a \u003ca href=\"http://livingwage.mit.edu/\">livable wage\u003c/a>, employer-sponsored insurance and sick days are needed in order to create a thriving, long-term industry.\u003c/p>\n\u003cp>While waiting for the industry to catch up, Trybula begs restaurant workers to prioritize their own health. \"People say, 'I have a hard time waking up early.' I totally get it, I really do. That's a huge reason we're open until 9 p.m. Making a routine for self-care makes everything better.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Dakota Kim is a food editor and culture writer currently living in Brooklyn. Tweet her @dakotakim1\u003c/em> \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> \u003cem>Copyright 2017 \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/117306/new-businesses-give-restaurant-workers-the-tips-they-ache-for-wellness","authors":["byline_bayareabites_117306"],"categories":["bayareabites_1245"],"tags":["bayareabites_15849","bayareabites_11427"],"featImg":"bayareabites_117307","label":"bayareabites"},"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_98365":{"type":"posts","id":"bayareabites_98365","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98365","score":null,"sort":[1437601802000]},"guestAuthors":[],"slug":"goodbye-tipping-hello-living-wage-the-changing-face-of-progressive-restaurants","title":"Goodbye Tipping, Hello Living Wage: The Changing Face of Progressive Restaurants","publishDate":1437601802,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A new message appearing at the top of the menu at Camino, a high-end restaurant in Oakland, California, \u003ca href=\"http://www.caminorestaurant.com/no-tips\" target=\"_blank\">declares the end of an age-old American practice\u003c/a>. “No more tips!” it reads. “Our prices now include service so we can pay our employees a living wage.”\u003cspan id=\"more-22668\">\u003c/span>\u003c/p>\n\u003cp>The new prices—which have gone up 22 percent, and which now range from $29 to $37—and the restaurant’s corresponding tipping policy went into effect earlier this year, around the time the city’s minimum wage rose 36 percent to $12.25. And the two are related. While the new policy probably won’t put more into pockets of Camino’s decently paid servers, it will do something quietly revolutionary: it will help them offer a living wage to their (traditionally underpaid) cooks, dishwashers, and bussers.\u003c/p>\n\u003cp>Camino’s husband-and-wife co-owners Russell Moore and Allison Hopelain shared their philosophy on the restaurant’s website: “We have tried to instill a sense of teamwork at Camino—a place where each member of the team—waiters, bartenders, cooks, hosts and dishwashers—is all involved in serving our guests. And yet, we have been paying them as if we are running two separate businesses.” But the new policy changes all that.\u003c/p>\n\u003cp>A server working on a recent weekend seemed optimistic, although she has the least to lose from the new arrangement. Her new hourly wage is livable, she said, even if it means she never walks away with the occasional motherlode of tips in the high season. “If you’re willing to stick it out through the year, it makes up for the lack of big nights in the high season on slow shifts, during the less-crowded times of year,” she said.\u003c/p>\n\u003cp>“It means that all employees are paid based on their experience and have\u003cbr>\nroom to grow,” says Hopelain. “We offer any employee who is scheduled for five shifts a week health insurance and we do not cut shifts when we are slow.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While a handful of \u003ca href=\"http://time.com/3890984/cities-highest-minimum-wage-map/\" target=\"_blank\">cities across the country\u003c/a> have plans to raise their minimum wages over the next five years, only a few have put the rubber to the road. Like Oakland and San Francisco, Seattle is taking a tiered approach to raising its minimum wage (i.e., different businesses are required to increase wages at varying rates, depending on their size) with the goal of hitting $15 an hour by 2020. While restaurants are inevitably passing some of these costs on to their customers, many are also taking the opportunity to develop progressive pay models that could begin to level the playing fields between the front and back of the house.\u003c/p>\n\u003cp>Raising food prices to replace tipping is only one of the approaches Oakland restaurants are taking to survive the wage hike and redistribute the wealth.\u003c/p>\n\u003cp>At several other restaurants around the city, such as Toast, Boca Nova \u003ca href=\"http://www.sfgate.com/restaurants/article/Minimum-wage-hike-hits-booming-Oakland-dining-6115583.php\">diners now pay\u003c/a> an added 15 to 20 percent \u003ca href=\"http://www.mercurynews.com/business/ci_27262359/service-charges-instead-tips-being-tried-out-at\" target=\"_blank\">service charge\u003c/a>. Although it doesn’t make a big difference in the final amount paid, service charges might be an easier pill for some customers to swallow than higher menu prices.\u003c/p>\n\u003cp>Dr. Michael Lynn, a professor of consumer behavior and marketing at the Cornell University School of Hotel Administration, says that his research shows that, “people don’t think about the tip as a part of restaurants’ expensiveness.” The same goes for a service charges, he adds. “So voluntary tipping and service charges are roughly the same in terms of perceptions of cost.”\u003c/p>\n\u003cp>In both cases the goal is to improve living conditions for the lowest paid workers in the chain—while paying their bills and retaining their most valuable employees.\u003c/p>\n\u003cp>\u003cstrong>An Industry Rife With Inequality\u003c/strong>\u003c/p>\n\u003cp>The American restaurant industry can be seen as a microcosm for the nation as a whole, in that it has long upheld a strong class divide. On the one hand, you have servers, bartenders, and hosts who run the “front of the house” in high-end restaurants. These jobs are often seen as a means to an end, a notorious way to help finance higher education and beginning careers in the arts, or—in some cases—a path to advance to a higher-profile career in the food world.\u003c/p>\n\u003cp>But for back of the house workers, as well as servers in lower-end establishments and most casual chain restaurants (think: the thousands of Red Lobsters and Olive Gardens around the country), that’s simply not the case. The \u003ca href=\"http://www.epi.org/publication/restaurant-workers/\" target=\"_blank\">median hourly wage\u003c/a> in the restaurant industry, including tips, is just $10, compared with $18 outside the restaurant industry. And just as they do in our nation at large, gender and race play an important role in this divide.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://rocunited.org/\" target=\"_blank\">Restaurant Opportunity Center United\u003c/a>, an advocacy group working for restaurant workers around the nation, the median wage among white restaurant workers is almost \u003ca href=\"http://rocunited.org/research-resources/\">$4 per hour higher\u003c/a> than the median wage among restaurant workers of color, who are most likely to work the lowest-paying positions like cashiers. Similarly, ROC says female restaurant workers “suffer a 21.8 percent gender tax even after experience, education, and English language ability are accounted for.”\u003c/p>\n\u003cp>According to Saru Jayaraman, director of the \u003ca href=\"http://laborcenter.berkeley.edu/topic/food-labor-research-center/\" target=\"_blank\">Food Labor Research Center\u003c/a> at University of California at Berkeley and co-director of ROC United, “Seventy percent of tipped workers are women–women who suffer from deep poverty.” In fact, \u003ca href=\"http://www.epi.org/publication/restaurant-workers/\" target=\"_blank\">one in six\u003c/a> restaurant workers lives below the poverty line. Furthermore, the current approach to paying tipped workers tends to compound these problems. While a handful of states don’t differentiate between the minimum wage for tipped and non-tipped workers, many pay \u003ca href=\"http://www.dol.gov/whd/state/tipped.htm\" target=\"_blank\">them much less\u003c/a>, and the federal minimum has \u003ca href=\"http://rocunited.org/one-fair-wage/national/\" target=\"_blank\">been $2.13 since 1991\u003c/a>. (ROC United has been campaigning to \u003ca href=\"http://rocunited.org/one-fair-wage/\" target=\"_blank\">do away with tipped minimum wage entirely\u003c/a> in recent years.)\u003c/p>\n\u003cp>\u003cstrong>Can Fair Wage Pioneers Survive the Jump?\u003c/strong>\u003c/p>\n\u003cp>In light of this context, the move away from tipping appears all the more progressive. But the big question is: Will the restaurants working the hardest to level the playing field for their employees be able to survive the shift?\u003c/p>\n\u003cp>Take Sal Bednarz, owner of Actual Café and Victory Burger, a side-by-side café and casual grass-fed burger joint in Oakland.\u003c/p>\n\u003cp>“All of our employees are making more than they were, but it’s our kitchen workers who have benefited considerably,” he says. “They’re happy about that—we’re happy about that.”\u003c/p>\n\u003cp>Bednarz says he raised his prices by 9 percent to account for the wage increase, and after an initial uptick in business, he’s seen what he calls “softness in certain areas of business,” including the café’s counter lunch and breakfast service, which he says are more price sensitive than the table service they offer in the evenings. He hasn’t moved to a service charge because, he says, it just isn’t possible for counter service.\u003c/p>\n\u003cp>The Actual Café’s location hasn’t helped either. “We’re a block away from the city of Emeryville and a few blocks from Berkeley,” Bednarz. “The fact that our minimum wage went up before those other cities meant that some of our most price-sensitive customers probably went elsewhere for their lattés.” In the long term, he says, he trusts that those cities will follow suit with higher wages, but Bednarz is nervous about the long-term viability of his and other small businesses that run on extremely tight margins.\u003c/p>\n\u003cp>“I believe that the long-term macro-economic forces at work here will put more money into lots of workers’ pockets and wages will go up everywhere, creating more disposable income for folks. And retail prices will go up as a result of folks paying higher wages. So I’m not sure which will be the stronger force. We may end up paying our workers more, but they’ll have less spending power in the end. It’s too early to tell.”\u003c/p>\n\u003cp>\u003cstrong>Footing the Bill\u003c/strong>\u003c/p>\n\u003cp>In Seattle, several restaurants are responding to the city’s recent wage increases and getting out ahead of the coming ones, including casual seafood restaurant \u003ca href=\"http://www.king5.com/story/news/local/seattle/2015/03/30/ivars-seattle-15-minimum-wage/70681252/\" target=\"_blank\">Ivar’s\u003c/a> and the higher-end \u003ca href=\"https://eatseacreatures.com/\" target=\"_blank\">Sea Creatures\u003c/a> chain, which have both gotten rid of tips and brought all their workers up to at least $15 an hour.\u003c/p>\n\u003cp>The decision, says Sea Creatures co-owner Jeremy Price, came as a result of a combination of the rising city wages, the need to provide health insurance for their workers via the Affordable Care Act, and a philosophy that he describes as “not loving tips in the first place.”\u003c/p>\n\u003cp>All the Sea Creatures Restaurants now include a 20 percent service charge, added on to the bill. And there is no longer a space on the credit card slip for tips. Price says his customers have been quick to adapt to the change, and some even leave small cash tips when they are especially happy with the service. “We’ve had very few complaints,” he says.\u003c/p>\n\u003cp>As at Camino and other Bay Area restaurants, Price and his partners have set up a system that maintains server pay of $31 to $40 an hour (including both wages and a percentage of the service charge), and now servers are also eligible for health insurance and a 401K retirement plan.\u003c/p>\n\u003cp>“We didn’t have a ton of cooks making less than $15, but now they are all making at least that,” says Price, who estimates that, “If you aggregate all the cooks, it’s around a 7 percent increase.”\u003c/p>\n\u003cp>Price says the company has seen more people sign up for healthcare and 401K plans than expected. The service charge isn’t covering all of that cost, he says, so Price and his co-owners are taking pay cuts.\u003c/p>\n\u003cp>“Our goal is to attract and retain the best people,” he adds. “So long-term, this is going to be a win for us, and we’re willing to take a pay cut to get there.”\u003c/p>\n\u003cp>Indeed, ROC’s Jayaraman says the forward-thinking restaurants she’s encountered feel that investing in their workers pays off in the long term. There’s usually less turnover, she says, which saves costs. But that’s not all. “They also see more invested employees interested in protecting their employers’ bottom lines by reducing things like energy costs, and reducing food waste,” she says.\u003c/p>\n\u003cp>It also has the potential to prompt a deeper sense of commitment to the work in other ways. The goal at Sea Creatures, Price says, “is making service work a little more professional, creating a situation where people can treat it like a career.”\u003c/p>\n\u003cp>At a time when the bulk of American workers are seeing \u003ca href=\"http://www.epi.org/publication/charting-wage-stagnation/\" target=\"_blank\">wage stagnation\u003c/a>, increasing income inequality and many employers’ move \u003ca href=\"http://bigstory.ap.org/article/temporary-jobs-rise-todays-shifting-economy\" target=\"_blank\">toward less-formal contract and temporary employment\u003c/a>, this is no small deal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Camino’s Hopewell sees the shift as an opportunity to approach the way her employees work in a whole new way–one that views the restaurant a little more like a single, living organism. “If there is a service issue, we address it as a restaurant concern. It is not just the server who gets a bad tip,” she says.\u003c/p>\n\n","blocks":[],"excerpt":"In cities like Oakland and Seattle, where the minimum wage is on the rise, restaurants are raising prices and rethinking tips as a way to level the playing field for workers. ","status":"publish","parent":0,"modified":1437602405,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1973},"headData":{"title":"Goodbye Tipping, Hello Living Wage: The Changing Face of Progressive Restaurants | KQED","description":"In cities like Oakland and Seattle, where the minimum wage is on the rise, restaurants are raising prices and rethinking tips as a way to level the playing field for workers. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Goodbye Tipping, Hello Living Wage: The Changing Face of Progressive Restaurants","datePublished":"2015-07-22T21:50:02.000Z","dateModified":"2015-07-22T22:00:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"98365 http://ww2.kqed.org/bayareabites/?p=98365","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/22/goodbye-tipping-hello-living-wage-the-changing-face-of-progressive-restaurants/","disqusTitle":"Goodbye Tipping, Hello Living Wage: The Changing Face of Progressive Restaurants","nprByline":"\u003ca href=\"http://civileats.com/author/tgreenaway/\">Twilight Greenaway\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","path":"/bayareabites/98365/goodbye-tipping-hello-living-wage-the-changing-face-of-progressive-restaurants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A new message appearing at the top of the menu at Camino, a high-end restaurant in Oakland, California, \u003ca href=\"http://www.caminorestaurant.com/no-tips\" target=\"_blank\">declares the end of an age-old American practice\u003c/a>. “No more tips!” it reads. “Our prices now include service so we can pay our employees a living wage.”\u003cspan id=\"more-22668\">\u003c/span>\u003c/p>\n\u003cp>The new prices—which have gone up 22 percent, and which now range from $29 to $37—and the restaurant’s corresponding tipping policy went into effect earlier this year, around the time the city’s minimum wage rose 36 percent to $12.25. And the two are related. While the new policy probably won’t put more into pockets of Camino’s decently paid servers, it will do something quietly revolutionary: it will help them offer a living wage to their (traditionally underpaid) cooks, dishwashers, and bussers.\u003c/p>\n\u003cp>Camino’s husband-and-wife co-owners Russell Moore and Allison Hopelain shared their philosophy on the restaurant’s website: “We have tried to instill a sense of teamwork at Camino—a place where each member of the team—waiters, bartenders, cooks, hosts and dishwashers—is all involved in serving our guests. And yet, we have been paying them as if we are running two separate businesses.” But the new policy changes all that.\u003c/p>\n\u003cp>A server working on a recent weekend seemed optimistic, although she has the least to lose from the new arrangement. Her new hourly wage is livable, she said, even if it means she never walks away with the occasional motherlode of tips in the high season. “If you’re willing to stick it out through the year, it makes up for the lack of big nights in the high season on slow shifts, during the less-crowded times of year,” she said.\u003c/p>\n\u003cp>“It means that all employees are paid based on their experience and have\u003cbr>\nroom to grow,” says Hopelain. “We offer any employee who is scheduled for five shifts a week health insurance and we do not cut shifts when we are slow.”\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>While a handful of \u003ca href=\"http://time.com/3890984/cities-highest-minimum-wage-map/\" target=\"_blank\">cities across the country\u003c/a> have plans to raise their minimum wages over the next five years, only a few have put the rubber to the road. Like Oakland and San Francisco, Seattle is taking a tiered approach to raising its minimum wage (i.e., different businesses are required to increase wages at varying rates, depending on their size) with the goal of hitting $15 an hour by 2020. While restaurants are inevitably passing some of these costs on to their customers, many are also taking the opportunity to develop progressive pay models that could begin to level the playing fields between the front and back of the house.\u003c/p>\n\u003cp>Raising food prices to replace tipping is only one of the approaches Oakland restaurants are taking to survive the wage hike and redistribute the wealth.\u003c/p>\n\u003cp>At several other restaurants around the city, such as Toast, Boca Nova \u003ca href=\"http://www.sfgate.com/restaurants/article/Minimum-wage-hike-hits-booming-Oakland-dining-6115583.php\">diners now pay\u003c/a> an added 15 to 20 percent \u003ca href=\"http://www.mercurynews.com/business/ci_27262359/service-charges-instead-tips-being-tried-out-at\" target=\"_blank\">service charge\u003c/a>. Although it doesn’t make a big difference in the final amount paid, service charges might be an easier pill for some customers to swallow than higher menu prices.\u003c/p>\n\u003cp>Dr. Michael Lynn, a professor of consumer behavior and marketing at the Cornell University School of Hotel Administration, says that his research shows that, “people don’t think about the tip as a part of restaurants’ expensiveness.” The same goes for a service charges, he adds. “So voluntary tipping and service charges are roughly the same in terms of perceptions of cost.”\u003c/p>\n\u003cp>In both cases the goal is to improve living conditions for the lowest paid workers in the chain—while paying their bills and retaining their most valuable employees.\u003c/p>\n\u003cp>\u003cstrong>An Industry Rife With Inequality\u003c/strong>\u003c/p>\n\u003cp>The American restaurant industry can be seen as a microcosm for the nation as a whole, in that it has long upheld a strong class divide. On the one hand, you have servers, bartenders, and hosts who run the “front of the house” in high-end restaurants. These jobs are often seen as a means to an end, a notorious way to help finance higher education and beginning careers in the arts, or—in some cases—a path to advance to a higher-profile career in the food world.\u003c/p>\n\u003cp>But for back of the house workers, as well as servers in lower-end establishments and most casual chain restaurants (think: the thousands of Red Lobsters and Olive Gardens around the country), that’s simply not the case. The \u003ca href=\"http://www.epi.org/publication/restaurant-workers/\" target=\"_blank\">median hourly wage\u003c/a> in the restaurant industry, including tips, is just $10, compared with $18 outside the restaurant industry. And just as they do in our nation at large, gender and race play an important role in this divide.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://rocunited.org/\" target=\"_blank\">Restaurant Opportunity Center United\u003c/a>, an advocacy group working for restaurant workers around the nation, the median wage among white restaurant workers is almost \u003ca href=\"http://rocunited.org/research-resources/\">$4 per hour higher\u003c/a> than the median wage among restaurant workers of color, who are most likely to work the lowest-paying positions like cashiers. Similarly, ROC says female restaurant workers “suffer a 21.8 percent gender tax even after experience, education, and English language ability are accounted for.”\u003c/p>\n\u003cp>According to Saru Jayaraman, director of the \u003ca href=\"http://laborcenter.berkeley.edu/topic/food-labor-research-center/\" target=\"_blank\">Food Labor Research Center\u003c/a> at University of California at Berkeley and co-director of ROC United, “Seventy percent of tipped workers are women–women who suffer from deep poverty.” In fact, \u003ca href=\"http://www.epi.org/publication/restaurant-workers/\" target=\"_blank\">one in six\u003c/a> restaurant workers lives below the poverty line. Furthermore, the current approach to paying tipped workers tends to compound these problems. While a handful of states don’t differentiate between the minimum wage for tipped and non-tipped workers, many pay \u003ca href=\"http://www.dol.gov/whd/state/tipped.htm\" target=\"_blank\">them much less\u003c/a>, and the federal minimum has \u003ca href=\"http://rocunited.org/one-fair-wage/national/\" target=\"_blank\">been $2.13 since 1991\u003c/a>. (ROC United has been campaigning to \u003ca href=\"http://rocunited.org/one-fair-wage/\" target=\"_blank\">do away with tipped minimum wage entirely\u003c/a> in recent years.)\u003c/p>\n\u003cp>\u003cstrong>Can Fair Wage Pioneers Survive the Jump?\u003c/strong>\u003c/p>\n\u003cp>In light of this context, the move away from tipping appears all the more progressive. But the big question is: Will the restaurants working the hardest to level the playing field for their employees be able to survive the shift?\u003c/p>\n\u003cp>Take Sal Bednarz, owner of Actual Café and Victory Burger, a side-by-side café and casual grass-fed burger joint in Oakland.\u003c/p>\n\u003cp>“All of our employees are making more than they were, but it’s our kitchen workers who have benefited considerably,” he says. “They’re happy about that—we’re happy about that.”\u003c/p>\n\u003cp>Bednarz says he raised his prices by 9 percent to account for the wage increase, and after an initial uptick in business, he’s seen what he calls “softness in certain areas of business,” including the café’s counter lunch and breakfast service, which he says are more price sensitive than the table service they offer in the evenings. He hasn’t moved to a service charge because, he says, it just isn’t possible for counter service.\u003c/p>\n\u003cp>The Actual Café’s location hasn’t helped either. “We’re a block away from the city of Emeryville and a few blocks from Berkeley,” Bednarz. “The fact that our minimum wage went up before those other cities meant that some of our most price-sensitive customers probably went elsewhere for their lattés.” In the long term, he says, he trusts that those cities will follow suit with higher wages, but Bednarz is nervous about the long-term viability of his and other small businesses that run on extremely tight margins.\u003c/p>\n\u003cp>“I believe that the long-term macro-economic forces at work here will put more money into lots of workers’ pockets and wages will go up everywhere, creating more disposable income for folks. And retail prices will go up as a result of folks paying higher wages. So I’m not sure which will be the stronger force. We may end up paying our workers more, but they’ll have less spending power in the end. It’s too early to tell.”\u003c/p>\n\u003cp>\u003cstrong>Footing the Bill\u003c/strong>\u003c/p>\n\u003cp>In Seattle, several restaurants are responding to the city’s recent wage increases and getting out ahead of the coming ones, including casual seafood restaurant \u003ca href=\"http://www.king5.com/story/news/local/seattle/2015/03/30/ivars-seattle-15-minimum-wage/70681252/\" target=\"_blank\">Ivar’s\u003c/a> and the higher-end \u003ca href=\"https://eatseacreatures.com/\" target=\"_blank\">Sea Creatures\u003c/a> chain, which have both gotten rid of tips and brought all their workers up to at least $15 an hour.\u003c/p>\n\u003cp>The decision, says Sea Creatures co-owner Jeremy Price, came as a result of a combination of the rising city wages, the need to provide health insurance for their workers via the Affordable Care Act, and a philosophy that he describes as “not loving tips in the first place.”\u003c/p>\n\u003cp>All the Sea Creatures Restaurants now include a 20 percent service charge, added on to the bill. And there is no longer a space on the credit card slip for tips. Price says his customers have been quick to adapt to the change, and some even leave small cash tips when they are especially happy with the service. “We’ve had very few complaints,” he says.\u003c/p>\n\u003cp>As at Camino and other Bay Area restaurants, Price and his partners have set up a system that maintains server pay of $31 to $40 an hour (including both wages and a percentage of the service charge), and now servers are also eligible for health insurance and a 401K retirement plan.\u003c/p>\n\u003cp>“We didn’t have a ton of cooks making less than $15, but now they are all making at least that,” says Price, who estimates that, “If you aggregate all the cooks, it’s around a 7 percent increase.”\u003c/p>\n\u003cp>Price says the company has seen more people sign up for healthcare and 401K plans than expected. The service charge isn’t covering all of that cost, he says, so Price and his co-owners are taking pay cuts.\u003c/p>\n\u003cp>“Our goal is to attract and retain the best people,” he adds. “So long-term, this is going to be a win for us, and we’re willing to take a pay cut to get there.”\u003c/p>\n\u003cp>Indeed, ROC’s Jayaraman says the forward-thinking restaurants she’s encountered feel that investing in their workers pays off in the long term. There’s usually less turnover, she says, which saves costs. But that’s not all. “They also see more invested employees interested in protecting their employers’ bottom lines by reducing things like energy costs, and reducing food waste,” she says.\u003c/p>\n\u003cp>It also has the potential to prompt a deeper sense of commitment to the work in other ways. The goal at Sea Creatures, Price says, “is making service work a little more professional, creating a situation where people can treat it like a career.”\u003c/p>\n\u003cp>At a time when the bulk of American workers are seeing \u003ca href=\"http://www.epi.org/publication/charting-wage-stagnation/\" target=\"_blank\">wage stagnation\u003c/a>, increasing income inequality and many employers’ move \u003ca href=\"http://bigstory.ap.org/article/temporary-jobs-rise-todays-shifting-economy\" target=\"_blank\">toward less-formal contract and temporary employment\u003c/a>, this is no small deal.\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>Camino’s Hopewell sees the shift as an opportunity to approach the way her employees work in a whole new way–one that views the restaurant a little more like a single, living organism. “If there is a service issue, we address it as a restaurant concern. It is not just the server who gets a bad tip,” she says.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98365/goodbye-tipping-hello-living-wage-the-changing-face-of-progressive-restaurants","authors":["byline_bayareabites_98365"],"categories":["bayareabites_109","bayareabites_13718","bayareabites_8770","bayareabites_1962","bayareabites_4084","bayareabites_1146","bayareabites_1875","bayareabites_366","bayareabites_1807"],"tags":["bayareabites_11505","bayareabites_14183","bayareabites_11427","bayareabites_11429"],"featImg":"bayareabites_98368","label":"bayareabites"},"bayareabites_87165":{"type":"posts","id":"bayareabites_87165","meta":{"index":"posts_1591205157","site":"bayareabites","id":"87165","score":null,"sort":[1409886309000]},"guestAuthors":[],"slug":"across-the-country-fast-food-workers-rally-for-15-an-hour-pay","title":"Across The Country, Fast-Food Workers Rally For $15-An-Hour Pay","publishDate":1409886309,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_87166\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-workers-protest_slide-02da62fed695edeef0fd767ad59a12aec05c006f-e1409930730854.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-workers-protest_slide-02da62fed695edeef0fd767ad59a12aec05c006f-e1409930730854.jpg\" alt=\"Protesters demonstrate outside a McDonald's in Chicago. Hundreds of workers from McDonald's, Taco Bell, Wendy's and other fast-food chains were expected to walk off their jobs Thursday to push the companies to pay their employees at least $15 an hour, according to labor organizers. Photo: M. Spencer Green/AP\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87166\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Protesters demonstrate outside a McDonald's in Chicago. Hundreds of workers from McDonald's, Taco Bell, Wendy's and other fast-food chains were expected to walk off their jobs Thursday to push the companies to pay their employees at least $15 an hour, according to labor organizers. Photo: M. Spencer Green/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/04/345825903/across-the-country-fast-food-workers-rally-for-15-an-hour-pay\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/4/14)\u003c/p>\n\u003cp>Fast-food workers in cities across the country, from Los Angeles to Chicago to Hartford, Conn., rallied for higher wages during a day of demonstrations Thursday.\u003c/p>\n\u003cp>Union organizers, backed by the \u003ca href=\"http://www.seiu.org/\">Service Employees International Union\u003c/a>, are building a campaign for $15 an hour pay.\u003c/p>\n\u003cp>At the corner of 87th Street and South Wabash in Chicago, an intersection that has a McDonald's on one corner and a Burger King on the other, workers chanted \"$15 an hour\" or sang \"We Shall Not be Moved\" as they blocked traffic.\u003c/p>\n\u003cp>\"We took over the whole street,\" said Jessica Davis, 26, a McDonald's employee who lives in the Chicago area. \"It was empowering.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By early afternoon, the police had handcuffed and arrested an estimated 30 demonstrators. Similar scenes played out in other cities: In Kansas City local news \u003ca href=\"http://www.kctv5.com/category/208602/news\">reported\u003c/a> a sit-down rally leading to arrests, \u003ca href=\"http://www.wisn.com/news/protesters-taken-into-custody-at-west-milwaukee-protest/27882286#!bPRQxl\">protesters\u003c/a> in Milwaukee were taken into police custody, and a march of about 100 workers in Hartford, Conn., led to \u003ca href=\"http://wnpr.org/post/fast-food-workers-strike-several-arrested-hartford\">several arrests\u003c/a>.\u003c/p>\n\u003cp>The campaign, which started two years ago when fast-food workers in New York City rallied for higher wages, has grown. In December, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248567592/fast-food-workers-cry-poverty-wages-as-mcdonalds-buys-luxury-jet\" target=\"_blank\">demonstrators got the attention of lawmakers\u003c/a> in Washington, sparking talk of raising the federal minimum wage to $10 or more.\u003c/p>\n\u003cp>But in many cities, a living wage would need to be much higher. For instance in Chicago, where Davis lives, an adult with one child needs to make about $20 an hour to support their family, according to one \u003ca href=\"http://livingwage.mit.edu/places/1703114000\">living wage calculator\u003c/a>.\u003c/p>\n\u003cp>Davis says she makes about $9 an hour at McDonald's, which is average for the fast food industry. She argues it's not enough.\u003c/p>\n\u003cp>\"It's extremely hard. I'm forced to use government assistance to take care of my children,\" Davis said. She relies, for instance, on the SNAP program, or food stamps, to buy some of her groceries.\u003c/p>\n\u003cp>And Davis is not alone. A recent \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235398536/why-u-s-taxpayers-pay-7-billion-a-year-to-help-fast-food-workers\">study\u003c/a> by economists at the University of California Berkeley, concluded that 52 percent of fast-food workers rely on taxpayer-funded public assistance programs, such as SNAP or Medicaid.\u003c/p>\n\u003cp>Those programs and subsidies cost taxpayers about $7 billion a year, so the study led some economists to ask: Why should middle-class taxpayers subsidize corporate profits?\u003c/p>\n\u003cp>Despite the assumption that flipping burgers is a job for teenagers, the majority of fast food workers are adults, and a third of them are parents.\u003c/p>\n\u003cp>\"This is a multibillion dollar industry,\" says \u003ca href=\"http://www.nelp.org/site/about_us/policy_analyst8\">Jack Temple\u003c/a>, an economist at the National Employment Law Project. \"McDonald's' profits were $5.6 billion last year. There's plenty of revenue to afford a living wage.\"\u003c/p>\n\u003cp>In a statement, McDonald's wrote that the company and its franchisees support paying employees fair wages. \"We believe that any minimum wage increase should be implemented over time so that the impact on owners of small and medium-sized businesses – like the ones who own and operate the majority of our restaurants – is manageable,\" the statement read.\u003c/p>\n\u003cp>A sudden jump to $15 an hour, which is about double the current minimum wage, is a bad idea, the industry says.\u003c/p>\n\u003cp>\"A $15 [per hour] entry-level wage would increase the cost of food probably by about 35 percent to 40 percent,\" says \u003ca href=\"http://www.restaurant.org/Pressroom/NRA-Speakers-Bureau/Bio-Category/defife\">Scott DeFife \u003c/a>of the National Restaurant Association.\u003c/p>\n\u003cp>And economist \u003ca href=\"http://www.aei.org/scholar/michael-r-strain/\">Michael Strain\u003c/a> of the American Enterprise Institute says a jump to $15 an hour likely would lead to more automation and fewer jobs in the sector. For instance, Strain notes that fast-food workers used to fill diners' drinks for them, but that task is now delegated to the customers.\u003c/p>\n\u003cp>You think you need a person to say \"welcome to McDonald's, may I take your order?\" Nope, says Strain. In the future, we all may be keying our orders into an iPad or some other technology. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\" target=\"_blank\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Union organizers say workers need a liveable wage and that their campaign to win them is gaining momentum, but the industry says higher wages would increase the cost of fast food.","status":"publish","parent":0,"modified":1409930822,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":706},"headData":{"title":"Across The Country, Fast-Food Workers Rally For $15-An-Hour Pay | KQED","description":"Union organizers say workers need a liveable wage and that their campaign to win them is gaining momentum, but the industry says higher wages would increase the cost of fast food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Across The Country, Fast-Food Workers Rally For $15-An-Hour Pay","datePublished":"2014-09-05T03:05:09.000Z","dateModified":"2014-09-05T15:27:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"87165 http://blogs.kqed.org/bayareabites/?p=87165","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/04/across-the-country-fast-food-workers-rally-for-15-an-hour-pay/","disqusTitle":"Across The Country, Fast-Food Workers Rally For $15-An-Hour Pay","nprByline":"Allison Aubrey","nprStoryId":"345825903","nprApiLink":"http://api.npr.org/query?id=345825903&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/09/04/345825903/across-the-country-fast-food-workers-rally-for-15-an-hour-pay?ft=3&f=345825903","nprRetrievedStory":"1","nprPubDate":"Thu, 04 Sep 2014 22:42:00 -0400","nprStoryDate":"Thu, 04 Sep 2014 22:42:57 -0400","nprLastModifiedDate":"Thu, 04 Sep 2014 22:42:57 -0400","path":"/bayareabites/87165/across-the-country-fast-food-workers-rally-for-15-an-hour-pay","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87166\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-workers-protest_slide-02da62fed695edeef0fd767ad59a12aec05c006f-e1409930730854.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/food-workers-protest_slide-02da62fed695edeef0fd767ad59a12aec05c006f-e1409930730854.jpg\" alt=\"Protesters demonstrate outside a McDonald's in Chicago. Hundreds of workers from McDonald's, Taco Bell, Wendy's and other fast-food chains were expected to walk off their jobs Thursday to push the companies to pay their employees at least $15 an hour, according to labor organizers. Photo: M. Spencer Green/AP\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87166\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Protesters demonstrate outside a McDonald's in Chicago. Hundreds of workers from McDonald's, Taco Bell, Wendy's and other fast-food chains were expected to walk off their jobs Thursday to push the companies to pay their employees at least $15 an hour, according to labor organizers. Photo: M. Spencer Green/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/04/345825903/across-the-country-fast-food-workers-rally-for-15-an-hour-pay\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/4/14)\u003c/p>\n\u003cp>Fast-food workers in cities across the country, from Los Angeles to Chicago to Hartford, Conn., rallied for higher wages during a day of demonstrations Thursday.\u003c/p>\n\u003cp>Union organizers, backed by the \u003ca href=\"http://www.seiu.org/\">Service Employees International Union\u003c/a>, are building a campaign for $15 an hour pay.\u003c/p>\n\u003cp>At the corner of 87th Street and South Wabash in Chicago, an intersection that has a McDonald's on one corner and a Burger King on the other, workers chanted \"$15 an hour\" or sang \"We Shall Not be Moved\" as they blocked traffic.\u003c/p>\n\u003cp>\"We took over the whole street,\" said Jessica Davis, 26, a McDonald's employee who lives in the Chicago area. \"It was empowering.\"\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>By early afternoon, the police had handcuffed and arrested an estimated 30 demonstrators. Similar scenes played out in other cities: In Kansas City local news \u003ca href=\"http://www.kctv5.com/category/208602/news\">reported\u003c/a> a sit-down rally leading to arrests, \u003ca href=\"http://www.wisn.com/news/protesters-taken-into-custody-at-west-milwaukee-protest/27882286#!bPRQxl\">protesters\u003c/a> in Milwaukee were taken into police custody, and a march of about 100 workers in Hartford, Conn., led to \u003ca href=\"http://wnpr.org/post/fast-food-workers-strike-several-arrested-hartford\">several arrests\u003c/a>.\u003c/p>\n\u003cp>The campaign, which started two years ago when fast-food workers in New York City rallied for higher wages, has grown. In December, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248567592/fast-food-workers-cry-poverty-wages-as-mcdonalds-buys-luxury-jet\" target=\"_blank\">demonstrators got the attention of lawmakers\u003c/a> in Washington, sparking talk of raising the federal minimum wage to $10 or more.\u003c/p>\n\u003cp>But in many cities, a living wage would need to be much higher. For instance in Chicago, where Davis lives, an adult with one child needs to make about $20 an hour to support their family, according to one \u003ca href=\"http://livingwage.mit.edu/places/1703114000\">living wage calculator\u003c/a>.\u003c/p>\n\u003cp>Davis says she makes about $9 an hour at McDonald's, which is average for the fast food industry. She argues it's not enough.\u003c/p>\n\u003cp>\"It's extremely hard. I'm forced to use government assistance to take care of my children,\" Davis said. She relies, for instance, on the SNAP program, or food stamps, to buy some of her groceries.\u003c/p>\n\u003cp>And Davis is not alone. A recent \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235398536/why-u-s-taxpayers-pay-7-billion-a-year-to-help-fast-food-workers\">study\u003c/a> by economists at the University of California Berkeley, concluded that 52 percent of fast-food workers rely on taxpayer-funded public assistance programs, such as SNAP or Medicaid.\u003c/p>\n\u003cp>Those programs and subsidies cost taxpayers about $7 billion a year, so the study led some economists to ask: Why should middle-class taxpayers subsidize corporate profits?\u003c/p>\n\u003cp>Despite the assumption that flipping burgers is a job for teenagers, the majority of fast food workers are adults, and a third of them are parents.\u003c/p>\n\u003cp>\"This is a multibillion dollar industry,\" says \u003ca href=\"http://www.nelp.org/site/about_us/policy_analyst8\">Jack Temple\u003c/a>, an economist at the National Employment Law Project. \"McDonald's' profits were $5.6 billion last year. There's plenty of revenue to afford a living wage.\"\u003c/p>\n\u003cp>In a statement, McDonald's wrote that the company and its franchisees support paying employees fair wages. \"We believe that any minimum wage increase should be implemented over time so that the impact on owners of small and medium-sized businesses – like the ones who own and operate the majority of our restaurants – is manageable,\" the statement read.\u003c/p>\n\u003cp>A sudden jump to $15 an hour, which is about double the current minimum wage, is a bad idea, the industry says.\u003c/p>\n\u003cp>\"A $15 [per hour] entry-level wage would increase the cost of food probably by about 35 percent to 40 percent,\" says \u003ca href=\"http://www.restaurant.org/Pressroom/NRA-Speakers-Bureau/Bio-Category/defife\">Scott DeFife \u003c/a>of the National Restaurant Association.\u003c/p>\n\u003cp>And economist \u003ca href=\"http://www.aei.org/scholar/michael-r-strain/\">Michael Strain\u003c/a> of the American Enterprise Institute says a jump to $15 an hour likely would lead to more automation and fewer jobs in the sector. For instance, Strain notes that fast-food workers used to fill diners' drinks for them, but that task is now delegated to the customers.\u003c/p>\n\u003cp>You think you need a person to say \"welcome to McDonald's, may I take your order?\" Nope, says Strain. In the future, we all may be keying our orders into an iPad or some other technology. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\" target=\"_blank\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/87165/across-the-country-fast-food-workers-rally-for-15-an-hour-pay","authors":["byline_bayareabites_87165"],"categories":["bayareabites_1962","bayareabites_50","bayareabites_10916","bayareabites_2035","bayareabites_181"],"tags":["bayareabites_9103","bayareabites_12104","bayareabites_11502","bayareabites_9101","bayareabites_12284","bayareabites_11427","bayareabites_11429","bayareabites_11838","bayareabites_11318","bayareabites_10921"],"featImg":"bayareabites_87166","label":"bayareabites"},"bayareabites_85331":{"type":"posts","id":"bayareabites_85331","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85331","score":null,"sort":[1406738294000]},"guestAuthors":[],"slug":"mcdonalds-responsible-for-treatment-of-workers-agency-says","title":"McDonald's Responsible For Treatment Of Workers, Agency Says","publishDate":1406738294,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85332\" class=\"wp-caption aligncenter\" style=\"max-width: 3999px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mcdonalds_sales-efc9dfc7c6defbe064c0a897a1895f01def5f109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mcdonalds_sales-efc9dfc7c6defbe064c0a897a1895f01def5f109.jpg\" alt=\"The National Labor Relations Board says McDonald's shares responsibility for how workers are treated at its franchised restaurants. Photo: Gene J. Puskar/AP\" width=\"3999\" height=\"2995\" class=\"size-full wp-image-85332\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The National Labor Relations Board says McDonald's shares responsibility for how workers are treated at its franchised restaurants. Photo: Gene J. Puskar/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/07/29/336377531/mcdonalds-responsible-for-treatment-of-workers-agency-says\" target=\"_blank\">The Two-Way at NPR News\u003c/a> (7/29/14)\u003c/p>\n\u003cp>McDonald's shares responsibility for how workers are treated at its franchised restaurants, the general counsel's office for the National Labor Relations Board announced Tuesday.\u003c/p>\n\u003cp>Since November 2012, NLRB has had 181 cases filed involving McDonald's. Many have been dismissed, but the agency \u003ca href=\"https://www.nlrb.gov/news-outreach/news-story/nlrb-office-general-counsel-authorizes-complaints-against-mcdonalds\">said\u003c/a> that McDonald's USA LLC will be considered a joint employer in cases that are found to have merit.\u003c/p>\n\u003cp>Restaurant chains have fought such a designation. McDonald's intends to contest the ruling, which the company warned could have a broad impact beyond the restaurant business.\u003c/p>\n\u003cp>Its 3,000 franchisees set the terms of employment, such as wages and hours, Heather Smedstad, McDonald's senior vice president for human resources, said in a \u003ca href=\"http://news.mcdonalds.com/Corporate/Media-Statements/Statement-on-NLRB-decision\">statement\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"McDonald's also believes that this decision changes the rules for thousands of small businesses, and goes against decades of established law,\" she said.\u003c/p>\n\u003cp>Labor advocates say that it's clear who's really the boss, arguing that the company holds enormous sway over the business operations of its franchise owners.\u003c/p>\n\u003cp>\"The reality is that McDonald's requires franchisees to adhere to such regimented rules and regulations that there's no doubt who's really in charge,\" said Micah Wissinger, a New York attorney who represents McDonald's workers.\u003c/p>\n\u003cp>Labor organizers have been \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/05/22/314955095/mcdonalds-ceo-says-fast-food-jobs-can-lead-to-real-careers\">organizing protests\u003c/a> about working conditions at fast-food restaurants and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/05/fast-food-workers-cry-poverty-wages-as-mcdonalds-buys-luxury-jet/\">seeking an increase\u003c/a> in the minimum wage for employees to $15 an hour. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The National Labor Relations Board has found that McDonald's shares responsibility for working conditions at its franchised restaurants. The company will fight the ruling.","status":"publish","parent":0,"modified":1406738294,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":277},"headData":{"title":"McDonald's Responsible For Treatment Of Workers, Agency Says | KQED","description":"The National Labor Relations Board has found that McDonald's shares responsibility for working conditions at its franchised restaurants. The company will fight the ruling.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"McDonald's Responsible For Treatment Of Workers, Agency Says","datePublished":"2014-07-30T16:38:14.000Z","dateModified":"2014-07-30T16:38:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"85331 http://blogs.kqed.org/bayareabites/?p=85331","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/30/mcdonalds-responsible-for-treatment-of-workers-agency-says/","disqusTitle":"McDonald's Responsible For Treatment Of Workers, Agency Says","nprByline":"Alan Greenblatt","nprStoryId":"336377531","nprApiLink":"http://api.npr.org/query?id=336377531&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thetwo-way/2014/07/29/336377531/mcdonalds-responsible-for-treatment-of-workers-agency-says?ft=3&f=336377531","nprRetrievedStory":"1","nprPubDate":"Tue, 29 Jul 2014 19:04:00 -0400","nprStoryDate":"Tue, 29 Jul 2014 18:19:00 -0400","nprLastModifiedDate":"Tue, 29 Jul 2014 19:04:21 -0400","path":"/bayareabites/85331/mcdonalds-responsible-for-treatment-of-workers-agency-says","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85332\" class=\"wp-caption aligncenter\" style=\"max-width: 3999px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mcdonalds_sales-efc9dfc7c6defbe064c0a897a1895f01def5f109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mcdonalds_sales-efc9dfc7c6defbe064c0a897a1895f01def5f109.jpg\" alt=\"The National Labor Relations Board says McDonald's shares responsibility for how workers are treated at its franchised restaurants. Photo: Gene J. Puskar/AP\" width=\"3999\" height=\"2995\" class=\"size-full wp-image-85332\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The National Labor Relations Board says McDonald's shares responsibility for how workers are treated at its franchised restaurants. Photo: Gene J. Puskar/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/07/29/336377531/mcdonalds-responsible-for-treatment-of-workers-agency-says\" target=\"_blank\">The Two-Way at NPR News\u003c/a> (7/29/14)\u003c/p>\n\u003cp>McDonald's shares responsibility for how workers are treated at its franchised restaurants, the general counsel's office for the National Labor Relations Board announced Tuesday.\u003c/p>\n\u003cp>Since November 2012, NLRB has had 181 cases filed involving McDonald's. Many have been dismissed, but the agency \u003ca href=\"https://www.nlrb.gov/news-outreach/news-story/nlrb-office-general-counsel-authorizes-complaints-against-mcdonalds\">said\u003c/a> that McDonald's USA LLC will be considered a joint employer in cases that are found to have merit.\u003c/p>\n\u003cp>Restaurant chains have fought such a designation. McDonald's intends to contest the ruling, which the company warned could have a broad impact beyond the restaurant business.\u003c/p>\n\u003cp>Its 3,000 franchisees set the terms of employment, such as wages and hours, Heather Smedstad, McDonald's senior vice president for human resources, said in a \u003ca href=\"http://news.mcdonalds.com/Corporate/Media-Statements/Statement-on-NLRB-decision\">statement\u003c/a>.\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>\"McDonald's also believes that this decision changes the rules for thousands of small businesses, and goes against decades of established law,\" she said.\u003c/p>\n\u003cp>Labor advocates say that it's clear who's really the boss, arguing that the company holds enormous sway over the business operations of its franchise owners.\u003c/p>\n\u003cp>\"The reality is that McDonald's requires franchisees to adhere to such regimented rules and regulations that there's no doubt who's really in charge,\" said Micah Wissinger, a New York attorney who represents McDonald's workers.\u003c/p>\n\u003cp>Labor organizers have been \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/05/22/314955095/mcdonalds-ceo-says-fast-food-jobs-can-lead-to-real-careers\">organizing protests\u003c/a> about working conditions at fast-food restaurants and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/05/fast-food-workers-cry-poverty-wages-as-mcdonalds-buys-luxury-jet/\">seeking an increase\u003c/a> in the minimum wage for employees to $15 an hour. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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/85331/mcdonalds-responsible-for-treatment-of-workers-agency-says","authors":["byline_bayareabites_85331"],"categories":["bayareabites_752","bayareabites_10916","bayareabites_2035","bayareabites_181"],"tags":["bayareabites_9101","bayareabites_11427","bayareabites_11465"],"featImg":"bayareabites_85332","label":"bayareabites"},"bayareabites_72095":{"type":"posts","id":"bayareabites_72095","meta":{"index":"posts_1591205157","site":"bayareabites","id":"72095","score":null,"sort":[1381532459000]},"guestAuthors":[],"slug":"mcdonalds-president-was-caught-off-guard-by-low-wage-single-mom","title":"McDonald's President Was Caught Off Guard By Low-Wage, Single Mom","publishDate":1381532459,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[youtube //www.youtube.com/watch?v=TpePh4Cal58]\u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/11/232077122/mcdonalds-president-was-caught-off-guard-by-low-wage-single-mom\">The Salt at NPR Food\u003c/a> (10/11/13)\u003c/p>\n\u003cp>A \u003ca href=\"http://www.youtube.com/watch?v=TpePh4Cal58\">video\u003c/a> of a McDonald's worker confronting the president of the fast-food behemoth has gone viral this week, with the help of a fast-food workers' campaign aimed at raising hourly wages to $15.\u003c/p>\n\u003cp>In the short clip, the worker, Nancy Salgado, a Chicago single mother of two, shouts out to Jeff Stratton, president of McDonald's USA, who was standing at a podium in a ballroom giving a talk.\u003c/p>\n\u003cp>\"It's really hard for me to feed my two kids and struggle day to day. Do you think this is fair, that I have to be making $8.25 when I have worked for McDonald's for 10 years?\" Salgado shouts out from the back of the room.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Stratton's response? \"I've been there 40 years.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-video1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-video1.jpg\" alt=\"Jeff Stratton, president of McDonald’s USA response.\" width=\"633\" height=\"343\" class=\"aligncenter size-full wp-image-72103\">\u003c/a>\u003c/p>\n\u003cp>As Salgado calls out that she needs a raise, she is escorted out of the room, and in the video you can hear a voice say, \"You're going to be arrested.\" Later, police reportedly issued her a ticket.\u003c/p>\n\u003cp>In bringing attention to this video, the \u003ca href=\"http://fightfor15.org/en/\">Workers Organizing Committee of Chicago\u003c/a>, which is helping to build the campaign for $15-per-hour wages, has circulated a press release highlighting the disparity between McDonald's corporate profits — which totaled \u003ca href=\"http://tinyurl.com/le6743p\">$5.5 billion\u003c/a> last year — and workers' wages. According to WOCC, the median wage of cooks, cashiers and crew is $8.94 an hour.\u003c/p>\n\u003cp>According to an \u003ca href=\"http://livingwage.mit.edu/counties/17031\">MIT living wage calculator\u003c/a>, an adult with one child needs to make $20.86 an hour working full time in the Chicago area to afford the basics.\u003c/p>\n\u003cp>There's been suggestion on social media that Stratton's response was curt and insensitive. So we reached out to McDonald's to ask him if he would have responded differently to Salgado had the circumstances been different — say, if she had not barged into a private event and interrupted him.\u003c/p>\n\u003cp>\"Yes, Jeff Stratton was caught off-guard at this church-based event,\" a McDonald's spokeswoman told us by email.\u003c/p>\n\u003cp>And why did Stratton bring up his 40 years at McDonald's? Well, it turns out \"his 40-year anniversary was that very week, so it was top of mind for him,\" the spokeswoman said.\u003c/p>\n\u003cp>The company points out that Stratton first joined McDonald's back in the '70s as a restaurant crew member and has worked his way up.\u003c/p>\n\u003cp>McDonald's says its history is full of examples of individuals who worked their first job with the company and went on to have successful careers both within and outside of McDonald's.\u003c/p>\n\u003cp>As for the push from workers for higher hourly wages, McDonald's says it \"does not determine wages set by our more than 3,000 U.S. franchisees,\" according to the company spokeswoman.\u003c/p>\n\u003cp>At the restaurants run by McDonald's USA — less than 10 percent of the roughly 14,000 outlets in this country — the spokeswoman explains, \"we pay salaries that begin at minimum wage but range up from that figure, depending on the job and employee's experience level.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"McDonald's USA President Jeff Stratton has been criticized on social media for his videotaped response to an employee who confronted him and complained that she doesn't make enough to feed her kids. But a spokeswoman for the company says McDonald's has a long history of promoting from within.","status":"publish","parent":0,"modified":1381532459,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":535},"headData":{"title":"McDonald's President Was Caught Off Guard By Low-Wage, Single Mom | KQED","description":"McDonald's USA President Jeff Stratton has been criticized on social media for his videotaped response to an employee who confronted him and complained that she doesn't make enough to feed her kids. But a spokeswoman for the company says McDonald's has a long history of promoting from within.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"McDonald's President Was Caught Off Guard By Low-Wage, Single Mom","datePublished":"2013-10-11T23:00:59.000Z","dateModified":"2013-10-11T23:00:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"72095 http://blogs.kqed.org/bayareabites/?p=72095","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/11/mcdonalds-president-was-caught-off-guard-by-low-wage-single-mom/","disqusTitle":"McDonald's President Was Caught Off Guard By Low-Wage, Single Mom","nprByline":"Allison Aubrey","nprStoryId":"232077122","nprApiLink":"http://api.npr.org/query?id=232077122&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/10/11/232077122/mcdonalds-president-was-caught-off-guard-by-low-wage-single-mom?ft=3&f=232077122","nprRetrievedStory":"1","nprPubDate":"Fri, 11 Oct 2013 17:53:00 -0400","nprStoryDate":"Fri, 11 Oct 2013 15:39:00 -0400","nprLastModifiedDate":"Fri, 11 Oct 2013 17:53:01 -0400","path":"/bayareabites/72095/mcdonalds-president-was-caught-off-guard-by-low-wage-single-mom","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\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/TpePh4Cal58'\n title='//www.youtube.com/embed/TpePh4Cal58'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/11/232077122/mcdonalds-president-was-caught-off-guard-by-low-wage-single-mom\">The Salt at NPR Food\u003c/a> (10/11/13)\u003c/p>\n\u003cp>A \u003ca href=\"http://www.youtube.com/watch?v=TpePh4Cal58\">video\u003c/a> of a McDonald's worker confronting the president of the fast-food behemoth has gone viral this week, with the help of a fast-food workers' campaign aimed at raising hourly wages to $15.\u003c/p>\n\u003cp>In the short clip, the worker, Nancy Salgado, a Chicago single mother of two, shouts out to Jeff Stratton, president of McDonald's USA, who was standing at a podium in a ballroom giving a talk.\u003c/p>\n\u003cp>\"It's really hard for me to feed my two kids and struggle day to day. Do you think this is fair, that I have to be making $8.25 when I have worked for McDonald's for 10 years?\" Salgado shouts out from the back of the room.\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>Stratton's response? \"I've been there 40 years.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-video1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-video1.jpg\" alt=\"Jeff Stratton, president of McDonald’s USA response.\" width=\"633\" height=\"343\" class=\"aligncenter size-full wp-image-72103\">\u003c/a>\u003c/p>\n\u003cp>As Salgado calls out that she needs a raise, she is escorted out of the room, and in the video you can hear a voice say, \"You're going to be arrested.\" Later, police reportedly issued her a ticket.\u003c/p>\n\u003cp>In bringing attention to this video, the \u003ca href=\"http://fightfor15.org/en/\">Workers Organizing Committee of Chicago\u003c/a>, which is helping to build the campaign for $15-per-hour wages, has circulated a press release highlighting the disparity between McDonald's corporate profits — which totaled \u003ca href=\"http://tinyurl.com/le6743p\">$5.5 billion\u003c/a> last year — and workers' wages. According to WOCC, the median wage of cooks, cashiers and crew is $8.94 an hour.\u003c/p>\n\u003cp>According to an \u003ca href=\"http://livingwage.mit.edu/counties/17031\">MIT living wage calculator\u003c/a>, an adult with one child needs to make $20.86 an hour working full time in the Chicago area to afford the basics.\u003c/p>\n\u003cp>There's been suggestion on social media that Stratton's response was curt and insensitive. So we reached out to McDonald's to ask him if he would have responded differently to Salgado had the circumstances been different — say, if she had not barged into a private event and interrupted him.\u003c/p>\n\u003cp>\"Yes, Jeff Stratton was caught off-guard at this church-based event,\" a McDonald's spokeswoman told us by email.\u003c/p>\n\u003cp>And why did Stratton bring up his 40 years at McDonald's? Well, it turns out \"his 40-year anniversary was that very week, so it was top of mind for him,\" the spokeswoman said.\u003c/p>\n\u003cp>The company points out that Stratton first joined McDonald's back in the '70s as a restaurant crew member and has worked his way up.\u003c/p>\n\u003cp>McDonald's says its history is full of examples of individuals who worked their first job with the company and went on to have successful careers both within and outside of McDonald's.\u003c/p>\n\u003cp>As for the push from workers for higher hourly wages, McDonald's says it \"does not determine wages set by our more than 3,000 U.S. franchisees,\" according to the company spokeswoman.\u003c/p>\n\u003cp>At the restaurants run by McDonald's USA — less than 10 percent of the roughly 14,000 outlets in this country — the spokeswoman explains, \"we pay salaries that begin at minimum wage but range up from that figure, depending on the job and employee's experience level.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/72095/mcdonalds-president-was-caught-off-guard-by-low-wage-single-mom","authors":["byline_bayareabites_72095"],"categories":["bayareabites_1962","bayareabites_10916","bayareabites_2035","bayareabites_1807","bayareabites_181"],"tags":["bayareabites_12104","bayareabites_11502","bayareabites_9101","bayareabites_11505","bayareabites_11427","bayareabites_10921"],"label":"bayareabites"},"bayareabites_69039":{"type":"posts","id":"bayareabites_69039","meta":{"index":"posts_1591205157","site":"bayareabites","id":"69039","score":null,"sort":[1377795743000]},"guestAuthors":[],"slug":"for-restaurant-workers-a-struggle-to-put-food-on-the-table","title":"For Restaurant Workers, A Struggle To Put Food On The Table","publishDate":1377795743,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_69045\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/food-worker-family.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/food-worker-family.jpg\" alt=\"Losia Nyankale helps daughter Jonessa and son Juliean learn the alphabet. Nyankale, who works in a restaurant in Washington, D.C., says she needs food stamps and child-care subsidies to make ends meet. Photo: Jennifer Ludden/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-69045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Losia Nyankale helps daughter Jonessa and son Juliean learn the alphabet. Nyankale, who works in a restaurant in Washington, D.C., says she needs food stamps and child-care subsidies to make ends meet. Photo: Jennifer Ludden/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/29/216495125/for-restaurant-workers-a-struggle-to-put-food-on-the-table\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130829_me_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100815/jennifer-ludden\">Jennifer Ludden\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/29/216495125/for-restaurant-workers-a-struggle-to-put-food-on-the-table\">The Salt at NPR Food\u003c/a> (8/29/13)\u003c/p>\n\u003cp>Losia Nyankale, 29, didn't \u003cem>mean\u003c/em> to make a career in the restaurant business. But after Nyankale was in college for two years, her mom lost her job as a schoolteacher and could no longer pay tuition. Then, Nyankale's temp jobs in bookkeeping dried up in the recession. So she went back to her standby — restaurant work.\u003c/p>\n\u003cp>\"I did some kitchen work. The pantries or the salad station,\" she says. \"I've also managed, supervised, wash[ed] dishes.\"\u003c/p>\n\u003cp>These days, after her waitressing shift in a tony Washington, D.C., neighborhood, Nyankale picks up her 5-year-old son from school and her 4-year-old daughter from day care. Then it's an hourlong trek on the subway and bus to Nyankale's third-floor walk-up apartment. She and the children's father are separated, and he takes the kids on weekends.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nyankale, who started out in fast food, joined such workers in a protest march in New York this past spring. The union-backed movement is asking for the right to organize and for \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/largest-strike-so-far-by-fast-food-workers-set-for-thursday/\">a pay increase\u003c/a> to $15 per hour.\u003c/p>\n\u003cp>Nyankale is actually luckier than many restaurant workers; with tips, she \u003cem>can \u003c/em>sometimes make that much. But she has cut back her hours — to 25 a week — to allow time with her children. The only way she can make ends meet now, she says, is through food stamps and subsidies for rent and child care.\u003c/p>\n\u003cp>Traditionally, the food and restaurant industry has been an entry point for young people, who then move up. But today, according to government figures, the average such employee is 29 years old. And, like Nyankale, nearly a quarter of them are parents.\u003c/p>\n\u003cp>\u003cstrong>Juggling Jobs, Long Hours\u003c/strong>\u003c/p>\n\u003cp>Nyankale has tried working more. When the kids were very young, she juggled two part-time waitressing jobs, routinely getting off at 1 or 2 a.m. To find cheap child care at that hour, she went on Craigslist, but the women offering to watch kids in their homes were hit or miss.\u003c/p>\n\u003cp>\"You'd show up at the door and they're not home,\" Nyankale says. \"And then if you're trying to potty train [the children, the sitter's] not doing anything, or you pick up your child and your hand's soaked because their diaper hasn't been changed.\"\u003c/p>\n\u003cp>Nyankale tears up thinking about it. \"You know, there were times where I just went to work just to pay for my babysitter,\" she says.\u003c/p>\n\u003cp>In fact, some restaurant workers say they pay more than one-third of their income for child care, says Saru Jayaraman, co-founder and co-director of the worker advocacy group the Restaurant Opportunities Center.\u003c/p>\n\u003cp>She says most restaurant workers are part time, which means no paid time off. So when a child gets sick, \"it creates a real crisis. Basically, lose your job and go get your child,\" Jayaraman says. \"Or, scramble to try to find some informal care that might be able to go get your child for you.\"\u003c/p>\n\u003cp>Jayaraman supports a bill to raise the minimum wage to just over $10. So far, there's not enough congressional support to pass that, let alone the $15 per hour that fast-food workers are striking for.\u003c/p>\n\u003cp>\u003cstrong>The Case Against Higher Wages\u003c/strong>\u003c/p>\n\u003cp>Industry officials say a sharp increase in the minimum wage would kill jobs.\u003c/p>\n\u003cp>\"Doubling the minimum wage is absolutely, positively going to reduce the number of jobs,\" says Scott DeFife, executive vice president of policy and government affairs at the National Restaurant Association. He says the industry is proud that one-third of all American adults got their start in restaurant jobs. Part-time work and flexible schedules are a big attraction for many, he says, and he points out that half of those making the minimum wage are teenagers.\u003c/p>\n\u003cp>Above all, DeFife says, the restaurant industry offers opportunity. \"It's there for people who have had economic difficulties in the past, or who may not have finished four years of a college or university program,\" he says.\u003c/p>\n\u003cp>But some workers say they find it impossible to get ahead making the minimum wage.\u003c/p>\n\u003cp>\u003cstrong>Constantly Behind On Bills\u003c/strong>\u003c/p>\n\u003cp>\"I been cooking all my life. My grandmother, at like 5 years old, threw me in the kitchen,\" says Christopher Drumgold of Detroit. The 32-year-old father of two is a kitchen worker at a McDonald's and makes $7.40 an hour, Michigan's minimum wage.\u003c/p>\n\u003cp>Drumgold wanted to make a career of cooking and spent six months at the Le Cordon Bleu cooking school in Las Vegas. But he worked as an overnight security guard to pay tuition and couldn't keep up with his classes. Nearly a decade of restaurant work later, Drumgold's pay has hovered between $6 and $9 an hour — hardly enough to support himself, he says, let alone his two children.\u003c/p>\n\u003cp>\"The day care I send my kids to, they have an overnight stay,\" Drumgold says. \"The monthly charge comes to near, like, $100\" for each child, he says. He's constantly behind on bills and must sometimes decide between spending what he has on food or on rent.\u003c/p>\n\u003cp>Drumgold plans to join nationwide strike marches on Thursday, even if the fight for higher wages is a long one. He hopes his kids don't spend their working life in fast food. But if they have to, he says, they should be able to make a better living at it than he can. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Fast food and restaurant work used to be seen as an entry point for the young. Today, the average such employee is 29, and nearly a quarter are parents. For these workers, current wages are hardly enough to support them, let alone their families.","status":"publish","parent":0,"modified":1377795743,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":995},"headData":{"title":"For Restaurant Workers, A Struggle To Put Food On The Table | KQED","description":"Fast food and restaurant work used to be seen as an entry point for the young. Today, the average such employee is 29, and nearly a quarter are parents. For these workers, current wages are hardly enough to support them, let alone their families.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"For Restaurant Workers, A Struggle To Put Food On The Table","datePublished":"2013-08-29T17:02:23.000Z","dateModified":"2013-08-29T17:02:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"69039 http://blogs.kqed.org/bayareabites/?p=69039","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/29/for-restaurant-workers-a-struggle-to-put-food-on-the-table/","disqusTitle":"For Restaurant Workers, A Struggle To Put Food On The Table","nprByline":"Jennifer Ludden","nprStoryId":"216495125","nprApiLink":"http://api.npr.org/query?id=216495125&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/29/216495125/for-restaurant-workers-a-struggle-to-put-food-on-the-table?ft=3&f=216495125","nprRetrievedStory":"1","nprPubDate":"Thu, 29 Aug 2013 11:27:00 -0400","nprStoryDate":"Thu, 29 Aug 2013 04:00:00 -0400","nprLastModifiedDate":"Thu, 29 Aug 2013 11:27:55 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130829_me_16.mp3?orgId=1&topicId=1006&ft=3&f=216495125","nprAudioM3u":"http://api.npr.org/m3u/1216721894-0359e8.m3u?orgId=1&topicId=1006&ft=3&f=216495125","path":"/bayareabites/69039/for-restaurant-workers-a-struggle-to-put-food-on-the-table","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130829_me_16.mp3?orgId=1&topicId=1006&ft=3&f=216495125","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69045\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/food-worker-family.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/food-worker-family.jpg\" alt=\"Losia Nyankale helps daughter Jonessa and son Juliean learn the alphabet. Nyankale, who works in a restaurant in Washington, D.C., says she needs food stamps and child-care subsidies to make ends meet. Photo: Jennifer Ludden/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-69045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Losia Nyankale helps daughter Jonessa and son Juliean learn the alphabet. Nyankale, who works in a restaurant in Washington, D.C., says she needs food stamps and child-care subsidies to make ends meet. Photo: Jennifer Ludden/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/29/216495125/for-restaurant-workers-a-struggle-to-put-food-on-the-table\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130829_me_16.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100815/jennifer-ludden\">Jennifer Ludden\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/29/216495125/for-restaurant-workers-a-struggle-to-put-food-on-the-table\">The Salt at NPR Food\u003c/a> (8/29/13)\u003c/p>\n\u003cp>Losia Nyankale, 29, didn't \u003cem>mean\u003c/em> to make a career in the restaurant business. But after Nyankale was in college for two years, her mom lost her job as a schoolteacher and could no longer pay tuition. Then, Nyankale's temp jobs in bookkeeping dried up in the recession. So she went back to her standby — restaurant work.\u003c/p>\n\u003cp>\"I did some kitchen work. The pantries or the salad station,\" she says. \"I've also managed, supervised, wash[ed] dishes.\"\u003c/p>\n\u003cp>These days, after her waitressing shift in a tony Washington, D.C., neighborhood, Nyankale picks up her 5-year-old son from school and her 4-year-old daughter from day care. Then it's an hourlong trek on the subway and bus to Nyankale's third-floor walk-up apartment. She and the children's father are separated, and he takes the kids on weekends.\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>Nyankale, who started out in fast food, joined such workers in a protest march in New York this past spring. The union-backed movement is asking for the right to organize and for \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/largest-strike-so-far-by-fast-food-workers-set-for-thursday/\">a pay increase\u003c/a> to $15 per hour.\u003c/p>\n\u003cp>Nyankale is actually luckier than many restaurant workers; with tips, she \u003cem>can \u003c/em>sometimes make that much. But she has cut back her hours — to 25 a week — to allow time with her children. The only way she can make ends meet now, she says, is through food stamps and subsidies for rent and child care.\u003c/p>\n\u003cp>Traditionally, the food and restaurant industry has been an entry point for young people, who then move up. But today, according to government figures, the average such employee is 29 years old. And, like Nyankale, nearly a quarter of them are parents.\u003c/p>\n\u003cp>\u003cstrong>Juggling Jobs, Long Hours\u003c/strong>\u003c/p>\n\u003cp>Nyankale has tried working more. When the kids were very young, she juggled two part-time waitressing jobs, routinely getting off at 1 or 2 a.m. To find cheap child care at that hour, she went on Craigslist, but the women offering to watch kids in their homes were hit or miss.\u003c/p>\n\u003cp>\"You'd show up at the door and they're not home,\" Nyankale says. \"And then if you're trying to potty train [the children, the sitter's] not doing anything, or you pick up your child and your hand's soaked because their diaper hasn't been changed.\"\u003c/p>\n\u003cp>Nyankale tears up thinking about it. \"You know, there were times where I just went to work just to pay for my babysitter,\" she says.\u003c/p>\n\u003cp>In fact, some restaurant workers say they pay more than one-third of their income for child care, says Saru Jayaraman, co-founder and co-director of the worker advocacy group the Restaurant Opportunities Center.\u003c/p>\n\u003cp>She says most restaurant workers are part time, which means no paid time off. So when a child gets sick, \"it creates a real crisis. Basically, lose your job and go get your child,\" Jayaraman says. \"Or, scramble to try to find some informal care that might be able to go get your child for you.\"\u003c/p>\n\u003cp>Jayaraman supports a bill to raise the minimum wage to just over $10. So far, there's not enough congressional support to pass that, let alone the $15 per hour that fast-food workers are striking for.\u003c/p>\n\u003cp>\u003cstrong>The Case Against Higher Wages\u003c/strong>\u003c/p>\n\u003cp>Industry officials say a sharp increase in the minimum wage would kill jobs.\u003c/p>\n\u003cp>\"Doubling the minimum wage is absolutely, positively going to reduce the number of jobs,\" says Scott DeFife, executive vice president of policy and government affairs at the National Restaurant Association. He says the industry is proud that one-third of all American adults got their start in restaurant jobs. Part-time work and flexible schedules are a big attraction for many, he says, and he points out that half of those making the minimum wage are teenagers.\u003c/p>\n\u003cp>Above all, DeFife says, the restaurant industry offers opportunity. \"It's there for people who have had economic difficulties in the past, or who may not have finished four years of a college or university program,\" he says.\u003c/p>\n\u003cp>But some workers say they find it impossible to get ahead making the minimum wage.\u003c/p>\n\u003cp>\u003cstrong>Constantly Behind On Bills\u003c/strong>\u003c/p>\n\u003cp>\"I been cooking all my life. My grandmother, at like 5 years old, threw me in the kitchen,\" says Christopher Drumgold of Detroit. The 32-year-old father of two is a kitchen worker at a McDonald's and makes $7.40 an hour, Michigan's minimum wage.\u003c/p>\n\u003cp>Drumgold wanted to make a career of cooking and spent six months at the Le Cordon Bleu cooking school in Las Vegas. But he worked as an overnight security guard to pay tuition and couldn't keep up with his classes. Nearly a decade of restaurant work later, Drumgold's pay has hovered between $6 and $9 an hour — hardly enough to support himself, he says, let alone his two children.\u003c/p>\n\u003cp>\"The day care I send my kids to, they have an overnight stay,\" Drumgold says. \"The monthly charge comes to near, like, $100\" for each child, he says. He's constantly behind on bills and must sometimes decide between spending what he has on food or on rent.\u003c/p>\n\u003cp>Drumgold plans to join nationwide strike marches on Thursday, even if the fight for higher wages is a long one. He hopes his kids don't spend their working life in fast food. But if they have to, he says, they should be able to make a better living at it than he can. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/69039/for-restaurant-workers-a-struggle-to-put-food-on-the-table","authors":["byline_bayareabites_69039"],"categories":["bayareabites_1962","bayareabites_10916","bayareabites_34","bayareabites_181"],"tags":["bayareabites_12104","bayareabites_11427","bayareabites_10921"],"featImg":"bayareabites_69044","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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Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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