Sarumathi Jayaraman, co-founder of the Restaurant Opportunities Centers United (ROC) and author of the upcoming book Behind The Kitchen Door, says that what’s at stake when we choose a restaurant are the lives of 10 million people, many immigrants, many people of color, who bring passion, tenacity, and important insight into the American dining experience.
The Huffington Post posted a story about working conditions for restaurant staff that recants the stifling history of the “tipped minimum wage,” the lack of regulatory influence on service workers, and the harsh realities of being paid bare minimum for hard work in situations that are neither stable nor compassionate.
Jayaraman’s promising book, Behind The Kitchen Door, investigates further and asks whether we can really eat ethically if we’re only purchasing ethical food, but not ensuring that there are ethical labor practices for the people who get the food to our plates?
I had an opportunity to talk more via eemail with Jayaraman about ROC’s work with immigrant and low-wage restaurant workers. Read more