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From the author of the acclaimed Behind the Kitchen Door, a powerful examination of how the subminimum wage and the tipping system exploit society’s most vulnerable
“No one has done more to move forward the rights of food and restaurant workers than Saru Jayaraman.” —Mark Bittman, author of The Kitchen Matrix and A Bone to Pick
Before the COVID-19 pandemic devastated the country, more than six million people earned their living as tipped workers in the service industry. They served us in cafes and restaurants, they delivered food to our homes, they drove us wherever we wanted to go, and they worked in nail salons for as little as $2.13 an hour—the federal tipped minimum wage since 1991—leaving them with next to nothing to get by.
These workers, unsurprisingly, were among the most vulnerable workers during the pandemic. As businesses across the country closed down or dr
