What some people have called the dirty secret of the restaurant world, issues surrounding labor injustice at restaurants and food service establishments have always been contentious. Whether it is wages, sick days or health care, labor issues are especially acute in restaurants at every level, from the Michelin-starred to the hole-in-the-wall down the street. Why can or can't restaurants pay a “living wage?” Are there economic, structural or political reasons for blocking the distribution of benefits and wages in this particular industry? Panelists will discuss the economic, social and political difficulties in securing benefits and living wages for food service workers and some possible solutions to solve labor issues in the restaurant industry.

Saru Jayaraman, Author, Behind the Kitchen Door
Christophe Hille, Owner, Northern Spy Co.
Moderated by Evelyn Kim, Author, Edo Ergo Sum
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