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- Behind The Kitchen Door
Word is spreading and even CNN noticed! Saru Jayaraman was interviewed on CNN’s Starting Point with Soledad O’Brien yesterday morning! Saru discussed Behind The Kitchen Door, the importance of increasing the federal tipped minimum wage from $2.13/hour (and why tips don’t neccessarily fill the gap for most employees), discrimination in the restaurant industry, why consumers should care, and what we can all do to make a difference.
Watch the full interview here.
-As of today, as a result of CNN piece & everyone’s efforts, Behind The Kitchen Door moved up to #5333 in all books on Amazon, #2 in Labor & Industrial Relations, & and tops the “Hot New Releases” list under Labor/Industrial Relations category - all prior to the release of the book!
-Everyone at ROC was excited to see that Penny Pleasance of The New York Journal of Books reviewed Behind The Kitchen Door and had some great things to say, “Behind the Kitchen Door is an eye-popping book about restaurant industry practices that brings new meaning to the notion of ethical eating.” Read the full review here.
-The NY Daily News featured Saru’s op-ed piece, “In the Kitchen, Injustice Thrives.”
“Since 1991, the minimum wage in the U.S. for those deemed “tipped workers” has been frozen at $2.13 an hour. Sure, some workers on some nights earn well above that — but many don’t. Across the industry, more than 86% of workers are at or near the poverty level. In fact, food service workers use food stamps at twice the rate of the rest of the U.S. workforce.” – Saru Jayaraman
Read the rest here.