How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions — discriminatory labor practices, exploitation, and unsanitary kitchens — affect the meals that arrive at our restaurant tables?
In Behind the Kitchen Door Saru Jayaraman, co-founder of a national restaurant workers organization, provides a groundbreaking exploration of the political, economic, and moral implications of eating out.
Jayaraman is co-director of the Restaurant Opportunities Centers United, a graduate of Yale Law School, and co-editor of The New Urban Immigrant Workforce. She was named one of New York Magazine’s “influentials” of New York City.