Episode 164: Tipping & Wages with Andrew Tarlow and Saru Jayaraman

On this week’s episode of The Morning After, Jessie and Sari discuss a few minor atrocities – Walmart selling parmesan cheese containing wood pulp, Coors and Miller not using real Rocky Mountain water in their beer – before tackling a much more serious issue: the debate over fair restaurant wages and tipping. Guests Andrew Tarlow, Saru Jayaraman and Lee Derosiers join the conversation in defense of fairness for restaurant workers. Andrew Tarlow opened his first restaurant in 1998, and since then has helped transform Brooklyn into a world-class dining destination. His restaurants include Diner, Reynard, Roman’s and Achilles Heel. Also joining him in studio from the latter of those establishments is chef Lee Derosiers. Saru Jayaraman is the Co-Founder and Co-Director of the Restaurant Opportunities Centers United (ROC-United) and Director of the Food Labor Research Center at University of California, Berkeley. She is the author of Forked: A New Standard for American Dining. “The core of the issue is the fact that this industry has used tipping as an excuse to pay workers almost nothing, and essentially get away with saying that consumers should pay our workers wages.” [15:30] – Saru Jayaraman  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.