Why this guide exists:
With over 10 million workers nationwide, the U.S. restaurant industry is one of the largest and fastest-growing sectors of the American economy, even during the current economic crisis. Unfortunately, despite the industry’s growth, restaurant workers suffer under poverty wages and poor working conditions. In particular, the industry suffers from:
1 LOW WAGES
With a federal minimum wage of $2.13 for tipped workers and $7.25 for non-tipped workers, the median wage for restaurant workers is $8.90, just below the poverty line for a family of three. This means that
more than half of all restaurant workers nationwide earn less than the federal poverty line.
2 NO PAID SICK LEAVE
90% of the more than 4,300 restaurant workers surveyed by the Restaurant Opportunities Center (ROC) report not having paid sick leave, and two-thirds report cooking, preparing, and serving food while sick, making sick leave for restaurant workers not only a worker rights issue but a pressing concern in public health!
3 OCCUPATIONAL SEGREGATION
Women, immigrants, and people of color hold lower-paying positions in the industry, and do not have many
opportunities to move up the ladder. Among the 4,300 workers surveyed, we found a $4 wage gap between white workers and workers of color, and 73% reported not receiving regular promotions on the job.
More on ROC United here. Just because you are the little man, doesn't mean you are alone. If your state isn't on the map, contact ROC and do something about it.
“When you go out to eat, you shouldn’t get wage theft, racism, and sick cooks
in the kitchen, along with your meal. How the food tastes at a restaurant really
doesn’t matter, if the people who work there are being mistreated.
This guide will help you separate the good guys from the bad.”
–ERIC SCHLOSSER, author of Fast Food Nation
in the kitchen, along with your meal. How the food tastes at a restaurant really
doesn’t matter, if the people who work there are being mistreated.
This guide will help you separate the good guys from the bad.”
–ERIC SCHLOSSER, author of Fast Food Nation
“No matter how good the food, how local the ingredients, no one wants to support a
restaurant that takes advantage of its workers. It is possible for restaurants do the right
thing and make money. ROC promotes that high road to profitability. ROC’s work helps
people like you and me find restaurants that are doing the right by their workers.”
–JOSH VIERTEL, Founder and President, Slow Food USA
restaurant that takes advantage of its workers. It is possible for restaurants do the right
thing and make money. ROC promotes that high road to profitability. ROC’s work helps
people like you and me find restaurants that are doing the right by their workers.”
–JOSH VIERTEL, Founder and President, Slow Food USA
4 comments:
I love love love this blog!!! Keep up the good work. Keep adding content, as all the little details add up to gaining top rank on the big search engines :) you have a message and a voice, let the world hear it! Thanks for caring and putting the time and work in.... U can call me grill gal <3
Jesus Christ. I just got a job as a server at Red Lobster and after reading your entries for the past hour I'm seriously considering not going back.
So generally, I have to move to another state, and then only eat at a single restaurant to dine conscientiously!
I know its bad at times, and the companies do all they can get away with to make it worse, but I am still told that the good servers can still make a good living!
If only the stupid, greedy pigs wouldn't actively -work- at trying to make it worse and worse for their employees!
In Oregon, waiters and waitresses make $8.80 minimum wage at least. I know many who get paid over minimum wage plus tips. I generally tip my waitperson at least 20%. I plan my meal to make sure of that.
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