From the author of the acclaimed Behind the Kitchen Door, a powerful examination of how the subminimum wage and the tipping system exploit society’s most vulnerable “No one has done more to move forward the rights of food and restaurant workers than Saru Jayaraman.” —Mark Bittman, author of The Kitchen Matrix and A Bone to Pick Before the COVID-19 pandemic devastated the country, more than six million people earned their living as tipped workers in the service industry. They served us in cafes and restaurants, they delivered food to our homes, they drove us wherever we wanted to go, and they worked in nail salons for as little as $2.13 an hour—the federal tipped minimum wage since 1991—leaving them with next to nothing to get by. These workers, unsurprisingly, were among the most vulnerable workers during the pandemic. As businesses across the country closed down or drastically scaled back their services, hundreds of thousands lost their jobs. As in many other areas, the pandemic exposed the inadequacies of the nation’s social safety net and minimum-wage standards. One of New York magazine’s “Influentials” of New York City, one of CNN’s Visionary Women in 2014, and a White House Champion of Change in 2014, Saru Jayaraman is a nationally acclaimed restaurant activist and the author of the bestselling Behind the Kitchen Door. In her new book, One Fair Wage, Jayaraman shines a light on these workers, illustrating how the people left out of the fight for a fair minimum wage are society’s most marginalized: people of color, many of them immigrants; women, who form the majority of tipped workers; disabled workers; incarcerated workers; and youth workers. They epitomize the direction of our whole economy, reflecting the precariousness and instability that is increasingly the lot of American labor.

The first comprehensive examination of the economic concept now being implemented across the nation with dramatic results.

Belman and Wolfson perform a meta-analysis on scores of published studies on the effects of the minimum wage to determine its impacts on employment, wages, poverty, and more.

A comprehensive review of evidence on the effect of minimum wages on employment, skills, wage and income distributions, and longer-term labor market outcomes concludes that the minimum wage is not a good policy tool.

The politics of implementation -- Setting the stage: the political and economic context -- Overview of the movement -- A closer look at living wage campaigns -- Living wage outcomes -- Implementation: what happens after laws are passed? -- Fighting from the outside -- Coalitions playing a formal role -- Factors needed for successful implementation: inside and outside strategies -- Other outcomes beyond implementation -- The future of the living wage movement and lessons for policy implementation.

Longlisted for the 2021 Porchlight Business Book Awards, Management & Workplace Culture An expert takes on the crisis of income inequality, addressing the problems with our current compensation model, demystifying pay practices, and providing practical information employees can use when negotiating their salaries and discussing how we can close the gender and racial pay gap. American workers are suffering economically and fewer are earning a living wage. The situation is only worsening. We do not have a common language to talk about pay, how it works at most companies, or a cohesive set of practical solutions for making pay more fair. Most blame the greed of America’s executive class, the ineptitude of government, or a general lack of personal motivation. But the negative effects of income inequality are a problem that can be solved. We don’t have to choose between effective government policy and the free market, between the working class and the job creators, or between socialism and capitalism, David Buckmaster, the Director of Global Compensation for Nike, argues. We do not have to give up on fixing what people are paid. Ideas like Universal Basic Income will not be enough to avoid the severe cultural disruption coming our way. Buckmaster examines income inequality through the design and distribution of income itself. He explains why businesses are producing no meaningful wage growth, regardless of the unemployment rate and despite sitting on record piles of cash and the lowest tax rates[0] in a generation . He pulls back the curtain on how corporations make decisions about wages and provides practical solutions—as well as the corporate language—workers need to get the best results when talking about money with a boss. The way pay works now will not overcome our most persistent pay challenges, including low and stagnant wages, unequal pay by race and gender, and executive pay levels untethered from the realities of the average worker. The compensation system is working as designed, but that system is broken. Fair Pay opens the corporate black box of pay decisions to show why businesses pay what they pay and how to make them pay more.

"Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it."-from Behind the Kitchen Door 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? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans. Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Our meals benefit from the attention and skill of the people who chop, grill, sauté, and serve. Behind the Kitchen Door is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house. Increasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics. Yet few of these diners are aware of the working conditions at the restaurants themselves. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities. Highlighting the roles of the 10 million people, many immigrants, many people of color, who bring their passion, tenacity, and vision to the American dining experience, Jayaraman sets out a bold agenda to raise the living standards of the nation's second-largest private sector workforce-and ensure that dining out is a positive experience on both sides of the kitchen door.

This manual describes a new methodology to measure a decent but basic standard of living in different countries and how much workers need to earn to afford this, making it possible for researchers to estimate comparable living wages around the world and determine gaps between living wages and prevailing wages, even in countries with limited secondary data.

An "examination of what we don't talk about when we talk about restaurants: Is the line cook working through a case of stomach flu because he doesn't get paid sick days? Is the busser not being promoted because he speaks with an accent? Is the server tolerating sexual harassment because tips are her only income? ... [This book] offers an insider's view of the highest--and lowest--scoring restaurants for worker pay and benefits in each sector of the restaurant industry, and with it, a new way of thinking about how and where we eat"--Amazon.com.