Food labor expert Saru Jayaraman joined us earlier this month to expose the lie of marginal productivity, and to reveal how it’s used to take advantage of workers. For the sake of time, we cut a fascinating tangent on the minimum wage and the restaurant industry from that episode, but it’s so insightful we just had to share it with you. Catch it here, with Saru and Goldy’s full conversation. 

Saru Jayaraman is the Co-Founder and President of the Restaurant Opportunities Centers United (ROC United) and Director of the Food Labor Research Center at the University of California, Berkeley. Saru authored ‘Behind the Kitchen Door’, a national bestseller, and her most recent book is ‘Forked: A New Standard for American Dining.’ 

Twitter: @SaruJayaraman

Saru Jayaraman: How Restaurant Workers Are Inheriting a Legacy of Slavery in the U.S.: