restaurant workers

Meet the Women of Berkeley’s Pop-Up Food Scene

For the five women running the food stalls in UC Berkeley’s Student Union, to cook is to connect, and a quick bite of lunch can hold as much history as it does flavor. As graduates of La Cocina, an SF-based incubator for restaurant entrepreneurs, they’re promised a spot at the Student Union for one academic year. The pop-ups offer a sampling of the Bay Area’s diverse food scene: a Vietnamese joint, a soul food spot, an empanada lady, a Syrian mom-and-pop, and a boutique cake shop.

A Cal Labor Expert Explains Hidden Restaurant Industry Practices

Saru Jayaraman, director of UC Berkeley’s Food Labor Research Center and lecturer with the Goldman School of Public Policy, has spent the last two decades advocating on behalf of restaurant workers. This may not seem glamorous but Jayaraman’s efforts recently brought her to the red carpet alongside comedian Amy Poehler at the Golden Globes, to HBO’s Real Time with Bill Maher, and to interviews with NPR and 60 Minutes.

Is 2014 the Tipping Point? Activist Researcher Fights to Raise Wages of Restaurant Workers

Big tips make headlines. Consider the almost $500 gratuity on a $6 bill received by a Steak ‘n’ Shake waitress in Indianapolis, or the $1,000 that host Ellen DeGeneres gave Edgar Martiroysan, the pizza delivery guy at the Academy awards. But reality is far less lucrative for most restaurant workers, many of whom struggle to make ends meet in a notoriously low-paid industry.

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