Saru Jayaraman for Your Event, SARU JAYARAMAN Visit Peaceisloud.Org Twitter - @Sarujayaraman Or Email [email protected]

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Saru Jayaraman for Your Event, SARU JAYARAMAN Visit Peaceisloud.Org Twitter - @Sarujayaraman Or Email Johna@Peaceisloud.Org

To book Saru Jayaraman for your event, SARU JAYARAMAN visit peaceisloud.org Twitter - @SaruJayaraman or email [email protected] RESTAURANT WORKER ADVOCATE, ATTORNEY & AUTHOR Saru Jayaraman is the President In January 2018, she attended Speaking Topics of One Fair Wage, Co-Founder the Golden Globes as the guest of the Restaurant Opportunities of actor Amy Poehler, where she • #TimesUp on Workplace Centers United (ROC United), brought widespread attention to Sexual Harassment and Director of the Food Labor the issue of sexual harassment in Research Center at University of the restaurant industry. Saru was • California, Berkeley. one of eight women activists who One Fair Wage is the attended the Globes as part of the Only Fair Way Forward After 9/11, together with displaced #TimesUp initiative. Saru authored World Trade Center workers, she Behind the Kitchen Door (Cornell • Labor Rights are co-founded ROC, which now University Press, 2013), a national Human Rights has more than 30,000 worker bestseller, and Forked: A New members, 500 employer Standard for American Dining • Women in the partners, and 23,000 consumer (Oxford University Press, 2016). She Workplace: What We members in a dozen states has appeared on CNN with Soledad Deserve nationwide. Saru is a graduate of O’Brien, Bill Moyers Journal on Yale Law School and the Harvard PBS, Melissa Harris Perry and UP • Dining with Kennedy School of Government. with Chris Hayes on MSNBC, Real Responsibility: Be a She was listed in CNN’s “Top 10 Time with Bill Maher on HBO, the Consumer Who Cares Visionary Women” and recognized Today Show, and NBC Nightly News as a Champion of Change by the with Brian Williams. White House in 2014, and a James To book Saru Jayaraman for your Beard Foundation Leadership event, visit peaceisloud.org Award in 2015. or email [email protected] To learn more about Peace is Loud and other empowering women peacebuilders, visit us at: WWW.PEACEISLOUD.ORG.

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Thursday, March 6, 2014 President Barack Obama the White House
Thursday, March 6, 2014 President Barack Obama The White House 1600 Pennsylvania Avenue NW Washington, DC 20500 Dear President Obama, The undersigned organizations are writing to urge you to withdraw the U.S. Department of Agriculture’s proposed rule on the “Modernization of Poultry Slaughter Inspection.” With this proposed rule, the USDA wants to allow poultry company employees to do the job currently done by 800 USDA inspectors. The department is promoting this change as an opportunity to modernize the inspection program. But what it boils down to is an attempt to cut USDA’s workforce, by putting the health and safety of consumers and workers at risk. The department is basing its proposed rule on the results of a pilot program it has been conducting since 1998 in about two dozen poultry slaughter plants. In poultry slaughter facilities where conventional inspection is conducted, each USDA inspector assigned to the slaughter line is responsible for evaluating carcasses for food safety and wholesomeness defects. Each USDA inspector is expected to evaluate up to 35 birds per minute. There could be as many as four USDA inspectors assigned to each slaughter line. In plants participating in the pilot project, only one USDA inspector is assigned to each slaughter line. In an analysis of USDA inspection records from 14 poultry plants participating in the pilot project, Food & Water Watch found that company employees missed food safety and wholesomeness defects at an alarming rate – as high as 99 percent in one turkey slaughter plant. Plants in the pilot project also run with higher line speeds.
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Statement of Saru Jayaraman, Co-Founder and President of One Fair Wage
STATEMENT OF SARU JAYARAMAN, CO-FOUNDER AND PRESIDENT OF ONE FAIR WAGE PENNSYLVANIA HOUSE COMMERCE COMMITTEE TESTIMONY ON THE IMPACT OF A MINIMUM WAGE INCREASE ON COMMERCE February 11, 2021 My name is Saru Jayaraman. I am the Co-founder and President of One Fair Wage, a grassroots advocacy organization of restaurant workers and other Americans affected by the subminimum wage laws in the United States. I am also Director of the Food Labor Research Center at University of California, Berkeley and a Professor at UC Berkeley’s Goldman School of Public Policy. I have authored and co-authored over 70 policy reports and 3 books on the restaurant industry based on government data analysis and over 10,000 surveys of workers and 2,000 interviews with employers over the last 20 years. My work was featured in two recent documentary films: Waging Change by Peabody Award- winning documentarian Abby Ginzberg, and the Great American Lie by the First Partner of California, Jennifer Siebel Newsom. I want to thank Chairman Roae, Democratic Chair Galloway, and the other Members of the Pennsylvania House Commerce Committee for this opportunity to provide testimony. Thank you all for interest in understanding why now is the time to raise the minimum wage, end the subminimum wage - a vestige of slavery - and why this is good for commerce. We commend your efforts to find solutions that work for tipped service workers and business alike at this critical time for hundreds of thousands of Pennsylvania tipped workers. We thank you for realizing that a new way forward is essential to getting businesses, workers, and public health moving together on behalf of a successful and sustainable economy, industries, and businesses in Pennsylvania.
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1 in the United States District Court for the Southern
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Saru Jayaraman | One Fair Wage
Founded:Podcast - Saru Jayaraman | One Fair Wage [00:00:00] Saru Jayaraman: [00:00:00] Tips are inherently biased. And so, the best way to reduce the bias is to actually guarantee these workers all a full minimum wage that they can count on. [00:00:09] ♪ [music] ♪ [00:00:14] Rana Abdelhamid: [00:00:14] Hey, this is Rana Abdelhamid with Women Techmakers and Google for Startups: Founded, chatting with women tech founders from across the globe. And today, for season three, we're sitting with Saru Jayaraman:, who is the founder and president of One Fair Wage, a national coalition that is also using technology to organize and end all sub-minimum wages in the United States. [00:00:38] ♪ [music] ♪ [00:00:40] Thank you for joining us, Saru. I'm super excited to chat with you today and hear more about your work with One Fair Wage, and hear more about your use of technology to create more equity for tipped workers across United States. Do you mind telling some of our listeners a little bit of yourself, and some of the work that you're doing today? [00:00:59] Saru Jayaraman: [00:00:59] Sure, yeah. So, my name is Saru. I am a professor of UC Berkeley at the Goldman School of Public Policy. I have been leading for the last 20 years various organizations fighting to raise wages and working conditions in the restaurant industry and the service sector, more broadly. And the restaurant industry has been part of the pandemic, the nation's second largest, an absolute fastest growing sector of the U.S.
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180126 New Forms of Worker Voice
New forms of worker voice in the 21st century Harvard Kennedy School of Government and MIT Sloan School of Management January 2018 Jeremy Avins Megan Larcom Jenny Weissbourd Working Paper Table of Contents Executive Summary ........................................................................................................................................... 4 1. Introduction: Historical Context of Labor Organizing ........................................................................... 8 2. Current Landscape of Worker Voice Efforts .......................................................................................... 15 3. Case: Lobster 207 ........................................................................................................................................ 23 4. Case: OUR Walmart .................................................................................................................................... 35 5. Case: Coworker.org ..................................................................................................................................... 43 6. Conclusion: The Future of Worker Voice ............................................................................................... 54 2 Working Paper Appreciations We would like to extend our sincerest thank you to Professor Tom Kochan for guiding us through this project. He generously extended his network to us and joyfully shared stories and teachings with us every Thursday throughout the Fall 2017 semester. Thank you to the entire
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Taking Back the Food System: a Call to Action About the Panelists
URBAN FOOD POLICY FORUM | APRIL 22, 2020 Taking Back the Food System: A Call to Action About the Panelists: Saru Jayaraman is the President of One Fair Wage, Co-Founder of the Restaurant Opportunities Centers United (ROC United), and Director of the Food Labor Research Center at the University of California, Berkeley. Saru is a graduate of Yale Law School and the Harvard Kennedy School of Government. She was profiled in the New York Times “Public Lives” section in 2005, named one of Crain’s “40 Under 40” in 2008, was 1010 Wins’ “Newsmaker of the Year” and New York Magazine’s “Influentials” of New York City. She was listed in CNN’s “Top10 Visionary Women” and recognized as a Champion of Change by the White House in 2014, and a James Beard Foundation Leadership Award in 2015. Saru authored Behind the Kitchen Door (Cornell University Press, 2013), a national bestseller, and has appeared on CNN with Soledad O’Brien, Bill Moyers Journal on PBS, Melissa Harris Perry and UP with Chris Hayes on MSNBC, Real Time with Bill Maher on HBO, the Today Show, and NBC Nightly News with Brian Williams. Her most recent book is Forked: A New Standard for American Dining (Oxford University Press, 2016). She attended the Golden Globes in January 2018 with Amy Poehler as part of the Times Up action to address sexual harassment. In 2019, she was named the San Francisco Chronicle Visionary of the Year. Jose Oliva is the Campaigns Director of the HEAL Food Alliance. With a long history in labor organizing, Jose has served in several leadership positions at Casa Guatemala, Chicago Interfaith Workers’ Center, Interfaith Worker Justice’s National Workers' Centers Network, Center for Community Change, and the Restaurant Opportunities Centers United - the national organization of restaurant workers.
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BUILDING POWER THROUGH CRISIS ABUNDANT LIFE By Saru Jayaraman, President, One Fair Wage FOR ALL A LIVING WAGE SERIES ISSUE 4 June 2020 Tipped Workers Deserve a Living Wage COVID-19 has both revealed the deep structural inequities of the service sector and created a tremendous opportunity to organize both workers and employers for the change that has always been needed. There is no going back – we can only go forward together and reimagine an industry in which all thrive. Prior to the pandemic, there were more than 13 million restaurant workers and nearly 6 million tipped workers across the United States struggling with a federal subminimum wage of just $2.13 an hour.1 Seventy percent of tipped work- ers are women, disproportionately women of color, who work in nail and hair salons and casual restaurants such as IHOP and Denny’s, live in poverty at three times the rate of the rest of the U.S. workforce, and suffer from the worst sexual harassment of any industry because they are forced to tolerate inappropriate cus- tomer behavior in order to feed their families through tips.2 Hundreds of tipped workers have The Current Situation reported that they Seven states – California, Oregon, Washington, Alaska, Minnesota, Nevada and “were denied unem- Montana – have rejected this legacy of slavery and pay one fair wage, a full ployment insurance minimum wage with tips on top. These states have comparable or higher restau- because their submin- rant sales per capita, job growth among tipped workers and the restaurant industry imum wage plus tips overall, higher tipping averages than the 43 states with lower wages for tipped is so low it does not 3 meet the minimum workers and half the rate of sexual harassment in the restaurant industry.
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New York Voters Support Providing Equal Pay Protections for All Workers
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1 in the United States District Court for The
IN THE UNITED STATES DISTRICT COURT FOR THE SOUTHERN DISTRICT OF NEW YORK CITIZENS FOR RESPONSIBILITY AND ETHICS IN WASHINGTON, RESTAURANT OPPORTUNITIES CENTERS (ROC) UNITED, INC., JILL PHANEUF, and ERIC GOODE, Civil Action No. 1:17-cv-00458-RA Plaintiffs, DECLARATION OF SARU v. JAYARAMAN DONALD J. TRUMP, in his official capacity as President of the United States of America, Defendant. DECLARATION OF SARU JAYARAMAN I, Saru Jayaraman, submit this declaration to describe restaurants in Washington, D.C. and New York City that employ ROC members, and that are similar to restaurants that Defendant owns or that are otherwise located in Trump-branded properties. The statements in this declaration are based on my personal knowledge. 1. I am the Co-Founder and Co-Director of Restaurant Opportunities Centers United (ROC United) and Director of the Food Labor Research Center at the University of California, Berkeley. I have degrees from Yale Law School, Harvard’s Kennedy School of Government, and UCLA. I am also the author of the books Behind the Kitchen Door and Forked: A New Standard for American Dining. I received a 2015 Leadership Award from the James Beard Foundation, was recognized as a “Champion of Change” by the White House in 2014, and am listed as one of CNN's “Top 10 Visionary Women.” 1 ROC United 2. ROC United is a non-profit organization with nearly 25,000 restaurant-employee members and over 200 restaurant members in cities across the United States, including in Washington, D.C., New York City, and Chicago, as well as numerous consumer members.
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Saru Jayaraman Shares Tools to Build Lasting Social Movements In
For Immediate Release October 5, 2017 Contact: Kori Anderson, Co-Founder (505) 514-3123 [email protected] SARU JAYARAMAN SHARES TOOLS TO BUILD LASTING SOCIAL MOVEMENTS IN INAUGURAL RESISTANCE SCHOOL @ BERKELEY SESSION “Fundamentally, what we’re talking about is shifting the power balance in America.”-- Saru Jayaraman BERKELEY, CA -- In the first session for Resistance School @ Berkeley, a free online training program that puts tools in the hands of people working to advance progressive goals, renowned organizer and University of California, Berkeley faculty member Saru Jayaraman discussed tools that organizers can use to build an intersectional and long-term movement. Jayaraman’s session, which aired today, is available to the public on the Resistance School @ Berkeley’s Facebook page and website. Building on her vast experience as co-founder and co-director of the Restaurant Opportunities Centers United, Jayaraman discussed ways to take fights for bold social change goals and transform them into sustained action. Her lesson, based in social movement theory and history, encourages viewers to think about how they can make transformative change by building coalitions across organizations, issues, and sectors. “Organizing is not just listening-- it’s pushing people beyond where they’re currently at to think more broadly, to understand commonality,” said Jayaraman in her talk today. “Fundamentally what we’re talking about is shifting the power balance in America or in the world. In my opinion, that power balance lies entirely in the hands of elite corporate actors. And the people who don’t have power are pretty much everybody who is not part of that corporate elite.” The session, which was attended by local organizers and activists, along with UC Berkeley students, is the first of four Resistance School @ Berkeley lessons for Fall 2017.
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Should Tipping Be Abolished?
NATIONAL CENTER FOR POLICY ANALYSIS Should Tipping Be Abolished? Policy Report No. 382 by Richard McKenzie March 2016 The practice of tipping restaurant servers and bartenders is under attack. Some academics and pundits want to abolish tipping and replace the practice with a higher minimum hourly wage or a so-called “living wage,” generally described as the wage rate required to lift the living standards of a household or family with only one worker above the poverty line. Executive Summary Yet tipping opponents do not seem to appreciate the economics of tipping. Servers at many moderately priced or casual restaurants with table service earn far more than the abolitionists realize. Tipping has economic advantages for everyone concerned: restaurant owners, their customers, servers and other workers. Tipping abolitionist Saru Jayaraman has argued in the New York Times that tipped restaurant servers have historically “suffered” under state and federal mandated minimum and subminimum wage rates. The federal minimum wage for nontipped workers has remained at $7.25 an hour since late Dallas Headquarters: July 2009, whereas the federal subminimum wage for tipped 14180 Dallas Parkway, Suite 350 workers has remained at $2.13 an hour. Note that $2.13 is the Dallas, TX 75254 required hourly pay for restaurants so long as servers’ reported 972.386.6272 total hourly pay — tips reported per hour plus $2.13 an hour www.ncpa.org — is at or above $7.25 an hour. If servers’ total hourly pay Washington Office: is less than $7.25, restaurants must make up the difference. 202.830.0177 Jayaraman’s 2015 column reported that “median pay for [email protected] a tipped worker in New York [State], including [reported] tips, stands at just $9.43 an hour,” which, she argued, is significantly below a living wage in most parts of the state, especially in high-cost New York City.
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The Hands That Feed Us
THE HANDS THAT FEED US CHALLENGES AND OPPORTUNITIES FOR WORKERS ALONG THE FOOD CHAIN BY THE FOOD CHAIN WORKERS ALLIANCE June 6, 2012 RESEARCH SUPPORT PROVIDED BY The Restaurant Opportunities Centers United and the DataCenter WRITING SUPPORT PROVIDED BY Saru Jayaraman, Director Food Labor Research Center, University of California, Berkeley FUNDING SUPPORT PROVIDED BY The Ford Foundation The Surdna Foundation The Jessie Smith Noyes Foundation The Ben & Jerry’s Foundation The Norman Foundation The Sociological Initiatives Foundation The Abelard Foundation East FOOD CHAIN WORKERS ALLIANCE The Presbyterian Hunger Program www.foodchainworkers.org COVER PHOTOS LEFT TO RIGHT Scott Robertson; Earl Dotter; Mikkel William Nielsen; ROC United; Darren Linker, Youth Worker Health and Safety Education Program, University of Washington THE HANDS THAT FEED US CHALLENGES AND OPPORTUNITIES FOR WORKERS ALONG THE FOOD CHAIN BY THE FOOD CHAIN WORKERS ALLIANCE COVER PHOTOS LEFT TO RIGHT Scott Robertson; Earl Dotter; Mikkel William Nielsen; ROC United; Darren Linker, Youth Worker Health and Safety Education Program, University of Washington TABLE OF CONTENTS 9 CHAPTER I. INTRODUCTION AND OVERVIEW OF THE FOOD SYSTEM 23 CHAPTER II. THE WORKERS 37 CHAPTER III. THE WORKERS PART II: OCCUPATIONAL SEGREGATION & CHALLENGES FOR CAREER MOBILITY 49 CHAPTER IV. THE EMPLOYERS 63 CHAPTER V. THE CONSUMERS 77 CHAPTER VI. POLICY RECOMMENDATIONS 80 APPENDIX 82 ENDNOTES © Food Chain Workers Alliance, 2012. EXECUTIVE SUMMARY THE FOOD CHAIN WORKERS The sustainability and prosperity of the United States food system is critical to the health and prosperity of workers, employers, and A consumers nationwide. In addition to feeding the nation, the U.S. LLIAN food system is a large and growing segment of the U.S.
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