The Debate Over Tipped Wages

Saru Jayaraman, co-founder and president of the Restaurant Opportunities Centers United (ROC United), director of the Food Labor Research Center at University of California, Berkeley, and author of Forked: A New Standard for American Dining  (OUP, 2016) and Behind the Kitchen Door  (ILR Press, 2014), and Andrew Rigie, executive director of the New York City Hospitality Alliance, debate whether New York should maintain a two-tiered wage system in restaurants and what getting rid of the tip credit could mean for workers and owners.