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'Why do you have an all-white wait staff?' (And other questions you should ask at restaurants.)

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Deborah Wang speaks with Saru Jayaraman, author of "FORKED: A New Standard for American Dining," about why restaurant-goers should ask not only "Is the fish sustainably sourced?" but also "How much do you pay your dishwasher?" and "Why do you have an all-white wait staff?" Her book calls out restaurants who treat their workers poorly, and praises those who take what she calls the "high road" to profitability.

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