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

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

May 12, 2016

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.