'Why do you have an all-white wait staff?' (And other questions you should ask at restaurants.)
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.
-
Deborah Wang
Contributing Reporter, Editor, & Host
Deborah is a contributing reporter, editor and host at KUOW. Since joining the staff in 2005, Deborah has done everything from political reporting to podcast hosting and is now serving as Interim News Director. She is an award–winning radio and television journalist whose career spans more than three decades.
More stories from Deborah Wang » -
Jason Pagano
News Director
Jason Pagano is KUOW's Interim News Director. He previously worked as a producer on local KUOW shows including The Conversation, Weekday, The Record, Morning Edition, Week in Review and Seattle Now.
More stories from Jason Pagano »
