You Are Where You Eat: ROC National Diners' Guide 2014

Dec 17, 2013

By: Lauren French

The restaurant industry is one of the largest sectors of the US economy and is projected to see some of the highest levels of growth by 2020. But the industry isn't sharing its success with the people who have, in large part, made this growth possible: restaurant workers who are routinely paid poverty-level wages and rarely have access to crucial benefits, including paid sick days. Six in ten of the lowest paying jobs in the US are found in the restaurant industry, and tipped workers are more than twice as likely as non-tipped workers to fall below the federal poverty line.

Thanks in part to the success of the sustainable food movement, consumers have become increasingly sensitized to the ethical practices of restaurants. A sustainable food system means not only that the food on our tables is good for us and for the environment, but also that the people serving us can afford to put food on their own tables and have time to care for their families. To make this possible diners must join in the fight to improve the quality of restaurant jobs.

In order to assist consumers in making ethical dining choices, for the third year, the Restaurant Opportunity Centers (ROC) United has compiled a National Diners' Guide. The guide provides information about the wages, benefits, and promotion practices of the 100 highest grossing restaurants in America. It also lists "high road" restaurants, which offer exceptional working conditions to their employees. 


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