Did you know that servers and other tipped restaurant workers survive on wages as low as $2.13/hour? That’s the tipped minimum wage, which has remained measly in many states since the early 1990s—and it’s keeping people in poverty. Our guest on this week’s episode, Saru Jayaraman, advocates for better treatment and pay for the country's 11 million restaurant workers. Her latest book, Forked: A New Standard of American Dining, examines the fascinating history of tipping in the United States and how restaurants can take the higher road when it comes to labor standards. We also expose some cracks in the farm-to-table movement, and catch up with some Bay Area restaurateurs about what life is like after abolishing tipping.