restaurant industry | KALW

restaurant industry

Photos from "We Are La Cocina" by Eric Wolfinger



On this edition of Your Call, we’ll hear from women who are building their own culinary businesses through the San Francisco-based incubator program La Cocina, which is out with its first cookbook.

How can the restaurant industry develop more equitable workplaces?

Apr 5, 2018
Flickr user snekse. Used under CC BY-NC-ND 2.0


On this edition of Your Call, we talk about the struggle to make the restaurant industry more equitable. The Bay Area’s food scene is sumptuous, but it’s not immune to some of the nastier aspects of the restaurant industry.

This week:  What's it really like to be a restaurant server?

In the program's second segment, Marty does Workovers on callers. 

Work with Marty Nemko is heard every Sunday from 11 AM to noon on KALW 91.7 FM in San Francisco and worldwide on

The programs are archived in, iTunes, and in perpetuity on this web page.


Alyssa Arian has worked in San Francisco restaurants for a decade and, like most servers, she got into it for the tips.

“Some nights you leave with $80 or $90,” she says. “$100 is kind of the average mark for what you want as a server, sort of anywhere in this city I think as a minimum.”

Since February, though, Arian hasn’t earned any tips. She’s working at Sous Beurre Kitchen, a new French spot in the Mission where tipping’s not allowed.