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This week on CounterSpin: While many folks go to family or friends for Thanksgiving dinner, somewhere around 15 million Americans have that holiday meal at a restaurant, with more millions ordering food to eat at home. What that means is that millions of restaurant workers don’t have a choice about where to have their Thanksgiving. And of course that’s only a small part of the things that make work in that industry difficult and, for many, precarious.

But change is afoot, with a movement to outlaw the “tipped wage” — the idea that a minimum wage of $2.13 is OK, because waitstaff get enough in voluntary tips to make up for it. The change is driven by persistent efforts of restaurant workers and their representatives, and eminent among those is our guest, Saru Jayaraman. She’s co-founder and co-director of the Restaurant Opportunities Centers United (ROC-United) and director of the Food Labor Research Center at the University of California/Berkeley. She’s also author of the book Behind the Kitchen Door and the upcoming Forked: A New Standard for American Dining.

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And our usual look back at the week’s press, including Donald Trump and the truth, and what you can and can’t say at CNN.

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