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This week on Meat and Three, we are examining what happens the moment the check arrives. We hear about the lived experience of being a tipped worker before turning to academics and advocates to explain the history and politics of tipping. Then, we talk to an expert on pay-what-you-can restaurants on the role of such establishments in the fight against food insecurity. Oftentimes, the ways we pay for our food goes unquestioned yet these guests prompt us to reimagine paying for our meals to better support the dignity of workers and eaters alike.

United statesSaru jayaramanOne fair wageFood labor research centerUniversity californiaRestaurant worker community foundationHeritage radioRestaurant workers unitedOne world everybody eatsTaste community restaurantFort worth