Why don't restaurant owners set their employees up for success? They'll hug them and thank them for burning themselves on 300 degree pots and pans in the kitchen, yet they won't give them stock options or decent benefits. Maybe because they think restaurant workers are disposable? Like toilet paper? Maybe restaurant managers think if an employee screws up, there's some other schmuck waiting in line who needs the cash too? So no need to invest in people, the reasoning goes. In this episode, Tony Corley - who you heard in episodes 4 & 6 - once again joins Host Eric Levine to discuss restaurant worker rights plus Men's Rights, in this age of the #meetoo movement.

To contact Eric Levine, email him: [email protected]