While an unpredictable schedule has always been a part of a restaurant worker’s experience, the advent of scheduling technology and the pressure to keep labor costs low has turned the schedules - and lives - of restaurant and retail workers upside down. We hear stories of waitstaff and big box retail workers from around the country. Joan Williams, Director of the Center for WorkLife Law at UC Hastings, shares research on how predictable schedules not only make life better and healthier for workers, but actually makes businesses more profitable.

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