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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 have turned the schedules—and lives—of most restaurant and retail workers upside down. We hear the stories of a waitress and big-box retail workers from around the country. Joan Williams, author of an influential study, shares research on how predictable schedules not only make life better and healthier for workers but actually make businesses more profitable.
Joan Williams, founding director of the Center for Work-Life Law, co-author of Stable Scheduling Study
@JoanCWilliams, @WorkLifeLawCtr, @uchastingslaw
Adrian, works in retail at a big-box store in L.A.
@haleyp, @laane (Los Angeles Alliance for a New Economy), @fairworkweekla
Patricia, works retail in a big-box store in El Paso, Texas
Tatiana, works retail in a big-box store in Philadelphia
April, works as a server in a chain restaurant in Washington state
Laura Ekua, former restaurant worker in New Orleans, now an organizer for Restaurant Opportunities Center of New Orleans
@laura_ekua, @rocnola, @rocunited
Cupcake, works at a fast-food restaurant in New Orleans
Podcast production by David Schulman.