The pandemic has revealed to the outside world what restaurant workers have known for years. It is a system built on low wages, poor job mobility, high turnover, and burnout. The industry pays a lot of lip service to sustainable ingredients, but it’s unsustainable for those who depend on it for their livelihoods, often including the owners. John deBary wants to change that. He spent 10 years in the New York hospitality world before he co-founded the Restaurant Workers’ Community Foundation , an organization that aims to address quality-of-life issues for restaurant employees.