Dishing it Out: Power and Resistance Among Waitresses in a New Jersey RestaurantThis study challenges the uncritical equation of advancement with success. As a participant observer at a family-style restaurant in New Jersey, the autho reveals the strategies that experienced waitresses employ to improve their own positions rather than aspiring toward management. Through the voices of some aggressive, determined, tough, and resilient women, the author confronts stereotypical characterizations of waitresses. The author finds that certain unique features of the restaurant industry the tipping system, chaotic work environment, chronic shortages of labor and supplies, and the manager's role as a fill-in man allow waitresses to manipulate their work environment to protect their own interests. The downgrading of the managerial role in this restaurant has rendered advancement meaningless. Knowing that the 'help wanted' sign is permanently posted, the waitresses refuse to submit to management's dictates, to 'take junk' from rude or hostile customers, or to internalize the negative self-image usually associated with waitressing. The colorful and often amusing comments by the women the author interviewed indicate that they have developed an arsenal of subtle but undeniably effective tactics to combat the exploitive elements of the job, to maximize tips, and to secure the boss' attention to their needs. |
Contents
Getting and Making a Tip | 23 |
The Limits of Managerial Authority | 49 |
Sources of Autonomy | 77 |
Up a Crooked Ladder | 105 |
Resisting the Symbolism of Service | 131 |
Conclusion | 167 |
Other editions - View all
Dishing it Out: Power and Resistance Among Waitresses in a New Jersey Restaurant Greta Foff Paules No preview available - 1991 |
Common terms and phrases
ability African-American agement agerial agers anger Arlie Hochschild auton autonomy bus pans cause co-waitress co-workers codes concern customer's customers deskilling dirty dishwashers district manager dress emotions employees expressed false consciousness feel fill-in flight attendants floor foreman foremanship gratuity graveyard Hochschild hostess interaction Kendelport Kevy kitchen labor leave managerial role mayonnaise ment mobility Nera occupations participant observation party perception person plates position prestige receive Red Lobster referred reject resistance responsibility resses restaurant restaurant rules rience rookie Route waitress seat sense servant service industries service workers servitude sharecropping shift shortage silverware social station status stiff stiffed strategies structure taurant tell tion tip earnings tip income tipped employees tipping system tomers turn turnover vertical mobility wage waiters waiting tables waitress commented waitress recalled walk white-collar workers women