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Background The hospitality sector has the highest level of sexual harassment incidents compared to any other sector. The negative consequences of sexual harassment at the restaurant workplace are not limited to the health of the victim alone as it also affects the organization as well as the health of a society. The organizational context is a fundamental determinant of sexual harassment and we need to increase our understanding of organizational cultures that affect such behaviors in order to develop and implement effective interventions in the restaurant business. The aim of this study was to give a comprehensive picture of organizational cultures that increase the risk for sexual harassment in the restaurant business. Methods Individual interviews with twenty-nine employees in the restaurant business (e.g. waiting staff, chefs, bartenders, managers) were conducted during 2019-2021. Thematic analysis was used to analyze organizational cultures that increase the risk for sexual harassment in the restaurant business. Preliminary results show a complex web of intersecting cultures such as a toxic macho culture, a weak leadership culture and a close relational culture that cooperate at different hierarchical levels and increase the risk for sexual harassment. The results also show how organizational factors such as workforce demography, unsocial working hours, staff turnover and understaffing are interacting with the organizational cultures in the creation of a hostile environment that increases the risk for sexual harassment. Conclusions The results elucidate why traditional interventions such as training or bystander interventions are inefficient in the restaurant business. The results can be used to develop interventions that focus on macho-cultures in restaurants, the leadership culture and the specific relationship culture that develop due to the specific organizational structures in the restaurant business. Key messages • There is a need to focus on organizational factors in order to work against sexual harassment in the restaurant business and is a prerequisite for developing efficient interventions. • Sexual harassment affects many people in working life and is a serious public health problem. Also, sexual harassment at work maintains gender-based inequalities that exist at a structural level.

Negative stereotypes are widely assumed to underpin the mistreatment that black Americans sometimes experience while engaging in everyday consumption activities like shopping or dining away from home. However, studies that directly observe the relationship between service providers' endorsement of racial stereotypes and the nature of their interactions with black consumers are rare. In response, this study presents results from a factorial survey experiment designed to assess a theoretically grounded causal process leading service providers to racially profile consumers. In two independent samples of restaurant servers and bartenders we show that consumer racial discrimination in the context of full-service restaurants is a function of servers' endorsement of racial stereotypes depicting blacks as undesirable customers who are dishonest, uncivil, demanding, and bad tippers. Furthermore, we show that servers' endorsement of such stereotypes and their resultant tendencies to discriminate against black diners increases as a function of contemporary anti-black animus and employment in workplaces characterized by explicit expressions of anti-black biases.

Friendship is increasingly drawing attention as a concept used to explain the variety of ways in which migrants develop and sustain local and transnational relations. The advantage of this approach is its focus on social capital and those ‘sustaining and inspirational aspects’ of friendship that contribute to shaping different aspects of mobile individuals’ lives (Conradson and Latham, 2005, Friendship networks and transnationality in a world city: Antipodean migrants in London. Journal of Ethnic and Migration Studies 31(2): 301), instead of interpreting migrant sociality and urban conviviality in super-diverse conditions in terms of ethnic communities. At the same time, the focus on friendship suggests the contingent and nuanced character of these close social ties. Drawing upon an ethnographic case study of a group of young Russian-speaking migrants from post-Soviet countries and their social relationships in a London bar, this article explores the role of friendship in a migrant group located within a particular physical and social space. The place served as an important social junction, and its Russian-speaking network of bartenders and regulars was a source of friendly support and empowerment for its members, helping them confront feelings of marginality. However, close and intimate ties were also at times connected with power relations, reflecting social divisions and the reinforcement of ethnic/national stereotypes regarding those excluded from this social network. This article highlights that friendship encompasses a diverse and dynamic range of inclusionary and exclusionary practices, and discusses how migrant sociality can be negotiated through these practices. 噍谊的概念日益受到关注’ 被用于解释外来人口发展并维糸本地和跨地方关糸的各种方式。这 一进路的优点是强调社会资本以及友谊“既偁倒卬搓嚿发性的方面搐橄这些方面塑造了流动 人□生?舌白勺方方面面（Conradson 先 Latham↚ 2005, Friendship networks and transnationality in a world city: Antipodean migrants in London. Journal o f Ethnic and Migration Studies 31(2): 301*↚ 蕃倌极 猾根筻禁躯释外来人口在超级多样状况下的社交性和城市共生状况。同时，对友谊的强调表明 这些紧密的社会联糸有着偶在性和细微的特点。本文运用对前苏联国家迁移而来的一群年轻俄 语人士以及其在伦敦一个酒吧中的社交关糸所做的民族志案例研究，探讨了友谊在一个特定物 理和社会空间中对一群外来人口发挥的作用。这个场所发挥了重要社会连接器的作用，它那些 讲俄语的酒吧侍者和常客网络对于酒吧会员而言是一种友情支持和赋能之源，帮助他们对抗边 缘感。但是，亲密联糸也往往与权力关糸相连，反映了社会分化以及对被排除出这一社会网络 者的族群/憬根擦见的强化。本文强调了友谊包含各种动态的包容与排斥实践，并讨论了外来人 口的社交性可如何通过这些实践来调适。

PurposeIn many countries, service workers' (e.g. restaurant staff, bartenders) income depends highly on tips. Such workers are often female and targeted by sexual harassment. The purpose of this paper was to investigate whether the mode of compensation (tips vs. no tips) could play a causal role in the perceived legitimacy of sexual harassment.Design/methodology/approachIn an experimental study (N = 161), the authors manipulated the source of income of a fictional female bartender (fixed income vs. smaller fixed income + tips) as well as whether she or her boss chose her (sexualized) clothing. The authors then asked male participants in an online survey to imagine being her customer and to form an impression of her.FindingsThe bartender was viewed as more sexualized, more manipulative and sexual behaviors toward her were perceived as more legitimate when she received tips. Further, the effect of tipping on the legitimacy of sexual behaviors was mediated by perceptions that she was manipulative. The target was perceived as more manipulative when she chose her clothes than not.Research limitations/implicationsThe study is an online scenario study and, as a consequence, assesses only judgments rather than actual behaviors.Practical implicationsEncouraging fixed salaries rather than tipping could reduce the occurrence of sexual harassment.Social implicationsThe present work suggests that tipping may play a detrimental role in service workers' well-being by contributing to an environment in which sexual harassment is perceived as legitimate.Originality/valueTo the authors’ knowledge, this is the first study showing that mode of compensation can increase the objectification of workers and legitimize sexually objectifying behaviors toward them.

Over the past fifteen years, Ricardo Barillas honed his culinary career working in some of the most reputable restaurants in the country. Originally a bartender, he began managing upscale restaurants in 2004, and finally switched to broadline food distribution sales last year. Broadline food distribution seeks to provide \"everything a restaurant needs to operate,\" says Barillas. He sells products, ranging from tinfoil to wagyu beef, to clients who are mainly upscale restaurants in downtown Pittsburgh, Pennsylvania. On March 11, he celebrated his one-year anniversary working for Gordon Food Service as a customer development specialist, and before COVID-19 eviscerated the restaurant industry of downtown Pittsburgh, he had been having a successful year. Here, Young presents details on the COVID-19 relief kitchen created by Barillas.

Class depictions in videogames are prevalent, yet understudied. In this article, we analyse how the working class – particularly working-class men – have been depicted in videogames over the past 30 years. In doing so, we bring together a class- and gender-based analysis to study how narratives, representations, gameplay, and game systems construct the “working-class hero” as a central protagonist. This is done by examining eight paired examples of videogames that feature working-class characters in central roles, including janitor, fire-fighter, taxi driver, and bartender. Our analysis finds that some roles are glorified (such as firefighters), positioning their protagonists in direct conflict with white-collar settings and antagonists. However, many other roles task players with “doing their job” in the face of repetitive (and sometimes outlandish) working conditions. Through these examples, we document the portrayal of working-class videogame heroes, noting how videogames can both reinforce and subvert common media tropes.

Meinster shares that he started working in hospitality while writing his dissertation in 2007. He mentions that the common feeling he'd heard expressed in the wake of this pandemic--from owners, managers, cooks, dish staff, hosts, servers, bartenders, and support staff--is concern for their coworkers, their industry family, and the community they serve. The Feed Our Frontlines campaign is paying restaurant workers to prepare meals for healthcare professionals throughout Chicago. These are just a few examples from a hospitality industry that is problem-solving a humanitarian crisis to which itself has fallen victim.

This article assesses the economic precariousness faced by Filipina live-in caregivers during and after the Live-in Caregiver Program (LCP). Using survey data and focus group interviews, we argue that live-in caregivers’ unique pathway to immigration lead them to face economic challenges that are distinct from other immigrants. Not only do live-in caregivers face onerous employment conditions under the LCP, they have difficulties transitioning into the Canadian labour market because they face the following challenges: being stigmatized when entering the Canadian labour market, having to take costly educational upgrading courses while simultaneously working in ‘survival’ jobs, and having to be their families’ sole breadwinners. Despite these structural barriers, however, the live-in caregivers in our study strove to transition into Canadian society through their resilience and hard work. Regardless of the economic challenges that they themselves faced during and after the LCP, most saw their future in Canada and felt that coming to the country was “worth it.” Cet article évalue la précarité économique que connaît les aides familiaux résidants philippines pendant et après le Programme des aides familiaux résidants (PAFR). En utilisant les données d'enquête et des entrevues de groupes de discussion, nous soutenons que la voie particulière réservée aux aidants à l'immigration comporte des défis économiques qui sont distincts de ceux des autres immigrants. Non seulement les aides familiaux résidants sont-elles confrontées à des conditions d'emploi rigoureux sous le PAFR, mais leur transition vers le marché du travail canadien est difficile à plusieurs égards: elles sont stigmatisés en entrant dans le marché du travail canadien, elles doivent prendre des cours coûteux de perfectionnement tout en travaillant dans des emplois «de survie», et elles sont souvent seuls soutiens de leurs familles. En dépit de ces obstacles structurels, les aides familiaux résidants dans notre étude se sont efforcés de faire la transition à la société canadienne grâce à leur résilience et le travail acharné. Quels que soient les défis économiques qu'elles rencontrent pendant et après le PAFR, la plupart d'entre elles voient leur avenir au Canada et estiment que venir au pays « en a valu la peine. »

Harmful alcohol use encompasses a spectrum of habits, including heavy episodic drinking (HED) which increases the risk of acute alcohol-related harms. The prevalence of HED in Saint Vincent and the Grenadines (SVG) is 5.7% among the overall population aged 15 years and older and 10.2% among drinkers. Responsible Beverage Service interventions train alcohol servers to limit levels of intoxication attained by customers and decrease acute alcohol-related harms. The objectives of this study were to determine bar tenders’ and rum shopkeepers’ knowledge of and attitudes toward problem drinking and willingness to participate in server training. Researchers used convenience and purposive sampling to recruit 30 participants from Barraouile, Kingstown, and Calliaqua to participate in semi-structured interviews designed to explore study objectives. Results and conclusions were derived from grounded theory analysis. Heavy episodic drinking is common but not stigmatized. Heavy drinking is considered a “problem” if the customer attains a level of disinhibition causing drunken and disruptive or injurious behavior. Bartenders and rum shopkeepers reported intervening with visibly intoxicated patrons and encouraging cessation of continued alcohol consumption. Participants cited economic incentives, prevention of alcohol-related harms, and personal morals as motivators to prevent drunkenness. Respondents acknowledged that encouraging responsible drinking was a legitimate part of their role and were favorable to server training. However, there were mixed opinions about the intervention’s perceived efficacy given absent community-wide standards on preventing intoxication and limitations of existing alcohol policy. Given respondents’ motivation and lack of standardized alcohol server training in SVG, mandated server training can be an effective strategy when promoted as one piece of a multi-component alcohol policy.

Abstract Objective To determine whether people pour different amounts into short, wide glasses than into tall, slender ones. Design College students practised pouring alcohol into a standard glass before pouring into larger glasses; bartenders poured alcohol for four mixed drinks either with no instructions or after being told to take their time. Setting University town and large city, United States. Participants 198 college students and 86 bartenders. Main outcome measures Volume of alcohol poured into short, wide and tall, slenderglasses. Results Aiming to pour a “shot” of alcohol (1.5 ounces, 44.3 ml), both students and bartenders poured more into short, wide glasses than into tall slender glasses (46.1 ml v 44.7 ml and 54.6 ml v 46.4 ml, respectively). Practice reduced the tendency to overpour, but not for short, wide glasses. Despite an average of six years of experience, bartenders poured 20.5% more into short, wide glasses than tall, slender ones; paying careful attention reduced but did not eliminate the effect. Conclusions To avoid overpouring, use tall, narrow glasses or ones on which the alcohol level is premarked. To avoid underestimating the amount of alcohol consumed, studies using self reports of standard drinks should ask about the shape of the glass.