استكشف المجموعة الواسعة من العناوين المتاحة.

Kitchens takes us into the robust, overheated, backstage world of the contemporary restaurant. In this rich, often surprising portrait of the real lives of kitchen workers, Gary Alan Fine brings their experiences, challenges, and satisfactions to colorful life. A new preface updates this riveting exploration of how restaurants actually work, both individually and as part of a larger culinary culture.

Research shows that people who face stigmatized work identities attempt to reconfigure their employment more positively, such as by concealing their involvement with their jobs or reframing the value of it. Yet, in an era of rising nonstandard work, how might managing work identities also involve managing multiple jobs across fluid employment contexts? We draw insights from two cases of nonstandard workers facing differing degrees of contested work identity—frontline restaurant workers and sex workers. We find that these workers use similar strategies to manage their employment that involve identity work and job searching, yet their decision to stick to their line of work or opt for alternatives stems in part from the symbolic characteristics of their respective jobs. We conclude by laying out a broader framework for how workers manage contested work identities in an era of nonstandard employment.

Interest in having an occupation that connects with consumption practices of taste has increased in the contemporary creative economy. In addition, the restaurant scene in Sweden as well as globally has recently been moving towards a casualisation of high-quality restaurants, which presents new questions about how to understand and practise the work in restaurant dining rooms. The study focuses on dining room professionals working in an evolving culinary restaurant scene, with the purpose of investigating them and their search for sense in contemporary restaurant venues. We use identity perspectives and hospitality as concepts to understand how the professionals create meaning in their work through interviews with professionals working in a subset of restaurants in Sweden. With such an emphasis, this study identifies a certain culinary hospitality identity that needs creative spaces, social exchanges and the idea of authentic materiality to make sense of the restaurant work. In contrast to the way dining room work has traditionally been pictured, this article shows that the industry needs to understand hospitality professionals who put their own authenticity in the foreground, which also guides their choices about where to work and how to perform in these contexts. This also helps the industry to become more attractive, as it is in a vulnerable position after the coronavirus pandemic.

Analysing sexual harassment law in British Columbia, this paper argues that in highly sexualised work environments, in which practices including sexual ‘jokes’ or innuendo may be common, law embodies and (re)creates the gendered subtext of the workplace. When a complaint of sexual harassment from a sexualised workplace is raised in a legal forum, a complainant has an obligation to clearly object to the sexual remarks, ‘jokes,’ banter, etc.—which may be the ‘norm’—to show the conduct in question was unwelcome. At the same time, however, a workplace may be structured, in part by law, in a way that restricts employee resistance to uncomfortable sexual experiences. This is the case, I argue, for women working in full-service restaurants when it comes to sexual interactions with customers. This paper explores how restaurant work, in the Canadian context with a focus on the province of British Columbia, is organised in a manner that makes women vulnerable to enduring sexually harassing practices as a routine part of their jobs.

This paper tells the story of how full-service restaurant work is organized in such a way that sexualized interactions between customers and women working as servers, bartenders, and hostesses become enmeshed in the labour process. Key to this organization is how law contributes to making restaurant work precarious. With the unique gendered wage-tip relation, a relation legitimized and reinforced through lower minimum wage regulations for alcohol servers, workers rely on customers for tips. This fuels a relationship of unequal power that leaves workers vulnerable to sexual harassment and sexualized interactions with customers as the price to be paid for a tip—a form of institutionalized quid pro quo. Moreover, power relations become intensified in a work environment where employee schedules, duration of shifts, the regulation of tips, and overall income are insecure and unpredictable—all of these characteristics are attributable, in large part, to shortcomings of employment standards legislation in British Columbia. L’article explique comment le travail de restaurant est organisé de telle façon à sexualiser les relations entre les clients et les femmes travaillant comme serveuses, barmaids et hôtesses. Cette sexualisation du travail serait le résultat de lois favorisant la précarité du travail de restaurant. À cause de la relation genrée salaire-pourboire, relation légitimisée et renforcée par des règles de minoration des salaires pour les serveurs d’alcool, les travailleuses dépendent des clients pour leurs pourboires. Il en résulte une relation de pouvoir asymétrique qui oblige les travailleuses à endurer le harcèlement sexuel et les interactions sexualisées de la part des clients en contrepartie d’un pourboire. De plus, ces relations de pouvoir asymétrique sont exacerbées par l’environnement de travail où les horaires, la durée des quarts de travail, la réglementation des pourboires et les revenus sont imprévisibles et mal assurés—ces caractéristiques étant attribuables à des vices dans les lois du travail de la Colombie-Britannique.

Based on three years of participant observation, this article provides insight into the working relationship between a small business owner and undocumented immigrant workers at a Korean-Japanese restaurant. The case study focuses on a Korean American businesswoman who depends on the unpaid labor of family members and the cheap labor of undocumented immigrants. Using naturalistic ethnography, which consists of casual interactions and conversations with informants, the author relates the life history of the owner, Mrs. Kwon, who asks her employees to call her \"Mama,\" and analyzes her preference for undocumented immigrant workers. The article elucidates the ways she asserts power and control in the workplace.

Chefs exert expert motor and cognitive performances on a daily basis. Neuroimaging has clearly shown that that long-term skill learning (i.e., athletes, musicians, chess player or sommeliers) induces plastic changes in the brain thus enabling tasks to be performed faster and more accurately. How a chef's expertise is embodied in a specific neural network has never been investigated. Eleven Italian head chefs with long-term brigade management expertise and 11 demographically-/ psychologically- matched non-experts underwent morphological evaluations. Voxel-based analysis performed with SUIT, as well as, automated volumetric measurement assessed with Freesurfer, revealed increased gray matter volume in the cerebellum in chefs compared to non-experts. The most significant changes were detected in the anterior vermis and the posterior cerebellar lobule. The magnitude of the brigade staff and the higher performance in the Tower of London test correlated with these specific gray matter increases, respectively. We found that chefs are characterized by an anatomical variability involving the cerebellum. This confirms the role of this region in the development of similar expert brains characterized by learning dexterous skills, such as pianists, rock climbers and basketball players. However, the nature of the cellular events underlying the detected morphological differences remains an open question.

Providing quality catering services is a complex work, which makes it necessary to address seriously the organizational aspects and systems of work in restaurants. In practice there is a chronic lack of \"craft\" knowledge in this unjustly underrated, ans yet a very demanding job. Both practical and theoretical knowledge have been used for the paper.

Providing quality catering services is a complex work, which makes it necessary to address seriously the organizational aspects and systems of work in restaurants. In practice there is a chronic lack of \"craft\" knowledge in this unjustly underrated, ans yet a very demanding job. Both practical and theoretical knowledge have been used for the paper.

We analyze a large, detailed operational data set from a restaurant chain to shed new light on how workload (defined as the number of tables or diners that a server simultaneously handles) affects servers' performance (measured as sales and meal duration). We use an exogenous shock-the implementation of labor scheduling software-and time-lagged instrumental variables to disentangle the endogeneity between demand and supply in this setting. We show that servers strive to maximize sales and speed efforts simultaneously, depending on the relative values of sales and speed. As a result, we find that, when the overall workload is small, servers expend more and more sales efforts with the increase in workload at a cost of slower service speed. However, above a certain workload threshold, servers start to reduce their sales efforts and work more promptly with the further rise in workload. In the focal restaurant chain, we find that this saturation point is currently not reached and, counterintuitively, the chain can reduce the staffing level and achieve both significantly higher sales (an estimated 3% increase) and lower labor costs (an estimated 17% decrease). This paper was accepted by Noah Gans, special issue on business analytics .