Introduction
Introduction
This book explores the reproduction of social inequality within everyday service settings. Wilson analyzes everyday relations among different types of workers, managers, and, to a lesser extent, customers in restaurants. Seen from the ground level, workers negotiate their surroundings by finding ways to make their labor conditions more palatable using the resources available to them. Amid compounded forces that pull workers into divided worlds of work, class-privileged whites and working-class Latinos derive meaningful forms of identity and community from their respective roles in restaurants. This nuances the workplace in unexpected ways: while immigrant Latino workers struggle to contend with their structural disadvantages in marginal jobs, later-generation workers have been able to leverage some of these very conditions to their advantage.
Keywords: social inequality, restaurants, class-privileged whites, working-class Latinos, immigrant Latino workers
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