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.
NYU Press Scholarship Online requires a subscription or purchase to access the full text of books within the service. Public users can however freely search the site and view the abstracts and keywords for each book and chapter.
If you think you should have access to this title, please contact your librarian.
To troubleshoot, please check our FAQs, and if you can't find the answer there, please contact us.