Add to ORKGExamines challenges women disproportionately face in the restaurant industry, including gender pay inequity, lack of benefits, sexual harassment, and lack of control over schedules. Makes recommendations for policy makers, employers, and consumers
Drawing on a random sample of 112,990 people working in the U.S. hospitality sector in 2010, this st...
Restaurateurs face a remarkable tangle of laws and regulations that on their face are meant to prote...
Still managing in the wake of the COVID pandemic and the”Great Resignation” restaurants and the hosp...
Perceived inequality permeates the hospitality industry at large, and women chefs have to overcome m...
This paper examines the inequality in the restaurant industry in America. It focuses specifically on...
A widespread perception in the restaurant industry is that Black patrons tip less than do White cust...
Many restaurant servers do not make adequate earnings under the current tipped wage system in Americ...
The tipped wage continues to be a point of contention among the various stakeholders in this form of...
Drawing on a random sample of 112,990 people working in the U.S. hospitality sector in 2010, this st...
Gratuity, or the act of tipping, has been a part of the restaurant industry in the U.S since the mid...
With 40 percent of the Washington restaurant workforce composed of workers of color, restaurant prof...
Racial inequality is a significant problem in the US Restaurant Industry. In Miami, a tropical touri...
The increasing importance of the contribution brought by the hospitality industries particularly tou...
Research on race differences in tipping suggests that (a) Blacks leave smaller average restaurant ti...
Networking is providing new support for women interested in or entering the food service industry. T...
Drawing on a random sample of 112,990 people working in the U.S. hospitality sector in 2010, this st...
Restaurateurs face a remarkable tangle of laws and regulations that on their face are meant to prote...
Still managing in the wake of the COVID pandemic and the”Great Resignation” restaurants and the hosp...
Perceived inequality permeates the hospitality industry at large, and women chefs have to overcome m...
This paper examines the inequality in the restaurant industry in America. It focuses specifically on...
A widespread perception in the restaurant industry is that Black patrons tip less than do White cust...
Many restaurant servers do not make adequate earnings under the current tipped wage system in Americ...
The tipped wage continues to be a point of contention among the various stakeholders in this form of...
Drawing on a random sample of 112,990 people working in the U.S. hospitality sector in 2010, this st...
Gratuity, or the act of tipping, has been a part of the restaurant industry in the U.S since the mid...
With 40 percent of the Washington restaurant workforce composed of workers of color, restaurant prof...
Racial inequality is a significant problem in the US Restaurant Industry. In Miami, a tropical touri...
The increasing importance of the contribution brought by the hospitality industries particularly tou...
Research on race differences in tipping suggests that (a) Blacks leave smaller average restaurant ti...
Networking is providing new support for women interested in or entering the food service industry. T...
Drawing on a random sample of 112,990 people working in the U.S. hospitality sector in 2010, this st...
Restaurateurs face a remarkable tangle of laws and regulations that on their face are meant to prote...
Still managing in the wake of the COVID pandemic and the”Great Resignation” restaurants and the hosp...