Making It
Success in the Commercial Kitchen
PAYBACK Punkte
13 °P sammeln!
The restaurant industry is one of the few places in America where workers from lower-class backgrounds can rise to positions of power and prestige. But what determines who succeeds or fails in this pressure-cooker environment? Through extensive interviews and fieldwork, sociologist Ellen Meiser discovers how status in the kitchen is tied to knowledge, interpersonal skills, and emotional labor.
