kalikshama -> RE: -=No tip for waitress, cause she's gay=- (11/19/2013 8:34:40 AM)
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Also, I would like to see some responses on here from other posters who have or presently wait tables about their tipping experiences. The best tips I received was during my brief career as a barmaid in a strip club...which lasted until my girlfriend ratted me out for being under 18. It was quite some time until I was able to earn that much per hour again. I've only worked part time waitressing, and never at high end places. It was never enough to live on. For example, one waitressing gig was while I was collecting unemployment, receiving the GI Bill, and going to school. If you'd like to learn more about how restaurant workers are treated, I highly recommend this book, which was a Unitarian Universalist Common Read, and available in my library system: Behind the Kitchen Door A discussion guide for Behind the Kitchen Door, the 2013-14 Unitarian Universalist Association (UUA) Common Read, is now online (PDF, 20 pages). Download one, two, or three 90-minute workshops to lead a congregational group to respond to the book. In Behind the Kitchen Door (Ithaca, NY: Cornell University Press, 2013), author Saru Jayaraman reveals how restaurant workers live on some of the lowest wages in America and how poor working conditions—discriminatory labor practices, exploitation, and unsanitary kitchens—affect the meals that arrive at our restaurant tables. The author, who launched a national restaurant workers organization after 9/11, tells the stories of ten restaurant workers in cities across the United States as she explores the political, economic, and moral implications of eating out: What’s at stake when we choose a restaurant is not only our own health or “foodie” experience but also the health and well-being of the second largest private sector workforce—10 million people, many immigrants, many people of color, who bring passion, tenacity, and insight into the American dining experience. Behind the Kitchen Door invites Unitarian Universalists to intentionally consider their practices in restaurant dining. It makes visible the lives of people who are subject to discrimination and oppression based on economic status, race, ethnicity, gender, and/or immigration status. Common Read groups are encouraged to let Behind the Kitchen Door inspire follow-up action, such as advocacy for just working conditions for restaurant workers, as part of a commitment to ethical eating. Use the UUA's economic justice resources to learn about minimum wage campaign and actions you and your congregation can take to help Behind the Kitchen Door is available from the UUA Bookstore.
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