Making It

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.

Industria restaurantelor este unul dintre putinele locuri din America unde muncitorii din medii de clasa inferioara pot ajunge la pozitii de putere si prestigiu. Dar ce determina cine reuseste sau esueaza in acest mediu de oala sub presiune?