title: High-end food, low-wage labor.
abstract: Some people work in restaurants as a lifestyle choice: they love the fast pace, the quick jokes, the often easy-flowing booze. At the height of a busy shift, if everything's going right, a team of skilled cooks and waiters can enter a kind of adrenaline-fueled flow state that's hypnotic and addictive. Some people choose it because they got burned out as grad students or software engineers or attorneys. Some people work in restaurants to make money until they graduate or get their big break in show business. It can be lucrative, especially for young, good-looking, and agile waiters, working for a great employer in a big city, where customers practically fight for the chance to buy expensive wines and $50 entrées and truffle supplements from the latest hotspot.
authors: Laurie
authors: L
authors: Woolever
mesh_terms: D049673:History, 20th Century; D049674:History, 21st Century; D007182:Income / Q000266:history; D008019:Life Style / Q000208:ethnology / Q000266:history; D009790:Occupations / Q000191:economics / Q000266:history / Q000331:legislation & jurisprudence; D012147:Restaurants / Q000191:economics / Q000266:history; D012923:Social Class / Q000266:history; D012959:Socioeconomic Factors / Q000266:history; D014481:United States / Q000208:ethnology