Relevant bibliographies by topics / Waiters and waitresses

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Waiters and waitresses'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 July 2024

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Journal articles on the topic "Waiters and waitresses"

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Andriani, Dewi, Riska Veronika, and Nila Sartika Achmadi. "The Implementation of Waiters And Waitresses’ Upselling Techniques At Ticket’s Cafe of Horison Ultima Makassar Hotel." PUSAKA (Journal of Tourism, Hospitality, Travel and Business Event) 2, no. 1 (January 31, 2020): 59–65. http://dx.doi.org/10.33649/pusaka.v2i1.41.

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This study aims to analyze the use of upselling techniques among waiters and waitresses at the Ticket’s Café in Hotel Horison Ultima Makassar. This analysis includes the answer to whether or not they use upselling techniques, how they use it, and what the result is. The data in this research are collected during observation and interview. This research studies the waiters and waitresses along with their superiors. The data are then analyzed with descriptive qualitative method which includes data reduction, presentation and conclusion drawing. The result of this research is that the waiter and waitresses have been proven to use some upselling techniques; however the implementation is not as effective as expected because the number of waiters and waitresses is not enough to deliver the best impacts of the techniques and not all of them use the right upselling techniques.
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Nugraha, Rama Urif Sukma, I. Putu Ngurah Wage Myartawan, and Dewa Ayu Eka Agustini. "MULTIMODAL COMMUNICATION ANALYSIS: THE HIGHER-LEVEL ACTIONS OF WAITERS AND WAITRESSES AT THREE RESTAURANTS IN TABANAN." International Journal of Language and Literature 4, no. 4 (February 12, 2021): 168. http://dx.doi.org/10.23887/ijll.v4i4.32097.

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This study aimed to analyze the multimodal communication of waiters and waitresses at three restaurants in Tabanan, Bali Province, in applying higher-level actions in serving foreign guests and investigating the functions of the higher-level actions of waiters and waitresses in serving the foreign guests. This study used theories proposed by Fishman (1972) cited in Suandi & Indriani (2016) on functions of using verbal and nonverbal communication, Krees and Van Leewuen 2006) on multimodal communication, and Norris (2004) on higher-level actions. The subjects of this study were four waiters and two waitresses who were working at three different restaurants in Tabanan regency. The results of this study showed that in each conversation, there were many sequences of higher-level actions used by waiters or waitresses to serve the foreign guests. The waiters and waitresses used a sequence of modes alternately or simultaneously in their higher-level actions, depending on the situation. The functions of waiters or waitresses’ higher-level actions in serving foreign guests made their messages clearer to foreign guests, and this made the waiters or waitresses’ messages more believable to the foreign guests.
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Kwon, Yoon-Hee, and Alan Farber. "Attitudes toward Appropriate Clothing in Perception of Occupational Attributes." Perceptual and Motor Skills 74, no. 1 (February 1992): 163–68. http://dx.doi.org/10.2466/pms.1992.74.1.163.

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The objectives of the study were to (a) investigate college students' perceived importance of occupational attributes related to the work of salespersons, clerks, and waiters/waitresses, jobs which students themselves often hold, and (b) explore the perceived role of appropriate dress in enhancement of the perception of occupational attributes associated with these occupations. Statistical analyses of the data from 134 men and 202 women supported the notion that the importance students placed on perceived occupational attributes increased as perceived job status increased; expectations for salesperson were higher than those for clerk or waiter/waitress. The results also support the notion that appropriate dress often enhances perception of occupational attributes and especially reflects the workers' perceived professionalism, intelligence, and competence.
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Yusup, I. Wayan Edi, I. Gst Made Suka Arnawa, and Ni Putu Isha Aprinica. "Pengaruh standar operasional prosedur terhadap kinerja pramusaji di puri santrian resort and spa." Jurnal Ilmiah Pariwisata dan Bisnis 2, no. 1 (January 30, 2023): 210–23. http://dx.doi.org/10.22334/paris.v2i1.293.

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Meningkatnya pendirian Hotel dan restoran di berbagai tempat merupakan hasil dari permintaan pasar yang memang meningkat juga. Oleh karena itu, untuk tetap dapat bersaing dengan restoran-restoran lainnya, setiap restoran harus dapat meningkatkan kinerja waiter/pramusaji mereka untuk dapat menciptakan kepuasan pelanggan yang dapat berpengaruh terhadap loyalitas pelanggan. Tujuan penelitian ini adalah untuk mengetahui tingkat pengaruh standar operasional prosedur terhadap kinerja waiter/pramusaji di beach club restaurant puri santrian resort and spa. Penelitian ini dilaksanakan pada Mei 2020. Penentuan sampel pada penelitian ini adalah secara disproportionate stratified random sampling dengan jumlah data di olah dengan menggunakan analisis deskriptif dan analisis regresi linear sederhana. Metode yang digunakan dalam penelitian ini adalah deskriptif dan kuantitatif, yang menggambarkan bahwa standar operasional prosedur mempengaruhi kinerja waiter/pramusaji. Hasil penelitian ini menunjukan pengaruh implementasi standar operasional prosedur terhadap kinerja waiter/pramusaji yang dibagi dengan tiga dimensi yaitu efesien, efektif dan konsisten. Ini berarti bahwa terdapat hubungan positif yang kuat antara standar operasional prosedur (X) dengan kinerja waiter/pramusaji (Y). Nilai koefisien determinasi penelitian ini yaitu sebesar 84,0% yang berarti variasi standar operasional prosedur terhadap kinerja waiter/pramusaji sebesar 84,0% sedangkan sisanya 16,0% ditentukan oleh variabel lain diluar standar operasional prosedur yang tidak dibahas di dalam penelitian ini. The increase in the establishment of hotels and restaurants in various places is the result of market demand is indeed increasing as well. Therefore, in order to remain competitive with other restaurants, every restaurant should be able to improve the performance of their waiter/waitress to be able to create customer satisfaction which can affect customer loyalty. The purpose of this study was to determine the level of influence of standard operating procedures on the performance of the waiter/waitress at the beach club restaurant puri santrian resort and spa. This research was carried out in May 2020. The determination of the sample in this study was disproportionately stratified random sampling with the amount of data processed using descriptive analysis and linear regression analysis simple. The method used in this research is descriptive and quantitative, which illustrates that standard operating procedures affect the performance of waiters/waitresses. Results This study shows the effect of implementing standard operating procedures on performance waiter/waitress divided by three dimensions, namely efficient, effective and consistent. This means that there is a strong positive relationship between standard operating procedures (X) and performance waiter/waitress (Y). The value of the coefficient of determination in this study is 84.0%, which means the variation standard operating procedures on the performance of waiters/waitresses by 84.0% while the remaining 16.0% determined by other variables outside of standard operating procedures that are not discussed in the study this.
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Pastini, Ni Wayan. "Kesantunan dalam Berbahasa Inggris Pramusaji: Kasus pada Beberapa Café di Pantai Jimbaran, Bali." Jurnal Bisnis Hospitaliti 10, no. 1 (June 25, 2021): 28–38. http://dx.doi.org/10.52352/jbh.v10i1.455.

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The aim of this research is to find out the understanding and ability of the waiters or waitresses to communicate in good English, especially apologizing, offering help, offering foods and drinks and the use of greetings in good English, so as to provide better service to tourists who come to enjoy foods and beverages in cafes of Jimbaran Beach. The data of this study were the expressions used by the waiters or waitresses of some cafes in Jimbaran Beach, chosen by accidentally. The language expressions used by the waiters or waitresses were recorded, transcripted and analysed. The results showed that some waiters or waitresses used expressions incorrectly and culturally inappropriate. It indicated that their ability in communicating in English in terms of accuracy and fluency needed to be improved. In addition, they had lack of understanding of cultural differences.
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Davis, Stephen F., Brian Schrader, Teri R. Richardson, Jason P. Kring, and Jamie C. Kieffer. "Restaurant Servers Influence Tipping Behavior." Psychological Reports 83, no. 1 (August 1998): 223–26. http://dx.doi.org/10.2466/pr0.1998.83.1.223.

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12 waiters and waitresses from a small Midwestern town and 16 waiters and waitresses from a large urban area participated in an experiment to assess whether larger tips were given when they stood erect or squatted when taking orders. Using an A-B-A-B research design, waiters and waitresses alternately stood and squatted for a 4-wk. period while taking orders at lunch and dinner. The research was conducted in moderately priced, family-style restaurants. Analysis indicated that significantly higher tips were given (a) at dinner than lunch, (b) in the urban area, (c) to female servers, and (d) when the server squatted.
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Safitri, Isnaini Nur, Alvin Nouval, Eka Listianing Rahayu, Pritantina Yuni Lestari, Prima Beauty Kartikasari, and Tri Astuti Handayani. "Peningkatan Kemampuan Bahasa Inggris Bidang Hospitality Untuk Waiter dan Waitress di The Shalimar Boutique Hotel Malang." Jurnal Pengabdian Kepada Masyarakat 9, no. 2 (December 30, 2022): 218–25. http://dx.doi.org/10.33795/jabdimas.v9i2.204.

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This community service is intended to accommodate the needs of the hotel in improving English language skills in the hospitality sector for its employees, especially for waiters and waitresses, through English language training. The participants of this training were waiters and waitresses from The Shalimar Boutique Hotel, Malang. This activity is expected to be able to improve the quality of human resources at the Shalimar Hotel by enhancing the English skills of the waiters and waitresses, which will then be implemented to provide services and assist restaurant visitors and hotel guests from outside Indonesia. This activity was carried out in five stages, namely planning (to determine the number of participants who were involved and the materials needed in training), coordination with the hotel (to ensure that the plans made are in accordance with their needs), preparation of teaching materials/materials, implementation of training, and evaluation (providing questionnaires to training participants regarding the implementation and training materials).
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Fricker, Lloyd. "If Scientists Worked as Waiters and Waitresses." Annals of Improbable Research 7, no. 4 (July 1, 2001): 9. http://dx.doi.org/10.3142/107951401782383795.

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Kemala, Zia, Khoirul Fajri, and Sophia Nurhalida Maulani. "Communication in the Hospitality Industry: Azzuma Korean Restaurant in Malaysia." Tourism and Sustainable Development Review 1, no. 1 (March 31, 2020): 49–56. http://dx.doi.org/10.31098/tsdr.v1i1.11.

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The restaurant is one of the important facilities in the hospitality industry. It supports the guest's comfort when staying at a hotel. The restaurant serves to provide food and drinks for guests who stay and visit the hotel. The waiter served this service. The role of the waiter is one of an influential factor in bridging between guests and food providers. Therefore, waiters are required to be good in communication, whether in national or international languages. Language skills are important to support the work of waiters or waitresses because language is the ability possessed by humans to communicate with other humans. Hence, the research was conducted to found out the obstacles faced by waiters when served Korean guests and how to overcome the obstacles of waiters when served Korean guests. This research was conducted for five months at Azzuma Restaurant in Nilai Springs Resort Hotel, Negeri Sembilan Malaysia. This research applied a qualitative research design. The data collection was collected through observation, interviews, and literature study. Based on the research, there were two findings related to communication skills in the hospitality industry. First, the waiters faced several obstacles when served Korean guests at Azuma Fusion restaurant. Therefore the information can not be transferred well from the customer to the waiter. Second, it was found that there are several ways to overcome the obstacles when served Korean guests at Azuma Fusion restaurant.
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Heryana, I. Putu Agus, Ni Putu Isha Aprinica, and Miko Andi Wardana. "Pengaruh kualitas pelayanan dan produk terhadap kepuasan konsumen di the rice table indonesian restaurant desamuda villas seminyak bali." Jurnal Ilmiah Pariwisata dan Bisnis 2, no. 1 (January 30, 2023): 176–201. http://dx.doi.org/10.22334/paris.v2i1.290.

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Kepuasan konsumen menjadi hal penting terhadap kinerja hotel. Untuk itu dalam memperoleh kepuasan konsumen dapat dilihat dari jumlah penjualan produk dan kualitas dari suatu produk, serta tingkat kepuasan konsumen terhadap pelayanan. Kepuasan konsumen dipengaruhi oleh kualitas pelayanan dan kualitas produk yang dilakukan oleh karyawan baik waiter dan waitress dalam memberikan pelayanan kepada konsumen. Penelitian ini dilakukan di The Rice Table Indonesian Restaurant Desamuda Villas Seminyak Bali. Teknik yang digunakan dalam pengambilan sampel adalah proportionate stratified random sampling. Sampel yang digunakan adalah konsumen The Rice Table Indonesian Restaurant dengan jumlah sebenyak 50 responden. Metode penelitian yang digunakan adalah kuantitatif dengan IBM SPSS Statistics 24. Hasil dari penelitian ini menunjukkan bahwa: 1) Pengaruh kualitas pelayanan berpengaruh positif dan signifikan terhadap kepuasan konsumen. 2) Pengaruh kualitas produk berpengaruh positif dan signifikan terhadap kepuasan konsumen. Manfaat dari penelitian ini adalah untuk mengetahui kualitas pelayanan dan kualitas produk yang diberikan waiter atau waitress terhadap kepuasan konsumen. Consumer satisfaction is important to hotel performance. For this reason, in obtaining consumer satisfaction, it can be seen from the number of product sales and the quality of a product, as well as the level of customer satisfaction with services. Consumer satisfaction is influenced by the quality of service and product quality carried out by employees both waiters and waitresses in providing services to consumers. This research was conducted at The Rice Table Indonesian Restaurant Desamuda Villas Seminyak Bali. The technique used in sampling is proportionate stratified random sampling. The sample used is the consumer of The Rice Table Indonesian Restaurant with a total of 50 respondents. The research method used is quantitative with IBM SPSS Statistics 24. The results of this study indicate that: 1) The effect of service quality has a positive and significant effect on customer satisfaction. 2) The effect of product quality has a positive and significant effect on consumer satisfaction. The benefit of this study is to determine the quality of service and product quality provided by the waiter or waitress on customer satisfaction.
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Dissertations / Theses on the topic "Waiters and waitresses"

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King, Lindsey M. Kalleberg Arne L. "Are front-line service occupations transitional or dead-end? the case of waiters and waitresses /." Chapel Hill, N.C. : University of North Carolina at Chapel Hill, 2007. http://dc.lib.unc.edu/u?/etd,878.

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Thesis (M.A.)--University of North Carolina at Chapel Hill, 2007.
Title from electronic title page (viewed Dec. 18, 2007). "... in partial fulfillment of the requirements for the degree of Master of Arts in the Department of Sociology." Discipline: Sociology; Department/School: Sociology.
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Lerum, Kari A. "Doing the dirty work : emotion work, professionalism, and sexuality in a customer service economy /." Thesis, Connect to this title online; UW restricted, 2000. http://hdl.handle.net/1773/8904.

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MacAodha, Patricia Louise. "Waitperson/customer interaction as an example of community." PDXScholar, 1991. https://pdxscholar.library.pdx.edu/open_access_etds/4330.

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This thesis draws from research done in a particular urban setting, and illustrates the foundations of a type of social structure called "respite community". "Respite community" is a specifically urban phenomenon which can be defined as temporal, ad hoc, face to face, an aggregate of people who seek temporary relief from social stresses and support through socialized interaction.
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Rusche, Sarah E. "Unpredictable Bar and Grille: It’s Got Nothing to Do With Food An Exploratory Study of the Subculture of Restaurant Workers." Ohio University / OhioLINK, 2003. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1059514132.

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Hobbs, Jessica. ""Among Waitresses": Stories and Essays." Thesis, University of North Texas, 2010. https://digital.library.unt.edu/ark:/67531/metadc28429/.

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The following collection represents the critical and creative work produced during my doctoral program in English. The dissertation consists of Part I, a critical preface, and Part II, a collection of seven short stories and two nonfiction essays. Part I, which contains the critical preface entitled "What to Say and How to Say It," examines the role of voice in discussions of contemporary literature. The critical preface presents a definition of voice and identifies examples of voice-driven writing in contemporary literature, particularly from the work of Mary Robison, Dorothy Allison, and Kathy Acker. In addition, the critical preface also discusses how the use of flavor, tone, and content contribute to voice, both in work of famous authors and in my own writing. In Part II of my dissertation, I present the creative portion of my work. Part II contains seven works of short fiction, titled "Among Waitresses," "The Lion Tamer," "Restoration Services," "Hospitality," "Blood Relation," "Managerial Timber," and "Velma A Cappella." Each work develops a voice-driven narrative through the use of flavor, tone, and content. Also, two nonfiction essays, titled "Fentanyl and Happy Meals" and "Tracks," close out the collection. "Fentanyl and Happy Meals" describes the impact of methamphetamine addiction on family relationships, while "Tracks" focuses on the degradation of the natural world by human waste and other forms of pollution. In total, this collection demonstrates my approach to both scholarly and creative writing, and I am grateful for the University of North Texas for the opportunity to develop academically and achieve my goals.
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Chalmers, Rodney Eric. "The effects of verbal recognition on work performance and intrinsic motivation: Using behavior modification techniques." CSUSB ScholarWorks, 2005. https://scholarworks.lib.csusb.edu/etd-project/2751.

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The effect of both public and private verbal recognition on intrinsic motivation and sales performance in fourteen restaurant waitstaff was evaluated using organizational behavior modification techniques. The hypothesis that public recognition would be more effective than private recognition in increasing intrinsic motivation and sales was not supported.
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Anh, Tran Phuong, and 陳芳英. "Factors Affecting Job Satisfaction of Waiters and Waitresses in Hotels within Ha Long City." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/7m85bg.

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碩士
美和科技大學
企業管理系經營管理碩士班
107
Hotel industry is currently among the most dynamic and developing sectors in Vietnam. Under the fierce and intense competition among domestic and international hotels, every hotel tries to focus on its services and human resources in order to respond efficiently to customer. Therefore, this thesis aims to gain a better understanding about the factors affecting job’s satisfaction of waiters and waitresses whom are serving directly customers in Three Star to Five Star Hotel within Ha Long city with the intention to improve the hotels’ competitive advantage. This research uses quantitative approach to analyze data. A sample of 354 waiters and waitresses, including 62.14% of the sample are waiter, was analyzed. Most of them are under 40 years old (85.02%) in which 52.54% for 20-29 years old and 32.48% for 30-39 years old. 39.26% of them working form 2-5 years already. Based on the results of this research, there are seven factors affect the job’s satisfaction of waiters and waitresses in Three Star to Five Star Hotel within Ha Long city: Income, Training & Promotion, Superiors, Colleagues, Job Characteristics, Working Conditions, Company Welfare. From the study, the researcher uses this model to give some implications to improve staff’s satisfaction in Three Star to Five Star Hotel within Ha Long city. All the factors have positive effect on job satisfaction of waiters and waitresses in three-star to five-star hotels within Ha Long city, two factors (I – Income and S – Superiors) has a high beta coefficient, provides job satisfaction of waiters and waitresses in three-star to five-star hotels within Ha Long city and this is higher than the competitive element of many competitors. This research analyzed the job’s satisfaction of waiters and waitresses in Three Star to Five Star Hotel within Ha Long city only, therefore the result was limited in small group and covered only a specific number of respondents.
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YUN, YUN CHIN, and 余芷勻. "The decision-making process of women's career choiceas a MTV waitress and sex service provider." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/57699046836038323078.

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Chen, Yen-Cheng, and 陳彥呈. "A Study on Waitress Appearance Style and Consumer’s Behavior of Chinese Restaurant in International Tourist Hotels." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/87787531025151922857.

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博士
輔仁大學
商學研究所博士班
101
The recent hospitality industry development has emphasized on service providers’ appearances and manners to improve service quality and to provide high quality service experiences. With the growing of customers’ aesthetic sense level, service providers have to do basic intimate services, but also to provide sensational high-quality aesthetic experiences to customers. Therefore, this study investigated the influences of service providers’ styling, including cosmetics, hair styles, and attires on customers’ perception on styling, predicted service quality, predicted service value and satisfaction, based on the Stimulus-Organism-Response (S-O-R) theory. This research adopted both qualitative and quantitative approaches in two stages. First, we applied Delphi method to collaborate the knowledge of several experts in related fields, and designed the basic styles of service provides, which are the stimulus in our survey. Next, we surveyed 345 customers of Chinese restaurants of international tourist hotels in Taipei. We collected and analyzed the data with statistic package software SPSS 20.0. The results showed significant influences of service providers’ styling on customers’ perception, predicted service quality, predicted service value and satisfaction. These results highlighted the importance of a successful service providers styling design. This study contributed considerably on the concept of service providers’ styling in international tourist hotels. The results and suggestions are valuable for both industrial and academic applications, at the same time, elevate the competence of domestic business development in Taiwan.
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Books on the topic "Waiters and waitresses"

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Dahmer, Sondra J. The waiter and waitress training manual. 4th ed. New York: Van Nostrand Reinhold, 1996.

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Dahmer, Sondra J. The waiter and waitress training manual. 3rd ed. New York, N.Y: Van Nostrand Reinhold, 1988.

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DeVoss, Lishka. How to be a professional waiter (or waitress): Everything you need to know to get the right job, make good money, and stay sane. New York, N.Y: St. Martin's Press, 1985.

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Bill, Still, ed. The little brown book of restaurant success. Washington, D.C: Customer First, 1994.

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Cornell University. School of Hotel Administration. The essentials of good table service. Ithaca, N.Y: Cornell Hotel & Restaurant Administration Quarterly, 1985.

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Mosier, Elizabeth. My life as a girl. New York: Random House, 1999.

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Fiori, Lawrence Di. Barney Bear's Pizza Shop. New York: Golden Book, 1989.

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Martin, William B. The restaurant server's guide to quality customer service. [Los Altos, CA]: Crisp Publications, 1987.

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Girtler, Roland. "Herrschaften wünschen zahlen": Die bunte Welt der Kellnerinnen und Kellner. Wien: Böhlau Verlag, 2008.

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Young, Noel. Waitress: America's unsung heroine. San Bernardino, Calif: Borgo Press, 1989.

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Book chapters on the topic "Waiters and waitresses"

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Essed, Harrah, and Wei Therese. "The Harassed Waitress Problem." In Lecture Notes in Computer Science, 325–39. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-07890-8_28.

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Kolff, Willem J., Belding H. Scribner, Thomas Starzl, and Eli A. Friedman. "The Attacker and the Waitress." In Strength and Compassion in Kidney Failure, 116–22. Dordrecht: Springer Netherlands, 1998. http://dx.doi.org/10.1007/978-94-011-5296-9_21.

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Allen, Paige, and Stacy Wolf. "Women in charge: Female creative teams and Waitress." In Milestones in Musical Theatre, 171–89. London: Routledge, 2023. http://dx.doi.org/10.4324/9781003256458-11.

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Kiess, Alexander, and Alexander Lennart Schmidt. "Hospitality in the Cyborg Age: The Power of Brain-Computer Interfaces in a Field-Experiment." In Information and Communication Technologies in Tourism 2024, 140–45. Cham: Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-58839-6_14.

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AbstractThis paper explores the emerging role of Brain-Computer Interfaces (BCI) in the hospitality industry. BCI technology allows users to control devices with their thoughts, potentially transforming guest experiences. The study investigates how guests perceive BCI-enhanced experiences compared to traditional ones. Drawing from service and human-computer interaction literature, the paper conducts a quasi-field pre-study, where participants interact with a BCI-equipped waitress. Surprisingly, participants perceived the BCI-equipped waitress as superior and warmer, resulting in an improved service experience.The research contributes in two ways: it advances understanding of how people perceive BCI-augmented interactions in hospitality and explores the use of BCIs in addressing service failures, improving efficiency in handling customer complaints. The paper outlines plans for larger-scale field studies and online experiments across different hospitality contexts. This research offers insights into the evolving landscape of human-computer interaction in hospitality, with practical implications for the industry’s future.
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Hay, Peter. "Knock On Hollywood." In Movie Anecdotes, 195–207. Oxford University PressNew York, NY, 1990. http://dx.doi.org/10.1093/oso/9780195045949.003.0017.

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Abstract New in Town When Shelley Winters first came to Hollywood, she had a house up in the hills, but she was so afraid of being alone that she would ask the waiters and waitresses at Googie’s, an all night restaurant, to come up to her house and read scripts with her. They would either read or listen to her read until sunrise. As word of her various eccentricities spread around town, the actress said: ‘Tm outspoken, but not by many.’‘
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Cohen, Sara. "Introduction." In Rock Culture in Liverpool, 1–8. Oxford University PressOxford, 1992. http://dx.doi.org/10.1093/oso/9780198161783.003.0001.

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Abstract Rock bands have been an important part of Liverpool’s culture and identity since the I 95os. It is impossible to determine the exact number of bands on Merseyside, but a survey conducted for the Liverpool Echo early in I980 discovered the existence of more than one thousand. When I first arrived in Liverpool in I 985 full of strategies on how to seek out bands and establish contacts in the music world, I found myself immersed in an overwhelmingly musical environment where many people seemed either to be in a band themselves or to know someone who was in a band, and where many of those not in bands spent much of their time talking of forming or joining one. I learnt about bands from taxi-drivers, hairdressers, waitresses and waiters; and in cafes and bars conversation on bands could be overheard.
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Hernández, Sonia. "“Leave the Unions to the Men”." In For a Just and Better World, 111–30. University of Illinois Press, 2021. http://dx.doi.org/10.5622/illinois/9780252044045.003.0006.

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As labor unionism was on the rise in Tampico and throughout the country, there were women who chose not to join unions or abandoned them altogether. Chapter 5 examines this discrepancy in what became known as the “free waitress movement,” which included over two hundred waitresses who chose to leave their union, claiming that unions were “better off left to the men.” These waitresses organized, but they did so emphasizing mutualism. As the chapter shows, ideas about morality and sexuality coupled with the state’s expansion of a prostitution tolerance zone (a direct consequence of the rise of the oil industry) had a profound effect on the way in which waitresses were perceived and controlled by the local mixed-sex labor union. Ultimately, the free waitress movement was an anarchist expression and sheds light on how state discourse on labor rights, ideas about gender and sexuality, and questions about women’s place on a more global scale could differ sharply from women’s own localized ideas about their place in labor.
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Kellar, Allison. "Waitress." In Consumption and the Literary Cookbook, 148–60. Routledge, 2020. http://dx.doi.org/10.4324/9781003119517-12.

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Laux, Dorianne. "Waitress." In What Things Cost, 208–9. The University Press of Kentucky, 2023. http://dx.doi.org/10.2307/j.ctv34h093w.91.

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Laux, Dorianne. "Waitress." In What Things Cost, 208–9. University Press of Kentucky, 2023. http://dx.doi.org/10.5810/kentucky/9780813182438.003.0089.

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When I was young and had to rise at 5 a.m. I did not look at the lamplight slicing through the blinds and say: Once again I have survived the night. I did not raise my two hands to my face and whisper: This is the miracle of my flesh. I walked...
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Conference papers on the topic "Waiters and waitresses"

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Nurwahyuni, Kiki, Oswaldus Wegu, and Ketut Sudrama. "English Function by Waiters and Waitress at Flames Cafe and Restaurant in Sanur Area." In Proceedings of the First International Seminar Social Science, Humanities and Education, ISSHE 2020, 25 November 2020, Kendari, Southeast Sulawesi, Indonesia. EAI, 2021. http://dx.doi.org/10.4108/eai.25-11-2020.2306654.

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Camci, Efe, and Erdal Kayacan. "Waitress quadcopter explores how to serve drinks by reinforcement learning." In TENCON 2016 - 2016 IEEE Region 10 Conference. IEEE, 2016. http://dx.doi.org/10.1109/tencon.2016.7847952.

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Reports on the topic "Waiters and waitresses"

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Young adult female waitress died from an asthma attack while working in a bar. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, November 2004. http://dx.doi.org/10.26616/nioshsface04mi223.

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