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Food service --- Quantity cooking --- Établissements publics --- Restauration collective --- Hôtels --- Servicio de alimentos --- Quantity cookery

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Most of us have sat across the tray from a waitress, but how many of us know what really is going on from her side? Hey, Waitress! aims to tell us. Containing lively, personal portraits of waitresses from many different walks of life, this book is the first of its kind to show the intimate, illuminating, and often shocking behind-the-scenes stories of waitresses' daily shifts and daily lives. Alison Owings traveled the country-from border to border and coast to coast-to hear firsthand what waitresses think about their lives, their work, and their world. Part journalism and part oral history, Hey, Waitress! introduces an eclectic cast of characters: a ninety-five-year-old Baltimore woman who may have been the oldest living waitress, a Staten Island firebrand laboring at a Pizza Hut, a well-to-do runaway housewife, a Native American proud of her financial independence, a college student loving her diner more than her studies, a Cajun grandmother of twenty-two, and many others. The book also offers vivid slices of American history. The stories describe the famous sit-in at the Woolworth's counter in Greensboro, North Carolina, which helped spark the civil rights movement; early struggles for waitress unions; and battles against sexually discriminatory hiring in restaurants. A superb and accessible means of breaking down stereotypes, this book reveals American waitresses in all their complexity and individuality, and will surely change the way we order, tip, and, most of all, behave in restaurants.

Waitresses --- Food service --- Cookery for institutions --- Cooking for institutions --- Institutional cooking --- Mass feeding --- Volume feeding --- Hospitality industry --- Quantity cooking --- Food service employees --- Waiters --- E-books --- academic. --- career. --- civil rights. --- college student. --- daily life. --- day to day. --- discrimination. --- essential workers. --- finance. --- housewife. --- interview. --- native american. --- north carolina. --- pizza hut. --- restaurant industry. --- restaurant workers. --- scholarly. --- service workers. --- staten island. --- stereotypes. --- true story. --- waiter. --- waitress. --- work. --- workplace.

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Food science and technology --- Food service --- Food industry and trade --- Services alimentaires --- Aliments --- Periodicals. --- Périodiques --- Industrie et commerce --- Food industry and trade. --- Food service. --- Traitement --- Agriculture Sciences --- Business, Economy and Management --- Food Science and Technology --- Trade and Commerce --- Cookery for institutions --- Cooking for institutions --- Institutional cooking --- Mass feeding --- Volume feeding --- Food preparation --- Food preparation industry --- Food processing --- Food processing industry --- Food trade --- Hospitality industry --- Quantity cooking --- Agricultural processing industries --- Processed foods --- Foodservice Industry. --- Food --- Food technology --- Processing

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Restaurants --- Food service --- Food industry and trade --- Restaurant management --- Marketing research --- Marketing --- Statistics --- E-books --- Management --- Food --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Cookery for institutions --- Cooking for institutions --- Institutional cooking --- Mass feeding --- Volume feeding --- Hospitality industry --- Quantity cooking --- Cafés --- Dining establishments --- Restaurants, lunch rooms, etc. --- Happy hours --- Processing --- Beverages --- Drinks --- Potable liquids --- Potables --- Liquids

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A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. Over the past six years, the prestigious James Beard Foundation has presented 84 awards for excellence as a chef, but only 19 were given to women. Likewise, Food and Wine magazine has recognized the talent of 110 chefs on its annual "Best New Chef" list since 2000, and to date, only 16 women have been included. How is it that women-the gender most associated with cooking-have lagged behind men in this occupation? Taking the Heat examines how the world of professional chefs is gendered, what conditions have led to this gender segregation, and how women chefs feel about their work in relation to men. Tracing the historical evolution of the profession and analyzing over two thousand examples of chef profiles and restaurant reviews, as well as in-depth interviews with thirty-three women chefs, Deborah A. Harris and Patti Giuffre reveal a great irony between the present realities of the culinary profession and the traditional, cultural associations of cooking and gender. Since occupations filled with women are often culturally and economically devalued, male members exclude women to enhance the job's legitimacy. For women chefs, these professional obstacles and other challenges, such as how to balance work and family, ultimately push some of the women out of the career. Although female chefs may be outsiders in many professional kitchens, the participants in Taking the Heat recount advantages that women chefs offer their workplaces and strengths that Harris and Giuffre argue can help offer women chefs-and women in other male-dominated occupations-opportunities for greater representation within their fields. Click here to access the Taking the Heat teaching guide (http://rutgerspress.rutgers.edu/pages/teaching_guide_for_taking_the_heat.aspx).

Women cooks. --- Food service. --- Women in the hospitality industry. --- Women in the food industry. --- Sex discrimination against women. --- Cookery for institutions --- Cooking for institutions --- Institutional cooking --- Mass feeding --- Volume feeding --- Women chefs --- Discrimination against women --- Subordination of women --- Women, Discrimination against --- Food industry and trade --- Hospitality industry --- Quantity cooking --- Cooks --- Women in the food industry --- Feminism --- Sex discrimination --- Women's rights --- Male domination (Social structure) --- Sex discrimination against women --- Women in the hospitality industry --- Food service --- Women cooks --- E-books