Communicating Values to Cultivate Sustainable Occupational Identity: How Restaurant Workers Resist Service Work Stigma
| Autor: | Shawna Malvini Redden, Kyle A. Hanners |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
emotion management
media_common.quotation_subject Geography Planning and Development Stigma (botany) TJ807-830 050801 communication & media studies Management Monitoring Policy and Law TD194-195 Renewable energy sources Stigma management 0508 media and communications 0502 economics and business GE1-350 discursive analysis media_common Service (business) Teamwork Environmental effects of industries and plants dirty work Renewable Energy Sustainability and the Environment business.industry 05 social sciences occupational identity Public relations Environmental sciences stigma management restaurant industry Workforce Harassment organizational communication service work Organizational communication business 050203 business & management Qualitative research |
| Zdroj: | Sustainability Volume 13 Issue 15 Sustainability, Vol 13, Iss 8587, p 8587 (2021) |
| ISSN: | 2071-1050 |
| DOI: | 10.3390/su13158587 |
| Popis: | Pre-COVID-19 pandemic, restaurant workers comprised one of the largest workforces in the United States, contributing hundreds of billions of dollars to the national economy. Yet, restaurant workers routinely face customer abuse, meager wages, lack of benefits, sexual harassment, and one of the highest rates of turnover across industries. Given these conditions, this qualitative study investigates how restaurant workers make sense of a contested occupation and manage the stigma associated with their occupation. Specifically, this study examines how food and beverage service workers identify with and navigate a demanding industry while managing the sociocultural assumptions of service work. Using a multi-level discourse analytic framework, we analyze how service workers craft and enact occupational identities. Through an analysis of in-depth interviews with 19 restaurant employees, we demonstrate how people foreground the positive attributes of restaurant work while resisting social Discourses that position the work as dirty, demeaning, emotional, and meaningless. We analyze how workers frame the values of working in restaurants and the communicative strategies they use to navigate stigmatized social interactions, including emphasizing flexibility, empathy, emotion management, and teamwork. Theoretical and practical implications offer suggestions to improve workforce sustainability and working conditions for employees. |
| Databáze: | OpenAIRE |
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