Communicating Values to Cultivate Sustainable Occupational Identity: How Restaurant Workers Resist Service Work Stigma

Sustainability

Shawna Malvini Redden¹  Kyle A. Hanners² 

[1] Department of Communication Studies, California State University Sacramento, Sacramento, CA 95819, USA;Hugh Downs School of Human Communication, Arizona State University, Tempe, AZ 85281, USA;

关键词: occupational identity;    organizational communication;    emotion management;    dirty work;    stigma management;    restaurant industry;   

DOI  :  10.3390/su13158587

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown