31
1 “Jim Crow Laws,” Martin Luther King Jr National Historic Site, Georgia, National
Park Service. [http://www.nps.gov/malu/learn/education/jim_crow_laws.htm]
2 Restaurant Opportunities Centers United, The Great Service Divide: Occupation-
al Segregation & Inequality in the US Restaurant Industry (New York, NY: ROC
United, 2014).
3 Restaurant Opportunities Centers United, Behind the Kitchen Door: The Hidden
Reality of Philadelphia’s Thriving Restaurant Industry, 43 (New York, NY: ROC
United, 2012).
4 Restaurant Opportunities Centers United, Behind the Kitchen Door: The Hidden
Costs of Taking the Low Road in Chicagoland’s Thriving Restaurant Industry, 39
(New York, NY: ROC United, 2010).
5 Bureau of Labor Statistics, U.S. Department of Labor, Employment, Hours, and
Earnings from Current Employment Statistics, August 2015. [www.bls.gov/ces/]
6 Bureau of Labor Statistics, U.S. Department of Labor, “Employment and wages for
the highest and lowest paying occupations”, Occupational Employment Statistics,
May 2014. [http://www.bls.gov/oes/2014/may/high_low_paying.htm]
7 Heidi Shierholz, Low Wages and Few Benefits Mean Many Restaurant Workers Can’t
Make Ends Meet (Washington DC: Economic Policy Institute, 2014).
8 Restaurant Opportunities Centers United, Behind the Kitchen Door: A Multi-Site
Study of the Restaurant Industry (New York, NY: ROC United, 2011).
9 Ibid.
10 Restaurant Opportunities Centers United, The Great Service Divide: Occupational
Segregation & Inequality in the US Restaurant Industry, 2 (New York, NY: ROC
United, 2014).
11 John M. Nunley, Adam Pugh, Nicholas Romero, and R. Alan Seals, “Racial
Discrimination in the Labor Market for Recent College Graduates: Evidence from
a Field Experiment.” The B.E. Journal of Economic Analysis & Policy, 15 (3)
(2015).
12 Restaurant Opportunities Centers United, The Great Service Divide: Occupational
Segregation & Inequality in the US Restaurant Industry, 12 (New York, NY: ROC
United, 2014).
13 Restaurant Opportunities Centers United, Behind the Kitchen Door: A Multi-Site
Study of the Restaurant Industry (New York, NY: ROC United, 2011).
14 Restaurant Opportunities Centers United, The Great Service Divide: Occupational
Segregation & Inequality in the US Restaurant Industry, 13 (New York, NY: ROC
United, 2014).
15 Cheryl Staats, Kelly Capatosto, Robin A. Wright, and Danya Contractor, Implicit
Bias Review 2015 (Columbus, OH: Kirwan Institute, Ohio State University, 2015).
16 Jessica Kang, Let’s talk about race: How racially explicit messaging can advance
equity (New York, NY: Center for Social Inclusion, 2015).
17 Bureau of Labor Statistics, U.S. Department of Labor, Employment, Hours, and
Earnings from Current Employment Statistics, August, 2015 [www.bls.gov/ces/]
18 Bureau of Labor Statistics, U.S. Department of Labor, “Employment and wages for
the highest and lowest paying occupations” Occupational Employment Statistics
(OES), 2014. [http://www.bls.gov/oes/2014/may/high_low_paying.htm]
19 Heidi Shierholz, Low Wages and Few Benefits Mean Many Restaurant Workers
Can’t Make Ends Meet (Washington DC: Economic Policy Institute, 2014).
20 Restaurant Opportunities Centers United, The Great Service Divide: Occupational
Segregation & Inequality in the US Restaurant Industry, 2 (New York, NY: ROC
United, 2014).
21 Ibid, 13.
22 U.S. Census Bureau, County Business Patterns (CBP), 2013 [http://www.census.
gov/econ/cbp/]. NAICS 722 Food Services and Drinking Places, 1,229,161 paid
employees in California in 2013.
23 U.S Census Bureau, American Community Survey (2013). Calculations by ROC
United based on Ruggles et al., Integrated Public Use Microdata Series: Version
5.0 [Machine-readable database] (Minneapolis: Minnesota Population Center,
2010).
24 The CEPR provides consistent, user-friendly versions of the CPS (and other data
courses) as a service to interested policy researchers and academics, and we are
grateful for this service. [http://ceprdata.org/]
25 US Department of Labor, Wage and Hour Division (WHD), “Minimum Wages for
Tipped Employees,” January 2013. [http://www.dol.gov/whd/state/tipped2013.htm]
26 Restaurant Opportunities Centers United, The Great Service Divide: Occupational
Segregation & Inequality in the US Restaurant Industry, 12 (New York, NY: ROC
United, 2014).
27 Note that the sample sizes are too small for the African American population for
the findings to be statistically meaningful. Because of this, we used the American
Community Survey to examine representation by race in limited service occupa-
tions (see footnote 7, supra).
28 Restaurant Opportunities Centers United, The Great Service Divide: Occupational
Segregation & Inequality in the US Restaurant Industry, 23 (New York, NY: ROC
United, 2014).
29 Restaurant Opportunities Centers United, Behind the Kitchen Door: Inequality
and Opportunity in Los Angeles, the Nation’s Largest Restaurant Industry, 57
(New York, NY: ROC United, 2011).
30 Restaurant Opportunities Centers United, et al., The Third Shift: Child Care
Needs And Access For Working Mothers In Restaurants, 7 (New York, NY: ROC
United, 2013).
31 C. Visher, N. LaVigne, & J. Travis, Returning home: Understanding the challenges
of prisoner reentry (Washington, DC: Urban Institute Justice Policy Center, 2004).
32 Michael B. Katz, Mark J. Stern, and Jamie J. Fader, “The New African American
Inequality.” Journal of American History, 92 (1) (2005): 75.
33 Charles Tilly, Durable Inequality. (Berkeley: University of California Press, 1999)
34 S. Thomas-Breitfeld, L. Burnham, S. Pitts, M. Baynard, A. Austin, #BlackWork-
ersMatter (Discount Foundation & National Funders Group, 2015).
35 V. Lorant, and R. S. Bhopal, “Ethnicity, Socio-Economic Status and Health
Research: Insights from and Implications of Charles Tilly’s Theory of Durable
Inequality.” Journal of Epidemiology & Community Health, 65 (8) (2011):
671–675.
36 D. Tomaskovic-Devey, “The Relational Generation of Workplace Inequalities.”
Social Currents, 1 (1) (2014): 51–73.
37 J. Aronson and M. Inzlicht, “The ups and downs of attributional ambiguity:
Stereotype vulnerability and the academic self-knowledge of African American
students”. Psychological Science, 15 (2004): 829-836.
38 S.J. Spencer, C.M. Steele, & D.M. Quinn, “Stereotype threat and women’s math
performance”. Journal of Experimental Social Psychology, 35 (1999): 4-28.
39 Cheryl Staats, Kelly Capatosto, Robin A. Wright, and Danya Contractor, Implic-
it Bias Review 2015 (Columbus, OH: Kirwan Institute, Ohio State University,
2015).
40 See Great Service Divide, and Behind the Kitchen Door city reports, for example.
[http://rocunited.org/research-resources/our-reports/]
41 Michael Lynn, Michael Sturman, Christie Ganley, Elizabeth Adams, Mathew
Douglas, and Jessica McNeal, “Consumer Racial Discrimination in Tipping: A
Replication and Extension.” Journal of Applied Social Psychology, 38(4), (2008):
1045-1060.
42 Michael Lynn and Michael Sturman, “Is the Customer Always Right? The Potential
for Racial Bias in Customer Evaluations of Employee Performance.” Journal of
Applied Social Psychology, 41(9) (2011): 2312-2324.
43 Lu-in Wang, “At the Tipping Point: Race and Gender Discrimination in a Common
Economic Transaction.” SSRN Electronic Journal (2013).
44 Michael Lynn, “Determinants and Consequences of Female Attractiveness and
Sexiness: Realistic Tests with Restaurant Waitresses.” Archives of Sexual Behavior
38 (5) (2009): 737–45.
45 Restaurant Opportunities Centers United & Forward Together, The Glass Floor:
Sexual Harassment in the Restaurant Industry (New York, NY: ROC United,
2014).
46 Chia-Jeng Lu and Brian H. Kleiner, “Discrimination and Harassment in the
Restaurant Industry.” International Journal of Sociology and Social Policy, 21
(2001): 192–205.
47 C. Mallinson, “‘Blacks and Bubbas’: Stereotypes, Ideology, and Categorization
Processes in Restaurant Servers’ Discourse.” Discourse & Society, 16 (6) (2005):
787–807.
48 Jessica Kang, Let’s talk about race: How racially explicit messaging can advance
equity (New York: Center for Social Inclusion, 2015).
Notes