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If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: Behind the scenes in a restaurant - A study of 1017 women restaurant employees - -Author: The Consumers' League of New York City - -Release Date: November 30, 2022 [eBook #69451] - -Language: English - -Produced by: ellinora and the Online Distributed Proofreading Team at - https://www.pgdp.net (This file was produced from images - generously made available by The Internet Archive) - -*** START OF THE PROJECT GUTENBERG EBOOK BEHIND THE SCENES IN A -RESTAURANT *** - - - - - - - Behind the Scenes in a - Restaurant - - A Study of 1017 Women Restaurant - Employees - - By - The Consumers’ League of New York City - 1916 - - - - -TABLE OF CONTENTS. - - - PAGE - - 1. FOREWORD 1 - - 2. PLAN OF STUDY 3 - - 3. THE WORKER 6 - - Age 6 - - Nationality 8 - - Family and Home 10 - - 4. HOURS 12 - - Weekly Hours of Labor 12 - - The Day of a Restaurant Worker 15 - - Night Work and One Day’s Rest in Seven 17 - - The Long-day Workers 19 - - 5. WAGES 20 - - Weekly Wages 20 - - The Tipping System 23 - - Irregularity of Employment 25 - - Lack of Opportunity in Restaurant Work 26 - - 6. SUMMARY OF STUDY 27 - - 7. RECOMMENDATIONS FOR LEGISLATIVE AMENDMENT 29 - - 8. APPENDIX I.—A Statement from the Labor Department of the - State of New York Advocating the Limitation of Hours of - Work for Restaurant Employees 31 - - 9. APPENDIX II.—Extracts from a Tentative Report on the Physical - Condition of Women Employees in Restaurants, Based on a - Study Conducted by the Occupational Clinic of the Health - Department of the City of New York 33 - - 10. APPENDIX III.—Restaurant Work from a Worker’s Point of View 35 - - 11. APPENDIX IV.—Schedule Used 37 - - 12. APPENDIX V.—Tables 39 - - 13. APPENDIX VI.—State Laws Regulating Work of Women Employed - in Restaurants 47 - - - - -[Illustration: WANTED—A REST] - - - - -FOREWORD. - - -“I keep hearing about laws for women. Where are they?” This was the -question asked by a woman working twelve hours a day in a restaurant. -What must we tell her? What excuse have we to offer for excluding her -from the protection the law gives to women working in factories and -mercantile establishments? That we have safeguarded women in these fields -of employment from overwork proves that we know the dangers of overwork, -that long hours interpreted in terms of human life mean exhaustion, -disease, immorality, pauperism and a weaker generation to follow our own. -This is an old story, it has been told again and again. Yet with our -over-sensitiveness to an encroachment upon the rights and liberties of -American citizens, we have failed to extend the protection of our laws to -all who need their protection. - -The New York State Labor Law as it stands makes it illegal to employ -women in factories and mercantile establishments more than fifty-four -hours or six days in any one week, or between ten o’clock at night and -six o’clock in the morning. So far, so good. If these laws are enforced, -we may feel fairly confident that women in these branches of industry -at least have some measure of protection. But what of the women not -safeguarded by the law? Who are they, and why should they be neglected? - -Between fifteen and twenty thousand of these women are workers in -restaurants—waitresses, cooks, kitchen girls, pantry hands—upon whose -services all of us depend at one time or another for our comfort and -pleasure. The Consumers’ League of New York City has long felt the need -of including restaurant workers under the provisions of the Labor Law. -The State Department of Labor lays special stress upon this need.[1] -Believing, therefore, both from casual observation and from the statement -of the Labor Department that women in restaurants are not properly -guarded from industrial strain, the League planned to explore the field -further, to discover just what actually are the hours, wages and general -conditions of work in this branch of industry and to learn their effect -upon the life and health of the worker. - -A valuable study of this subject was made in 1910 by the United States -Bureau of Labor Statistics for New York and several of the larger cities -of the country.[2] Though the Consumers’ League has not entered upon -wholly new ground, yet with adequate time for detailed study it has -been possible for it to make a more exhaustive inquiry than any made -heretofore, and to bring to light new phases of the question. The story -of its discoveries is told in the pages that follow, to this end, that -with wider knowledge of facts, public interest may be reawakened and -stimulated to demand adequate legal protection for women employed in -restaurants. - - - - -PLAN OF STUDY. - - -Believing that one of the most satisfactory sources of information in -regard to labor conditions is the word of the workers themselves, the -Consumers’ League decided to base its study mainly upon interviews with -restaurant employees. One thousand and seventeen (1,017) women were -interviewed in New York City and in six of the larger cities of the -State. They were seen in their homes, at their places of employment and -through employment agencies. - -In New York City all the interviews were held at the Occupational Clinic -of the Board of Health, where, through the courtesy of Dr. Harris, Chief -of the Bureau of Industrial Hygiene, a room was set aside for the use -of the League investigator. In response to a requirement of the Health -Department, all food-handlers in the city come to the Clinic for a -physical examination and certificate testifying that they are free from -communicable disease. The investigator could in this way meet the women -on neutral ground when there was no temptation to conceal or distort -facts, and talk confidentially with them. The interviews taken at the -Clinic in five months would have required at least a year to get in any -other way. - -The New York State Consumers’ League and the branch leagues in Buffalo, -Syracuse and Mr. Vernon co-operated in interviewing women in localities -outside of New York City, and the same undesirable conditions were found -to prevail throughout the State. - -Supplementary information was also obtained from all other available -sources, such as employers, employment agencies, girls’ clubs and -published reports. The workers came from every kind of restaurant, -including hotels, tea-rooms, buffet and dairy lunches, cafeterias and -clubs. In this way it was possible to get in touch with a thoroughly -representative group of workers, including the best paid as well as the -most underpaid. - -In undertaking the investigation, the League sought to answer three -questions: first, what are the actual conditions of labor prevailing in -the restaurants of New York State; second, are these conditions such that -the worker may lead a wholesome, normal life; and third, how do these -conditions react through the individual worker upon society as a whole. - - The Consumers’ League acknowledges its deep indebtedness to Dr. - Harris for the helpful interest that he has taken in its work, - and for his courtesy in allowing the League investigator to - take interviews at the Occupational Clinic. - -[Illustration: The Normal Working Day—Eight Hours. - -A Common Occurrence—Fifteen Hours.] - -There is no class of employees who serve the public so directly as do -restaurant workers. Also, it is obviously of vital interest to the public -that those who serve them in this way be strong and healthy since they -are in a position peculiarly adapted to spread disease. The study just -terminated has brought to light certain facts which point to a grave -danger to the individual worker, to those whom she serves and to the -community. Hard work kept up for incredibly long hours, low pay, health -impaired and resistance to disease lowered through fatigue—these are some -of the facts which make action on our part necessary, that restaurant -work may be a safe and wholesome occupation. - - - - -THE WORKER. - - -AGE. - -An outstanding feature of restaurant work is the presence in this -occupation of a very large proportion of girls and young women. -One-fourth of all the workers are under 21, and two-thirds under 30 years -of age. (See Diagram 1). There are several reasons to account for this -fact. - -A certain amount of excitement attaches to the work of a restaurant -waitress which appeals to young girls. She sees and talks to a great -many people; she likes the noise and bustle and cheerful atmosphere of -the dining room. Also, the employer prefers young and pretty girls as -waitresses, especially where the customers are mostly men. They help to -make his place attractive and popular. One waitress remarked, “When the -girls get to looking bad, they are laid off and someone else is put in -their place.” - -As might be expected, restaurant cooks are a somewhat older set of women -than the waitresses, not quite one-half being under 30 years. Their work -requires experience and the ability to think and plan. Considering the -nature and demands of the work, it is startling to find that twenty per -cent. of their number are girls not yet 21 years old. - -Over seventy-five per cent. of the kitchen girls and other helpers[3] are -under 30, and nearly half under 21. This is the youngest group. Their -work needs no skill or previous training, the chief requirement being -physical strength. - -The youth of these restaurant workers gives rise to two distinct dangers, -a physical danger and a moral one. Restaurant work necessarily involves -many hours of standing and walking, lifting and carrying heavy weights. -This is an unavoidable feature, but it is of the utmost importance that -it be not ignored. Medical authorities have pointed out the serious -results that follow the strain of continued standing and over-work -of young girls. Dr. Harris states that in occupations which require -such lifting and carrying and such long hours of standing “there is a -definite hazard to the child-bearing capacity of women. This is of vital -consequence to society as a whole.” - -[Illustration: - - +--------------------------------------+ - | | - | All workers UUUUUUXXXXXXXXXXOOOOOOOO | - | Waitresses UUUUXXXXXXXXXXXXOOOOOOOO | - | Cooks UUUUUXXXXXXXOOOOOOOOOOOO | - | Helpers UUUUUUUUUUUXXXXXXXOOOOOO | - | | - +--------------------------------------+ - - _KEY_ - U under 21 yrs. - X 21 and under 30 yrs. - O 30 yrs. and over - -DIAGRAM 1.—Ages of Women Employed in Restaurants by Occupation.] - -The moral danger of the work is largely confined to waitresses. Because -of their position, they are peculiarly exposed to the attentions of men -customers. For this very reason, the Baltimore Vice Commission recommends -that only older and more experienced women be employed in this capacity, -while in Norway the law sets a minimum age limit for waitresses in public -places. - -If the restaurant worker is to resist the strain of the work and the -temptations to which she is exposed, hours and conditions must be so -adjusted as to prevent all overtaxing of her strength and elasticity. - -[Illustration: - - +-----------------------------------------------------------------+ - | | - | American |XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX 33% | - | Austro-Hungarian |XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX 39% | - | English & Canadian |XXX 3% | - | German |XXXXXXXX 8% | - | Irish |XXXXXXX 7% | - | Polish |XX 2% | - | Russian |XXXX 4% | - | Other |XXXX 4% | - | | - +-----------------------------------------------------------------+ - -DIAGRAM 2.—Nationality of Women Restaurant Workers.] - - -NATIONALITY. - -The majority of restaurant workers are foreigners. Less than one-third -are American-born, and of these a great many have foreign-born parents -and live among members of their own race, so that they can hardly -be classed as Americans. The largest single group is made up of -Austro-Hungarians. (See Diagram 2). The demand for cheap, unskilled labor -in this occupation calls for the kind of service which these girls and -others of the European peasant class can give. The outdoor life in the -fields of their native land fits them for the hard labor required in a -restaurant kitchen. They do not remain fit long, however. After a year or -two of this work, much of their sturdiness is lost, color and brightness -are gone from their faces, and they have become pale and listless. A -curiously dull, passive look is characteristic of many of them. - -Living as they do among their own people these young peasants have no -opportunity to absorb American standards and customs. Their ignorance -makes it easy for employers to exploit them, demanding hours of labor -and paying wages to which no American girl would submit. An employment -agent said: “My ’phone rings day and night—all want peasant girls for -kitchen helpers because they are the only kind that will stand such long -hours.” Attempts to organize restaurant workers in New York State have -never succeeded. The Secretary of the Hotel and Restaurant Employees’ -International Alliance, speaking of their unsuccessful efforts along -this line in New York City in 1915, says, “This is not the first attempt -to organize the girls. We have had a similar experience before,—in fact -have had three experiences in that city and none of them a bit more -encouraging than the present one.” This is largely due to the presence -of so great a number of young foreign girls in this occupation. They are -not in a position to unite and work for their own protection. The only -channel through which that protection can come is the law. - -[Illustration: - - +---------------------------------------------------+ - | | - | XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX 45% | - | RRRRRRRRRRRRRRRRRRRRR 21% | - | FFFFFFFFFFFFFFFF 16% | - | MMMMMMMMMMMMMM 14% | - | PPPP 4% | - | | - +---------------------------------------------------+ - - _KEY_ - X family - R relatives - F friends - M furnished room - P proprietor - -DIAGRAM 3.—Living Condition of Women Employed in Restaurants.] - -[Illustration: - - +-----------------------------------------------------------+ - | | - | SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS 53% | - | MMMMMMMMMMMMMMMMMMMMMMM 33% | - | WWWWWWWWWWW 11% | - | DDD 3% | - | | - +-----------------------------------------------------------+ - - _KEY_ - S single - M married - W widowed - D divorced - -DIAGRAM 4.—Marital Condition of Women Employed in Restaurants.] - - -FAMILY AND HOME. - -While the greater number of restaurant workers are unmarried, it is -rather surprising to find so large a proportion of married women in the -work. (See Diagram 4.) This is easily explained, however, by the fact -that many of them are “one-meal” girls, that is, they are employed only -for the rush hour at noon. In this way they can earn a little extra money -while their husbands are at work, either as “pin-money” for themselves, -or to help toward the support of the children. - -The majority of restaurant employees live with their family or relatives -(See Diagram 3), but this does not mean that they are not entirely -self-dependent. As large a proportion of a girl’s wage goes into -the family exchequer as she would have to pay for board and lodging -elsewhere. The financial advantage of living at home appears chiefly in -giving her a place of refuge when she is out of a job. - -Restaurant workers are a tenement house population. A few, to be sure, -can afford comfortable little apartments of their own, but as a whole -their lot falls within the congested tenement districts of the city. -Confusion, over-crowding, dirt, lack of sunlight, air and privacy, and -unwholesome surroundings are only too common in their homes. The janitor -of an East Side tenement house said: “A little while ago down in Third -Street there were twenty-three girls sleeping in two rooms. They’d put -their mattresses down on the floor at night and pile them on top of each -other in the day time. Most of them were kitchen hands at ⸺’s,” naming a -well-known chain of restaurants. - -The low standards of the European peasant class from which restaurant -workers are largely recruited, drag down all standards. No other result -is possible under present conditions. They live—but how? Low wages, -miserably long hours, no opportunity to fit themselves for their new -surroundings—this is what we offer these young peasant girls who come to -America confidently expecting better things than they have left behind. - - - - -HOURS. - - -WEEKLY HOURS OF LABOR. - -The salient characteristic of restaurant work is the length of the -working day. Fifty-eight per cent. of the women employees work each week -beyond the fifty-four-hour limit set by law for women in stores and -factories. A twelve-hour day and a seven-day week is the lot of one-fifth -of these workers. (See Diagram 5.) A fifteen-hour day is not uncommon. -Not quite one-half of the waitresses work over 54 hours a week or 9 hours -a day. The reason for this is that a large number of them, 31 per cent., -are “one-meal girls.” _Seventy-eight per cent._ of all other restaurant -workers, however, exceed the fifty-four hour week. - -Comparing the hours of labor of these women with the hours of labor of -all employees, both male and female, in the factories of New York State, -four per cent. of the factory employees and thirty-five per cent. of the -women restaurant employees work over sixty hours a week. Two per cent. of -the factory employees and twenty per cent. of the women in restaurants -work seventy-two hours or over.[4] - -[Illustration: - - +------------------------------------------------------+ - | | - | all employees in factories UXXOOOOOOOOOOOOOOOOO | - | female employees in restaurants UUUUUXXXXOOOOOOOOOOO | - | | - +------------------------------------------------------+ - - _KEY_ - U 72 hours and over - X over 60 and under 72 hours - O 60 hours and under - -DIAGRAM 6.—Comparison of Weekly Hours of Labor for Women in Restaurants -and all Factory Employees in New York State.] - -Shorter hours have been brought about in factories by the voluntary -action of manufacturers, who recognize the inefficiency of over-worked -men and women; by concerted action of the workers, who have united to -fight for their own protection; and by legal enactment, proving that -the people of New York State are alive to the dangers of overwork. -Some restaurant managers realize the waste and harm of too long hours -and arrange their employees’ time accordingly; most of them do not. -Women restaurant workers in New York State have never been successfully -organized; they cannot protect themselves. They have no legal redress -for overwork; the law has neglected them. In the course of this -investigation, a girl of twenty was found working one hundred and -twenty-two hours a week—longer than the law allows factory employees -to work in two weeks. Yet this is within the law. Although restaurants -differ from stores and factories in keeping open more hours a day, and -sometimes for the whole twenty-four, a system of shifts would do away -with the scandalously long hours to which thousands of girls and women -are bound. - -[Illustration: - - +--------------------------------------------+ - | | - | under 15 hrs. X 1% | - | 15 and under 25 XXXXXXXX 8% | - | 25 and under 35 XXXXXXXXXXX 11% | - | 35 and under 45 XXXXXX 6% | - | 45 and under 55 XXXXXXXXXXXXXXXX 16% | - | 55 and under 65 DDDDDDDDDDDDDDDDDDD 19% | - | 65 and under 75 DDDDDDDDDDDDDDDDDD 18% | - | 75 and under 85 DDDDDDDDDDDDDDDD 16% | - | 85 and under 95 WWW 3% | - | 95 and under 105 W 1% | - | 105 hrs. and over W 1% | - | | - +--------------------------------------------+ - - _KEY_ - X 54 hrs. and under - D over 54 and under 85 - W 85 hrs. and over - -DIAGRAM 5.—Weekly Hours of Labor of Women Employed in Restaurants.] - -That restaurant work is at best a great drain upon the physical strength -and nervous force of the worker is evident. Standing, walking, lifting -and carrying heavy weights is unavoidable. The report on restaurants made -by the United States Bureau of Labor Statistics says: “There was much -complaint among the waitresses that the work was very hard and they could -stand it but a few years. A number of the girls interviewed had worked as -three meal girls until their health was broken; then they took positions -as one meal girls and barely made a living. Carrying the heavy trays and -the constant standing and walking cause ill health. Usually a man is -employed to carry away the empty dishes, but the waitresses must bring -the trays loaded with food.”[5] - -Besides the cost to endurance, nerves are at constant tension for hurry -is the remorseless rule. A waitress must not only remember a multitude -of orders and fill them quickly, but she must keep her temper under the -exactions of the most trying customer. The cook must keep her head amid -the confusion and noise of a hot, crowded kitchen. The kitchen girl must -be everywhere at once with a helping hand and the dish-washer’s very job -depends upon her quickness. One of this latter group said that she washes -seven thousand articles in an hour and a half. A waitress, when asked -the effect of the work upon her, answered, “Sore feet and a devilish -mean disposition.” A man restaurant worker speaking of kitchen girls -remarked, “It’s no work for a woman. They have to lift heavy pots full -of vegetables and fill in all the gaps. A man has some endurance, but a -woman can’t stand it more than nine hours a day.” - -Many kinds of work are difficult and taxing in their performance, but if -the working day is not prolonged beyond a certain point, and there is a -sufficient period of rest, such work is not necessarily injurious to the -health of the worker. If this point is passed, health is impaired. - -[Illustration: A MOVIE OF THE RESTAURANT WORKER - - I 7 A.M. The Waitress arrives—15 minutes for breakfast - II 7.15 to 10 A.M. Customers must be served - III 10 to 12 A.M. She sorts, folds and polishes - IV 12 to 3 P.M. With heavy trays she walks about five miles - V 3 to 5 P.M. “Free” and nowhere to go - VI 5 to 8 P.M. Carrying trays and walking many miles - VII 9 P.M. Exhausted—Home and to bed - VIII 6 A.M. The daily grind begins again - -HER PROGRAM FOR ELEVEN HOURS A DAY! SEVEN DAYS A WEEK!] - - -THE DAY OF A RESTAURANT WORKER. - -The day of a restaurant worker does not begin with her arrival at -the restaurant nor end when she leaves. Half of these women live at -a distance, taking thirty minutes or more to reach their place of -employment. When this extra hour spent in going to and from work is -added to a twelve hour day, it is a factor to be reckoned with. It means -cutting off an already insufficient night’s rest, and, when a girl cannot -afford carfare, a weary walk home after being on her feet all day. Nor -is this all. Only a few of the best-paid waitresses can afford to pay -for the laundering of their aprons and uniforms. Consequently this must -be done by the girl herself, adding another burden to a load already too -heavy. - -The law requires that girls in factories and stores have at least -one-half hour off for luncheon. This does not apply to restaurant -workers. The “one-meal” girls eat before and after serving, but the -majority of the “two-meal” and full-time girls have no time at all for -meals. They must eat when they can snatch a moment from their work. -There were many complaints of indigestion and loss of appetite from the -workers as a result of haste and irregularity in taking their meals. One -girl remarked, “You’re glad to grab ’em any way you can round here,” and -another said, “It’s a wonder more girls aren’t dead, the way they eat all -of a rush. Often the smell of food all the time takes away my appetite so -I can’t eat any way.” - -A regular time off for meals would be of great benefit to the worker -not only in allowing her to eat quietly and comfortably, but in giving -her a little rest. In some restaurants after the noon rush is over the -girls can sit down and do “side-work,” folding napkins, polishing silver, -filling salt-cellars, etc. The greater number of girls, however, have no -so-called “idle time.” They must be on their job continuously. In other -restaurants the girls work on a “split trick,” that is, they have one or -two hours off in the afternoon. This is a very unpopular arrangement. Not -only does it keep them out late in the evening, but they cannot use their -free time to good advantage. There is little opportunity for recreation -or social intercourse during these hours because they come in the morning -or afternoon when the girls’ friends are all at work. Nor is there -ordinarily time for fresh air and exercise, especially in the case of the -kitchen workers. A waitress usually has only to take off her apron to -be ready for the street, but the other women have not time to change to -street clothes and back again in their free period. They stay in the hot -kitchen because no other place is provided. - -Up at six, away at 6:30, home at 8 o’clock at night worn out by the wear -and tear of twelve hours’ toil, a dress and an apron to be washed and -ironed for tomorrow—after a day like this, what spirit or strength is -left to a girl for play and the friendly relations that safeguard her -from moral danger? It is a significant fact that with few exceptions -the restaurant worker is not known to settlements and girls’ clubs. She -does not share the group interests and social life open to other working -girls. Neither does she make friends with her fellow-workers—the spring -and vitality needed to win and establish friendships has been lost under -the deadening effect of overwork. - -According to Miss Mary Van Kleeck’s estimate in her study of “Working -Girls in Evening Schools,” less than one per cent. of those attending -were restaurant workers. They simply have not the physical strength -for outside activities and interests. Time after time in answer to the -question “What do you do in the evening?” came the reply, “Oh, I go right -to bed.” One girl, who left the work because of broken health, said, “If -I went out in the evening I’d be sick the next day, and the boss would -say I couldn’t expect to do good work if I stayed out late at night.” - -The report on restaurants of the Chicago Juvenile Protective Association, -emphasizes a truth too much ignored when it says: “The entire -investigation revealed once more the hideous risks of the excessively -fatigued and overworked girl, who is able to obtain the rest and comfort -she craves only through illicit channels.”[6] - -[Illustration: Restaurant Kitchen Opening on Row of Toilets. - -Loaned by the Tenement House Department of the City of New York.] - - -NIGHT WORK AND ONE DAY’S REST IN SEVEN. - -Although the number of women employed in restaurants at night is not -great, night work in this occupation is a factor to be seriously -considered. The restaurants which employ women at night are the small -establishments in the tenement districts of the city where hours are -longest and surroundings most trying; the cheaper restaurants in the -theatre districts where the employment of women is an added attraction -to after-the-theatre supper parties; and restaurants in railway stations -which are necessarily open all night. - -The law makes it illegal to employ women in factories and mercantile -establishments between 10 p. m. and 6 a. m. The reasons which caused the -state to exercise its police power to safeguard the health and morals -of these classes of workers apply equally to the employment of women -in restaurants. The very fact that only four per cent. of the workers -interviewed were employed at night proves that night work for women -in restaurants is not a necessary evil. That it is an evil is beyond -question. - -The dangers of night work are two-fold. First, it is a distinct menace -to the health of the worker. The Factory Investigating Commission in -its Report to the Legislature for 1913, states: “The chief danger to -health from night work is ... due to the inevitable lack of sleep and -sunlight. Recuperation from fatigue takes place fully only in sleep, -and best in sleep at night. Hence night work is, in a word, against -nature. This injury to health is all the greater because sleep lost at -night by working women is never fully made up by day. For, in the first -place, sleep in the day time is not equal in recuperative power to sleep -at night.... Moreover, quiet and privacy for sleep by day is almost -impossible to secure. Upon returning home in the middle of the night or -at dawn the workers can snatch at most only a few hours’ rest.” - -Often a woman will have one week of night work alternating with a week of -work in the day time. She hardly gets accustomed to sleeping by day when -she is taken off the night shift, to change back again at the end of the -week. Thus it is impossible for her to form regular habits in sleeping -and eating. - -Secondly, there is a grave moral danger involved in night work, -especially for restaurant workers since at this time they are open to -the attentions of an undesirable class of men. “I don’t like to work at -night,” one young waitress said. “The men are always fresher to girls -at night than in the day time. Perhaps it’s because so many of those -gamblers come in drunk.” Nor is it safe for a woman to go home alone -after twelve o’clock at night. Instances of hideous occurrences are -familiar to everyone. A little widow, the mother of seven children, told -the investigator that she had given up her work as a dishwasher for this -very reason. A friend of hers working in a nearby restaurant, was set -upon, robbed and killed on her way home from work late one night. “I -changed my work then,” said the woman, “for what would the children do if -anything happened to me?” - -The majority of restaurants employ men for night duty. It is evident, -therefore, that the employment of women is not essential to the -convenience and comfort of either restaurant owners or customers. - -In nearly every branch of industry the working week is six days long. -It is universally conceded that there must be one day in the seven for -rest and relaxation if men and women are to give their best service. With -restaurant workers, thirty-three per cent. of whom have no day of rest -in seven, the need for such a time is particularly great because of the -long working day. Otherwise they have no opportunity for a thorough rest -and the poisons of fatigue are not thrown off. If these poisons are not -eliminated, they accumulate in the system and finally result in physical -breakdown. - -And not only is this free day important on the score of health, but it is -also the time for recreation and the strengthening of family ties. For -the girl who has no leisure, no time for real relaxation and play, there -is only a starved and empty existence. A woman who has no opportunity -to be with and to know her children, who must leave them to the care of -friends or a day nursery or the street, who has no day in the week to be -at home with them, can hardly be a potent factor in shaping their lives. -She suffers and so do the children, and the stability of such a family -life is at best uncertain. One woman said, “If I get a half day off on -Sunday to be with my children, it makes me happy all the week.” - - -[Illustration: - - |UUUUUUUUUUUUUUUUUUUU - |XXXXXXXXXXXXXXXXXXXXXXXXXXXXX - |OOOOOOOOOOOOOOOOOOO - | | | | | - | 10% 20% 30% 40% - - _KEY_ - U under 21 years - X 21 and under 30 years - O 30 years and over - -DIAGRAM 7.—Ages of Women Restaurant Workers Employed Over 54 Hours -Weekly.] - -[Illustration: - - |UUUUUUUUUUUUUUU - |XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX - | | | | | | | | | | - | 10% 20% 30% 40% 50% 60% 70% 80% 90% - - _KEY_ - U foreign - X American - -DIAGRAM 8.—Nationality of Women Restaurant Workers Employed Over 54 -Hours Weekly.] - - -THE LONG-DAY WORKERS. - -Who are the workers that bear the brunt of the long hours in restaurants? -They are for the most part the younger women and girls—those who are most -likely to be injured by overstrain. They are the very ones whom it is to -society’s interest to protect most carefully since by their strength is -measured the strength of the next generation. Less than thirty per cent. -of all workers exceeding fifty-four hours a week are over thirty years of -age. (See Diagram 7.) - -Foreign-born women also make up the greater part of this group. (See -Diagram 8.) They do not know how to protect themselves from employers’ -unreasonable demands, they must have work and they are not trained for -anything except unskilled labor. They will work any number of hours -exacted by the employer whatever the cost, until exhaustion renders them -unfit for labor of any kind. - - - - -WAGES. - - -WEEKLY WAGES. - -The wage of restaurant workers is of immediate interest to everyone who -enters a restaurant. You not only pay for your food, but your tip helps -to pay the waitress’s salary. It is upon this source of income that she -depends for the greater part of her earnings. Any study of wages in this -branch of industry must take into consideration not only that tips form a -large part of the income of waitresses but that the majority of women get -all their meals at the restaurant, or the equivalent of $3.00 a week in -addition to actual wages.[7] Professor Streightoff has fixed upon $9.00 -a week as the minimum amount upon which a girl can live independently in -New York City.[8] Eighty-seven per cent of all women restaurant workers -are being paid less than $9.00, but when food and tips are estimated and -added, the proportion receiving less than a living wage is thirty-one -per cent. While it is true therefore that the majority of workers in -restaurants are earning enough to support themselves, it is a matter for -grave concern that so large a number of women are being forced below the -lowest point at which they can maintain health and decency. - -Moreover this $9.00 a week minimum does not allow for saving against -illness, dentist’s bills, unemployment or any other emergency. Taking -$10.00 a week as the least upon which a girl can live and save, we find -that forty-nine per cent. of these women are receiving in actual wages or -their equivalent less than this amount. A few restaurant workers live at -their place of employment, thus receiving lodging as well as board, but -as this is true of only four per cent., the proportion is too small to -affect appreciably the wage scale as a whole. - -It is upon the kitchen and pantry hands who make up twenty-eight per -cent. of all the workers that the burden of low wages falls most heavily. -Waitresses have the opportunity to make tips, cooks receive comparatively -fair wages because their work requires a certain amount of skill, but -the other women cannot make tips and their unskilled labor is very poorly -paid. One-third are receiving less than $6.00 a week, and three-fourths -less than $7.00. (See Diagram 9.) - -[Illustration: - - All workers |UUUUUUUUUUUUUUUUUUUUU 43% - |XXXXXXXXXXXXXXXXXXXXXXXXX 50% - |OOO 7% - - Waitresses |UUUUUUUUUUUUUUUUUUUUUUUUUUU 58% - |XXXXXXXXXXXXXXXXXXX 38% - |O 2% - - Cooks |UUUUU 9% - |XXXXXXXXXXXXXXXXXXXXXXXXXXXX 59% - |OOOOOOOOOOOOOOOO 32% - - Helpers |UUUUUUUUUUUUUUUUU 33% - |XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX 65% - |O 2% - - U under $6 - X $6 and under $10 - O $10 and over - -DIAGRAM 9.—Weekly Wages of Women Employed in Restaurants.] - -The income of a restaurant worker is not clear gain. Certain expenses are -involved in the work which she must meet herself. In restaurants where -a special dress is required the waitress must provide her own uniforms, -and she must also either wash them herself, or pay for having them -laundered. Two clean uniforms a week is the usual requirement and in some -cases three. The report of the United States Labor Department estimates -that it costs a girl about $0.63 a week for the laundering of her aprons -alone.[9] It costs $0.25 to have a uniform laundered, which means $1.13 -must be deducted from the $3.50 a week usually paid to waitresses in -tea-rooms, where special dresses are always required. In one New York -tea-room the girls must have two sets of uniforms, a white dress with -white shoes, and a blue dress with black shoes. Each uniform costs $2.50. - -Fines also eat into the restaurant worker’s earnings. Girls are commonly -fined for lateness, one particular restaurant exacting $0.25 if a girl -is ten minutes late. Her pay is always cut for breakage, and in some -places a certain amount is deducted weekly whether she breaks any dishes -or not. Also, mistakes in adding up checks, either over or under the -correct amount, and mistakes in orders, must be paid for by the waitress. -“Those are the things that make the girls mad,” said one. In one New York -tea-room this summer, a customer was served with hot coffee, when she had -asked for iced tea, the waitress misunderstanding the order. The mistake -was corrected and the iced tea substituted. When the waitress brought the -customer her check, however, both tea and coffee were charged, and the -girl laid down twenty cents upon the table. “You know, we have to pay for -our mistakes,” she said. - -What low wages mean in actual living cannot be expressed by figures. -Poor quarters in questionable parts of the city, clothing of the -most utilitarian kind, no money for the pretty things that every -well-constituted girl wants, nothing for recreation, and worst of all, -debts after illness or unemployment which take the very heart out of -a girl in the bitter struggle to pay them off. The proprietor of a -Buffalo employment agency remarked, “Look at the Wants Ads; with the many -factories in Buffalo you will find the list “Help Wanted for Restaurants” -equals that of “Help Wanted for Factory Work,” and what does that -mean?—Simply that the restaurant workers are a discontented lot and all -because of the excessively long hours and low wages.” - - -[Illustration: DIAGRAM 10.-Comparison of Weekly Wages (black line) and -Weekly Income (dotted line) of Waitresses in Restaurants.] - - -THE TIPPING SYSTEM. - -Tipping is a direct drag upon wages. When the public is perfectly willing -to contribute part of a waitress’s wage, why should not the employer take -advantage of this fact and pay her less? That is surely to be expected -and is almost universally the case. Many girls, accustomed to making a -good deal in tips or “scale,” as they call it, would not be willing to -work for $9.00 a week and no tips, for they can often make more than this -amount. But the better class of girl would prefer a living wage and no -tips. As matters stand now, however, they are a very necessary part of a -girl’s income. - -Comparing the weekly wage and the weekly income of waitresses as shown -in Diagram 10, we find that without tips only 8 per cent. make as much -as $9.00 a week, while with tips 50 per cent. receive $9.00 or more. -The custom of tipping has two distinct disadvantages. First, it is an -unreliable source of income. A girl may reasonably expect to make a -certain amount in tips, but she cannot count upon doing so. The danger -here is not only that she will receive less than it is possible for -her to live on, but that she will get into debt, trusting to luck that -her tips will be large enough to get her out. It is very easy to be -over-confident. A tea-room waitress said: “Sometimes I make $12.00 a week -in tips, sometimes almost nothing. You can’t depend on people.” Tea-rooms -are the greatest sinners in respect to making their waitresses depend -upon tips. The usual wage in several of the well-known New York tea-rooms -is $3.50 a week for full time, which is ten or twelve hours a day. - -The other aspect of tipping presents a more subtle danger. The girls need -the money and they deliberately work for it, partly by good service, and -partly by adopting an intimate personal tone toward their men customers. -This leads naturally to familiarity on the man’s part and establishes a -personal relation between them. Most of the girls quite frankly admit -making “dates” with strange men. In one restaurant a woman was pointed -out in incredulous admiration by the other waitresses. “Her husband has -been dead four years, and she hasn’t gone out with a man yet,” they said. -These “dates” are made with no thought on the part of the girl beyond -getting the good time which she cannot afford herself, but the outcome -is often a tragedy. The restaurants in one city of the state forbid -unnecessary conversation between waitress and customer because conditions -resulting from the practice became so flagrant. The result of this -custom is that girls are approached to whom any attention from their men -customers is most distasteful. The report of the United States Bureau of -Labor Statistics says: “Many of the waitresses complain of the annoying -attention of male customers. Many girls said, however, that if they speak -sharply to a customer or offend him, they are likely to be reprimanded by -the head waitress and may even lose their position.”[10] - -The Juvenile Protective Association of Chicago considers tipping a -vicious system. “The giving of tips should be abolished because of their -pernicious effect. A young girl who under any other circumstances would -not dream of accepting money from a man will accept it in the guise of a -tip. In the hands of a vicious man this tip establishes between him and -the girl a relation of subserviency and patronage which may easily be -made the beginning of improper attentions. The most conscientious girl, -dependent upon tips to eke out her slender wage, finds it difficult to -determine just where the line of propriety is crossed. Thus, in addition -to the other dangers surrounding the girls employed in hotels and -restaurants, they encounter the lack of respect which curiously attaches -itself to one who accepts a gratuity.”[11] - -[Illustration: - - +------------------------------------------------------------+ - | | - | no time unemployed XXXXXXXXXXXXXXXXXXXXXXX 45% | - | less than 2 weeks XXXXXXX 14% | - | 2 weeks and less than 1 month XXXXXX 13% | - | 1 month and less than 3 months XXXXXXXX 15% | - | 3 months and over XXXXXX 13% | - | | - +------------------------------------------------------------+ - -DIAGRAM 11.—Length of Time Unemployed in Past Year.[12]] - - -IRREGULARITY OF EMPLOYMENT. - -Closely connected with the question of wages is the possibility of being -out of a job. If a girl is earning $10.00 a week she may be able, with -the most careful saving, to lay aside enough to tide her over two or -three weeks of unemployment. But the savings from a $10.00 weekly wage do -not last long. Twenty-eight per cent. of these women were out of work one -month or longer in the past year because of the slack season, illness, -change of their place of employment or for some other reason. The girl -who cannot save is in a desperate condition indeed. For her, prolonged -unemployment means debt, heart breaking anxiety and dependence. - -Girls in restaurant work do not get vacations with pay except in very -rare instances. One well-known New York firm having tea-rooms in various -parts of the city, is to be congratulated on the fact that it does give -its waitresses a vacation with pay. A few of the married women, or those -who have families to care for them, can afford to take time out of the -year’s work for a rest. But when a girl is not working, it is for the -most part a matter of stern necessity and inevitably means a time of -struggle and suffering. - -Restaurants do not labor under the difficulties of seasonal employment. -We should expect to find a steadiness in this occupation which the facts -do not bear out. It is therefore evident that the instability of the -work and constant shifting is due to the unsatisfactory nature of the -employment itself. The large proportion of workers out of employment for -one month or more a year (20%) is striking evidence of this fact. - -[Illustration: - - +---------------------------------------------+ - | | - | less than 1 year XXXXXXXXOOOOOOOOOOOOOOOO | - | 10 years and over XXXXXXXXXXXXOOOOOOOOOOOO | - | | - +---------------------------------------------+ - - _KEY_ - X less than $6 - O $6 or over - -DIAGRAM 12.—Weekly Wages of Women Employed in Restaurants according to -Length of Time in this Occupation.] - - -LACK OF OPPORTUNITY IN RESTAURANT WORK. - -Restaurant work is a “blind alley” trade. There is little opportunity for -development or advancement. What training is necessary can be acquired -in a few weeks, and the only position to which a girl can look forward -is that of head waitress. There are no recognized degrees of skill in -any part of the work connected with a restaurant. On the contrary, the -tendency is in the direction of wearing girls out by overstrain rather -than of giving them a chance. The girls who have been in the work the -shortest time get higher pay than those who have been in it longest. -Sixty-five per cent. of those who had been working less than a year were -getting $6.00 or more a week, while only fifty-five per cent. of those -who had been working over ten years were receiving as much. (See Diagram -12.) The woman who remains in restaurant work for more than a few years -gradually loses her strength and ability, and can get a position only -with an inferior type of restaurant, where the necessity for having a job -forces her to accept whatever wage is offered her. - - - - -SUMMARY OF STUDY. - - -The law has declared illegal the employment of women in mercantile -establishments longer than fifty-four hours or six days in any one week, -on the ground that a working day of more than nine hours, or a working -week of more than six days, is prejudicial to the health of the worker -and therefore to the welfare of society. It has also declared illegal -the employment of these women at night and it safeguards their interests -further by insisting upon a definite period for the mid-day meal. -Fifty-eight per cent. (58%) of the women employed in restaurants exceed -the fifty-four hour limit, twenty per cent. (20%) work twelve hours a day -and four per cent. (4%) are employed at night. One-third do not have one -day of rest in seven, and the majority are not allowed time off for their -meals. Do not these women also need the protection of the law? - -Restaurant work has much in common with work in mercantile -establishments. Continuous standing and walking and the nervous strain -entailed in serving many customers are features of both occupations. -Besides this, restaurant work necessitates the lifting and carrying of -heavy weights which may easily be disastrous not only to the worker -herself, but to her children. Dr. Harris has expressly stated his belief -that such work will injure the reproductive organs of a women unless she -is guarded from overstrain. The larger proportion of restaurant workers -are girls and young women, who are peculiarly susceptible to overstrain -because of their youth. - -There is abundant evidence from the testimony of the girls themselves -that restaurant work is a severe tax and that the need for limiting -hours of labor is strongly felt among them. Here are quoted a few of the -remarks made by them, which could be duplicated many times: - -“I think it’s a shame to let a woman work twelve hours a day. I’m so -tired at night I can’t do anything but go to bed.” - -“I can’t keep a job longer than four months because I get so nervous.” - -“This is my second week and I’m nearly dead, the hours are so long.” - -“It would be the grandest thing in the world if they could do away with -the twelve-hour day.” - -To resist the unavoidable strain of the work, the restaurant worker must -be in a normal, healthy state of mind and body. Our responsibility lies -in seeing to it that conditions are such as to make this possible. - -The results of fatigue do not end with the individual. It is common -knowledge that health depends upon the power to resist disease. The -person who has overworked is not only subject to the devastating action -of fatigue poisons, but is a prey to any infections to which he may -be exposed because he cannot throw them off. Working conditions which -render large numbers of men and women susceptible to disease, and hence -capable of spreading it, are a public menace. To allow such conditions to -continue unchecked is inexcusable negligence. - -These facts point directly to the crying need for the limitation of hours -for women in restaurants, that the individual worker may be protected -from overstrain, that the community may be guarded from the spread of -contagious disease by people predisposed to infection through fatigue, -and that the children of these women may be strong and capable of -becoming useful citizens. - -It must be conceded that the difficulty of regulating hours in -restaurants is much greater than in mercantile establishments. -Restaurants must be open for a longer period each day than any store -needs to be or is likely to be. But the difficulties are not insuperable. -By working the employees in shifts of nine consecutive hours a day and -six days a week, and by replacing women by men for night duty, the most -undesirable features of restaurant work would be abolished. Such a plan -has already been tried successfully in a number of New York restaurants, -proving that it is possible and feasible to regulate hours. - -To limit by law the hours of labor for women employed in restaurants -cannot be considered a new or revolutionary step. New York is already far -behind the majority of other states in this respect. At the present time, -twenty-seven states regulate the number of hours that women may work in -restaurants, five having the eight-hour day.[13] Clearly, therefore, the -establishment of a normal working day for this class of workers is not -only reasonable, but, in the opinion of the greater number of states, it -is essential to the best welfare of their people as a whole. - - - - -RECOMMENDATIONS FOR LEGISLATIVE AMENDMENT. - - -In view of the evidence brought to bear upon the subject, The Consumers’ -League wishes to urge the inclusion of women restaurant workers under the -Mercantile Law, the general provisions of which are: - - (1) That the working day shall not exceed nine (9) and the - working week fifty-four (54) hours. - - (2) That women shall not be employed between the hours of 10 p. - m. and 7 a. m. - - (3) That there shall be one day of rest in seven, and - - (4) That there shall be a regular time off each day for meals. - - - - -APPENDIX I. - - - - -A STATEMENT FROM THE LABOR DEPARTMENT OF THE STATE OF NEW YORK ADVOCATING -THE LIMITATION OF HOURS OF WORK FOR RESTAURANT EMPLOYEES.[14] - - -At present restaurant employees do not come within the provisions of the -law relative to hours of labor of females, or the day of rest law. To -the casual observer it is very evident that there is no other employment -in which males and females are employed, where the hours of labor are so -long, and where the employees are compelled to be constantly on their -feet. It is admitted that there is no class of work in which so large a -percentage of females is employed. The Legislature has recognized that -the females working in restaurants should be protected to some extent, -by providing in section 17 of the Labor Law that “Every person employing -females—as waitresses in a hotel or restaurant shall provide and maintain -suitable seats” but by the very nature of their work the employees have -no opportunity to use these seats. There seems to be no good reason why -the hours of employment of females in restaurants should not be subject -to law as in mercantile establishments, and that all those employed in -the same should enjoy the benefits of the day of rest law, as they do -in other employments. The evil resulting from restaurants being exempt -from the provisions of the Labor Law relating to hours and day of rest, -is shown in the fact that bakeries and confectionery establishments -have added to their business the serving of sandwiches and lunches, and -endeavor to escape the provisions of the law by claiming that they are -exempt because they are operating a restaurant. This illustrates the -subterfuge to which many employers will resort rather than comply with -the law. - - JAMES L. GERNON, - _Chief Mercantile Inspector_. - - - - -APPENDIX II. - - - - -EXTRACTS FROM A TENTATIVE REPORT ON THE PHYSICAL CONDITION OF WOMEN -EMPLOYEES IN RESTAURANTS, BASED ON A STUDY CONDUCTED BY THE OCCUPATIONAL -CLINIC OF THE HEALTH DEPARTMENT OF THE CITY OF NEW YORK. - - -From such opportunities for observation as our clinic study afforded us, -it is safe to say that this occupation is one which may affect the health -of women and in connection with long hours and small wages may combine -to cause an increased existence of sickness among them. The effect of -work that requires standing and running about while carrying loads for -many hours during the day will be particularly marked upon the generative -organs of the woman. The influence of the work in this particular, which -we are unfortunately unable to study, because of the opposition it would -inevitably arouse, leads me to believe that from this standpoint alone, -there is a definite hazard to the child-bearing capacity of the woman. -This is of vital consequence to society as a whole, as well as to the -individual workers, and therefore well justifies every effort to correct -the undesirable conditions that attend this occupation. - - LOUIS I. HARRIS, - _Chief, Division of Industrial Hygiene_. - - - - -APPENDIX III. - - - - -RESTAURANT WORK FROM A WORKER’S POINT OF VIEW. - - -“A nine hour law would be a very good thing. I think long hours are very -bad for women in restaurants. Most of them have varicose veins and flat -feet, and a large number suffer from stomach trouble. Look at me, I am -strong and healthy, but when I’m through at night, I am just all in. It’s -a dreadful nervous strain. - -“Girls have to live on tips. If you tell the boss you can’t make any, -he says you are no good and discharges you. You have to put up with it -or starve. The majority of girls—the better class of waitresses—if they -could get a good living would be glad to do without tips. Of course it -would be a revolution and would require a lot of agitation. - -“Girls in restaurant work have greater temptations than most girls. -Advances are always made, especially in certain districts. A great number -go wrong because of so many advances. - -“Nothing has ever been done for restaurant workers. The bosses all seem -to think we are a lot of crooks. Waitresses think the same of them. Girls -don’t change their jobs so often because they like to. They get fired, -mostly because the manager just wants to, or the work is too hard and the -place miserable. - -“There should be a nine-hour day, and two meals with half an hour allowed -for each. Hours should be arranged consecutively. The best regulation -would be to have girls work in shifts, going on at eight and coming -off at five, or going on at eleven and working until eight. The same -arrangement could be made for the kitchen help.” - - - - -APPENDIX IV. - - -[Illustration: SCHEDULE USED. - - Form 2 - - NAME[15] - Katie Penzel - - ADDRESS - 518 West 3rd St. - - OCCUPATION - Waitress - - NAME OF RESTAURANT - [15]Watkins - - ADDRESS - 249 12th Ave. - - KIND OF - Counter: Tables - - Y’RS AT WORK - this trade 5 - present firm 18 mos. - total 6½ - - AGE - 26 - - CONJ. COND. - _s._ m. w. d. - - BIRTHPLACE - Austria - - NATIONALITY OF FATHER - Austrian - - Y’rs in U. S., in N. Y. - 7 - - LIVING COND. - _with family_, boarding with relatives; friends, furnished room - - Distance from work, car, _walk_, time 30 min. - - REGULARITY OF WORK - Time idle in last 12 mo. due to slack season - Change of Work - V’ction with pay - without - Ill - Other - Total 0 - - | FIRST WEEK || SECOND WEEK || OVERTIME WEEK | - +------+----+-----++------+----+-----++------+----+-----+ - H’RS |Begin.|End.|Total||Begin.|End.|Total||Begin.|End.|Total| - MON. | 8 | 8 | 12 || 8 | 8 | 12 || | | | - TUES. | 8 | 8 | 12 || 8 | 8 | 12 || | | | - WED. | 8 | 8 | 12 || 8 | 8 | 12 || | | | - THURS.| 8 | 8 | 12 || 8 | 8 | 12 || | | | - FRI. | 8 | 8 | 12 || 8 | 8 | 12 || | | | - SAT. | 8 | 8 | 12 || 8 | 8 | 12 || | | | - SUN. | 8 | 8 | 12 || 8 | 8 | 12 || | | | - TOTAL | | | 84 || | | 84 || | | | - - NO. MEALS A DAY AT REST. - 3 - - Time off for meals - No - - AVERAGE TIME IDLE DURING W’KING H’RS - None - - OTHER WORK REQUIRED IF NOT BUSY - - ALLOWED TO LEAVE PROMPTLY - - WHEN AND HOW OFTEN DOES OVERTIME WORK OCCUR - TOTAL D’LY W’KLY - - SUN. W’KED IN PAST Y’R - 52 - - HOLIDAYS OFF IN PAST Y’R - None - - WAGES PER W’K - $6. - - TIPS A W’K - $2. - - OVERTIME PAY - - FINES - No - - Total w’kly - Hours - Wage per w’k - - OTHER POSITION HELD - No - - NO. TABLES RESP. FOR - Seat. cap. 14 - No. waited on a day 100 - Distance from kitchen 70 ft. - No. trips to kitch. a day 200 - Est. am’t walked a day 5 miles - - KIND OF SHOES WORN - High heeled - - KIND OF FLOOR - Wood - - W’GHT OF TRAY - Heavy - - EFFECT ON HEALTH - “Sore feet and a mean disposition.” - - DATE - 2/23/’16 - - CITY - N.Y.C. - - INVESTIGATOR - M. E. N. - - SOURCE OF INFORMATION - Restaurant. - - - - -APPENDIX V. - - -TABLE 1. - -Age of Women Employed in Restaurants, by Occupation. - - =====================+==========+==========+==========+=============== - |Waitresses| Cooks | Helpers | Total - | | | | at each age - Age +---+------+---+------+---+------+--------+------ - |No.| Per |No.| Per |No.| Per | No. | Per - | | Cent | | Cent | | Cent | | Cent - ---------------------+---+------+---+------+---+------+--------+------ - 14 and under 16 years| 2| .3 |...| ... |...| ... | 2 | .2 - 16 and under 21 years| 77| 15.0 | 38| 21.0 |130| 48.0 | 245 | 25.0 - 21 and under 30 years|288| 55.0 | 54| 29.4 | 87| 32.0 | 429 | 44.0 - 30 and under 40 years|127| 24.0 | 46| 25.1 | 35| 13.0 | 208 | 21.2 - 40 and under 50 years| 25| 4.7 | 37| 20.2 | 15| 5.3 | 77 | 8.0 - 50 and under 60 years| 4| 1.0 | 8| 4.3 | 3| 1.0 | 15 | 1.4 - 60 years and over |...| ... |...| ... | 2| .7 | 2 | .2 - ---------------------+---+------+---+------+---+------+--------+------ - Total |523|100.00|183|100.00|272|100.00| 978[16]|100.00 - ---------------------+---+------+---+------+---+------+--------+------ - - -TABLE 2. - -Age of Women Employed in Restaurants, by Nationality. - - =================+=======+=======+=======+=======+ - |14 and |16 and |21 and |30 and | - Nationality | under | under | under | under | - |16 y’rs|21 y’rs|30 y’rs|40 y’rs| - -----------------+-------+-------+-------+-------+ - American | ... | 48 | 156 | 81 | - Austro-Hungarian | 1 | 155 | 137 | 55 | - Danish | ... | ... | 4 | ... | - Dutch | ... | ... | ... | ... | - Eng. and Canadian| ... | ... | 16 | 12 | - French | ... | ... | 1 | 1 | - German | 1 | 6 | 36 | 20 | - Greek | ... | 1 | ... | ... | - Irish | ... | 3 | 27 | 22 | - Italian | ... | ... | 2 | 3 | - Polish | ... | 8 | 9 | 3 | - Russian | ... | 19 | 14 | 1 | - Scandinavian | ... | 1 | 5 | 4 | - Scotch | ... | ... | 1 | 1 | - Swiss | ... | 1 | 1 | ... | - West Indian | ... | ... | 2 | 3 | - -----------------+-------+-------+-------+-------+ - Total | 2 | 242 | 411 | 206 | - -----------------+-------+-------+-------+-------+ - - =================+=======+=======+=======+=========== - |40 and |50 and |60 y’rs| Total - Nationality | under | under | and | in each - |50 y’rs|60 y’rs| over |Nationality - -----------------+-------+-------+-------+----------- - American | 26 | 3 | ... | 314 - Austro-Hungarian | 18 | 4 | ... | 370 - Danish | 1 | ... | ... | 5 - Dutch | 2 | ... | ... | 2 - Eng. and Canadian| 1 | 2 | ... | 31 - French | 2 | 1 | ... | 5 - German | 12 | 1 | ... | 76 - Greek | ... | ... | ... | 1 - Irish | 11 | 3 | 2 | 68 - Italian | ... | ... | ... | 5 - Polish | ... | ... | ... | 20 - Russian | 2 | 1 | ... | 37 - Scandinavian | 1 | ... | ... | 11 - Scotch | ... | ... | ... | 2 - Swiss | ... | ... | ... | 2 - West Indian | ... | ... | ... | 5 - -----------------+-------+-------+-------+----------- - Total | 76 | 15 | 2 | 954[17] - -----------------+-------+-------+-------+----------- - - -TABLE 3. - -Age of Women Employed in Restaurants, by Conjugal Condition. - - =====================+======+=======+=======+=========+=========== - | | | |Separated| Total - Age |Single|Married|Widowed| or |at each age - | | | |Divorced | - ---------------------+------+-------+-------+---------+----------- - 14 and under 16 years| 2 | ... | ... | ... | 2 - 16 and under 21 years| 226 | 12 | 2 | 1 | 241 - 21 and under 30 years| 235 | 153 | 19 | 12 | 419 - 30 and under 40 years| 42 | 97 | 53 | 14 | 206 - 40 and under 50 years| 8 | 40 | 26 | 3 | 77 - 50 and under 60 years| ... | 4 | 9 | 2 | 15 - 60 years and over | 1 | ... | 1 | ... | 2 - ---------------------+------+-------+-------+---------+----------- - Total | 514 | 306 | 110 | 32 | 962[18] - ---------------------+------+-------+-------+---------+----------- - - -TABLE 4. - -Age of Women Employed in Restaurants, by Living Condition. - - =====================+============================================+===== - | Living with |Total - +------+---------+-------+--------+----------+ at - Age |Family|Relatives|Friends|Furnis’d|Proprietor|each - | | | | Room | |age - ---------------------+------+---------+-------+--------+----------+----- - 14 and under 16 years| 1 | ... | ... | 1 | ... | 2 - 16 and under 21 years| 82 | 78 | 59 | 18 | 6 | 243 - 21 and under 30 years| 198 | 74 | 62 | 64 | 16 | 414 - 30 and under 40 years| 92 | 37 | 24 | 36 | 10 | 199 - 40 and under 50 years| 45 | 5 | 4 | 17 | 4 | 75 - 50 and under 60 years| 11 | 2 | ... | 1 | ... | 14 - 60 years and over | ... | ... | ... | 2 | ... | 2 - ---------------------+------+---------+-------+--------+----------+----- - Total | 429 | 196 | 149 | 139 | 36 | 949 - | | | | | | [19] - ---------------------+------+---------+-------+--------+----------+----- - - -TABLE 5. - -Age of Women Employed in Restaurants, by Weekly Hours of Labor. - - ======================+=======+=======+=======+=======+ - Weekly Hours of Labor |14 and |16 and |21 and |30 and | - | under | under | under | under | - |16 y’rs|21 y’rs|30 y’rs|40 y’rs| - | | | | | - ----------------------+-------+-------+-------+-------+ - 54 hours and under | 2 | 77 | 193 | 109 | - 55 and under 65 hours | ... | 67 | 85 | 22 | - 65 and under 75 hours | ... | 47 | 76 | 32 | - 75 and under 85 hours | ... | 41 | 58 | 34 | - 85 and under 95 hours | ... | 5 | 14 | 10 | - 95 and under 105 hours| ... | 5 | 3 | ... | - 105 hours and over | ... | 3 | ... | 1 | - ----------------------+-------+-------+-------+-------+ - Total | 2 | 245 | 429 | 208 | - ----------------------+-------+-------+-------+-------+ - - ======================+=======+=======+=======+======== - Weekly Hours of Labor |40 and |50 and |60 y’rs| Total - | under | under | and |in each - |50 y’rs|60 y’rs| over | hour - | | | | group - ----------------------+-------+-------+-------+-------- - 54 hours and under | 27 | 6 | 1 | 415 - 55 and under 65 hours | 12 | 3 | ... | 189 - 65 and under 75 hours | 15 | 1 | ... | 171 - 75 and under 85 hours | 14 | 4 | 1 | 152 - 85 and under 95 hours | 5 | ... | ... | 34 - 95 and under 105 hours| 2 | 1 | ... | 11 - 105 hours and over | 2 | ... | ... | 6 - ----------------------+-------+-------+-------+-------- - Total | 77 | 15 | 2 | 978[20] - ----------------------+-------+-------+-------+-------- - - -TABLE 6. - -Weekly Hours of Labor of Women Employed in Restaurants by Occupation. - - =====================+===========+===========+===========+============= - |Waitresses | Cooks | Helpers |Total in each - | | | | hour group - Weekly Hours of Labor+-----+-----+-----+-----+-----+-----+-----+------- - | No. |Per | No. |Per | No. |Per | No. | Per - | |Cent | |Cent | |Cent | | Cent - ---------------------+-----+-----+-----+-----+-----+-----+-----+------- - Under 15 hours | 6 | 1.0 | ... | ... | 1 | .3| 7 | .7 - 15 and under 25 h’rs | 75 | 14.0| 1 | .5| 7 | 2.4| 83 | 8.1 - 25 and under 35 h’rs | 89 | 16.2| 1 | .5| 22 | 7.5| 112 | 11.0 - 35 and under 45 h’rs | 45 | 8.2| 7 | 4.0| 13 | 4.5| 65 | 6.3 - 45 and under 55 h’rs | 100 | 18.2| 17 | 9.0| 42 | 15.0| 159 | 16.0 - 55 and under 65 h’rs | 78 | 14.2| 34 | 18.0| 85 | 30.1| 197 | 19.3 - 65 and under 75 h’rs | 68 | 12.4| 51 | 27.0| 64 | 23.0| 183 | 18.0 - 75 and under 85 h’rs | 73 | 13.3| 49 | 26.0| 36 | 13.0| 158 | 15.5 - 85 and under 95 h’rs | 11 | 2.0| 15 | 8.0| 9 | 3.1| 35 | 3.4 - 95 and under 105 h’rs| 2 | .3| 7 | 4.0| 3 | 1.1| 12 | 1.1 - 105 hours and over | 1 | .2| 5 | 3.0| ... | ... | 6 | .6 - ---------------------+-----+-----+-----+-----+-----+-----+-----+------- - Total | 548 |100.0| 187 |100.0| 282 |100.0|1017 | 100.0 - ---------------------+-----+-----+-----+-----+-----+-----+-----+------- - - -TABLE 7. - -Weekly Hours of Labor of Women Employed in Restaurants by Nationality. - - =================+=======+=======+=======+=======+ - |54 h’rs|55 and |65 and |75 and | - Nationality | and | under | under | under | - | under |65 h’rs|75 h’rs|85 h’rs| - -----------------+-------+-------+-------+-------+ - American | 190 | 45 | 38 | 41 | - Austro-Hungarian | 83 | 88 | 97 | 81 | - Danish | 5 | ... | ... | ... | - Dutch | 1 | ... | 1 | ... | - Eng. and Canadian| 19 | 7 | 1 | 3 | - French | 2 | 3 | ... | ... | - German | 36 | 14 | 15 | 9 | - Greek | 1 | ... | ... | ... | - Irish | 44 | 5 | 7 | 12 | - Italian | 3 | 1 | 1 | 1 | - Polish | 5 | 8 | 2 | 2 | - Russian | 15 | 10 | 7 | 2 | - Scandinavian | 6 | 2 | ... | 1 | - Scotch | 1 | ... | 1 | ... | - Swiss | 1 | ... | ... | 1 | - West Indian | 2 | 1 | 1 | ... | - -----------------+-------+-------+-------+-------+ - Total | 414 | 184 | 171 | 153 | - -----------------+-------+-------+-------+-------+ - - =================+=======+=======+=======+=========== - |85 and |95 and |105 h’s| Total in - Nationality | under | under | and | each - |95 h’rs|105 h’s| over |nationality - -----------------+-------+-------+-------+----------- - American | 4 | 2 | ... | 320 - Austro-Hungarian | 18 | 6 | 6 | 379 - Danish | ... | ... | ... | 5 - Dutch | ... | ... | ... | 2 - Eng. and Canadian| 2 | 1 | ... | 33 - French | ... | ... | ... | 5 - German | 2 | ... | ... | 76 - Greek | ... | ... | ... | 1 - Irish | 1 | 1 | ... | 70 - Italian | ... | ... | ... | 6 - Polish | 3 | ... | ... | 20 - Russian | 3 | ... | ... | 37 - Scandinavian | ... | 2 | ... | 11 - Scotch | ... | ... | ... | 2 - Swiss | ... | ... | ... | 2 - West Indian | 1 | ... | ... | 5 - -----------------+-------+-------+-------+----------- - Total | 34 | 12 | 6 | 974[21] - -----------------+-------+-------+-------+----------- - - -TABLE 8. - -Weekly Wages of Women Employed in Restaurants by Occupation. - - ===============+===========+===========+===========+=============== - |Waitresses | Cooks | Helpers |Total in each - | | | | wage group - Weekly Wage +-----+-----+-----+-----+-----+-----+-------+------- - | No. |Per | No. |Per | No. |Per | No. | Per - | |Cent | |Cent | |Cent | | Cent - ---------------+-----+-----+-----+-----+-----+-----+-------+------- - Under $1 | 1 | .1| ... | ... | ... | ... | 1 | .1 - $1 and under $2| 1 | .1| ... | ... | ... | ... | 1 | .1 - 2 and under 3| 10 | 1.8| ... | ... | ... | ... | 10 | 1.0 - 3 and under 4| 74 | 14.0| 1 | .5| 21 | 7.6| 96 | 10.0 - 4 and under 5| 107 | 20.2| 4 | 2.1| 19 | 7.0| 130 | 13.2 - 5 and under 6| 119 | 23.0| 11 | 6.0| 51 | 18.5| 181 | 18.3 - 6 and under 7| 107 | 20.2| 15 | 8.1| 119 | 43.4| 241 | 25.0 - 7 and under 8| 65 | 12.2| 35 | 19.0| 52 | 19.0| 152 | 15.3 - 8 and under 9| 26 | 5.0| 36 | 20.0| 7 | 2.5| 69 | 6.0 - 9 and under 10| 8 | 1.5| 22 | 12.0| ... | ... | 30 | 3.0 - 10 and over | 10 | 1.9| 60 | 32.3| 5 | 2.0| 75 | 8.0 - ---------------+-----+-----+-----+-----+-----+-----+-------+------- - Total | 528 |100.0| 184 |100.0| 274 |100.0|986[22]| 100.0 - ---------------+-----+-----+-----+-----+-----+-----+-------+------- - - -TABLE 9. - -Weekly Income of Women Employed in Restaurants by Occupation. - - ===============+==========+=====+=======+======== - Weekly Income |Waitresses|Cooks|Helpers| Total - ---------------+----------+-----+-------+-------- - Under $1 | 2 | ... | ... | 2 - $1 and under $2| 2 | ... | ... | 2 - 2 and under 3| 2 | ... | ... | 2 - 3 and under 4| 16 | 1 | 21 | 38 - 4 and under 5| 24 | 4 | 19 | 47 - 5 and under 6| 47 | 11 | 51 | 109 - 6 and under 7| 51 | 15 | 119 | 185 - 7 and under 8| 61 | 35 | 52 | 148 - 8 and under 9| 59 | 36 | 7 | 102 - 9 and under 10| 60 | 22 | ... | 82 - 10 and under 15| 129 | 51 | 5 | 185 - 15 and under 25| 73 | 9 | ... | 82 - 25 and over | 7 | ... | ... | 7 - ---------------+----------+-----+-------+-------- - Total | 533 | 184 | 274 | 991[23] - ---------------+----------+-----+-------+-------- - - -TABLE 10. - -Wages of Women employed in Restaurants Showing Length of Time Idle during -Preceding Year by Reason of Slack Season, Change of Work, Vacation with -or Without Pay, Illness or Other Causes. - - ================+=========+=======+=========+=========+=========+ - | No time | Under | 2 weeks | 1 month |2 months | - Weekly Wage | idle |2 weeks|and under|and under|and under| - | | |1 month |2 months |3 months | - ----------------+---------+-------+---------+---------+---------+ - Under $2 | 1 | ... | ... | ... | ... | - $2 and under $3 | 1 | 1 | 1 | 2 | 2 | - 3 and under 4 | 25 | 10 | 10 | 8 | 4 | - 4 and under 5 | 34 | 10 | 15 | 4 | 7 | - 5 and under 6 | 45 | 13 | 14 | 14 | 7 | - 6 and under 7 | 76 | 25 | 29 | 11 | 13 | - 7 and under 8 | 52 | 19 | 13 | 8 | 10 | - 8 and under 9 | 26 | 7 | 6 | 4 | 3 | - 9 and under 10 | 14 | 5 | 1 | 1 | 1 | - 10 and over | 36 | 6 | 8 | 5 | ... | - ----------------+---------+-------+---------+---------+---------+ - Total | 310 | 96 | 97 | 57 | 47 | - ----------------+---------+-------+---------+---------+---------+ - - ================+=========+=========+=========+========+========= - |3 months |4 months |5 months |6 months|Total in - Weekly Wage |and under|and under|and under|and over|each wage - |4 months |5 months |6 months | | group - ----------------+---------+---------+---------+--------+--------- - Under $2 | ... | ... | ... | ... | 1 - $2 and under $3 | ... | ... | ... | ... | 7 - 3 and under 4 | 7 | 1 | 2 | 8 | 75 - 4 and under 5 | 5 | 2 | 1 | 6 | 84 - 5 and under 6 | 6 | 1 | 1 | 5 | 106 - 6 and under 7 | 9 | ... | 6 | 5 | 174 - 7 and under 8 | 4 | 1 | ... | 7 | 114 - 8 and under 9 | 1 | ... | 1 | 1 | 49 - 9 and under 10 | ... | 1 | 1 | ... | 24 - 10 and over | 3 | 1 | ... | 6 | 65 - ----------------+---------+---------+---------+--------+--------- - Total | 35 | 7 | 12 | 38 | 699[24] - ----------------+---------+---------+---------+--------+--------- - - -TABLE 11. - -Weekly Wage of Women Employed in Restaurants by Nationality. - - ====================+=====+======+======+======+======+======+======+ - |Under|$1 and|$2 and|$3 and|$4 and|$5 and|$6 and| - Nationality | $1 |under |under |under |under |under |under | - | | $2 | $3 | $4 | $5 | $6 | $7 | - --------------------+-----+------+------+------+------+------+------+ - American | 1 | 1 | 6 | 45 | 49 | 78 | 54 | - Austro-Hungarian | ... | ... | ... | 22 | 24 | 40 | 115 | - Danish | ... | ... | ... | 2 | 1 | 1 | ... | - Dutch | ... | ... | ... | ... | ... | 1 | ... | - English and Canadian| ... | ... | ... | 4 | 10 | 7 | 6 | - French | ... | ... | ... | ... | 1 | 1 | 1 | - German | ... | ... | ... | 11 | 14 | 10 | 13 | - Greek | ... | ... | ... | ... | ... | ... | ... | - Irish | ... | ... | 2 | 6 | 19 | 13 | 18 | - Italian | ... | ... | ... | ... | 1 | 1 | 3 | - Polish | ... | ... | ... | 1 | ... | 3 | 6 | - Russian | ... | ... | ... | 1 | 1 | 9 | 15 | - Scandinavian | ... | ... | ... | 1 | 3 | 2 | 1 | - Scotch | ... | ... | ... | ... | ... | 1 | ... | - Swiss | ... | ... | ... | ... | ... | 1 | ... | - West Indian | ... | ... | ... | ... | 1 | 1 | 2 | - --------------------+-----+------+------+------+------+------+------+ - Total | 1 | 1 | 8 | 93 | 124 | 169 | 234 | - --------------------+-----+------+------+------+------+------+------+ - - ====================+======+======+======+=======+=========== - |$7 and|$8 and|$9 and|$10 and| Total - Nationality |under |under |under | over | in each - | $8 | $9 | $10 | |Nationality - --------------------+------+------+------+-------+----------- - American | 35 | 16 | 7 | 15 | 307 - Austro-Hungarian | 70 | 34 | 20 | 47 | 372 - Danish | 1 | ... | ... | ... | 5 - Dutch | 1 | ... | ... | ... | 2 - English and Canadian| 1 | 3 | ... | 1 | 32 - French | 2 | ... | ... | ... | 5 - German | 15 | 2 | 1 | 8 | 74 - Greek | 1 | ... | ... | ... | 1 - Irish | 8 | 3 | ... | ... | 69 - Italian | 1 | ... | ... | ... | 6 - Polish | 9 | ... | 1 | ... | 20 - Russian | 2 | 5 | 1 | 3 | 37 - Scandinavian | 2 | 2 | ... | ... | 11 - Scotch | 1 | ... | ... | ... | 2 - Swiss | 1 | ... | ... | ... | 2 - West Indian | ... | ... | ... | ... | 4 - --------------------+------+------+------+-------+----------- - Total | 150 | 65 | 30 | 74 | 949[25] - --------------------+------+------+------+-------+----------- - - - - -APPENDIX VI. - - -STATES HAVING LAWS REGULATING WORK OF WOMEN EMPLOYED IN RESTAURANTS. - -Verified by U. S. Bureau of Labor Statistics - -HOURS - - ---------------------------------------- - Hours in Hours in - one day one week State - ---------------------------------------- - 8 48 California - 8 48 District of Columbia - 8 56 Arizona - 8 Colorado - 8 Washington - 54 Maine - 9 54 Missouri - 9 54 Nebraska - 9 54 Texas - 9 54 Utah - 9 Idaho - 9 Montana - 9 Oklahoma[26] - 10 54 Michigan - 10 54 Ohio - 10 54 Pennsylvania - 10 55 Wisconsin[27] - 10 56 Wyoming - 10 58 Minnesota - 10 60 Kentucky - 10 60 Louisiana - 10 60 Mississippi - 10 60 New Jersey - 10 60 Oregon - 10 Illinois - 10¼ 55 New Hampshire[27] - 10½ 57 Tennessee - ---------------------------------------- - To be determined by Industrial - Welfare Commission. - ---------------------------------------- - Arkansas - Kansas - ---------------------------------------- - - -ONE DAY OF REST IN SEVEN REQUIRED. - - California[28] - District of Columbia - New Jersey - Pennsylvania - - -NIGHT WORK FORBIDDEN. - - For all females - Nebraska - - For females under 18 - Arizona - California[29] - District of Columbia - Louisiana - New Hampshire - California - Colorado - - For females under 21 - Ohio - Pennsylvania - -Not more than 48 hours in one week - - For all females - New Hampshire - Wisconsin - - -MINIMUM WAGE REQUIRED - - Utah - -To be determined by Industrial Welfare Commission - - Arkansas - California - Colorado - Kansas - Massachusetts - Minnesota[30] - Nebraska - Oregon - Washington - Wisconsin - - -MEAL TIME REQUIRED - - Arizona - Louisiana - Maine - Minnesota - New Hampshire - New Jersey - Ohio - Pennsylvania - Wisconsin - Wyoming - - -SEATS REQUIRED - - Arizona - Arkansas - California - District of Columbia - Idaho - Indiana - Kansas - Kentucky - Louisiana - Maine - Maryland - Michigan - Minnesota - Missouri - Montana - Nebraska - New York - North Carolina - Ohio - Oklahoma - Oregon - Pennsylvania - South Dakota - Texas - Utah - Vermont - Washington - - -TIPS FORBIDDEN - - Arkansas - Iowa - Mississippi - South Carolina - - - - -FOOTNOTES - - -[1] See Appendix I. - -[2] Women and Child Wage-earners in the United States, Vol. V., Chap. X. - -[3] Dishwashers, silver cleaners, tray girls, cashiers, laundry workers -and pantry hands are included in this term. - -[4] 13th U. S. Census, 1910. Vol. VIII, Manufactures, p. 314. - -[5] Women and Child Wage-earners in the United States, Vol. V, p. 199. - -[6] The Girl Employed in Hotels and Restaurants. Juvenile Protective -Association of Chicago, 1912. - -[7] Report of the State Factory Investigating Commission for 1915, Vol. -IV, p. 1593. - -[8] _Ibid._, p. 1609. - -[9] Women and Child Wage-earners, Vol. V, p. 362. - -[10] Women and Child Wage-earners in the United States, Vol. V, p. 199. - -[11] The Girl Employed in Hotels and Restaurants. Juvenile Protective -Association of Chicago, 1912. - -[12] 30% of the workers interviewed had just begun work or did not report -on this point, so they have not been included in these figures. - -[13] See Appendix VI. - -[14] Annual Report of the Commissioner of Labor, 1914. - -[15] Fictitious names used. - -[16] Exclusive of 39 women who did not report on this point. - -[17] Exclusive of 63 women who did not report on this point. - -[18] Exclusive of 55 women who did not report on this point. - -[19] Exclusive of 68 women who did not report on this point. - -[20] Exclusive of 39 women who did not report on this point. - -[21] Exclusive of 43 women who did not report on this point. - -[22] Exclusive of 31 women who did not report on this point. - -[23] Exclusive of 26 women who did not report on this point. - -[24] Exclusive of 318 women who did not report on this point. - -[25] Exclusive of 68 women who did not report on this point. - -[26] In cases of emergency 10 hours a day are allowed if not less than -double for overtime is paid. - -[27] Has an 8 and 48 hour law for night work. - -[28] Except in cases of emergency. - -[29] Except in cases of emergency. - -[30] Not now in force—pending Supreme Court decision. - -*** END OF THE PROJECT GUTENBERG EBOOK BEHIND THE SCENES IN A -RESTAURANT *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online -at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Title: Behind the scenes in a restaurant</p> -<p style='display:block; margin-left:2em; text-indent:0; margin-top:0; margin-bottom:1em;'>A study of 1017 women restaurant employees</p> -<p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Author: The Consumers' League of New York City</p> -<p style='display:block; text-indent:0; margin:1em 0'>Release Date: November 30, 2022 [eBook #69451]</p> -<p style='display:block; text-indent:0; margin:1em 0'>Language: English</p> - <p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em; text-align:left'>Produced by: ellinora and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)</p> -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK BEHIND THE SCENES IN A RESTAURANT ***</div> - -<h1>Behind the Scenes in a<br> -Restaurant</h1> - -<p class="titlepage">A Study of 1017 Women Restaurant<br> -Employees</p> - -<p class="titlepage">By<br> -The Consumers’ League of New York City<br> -1916</p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> - -<h2 class="nobreak">TABLE OF CONTENTS.</h2> - -</div> - -<table class="contents"> - <tr> - <td class="tdr"></td> - <td></td> - <td class="tdpg smaller">PAGE</td> - </tr> - <tr> - <td class="tdr">1.</td> - <td><span class="smcap">Foreword</span></td> - <td class="tdpg"><a href="#FOREWORD">1</a></td> - </tr> - <tr> - <td class="tdr">2.</td> - <td><span class="smcap">Plan of Study</span></td> - <td class="tdpg"><a href="#PLAN_OF_STUDY">3</a></td> - </tr> - <tr> - <td class="tdr">3.</td> - <td><span class="smcap">The Worker</span></td> - <td class="tdpg"><a href="#THE_WORKER">6</a></td> - </tr> - <tr> - <td class="tdr"></td> - <td class="in1">Age</td> - <td class="tdpg"><a href="#Age">6</a></td> - </tr> - <tr> - <td class="tdr"></td> - <td class="in1">Nationality</td> - <td class="tdpg"><a href="#Nationality">8</a></td> - </tr> - <tr> - <td class="tdr"></td> - <td class="in1">Family and Home</td> - <td class="tdpg"><a href="#Family_and_Home">10</a></td> - </tr> - <tr> - <td class="tdr">4.</td> - <td><span class="smcap">Hours</span></td> - <td class="tdpg"><a href="#HOURS">12</a></td> - </tr> - <tr> - <td class="tdr"></td> - <td class="in1">Weekly Hours of Labor</td> - <td class="tdpg"><a href="#Weekly_Hours_of_Labor">12</a></td> - </tr> - <tr> - <td class="tdr"></td> - <td class="in1">The Day of a Restaurant Worker</td> - <td class="tdpg"><a href="#The_Day_of_a_Restaurant_Worker">15</a></td> - </tr> - <tr> - <td class="tdr"></td> - <td class="in1">Night Work and One Day’s Rest in Seven</td> - <td class="tdpg"><a href="#Night_Work">17</a></td> - </tr> - <tr> - <td class="tdr"></td> - <td class="in1">The Long-day Workers</td> - <td class="tdpg"><a href="#The_Long-Day_Workers">19</a></td> - </tr> - <tr> - <td class="tdr">5.</td> - <td><span class="smcap">Wages</span></td> - <td class="tdpg"><a href="#WAGES">20</a></td> - </tr> - <tr> - <td class="tdr"></td> - <td class="in1">Weekly Wages</td> - <td class="tdpg"><a href="#Weekly_Wages">20</a></td> - </tr> - <tr> - <td class="tdr"></td> - <td class="in1">The Tipping System</td> - <td class="tdpg"><a href="#The_Tipping_System">23</a></td> - </tr> - <tr> - <td class="tdr"></td> - <td class="in1">Irregularity of Employment</td> - <td class="tdpg"><a href="#Irregularity_of_Employment">25</a></td> - </tr> - <tr> - <td class="tdr"></td> - <td class="in1">Lack of Opportunity in Restaurant Work</td> - <td class="tdpg"><a href="#Lack_of_Opportunity">26</a></td> - </tr> - <tr> - <td class="tdr">6.</td> - <td><span class="smcap">Summary of Study</span></td> - <td class="tdpg"><a href="#SUMMARY_OF_STUDY">27</a></td> - </tr> - <tr> - <td class="tdr">7.</td> - <td><span class="smcap">Recommendations for Legislative Amendment</span></td> - <td class="tdpg"><a href="#RECOMMENDATIONS">29</a></td> - </tr> - <tr> - <td class="tdr">8.</td> - <td><span class="smcap">Appendix I.</span>—A Statement from the Labor - Department of the State of New York Advocating the Limitation of Hours - of Work for Restaurant Employees</td> - <td class="tdpg"><a href="#APPENDIX_I">31</a></td> - </tr> - <tr> - <td class="tdr">9.</td> - <td><span class="smcap">Appendix II.</span>—Extracts from a Tentative - Report on the Physical Condition of Women Employees in Restaurants, - Based on a Study Conducted by the Occupational Clinic of the Health - Department of the City of New York</td> - <td class="tdpg"><a href="#APPENDIX_II">33</a></td> - </tr> - <tr> - <td class="tdr">10.</td> - <td><span class="smcap">Appendix III.</span>—Restaurant Work from a - Worker’s Point of View</td> - <td class="tdpg"><a href="#APPENDIX_III">35</a></td> - </tr> - <tr> - <td class="tdr">11.</td> - <td><span class="smcap">Appendix IV.</span>—Schedule Used</td> - <td class="tdpg"><a href="#APPENDIX_IV">37</a></td> - </tr> - <tr> - <td class="tdr">12.</td> - <td><span class="smcap">Appendix V.</span>—Tables</td> - <td class="tdpg"><a href="#APPENDIX_V">39</a></td> - </tr> - <tr> - <td class="tdr">13.</td> - <td><span class="smcap">Appendix VI.</span>—State Laws Regulating Work - of Women Employed in Restaurants</td> - <td class="tdpg"><a href="#APPENDIX_VI">47</a></td> - </tr> -</table> - -<hr class="chap x-ebookmaker-drop"> - -<p><span class="pagenum"><a id="Page_1"></a>[1]</span></p> - -<div class="figcenter illowp50" id="illus1" style="max-width: 29.6875em;"> - <img class="w100" src="images/illus1.jpg" alt=""> - <p class="caption"><span class="smcap">Wanted—A Rest</span></p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> - -<h2 class="nobreak" id="FOREWORD">FOREWORD.</h2> - -</div> - -<p>“I keep hearing about laws for women. Where are -they?” This was the question asked by a woman working -twelve hours a day in a restaurant. What must we -tell her? What excuse have we to offer for excluding -her from the protection the law gives to women working -in factories and mercantile establishments? That we -have safeguarded women in these fields of employment -from overwork proves that we know the dangers of overwork, -that long hours interpreted in terms of human life -mean exhaustion, disease, immorality, pauperism and a -weaker generation to follow our own. This is an old -story, it has been told again and again. Yet with our -over-sensitiveness to an encroachment upon the rights -and liberties of American citizens, we have failed to extend -the protection of our laws to all who need their protection.</p> - -<p>The New York State Labor Law as it stands makes -it illegal to employ women in factories and mercantile -establishments more than fifty-four hours or six days in -any one week, or between ten o’clock at night and six -o’clock in the morning. So far, so good. If these laws -are enforced, we may feel fairly confident that women in -these branches of industry at least have some measure -of protection. But what of the women not safeguarded -by the law? Who are they, and why should they be neglected?</p> - -<p>Between fifteen and twenty thousand of these women -are workers in restaurants—waitresses, cooks, kitchen -girls, pantry hands—upon whose services all of us depend -at one time or another for our comfort and pleasure. The -Consumers’ League of New York City has long felt the -need of including restaurant workers under the provisions -of the Labor Law. The State Department of Labor lays -special stress upon this need.<a id="FNanchor_1" href="#Footnote_1" class="fnanchor">[1]</a> Believing, therefore, both -from casual observation and from the statement of the -Labor Department that women in restaurants are not -properly guarded from industrial strain, the League -planned to explore the field further, to discover just -what actually are the hours, wages and general conditions<span class="pagenum"><a id="Page_2"></a>[2]</span> -of work in this branch of industry and to learn their -effect upon the life and health of the worker.</p> - -<p>A valuable study of this subject was made in 1910 by -the United States Bureau of Labor Statistics for New -York and several of the larger cities of the country.<a id="FNanchor_2" href="#Footnote_2" class="fnanchor">[2]</a> -Though the Consumers’ League has not entered upon -wholly new ground, yet with adequate time for detailed -study it has been possible for it to make a more exhaustive -inquiry than any made heretofore, and to bring to -light new phases of the question. The story of its discoveries -is told in the pages that follow, to this end, that -with wider knowledge of facts, public interest may be -reawakened and stimulated to demand adequate legal -protection for women employed in restaurants.</p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> - -<p><span class="pagenum"><a id="Page_3"></a>[3]</span></p> - -<h2 class="nobreak" id="PLAN_OF_STUDY">PLAN OF STUDY.</h2> - -</div> - -<p>Believing that one of the most satisfactory sources -of information in regard to labor conditions is the word -of the workers themselves, the Consumers’ League decided -to base its study mainly upon interviews with -restaurant employees. One thousand and seventeen -(1,017) women were interviewed in New York City and -in six of the larger cities of the State. They were seen -in their homes, at their places of employment and through -employment agencies.</p> - -<p>In New York City all the interviews were held at the -Occupational Clinic of the Board of Health, where, -through the courtesy of Dr. Harris, Chief of the Bureau -of Industrial Hygiene, a room was set aside for the use -of the League investigator. In response to a requirement -of the Health Department, all food-handlers in the city -come to the Clinic for a physical examination and certificate -testifying that they are free from communicable -disease. The investigator could in this way meet the -women on neutral ground when there was no temptation -to conceal or distort facts, and talk confidentially with -them. The interviews taken at the Clinic in five months -would have required at least a year to get in any other -way.</p> - -<p>The New York State Consumers’ League and the -branch leagues in Buffalo, Syracuse and Mr. Vernon co-operated -in interviewing women in localities outside of -New York City, and the same undesirable conditions were -found to prevail throughout the State.</p> - -<p>Supplementary information was also obtained from -all other available sources, such as employers, employment -agencies, girls’ clubs and published reports. The -workers came from every kind of restaurant, including -hotels, tea-rooms, buffet and dairy lunches, cafeterias -and clubs. In this way it was possible to get in touch -with a thoroughly representative group of workers, including -the best paid as well as the most underpaid.</p> - -<p>In undertaking the investigation, the League sought -to answer three questions: first, what are the actual conditions -of labor prevailing in the restaurants of New -York State; second, are these conditions such that the<span class="pagenum"><a id="Page_4"></a>[4]</span> -worker may lead a wholesome, normal life; and third, -how do these conditions react through the individual -worker upon society as a whole.</p> - -<p class="mt5">The Consumers’ League acknowledges its deep indebtedness -to Dr. Harris for the helpful interest that he -has taken in its work, and for his courtesy in allowing -the League investigator to take interviews at the Occupational -Clinic.</p> - -<p><span class="pagenum"><a id="Page_5"></a>[5]</span></p> - -<div class="figcenter illowp100" id="illus2" style="max-width: 43.75em;"> - <img class="w100" src="images/illus2.jpg" alt=""> - <p class="caption">The Normal Working Day—Eight Hours.</p> - <p class="caption">A Common Occurrence—Fifteen Hours.</p> -</div> - -<p>There is no class of employees who serve the public -so directly as do restaurant workers. Also, it is obviously -of vital interest to the public that those who serve -them in this way be strong and healthy since they are -in a position peculiarly adapted to spread disease. The -study just terminated has brought to light certain facts -which point to a grave danger to the individual worker, -to those whom she serves and to the community. Hard -work kept up for incredibly long hours, low pay, health -impaired and resistance to disease lowered through -fatigue—these are some of the facts which make action -on our part necessary, that restaurant work may be a -safe and wholesome occupation.</p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> - -<p><span class="pagenum"><a id="Page_6"></a>[6]</span></p> - -<h2 class="nobreak" id="THE_WORKER">THE WORKER.</h2> - -</div> - -<h3 id="Age"><span class="smcap">Age.</span></h3> - -<p>An outstanding feature of restaurant work is the -presence in this occupation of a very large proportion of -girls and young women. One-fourth of all the workers -are under 21, and two-thirds under 30 years of age. (<a href="#diagram1">See -Diagram 1</a>). There are several reasons to account for -this fact.</p> - -<p>A certain amount of excitement attaches to the work -of a restaurant waitress which appeals to young girls. -She sees and talks to a great many people; she likes the -noise and bustle and cheerful atmosphere of the dining -room. Also, the employer prefers young and pretty girls -as waitresses, especially where the customers are mostly -men. They help to make his place attractive and popular. -One waitress remarked, “When the girls get to -looking bad, they are laid off and someone else is put -in their place.”</p> - -<p>As might be expected, restaurant cooks are a somewhat -older set of women than the waitresses, not quite -one-half being under 30 years. Their work requires -experience and the ability to think and plan. Considering -the nature and demands of the work, it is startling -to find that twenty per cent. of their number are girls -not yet 21 years old.</p> - -<p>Over seventy-five per cent. of the kitchen girls and -other helpers<a id="FNanchor_3" href="#Footnote_3" class="fnanchor">[3]</a> are under 30, and nearly half under 21. -This is the youngest group. Their work needs no skill -or previous training, the chief requirement being physical -strength.</p> - -<p>The youth of these restaurant workers gives rise to -two distinct dangers, a physical danger and a moral one. -Restaurant work necessarily involves many hours of -standing and walking, lifting and carrying heavy weights. -This is an unavoidable feature, but it is of the utmost -importance that it be not ignored. Medical authorities -have pointed out the serious results that follow the strain -of continued standing and over-work of young girls. Dr. -Harris states that in occupations which require such<span class="pagenum"><a id="Page_7"></a>[7]</span> -lifting and carrying and such long hours of standing -“there is a definite hazard to the child-bearing capacity -of women. This is of vital consequence to society as a -whole.”</p> - -<div class="figcenter illowp100" id="diagram1" style="max-width: 43.75em;"> - <img class="w100" src="images/diagram1.jpg" alt=""> - <p class="caption"><span class="smcap">Diagram 1.</span>—Ages of Women Employed in Restaurants by Occupation.</p> -</div> - -<p>The moral danger of the work is largely confined to -waitresses. Because of their position, they are peculiarly -exposed to the attentions of men customers. For -this very reason, the Baltimore Vice Commission recommends -that only older and more experienced women be -employed in this capacity, while in Norway the law sets -a minimum age limit for waitresses in public places.</p> - -<p>If the restaurant worker is to resist the strain of -the work and the temptations to which she is exposed, -hours and conditions must be so adjusted as to prevent -all overtaxing of her strength and elasticity.</p> - -<p><span class="pagenum"><a id="Page_8"></a>[8]</span></p> - -<div class="figcenter illowp100" id="diagram2" style="max-width: 43.75em;"> - <img class="w100" src="images/diagram2.jpg" alt=""> - <p class="caption"><span class="smcap">Diagram 2.</span>—Nationality of Women Restaurant Workers.</p> -</div> - -<h3 id="Nationality"><span class="smcap">Nationality.</span></h3> - -<p>The majority of restaurant workers are foreigners. -Less than one-third are American-born, and of these a -great many have foreign-born parents and live among -members of their own race, so that they can hardly be -classed as Americans. The largest single group is made -up of Austro-Hungarians. (<a href="#diagram2">See Diagram 2</a>). The demand -for cheap, unskilled labor in this occupation calls -for the kind of service which these girls and others of -the European peasant class can give. The outdoor life -in the fields of their native land fits them for the hard -labor required in a restaurant kitchen. They do not remain -fit long, however. After a year or two of this work, -much of their sturdiness is lost, color and brightness are -gone from their faces, and they have become pale and -listless. A curiously dull, passive look is characteristic -of many of them.</p> - -<p>Living as they do among their own people these young -peasants have no opportunity to absorb American standards -and customs. Their ignorance makes it easy for -employers to exploit them, demanding hours of labor -and paying wages to which no American girl would submit. -An employment agent said: “My ’phone rings day -and night—all want peasant girls for kitchen helpers -because they are the only kind that will stand such long -hours.” Attempts to organize restaurant workers in -New York State have never succeeded. The Secretary -of the Hotel and Restaurant Employees’ International -Alliance, speaking of their unsuccessful efforts along<span class="pagenum"><a id="Page_9"></a>[9]</span> -this line in New York City in 1915, says, “This is not the -first attempt to organize the girls. We have had a similar -experience before,—in fact have had three experiences -in that city and none of them a bit more encouraging -than the present one.” This is largely due to the -presence of so great a number of young foreign girls in -this occupation. They are not in a position to unite and -work for their own protection. The only channel through -which that protection can come is the law.</p> - -<p><span class="pagenum"><a id="Page_10"></a>[10]</span></p> - -<div class="figcenter illowp100" id="diagram3" style="max-width: 43.75em;"> - <img id="diagram4" class="w100" src="images/diagram3-4.jpg" alt=""> - <p class="caption"><span class="smcap">Diagram 3.</span>—Living Condition of Women Employed in Restaurants.</p> - <p class="caption"><span class="smcap">Diagram 4.</span>—Marital Condition of Women Employed in Restaurants.</p> -</div> - -<h3 id="Family_and_Home"><span class="smcap">Family and Home.</span></h3> - -<p>While the greater number of restaurant workers are -unmarried, it is rather surprising to find so large a proportion -of married women in the work. (<a href="#diagram4">See Diagram -4.</a>) This is easily explained, however, by the fact that -many of them are “one-meal” girls, that is, they are employed -only for the rush hour at noon. In this way they -can earn a little extra money while their husbands are at -work, either as “pin-money” for themselves, or to help -toward the support of the children.</p> - -<p>The majority of restaurant employees live with their -family or relatives (<a href="#diagram3">See Diagram 3</a>), but this does not -mean that they are not entirely self-dependent. As large -a proportion of a girl’s wage goes into the family exchequer -as she would have to pay for board and lodging -elsewhere. The financial advantage of living at home -appears chiefly in giving her a place of refuge when she -is out of a job.</p> - -<p>Restaurant workers are a tenement house population. -A few, to be sure, can afford comfortable little apartments -of their own, but as a whole their lot falls within -the congested tenement districts of the city. Confusion, -over-crowding, dirt, lack of sunlight, air and privacy, -and unwholesome surroundings are only too common in -their homes. The janitor of an East Side tenement house -said: “A little while ago down in Third Street there -were twenty-three girls sleeping in two rooms. They’d -put their mattresses down on the floor at night and pile<span class="pagenum"><a id="Page_11"></a>[11]</span> -them on top of each other in the day time. Most of -them were kitchen hands at ⸺’s,” naming a well-known -chain of restaurants.</p> - -<p>The low standards of the European peasant class -from which restaurant workers are largely recruited, -drag down all standards. No other result is possible -under present conditions. They live—but how? Low -wages, miserably long hours, no opportunity to fit themselves -for their new surroundings—this is what we offer -these young peasant girls who come to America confidently -expecting better things than they have left behind.</p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> - -<p><span class="pagenum"><a id="Page_12"></a>[12]</span></p> - -<h2 class="nobreak" id="HOURS">HOURS.</h2> - -</div> - -<h3 id="Weekly_Hours_of_Labor"><span class="smcap">Weekly Hours of Labor.</span></h3> - -<p>The salient characteristic of restaurant work is the -length of the working day. Fifty-eight per cent. of the -women employees work each week beyond the fifty-four-hour -limit set by law for women in stores and factories. -A twelve-hour day and a seven-day week is the lot of one-fifth -of these workers. (<a href="#diagram5">See Diagram 5.</a>) A fifteen-hour -day is not uncommon. Not quite one-half of the waitresses -work over 54 hours a week or 9 hours a day. The -reason for this is that a large number of them, 31 per -cent., are “one-meal girls.” <i>Seventy-eight per cent.</i> of -all other restaurant workers, however, exceed the fifty-four -hour week.</p> - -<p>Comparing the hours of labor of these women with -the hours of labor of all employees, both male and -female, in the factories of New York State, four per cent. -of the factory employees and thirty-five per cent. of -the women restaurant employees work over sixty hours -a week. Two per cent. of the factory employees and -twenty per cent. of the women in restaurants work seventy-two -hours or over.<a id="FNanchor_4" href="#Footnote_4" class="fnanchor">[4]</a></p> - -<div class="figcenter illowp100" id="diagram6" style="max-width: 43.75em;"> - <img class="w100" src="images/diagram6.jpg" alt=""> - <p class="caption"><span class="smcap">Diagram 6.</span>—Comparison of Weekly Hours of Labor for Women in -Restaurants and all Factory Employees in New York State.</p> -</div> - -<p>Shorter hours have been brought about in factories -by the voluntary action of manufacturers, who recognize -the inefficiency of over-worked men and women; by -concerted action of the workers, who have united to fight -for their own protection; and by legal enactment, proving -that the people of New York State are alive to the -dangers of overwork. Some restaurant managers realize -the waste and harm of too long hours and arrange their<span class="pagenum"><a id="Page_13"></a>[13]</span> -employees’ time accordingly; most of them do not. Women -restaurant workers in New York State have never -been successfully organized; they cannot protect themselves. -They have no legal redress for overwork; the -law has neglected them. In the course of this investigation, -a girl of twenty was found working one hundred -and twenty-two hours a week—longer than the law allows -factory employees to work in two weeks. Yet this -is within the law. Although restaurants differ from -stores and factories in keeping open more hours a day, -and sometimes for the whole twenty-four, a system of -shifts would do away with the scandalously long hours -to which thousands of girls and women are bound.</p> - -<div class="figcenter illowp100" id="diagram5" style="max-width: 43.75em;"> - <img class="w100" src="images/diagram5.jpg" alt=""> - <p class="caption"><span class="smcap">Diagram 5.</span>—Weekly Hours of Labor of Women Employed in Restaurants.</p> -</div> - -<p>That restaurant work is at best a great drain upon -the physical strength and nervous force of the worker -is evident. Standing, walking, lifting and carrying heavy -weights is unavoidable. The report on restaurants made -by the United States Bureau of Labor Statistics says: -“There was much complaint among the waitresses that -the work was very hard and they could stand it but a few -years. A number of the girls interviewed had worked -as three meal girls until their health was broken; then -they took positions as one meal girls and barely made a -living. Carrying the heavy trays and the constant standing -and walking cause ill health. Usually a man is employed -to carry away the empty dishes, but the waitresses -must bring the trays loaded with food.”<a id="FNanchor_5" href="#Footnote_5" class="fnanchor">[5]</a></p> - -<p>Besides the cost to endurance, nerves are at constant -tension for hurry is the remorseless rule. A waitress -must not only remember a multitude of orders and fill -them quickly, but she must keep her temper under the -exactions of the most trying customer. The cook must -keep her head amid the confusion and noise of a hot, -crowded kitchen. The kitchen girl must be everywhere -at once with a helping hand and the dish-washer’s very -job depends upon her quickness. One of this latter group -said that she washes seven thousand articles in an hour -and a half. A waitress, when asked the effect of the -work upon her, answered, “Sore feet and a devilish mean -disposition.” A man restaurant worker speaking of -kitchen girls remarked, “It’s no work for a woman. -They have to lift heavy pots full of vegetables and fill<span class="pagenum"><a id="Page_14"></a>[14]</span> -in all the gaps. A man has some endurance, but a woman -can’t stand it more than nine hours a day.”</p> - -<p>Many kinds of work are difficult and taxing in their -performance, but if the working day is not prolonged beyond -a certain point, and there is a sufficient period of -rest, such work is not necessarily injurious to the health -of the worker. If this point is passed, health is impaired.</p> - -<div class="figcenter illowp50" id="illus3" style="max-width: 29.6875em;"> - <img class="w100" src="images/illus3.jpg" alt=""> -</div> - -<p><span class="pagenum"><a id="Page_15"></a>[15]</span></p> - -<h3 id="The_Day_of_a_Restaurant_Worker"><span class="smcap">The Day of a Restaurant Worker.</span></h3> - -<p>The day of a restaurant worker does not begin with -her arrival at the restaurant nor end when she leaves. -Half of these women live at a distance, taking thirty -minutes or more to reach their place of employment. -When this extra hour spent in going to and from work -is added to a twelve hour day, it is a factor to be reckoned -with. It means cutting off an already insufficient night’s -rest, and, when a girl cannot afford carfare, a weary -walk home after being on her feet all day. Nor is this all. -Only a few of the best-paid waitresses can afford to pay -for the laundering of their aprons and uniforms. Consequently -this must be done by the girl herself, adding -another burden to a load already too heavy.</p> - -<p>The law requires that girls in factories and stores -have at least one-half hour off for luncheon. This does -not apply to restaurant workers. The “one-meal” girls -eat before and after serving, but the majority of the -“two-meal” and full-time girls have no time at all for -meals. They must eat when they can snatch a moment -from their work. There were many complaints of indigestion -and loss of appetite from the workers as a result -of haste and irregularity in taking their meals. One -girl remarked, “You’re glad to grab ’em any way you -can round here,” and another said, “It’s a wonder more -girls aren’t dead, the way they eat all of a rush. Often -the smell of food all the time takes away my appetite so -I can’t eat any way.”</p> - -<p>A regular time off for meals would be of great benefit -to the worker not only in allowing her to eat quietly and -comfortably, but in giving her a little rest. In some -restaurants after the noon rush is over the girls can sit -down and do “side-work,” folding napkins, polishing silver, -filling salt-cellars, etc. The greater number of girls, -however, have no so-called “idle time.” They must be -on their job continuously. In other restaurants the girls -work on a “split trick,” that is, they have one or two -hours off in the afternoon. This is a very unpopular arrangement. -Not only does it keep them out late in the -evening, but they cannot use their free time to good advantage. -There is little opportunity for recreation or -social intercourse during these hours because they come -in the morning or afternoon when the girls’ friends are<span class="pagenum"><a id="Page_16"></a>[16]</span> -all at work. Nor is there ordinarily time for fresh air -and exercise, especially in the case of the kitchen workers. -A waitress usually has only to take off her apron -to be ready for the street, but the other women have not -time to change to street clothes and back again in their -free period. They stay in the hot kitchen because no -other place is provided.</p> - -<p>Up at six, away at 6:30, home at 8 o’clock at night -worn out by the wear and tear of twelve hours’ toil, a -dress and an apron to be washed and ironed for tomorrow—after -a day like this, what spirit or strength is -left to a girl for play and the friendly relations that safeguard -her from moral danger? It is a significant fact -that with few exceptions the restaurant worker is not -known to settlements and girls’ clubs. She does not -share the group interests and social life open to other -working girls. Neither does she make friends with her -fellow-workers—the spring and vitality needed to win -and establish friendships has been lost under the deadening -effect of overwork.</p> - -<p>According to Miss Mary Van Kleeck’s estimate in -her study of “Working Girls in Evening Schools,” less -than one per cent. of those attending were restaurant -workers. They simply have not the physical strength -for outside activities and interests. Time after time in -answer to the question “What do you do in the evening?” -came the reply, “Oh, I go right to bed.” One -girl, who left the work because of broken health, said, -“If I went out in the evening I’d be sick the next day, -and the boss would say I couldn’t expect to do good work -if I stayed out late at night.”</p> - -<p>The report on restaurants of the Chicago Juvenile -Protective Association, emphasizes a truth too much -ignored when it says: “The entire investigation revealed -once more the hideous risks of the excessively fatigued -and overworked girl, who is able to obtain the rest and -comfort she craves only through illicit channels.”<a id="FNanchor_6" href="#Footnote_6" class="fnanchor">[6]</a></p> - -<div class="figcenter illowp87" id="illus4" style="max-width: 43.75em;"> - <img class="w100" src="images/illus4.jpg" alt=""> - <p class="caption">Restaurant Kitchen Opening on Row of Toilets.</p> - <p class="caption">Loaned by the Tenement House Department of the City of New York.</p> -</div> - -<p><span class="pagenum"><a id="Page_17"></a>[17]</span></p> - -<h3 id="Night_Work"><span class="smcap">Night Work and One Day’s Rest in Seven.</span></h3> - -<p>Although the number of women employed in restaurants -at night is not great, night work in this occupation -is a factor to be seriously considered. The restaurants -which employ women at night are the small establishments -in the tenement districts of the city where hours -are longest and surroundings most trying; the cheaper -restaurants in the theatre districts where the employment -of women is an added attraction to after-the-theatre -supper parties; and restaurants in railway stations -which are necessarily open all night.</p> - -<p>The law makes it illegal to employ women in factories -and mercantile establishments between 10 p. m. and 6 a. m. -The reasons which caused the state to exercise its police -power to safeguard the health and morals of these classes -of workers apply equally to the employment of women in -restaurants. The very fact that only four per cent. of -the workers interviewed were employed at night proves -that night work for women in restaurants is not a necessary -evil. That it is an evil is beyond question.</p> - -<p>The dangers of night work are two-fold. First, it is -a distinct menace to the health of the worker. The Factory -Investigating Commission in its Report to the Legislature -for 1913, states: “The chief danger to health -from night work is ... due to the inevitable lack of -sleep and sunlight. Recuperation from fatigue takes -place fully only in sleep, and best in sleep at night. Hence -night work is, in a word, against nature. This injury to -health is all the greater because sleep lost at night by -working women is never fully made up by day. For, -in the first place, sleep in the day time is not equal in recuperative -power to sleep at night.... Moreover, -quiet and privacy for sleep by day is almost impossible -to secure. Upon returning home in the middle of the -night or at dawn the workers can snatch at most only a -few hours’ rest.”</p> - -<p>Often a woman will have one week of night work -alternating with a week of work in the day time. She -hardly gets accustomed to sleeping by day when she is -taken off the night shift, to change back again at the end -of the week. Thus it is impossible for her to form regular -habits in sleeping and eating.</p> - -<p>Secondly, there is a grave moral danger involved in<span class="pagenum"><a id="Page_18"></a>[18]</span> -night work, especially for restaurant workers since at -this time they are open to the attentions of an undesirable -class of men. “I don’t like to work at night,” one -young waitress said. “The men are always fresher to -girls at night than in the day time. Perhaps it’s because -so many of those gamblers come in drunk.” Nor is it -safe for a woman to go home alone after twelve o’clock -at night. Instances of hideous occurrences are familiar -to everyone. A little widow, the mother of seven children, -told the investigator that she had given up her -work as a dishwasher for this very reason. A friend of -hers working in a nearby restaurant, was set upon, -robbed and killed on her way home from work late one -night. “I changed my work then,” said the woman, -“for what would the children do if anything happened -to me?”</p> - -<p>The majority of restaurants employ men for night -duty. It is evident, therefore, that the employment of -women is not essential to the convenience and comfort -of either restaurant owners or customers.</p> - -<p>In nearly every branch of industry the working week -is six days long. It is universally conceded that there -must be one day in the seven for rest and relaxation if -men and women are to give their best service. With -restaurant workers, thirty-three per cent. of whom have -no day of rest in seven, the need for such a time is particularly -great because of the long working day. Otherwise -they have no opportunity for a thorough rest and -the poisons of fatigue are not thrown off. If these -poisons are not eliminated, they accumulate in the system -and finally result in physical breakdown.</p> - -<p>And not only is this free day important on the score -of health, but it is also the time for recreation and the -strengthening of family ties. For the girl who has no -leisure, no time for real relaxation and play, there is -only a starved and empty existence. A woman who has -no opportunity to be with and to know her children, who -must leave them to the care of friends or a day nursery -or the street, who has no day in the week to be at home -with them, can hardly be a potent factor in shaping their -lives. She suffers and so do the children, and the stability -of such a family life is at best uncertain. One woman -said, “If I get a half day off on Sunday to be with my -children, it makes me happy all the week.”</p> - -<p><span class="pagenum"><a id="Page_19"></a>[19]</span></p> - - -<div class="figcenter illowp95" id="diagram7" style="max-width: 43.75em;"> - <img id="diagram8" class="w100" src="images/diagram7-8.jpg" alt=""> - <p class="caption"><span class="smcap">Diagram 7.</span>—Ages of Women Restaurant - Workers Employed Over 54 Hours Weekly.</p> - <p class="caption"><span class="smcap">Diagram 8.</span>—Nationality of Women - Restaurant Workers Employed Over 54 Hours Weekly.</p> -</div> - -<h3 id="The_Long-Day_Workers"><span class="smcap">The Long-Day Workers.</span></h3> - -<p>Who are the workers that bear the brunt of the long -hours in restaurants? They are for the most part the -younger women and girls—those who are most likely to -be injured by overstrain. They are the very ones whom -it is to society’s interest to protect most carefully since -by their strength is measured the strength of the next -generation. Less than thirty per cent. of all workers -exceeding fifty-four hours a week are over thirty years -of age. (<a href="#diagram7">See Diagram 7.</a>)</p> - -<p>Foreign-born women also make up the greater part of -this group. (<a href="#diagram8">See Diagram 8.</a>) They do not know how to -protect themselves from employers’ unreasonable demands, -they must have work and they are not trained -for anything except unskilled labor. They will work -any number of hours exacted by the employer whatever -the cost, until exhaustion renders them unfit for labor of -any kind.</p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> - -<p><span class="pagenum"><a id="Page_20"></a>[20]</span></p> - -<h2 class="nobreak" id="WAGES">WAGES.</h2> - -</div> - -<h3 id="Weekly_Wages"><span class="smcap">Weekly Wages.</span></h3> - -<p>The wage of restaurant workers is of immediate interest -to everyone who enters a restaurant. You not -only pay for your food, but your tip helps to pay the -waitress’s salary. It is upon this source of income that -she depends for the greater part of her earnings. Any -study of wages in this branch of industry must take into -consideration not only that tips form a large part of the -income of waitresses but that the majority of women -get all their meals at the restaurant, or the equivalent of -$3.00 a week in addition to actual wages.<a id="FNanchor_7" href="#Footnote_7" class="fnanchor">[7]</a> Professor -Streightoff has fixed upon $9.00 a week as the minimum -amount upon which a girl can live independently in New -York City.<a id="FNanchor_8" href="#Footnote_8" class="fnanchor">[8]</a> Eighty-seven per cent of all women restaurant -workers are being paid less than $9.00, but when -food and tips are estimated and added, the proportion -receiving less than a living wage is thirty-one per cent. -While it is true therefore that the majority of workers in -restaurants are earning enough to support themselves, it -is a matter for grave concern that so large a number of -women are being forced below the lowest point at which -they can maintain health and decency.</p> - -<p>Moreover this $9.00 a week minimum does not allow -for saving against illness, dentist’s bills, unemployment -or any other emergency. Taking $10.00 a week as the -least upon which a girl can live and save, we find that -forty-nine per cent. of these women are receiving in -actual wages or their equivalent less than this amount. -A few restaurant workers live at their place of employment, -thus receiving lodging as well as board, but as this -is true of only four per cent., the proportion is too small -to affect appreciably the wage scale as a whole.</p> - -<p>It is upon the kitchen and pantry hands who make up -twenty-eight per cent. of all the workers that the burden -of low wages falls most heavily. Waitresses have the -opportunity to make tips, cooks receive comparatively -fair wages because their work requires a certain amount<span class="pagenum"><a id="Page_21"></a>[21]</span> -of skill, but the other women cannot make tips and their -unskilled labor is very poorly paid. One-third are receiving -less than $6.00 a week, and three-fourths less than -$7.00. (<a href="#diagram9">See Diagram 9.</a>)</p> - -<div class="figcenter illowp50" id="diagram9" style="max-width: 29.6875em;"> - <img class="w100" src="images/diagram9.jpg" alt=""> - <p class="caption"><span class="smcap">Diagram 9.</span>—Weekly Wages of Women Employed in Restaurants.</p> -</div> - -<p>The income of a restaurant worker is not clear gain. -Certain expenses are involved in the work which she -must meet herself. In restaurants where a special dress -is required the waitress must provide her own uniforms, -and she must also either wash them herself, or pay for -having them laundered. Two clean uniforms a week is -the usual requirement and in some cases three. The report -of the United States Labor Department estimates -that it costs a girl about $0.63 a week for the laundering -of her aprons alone.<a id="FNanchor_9" href="#Footnote_9" class="fnanchor">[9]</a> It costs $0.25 to have a uniform -laundered, which means $1.13 must be deducted from the -$3.50 a week usually paid to waitresses in tea-rooms, -where special dresses are always required. In one New -York tea-room the girls must have two sets of uniforms, -a white dress with white shoes, and a blue dress with -black shoes. Each uniform costs $2.50.</p> - -<p>Fines also eat into the restaurant worker’s earnings. -Girls are commonly fined for lateness, one particular -restaurant exacting $0.25 if a girl is ten minutes late. -Her pay is always cut for breakage, and in some places -a certain amount is deducted weekly whether she breaks -any dishes or not. Also, mistakes in adding up checks, -either over or under the correct amount, and mistakes in -orders, must be paid for by the waitress. “Those are -the things that make the girls mad,” said one. In one -New York tea-room this summer, a customer was served -with hot coffee, when she had asked for iced tea, the -waitress misunderstanding the order. The mistake was -corrected and the iced tea substituted. When the waitress -brought the customer her check, however, both tea and -coffee were charged, and the girl laid down twenty cents -upon the table. “You know, we have to pay for our -mistakes,” she said.</p> - -<p>What low wages mean in actual living cannot be expressed -by figures. Poor quarters in questionable parts -of the city, clothing of the most utilitarian kind, no -money for the pretty things that every well-constituted -girl wants, nothing for recreation, and worst of all, debts<span class="pagenum"><a id="Page_22"></a>[22]</span> -after illness or unemployment which take the very heart -out of a girl in the bitter struggle to pay them off. The -proprietor of a Buffalo employment agency remarked, -“Look at the Wants Ads; with the many factories in -Buffalo you will find the list “Help Wanted for Restaurants” -equals that of “Help Wanted for Factory Work,” -and what does that mean?—Simply that the restaurant -workers are a discontented lot and all because of the excessively -long hours and low wages.”</p> - -<p><span class="pagenum"><a id="Page_23"></a>[23]</span></p> - - -<div class="figcenter illowp100" id="diagram10" style="max-width: 43.75em;"> - <img class="w100" src="images/diagram10.jpg" alt=""> - <p class="caption"><span class="smcap">Diagram 10.</span>-Comparison of Weekly Wages (black line) and Weekly - Income (dotted line) of Waitresses in Restaurants.</p> -</div> - -<h3 id="The_Tipping_System"><span class="smcap">The Tipping System.</span></h3> - -<p>Tipping is a direct drag upon wages. When the public -is perfectly willing to contribute part of a waitress’s -wage, why should not the employer take advantage of -this fact and pay her less? That is surely to be expected -and is almost universally the case. Many girls, accustomed -to making a good deal in tips or “scale,” as they -call it, would not be willing to work for $9.00 a week -and no tips, for they can often make more than this -amount. But the better class of girl would prefer a -living wage and no tips. As matters stand now, however, -they are a very necessary part of a girl’s income.</p> - -<p>Comparing the weekly wage and the weekly income -of waitresses as shown in <a href="#diagram10">Diagram 10</a>, we find that without -tips only 8 per cent. make as much as $9.00 a week, -while with tips 50 per cent. receive $9.00 or more. The -custom of tipping has two distinct disadvantages. -First, it is an unreliable source of income. A girl may -reasonably expect to make a certain amount in tips, but -she cannot count upon doing so. The danger here is not -only that she will receive less than it is possible for her -to live on, but that she will get into debt, trusting to luck -that her tips will be large enough to get her out. It is -very easy to be over-confident. A tea-room waitress -said: “Sometimes I make $12.00 a week in tips, sometimes -almost nothing. You can’t depend on people.” -Tea-rooms are the greatest sinners in respect to making -their waitresses depend upon tips. The usual wage in -several of the well-known New York tea-rooms is $3.50 -a week for full time, which is ten or twelve hours a day.</p> - -<p><span class="pagenum"><a id="Page_24"></a>[24]</span></p> - -<p>The other aspect of tipping presents a more subtle -danger. The girls need the money and they deliberately -work for it, partly by good service, and partly by adopting -an intimate personal tone toward their men customers. -This leads naturally to familiarity on the man’s -part and establishes a personal relation between them. -Most of the girls quite frankly admit making “dates” -with strange men. In one restaurant a woman was -pointed out in incredulous admiration by the other waitresses. -“Her husband has been dead four years, and -she hasn’t gone out with a man yet,” they said. These -“dates” are made with no thought on the part of the -girl beyond getting the good time which she cannot afford -herself, but the outcome is often a tragedy. The -restaurants in one city of the state forbid unnecessary -conversation between waitress and customer because -conditions resulting from the practice became so flagrant. -The result of this custom is that girls are approached -to whom any attention from their men customers -is most distasteful. The report of the United States -Bureau of Labor Statistics says: “Many of the waitresses -complain of the annoying attention of male customers. -Many girls said, however, that if they speak -sharply to a customer or offend him, they are likely to be -reprimanded by the head waitress and may even lose -their position.”<a id="FNanchor_10" href="#Footnote_10" class="fnanchor">[10]</a></p> - -<p>The Juvenile Protective Association of Chicago considers -tipping a vicious system. “The giving of tips -should be abolished because of their pernicious effect. A -young girl who under any other circumstances would -not dream of accepting money from a man will accept it -in the guise of a tip. In the hands of a vicious man this -tip establishes between him and the girl a relation of -subserviency and patronage which may easily be made -the beginning of improper attentions. The most conscientious -girl, dependent upon tips to eke out her slender -wage, finds it difficult to determine just where the line -of propriety is crossed. Thus, in addition to the other -dangers surrounding the girls employed in hotels and -restaurants, they encounter the lack of respect which -curiously attaches itself to one who accepts a gratuity.”<a id="FNanchor_11" href="#Footnote_11" class="fnanchor">[11]</a></p> - -<p><span class="pagenum"><a id="Page_25"></a>[25]</span></p> - -<div class="figcenter illowp100" id="diagram11" style="max-width: 43.75em;"> - <img class="w100" src="images/diagram11.jpg" alt=""> - <p class="caption"><span class="smcap">Diagram 11.</span>—Length of Time Unemployed in Past Year.<a id="FNanchor_12" href="#Footnote_12" class="fnanchor">[12]</a></p> -</div> - -<h3 id="Irregularity_of_Employment"><span class="smcap">Irregularity of Employment.</span></h3> - -<p>Closely connected with the question of wages is the -possibility of being out of a job. If a girl is earning -$10.00 a week she may be able, with the most careful -saving, to lay aside enough to tide her over two or three -weeks of unemployment. But the savings from a $10.00 -weekly wage do not last long. Twenty-eight per cent. of -these women were out of work one month or longer in -the past year because of the slack season, illness, change -of their place of employment or for some other reason. -The girl who cannot save is in a desperate condition indeed. -For her, prolonged unemployment means debt, -heart breaking anxiety and dependence.</p> - -<p>Girls in restaurant work do not get vacations with -pay except in very rare instances. One well-known New -York firm having tea-rooms in various parts of the city, -is to be congratulated on the fact that it does give its -waitresses a vacation with pay. A few of the married -women, or those who have families to care for them, can -afford to take time out of the year’s work for a rest. But -when a girl is not working, it is for the most part a -matter of stern necessity and inevitably means a time of -struggle and suffering.</p> - -<p>Restaurants do not labor under the difficulties of seasonal -employment. We should expect to find a steadiness -in this occupation which the facts do not bear out. It is -therefore evident that the instability of the work and constant -shifting is due to the unsatisfactory nature of the -employment itself. The large proportion of workers out -of employment for one month or more a year (20%) is -striking evidence of this fact.</p> - -<p><span class="pagenum"><a id="Page_26"></a>[26]</span></p> - -<div class="figcenter illowp100" id="diagram12" style="max-width: 43.75em;"> - <img class="w100" src="images/diagram12.jpg" alt=""> - <p class="caption"><span class="smcap">Diagram 12.</span>—Weekly Wages of Women Employed in Restaurants according - to Length of Time in this Occupation.</p> -</div> - -<h3 id="Lack_of_Opportunity"><span class="smcap">Lack of Opportunity in Restaurant Work.</span></h3> - -<p>Restaurant work is a “blind alley” trade. There is -little opportunity for development or advancement. What -training is necessary can be acquired in a few weeks, and -the only position to which a girl can look forward is that -of head waitress. There are no recognized degrees of -skill in any part of the work connected with a restaurant. -On the contrary, the tendency is in the direction of wearing -girls out by overstrain rather than of giving them a -chance. The girls who have been in the work the shortest -time get higher pay than those who have been in it -longest. Sixty-five per cent. of those who had been -working less than a year were getting $6.00 or more a -week, while only fifty-five per cent. of those who had been -working over ten years were receiving as much. (<a href="#diagram12">See -Diagram 12.</a>) The woman who remains in restaurant -work for more than a few years gradually loses her -strength and ability, and can get a position only with an -inferior type of restaurant, where the necessity for having -a job forces her to accept whatever wage is offered -her.</p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> - -<p><span class="pagenum"><a id="Page_27"></a>[27]</span></p> - -<h2 class="nobreak" id="SUMMARY_OF_STUDY">SUMMARY OF STUDY.</h2> - -</div> - -<p>The law has declared illegal the employment of women -in mercantile establishments longer than fifty-four hours -or six days in any one week, on the ground that a working -day of more than nine hours, or a working week of -more than six days, is prejudicial to the health of the -worker and therefore to the welfare of society. It has -also declared illegal the employment of these women at -night and it safeguards their interests further by insisting -upon a definite period for the mid-day meal. Fifty-eight -per cent. (58%) of the women employed in restaurants -exceed the fifty-four hour limit, twenty per cent. -(20%) work twelve hours a day and four per cent. -(4%) are employed at night. One-third do not have -one day of rest in seven, and the majority are not allowed -time off for their meals. Do not these women also need -the protection of the law?</p> - -<p>Restaurant work has much in common with work in -mercantile establishments. Continuous standing and -walking and the nervous strain entailed in serving many -customers are features of both occupations. Besides this, -restaurant work necessitates the lifting and carrying of -heavy weights which may easily be disastrous not only -to the worker herself, but to her children. Dr. Harris -has expressly stated his belief that such work will injure -the reproductive organs of a women unless she is guarded -from overstrain. The larger proportion of restaurant -workers are girls and young women, who are peculiarly -susceptible to overstrain because of their youth.</p> - -<p>There is abundant evidence from the testimony of the -girls themselves that restaurant work is a severe tax and -that the need for limiting hours of labor is strongly felt -among them. Here are quoted a few of the remarks made -by them, which could be duplicated many times:</p> - -<p>“I think it’s a shame to let a woman work twelve -hours a day. I’m so tired at night I can’t do anything -but go to bed.”</p> - -<p>“I can’t keep a job longer than four months because -I get so nervous.”</p> - -<p>“This is my second week and I’m nearly dead, the -hours are so long.”</p> - -<p>“It would be the grandest thing in the world if they -could do away with the twelve-hour day.”</p> - -<p><span class="pagenum"><a id="Page_28"></a>[28]</span></p> - -<p>To resist the unavoidable strain of the work, the -restaurant worker must be in a normal, healthy state of -mind and body. Our responsibility lies in seeing to it -that conditions are such as to make this possible.</p> - -<p>The results of fatigue do not end with the individual. -It is common knowledge that health depends upon the -power to resist disease. The person who has overworked -is not only subject to the devastating action of fatigue -poisons, but is a prey to any infections to which he may -be exposed because he cannot throw them off. Working -conditions which render large numbers of men and -women susceptible to disease, and hence capable of -spreading it, are a public menace. To allow such conditions -to continue unchecked is inexcusable negligence.</p> - -<p>These facts point directly to the crying need for the -limitation of hours for women in restaurants, that the -individual worker may be protected from overstrain, that -the community may be guarded from the spread of contagious -disease by people predisposed to infection -through fatigue, and that the children of these women -may be strong and capable of becoming useful citizens.</p> - -<p>It must be conceded that the difficulty of regulating -hours in restaurants is much greater than in mercantile -establishments. Restaurants must be open for a longer -period each day than any store needs to be or is likely to -be. But the difficulties are not insuperable. By working -the employees in shifts of nine consecutive hours a day -and six days a week, and by replacing women by men for -night duty, the most undesirable features of restaurant -work would be abolished. Such a plan has already been -tried successfully in a number of New York restaurants, -proving that it is possible and feasible to regulate hours.</p> - -<p>To limit by law the hours of labor for women employed -in restaurants cannot be considered a new or revolutionary -step. New York is already far behind the majority -of other states in this respect. At the present time, -twenty-seven states regulate the number of hours that -women may work in restaurants, five having the eight-hour -day.<a id="FNanchor_13" href="#Footnote_13" class="fnanchor">[13]</a> Clearly, therefore, the establishment of a -normal working day for this class of workers is not only -reasonable, but, in the opinion of the greater number of -states, it is essential to the best welfare of their people -as a whole.</p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> - -<p><span class="pagenum"><a id="Page_29"></a>[29]</span></p> - -<h2 class="nobreak" id="RECOMMENDATIONS">RECOMMENDATIONS FOR LEGISLATIVE AMENDMENT.</h2> - -</div> - -<p>In view of the evidence brought to bear upon the subject, -The Consumers’ League wishes to urge the inclusion -of women restaurant workers under the Mercantile -Law, the general provisions of which are:</p> - -<div class="blockquote"> - -<p class="hanging">(1) That the working day shall not exceed nine (9) -and the working week fifty-four (54) hours.</p> - -<p class="hanging">(2) That women shall not be employed between the -hours of 10 p. m. and 7 a. m.</p> - -<p class="hanging">(3) That there shall be one day of rest in seven, and</p> - -<p class="hanging">(4) That there shall be a regular time off each day -for meals.</p> - -</div> - -<p><span class="pagenum"><a id="Page_30"></a>[30]</span></p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> - -<p><span class="pagenum"><a id="Page_31"></a>[31]</span></p> - -<h2 class="nobreak" id="APPENDIX_I">APPENDIX I.<br> -<span class="smaller">A STATEMENT FROM THE LABOR DEPARTMENT -OF THE STATE OF NEW YORK ADVOCATING -THE LIMITATION OF HOURS OF -WORK FOR RESTAURANT EMPLOYEES.<a id="FNanchor_14" href="#Footnote_14" class="fnanchor">[14]</a></span></h2> - -</div> - -<p><span class="pagenum"><a id="Page_32"></a>[32]</span></p> - -<p>At present restaurant employees do not come within -the provisions of the law relative to hours of labor of -females, or the day of rest law. To the casual observer -it is very evident that there is no other employment in -which males and females are employed, where the hours -of labor are so long, and where the employees are compelled -to be constantly on their feet. It is admitted that -there is no class of work in which so large a percentage -of females is employed. The Legislature has recognized -that the females working in restaurants should be protected -to some extent, by providing in section 17 of the -Labor Law that “Every person employing females—as -waitresses in a hotel or restaurant shall provide and -maintain suitable seats” but by the very nature of their -work the employees have no opportunity to use these -seats. There seems to be no good reason why the hours -of employment of females in restaurants should not be -subject to law as in mercantile establishments, and that -all those employed in the same should enjoy the benefits -of the day of rest law, as they do in other employments. -The evil resulting from restaurants being exempt from -the provisions of the Labor Law relating to hours and -day of rest, is shown in the fact that bakeries and confectionery -establishments have added to their business -the serving of sandwiches and lunches, and endeavor to -escape the provisions of the law by claiming that they -are exempt because they are operating a restaurant. -This illustrates the subterfuge to which many employers -will resort rather than comply with the law.</p> - -<p class="right"><span class="smcap">James L. Gernon</span>,<br> -<i>Chief Mercantile Inspector</i>.</p> - -<p><span class="pagenum"><a id="Page_33"></a>[33]</span></p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> - -<p><span class="pagenum"><a id="Page_34"></a>[34]</span></p> - -<h2 class="nobreak" id="APPENDIX_II">APPENDIX II.<br> -<span class="smaller">EXTRACTS FROM A TENTATIVE REPORT ON -THE PHYSICAL CONDITION OF WOMEN EMPLOYEES -IN RESTAURANTS, BASED ON A -STUDY CONDUCTED BY THE OCCUPATIONAL -CLINIC OF THE HEALTH -DEPARTMENT OF THE CITY -OF NEW YORK.</span></h2> - -</div> - -<p>From such opportunities for observation as our clinic -study afforded us, it is safe to say that this occupation -is one which may affect the health of women and in connection -with long hours and small wages may combine -to cause an increased existence of sickness among them. -The effect of work that requires standing and running -about while carrying loads for many hours during the -day will be particularly marked upon the generative organs -of the woman. The influence of the work in this -particular, which we are unfortunately unable to study, -because of the opposition it would inevitably arouse, -leads me to believe that from this standpoint alone, there -is a definite hazard to the child-bearing capacity of the -woman. This is of vital consequence to society as a -whole, as well as to the individual workers, and therefore -well justifies every effort to correct the undesirable conditions -that attend this occupation.</p> - -<p class="right"><span class="smcap">Louis I. Harris</span>,<br> -<i>Chief, Division of Industrial Hygiene</i>.</p> - -<p><span class="pagenum"><a id="Page_35"></a>[35]</span></p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> - -<p><span class="pagenum"><a id="Page_36"></a>[36]</span></p> - -<h2 class="nobreak" id="APPENDIX_III">APPENDIX III.<br> -<span class="smaller">RESTAURANT WORK FROM A WORKER’S -POINT OF VIEW.</span></h2> - -</div> - -<p>“A nine hour law would be a very good thing. I think -long hours are very bad for women in restaurants. Most -of them have varicose veins and flat feet, and a large -number suffer from stomach trouble. Look at me, I am -strong and healthy, but when I’m through at night, I am -just all in. It’s a dreadful nervous strain.</p> - -<p>“Girls have to live on tips. If you tell the boss you -can’t make any, he says you are no good and discharges -you. You have to put up with it or starve. The majority -of girls—the better class of waitresses—if they -could get a good living would be glad to do without tips. -Of course it would be a revolution and would require a -lot of agitation.</p> - -<p>“Girls in restaurant work have greater temptations -than most girls. Advances are always made, especially -in certain districts. A great number go wrong because -of so many advances.</p> - -<p>“Nothing has ever been done for restaurant workers. -The bosses all seem to think we are a lot of crooks. Waitresses -think the same of them. Girls don’t change their -jobs so often because they like to. They get fired, mostly -because the manager just wants to, or the work is too -hard and the place miserable.</p> - -<p>“There should be a nine-hour day, and two meals with -half an hour allowed for each. Hours should be arranged -consecutively. The best regulation would be to have -girls work in shifts, going on at eight and coming off at -five, or going on at eleven and working until eight. The -same arrangement could be made for the kitchen help.”</p> - -<p><span class="pagenum"><a id="Page_37"></a>[37]</span></p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> - -<p><span class="pagenum"><a id="Page_38"></a>[38]</span></p> - -<h2 class="nobreak" id="APPENDIX_IV">APPENDIX IV.<br> -<span class="smaller">SCHEDULE USED.<a id="FNanchor_15" href="#Footnote_15" class="fnanchor">[15]</a></span></h2> - -</div> - -<div class="figcenter illowp100" id="schedule" style="max-width: 62.5em;"> - <img class="w100" src="images/schedule.jpg" alt=""> -</div> - -<p><span class="pagenum"><a id="Page_39"></a>[39]</span></p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> - -<p><span class="pagenum"><a id="Page_40"></a>[40]</span></p> - -<h2 class="nobreak" id="APPENDIX_V">APPENDIX V.</h2> - -</div> - -<h3><span class="smcap">Table 1.</span><br> -Age of Women Employed in Restaurants, by Occupation.</h3> - -<table class="appendix"> - <tr> - <th rowspan="2">Age</th> - <th colspan="2">Waitresses</th> - <th colspan="2">Cooks</th> - <th colspan="2">Helpers</th> - <th colspan="2">Total at<br>each age</th> - </tr> - <tr> - <th>No.</th> - <th>Per Cent</th> - <th>No.</th> - <th>Per Cent</th> - <th>No.</th> - <th>Per Cent</th> - <th>No.</th> - <th>Per Cent</th> - </tr> - <tr> - <td>14 and under 16 years</td> - <td class="tdr">2</td> - <td class="tdr">.3</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - <td class="tdr">.2</td> - </tr> - <tr> - <td>16 and under 21 years</td> - <td class="tdr">77</td> - <td class="tdr">15.0</td> - <td class="tdr">38</td> - <td class="tdr">21.0</td> - <td class="tdr">130</td> - <td class="tdr">48.0</td> - <td class="tdr">245</td> - <td class="tdr">25.0</td> - </tr> - <tr> - <td>21 and under 30 years</td> - <td class="tdr">288</td> - <td class="tdr">55.0</td> - <td class="tdr">54</td> - <td class="tdr">29.4</td> - <td class="tdr">87</td> - <td class="tdr">32.0</td> - <td class="tdr">429</td> - <td class="tdr">44.0</td> - </tr> - <tr> - <td>30 and under 40 years</td> - <td class="tdr">127</td> - <td class="tdr">24.0</td> - <td class="tdr">46</td> - <td class="tdr">25.1</td> - <td class="tdr">35</td> - <td class="tdr">13.0</td> - <td class="tdr">208</td> - <td class="tdr">21.2</td> - </tr> - <tr> - <td>40 and under 50 years</td> - <td class="tdr">25</td> - <td class="tdr">4.7</td> - <td class="tdr">37</td> - <td class="tdr">20.2</td> - <td class="tdr">15</td> - <td class="tdr">5.3</td> - <td class="tdr">77</td> - <td class="tdr">8.0</td> - </tr> - <tr> - <td>50 and under 60 years</td> - <td class="tdr">4</td> - <td class="tdr">1.0</td> - <td class="tdr">8</td> - <td class="tdr">4.3</td> - <td class="tdr">3</td> - <td class="tdr">1.0</td> - <td class="tdr">15</td> - <td class="tdr">1.4</td> - </tr> - <tr> - <td>60 years and over</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - <td class="tdr">.7</td> - <td class="tdr">2</td> - <td class="tdr">.2</td> - </tr> - <tr class="bt"> - <td class="in4">Total</td> - <td class="tdr">523</td> - <td class="tdr">100.00</td> - <td class="tdr">183</td> - <td class="tdr">100.00</td> - <td class="tdr">272</td> - <td class="tdr">100.00</td> - <td class="tdr">978<a id="FNanchor_16" href="#Footnote_16" class="fnanchor">[16]</a></td> - <td class="tdr">100.00</td> - </tr> -</table> - -<h3><span class="smcap">Table 2.</span><br> -Age of Women Employed in Restaurants, by Nationality.</h3> - -<table class="appendix"> - <tr> - <th>Nationality</th> - <th>14 and under 16 y’rs</th> - <th>16 and under 21 y’rs</th> - <th>21 and under 30 y’rs</th> - <th>30 and under 40 y’rs</th> - <th>40 and under 50 y’rs</th> - <th>50 and under 60 y’rs</th> - <th>60 y’rs and over</th> - <th>Total<br>in each<br>Nationality</th> - </tr> - <tr> - <td>American</td> - <td class="tdr">...</td> - <td class="tdr">48</td> - <td class="tdr">156</td> - <td class="tdr">81</td> - <td class="tdr">26</td> - <td class="tdr">3</td> - <td class="tdr">...</td> - <td class="tdr">314</td> - </tr> - <tr> - <td>Austro-Hungarian</td> - <td class="tdr">1</td> - <td class="tdr">155</td> - <td class="tdr">137</td> - <td class="tdr">55</td> - <td class="tdr">18</td> - <td class="tdr">4</td> - <td class="tdr">...</td> - <td class="tdr">370</td> - </tr> - <tr> - <td>Danish</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">4</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">5</td> - </tr> - <tr> - <td>Dutch</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - </tr> - <tr> - <td>Eng. and Canadian</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">16</td> - <td class="tdr">12</td> - <td class="tdr">1</td> - <td class="tdr">2</td> - <td class="tdr">...</td> - <td class="tdr">31</td> - </tr> - <tr> - <td>French</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">1</td> - <td class="tdr">2</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">5</td> - </tr> - <tr> - <td>German</td> - <td class="tdr">1</td> - <td class="tdr">6</td> - <td class="tdr">36</td> - <td class="tdr">20</td> - <td class="tdr">12</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">76</td> - </tr> - <tr> - <td>Greek</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - </tr> - <tr> - <td>Irish</td> - <td class="tdr">...</td> - <td class="tdr">3</td> - <td class="tdr">27</td> - <td class="tdr">22</td> - <td class="tdr">11</td> - <td class="tdr">3</td> - <td class="tdr">2</td> - <td class="tdr">68</td> - </tr> - <tr> - <td>Italian</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - <td class="tdr">3</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">5</td> - </tr> - <tr> - <td>Polish</td> - <td class="tdr">...</td> - <td class="tdr">8</td> - <td class="tdr">9</td> - <td class="tdr">3</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">20</td> - </tr> - <tr> - <td>Russian</td> - <td class="tdr">...</td> - <td class="tdr">19</td> - <td class="tdr">14</td> - <td class="tdr">1</td> - <td class="tdr">2</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">37</td> - </tr> - <tr> - <td>Scandinavian</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">5</td> - <td class="tdr">4</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">11</td> - </tr> - <tr> - <td>Scotch</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - </tr> - <tr> - <td>Swiss</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - </tr> - <tr> - <td>West Indian</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - <td class="tdr">3</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">5</td> - </tr> - <tr class="bt"> - <td class="in4">Total</td> - <td class="tdr">2</td> - <td class="tdr">242</td> - <td class="tdr">411</td> - <td class="tdr">206</td> - <td class="tdr">76</td> - <td class="tdr">15</td> - <td class="tdr">2</td> - <td class="tdr">954<a id="FNanchor_17" href="#Footnote_17" class="fnanchor">[17]</a></td> - </tr> -</table> - -<p><span class="pagenum"><a id="Page_41"></a>[41]</span></p> - -<h3><span class="smcap">Table 3.</span><br> -Age of Women Employed in Restaurants, by Conjugal Condition.</h3> - -<table class="appendix"> - <tr> - <th>Age</th> - <th>Single</th> - <th>Married</th> - <th>Widowed</th> - <th>Separated<br>or<br>Divorced</th> - <th>Total<br>at each<br>age</th> - </tr> - <tr> - <td>14 and under 16 years</td> - <td class="tdr">2</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - </tr> - <tr> - <td>16 and under 21 years</td> - <td class="tdr">226</td> - <td class="tdr">12</td> - <td class="tdr">2</td> - <td class="tdr">1</td> - <td class="tdr">241</td> - </tr> - <tr> - <td>21 and under 30 years</td> - <td class="tdr">235</td> - <td class="tdr">153</td> - <td class="tdr">19</td> - <td class="tdr">12</td> - <td class="tdr">419</td> - </tr> - <tr> - <td>30 and under 40 years</td> - <td class="tdr">42</td> - <td class="tdr">97</td> - <td class="tdr">53</td> - <td class="tdr">14</td> - <td class="tdr">206</td> - </tr> - <tr> - <td>40 and under 50 years</td> - <td class="tdr">8</td> - <td class="tdr">40</td> - <td class="tdr">26</td> - <td class="tdr">3</td> - <td class="tdr">77</td> - </tr> - <tr> - <td>50 and under 60 years</td> - <td class="tdr">...</td> - <td class="tdr">4</td> - <td class="tdr">9</td> - <td class="tdr">2</td> - <td class="tdr">15</td> - </tr> - <tr> - <td>60 years and over</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - </tr> - <tr class="bt"> - <td class="in4">Total</td> - <td class="tdr">514</td> - <td class="tdr">306</td> - <td class="tdr">110</td> - <td class="tdr">32</td> - <td class="tdr">962<a id="FNanchor_18" href="#Footnote_18" class="fnanchor">[18]</a></td> - </tr> -</table> - -<h3><span class="smcap">Table 4.</span><br> -Age of Women Employed in Restaurants, by Living Condition.</h3> - -<table class="appendix"> - <tr> - <th rowspan="2">Age</th> - <th colspan="5">Living with</th> - <th rowspan="2" class="bl">Total<br>at each<br>age</th> - </tr> - <tr> - <th>Family</th> - <th>Relatives</th> - <th>Friends</th> - <th>Furnis’d<br>Room</th> - <th>Proprietor</th> - </tr> - <tr> - <td>14 and under 16 years</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - </tr> - <tr> - <td>16 and under 21 years</td> - <td class="tdr">82</td> - <td class="tdr">78</td> - <td class="tdr">59</td> - <td class="tdr">18</td> - <td class="tdr">6</td> - <td class="tdr">243</td> - </tr> - <tr> - <td>21 and under 30 years</td> - <td class="tdr">198</td> - <td class="tdr">74</td> - <td class="tdr">62</td> - <td class="tdr">64</td> - <td class="tdr">16</td> - <td class="tdr">414</td> - </tr> - <tr> - <td>30 and under 40 years</td> - <td class="tdr">92</td> - <td class="tdr">37</td> - <td class="tdr">24</td> - <td class="tdr">36</td> - <td class="tdr">10</td> - <td class="tdr">199</td> - </tr> - <tr> - <td>40 and under 50 years</td> - <td class="tdr">45</td> - <td class="tdr">5</td> - <td class="tdr">4</td> - <td class="tdr">17</td> - <td class="tdr">4</td> - <td class="tdr">75</td> - </tr> - <tr> - <td>50 and under 60 years</td> - <td class="tdr">11</td> - <td class="tdr">2</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">14</td> - </tr> - <tr> - <td>60 years and over</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - </tr> - <tr class="bt"> - <td class="in4">Total</td> - <td class="tdr">429</td> - <td class="tdr">196</td> - <td class="tdr">149</td> - <td class="tdr">139</td> - <td class="tdr">36</td> - <td class="tdr">949<a id="FNanchor_19" href="#Footnote_19" class="fnanchor">[19]</a></td> - </tr> -</table> - -<h3><span class="smcap">Table 5.</span><br> -Age of Women Employed in Restaurants, by Weekly Hours of Labor.</h3> - -<table class="appendix"> - <tr> - <th>Weekly Hours of Labor</th> - <th>14 and under 16 y’rs</th> - <th>16 and under 21 y’rs</th> - <th>21 and under 30 y’rs</th> - <th>30 and under 40 y’rs</th> - <th>40 and under 50 y’rs</th> - <th>50 and under 60 y’rs</th> - <th>60 y’rs and over</th> - <th>Total in<br>each hour<br>group</th> - </tr> - <tr> - <td>54 hours and under</td> - <td class="tdr">2</td> - <td class="tdr">77</td> - <td class="tdr">193</td> - <td class="tdr">109</td> - <td class="tdr">27</td> - <td class="tdr">6</td> - <td class="tdr">1</td> - <td class="tdr">415</td> - </tr> - <tr> - <td>55 and under 65 hours</td> - <td class="tdr">...</td> - <td class="tdr">67</td> - <td class="tdr">85</td> - <td class="tdr">22</td> - <td class="tdr">12</td> - <td class="tdr">3</td> - <td class="tdr">...</td> - <td class="tdr">189</td> - </tr> - <tr> - <td>65 and under 75 hours</td> - <td class="tdr">...</td> - <td class="tdr">47</td> - <td class="tdr">76</td> - <td class="tdr">32</td> - <td class="tdr">15</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">171</td> - </tr> - <tr> - <td>75 and under 85 hours</td> - <td class="tdr">...</td> - <td class="tdr">41</td> - <td class="tdr">58</td> - <td class="tdr">34</td> - <td class="tdr">14</td> - <td class="tdr">4</td> - <td class="tdr">1</td> - <td class="tdr">152</td> - </tr> - <tr> - <td>85 and under 95 hours</td> - <td class="tdr">...</td> - <td class="tdr">5</td> - <td class="tdr">14</td> - <td class="tdr">10</td> - <td class="tdr">5</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">34</td> - </tr> - <tr> - <td>95 and under 105 hours</td> - <td class="tdr">...</td> - <td class="tdr">5</td> - <td class="tdr">3</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">11</td> - </tr> - <tr> - <td>105 hours and over</td> - <td class="tdr">...</td> - <td class="tdr">3</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">2</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">6</td> - </tr> - <tr class="bt"> - <td class="in4">Total</td> - <td class="tdr">2</td> - <td class="tdr">245</td> - <td class="tdr">429</td> - <td class="tdr">208</td> - <td class="tdr">77</td> - <td class="tdr">15</td> - <td class="tdr">2</td> - <td class="tdr">978<a id="FNanchor_20" href="#Footnote_20" class="fnanchor">[20]</a></td> - </tr> -</table> - -<p><span class="pagenum"><a id="Page_42"></a>[42]</span></p> - -<h3><span class="smcap">Table 6.</span><br> -Weekly Hours of Labor of Women Employed in Restaurants by -Occupation.</h3> - -<table class="appendix"> - <tr> - <th rowspan="2">Weekly Hours of Labor</th> - <th colspan="2">Waitresses</th> - <th colspan="2">Cooks</th> - <th colspan="2">Helpers</th> - <th colspan="2">Total in each<br>hour group</th> - </tr> - <tr> - <th>No.</th> - <th>Per Cent</th> - <th>No.</th> - <th>Per Cent</th> - <th>No.</th> - <th>Per Cent</th> - <th>No.</th> - <th>Per Cent</th> - </tr> - <tr> - <td>Under 15 hours</td> - <td class="tdr">6</td> - <td class="tdr">1.0</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">.3</td> - <td class="tdr">7</td> - <td class="tdr">.7</td> - </tr> - <tr> - <td>15 and under 25 h’rs</td> - <td class="tdr">75</td> - <td class="tdr">14.0</td> - <td class="tdr">1</td> - <td class="tdr">.5</td> - <td class="tdr">7</td> - <td class="tdr">2.4</td> - <td class="tdr">83</td> - <td class="tdr">8.1</td> - </tr> - <tr> - <td>25 and under 35 h’rs</td> - <td class="tdr">89</td> - <td class="tdr">16.2</td> - <td class="tdr">1</td> - <td class="tdr">.5</td> - <td class="tdr">22</td> - <td class="tdr">7.5</td> - <td class="tdr">112</td> - <td class="tdr">11.0</td> - </tr> - <tr> - <td>35 and under 45 h’rs</td> - <td class="tdr">45</td> - <td class="tdr">8.2</td> - <td class="tdr">7</td> - <td class="tdr">4.0</td> - <td class="tdr">13</td> - <td class="tdr">4.5</td> - <td class="tdr">65</td> - <td class="tdr">6.3</td> - </tr> - <tr> - <td>45 and under 55 h’rs</td> - <td class="tdr">100</td> - <td class="tdr">18.2</td> - <td class="tdr">17</td> - <td class="tdr">9.0</td> - <td class="tdr">42</td> - <td class="tdr">15.0</td> - <td class="tdr">159</td> - <td class="tdr">16.0</td> - </tr> - <tr> - <td>55 and under 65 h’rs</td> - <td class="tdr">78</td> - <td class="tdr">14.2</td> - <td class="tdr">34</td> - <td class="tdr">18.0</td> - <td class="tdr">85</td> - <td class="tdr">30.1</td> - <td class="tdr">197</td> - <td class="tdr">19.3</td> - </tr> - <tr> - <td>65 and under 75 h’rs</td> - <td class="tdr">68</td> - <td class="tdr">12.4</td> - <td class="tdr">51</td> - <td class="tdr">27.0</td> - <td class="tdr">64</td> - <td class="tdr">23.0</td> - <td class="tdr">183</td> - <td class="tdr">18.0</td> - </tr> - <tr> - <td>75 and under 85 h’rs</td> - <td class="tdr">73</td> - <td class="tdr">13.3</td> - <td class="tdr">49</td> - <td class="tdr">26.0</td> - <td class="tdr">36</td> - <td class="tdr">13.0</td> - <td class="tdr">158</td> - <td class="tdr">15.5</td> - </tr> - <tr> - <td>85 and under 95 h’rs</td> - <td class="tdr">11</td> - <td class="tdr">2.0</td> - <td class="tdr">15</td> - <td class="tdr">8.0</td> - <td class="tdr">9</td> - <td class="tdr">3.1</td> - <td class="tdr">35</td> - <td class="tdr">3.4</td> - </tr> - <tr> - <td>95 and under 105 h’rs</td> - <td class="tdr">2</td> - <td class="tdr">.3</td> - <td class="tdr">7</td> - <td class="tdr">4.0</td> - <td class="tdr">3</td> - <td class="tdr">1.1</td> - <td class="tdr">12</td> - <td class="tdr">1.1</td> - </tr> - <tr> - <td>105 hours and over</td> - <td class="tdr">1</td> - <td class="tdr">.2</td> - <td class="tdr">5</td> - <td class="tdr">3.0</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">6</td> - <td class="tdr">.6</td> - </tr> - <tr class="bt"> - <td class="in4">Total</td> - <td class="tdr">548</td> - <td class="tdr">100.0</td> - <td class="tdr">187</td> - <td class="tdr">100.0</td> - <td class="tdr">282</td> - <td class="tdr">100.0</td> - <td class="tdr">1017</td> - <td class="tdr">100.0</td> - </tr> -</table> - -<h3><span class="smcap">Table 7.</span><br> -Weekly Hours of Labor of Women Employed in Restaurants by -Nationality.</h3> - -<table class="appendix"> - <tr> - <th>Nationality</th> - <th>54 h’rs and under</th> - <th>55 and under 65 h’rs</th> - <th>65 and under 75 h’rs</th> - <th>75 and under 85 h’rs</th> - <th>85 and under 95 h’rs</th> - <th>95 and under 105 h’s</th> - <th>105 h’s and over</th> - <th>Total<br>in each<br>Nationality</th> - </tr> - <tr> - <td>American</td> - <td class="tdr">190</td> - <td class="tdr">45</td> - <td class="tdr">38</td> - <td class="tdr">41</td> - <td class="tdr">4</td> - <td class="tdr">2</td> - <td class="tdr">...</td> - <td class="tdr">320</td> - </tr> - <tr> - <td>Austro-Hungarian</td> - <td class="tdr">83</td> - <td class="tdr">88</td> - <td class="tdr">97</td> - <td class="tdr">81</td> - <td class="tdr">18</td> - <td class="tdr">6</td> - <td class="tdr">6</td> - <td class="tdr">379</td> - </tr> - <tr> - <td>Danish</td> - <td class="tdr">5</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">5</td> - </tr> - <tr> - <td>Dutch</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - </tr> - <tr> - <td>Eng. and Canadian</td> - <td class="tdr">19</td> - <td class="tdr">7</td> - <td class="tdr">1</td> - <td class="tdr">3</td> - <td class="tdr">2</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">33</td> - </tr> - <tr> - <td>French</td> - <td class="tdr">2</td> - <td class="tdr">3</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">5</td> - </tr> - <tr> - <td>German</td> - <td class="tdr">36</td> - <td class="tdr">14</td> - <td class="tdr">15</td> - <td class="tdr">9</td> - <td class="tdr">2</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">76</td> - </tr> - <tr> - <td>Greek</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - </tr> - <tr> - <td>Irish</td> - <td class="tdr">44</td> - <td class="tdr">5</td> - <td class="tdr">7</td> - <td class="tdr">12</td> - <td class="tdr">1</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">70</td> - </tr> - <tr> - <td>Italian</td> - <td class="tdr">3</td> - <td class="tdr">1</td> - <td class="tdr">1</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">6</td> - </tr> - <tr> - <td>Polish</td> - <td class="tdr">5</td> - <td class="tdr">8</td> - <td class="tdr">2</td> - <td class="tdr">2</td> - <td class="tdr">3</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">20</td> - </tr> - <tr> - <td>Russian</td> - <td class="tdr">15</td> - <td class="tdr">10</td> - <td class="tdr">7</td> - <td class="tdr">2</td> - <td class="tdr">3</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">37</td> - </tr> - <tr> - <td>Scandinavian</td> - <td class="tdr">6</td> - <td class="tdr">2</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - <td class="tdr">...</td> - <td class="tdr">11</td> - </tr> - <tr> - <td>Scotch</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - </tr> - <tr> - <td>Swiss</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - </tr> - <tr> - <td>West Indian</td> - <td class="tdr">2</td> - <td class="tdr">1</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">5</td> - </tr> - <tr class="bt"> - <td class="in4">Total</td> - <td class="tdr">414</td> - <td class="tdr">184</td> - <td class="tdr">171</td> - <td class="tdr">153</td> - <td class="tdr">34</td> - <td class="tdr">12</td> - <td class="tdr">6</td> - <td class="tdr">974<a id="FNanchor_21" href="#Footnote_21" class="fnanchor">[21]</a></td> - </tr> -</table> - -<p><span class="pagenum"><a id="Page_43"></a>[43]</span></p> - -<h3><span class="smcap">Table 8.</span><br> -Weekly Wages of Women Employed in Restaurants by Occupation.</h3> - -<table class="appendix"> - <tr> - <th rowspan="2">Weekly Wage</th> - <th colspan="2">Waitresses</th> - <th colspan="2">Cooks</th> - <th colspan="2">Helpers</th> - <th colspan="2">Total in each<br>wage group</th> - </tr> - <tr> - <th>No.</th> - <th>Per Cent</th> - <th>No.</th> - <th>Per Cent</th> - <th>No.</th> - <th>Per Cent</th> - <th>No.</th> - <th>Per Cent</th> - </tr> - <tr> - <td>Under $1</td> - <td class="tdr">1</td> - <td class="tdr">.1</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">.1</td> - </tr> - <tr> - <td>$1 and under $2</td> - <td class="tdr">1</td> - <td class="tdr">.1</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">.1</td> - </tr> - <tr> - <td>2 and under 3</td> - <td class="tdr">10</td> - <td class="tdr">1.8</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">10</td> - <td class="tdr">1.0</td> - </tr> - <tr> - <td>3 and under 4</td> - <td class="tdr">74</td> - <td class="tdr">14.0</td> - <td class="tdr">1</td> - <td class="tdr">.5</td> - <td class="tdr">21</td> - <td class="tdr">7.6</td> - <td class="tdr">96</td> - <td class="tdr">10.0</td> - </tr> - <tr> - <td>4 and under 5</td> - <td class="tdr">107</td> - <td class="tdr">20.2</td> - <td class="tdr">4</td> - <td class="tdr">2.1</td> - <td class="tdr">19</td> - <td class="tdr">7.0</td> - <td class="tdr">130</td> - <td class="tdr">13.2</td> - </tr> - <tr> - <td>5 and under 6</td> - <td class="tdr">119</td> - <td class="tdr">23.0</td> - <td class="tdr">11</td> - <td class="tdr">6.0</td> - <td class="tdr">51</td> - <td class="tdr">18.5</td> - <td class="tdr">181</td> - <td class="tdr">18.3</td> - </tr> - <tr> - <td>6 and under 7</td> - <td class="tdr">107</td> - <td class="tdr">20.2</td> - <td class="tdr">15</td> - <td class="tdr">8.1</td> - <td class="tdr">119</td> - <td class="tdr">43.4</td> - <td class="tdr">241</td> - <td class="tdr">25.0</td> - </tr> - <tr> - <td>7 and under 8</td> - <td class="tdr">65</td> - <td class="tdr">12.2</td> - <td class="tdr">35</td> - <td class="tdr">19.0</td> - <td class="tdr">52</td> - <td class="tdr">19.0</td> - <td class="tdr">152</td> - <td class="tdr">15.3</td> - </tr> - <tr> - <td>8 and under 9</td> - <td class="tdr">26</td> - <td class="tdr">5.0</td> - <td class="tdr">36</td> - <td class="tdr">20.0</td> - <td class="tdr">7</td> - <td class="tdr">2.5</td> - <td class="tdr">69</td> - <td class="tdr">6.0</td> - </tr> - <tr> - <td>9 and under 10</td> - <td class="tdr">8</td> - <td class="tdr">1.5</td> - <td class="tdr">22</td> - <td class="tdr">12.0</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">30</td> - <td class="tdr">3.0</td> - </tr> - <tr> - <td>10 and over</td> - <td class="tdr">10</td> - <td class="tdr">1.9</td> - <td class="tdr">60</td> - <td class="tdr">32.3</td> - <td class="tdr">5</td> - <td class="tdr">2.0</td> - <td class="tdr">75</td> - <td class="tdr">8.0</td> - </tr> - <tr class="bt"> - <td class="in4">Total</td> - <td class="tdr">528</td> - <td class="tdr">100.0</td> - <td class="tdr">184</td> - <td class="tdr">100.0</td> - <td class="tdr">274</td> - <td class="tdr">100.0</td> - <td class="tdr">986<a id="FNanchor_22" href="#Footnote_22" class="fnanchor">[22]</a></td> - <td class="tdr">100.0</td> - </tr> -</table> - -<h3><span class="smcap">Table 9.</span><br> -Weekly Income of Women Employed in Restaurants by Occupation.</h3> - -<table class="appendix"> - <tr> - <th>Weekly Income</th> - <th>Waitresses</th> - <th>Cooks</th> - <th>Helpers</th> - <th>Total</th> - </tr> - <tr> - <td>Under $1</td> - <td class="tdr">2</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - </tr> - <tr> - <td>$1 and under $2</td> - <td class="tdr">2</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - </tr> - <tr> - <td>2 and under 3</td> - <td class="tdr">2</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - </tr> - <tr> - <td>3 and under 4</td> - <td class="tdr">16</td> - <td class="tdr">1</td> - <td class="tdr">21</td> - <td class="tdr">38</td> - </tr> - <tr> - <td>4 and under 5</td> - <td class="tdr">24</td> - <td class="tdr">4</td> - <td class="tdr">19</td> - <td class="tdr">47</td> - </tr> - <tr> - <td>5 and under 6</td> - <td class="tdr">47</td> - <td class="tdr">11</td> - <td class="tdr">51</td> - <td class="tdr">109</td> - </tr> - <tr> - <td>6 and under 7</td> - <td class="tdr">51</td> - <td class="tdr">15</td> - <td class="tdr">119</td> - <td class="tdr">185</td> - </tr> - <tr> - <td>7 and under 8</td> - <td class="tdr">61</td> - <td class="tdr">35</td> - <td class="tdr">52</td> - <td class="tdr">148</td> - </tr> - <tr> - <td>8 and under 9</td> - <td class="tdr">59</td> - <td class="tdr">36</td> - <td class="tdr">7</td> - <td class="tdr">102</td> - </tr> - <tr> - <td>9 and under 10</td> - <td class="tdr">60</td> - <td class="tdr">22</td> - <td class="tdr">...</td> - <td class="tdr">82</td> - </tr> - <tr> - <td>10 and under 15</td> - <td class="tdr">129</td> - <td class="tdr">51</td> - <td class="tdr">5</td> - <td class="tdr">185</td> - </tr> - <tr> - <td>15 and under 25</td> - <td class="tdr">73</td> - <td class="tdr">9</td> - <td class="tdr">...</td> - <td class="tdr">82</td> - </tr> - <tr> - <td>25 and over</td> - <td class="tdr">7</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">7</td> - </tr> - <tr class="bt"> - <td class="in4">Total</td> - <td class="tdr">533</td> - <td class="tdr">184</td> - <td class="tdr">274</td> - <td class="tdr">991<a id="FNanchor_23" href="#Footnote_23" class="fnanchor">[23]</a></td> - </tr> -</table> - -<p><span class="pagenum"><a id="Page_44"></a>[44]</span></p> - -<h3><span class="smcap">Table 10.</span><br> -Wages of Women employed in Restaurants Showing Length of Time Idle during Preceding Year by Reason of Slack -Season, Change of Work, Vacation with or Without Pay, Illness or Other Causes.</h3> - -<table class="appendix"> - <tr> - <th>Weekly Wage</th> - <th>No time idle</th> - <th>Under 2 weeks</th> - <th>2 weeks and under 1 month</th> - <th>1 month and under 2 months</th> - <th>2 months and under 3 months</th> - <th>3 months and under 4 months</th> - <th>4 months and under 5 months</th> - <th>5 months and under 6 months</th> - <th>6 months and over</th> - <th>Total in each wage group</th> - </tr> - <tr> - <td>Under $2</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - </tr> - <tr> - <td>$2 and under $3</td> - <td class="tdr">1</td> - <td class="tdr">1</td> - <td class="tdr">1</td> - <td class="tdr">2</td> - <td class="tdr">2</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">7</td> - </tr> - <tr> - <td>3 and under 4</td> - <td class="tdr">25</td> - <td class="tdr">10</td> - <td class="tdr">10</td> - <td class="tdr">8</td> - <td class="tdr">4</td> - <td class="tdr">7</td> - <td class="tdr">1</td> - <td class="tdr">2</td> - <td class="tdr">8</td> - <td class="tdr">75</td> - </tr> - <tr> - <td>4 and under 5</td> - <td class="tdr">34</td> - <td class="tdr">10</td> - <td class="tdr">15</td> - <td class="tdr">4</td> - <td class="tdr">7</td> - <td class="tdr">5</td> - <td class="tdr">2</td> - <td class="tdr">1</td> - <td class="tdr">6</td> - <td class="tdr">84</td> - </tr> - <tr> - <td>5 and under 6</td> - <td class="tdr">45</td> - <td class="tdr">13</td> - <td class="tdr">14</td> - <td class="tdr">14</td> - <td class="tdr">7</td> - <td class="tdr">6</td> - <td class="tdr">1</td> - <td class="tdr">1</td> - <td class="tdr">5</td> - <td class="tdr">106</td> - </tr> - <tr> - <td>6 and under 7</td> - <td class="tdr">76</td> - <td class="tdr">25</td> - <td class="tdr">29</td> - <td class="tdr">11</td> - <td class="tdr">13</td> - <td class="tdr">9</td> - <td class="tdr">...</td> - <td class="tdr">6</td> - <td class="tdr">5</td> - <td class="tdr">174</td> - </tr> - <tr> - <td>7 and under 8</td> - <td class="tdr">52</td> - <td class="tdr">19</td> - <td class="tdr">13</td> - <td class="tdr">8</td> - <td class="tdr">10</td> - <td class="tdr">4</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">7</td> - <td class="tdr">114</td> - </tr> - <tr> - <td>8 and under 9</td> - <td class="tdr">26</td> - <td class="tdr">7</td> - <td class="tdr">6</td> - <td class="tdr">4</td> - <td class="tdr">3</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">1</td> - <td class="tdr">49</td> - </tr> - <tr> - <td>9 and under 10</td> - <td class="tdr">14</td> - <td class="tdr">5</td> - <td class="tdr">1</td> - <td class="tdr">1</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">24</td> - </tr> - <tr> - <td>10 and over</td> - <td class="tdr">36</td> - <td class="tdr">6</td> - <td class="tdr">8</td> - <td class="tdr">5</td> - <td class="tdr">...</td> - <td class="tdr">3</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">6</td> - <td class="tdr">65</td> - </tr> - <tr class="bt"> - <td class="in4">Total</td> - <td class="tdr">310</td> - <td class="tdr">96</td> - <td class="tdr">97</td> - <td class="tdr">57</td> - <td class="tdr">47</td> - <td class="tdr">35</td> - <td class="tdr">7</td> - <td class="tdr">12</td> - <td class="tdr">38</td> - <td class="tdr">699<a id="FNanchor_24" href="#Footnote_24" class="fnanchor">[24]</a></td> - </tr> -</table> - -<p><span class="pagenum"><a id="Page_45"></a>[45]</span></p> - -<h3><span class="smcap">Table 11.</span><br> -Weekly Wage of Women Employed in Restaurants by Nationality.</h3> - -<table class="appendix"> - <tr> - <th>Nationality</th> - <th>Under $1</th> - <th>$1 and under $2</th> - <th>$2 and under $3</th> - <th>$3 and under $4</th> - <th>$4 and under $5</th> - <th>$5 and under $6</th> - <th>$6 and under $7</th> - <th>$7 and under $8</th> - <th>$8 and under $9</th> - <th>$9 and under $10</th> - <th>$10 and over</th> - <th>Total<br>in each<br>Nationality</th> - </tr> - <tr> - <td>American</td> - <td class="tdr">1</td> - <td class="tdr">1</td> - <td class="tdr">6</td> - <td class="tdr">45</td> - <td class="tdr">49</td> - <td class="tdr">78</td> - <td class="tdr">54</td> - <td class="tdr">35</td> - <td class="tdr">16</td> - <td class="tdr">7</td> - <td class="tdr">15</td> - <td class="tdr">307</td> - </tr> - <tr> - <td>Austro-Hungarian</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">22</td> - <td class="tdr">24</td> - <td class="tdr">40</td> - <td class="tdr">115</td> - <td class="tdr">70</td> - <td class="tdr">34</td> - <td class="tdr">20</td> - <td class="tdr">47</td> - <td class="tdr">372</td> - </tr> - <tr> - <td>Danish</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - <td class="tdr">1</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">5</td> - </tr> - <tr> - <td>Dutch</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - </tr> - <tr> - <td>English and Canadian</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">4</td> - <td class="tdr">10</td> - <td class="tdr">7</td> - <td class="tdr">6</td> - <td class="tdr">1</td> - <td class="tdr">3</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">32</td> - </tr> - <tr> - <td>French</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">1</td> - <td class="tdr">1</td> - <td class="tdr">2</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">5</td> - </tr> - <tr> - <td>German</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">11</td> - <td class="tdr">14</td> - <td class="tdr">10</td> - <td class="tdr">13</td> - <td class="tdr">15</td> - <td class="tdr">2</td> - <td class="tdr">1</td> - <td class="tdr">8</td> - <td class="tdr">74</td> - </tr> - <tr> - <td>Greek</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - </tr> - <tr> - <td>Irish</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - <td class="tdr">6</td> - <td class="tdr">19</td> - <td class="tdr">13</td> - <td class="tdr">18</td> - <td class="tdr">8</td> - <td class="tdr">3</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">69</td> - </tr> - <tr> - <td>Italian</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">1</td> - <td class="tdr">3</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">6</td> - </tr> - <tr> - <td>Polish</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">3</td> - <td class="tdr">6</td> - <td class="tdr">9</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">20</td> - </tr> - <tr> - <td>Russian</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">1</td> - <td class="tdr">9</td> - <td class="tdr">15</td> - <td class="tdr">2</td> - <td class="tdr">5</td> - <td class="tdr">1</td> - <td class="tdr">3</td> - <td class="tdr">37</td> - </tr> - <tr> - <td>Scandinavian</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">3</td> - <td class="tdr">2</td> - <td class="tdr">1</td> - <td class="tdr">2</td> - <td class="tdr">2</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">11</td> - </tr> - <tr> - <td>Scotch</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - </tr> - <tr> - <td>Swiss</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">2</td> - </tr> - <tr> - <td>West Indian</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">1</td> - <td class="tdr">1</td> - <td class="tdr">2</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">...</td> - <td class="tdr">4</td> - </tr> - <tr class="bt"> - <td class="in4">Total</td> - <td class="tdr">1</td> - <td class="tdr">1</td> - <td class="tdr">8</td> - <td class="tdr">93</td> - <td class="tdr">124</td> - <td class="tdr">169</td> - <td class="tdr">234</td> - <td class="tdr">150</td> - <td class="tdr">65</td> - <td class="tdr">30</td> - <td class="tdr">74</td> - <td class="tdr">949<a id="FNanchor_25" href="#Footnote_25" class="fnanchor">[25]</a></td> - </tr> -</table> - -<p><span class="pagenum"><a id="Page_46"></a>[46]</span></p> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> - -<p><span class="pagenum"><a id="Page_47"></a>[47]</span></p> - -<h2 class="nobreak" id="APPENDIX_VI">APPENDIX VI.<br> -<span class="smaller">STATES HAVING LAWS REGULATING WORK OF WOMEN EMPLOYED IN RESTAURANTS.</span></h2> - -<p class="center smaller">Verified by U. S. Bureau of Labor Statistics</p> - -</div> - -<p><span class="pagenum"><a id="Page_48"></a>[48]</span></p> - -<div style="max-width: 30em; margin: auto;"> - -<h3><span class="smcap">Hours</span></h3> - -<table> - <tr class="bt"> - <th>Hours<br>in one<br>day</th> - <th>Hours<br>in one<br>week</th> - <th>State</th> - </tr> - <tr class="bt"> - <td class="tdr">8  </td> - <td class="tdr">48</td> - <td>California</td> - </tr> - <tr> - <td class="tdr">8  </td> - <td class="tdr">48</td> - <td>District of Columbia</td> - </tr> - <tr> - <td class="tdr">8  </td> - <td class="tdr">56</td> - <td>Arizona</td> - </tr> - <tr> - <td class="tdr">8  </td> - <td class="tdr"></td> - <td>Colorado</td> - </tr> - <tr> - <td class="tdr">8  </td> - <td class="tdr"></td> - <td>Washington</td> - </tr> - <tr> - <td class="tdr"></td> - <td class="tdr">54</td> - <td>Maine</td> - </tr> - <tr> - <td class="tdr">9  </td> - <td class="tdr">54</td> - <td>Missouri</td> - </tr> - <tr> - <td class="tdr">9  </td> - <td class="tdr">54</td> - <td>Nebraska</td> - </tr> - <tr> - <td class="tdr">9  </td> - <td class="tdr">54</td> - <td>Texas</td> - </tr> - <tr> - <td class="tdr">9  </td> - <td class="tdr">54</td> - <td>Utah</td> - </tr> - <tr> - <td class="tdr">9  </td> - <td class="tdr"></td> - <td>Idaho</td> - </tr> - <tr> - <td class="tdr">9  </td> - <td class="tdr"></td> - <td>Montana</td> - </tr> - <tr> - <td class="tdr">9  </td> - <td class="tdr"></td> - <td>Oklahoma<a id="FNanchor_26" href="#Footnote_26" class="fnanchor">[26]</a></td> - </tr> - <tr> - <td class="tdr">10  </td> - <td class="tdr">54</td> - <td>Michigan</td> - </tr> - <tr> - <td class="tdr">10  </td> - <td class="tdr">54</td> - <td>Ohio</td> - </tr> - <tr> - <td class="tdr">10  </td> - <td class="tdr">54</td> - <td>Pennsylvania</td> - </tr> - <tr> - <td class="tdr">10  </td> - <td class="tdr">55</td> - <td>Wisconsin<a id="FNanchor_27" href="#Footnote_27" class="fnanchor">[27]</a></td> - </tr> - <tr> - <td class="tdr">10  </td> - <td class="tdr">56</td> - <td>Wyoming</td> - </tr> - <tr> - <td class="tdr">10  </td> - <td class="tdr">58</td> - <td>Minnesota</td> - </tr> - <tr> - <td class="tdr">10  </td> - <td class="tdr">60</td> - <td>Kentucky</td> - </tr> - <tr> - <td class="tdr">10  </td> - <td class="tdr">60</td> - <td>Louisiana</td> - </tr> - <tr> - <td class="tdr">10  </td> - <td class="tdr">60</td> - <td>Mississippi</td> - </tr> - <tr> - <td class="tdr">10  </td> - <td class="tdr">60</td> - <td>New Jersey</td> - </tr> - <tr> - <td class="tdr">10  </td> - <td class="tdr">60</td> - <td>Oregon</td> - </tr> - <tr> - <td class="tdr">10  </td> - <td class="tdr"></td> - <td>Illinois</td> - </tr> - <tr> - <td class="tdr">10¼</td> - <td class="tdr">55</td> - <td>New Hampshire<a id="FNanchor_27b" href="#Footnote_27" class="fnanchor">[27]</a></td> - </tr> - <tr> - <td class="tdr">10½</td> - <td class="tdr">57</td> - <td>Tennessee</td> - </tr> - <tr class="bt"> - <td colspan="3" class="tdc">To be determined by Industrial Welfare Commission.</td> - </tr> - <tr class="bt"> - <td class="tdr"></td> - <td class="tdr"></td> - <td>Arkansas</td> - </tr> - <tr> - <td class="tdr"></td> - <td class="tdr"></td> - <td>Kansas</td> - </tr> -</table> - -<h3><span class="smcap">One Day of Rest in Seven Required.</span></h3> - -<ul> -<li>California<a id="FNanchor_28" href="#Footnote_28" class="fnanchor">[28]</a></li> -<li>District of Columbia</li> -<li>New Jersey</li> -<li>Pennsylvania</li> -</ul> - -<h3><span class="smcap">Night Work Forbidden.</span></h3> - -<ul> -<li>For all females</li> -<li class="isub1">Nebraska</li> -<li>For females under 18</li> -<li class="isub1">Arizona</li> -<li class="isub1">California<a id="FNanchor_29" href="#Footnote_29" class="fnanchor">[29]</a></li> -<li class="isub1">District of Columbia</li> -<li class="isub1">Louisiana</li> -<li class="isub1">New Hampshire</li> -<li class="isub1">California</li> -<li class="isub1">Colorado</li> -<li>For females under 21</li> -<li class="isub1">Ohio</li> -<li class="isub1">Pennsylvania</li> -</ul> - -<h4>Not more than 48 hours in one week</h4> - -<ul> -<li>For all females</li> -<li class="isub1">New Hampshire</li> -<li class="isub1">Wisconsin</li> -</ul> - -<h3><span class="smcap">Minimum Wage Required</span></h3> - -<ul> -<li>Utah</li> -</ul> - -<h4>To be determined by Industrial Welfare Commission</h4> - -<ul> -<li>Arkansas</li> -<li>California</li> -<li>Colorado</li> -<li>Kansas</li> -<li>Massachusetts</li> -<li>Minnesota<a id="FNanchor_30" href="#Footnote_30" class="fnanchor">[30]</a></li> -<li>Nebraska</li> -<li>Oregon</li> -<li>Washington</li> -<li>Wisconsin</li> -</ul> - -<h3><span class="smcap">Meal Time Required</span></h3> - -<ul> -<li>Arizona</li> -<li>Louisiana</li> -<li>Maine</li> -<li>Minnesota</li> -<li>New Hampshire</li> -<li>New Jersey</li> -<li>Ohio</li> -<li>Pennsylvania</li> -<li>Wisconsin</li> -<li>Wyoming</li> -</ul> - -<h3><span class="smcap">Seats Required</span></h3> - -<ul> -<li>Arizona</li> -<li>Arkansas</li> -<li>California</li> -<li>District of Columbia</li> -<li>Idaho</li> -<li>Indiana</li> -<li>Kansas</li> -<li>Kentucky</li> -<li>Louisiana</li> -<li>Maine</li> -<li>Maryland</li> -<li>Michigan</li> -<li>Minnesota</li> -<li>Missouri</li> -<li>Montana</li> -<li>Nebraska</li> -<li>New York</li> -<li>North Carolina</li> -<li>Ohio</li> -<li>Oklahoma</li> -<li>Oregon</li> -<li>Pennsylvania</li> -<li>South Dakota</li> -<li>Texas</li> -<li>Utah</li> -<li>Vermont</li> -<li>Washington</li> -</ul> - -<h3><span class="smcap">Tips Forbidden</span></h3> - -<ul> -<li>Arkansas</li> -<li>Iowa</li> -<li>Mississippi</li> -<li>South Carolina</li> -</ul> - -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="footnotes"> - -<div class="chapter"> - -<h2 class="nobreak" id="FOOTNOTES">FOOTNOTES</h2> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_1" href="#FNanchor_1" class="label">[1]</a> <a href="#APPENDIX_I">See Appendix I.</a></p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_2" href="#FNanchor_2" class="label">[2]</a> Women and Child Wage-earners in the United States, Vol. V., -Chap. X.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_3" href="#FNanchor_3" class="label">[3]</a> Dishwashers, silver cleaners, tray girls, cashiers, laundry workers -and pantry hands are included in this term.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_4" href="#FNanchor_4" class="label">[4]</a> 13th U. S. Census, 1910. Vol. VIII, Manufactures, p. 314.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_5" href="#FNanchor_5" class="label">[5]</a> Women and Child Wage-earners in the United States, Vol. V, p. 199.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_6" href="#FNanchor_6" class="label">[6]</a> The Girl Employed in Hotels and Restaurants. Juvenile Protective -Association of Chicago, 1912.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_7" href="#FNanchor_7" class="label">[7]</a> Report of the State Factory Investigating Commission for 1915, -Vol. IV, p. 1593.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_8" href="#FNanchor_8" class="label">[8]</a> <i>Ibid.</i>, p. 1609.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_9" href="#FNanchor_9" class="label">[9]</a> Women and Child Wage-earners, Vol. V, p. 362.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_10" href="#FNanchor_10" class="label">[10]</a> Women and Child Wage-earners in the United States, Vol. V, p. 199.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_11" href="#FNanchor_11" class="label">[11]</a> The Girl Employed in Hotels and Restaurants. Juvenile Protective -Association of Chicago, 1912.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_12" href="#FNanchor_12" class="label">[12]</a> 30% of the workers interviewed had just begun work or did not -report on this point, so they have not been included in these figures.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_13" href="#FNanchor_13" class="label">[13]</a> <a href="#APPENDIX_VI">See Appendix VI.</a></p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_14" href="#FNanchor_14" class="label">[14]</a> Annual Report of the Commissioner of Labor, 1914.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_15" href="#FNanchor_15" class="label">[15]</a> Fictitious names used.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_16" href="#FNanchor_16" class="label">[16]</a> Exclusive of 39 women who did not report on this point.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_17" href="#FNanchor_17" class="label">[17]</a> Exclusive of 63 women who did not report on this point.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_18" href="#FNanchor_18" class="label">[18]</a> Exclusive of 55 women who did not report on this point.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_19" href="#FNanchor_19" class="label">[19]</a> Exclusive of 68 women who did not report on this point.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_20" href="#FNanchor_20" class="label">[20]</a> Exclusive of 39 women who did not report on this point.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_21" href="#FNanchor_21" class="label">[21]</a> Exclusive of 43 women who did not report on this point.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_22" href="#FNanchor_22" class="label">[22]</a> Exclusive of 31 women who did not report on this point.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_23" href="#FNanchor_23" class="label">[23]</a> Exclusive of 26 women who did not report on this point.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_24" href="#FNanchor_24" class="label">[24]</a> Exclusive of 318 women who did not report on this point.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_25" href="#FNanchor_25" class="label">[25]</a> Exclusive of 68 women who did not report on this point.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_26" href="#FNanchor_26" class="label">[26]</a> In cases of emergency 10 hours a day are -allowed if not less than double for overtime is paid.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_27" href="#FNanchor_27" class="label">[27]</a> Has an 8 and 48 hour law for night work.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_28" href="#FNanchor_28" class="label">[28]</a> Except in cases of emergency.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_29" href="#FNanchor_29" class="label">[29]</a> Except in cases of emergency.</p> - -</div> - -<div class="footnote"> - -<p><a id="Footnote_30" href="#FNanchor_30" class="label">[30]</a> Not now in force—pending Supreme Court decision.</p> - -</div> - -</div> - -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK BEHIND THE SCENES IN A RESTAURANT ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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