Food Service Workers in Restaurants: Short Order Cooks, First-Line Supervisors, and Managers
| dc.contributor.author | Diaz-Ordaz, Lisa | |
| dc.date.accessioned | 2020-11-12T20:49:15Z | |
| dc.date.available | 2020-11-12T20:49:15Z | |
| dc.date.issued | 2010-04-19 | |
| dc.description.abstract | Short order cooks are restaurant workers who prepare food as it is ordered by customers. First-line supervisors also have to prepare food, but at the same time they must supervise the other workers who are cooking and preparing food. In contrast, food service managers are responsible for the daily operations of a restaurant including all administrative and human resource functions of the restaurant. In Erie County in 2008, the average weekly wage for a cook at a limited service restaurant (a restaurant that does not provide table waiting service), was $220 per week or $11,449 annually. That was just 10 percent above the poverty line for a single person. Given that a single person who makes up to 125 percent of the poverty line is eligible for limited forms of public assistance, it is clear that it is very difficult to survive on this meager income. | |
| dc.description.legacydownloads | PovertyLowWageWorkIncomeInequality__Food_Service_Workers_in_Restaurants.pdf: 10 downloads, before Oct. 1, 2020. | |
| dc.identifier.other | 10887055 | |
| dc.identifier.uri | https://hdl.handle.net/1813/73439 | |
| dc.language.iso | en_US | |
| dc.subject | Buffalo | |
| dc.subject | Poverty/Low Wage Work/Income Inequality | |
| dc.subject | Low Wage Work | |
| dc.subject | Fact Sheet | |
| dc.subject | PPG | |
| dc.subject | Government | |
| dc.title | Food Service Workers in Restaurants: Short Order Cooks, First-Line Supervisors, and Managers | |
| dc.type | article |
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