Wage theft in professional kitchens

Conned or complicit

Bibliographic Data

ID21872871
AuthorsRichard Robinson (0000-0001-9737-3812, The University of Queensland), Matthew L Brenner (0000-0001-8091-3480, Southern Cross University)
Year2021
Volume11
Issue1
Pages87-106
Publication date2021-03-01
Open AccessYes
TypeARTICLE
VenueHospitality & Society (JOURNAL)
Journal identifiersISSN: 2042-7913 • E-ISSN: 2042-7921
PublisherIntellect (PUBLISHER • GB)
DOI10.1386/hosp_00030_1
OpenAlexW3165062268
LanguageEN
Citations received4
References cited41

Wage theft, which is the non-payment of employee entitlements, is a term that has gained currency in the legal and policy literature. In Australia, the context for this study, pressure has been applied to the hospitality industry after a string of revelations, many involving celebrity chef business interests, of routine wage violations. A national study into the working experiences of chefs, involving individual and group interviews, investigated the dimensionality of wage theft forms in professional kitchens. Besides cataloguing a number of direct and indirect wage theft genres, the study has revealed that alongside creative and exploitative organizational practices, victims are often complicit in their own mistreatment. Theoretically, this augments our understandings of how workers can become disempowered in organizational contexts. Practically, it suggests interventions directed at both victims and perpetrators are required to complement policy and jurisdictional approaches

Business · Currency · Economics · Hospitality · Labour economics · Payment · Political science · Public relations · Wage · Emotional Labor in Professions · Employment and Welfare Studies · Labor Movements and Unions · Law · Finance · Marketing

Tools

Open DOI