Abstract
In the late nineteenth century, England’s capital of London was developing into a desirable tourist destination that was showcasing new forms of leisure practices that catered for both upper class travellers and locals alike. One such practice was that of restaurant dining, which was to become an incredibly popular activity in the increasingly cosmopolitan city. As such, both chefs and waiting staff, capable of preparing and serving food to these patrons, became sought after. Yet, reflections from the period make clear that it was not the English that were preferred for such roles. This created conflict between natives and those that had come from other areas of Europe to work in the capital’s new restaurants. By the twentieth century, this had led to the establishment of nationality-specific unions, schools, and other organisations. Drawing on a range of archival press content from the eras, this interdisciplinary paper looks more deeply at the personal, practical, and political sentiments expressed by those working in this newly emergent leisure industry; those that represented them; and those that employed them. Data collected on the organisations that they were affiliated with, and their agendas is also outlined. It concludes by addressing how these racialised tensions are still prominent in English establishments, and are contributing to the current hospitality staffing crisis, even though the country has become far more diverse than it was under the reigns of Queen Victoria and King Edward VII.
Presenters
Carina Jane ManseyPhD Researcher, Department of Sociology, City, University of London, United Kingdom
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
Tourism and Leisure Industries
KEYWORDS
Hospitality, Restaurant Staff, Unification, Segregation, History
