Revisiting hospitality's marginal worker thesis: A mono-occupational perspective

Linkages between creativity and intention to quit: An occupational study of chefs

“…That there is a tension between the creativity and artistry of food and business imperatives (Gillespie, 1994), that creativity is synonymous with routine ''temperamental tantrums'' (Rowley & Purcell, 2001, p.169) and even that the chef's status as artist condones unacceptable kitchen behaviours from harsh discipline (Johns & Menzel, 1999), aggression and violence (Murray-Gibbons & Gibbons, 2007) to a range of dissenting behaviours (Robinson, 2008) predominate in the literature. From an organisational management perspective the occupational culture of chefs, heavily imbued by the rhetoric of artistry and creativity, has been seen as an obstruction to organisational restructuring (Cameron, 2001) and the implementation of standardised practices such as Total Quality Management (TQM) (Ferrone, Teare, & Jones, 1995;Zetie, Sparrow, Woodfield, & Kilmartin, 1994) and healthy menu choices (Middleton, 2000;Reichler & Dalton, 1998).…”

“…Moreover numerous studies have provided anecdotal, qualitative and contextual evidence which suggests creativity as a construct embedded in the occupational culture of chefs is powerful (e.g. Birdir & Pearson, 2000;Chivers, 1971;Drew, 1987;Fine, 1992Fine, , 1996Gillespie, 1994;Horng & Lee, 2006;Lee-Ross, 1999;Middleton, 2000;Peterson & Birg, 1988) yet negative (Johns & Menzel, 1999;Murray-Gibbons & Gibbons, 2007;Robinson, 2008;Rowley & Purcell, 2001) and organisationally destabilising (Cameron, 2001;Ferrone et al, 1995;Zetie et al, 1994). This study affirms the relative importance of the creativity construct vis-à-vis the relationship between extrinsic motivators, specifically working conditions and remuneration.…”

Trainee chefs' experiences of alcohol, tobacco and drug use

“…Previous research has demonstrated that chefs have a unique occupational culture (Robinson & Barron, 2007) that is relatively stable over time (Cameron, Gore, Desombre, & Riley, 1999). Importantly, it is often characterised by deviant behaviours such as violence and AOD use (Robinson, 2008). Upon entering the workforce, young chefs undergo a socialisation process whereby they acquire the unique skills, knowledge, norms and customs necessary to become integrated into the workforce (Feij, 1998;Robinson & Barron, 2007).…”

The public house and its role in society's margins

“…A recent paper was published in this journal that adds to the debate within hospitality; Robinson's (2008) article clearly equates marginality with deviance, "violence, psychological abuse, theft, substance abuse and even sexual licence" (Robinson, 2008, p. 403). This was also implied by much of Wood's (1992) earlier discussion paper, although his initial definition of worker marginality referred to "having a weak labour market position" (Wood, 1992, p. 179) rather than being necessarily deviant.…”

“…does overemphasise a negative view of deviance and underemphasises Durkheim's broader view of deviation from a norm. Robinson (2008) does actually draw attention to this issue elsewhere in his paper, despite a lack of less condemnatory examples of deviance to balance the negative ones. Salaman (1974) implies a more Durkheimian view of deviation in his discussion of two forms of marginality.…”