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] |
Wanted—A Rest