The Consumers’ League acknowledges its deep indebtedness to Dr. Harris for the helpful interest that he has taken in its work, and for his courtesy in allowing the League investigator to take interviews at the Occupational Clinic.
The Normal Working Day—Eight Hours.
A Common Occurrence—Fifteen Hours.
There is no class of employees who serve the public so directly as do restaurant workers. Also, it is obviously of vital interest to the public that those who serve them in this way be strong and healthy since they are in a position peculiarly adapted to spread disease. The study just terminated has brought to light certain facts which point to a grave danger to the individual worker, to those whom she serves and to the community. Hard work kept up for incredibly long hours, low pay, health impaired and resistance to disease lowered through fatigue—these are some of the facts which make action on our part necessary, that restaurant work may be a safe and wholesome occupation.
THE WORKER.
Age.
An outstanding feature of restaurant work is the presence in this occupation of a very large proportion of girls and young women. One-fourth of all the workers are under 21, and two-thirds under 30 years of age. ([See Diagram 1]). There are several reasons to account for this fact.