Toward a Marxist Understanding of Food Service (a request)
I have a student who is trying to undertake a very interesting (and really compelling) analysis of the customer/waitress relationship by examining how the tipping custom facilitates an aspirational class fantasy for the customer, who imagines he is being waited on by a servant.
I do not, however, have the Marxist background to suggest a reading or two that I could work through with her to give her a theoretical framework for discussing this issue. Any ideas?
