ND Career Outlook

Total Page:16

File Type:pdf, Size:1020Kb

ND Career Outlook NORTH DAKOTA CAREER CAREER RESOURCE NETWORK OUTLOOK 39TH EDITION 2021-2022 FROM THE DIRECTOR ACKNOWLEDGEMENTS The Career Outlook is a publication of the North Dakota Department Dear Students: of Career and Technical Education’s Career Resource Network (CRN). Career exploration and planning is an important step in planning for the future. Career Resource Network Whether you are preparing for a transition North Dakota Department of to college, researching an apprenticeship, Career and Technical Education State Capitol, 15th Floor considering military service, or entering 600 E Boulevard Ave, Dept. 270 the workforce, it is an exciting time in your Bismarck, ND 58505-0610 life. The Career Outlook magazine contains valuable information about www.cte.nd.gov the many opportunities available to you in North Dakota. Education and Telephone: 701-328-9733 training requirements, the earning potential within a career field, and the E-Mail: [email protected] number of available jobs can all be found in this issue. Use this magazine CRN Supervisor: as a resource when making informed decisions about your future. Julie Hersch CRN Administrative Assistant: As part of your plan in preparing for your future I encourage you to take Laura Glasser Career and Technical Education (CTE) courses during high school. CTE courses provide a wide range of academic and work-based learning ND STATE BOARD FOR CAREER experiences in Agriculture, Business, Family and Consumer Sciences, AND TECHNICAL EDUCATION Information Technology, Marketing, Technology Education, and Trades, Kirsten Baesler, Bismarck Industry, Technical and Health Science. These opportunities are the Jeff Fastnacht, Mandan foundation for your chosen career field. Dr. Mark Hagerott, Bismarck Maria Effertz Hanson, Velva Another great way to develop leadership and employability skills is Dr. Steven Holen, Watford City to participate in Career and Technical Student Organizations (CTSOs), Josh Johnson, Valley City Burdell Johnson, Tuttle including DECA, FBLA, FCCLA, FFA, HOSA, SkillsUSA and TSA. Applying Bryan Klipfel, Bismarck for a chapter office, volunteering your time for a project, finding ways Sonia Meehl, Oakes to support your community, and preparing for state and national competitive events are some of the many ways you can benefit from Permission to Reprint: membership. Thoughtful, deliberate planning will help you choose a Reference to the North Dakota career that is satisfying and fulfills a critical need in your community. Department of Career and Future employers will be looking for individuals who have the knowledge, Technical Education’s Career technical skills, and attitude necessary to be globally competitive. Resource Network and the Career Outlook is requested. Sincerely, Distribution North Dakota Army National Guard Wayde Sick, Director ND Department of Career and Technical Education Thank you to all who have contributed to the production of this year’s Career Outlook. 2 CAREER OUTLOOK • 2021-2022 CONTENTS 2 Acknowledgements 2 From the Director EMPLOYMENT 8 Job Service North Dakota 9 ND State Government Career SELF-ASSESSMENT Opportunities 6 Discover Your Personality Type 53 Finding Your First Job as a Teen 10 Career Clusters Interest Survey 38 Tips for Self-Care 46 Are You Ready to be an Entrepreneur? EDUCATION AND TRAINING 53 Budgeting for Beginners 5 ND Career and Technical Student 64 RUReady.ND.gov Organizations (CTSOs) 48 STEM Opportunities at Polytechnic Institutions 54 Checklist for Admission to a College OCCUPATIONAL RESEARCH or University 4 Feature Articles 54 NDUS Admission Requirements 8 Job Service North Dakota 54 Why Choose a NDUS School? 12 How to Use the Occupational Section 55 Dual Credit Courses 13 Occupational Section Directory 55 How Do I Know Which School is the 40 Energy Careers in North Dakota Right Fit for Me? 42 10 Reasons to Pursue a Career 55 ND Center for Distance Education (CDE) in Law Enforcement 56 ND Army National Guard 52 Apprenticeship 58 Vocational Rehabilitation 64 RUReady.ND.gov 59 AmeriCorps 59 Job Corps – Job Training and Career Placement FINANCING YOUR EDUCATION 60 Adult Education/Adult Learning Centers 64 RUReady.ND.gov 28 ND Career Builders 61 North Dakota Academic, Career and Technical Education and North Dakota Scholarship Programs 62 Bank of North Dakota: Career Compass ON THE COVER 63 ND Postsecondary Programs and Former North Dakota students whose Estimated On-Campus Budgets CTSO involvement contributed to their career success. 64 RUReady.ND.gov PRODUCED BY WWW.CTE.ND.GOV 3 FEATURE ARTICLES CASEY RIEGER “I do recommend high school In this edition, read about North Dakotans who students to take as many classes as possible that are directed towards are building careers doing what they love and the field you are going into… I also taking North Dakota "Be Legendary" to heart. 33 recommend dual credit courses…” BEACH HIGH SCHOOL FBLA • FFA MARK HARDY Entrepreneur LORREN BELAKJON “(CTSOs) gave me great leadership, relationship, and job skill training. Not only did they mold the person I am today, but they pushed me to be “Stay true 16 a leader and think outside the box to yourself.” and outside of the textbook.” 36 BEACH HIGH SCHOOL FBLA • FFA • COLLEGIATE DECA TRAVIS DEAN ZACH WENTZ “I without a doubt remember “The skills I learned my time involved with FBLA as while participating in the best memories of my high school career. FBLA gave me the 51 CTSOs I use every day.” 21 opportunity to meet and connect with many new people…” STANLEY HIGH SCHOOL MAY-PORT CG HIGH SCHOOL DECA • FBLA • FCCLA FBLA Apprenticeship DEREK FLETCHER MAKENZIE LAKO “Enjoy high school – experience “Apprenticeship is an incredible high school. I know it is cliche opportunity for kids to succeed and build a career, not just a job. It is a to say "high school is gone in a stepping stone to a career, giving 24 blink of an eye" but it just....is." 52 you all the tools to succeed.” BARNES COUNTY HIGH FARGO NORTH HIGH SCHOOL SCHOOL (WIMBLEDON) DECA • SKILLSUSA TSA 4 CAREER OUTLOOK • 2021-2022 CAREER AND TECHNICAL STUDENT ORGANIZATIONS (CTSOs) DECA prepares emerging leaders and entrepreneurs What is a CTSO? for careers in marketing, finance, hospitality and A career and technical management in high student organization (CTSO) schools and colleges around the globe. is an extracurricular group for students in Career and FBLA-PBL inspires and prepares students to Technical Education pathways become community- minded business to further their knowledge leaders in a global and skills by participating in society through relevant career preparation and activities, events, and state and leadership experiences. national competitions. FCCLA promotes personal CTSOs ENHANCE growth and leadership development through Academic Skills Family and Consumer Sciences education. Workplace Skills Technical Skills FFA makes a positive difference in the lives of Personal Skills students by developing their potential for premier that prepare you for leadership, personal growth and career college and career. success through agricultural education. Impact of CTSOs: HOSA provides students with a unique program of leadership development, motivation and Leadership Skills recognition while promoting career opportunities in the Employability and Career Skills healthcare industry and the delivery of quality Responsibility healthcare to all people. Communication Skills SkillsUSA is a partnership of Teamwork students, teachers and industry working together preparing Decision Making students for careers in trade, technical and skilled service Goal Setting (including health) occupations to ensure America has a Professionalism skilled workforce. Scholarship Opportunities People Skills TSA fosters personal growth, leadership, and Sense of Belonging opportunities in Science, Technology, Engineering, Integrity and Mathematics (STEM). PRODUCED BY WWW.CTE.ND.GOV 5 Discover Your PERSONALITY Type Read the work activities below. Place a check by the activities you would like to do. Do not think about how much education/training is needed or how much money you will make! Count the number of checks for each shaded section and write that total in the box of each section. These are your scores for each interest area. Realistic Social Build kitchen cabinets Teach an individual an exercise routine Lay brick or tile TOTAL Give career guidance to people TOTAL P P Repair household appliances Perform rehabilitation therapy Raise fish in a fish hatchery Help people with personal or emotional problems Assemble electronic parts Do volunteer work at a non-profit organization Drive a truck to deliver packages to offices and homes Teach children how to play sports Test the quality of parts before shipment Teach sign language to the deaf or hard of hearing Repair and install locks Help conduct a group therapy session Set up and operate machines to make products Take care of children at a day-care center Put out forest fires Teach a high-school class Investigative Enterprising Develop a new medicine Buy and sell stocks and bonds Study ways to reduce water pollution TOTAL P Manage a retail store TOTAL P Conduct chemical experiments Operate a beauty salon or barber shop Study the movement of planets Manage a department within a large company Examine blood samples using a microscope Start your own business Investigate the cause of a fire Negotiate business contracts Develop a way to better predict the weather Represent a client in a lawsuit Work in a biology lab Market a new line of clothing Invent a replacement for sugar Sell merchandise
Recommended publications
  • Archdiocesan History FINAL
    A History of the Archdiocese of Pittsburgh and Western Pennsylvania Kristie Bosko Mertz, Ph.D. “…the more I study the history of the Orthodox Church in this land, the more convinced I become that our task here is God’s task, that God Himself helps us.” 1 — St. Patriarch Tikhon, Farewell Address, March 7, 1907 Introduction The history of our archdiocese is inextricably bound to the larger history of Orthodoxy in America. What is now known as the Archdiocese of Pittsburgh and Western Pennsylvania began in 1916 with the tonsuring and consecration of Fr. Alexander Dzubay as Bishop Stephen, within the former North American Diocese of the Russian Orthodox Church. His situation, in terms of being an immigrant of Carpatho-Russian ethnicity and a convert to Orthodoxy from the Byzantine Catholic (Greek Catholic) faith, was in no way unique at that time. However, it provides us with a glimpse of the evolving religious landscape and the foundation that was laid for the creation of the archdiocese and for its subsequent development. The Beginning of Orthodoxy in America Orthodoxy in America began in 1794, when Russian missionaries from Valaam Monastery arrived at Kodiak Island in the Aleutian Islands.1 The beginning of Orthodoxy in this country was found mainly in the future state of Alaska (which was a part of Russia) and in California, but very quickly grew up in the industrial areas of the United States such as Minnesota, Ohio, Pennsylvania, Connecticut, New York, and West Virginia. The entirety of North America and Canada was one large diocese with very scattered Orthodox communities.
    [Show full text]
  • IN the UNITED STATES DISTRICT COURT for the SOUTHERN DISTRICT of NEW YORK GRACIELA ROMAN, on Behalf of Herself and All Others Si
    IN THE UNITED STATES DISTRICT COURT FOR THE SOUTHERN DISTRICT OF NEW YORK GRACIELA ROMAN, on behalf of herself and all others similarly situated, Plaintiff, Civil Action No.: 12 CIV6156 (AKH) -against- COURT-AUTHORIZED NOTICE THE DINEX GROUP, LLC and DANIEL BOULUD, Defendants. If you have been employed as a captain, assistant captain, sommelier, server, busser, runner, bartender, barista, host, and/or other tipped employee at BAR BOULUD, DANIEL, BOULUD SUD, and/or DBGB KITCHEN AND BAR between November 1, 2009 and the present, please read this notice. Graciela Roman (“Plaintiff”) is a former Dinex employee who worked as a busser at Bar Boulud. Ms. Roman, on behalf of herself and all others similarly situated, filed a lawsuit on August 10, 2012. The lawsuit claims that The Dinex Group, LLC and Daniel Boulud (collectively, “Defendants”) failed to pay captains, assistant captains, sommeliers, servers, bussers, runners, bartenders, baristas, and hosts, the proper minimum wage and overtime pay, as well as other wages required by law. The lawsuit seeks to recover money owed in back wages and additional damages known as “liquidated damages,” along with interest, attorneys’ fees, and costs. Dinex and Mr. Boulud deny any violation of the Fair Labor Standards Act or any other law. Dinex maintains that its tip pools have always been lawful, and that tipped employees were properly paid the tip credit minimum wage. Dinex maintains that it paid tipped employees appropriately for all hours they worked. The Court has authorized the parties to send out this notice of the lawsuit. The Court has not decided who is right and who is wrong.
    [Show full text]
  • Chef Talk: Jaryd Hearn of Polo Grill &
    Chef Talk: Jaryd Hearn of Polo Grill & Bar By Abby Weingarten, Correspondent Posted Aug 2, 2017 at 10:02 AM Updated Aug 2, 2017 at 10:02 AM Interview plus recipe Jaryd Hearn returned to the Polo Grill & Bar in March to become the executive chef after working for two years at Alinea, a world- renowned, three-star Michelin restaurant in Chicago. Since coming back to Lakewood Ranch, Hearn has collaborated with chef/proprietor Tommy Klauber to bring a rustic, modern, locally-focused, seasonal approach to the menu. Q: What have been some of the highlights of your career? A: I began my restaurant career in 2008 at the age of 15. My first job was at the Grove House Grill as a busser and food runner before moving to a line cook position. During my time there, I met a chef who offered me an opportunity to work in New York. At 18, I moved to Bolton Landing. I spent a season at Lakeside Restaurant, working as a junior sous chef. This experience showed me how to handle a high- volume, fine-dining restaurant while working over 90 hours a week. After my time in New York, I returned to Bradenton to attend Keiser University for a degree in culinary arts while working at Polo Grill. In 2015, I joined the Alinea team as a chef de partie before becoming a sous chef. While with Alinea, I traveled to Dallas, Madrid, Miami and New York before relaunching Alinea -- and maintaining its three-star Michelin rating and No. 6 world ranking.
    [Show full text]
  • Wisconsin's Job Posting Policy and Procedures
    Final 07/05/2018 Wisconsin's Job Posting Policy and Procedures https://dwd.wisconsin.gov/jobservice/joborder/ Reviewed June 2018 Some links in this document have restricted access. An approved user name and password is required to access these areas. Department of Workforce Development, Division of Employment and Training, Job Service Bureau Preface This policy document takes effect immediately and is in effect until further notice. This policy document replaces previous Job Posting Policy and Procedures documents. For assistance in answering questions, refer to the Contact Information in Section C of this document. Introduction This document provides direction on Job Center of Wisconsin (JCW) job posting policies and procedures. Use this document as the first source of technical assistance when questions arise regarding official policy or procedures about Job Center of Wisconsin job postings. If this document does not answer a job posting- related question, consult the Job Posting Policy Contact listed in Section C of this document. The Job Center of Wisconsin system, built and maintained by the Division of Employment and Training (DET), is the cornerstone of the labor exchange system in Wisconsin. It is important that accurate job postings are listed on Job Center of Wisconsin so job seekers and employers are connected in a proper and timely fashion. Job seekers and employers must trust the information found on Job Center of Wisconsin. If not, job seekers will seek other methods of finding employment and employers will go elsewhere to recruit qualified applicants for their job openings. A quality job posting will provide complete, accurate and factual information about the position.
    [Show full text]
  • Professional Development of Executive Hotel Chefs in South Africa
    COPYRIGHT AND CITATION CONSIDERATIONS FOR THIS THESIS/ DISSERTATION o Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. o NonCommercial — You may not use the material for commercial purposes. o ShareAlike — If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original. How to cite this thesis Surname, Initial(s). (2012). Title of the thesis or dissertation (Doctoral Thesis / Master’s Dissertation). Johannesburg: University of Johannesburg. Available from: http://hdl.handle.net/102000/0002 (Accessed: 22 August 2017). PROFESSIONAL DEVELOPMENT OF EXECUTIVE HOTEL CHEFS IN SOUTH AFRICA by GERARD VINGERLING A dissertation submitted in fulfilment for the Degree of Master in Tourism and Hospitality Management at the College of Business and Economics UNIVERSITY OF JOHANNESBURG Supervisor: D.S. Hewson Co-supervisor: C.H. Mabaso MARCH 2020 PLAGIARISM DECLARATION I declare that this dissertation is my own original work, conducted under the supervision of Ms Daryl Hewson and Ms Cynthia Mabaso. It is submitted for the degree of Masters: Tourism and Hospitality in the College of Business and Economics at the University of Johannesburg. This work has not been submitted as part of a degree at another institution but it has informed the production of journal articles written by the same author. I know that plagiarism is wrong. Plagiarism is to use another’s work and to pretend that it is one’s own.
    [Show full text]
  • Thanks Check
    GM: CREATE A SPACE ADVENTURE CRUSTY & SEXY: Roll or choose on the tables below. Lena Voytek Based on The Doubleclicks’ A THREAT... LASERS & FEELINGS 1. Colonel Sanders 4. Spice Pirates [email protected] cricketcriminale.com Crusty 2. The Honey Armada 5. Cyber Pizzas This game is licensed 3. Rogue Chef Captain 6. McDonalds under a CC BY-NC- WANT(S) TO... SA 3.0 license. http:// 1. Destroy / Corrupt 4. Cook for creativecommons.org/ licenses/by-nc-sa/3.0/us/ Sexy 2. Snatch / Capture 5. Build / Synthesize 3. Consume 6. Deliver a Cake to thanks YOU ARE THE CREW OF THE INTERSTELLAR PIRATE SHIP HOOTERS. Your mission is to explore The LASERS & FEELINGS THE... charted regions of space, stealing bread from aliens both friendly and deadly, and support the Game, Lucas, Syd, Food Pirate Consortium. CHEF CAPTAIN GUSTEAU has been overcome by the strange entity 1. Donut King/Queen 4. Quantum Sex Dungeon Dub, Thor, Joseph, known as Salmonella, leaving you to fend for yourselves while he recovers in the freezer room. 2. Void Nuggets 5. Ancient Space Deli Spencer PLAYERS: CREATE CHARACTERS ROLLING THE DICE 3. Burger King 6. Orgy Planet check out Choose a style for your character: Alien, Android, When you do something risky, roll 1d6 to find out how WHICH WILL... thedoubleclicks.com Dangerous, Heroic, Hot-Shot, Intrepid, or Savvy. 1 it goes. Roll +1d if you’re prepared and +1d if you’re 1. Destroy a solar system 4. Start a war / invasion lvoytek.org an expert. (The GM tells you how many dice to roll, Choose a role for your character: Server, Busser, 2.
    [Show full text]
  • The NIU Onebook 1 Welcome from Dean of Students
    Huskies,come on you Huskie Huskies, Fight and make a score or two. Huskies,you’re Song Northern Huskies,the team to pull us through. Forward, together forward there’s victory in view. Come on youHuskies, fight on you Huskies and win for N.I.U. H-U-S-K-I-E-S… Go Huskies! Contents Welcome to 3 Northern Illinois University! Learning at 5 NIU NIU 23 OneCard Technology 24 Use Welcome from President Freeman Managing 27 Costs I’m very proud to be NIU’s president to seek out the many ways to get Joining our and thrilled to welcome you to our involved — whether through faculty- 33 Huskie Community Huskie family. mentored research and artistry, Life at All of us at NIU recognize that this community service or through our 38 NIU has been an incredible year of change more than 320 student organizations. We provide all students a welcoming Eating at and challenges for you because 44 NIU of COVID-19. We hope that your home to develop your voice, time at NIU is a new beginning and contribute new ideas and have fun. Getting Around opportunity to learn, grow and build Most importantly, each of you has 47 relationships that will support you access to multiple resources to Protecting for a lifetime. I want you to know that support your diverse academic, social 51 our Pack when you’re a Huskie, we’ll be with and emotional needs. Huskies are Living in you every step of the way and beyond. known for working hard and not 55 DeKalb As an NIU student, you’ll find our being afraid to ask for help, so please don’t hesitate to let us know what we Health and world-class faculty and staff excited 58 Wellness to help you explore your interests, can do to support you.
    [Show full text]
  • American Culinary Federation Press Release
    AMERICAN CULINARY FEDERATION PRESS RELEASE For Immediate Release: Media Contacts: April 30, 2013 Patricia Carroll: (904) 484-0247, [email protected] Jessica Ward: (904) 484-0213, [email protected] Lyn Wells, Student at Utah Valley University, Wins Western Region Student Chef of the Year Award at 2013 ACF Western Regional Conference St. Augustine, Fla., April 30, 2013—Lyn Wells of Wellington, Utah, a student at Utah Valley University, Orem, Utah, recently received the American Culinary Federation’s (ACF) Western Region Student Chef of the Year Award, sponsored by Custom Culinary, Inc., following a competition during the 2013 ACF Western Regional Conference, Coeur d’Alene, Idaho, April 12-15. The ACF Student Chef of the Year Award, sponsored by Custom Culinary, Inc., was established in 1987, and recognizes an up-and-coming student who possesses a high degree of professionalism, culinary skill and passion for the culinary arts. As the regional competition winner, Wells advances to the national competition in Las Vegas in July, to compete for the national title and $1,000. “Winning a regional title means a lot to me,” said Wells. “I have wanted to compete for ACF Student Chef of the Year since joining Utah Valley University’s student culinary team. Competing for this award would not have been possible without the support of the university, Peter Sproul, CEC, and the chefs who have supported me and stood by me from the start. I love competing because it gives me the opportunity to push myself. I want to thank ACF for making this possible.” Wells is a line cook at Cowboy Club in Wellington.
    [Show full text]
  • Direct Match Title File, 2018
    U.S. Bureau of Labor Statistics On behalf of the Office of Management and Budget (OMB) and the Standard Occupational Classification Policy Committee (SOCPC) November 2017 (Updated April 15, 2020) ***Questions should be emailed to soc@bls.
    [Show full text]
  • CAREER OPPORTUNITIES in the FOOD and BEVERAGE INDUSTRY
    CAREER OPPORTUNITIES in THE FOOD AND BEVERAGE INDUSTRY xvi-298_CO-Food&Bev.indd i 5/4/10 6:17:11 PM xvi-298_CO-Food&Bev.indd ii 5/4/10 6:17:12 PM CAREER OPPORTUNITIES in THE FOOD AND BEVERAGE INDUSTRY KATHLEEN THOMPSON HILL xvi-298_CO-Food&Bev.indd iii 5/4/10 6:17:12 PM Career Opportunities in the Food and Beverage Industry Copyright © 2010 by Kathleen Thompson Hill All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage or retrieval systems, without permission in writing from the publisher. For information contact: Ferguson An imprint of Infobase Publishing 132 West 31st Street New York NY 10001 Library of Congress Cataloging-in-Publication Data Hill, Kathleen, 1941– Career opportunities in the food and beverage industry / Kathleen Thompson Hill. p. cm. Includes bibliographical references and index. ISBN-13: 978-0-8160-7612-3 (hbk. : alk. paper) ISBN-10: 0-8160-7612-X (hbk. : alk. paper) ISBN-13: 978-1-4381-3115-3 (e-book) 1. Food service—Vocational guidance—Juvenile literature. 2. Food industry and trade—Juvenile literature. I. Title. TX911.3.V62H55 2010 647.95023—dc22 2009033934 Ferguson books are available at special discounts when purchased in bulk quantities for businesses, associations, institutions, or sales promotions. Please call our Special Sales Department in New York at (212) 967-8800 or (800) 322-8755. You can find Ferguson on the World Wide Web at http://www.fergpubco.com Text design by Kerry Casey Cover design by Takeshi Takahashi Composition by Hermitage Publishing Services Cover printed by Art Print, Taylor, Pa.
    [Show full text]
  • D4B Fine-Dining Handbook.Qxd
    The Federation of Dining Room Professionals (FDRP)® 1417 Sadler Road #100 Fernandina Beach, Amelia Island, Florida 32034 USA www.FDRP.com 904-491-6690 [email protected] Bernard M. Martinage, HGM, C.H.E. Cindy Martinage, DRA, WSA Photographs by Lorna Smith i Standards of Performance The standards of performance for the techniques of service presented in this program are based on the IBGS of Hospitality, which is the: International Business & Gourmet Standards of Hospitality The Beverage Service Standards portion of this course, which is also included in the IBGS Standards, has received: The International Sommelier Guild (ISG) Seal of Approval The International Sommelier Guild is the only Sommelier certification body in the United States to be licensed by each State’s Board of Higher Education for their 30+ satellite locations across North America. An important part of the material used in this program is directly parallel to the Certified Dining Room Apprentice certification, which is a requirement in a growing number of culinary programs across the United States. This program is endorsed by and is the recipient of the: American Culinary Federation Foundation (ACFF) Educational Assurance Award Although the models photographed in this book wear uniforms often associated with the performance of service in a dining room of high standing, the techniques and principles exemplified apply to all full-service establishments--regardless of standing or style. “There is a misconception that service is ‘simple’, but service is simple only when it is at its finest.” Cindy Martinage, Director, FDRP Fine Dining Standards Disclaimer The information provided in this manual has been compiled from sources and documents believed to be reliable and represents the best professional judgment of the Federation of Dining Room Professionals.
    [Show full text]
  • Restaurant Industry the Great Service Divide Service Great The
    Photo: Jim West/jimwestphoto.com October 22, 2014 Occupational Segregation & Inequality in the US Restaurant Industry The Great Service Divide Service Great The BY Restaurant Opportunities Centers United Restaurant Opportunities Center of Chicago Restaurant Opportunities Center of Michigan Restaurant Opportunities Center of New Orleans FUNDING SUPPORT Ford Foundation EXECUTIVE SUMMARY 2 Divide Service Great The GLOSSARY OF TERMS 6 CHAPTER I INTRODUCTION & METHODOLOGY 7 CHAPTER 2 RESTAURANT INDUSTRY OVERVIEW 9 CHAPTER 3 GATEWAY TO ENTRY, NOT TO OPPORTUNITY 11 CHAPTER 4 DISCRIMINATION IN HIRING 15 CHAPTER 5 A WORKPLACE CULTURE WITH NO RULES AND LITTE FAIRNESS 21 CHAPTER 6 RECOMMENDATIONS FOR POLICYMAKERS AND EMPLOYERS 27 NOTES 30 ACKNOWLEDGEMENTS 31 All contents © Copyright 2014 Restaurant Opportunities Centers United (ROC-United) The restaurant industry employs nearly 11 million workers and is one of the fastest- growing sectors of the U.S. economy.1 Despite the industry’s growth, restaurant workers occupy seven of the ten lowest-paid occupations reported by the Bureau of Labor Statistics.2 The economic position of workers of color in the restaurant industry3 is particularly precarious. Restaurant workers experience poverty at nearly three times the rate of workers overall, and workers of color experience poverty at nearly twice the rate of white restaurant workers.4 The restaurant industry argues that an increase in the minimum wage for tipped workers is not necessary because livable wages are available in bartending and serving (Tier I Front-of-the-House, or FOH) positions in fine-dining,5 but these livable wage opportunities are available to only a small percentage of workers.6 Additionally, previous research on fine-dining in New York found that those doors are largely closed to workers of color.7 This report replicates those findings and finds people of color in the restaurant industry often face: A GLASS CEILING: Workers of color, with equal qualifications are granted living wage opportunities only 73% of the time, compared to white workers.
    [Show full text]