Nickel and Dimed: On (Not) Getting By in America

by Barbara Ehrenreich

I mumble thanks for the advice, feeling like I’ve just been stripped naked by the crazed enforcer of some ancient sumptuary law: No chatting for you, girl. No fancy service ethic allowed for the serfs. Chatting with customers is for the good-looking young college-educated servers in the downtown carpaccio and ceviche joints, the kids who can make $70–$100 a night. What had I been thinking? My job is to move orders from tables to kitchen and then trays from kitchen to tables. Customers are in fact the major obstacle to the smooth transformation of information into food and food into money—they are, in short, the enemy. And the painful thing is that I’m beginning to see it this way myself. There are the traditional asshole types—frat boys who down multiple Buds and then make a fuss because the steaks are so emaciated and the fries so sparse—as well as the variously impaired—due to age, diabetes, or literacy issues—who require patient nutritional counseling. The worst, for some reason, are the Visible Christians—like the ten-person table, all jolly and sanctified after Sunday night service, who run me mercilessly and then leave me $1 on a $92 bill. Or the guy with the crucifixion T-shirt (SOMEONE TO LOOK UP TO) who complains that his baked potato is too hard and his iced tea too icy (I cheerfully fix both) and leaves no tip at all. As a general rule, people wearing crosses or WWJD? (“What Would Jesus Do?”) buttons look at us disapprovingly no matter what we do, as if they wer...

were confusing waitressing with Mary Magdalene’s original profession.