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Karla Erickson Bodies At Work

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Recommended: Nature of emotional labor

In the restaurant context, a restaurant is like a stage for service staffs to perform their service to the customers (Schechner, 1988). Therefore, this is important to service staffs to know as emotional labor how to service customers with the right knowledge of display appropriate facial and bodily movement. The service staffs are expected to create a good impression to the customers by control their bodies, personalities and emotions purposely which means the things that they are doing may not be what they feel or a genuine (Hochschild, 1983). According to Karla Erickson in “Bodies at work: Performing service in American restaurants”, she has discussed how workers use their bodies in their work to serve customers and create positive experience
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