Surviving precarious work conditions: work ethos and worker subjectivity in restaurant work (2021–2023)
The restaurant sector is a growing industry which employs mainly young people and immigrants. It embodies many of the broader labour market changes characteristic of post-Fordist economies: work is precarious, hectic and requires affective capacities. This research project focuses on the work ethos and worker subjectivity of the young employees as well as their economic security and means of survival in the insecure circumstances. The project is based on extensive interviews with young employees in the restaurant sector. The project is conducted jointly with the sociologists at the University of Helsinki.
Academy Research Fellow
Doctor of Social Sciences, Docent