This contract, issued by the Local Joint Executive Board Of Culinary Workers, Bartenders, and Hotel Service Workers, was negotiated on behalf of workers in a number of jobs within the service industry, including bars, restaurants and hotels. The 1946 Revised Wage Scale and Working Conditions provide workers with a number of workplace protections, along with rules for minimum wages, setting schedules, the number of hours in a shift, mandated breaks, and guidelines for appropriate staffing levels. Published as a small pamphlet, it could be carried in a pocket for easy reference on the job.

Questions

See EQUAL PAY FOR MEN AND WOMEN (SEC. 26 pg. 9): The wage scales shall apply equally to male and female employees. How might this language contribute to building solidarity?
In the full text of the contract available at the link below, what are some of the workplace issues addressed for waitresses? Do they feel relevant today?

Text of pamphlet pages 8-9 is linked in PDF below

Pgs. 8-9 Revised Wage Scale and Working Conditions (PDF/text version)

Full-text of the pamphlet available here: Revised Wage Scale and Working Conditions of Waiters Union Local No. 30, Bartenders Union Local No. 41, Cooks Union Local No. 44, Waitresses Union Local No. 48, Miscellaneous Employees' Union Local No. 110, Hotel Service Workers No. 283

Local Joint Executive Board Of Culinary Workers, Bartenders, and Hotel Service. Revised Wage Scale and Working Conditions of Waiters Union Local No. 30, Bartenders Union Local No. 41, Cooks Union Local No. 44, Waitresses Union Local No. 48, Miscellaneous Employees' Union Local No. 110, Hotel Service Workers No. 283. EPH UNITE HERE Local 2. Labor Archives & Research Center, San Francisco State University.