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Restaurants and other interactive service workplaces in the United States serve as labor niches for two very different kinds of workers doing different tasks. Immigrant Latinos primarily work “back-of-the-house” jobs doing manual tasks, while class-privileged whites work “front-of-the-house” jobs performing customer-facing tasks. How do these social and structural cleavages between dual labor niches affect the workplace dynamic? Drawing on ethnographic research in upscale Los Angeles restaurants, I describe the closed boundaries between these distinct labor niches and the valuable bridging between them performed by certain workers who are able to ease social tensions and buffer the service labor process. I discuss the implications of these findings for the study of contemporary immigrant labor niches and the nature of the opportunities within them and between them.\ud\u

Bridging the Service Divide: Dual Labor Niches and Embedded Opportunities in Restaurant Work