{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/43725"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/43725","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"The waitress-diner relationship: an examination of subordinate influence","abstract":"Although many interactional situations are manifestly of a super-subordinate variety; upon closer examination there would appear to be certain mechanisms operating which enable the subordinate to exert influence over the superordinate. The problem structuring this investigation focuses on the issue of waitress subordinate influence. Data analysis is based on a six week period of participant observation. During observation the waitress-researcher recorded information concerning three variables. These variables structured two hypotheses which were employed to test for subordinate influence. The major independent variable was identified as the waitress treatment variable. This variable was dichotomized as waitress manipulative treatment, and waitress non-manipulative treatment. It served as the basis of an experimental test. That is, two separate groups were subject to two different waitress treatment styles. One treatment style performed waitress was characterized by waitress \"product promotional activity.\" While performing this treatment the waitress attempted to selling the maximum amount of food and liquor to dining groups. The contrasting treatment performed by waitress was characterized by an absence of \"product promotional activity.\" The dependent variable was identified as consumption patterns practiced by diners.. This variable was measured in terms of tab size. To be determined was, what effect, if any, waitress treatment of dining group had in determining the amount of food and liquor consumed by diners. A significant relationship was established between waitress treatment style and size of tab. The findings suggest that the waitress does assert influence over the consumption patterns practiced by diners.","abstract_html":"Although many interactional situations are manifestly of a super-subordinate variety; upon closer examination there would appear to be certain mechanisms operating which enable the subordinate to exert influence over the superordinate. The problem structuring this investigation focuses on the issue of waitress subordinate influence. Data analysis is based on a six week period of participant observation. During observation the waitress-researcher recorded information concerning three variables. These variables structured two hypotheses which were employed to test for subordinate influence. The major independent variable was identified as the waitress treatment variable. This variable was dichotomized as waitress manipulative treatment, and waitress non-manipulative treatment. It served as the basis of an experimental test. That is, two separate groups were subject to two different waitress treatment styles. One treatment style performed waitress was characterized by waitress "product promotional activity." While performing this treatment the waitress attempted to selling the maximum amount of food and liquor to dining groups. The contrasting treatment performed by waitress was characterized by an absence of "product promotional activity." The dependent variable was identified as consumption patterns practiced by diners.. This variable was measured in terms of tab size. To be determined was, what effect, if any, waitress treatment of dining group had in determining the amount of food and liquor consumed by diners. A significant relationship was established between waitress treatment style and size of tab. The findings suggest that the waitress does assert influence over the consumption patterns practiced by diners.","abstract_has_math":false,"creators":["Butler, Suellen Ruth"],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Sociology","degree_department":"Sociology","school":null,"contributors":[],"advisors":[],"committee_chairs":["Snizek, William E.","Schieg, Richard F."],"committee_members":["Gross, George R."],"year":1974,"date_issued":"1974-05-05","date_published":"1974-05-05","updated_at":"2026-07-22T22:19:45Z","subjects":["consumption","dining"],"languages":[],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-07152010-020045"],"render_values":[{"text":"etd-07152010-020045","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/43725","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Snizek, William E.","Schieg, Richard F."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Gross, George R."]},{"key":"dc:contributor.department","label":"Department","values":["Sociology"]},{"key":"dc:creator","label":"Author","values":["Butler, Suellen Ruth"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T21:40:27Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T21:40:27Z","2010-07-15"]},{"key":"dc:date.issued","label":"Date","values":["1974-05-05"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Sociology"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["consumption","dining"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-07152010-020045"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/43725"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Although many interactional situations are manifestly of a super-subordinate variety; upon closer examination there would appear to be certain mechanisms operating which enable the subordinate to exert influence over the superordinate. The problem structuring this investigation focuses on the issue of waitress subordinate influence. Data analysis is based on a six week period of participant observation. During observation the waitress-researcher recorded information concerning three variables. These variables structured two hypotheses which were employed to test for subordinate influence. The major independent variable was identified as the waitress treatment variable. This variable was dichotomized as waitress manipulative treatment, and waitress non-manipulative treatment. It served as the basis of an experimental test. That is, two separate groups were subject to two different waitress treatment styles. One treatment style performed waitress was characterized by waitress \"product promotional activity.\" While performing this treatment the waitress attempted to selling the maximum amount of food and liquor to dining groups. The contrasting treatment performed by waitress was characterized by an absence of \"product promotional activity.\" The dependent variable was identified as consumption patterns practiced by diners.. This variable was measured in terms of tab size. To be determined was, what effect, if any, waitress treatment of dining group had in determining the amount of food and liquor consumed by diners. A significant relationship was established between waitress treatment style and size of tab. The findings suggest that the waitress does assert influence over the consumption patterns practiced by diners."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.medium","label":"Dc Format Medium","values":["BTD"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["The waitress-diner relationship: an examination of subordinate influence"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Snizek, William E.","Schieg, Richard F."],"dc:contributor.committeemember":["Gross, George R."],"dc:contributor.department":["Sociology"],"dc:creator":["Butler, Suellen Ruth"],"dc:date.accessioned":["2014-03-14T21:40:27Z"],"dc:date.available":["2014-03-14T21:40:27Z","2010-07-15"],"dc:date.issued":["1974-05-05"],"dc:description.abstract":["Although many interactional situations are manifestly of a super-subordinate variety; upon closer examination there would appear to be certain mechanisms operating which enable the subordinate to exert influence over the superordinate. The problem structuring this investigation focuses on the issue of waitress subordinate influence. Data analysis is based on a six week period of participant observation. During observation the waitress-researcher recorded information concerning three variables. These variables structured two hypotheses which were employed to test for subordinate influence. The major independent variable was identified as the waitress treatment variable. This variable was dichotomized as waitress manipulative treatment, and waitress non-manipulative treatment. It served as the basis of an experimental test. That is, two separate groups were subject to two different waitress treatment styles. One treatment style performed waitress was characterized by waitress \"product promotional activity.\" While performing this treatment the waitress attempted to selling the maximum amount of food and liquor to dining groups. The contrasting treatment performed by waitress was characterized by an absence of \"product promotional activity.\" The dependent variable was identified as consumption patterns practiced by diners.. This variable was measured in terms of tab size. To be determined was, what effect, if any, waitress treatment of dining group had in determining the amount of food and liquor consumed by diners. A significant relationship was established between waitress treatment style and size of tab. The findings suggest that the waitress does assert influence over the consumption patterns practiced by diners."],"dc:description.degree":["Master of Science"],"dc:format.medium":["BTD"],"dc:format.mimetype":["application/pdf"],"dc:identifier.other":["etd-07152010-020045"],"dc:identifier.uri":["http://hdl.handle.net/10919/43725"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["consumption","dining"],"dc:title":["The waitress-diner relationship: an examination of subordinate influence"],"dc:type":["Thesis"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Sociology"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:19:45Z"}