A non-random sample of informants was selected for this project. Restaurant waitpersons were selected such that the following criteria were met: 1) a broad range of work experience (from less than one year of experience to over twenty years), 2) a broad range of age (early twenties to mid forties), 3) a broad sampling of restaurant class (diner, four-star, continental, etc.) and 4) a varied geographic representation (small, medium, and large cities predominantly in the Midwest). A total of thirteen interviews were conducted.