How do the busboys and cooks understand and value their work? Who has more autonomy in their work, the cooks, or the busboys? Whose skills are more valuable, the busboys or the cooks? To what extent are their work and social relations similar and/or different? Who has more leverage with the boss and why? What do the cooks and busboys expect from their employers? Are the goals of the busboys and cooks the same? What are they trying to achieve through their work? And finally, if you had the choice of being a busboy at the restaurant in Chicago or a cook at one of the high-end restaurants in LA, which would you choose and why?