@article{brewster_rusche_2012, title={quantitative evidence of the continuing significance of race: Tableside racism in full-service restaurants}, volume={43}, number={4}, journal={Journal of Black Studies}, author={Brewster, Z. W. and Rusche, S. N.}, year={2012}, pages={359–384} }
 @article{brewster_mallinson_2009, title={Racial differences in restaurant tipping: A labour process perspective}, volume={29}, ISSN={["1743-9507"]}, DOI={10.1080/02642060902764343}, abstractNote={Considering the increasing proportion of US workers who depend on gratuities for a substantial amount of their income, it is not surprising that a growing body of literature across a variety of disciplines examines the phenomenon of tipping. Only recently, however, have scholars begun to study variation in tipping behaviours across social groups. The bulk of this research focuses on tipping disparities between white and black restaurant patrons in the USA. Two dominant explanations for such disparities have been posited: one locates the source of race-based tipping disparities in the discriminatory behaviour of restaurant servers; the other framework argues that disparities emerge as a result of African-Americans' lack of familiarity with societal norms for tipping. In this paper, we outline and critique the above frameworks and offer an alternative yet complementary framework that explains race-based tipping differentials in terms of server/customer interactions within the broader labour process of restaurant serving. We argue that black–white variation in tipping behaviours persist as a result of utilitarian processes in which service providers attempt to minimize economic uncertainty and occupational powerlessness by withholding subtle forms of service from patrons whom they view to be unpredictable tippers and thus undesirable patrons. It is suggested that this labour process approach extends the scope of analysis of previously posited explanations for the black–white tipping differential to include other social groups that are also thought to be below-average tippers. We conclude by offering several hypotheses and avenues for future research on disparities in tipping behaviours that derive from the labour process approach we present.}, number={8}, journal={SERVICE INDUSTRIES JOURNAL}, author={Brewster, Zachary W. and Mallinson, Christine}, year={2009}, pages={1053–1075} }
 @article{atkinson_czaja_brewster_2006, title={Integrating sociological research into large introductory courses: Learning content and increasing quantitative literacy}, volume={34}, ISSN={["1939-862X"]}, DOI={10.1177/0092055X0603400105}, abstractNote={ Sociologists can make meaningful contributions to quantitative literacy by teaching sociological research skills in sociology classes, including introductory courses. We report on the effectiveness of requiring a research module in a large introductory class. The module is designed to teach both basic research skills and to increase awareness of race and gender inequality. We find that a majority of students are able to interpret basic percentage tables with a minimum of instruction. Under the condition that students are willing to acknowledge inequality in our occupational system, completing the research assignment increases their awareness of race and gender inequality. We argue that one of sociology's most powerful contributions to quantitative literacy is that our core content provides a challenging and relevant context in which to learn quantitative skills. }, number={1}, journal={TEACHING SOCIOLOGY}, author={Atkinson, MP and Czaja, RF and Brewster, ZB}, year={2006}, month={Jan}, pages={54–64} }
 @article{mallinson_brewster_2005, title={'Blacks and bubbas': Stereotypes, ideology, and categorization processes in restaurant servers' discourse}, volume={16}, ISSN={["1460-3624"]}, DOI={10.1177/0957926505056664}, abstractNote={Individuals employ general, cognitively grounded categorization processes to form expectations for interactions with members of other social groups. Such categorizations sometimes surface in the form of racial, ethnic, or other stereotypes. But although much literature describes and/or tests the cognitive nature of stereotyping and categorization, less investigates how stereotypes and categories are formed in casual interaction, through casual discourse. This article analyzes data from 15 in-depth, semi-structured interviews with restaurant servers to investigate how they categorize customers by drawing on racial stereotypes and stereotypes related to class and/or cultural capital to produce two types of discriminatory discourse: ‘racetalk’ and what we term ‘regiontalk’. Our analyses suggest potential differences in the servers’ processes of categorization according to patron type, which we interpret with regard to the larger context of racism and classism in contemporary U.S. society.}, number={6}, journal={DISCOURSE & SOCIETY}, author={Mallinson, C and Brewster, ZW}, year={2005}, month={Nov}, pages={787–807} }
 @article{wills_brewster_fulkerson_2005, title={The stratification puzzle: An active-learning exercise in hard work and success}, volume={33}, ISSN={["0092-055X"]}, DOI={10.1177/0092055X0503300405}, abstractNote={Dans cet article, l'A decrit et evalue un exercice d'apprentissage actif visant a la comprehension par les etudiants de sociologie de la stratification sociale. Le but de l'exercice est de faire prendre conscience aux etudiants americains que l'ideologie de la meritocratie ne suffit pas a la reussite sociale et professionnelle}, number={4}, journal={TEACHING SOCIOLOGY}, author={Wills, JB and Brewster, ZW and Fulkerson, GM}, year={2005}, month={Oct}, pages={389–395} }
 @article{brewster_2003, title={Behavioral and interactional patterns of strip club patrons: tipping techniques and club attendance}, volume={24}, DOI={10.1080/0163962039620390117264}, number={3}, journal={Deviant Behavior}, author={Brewster, Z. W.}, year={2003}, pages={221–243} }