Abstract
The hospitality industry in South Africa is one of the most significant contributors to the economy,
with many employees working in the food and beverage sector. However, research from various
countries has shown concern for decent working conditions for these employees. This study
focused specifically on waitresses and their work experiences using the five components of decent
work. This qualitative study explored decent work experiences and the understanding of how
adequate compensation, adequate rest time, access to healthcare benefits, safety at work and
person-organisation value alignment plays out for South African waitresses. Fifteen (15)
participants were interviewed to explore their unique experiences. The findings of the study
revealed that most waitresses were unsatisfied with the compensation they received, mainly due
to not receiving a basic salary, the inability to meet basic needs for some participants, and a feeling
of unmatched efforts where the participants feel that the compensation they receive is too little for
the work they do. The adequate rest time component showed that most participants do not receive
enough rest time and have physical implications as a result, including fatigue, affected moods and
overall health. The findings related to access to healthcare benefits revealed that most participants
do not have any form of healthcare benefits; some even considered the presence of a first-aid kit
at work as a benefit. Safety is a concern for some waitresses as they have seen and experienced
safety and security incidents that made them feel uncomfortable at work. A few participants
expressed that there is an alignment between their values and work values. The overall findings of
the study contribute to the understanding of decent work experiences for waitresses from a
qualitative perspective in South Africa. This further provides implications for employers to
consider and policy advocates to foster the application of labour laws and the psychologically safe
working environments that will have a positive impact on waitresses’ wellbeing.