Between workers and employees. the beginnings of the struggles for recognition in the hotel and gastronomic industry (1927-1949) [entre obreros y empleados. los inicios de la lucha por el reconocimiento en la industria hotelera y gastronómica (1927-1949)]

This article analyzes the development of the hotel and gastronomic trade union movement between 1927 and 1949. This movement has not been studied by the social historiography, opening a profitable analysis field to understand the modalities of organization, working conditions and demands. To analyze the evolution of the movement of workers and employees of the hotel and the gastronomic industry, we will make use, mainly, of brochures of organizations and press of the period. It is pointed out that the forms of organization evolved from mutualism to the first trade unions of the 1920s, in a historical context marked by the cooptation carried out by the different government authorities. The article focuses on the “struggle for recognition” which workers and employees, especially, for the elimination of tipping.