One aspect of this is that it's much more difficult to "work your way up". To start at a relatively low paying position and then put in your time (accruing annu

One aspect of this is that it's much more difficult to "work your way up". To start at a relatively low paying position and then put in your time (accruing annual raises) and taking on roles of increasing responsibility and pay. Previously you could start in the hotel kitchen and then become a line chef or a waiter or bartender and then a manager. And you'd be able to do so by showing you were competent and hardworking and moving up within the organization. Now, in the extreme case, each of those roles is handled by a different outsourcing firm. The manager is quite possibly not directly taking resumes from people who walk in off the street, they're getting workers from a temp service who only supply low level kitchen help. Put another way: who is typically going to make more? The person who has worked for Hilton Hotels for 20 years or the person who bounced around between a half dozen temp agencies doing work inside the same Hilton Hotel for 20 years?