Ethnic minority business activity has often been presented as a vehicle for
'upward mobility' for owners and workers alike. Much attention has focused
upon the owners themselves. The co-ethnic labour that such employers usual
ly rely upon has often been treated as unproblematic. This paper aims to il
luminate the experiences of workers in ethnic minority owned restaurants. I
n particular, the widely held view that working in a coethnic firm serves a
s an 'apprenticeship' for eventual self-employment is explored.
Rather than co-ethnic ties, workers' labour market experiences highlight th
e importance of the 'opportunity structure' in shaping employment choices.
The evidence of the current research suggests that the goal of self-employm
ent was not widely held; and although many workers did move around to acqui
re better paid work, this was not part of a strategic route to becoming a r
estaurateur. Some workers did cherish such ambitions, but were inhibited by
major obstacles.These included intense competition, high start-up costs, a
nd a lack of 'know-how'. The labour market and social context of the firm o
ften militated against the hazardous proposition of self-employment.