A woman was hired as the "chef de cuisine" at a catering company. The company had an executive chef, who supervised the kitchen manager and the chef de cuisine. On the organizational chart, the "chef de cuisine" is the second highest-ranking posi-tion in the kitchen. The woman spent an estimated 90 percent of her time cooking. She was hired at a salary of $45,000 per year, and her salary was subsequently raised to $52,000 per year. She did not receive overtime pay when she worked more than 40hours in a week. The catering company paid its other cooks an hourly wage ranging from $9.00 to $14.00 per hour. One of the more experienced cooks earned $20,620per year. The chef de cuisine attended managerial meetings on Mondays whenever she was scheduled to work that day. The managerial meetings were attended by salespeople and people in charge of the various departments. The executive chef, the kitchen manager, and the chef de cuisine were the kitchen employees who attended the managerial meetings. The executive chef was the person who spoke about the kitchen operations, and the person to whom questions were directed. Cooks were required to punch a time clock, but the chef