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Transcription: [00:07:23]

{SPEAKER name="Shelia Montague Parker"}
Tell me, what are you, your tools that you need for working, your knife or your boots or, you use an apron, where do you get your items?
[00:07:37]
Are they sold there at the oyster house?

{SPEAKER name="Doris Harris"}
Yes.

{SPEAKER name="Shelia Montague Parker"}
or is it sold[[--]]?

{SPEAKER name="Doris Harris"}
Sold right there.
[00:07:40]


{SPEAKER name="Shelia Montague Parker"}
Right there?

{SPEAKER name="Doris Harris"}
Ah-huh.
[00:07:42]


{SPEAKER name="Shelia Montague Parker"}
What do you like most about working at the oyster house?
[00:07:46]

{SPEAKER name="Doris Harris"}
Shucking them clams! [[laughter]] I like shucking clams!
[00:07:51]

{SPEAKER name="Shelia Montague Parker"}
Okay. Why, is it because it's easy, or?
[00:07:54]

{SPEAKER name="Doris Harris"}
Easy, isn't it? Easy to shuck them, easy to open them up.
[00:07:56]

{SPEAKER name="Shelia Montague Parker"}
Okay. What do you dislike about working there?
[00:08:00]

{SPEAKER name="Doris Harris"}
Standing too long.
[00:08:03]

{SPEAKER name="Shelia Montague Parker"}
OKay.
[00:08:05]

{SPEAKER name="Doris Harris"}
I don't like standing too long.
[00:08:06]

{SPEAKER name="Doris Harris"}
You don't want to stand too long?

{SPEAKER name="Doris Harris"}
Not too long.
[00:08:08]

Okay. Tell me about the other people that work there. How many other employees is there?
[00:08:15]

{SPEAKER name="Doris Harris"}
I think about twenty, twenty-three.
[00:08:18]

{SPEAKER name="Shelia Montague Parker"}
Are they all black employees, white, or is it a mixture?
[00:08:23]

{SPEAKER name="Doris Harris"}
Mixture.
[00:08:24]

{SPEAKER name="Shelia Montague Parker"}
Just black and white?
[00:08:26]

{SPEAKER name="Doris Harris"}
Black and Mexican.
[00:08:27]

{SPEAKER name="Shelia Montague Parker"}
Mexican? Okay. How is your pay measured? Do you check according to the bucket, gallon, or?
[00:08:38]

{SPEAKER name="Doris Harris"}
Check out to the bucket. Yeah.
[00:08:40]

{SPEAKER name="Shelia Montague Parker"}
The bucket. The bucket? So how much would a person be paid per bucket of oysters or clams?
[00:08:49]

{SPEAKER name="Doris Harris"}
Four dollars something.
[00:08:50]

{SPEAKER name="Shelia Montague Parker"}
For

{SPEAKER name="Doris Harris"}
For a half hour.

{SPEAKER name="Shelia Montague Parker"}
Okay.
[00:08:56]


{SPEAKER name="Doris Harris"}
So that's like eight dollars an hour.

{SPEAKER name="Shelia Montague Parker"}
Eight dollars an hour. And, just, what else can you tell me in reference to this seafood house or the clam house?
[00:09:13]

{SPEAKER name="Doris Harris"}
Its normal. Cause I'm just a clam shucker, you know, pay the oyster shuckers too, but I'm just a clam shucker.

{SPEAKER name="Shelia Montague Parker"}
What's the difference between a clam shucker and an oyster shucker?

{SPEAKER name="Doris Harris"}
The clams you can shuck em easy, but oysters is kinda hard, hard to shuck.

{SPEAKER name="Shelia Montague Parker"}
Because the oysters is harder to shuck.

{SPEAKER name="Doris Harris"}
Yeah, harder shuckin than the clam. Clams are easy.

{SPEAKER name="Shelia Montague Parker"}
For that reason is there a difference in the pay scale or are you paid the same no matter which one you shuck?
[00:09:47]

{SPEAKER name="Doris Harris"}
I think its different.

{SPEAKER name="Shelia Montague Parker"}
Its a difference?

{SPEAKER name="Doris Harris"}
Yeah.I think you get more for the oysters than the clams.

{SPEAKER name="Shelia Montague Parker"}
In the eleven years you been there what changes have you seen come about in the oyster house? How have it improve or has it improve?
[00:10:08]

{SPEAKER name="Doris Harris"}
I ain't seen nothin improve. Just the same to me.

{SPEAKER name="Shelia Montague Parker"}
So, um
[00:10:16]

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