Men outside the culinary industry, however, saw female servers in a different light. Men from many different well-organized trades—longshoremen, logging, and mining—for example, frequented local cafes and restaurants, knew the waitresses personally, and saw the unionization of the eating establishments they patronized as a logical extension of the organizing of their own workplaces. Others, like the teamsters, delivered such daily necessities as fresh bread, milk, and vegetables to restaurants. These men—men for whom the enhanced power of waitresses would threaten neither their male privilege at the workplace nor in the union—proved reliable and quite effective allies, especially in the 1930s and 1940s. In short, the cross-craft, cross-sex ties between waitresses and male workers in other trades provided more crucial organizing support than did either same-sex or same-craft bonds.99