It is lunchtime, in a small university canteen. When I just go through the gate, a two-flight stairs right against the main entrance, which leads to the some grocery stores on the first floor, seems to divide this dining place into two parts, or you can also understand in this way : White plastic dining tables and fixed seats are vertically placed around the staircase. This university also has class during the noon; there are not as many customers as expected. Not all of them are eaters here: some occupy the seats with books, bags ,sunglasses and etc..; some are concentrating on their computer work ( The canteen offers good internet connection.); some are chatting with friends without ordering anything.
When I bypass the stairway and go further, I discover a hidden area behind, where two food counters are aligned along the right side from the angel of the entrance, and opposite
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This is formed, according to my observation, because of this phenomenon: customers automatically clear some space between them and the counter after they place their order, and whenever a new one or ones come(s), they will gesticulate and turn one side of their body slightly back to give in some space to the new comers. The more new customers, the farther the earlier comers are away from the counter, but they still subconsciously keep their one side slightly backwards. Thus, the earliest comers usually end up staying in the outer layer of this “semicircle” and need to say “Excuse me” to thread through other customers when their order is ready.The whole picture of this waiting semicircle is : there are the most people in the outer layer; in the middle, the space is quite empty only with two or three semicircle waiters; in the bottom part of this semicircle, where is also the counter, customers are placing
Their employees are required to do multiple things within the business that put them above other fast food chains including, “Using “my pleasure” instead of you’re welcome, greet customers with an umbrella when it’s raining, fresh flowers on tables, ‘table touches’ to check in mid-meal, carrying customers trays to their table, calling customer by first name not by number, genuine empathy when expectations are not met” (Beard, Ross). The restaurant also is one of the top on wait time, on average 3 minutes putting their average wait time above that of McDonalds and Burger
In “Learning to Serve: The Language and Literacy of Food Service Workers”, Tony Mirabelli presents the genre of communication used by waiters and waitresses as one which requires more skill than is usually assumed. Through the use of internet sources such as “hate mail” directed at websites, Mirabelli shows us that people who think the job of a food service worker is easy are quite common. He shows us the assumptions people tend to make through many examples such as economists who suggest that food service workers lack education needed to be considered “knowledge workers” and do mindless, routine tasks that anyone can do. Through examples of food service workers, including himself, Mirabelli contends that waiters, though in some cases uneducated,
2. INT. UNIVERSITY CAFETERIA. DAY The cafeteria is full of people.
A solution to fix this problem would be to increase the area surrounding the counter. If they were able to create a larger area for ordering, it would be more efficient for an individual who uses a wheelchair for accessibility to enjoy their meal in Chick-Fil-A. The counter where individuals order their food is a compliant height, which makes it accessible for individuals with or without disabilities. The credit card reader was the perfect height for most individuals (See picture 2). One of the best features about Chick-Fil-A is that they bring your food to where you are seated.
On the other hand, both classes consisted of three main meals which were breakfast, dinner, and supper. Although, the timing of their meals was different from each other. Out of all the meals, breakfast was considered the most important meal of the day. Foods and drinks played an important
One of the best-selling authors, Barbara Ehrenreich, in her narrative essay, “Serving in Florida,” describes her personal experience working in a local restaurant called Jerry’s. Ehrenreich’s purpose is to attach importance to the low-wage America workplace. Using rhetorical strategies such as negative diction, simile, images, and pathos, Ehrenreich attempts to raise public awareness of the low-wage workers’ life in her readers. Firstly, Barbara Ehrenreich exploits connotation of words and simile to emphasize the difficult life of the lower class.
Another issue that deeply affects students is the lack of time to eat. All three thousand students are fed at once, but the lunch period only lasts for thirty minutes. By the time students are actually able to sit down with their food, most of the period has already flown by. As one teacher points out: “The line for kids to get their food is very long... They get 10 minutes probably to eat their meals” (Kozol 717).
Though new school lunch organizations provide a healthier, more proficient learning environment, they also promote realms of controversy over student meals. However, these conflicts are futile in comparison to constant concerns over global health issues, including obesity, anorexia, and even
In Tony Mirabelli’s writing, “Learning to Serve”, Mirabelli completes an ethnographic study of the service industry. Mirabelli writes on a topic he is quite familiar with, being a waiter. Mirabelli discusses the complexity of being a waiter, although most of these complexities are unknown to people outside of the discourse community. Mirabelli uses his ethnographic study to undermine criticism towards waiters. The main critique Mirabelli rebuts in his writing is that being a waiter does not require skill.
Customers are craving to try one-of-a-kind food from a special restaurant, located in the beautiful town of Boca Raton. There is an extravagant Southern California, motif vibe with wood and brick interior and gas lanterns hanging from the ceiling. There is a lit vivid candle on the table while sitting on the luscious red leather booths. Waiters are wearing white collard shirts with black pants, a tie, and fancy steakhouse aprons. This restaurant might be packed with hungry people, but the conversation of many crowds can still be heard.
Thus, it is not a surprise when it comes to the situation that real foods are fading away on the dinner tables. In response to this situation, Michael Pollan writes an essay titled “Unhappy Meals” to advise his readers to “Eat [real] food. Not too much. Mostly plants” (Pollan 1). This claim holds effectively in Pollan’s essay because
Plato’s Diner is a family owned and operate business. The owners, Dean and Chris Papas are Greek immigrants and they believed if they worked hard and spend their money wisely they will become successful businessmen. Contrary to their beliefs the case highlights several issues at Plato’s Diner. These challenges derive from lack of strategic planning, management operation, human resources management, marketing strategy and non-compliance of labor laws, and taxes regulations. These challenges pose legal ramifications for their business.
Observation Assignment #1 For this observation I chose to study and observe the use of space in different interactions at a restaurant. The study of how we perceive and use space is called proxemics. Proxemics is studied because it can tell us a lot about people’s relationships and help us decode the messages that others send to each other (Guerrero, 2008, p.182). I went to a cafe for this observation and made sure I found a seat facing a lot of other tables.
However, in order to solve this serious issues, McDonald’s was able to adapt the Self-service Kiosk system. Self-service Kiosks is considered as one of the newest technology being used
Besides the cold dishes, such as sushi and salad, I also had to deliver hot soup and heavy bowls of food on a tiny tray. In order to hold the tray steadily, I had to be extra careful to prevent the food from falling onto the floor. Since I cannot walk very fast in that way, I received harsh scolding from the manager for my low efficiency. The fortunate thing was that the other waiters and waitresses were very friendly. They taught me they way to work more efficiently.