Observation: The Lost Dog Restaurant

The pathos in this editorial comes directly from the author talking to restaurant workers and their stories allows for the reader to feel sympathy for what a worker goes through in order to make a living. “Filiberto Lopez moved to Boston from El Salvador seven years ago in hopes of finding the American Dream, and ended up sleeping in the kitchen of a East Boston Peruvian restaurant… His boss, himself an immigrant, was verbally abusive, regularly referring to Lopez as “Boy.” For this, Lopez was paid $5 an hour and never overtime.” Talking to people directly involved allow the reader to gain sympathy and understand the struggle that a worker may go through to receive very little pay in order to live somewhat comfortably.

Informing its readers on some of the fast food employees schedule. The book also tells us about employment of those who are still in highschool working into the late hours of night and struggling to get their homework done. Eric Schlosser also gives us insight on how fast food workers prepare the food in the kitchen, describing almost every item on the menu as frozen, precooked, and dehydrated. All the workers have to do is “add water”. He then talks about turnovers in the fast food industry.

Yet, I did expect a basic manner that I would expect in fast food restaurants in Korea. In fact, back in Korea two years ago, I saw a Burger King worker getting fired for being rude to a customer. Back then it was a small ritual for my friend and I to go to Burger King after our Wednesday soccer practice. As a result, we knew almost every worker in that fast food restaurant.

A few days ago, my mom and I went to McDonalds. While we were walking with my mom and I saw an old man sitting next to the door. He looks really hungry and I felt bad for him, but there was not much I could do about. Inside my mom got us some ice coffee and a few other things. After we were done, my mom goes to and gets something else.

he Progressive Historical Narrative It had been a few weeks since I dropped out of college. Sometimes I wonder why I didn’t finish and kept going until I finally could graduate, but it put me under so much pressure I couldn’t take it anymore. I also felt like the profession I was prepared for would have no meaning to me in my later life.

When considering this section, otherwise known as Unit 3, I kept in mind various locations I have visited while driving for Favor in the Downtown area. Options varied from expensive restaurants to simple burger joints, or classy high-end bars compared to those on Dirty 6th, the options where endless. Although the thought of documenting the behavior of a drunken adult and a club bouncer on Dirty 6th did seem interesting, I decided to take my research to a more civil side of 6th St. and stationed at Whole Foods Market. While thinking about past visits to Whole Foods, I recalled that this location becomes busy at certain times of the day, which is why I decided to divide my hourly visit into two parts of that day. My first research half hour was at approximately 2PM on Nov. 14th, a Monday afternoon and the second was at approximately 7PM the same afternoon.

I would often sit alone in the loud and disturbing cafeteria because I feared rejection from other students. My junior year of high school, I decided to run for Interact Club president. I genuinely enjoyed being a part of the volunteer based club that met every Thursday. When deciding to run for president I felt as if I was bringing new ideas to the table in order to help our community better. I stood in front of what felt like a below zero, freezing meeting room, which was filled with the smell of everyone’s “nutritious” lunches, and gave a speech on why I should be voted in as the club president.

For my second experiential learning assignment, I decided to break a social norm while going out to eat with my family at a restaurant: granted this is something I have a habit of doing but the reaction I got from my dining mates was particularly interesting this time. To give a little bit of background of the setting I was in at the time, I was with my mother, younger brother, and my mother’s friend at a restaurant in DC for my birthday dinner. The restaurant was crowded, but not many people were paying attention to what we were doing. The behavior I decided to break was dipping my fingers in the container caramel was in and then proceeded lick my fingers after doing so. I choose to break this social norm because one, the caramel sauce was really good, and two I was testing to see if my mother would say anything: normally on my birthday she lets me get away with

but I was more worried for my life than for his patience. The slopes closed at 5:30 p.m. so we went from there back to the Greenhouse to clean up before walking to the Sky Restaurant for dinner. While we waited for our food no one spoke much.

Time passes really fast and I have already worked as a part-time waiter in this Japanese restaurant for two and a half years. Today is my last day at work and I have a lot to share, not only the most memorable experience I had while working, but also what I have learnt since I chose this job. I remembered that why I chose Japanese restaurant is due to my curiosity on Japanese culture and cuisine. I remember that I was energetic and excited as I reckon that being surrounded by all sorts of Japanese food should be fun.

They sat in the incorrect area because only whites could sit there. Colored people were only allowed to sit in the back of the diner. I was their waitress, and I was a bit nervous; with it being my first day. I ignored them a few times, while thinking

They had many options from rice, catfish, sushi, and oh so many desserts. I 'm pretty sure Macy and I had about a sample of everything. After dinner her grandpa wanted to go to the casino while Macy , Grandma Kay and I went up to the room. That night was pretty lazy, but fun.

Going through the small double steel door, I saw some of her co-workers. There is not many chefs in the back. There were around 5 people, including her uncle, working and preparing the dish for the customers. Some were Hispanic and the others were Asian. Chen stated that she like to come to the kitchen during her break to talk to the chefs about her day and talk about the annoying customers.

Ruby Tuesday’s Mission statement is Quality, Passion and Pride. When it comes to eating there I would expect the employee to know the mission statement and what it means. This is what the company stands for and if they don’t know it they very well could not be fulfilling the company’s objective. I have seen many of the waitress exhibit these behaviors and relay they know what their company promises. Mostly Quality, they ask how the meal is and if something is wrong they don’t hesitate to take it back to the kitchen to make sure it is right.

We divided meats, salads, sides and desserts up. Amy provided goodie bags for the guests for some pampering. Matt contacted the Hope Lodge, verifying date and time would work for them. We were a bit on a tight schedule as dinner was at 5:30pm and we needed to be out of the Hope Lodge by 6:30pm due to another event occurring.