I had never been to a restaurant like this before. The booth was comfortable and clean. There were four place set for me and my friends. The lighting in the restaurant was bright and it felt shiny and warm. We were able to see the menus clearly which I noticed were worn from being used many times, but also were well taken care of.
Soup Joumou I woke up to a text message from my mother with precise instructions on where to purchase all the groceries for this year’s Soup Joumou. When I arrived at my local supermarket, I took out my phone to look at the grocery list that my mother sent me, I walked up and down the various aisles, and was at the super market for an exhaustingly long two hours. I collected 2 cloves of garlic, 2 scallions who had already been sliced. I also got dried thyme, one medium sliced shallot, 1 scotch bonnet chili, already stemmed and seeded, I got lime juice, of course I wouldn’t hear the end of it If I forgot the salt and pepper.
It is open during lunch and dinner hours. Inside, there are many tables that sit around the restaurant and are covered in white tablecloth and has flowers placed in a clear vase. The walls are bright coloured that create a vibrant mood as people enjoy their meals with an almost inaudible music.
This are the most popular and common, but the use of tunas, nopales and a diverse list of diverse fruits depending of the region the dish is being made. The production of this various products is important in their culture like any other they made various dishes with the purpose of curing diseases or just make people feel better for example: there are various soups to help woman after birth and people with their headaches after drinking alcohol. Otomí food is mostly homemade and with a distinct flavor, it is spicy and mainly based in two or more base ingredients like: their soup it contains the main ingredient either being flesh or a vegetable and add the water it was cooked with. they are also known for making very distinguishable kind of “candy” it bases in a sweet fruit and its preparation is similar it is combines with milk and a corn based flour so it creates a compact milk candy with the flavour of the fruit
Las Playas Family Restaurant is appealing both in the atmosphere and the food. The murals on the walls, colorful booths and large fish tanks make one feel welcomed and entertained. Speaking of entertainment, the weekend karaoke and full bar make it the ideal spot to meet up with friends. The Mexican cuisine feels like grandma 's home cooking rather than upscale which is well received by locals looking for a satisfying meal. The locals love the service at Las Playas Family Restaurant as well.
Hey have you heard about this new style in fast food dining? You must try it, the concept is so amazing I don’t know why no one has done it before. I can’t go into any real detail about it, it’s apparently their corporate secret, but what I can say is this their food is so delicious I mean I don’t know what they put into it.
The tables have a long gray, flowing tablecloths to make the scene look fabulous. I notice that each table contains a woven, wooden basket full of thick breadsticks, bentwood chairs. The shape of the chair curves into a heart in the middle, which brings elegance to the room. The windows and the tablecloths have a repetition of vertical lines; I can see curving lines on the chair backs. There is a chandelier in the middle hang from the ceiling and eight lighted candles on it.
While making the soup I learned that soup and built from the bowl up. The noodles go first, then the mean, hot stock ladled at the end, and garnishes served alongside. The Goi Cuo which was the salad roll was very chewy. It showed me the many ways rice was used in this culture. The rice flour wrapper with greens and had a variety of textures.
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.
Effective immediately, during a meal service observation, when the provider serves the children two years of age and older whole or reduced-fat (2%) milk, the observed meal will be disallowed. Prior meals not observed on the same day of the visit will not be disallowed. The field representative must also cite this non-compliance as a finding and require corrective action. A follow up visit will be conduct to ensure providers are following CACFP guidance.
The musicians are perched on a moving platform with the piano doubling up as a table to display Jenna’s pies. For Dr Pomatter’s office, an exam table and hallway to his office are wheeled on. For Jenna and Earls home there is a detailed living room complete with shelves of tchotchkes and 3 walls to fully simulate a living room. Overall, Waitress is very cute.
Japanese foods had developed over the past 2,000 years ago with strong influences from both China and Korea. However, only in the last 300-400 years, all the influences come together to make up today’s Japanese cuisine. Rice was among the major influences that introduced from Korea around 400 B.C and within a hundred years it had become the staple food in Japan (Takeda, 2014). During Yayoi period, the migrating tribes from Korea that settled in Japan passed on their techniques for rice cultivation to the Japanese. Soybeans and wheat which had become an essential part of Japanese cooking were introduced from China soon after rice. Tea, chopsticks were also introduced from China during the development of Japan.
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.
The purpose of menu is to limit the range of what customers ask for in the service. The unlimited range of orders will make harder the operations and it would be the barrier for hotel to provide meals in consistent quality at fixed cost. For example, guests of Four Seasons Hotel are only allowed to order their meals according to menus provided in menu such as Children 's menu, Express menu, Breakfast, All-day dining, Dinner and Late-night