I went to Palm Beach Middle Eastern Restaurant on November 16, 2015 and it was Monday. I arrived at the restaurant at about 6:30 in the evening. The name of the restaurant reveals that it is featured with Middle Eastern Cuisine. From the outside, it is a common one-story modern building without any Middle Eastern features. When I enter the restaurant, a waitress welcomes me and leads me to a table. The space is large and about 15 tables are scattered in the dining hall. The table is covered with a piece of plastic film which makes it easier for the waitress to clean the tables. However, the plastic film makes the Palm Beach Middle Eastern Restaurant look like a low-end fast food restaurant. Apart from tables and chairs, the restaurant also …show more content…
The majlis has cushions placed abound the walls. The cushion is like the sofa but it is much low. The wall in the public dining area is red with some pictures on it. The light in the restaurant is relatively dim and it makes me feel depressed.
After I seat myself, the waitress presents me a menu. The silverware is served in a napkin, including a spoon, a fork, and a knife. The cover of the menu is red and it says “Authentic Food, Just Like Your Mama’s Cooking”. Food in the restaurant includes desserts, seafood, shawrma, and couscous, kuashari, and kabsa, falafel sandwich and so on. Apart from traditional Middle Eastern food, the restaurant also offers some western food, such as pizza and fries. The menu is written in two languages, English and Arabic. At the recommendation of the waitress, I order a piece of children mandi, fries, green salad, and black tea. During the waiting time, I look around. More than two thirds of the tables are occupied, but the restaurant does not look like full because the dining area is large. Three persons sit on my left, a man, a woman, and a little boy. The boy is about five or six years old and his parents are in their thirties. The personal space between them
…show more content…
Two men, a woman, and two children enter the restaurant at about 7: 20 pm. They sit down and do not order dishes at first. After about 10 minutes, an elderly man comes in and steps to the table. When the five people see the elderly man coming in, they stand up and let the elderly man sit at the lead of the table. After that, they begin to order dishes. They seem to be familiar with the restaurant and it does not take them much time to order their food. The two children are active. Sometimes, they seat themselves on the chairs and sometimes, they just walk around the table. When I eat, I sometimes use the spoon and the fork or the knife together, with the spoon in the right hand and the fork in the left hand. However, when I observe the group of people, I notice that they only use the right hand. When they need a fork or a knife, they put the spoon down and switch to the other. The left hand is avoided by them when they have
There were two major issues that Ehrenreich has with working in the restaurant. The first one is the management and the second issue is the amount of money she makes. The management is views as the enemy to the employees; making new rules for the staff and the endless accusations about the employees behaviors. The salary for restaurant employees makes it hard to secure housing, prescription drugs, and any unexpected expense. “Serving in Florida” written by Barbara Ehrenreich is a reflected recap of her time working in the restaurant industry.
One quality that is involved in a restaurant is the atmosphere and the positive energy it gives off. Considering the Western theme, they have the restaurant well decorated from the entrance, to the place where you sit. The walls are painted with tumbleweeds on them, with great lighting that allows you to see, and not go blind. The plates and silverware are very nice, as is the food that goes into them.
When walking into the lobby, one will be greeted with a smile and be treated like family. They have a lovely dining room, filled with old family photos, which creates a real homey feel. In the center of the dining room is a grand family table. It’s great for family seating or a big event. When taking young children to a restaurant, many customers have difficulties having children happy or calm.
Both “Bricklayer’s boy” and “once upon a time, my mother…” show how a parent/child can still have a close bond despite their differences and clashing personalities. In Alfred Lubrano’s story “Bricklayer’s boy” the father and son have a strong relationship despite the class difference. Even though they both have their different personalities they set this aside and continued to keep a close relationship. They realized that what they were doing was only pushing each other apart. For example, “whatever is between my father and me, whatever keeps us close, has nothing to do with work an economic class” (Lubrano,345). Seeing this creates a picture of the closeness between the two. Deedy’s story is also very similar, she had a struggling relationship with her mother. Clashed heads and argued
There are specials offered at every meal depending on the season and the catch of the day. Chef Vanzile says that he plans the menu around what fresh fish and produce look the best rather than what is trendy. However, there is still a great deal of ambition evidenced in the menu. Some recent specials included Mahi chowder and blackened salmon with Romesco cream as well as more expected fare such as sautéed crab cakes and a shrimp omelet. Fish and chips were the special on St. Patrick’s Day, an Irish themed-meal for diners to enjoy.
The warming atmosphere is one of a kind. Behind the counter are the caring faces of not just a worker, but a friend. Regular guests are called by name, sharing stories of families and the past week with the welcoming employees. Sitting all around in tables and booths are patrons from every category. Beside the window on a high table to the left is a lawyer, to the right is a mother and her two kids. In a booth in the back is a construction worker still covered slightly in concrete from a road job he had been working on back on 19th Street. All of these, enjoying a delicious meal of their special combination.
wonderful quick meal right in front of you. They show you hands on how to prepare and cook
... I had never even seen most of the food displayed, I eagerly and respectfully tried each dish. After everyone in the room sat down at the massive table, the Rabbi picked up a glass of wine and made a prayer over it. Then, Rabbi Kanelsky passed around pieces of Challah bread to the entire table. This lunch festival was yet another ceremony dedicated to one of the member’s deceased relative. At the conclusion, the Rabbi said another prayer out loud for the deceased and the relative expressed his gratitude to everyone.
As the two waiters monitor the old man, they younger waiter mentions that the old man tried to kill himself in the previous week. The older waiter asks why, and the younger tells him that he had no reason to kill himself because he had "plenty of money." The older waiter lets the conversation drop after he hears this, because this statement shows the younger waiter's perspective. The older waiter seems to have empathy for the older patron, where the younger waiter has ill feelings to the customer. The older waiter seems to be more aware of a larger sense of existence where ev...
Editorial. Nations Restaurant News 11 Nov. 2005: n. pag. MasterFILE Premier. Web. 5 Mar. 2013.
Shambhu and Nelson have been good friends since grade 10 back in their country called Nepal .Nelson recently moved to the United States from Nepal. Nelson has decided to live with Shambhu until he finds a room for him. One day in the evening, they go to park near Shambhu’s apartment and they have a good conversation about fast foods. In this conversation Shambhu is a narrator and they are mainly talking about the fast foods and the circumstances that are brought by fast food restaurants in US.
The movie “The Hundred Foot Journey” is a great representation of different cultures interacting as well as the different food habits. The movie is based on an Indian family who moves to Italy and wants to open an Indian restaurant across street from a famous Italian restaurant in the small town. The Kadam family wants to bring the Indian cuisine to a new culture and share some of their values. They have trouble expanding their culinary delights to the public because Marquerite the sous-chef doesn’t want any competition. Throughout the movie, secrets on certain dishes are shared and tricks to improve the certain style of food is greatly appreciated by both restaurant chefs.
Moroccan’s are known to have hearty appetites, and it is very appropriate in this culture to leave a table feeling fully and even overly satisfied. According to Helou (1999), this state of being is also known as “shaban”. This country is known for including spices, herbs, wheat, and specific poultry in a large majority of their dishes. These ingredients are unique to their geography and even Islamic influences. Morocco’s neighboring countries, Algeria and Tunisia, have similar cuisine styles, but each are also unique to their geography in specific ways. Both Algerian and Tunisian dishes are rich in spice and can be considered the hottest cuisine of the region. According to Walden (1998), a common theme amongst all three countries include: “slow-simmered tagines; charcoal-grilled lamb, chicken, fish and vegetables; and rich, sweet pastries” (p.
Although the custom of using the chopstick is the obvious table custom in Japan, through the anime, students may observe the etiquette when using the chopstick. Usually, the characters only use chopsticks to bring the food from the bowl into one’s mouth. Using the chopsticks in manners such as “unnecessary waving around, stabbing food or passing pieces between people”(Jordan n.p) is considered disrespectful and rude. Although anime introduces many of these cultural differences, students needs to be mindful that not everything portrayed in anime are accurate nor customs, as some actions may have been shown to illustrate exaggerated traits and
The hosts come to our table and escort us to the buffet. The buffet is set up in a different room adjacent to the dining room. A long table is covered with a white table cloth. Large white plates start off the buffet line followed by multiple silver chafers. I pick up my plate and make my way down the line. Apple roasted pork shoulder with pan jus fills the first chafer, with beef tenderloin in the next. As I continue, I scoop garlic whipped potatoes onto my plate along with bacon maple balsamic Brussel sprouts. Continuing with the exceptional staff, bus boys line the room making sure the chafers never run low on their content. I head back to the dining room anxious to begin devouring my