Name: Sathvick Talanki
Research Simulation
Imagine that you’re going home after an adventure, but a wave of tiredness sweeps over you. Now, you just want to take a break and eat before continuing the ride home. However, all restaurants are closed at this time. Where do you go? The American diners exist for exactly that reason. Workers are there for making cups of hot coffee or short meals and brunches. They are always working hard to cater you with their meals when restaurants are closed (Source B).
In most diners, neatness and comfort is a top priority as diners are prefabricated structures with a counter, and stools just like any other restaurant (Source B). You can see this in the painting “Nighthawks” by Edward Hopper. In the 1800s, many of these diners were fitted with stained and etched glass windows and intricately painted murals giving it a beautiful look (Source B). It usually provides customers with inexpensive meals especially at night. It is crucial during the night as people come back from jobs and they’re tired.
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The diners are open even when restaurants are closed. Walter Scott was a part-time pressman who started out by selling sandwiches to newspaper night workers (Source B). He gained a lot of profit from this, so he started selling food in front of the Providence Journal at the night (Source B). In doing so, he unknowingly inspired the diner (Source B). Over the decades, diners became popular in the night, and some were even called “Nite Owls” (Source B). The painting “Nighthawks” shows this as there are customers when it’s dark
They have promotional activities to increase how many people come to the restaurant and how many people will come again
The majority of the population enjoys a breakfast from the comfort of his or her home. There are those that have no home and no idea where their next meal may
“Flight Patterns,” by Sherman Alexie, tells an interesting story of a man named William, who is a Spokane Indian and lives in Washington State with his wife Marie and five-year-old daughter Grace. William struggles with living between the traditionalist American and Indian worlds by appearing confident and assured, but on the inside, he is actually weak, fearful, and has an abundance of obsessions. He loves his job and hates it at the same time, He needs to fly for his job, but flying scares him since the terrorist attacks that happened on September 11th. He seems very indecisive and unassured at times. He stays in the same hotel chain, eats at the same restaurants, and has the same exercise routine while
Dave Thomas an American restaurateur and a philanthropist once said, “It all comes back to the basic. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.” (thomas). Everyone can agree on Dave Thomas, but I have a couple more criteria to add to his idea of a great successful restaurant. If I go out to eat I might as well pick a place that, though may be expensive, has scrumptious food because why bother going to spend money on food you can make yourself? A great restaurant has to meet three of my criteria’s: the Décor and atmosphere, impeccable service and cleanliness, and most importantly the food.
The book Flight written by Sherman Alexie is about a 15 year old part Native American
On display at the Art Institute of Chicago, Nighthawks is an oil and canvas work that represents Edward Hopper at his most iconic and popular. Hopper more than often drew on his immediate surroundings for in...
Many of the customers are regulars who have been coming to the restaurant ever since it first opened, which is why the owners make it a priority to provide a consistent menu with the customer’s favorite entrees. The restaurant strictly serves dinner options, as it opens its doors at 4pm. The menu consists of seafood, pasta, steak, and sandwiches, as well as a daily entrée and soup specials, allowing every customer to find something that appeals to them on the menu. Although the menu features a wide variety of food, many of the options, especially the seafood, can be quite pricey for many customers. This results in many customers only being able to come in for special occasions, as the food is too expensive to pay for on a regular basis. Some of the restaurants most popular items, such as the prime rib, are only available on the weekend, resulting in customers who come into the restaurant specifically for thos...
Some dining locations are open past 8:00 PM several nights of the week on-campus. However, many of these eating facilities are relatively unknown to a large portion of the underclassmen. Most are located under dorms and hidden from the student’s eyes. They are also incapable of holding a large amount of students simply because they don’t have the room.
In this style, everything is clear like a movie scene or a picture taken by a professional photographer. Robert Henri teachings inspired Hopper to embrace realism in his art. Edward Hopper likes to paint everyday scenes, and he uses shops, homes, and hotels for inspiration. In Nighthawks 1942 by Edward there is a couple and a single man at the counter meanwhile there is another grabbing something under the counter. You can see the people through the glass window. You can also the dark street and buildings around the restaurant. It was made by using oil on
The diner itself is a doublewide trailer set high on a five foot, cinderblock foundation. An aluminum awning extends outward about six feet along the front of the building. Underneath the awning, yellow fluorescent lights, which theoretically do not attract bugs, glow at night. They are mounted over a row of metal framed, screened-in windows.
In the following essay the painting Nighthawks by Edward Hopper will be analyzed to determine what messages the artist was trying to convey to the viewer, and the significance of the very detailed depiction of the figures occupying the diner. The realism style of the painting that contributes greatly to the intense effect on the viewer, chosen for this reason, will be explored as well. The somber and lonely mood of the painting will be analyzed as well as the aspects of the empty street and the sparsely populated diner. I will discuss how the painting accurately represents the Great Depression era it was painted to portray, why this specific medium was chosen and how it affects the painting itself.
The light beaming through the window represents that loneliness and despair can be consumed by positivity, if the right environment is in place. The warmth of the light inside of the diner can represent comfort to the people within it. It creates a separation from the cold darkness that lingers outside. The dimmed streets are a metaphor of the emptiness that each of the people portrayed in the image are
Many give credit to Paris as to being the birthplace of the restaurant, but many characteristics that define a restaurant were already found in China during the song dynasty. Although the contemporary menu first appeared in France in the eighteenth century, it does not mean that it was the first time we ever saw a menu. The very first menus appeared in the first millennium during the Chinese Song Dynasty back In the 1200s (Heimann, Heller and Mariani, 2011). The Chinese used to offer hundreds different types of foods for their customers, and considering they were the first to invent paper, the Chinese used to find it much easier to scribble them all down. As more menus emerged, the first modern menu appeared in the latter part of the eighteenth century after the French revolution. After dining, menus were commonly taken as a souvenir; reason for this is to either have evidence of the luxurious spots one dined in, or just to keep it as a historical document. The eighteenth cent...
All cooking and baking for the fast food will be done in the kitchen facility. This facility will be equipped with computerized deep fryers, commercial freezer and refrigerators, preparation tables, stoves, ovens, and other related equipment. One employee and one chef will be in charge in the kitchen.
I recommend that we decrease the average service times for all food stations as well as reduce the minimum service time for the interactive cooking station and increase the inter-arrival time. We can implement this by offering specials a half hour to an hour before the rush period begins, have enough precooked meals available to accommodate the rush and precook the ingredients for the interactive station. We can also have the manager step in as the second cashier whenever a certain amount of time transpires. The cashier on duty can signal to the manager by hand gestures or a light when the wait time has exceeded two minutes, respectively. I also recommend that the layout of the cafeteria be changed. The new layout will give us better organization of the lines in order to decrease confusion.