Wait a second!
More handpicked essays just for you.
More handpicked essays just for you.
Observation essay on a restaurant
Observation essay on a restaurant
Observations in restaurants
Don’t take our word for it - see why 10 million students trust us with their essay needs.
Recommended: Observation essay on a restaurant
In my podcast I talk about the restaurant the “O”. I discuss the experience of going there and what that’s like through my interviewee’s. My main goal was to address the state of the “O” as it is now and how that is mainly for inebriated college students as apposed to the wholesome family owned business that it seemed to sway more towards in the beginning. I attempted to accomplish this by discussing with my interviewees about what the state of the “O” is nowadays. I asked them about how the found out about the restaurant, what there opinion of what a normal crowd for the restaurant is, if the they would go again, and how they would describe this restaurant to someone else. I really tried to focus on the culture of late night drunken and high
Stephen Boos has worked in the food service industry for over 30 years. He started as a bus person and subsequently trained as a chef’s apprentice. Steve’s mother believed that a college education was something that everyone should receive. She felt that a college degree was a good investment in Steve’s future. In 1976 at his mother’s insistence, Boos moved to Northeastern Ohio to attend Kent State University where he earned a bachelor’s degree in business administration. After graduation, Steve began working for East Park Restaurant as a line cook. Using his education as a foundation, Steve made a point to learn everything he could about running a restaurant, from cutting meat to the bi-weekly food and beverage orders. His versatility, keen business sense, and ability to control costs resulted in Steve’s promotion to General Manager, as role he has held since 1995.
Ehrenreich didn’t want to be a waitress any more than some waitresses, but she did it for her research. Ehrenreich once stated that, “Waitres sing is also something I’d like to avoid, because I remember it leaving me bone-tired when I was eighteen.” (13). Her first job was at Hearthside, a restaurant in Key West, Florida. She was hired as a waitress, starting at $2.43 plus tips. She worked the afternoon shift. Hearthside was being managed by a West Indian man by name of Phillip. The management wasn’t the best. They treated their employees disrespectfully. At an employee meeting, they were threatened by the management. Ehrenreich stated, “I have not been treated this way-lined up in the corridor, threatened with locker searches, peppered with carelessly aimed accusation-since junior high school” (24). When they were just standing around, the manager would give them extra work to do. According to Ehrenreich, “You start dragging out each little chore because if the manager on duty catches you in an idle moment, he will give you something far nastier to do. So I wipe, I clean, consolidate catsups bottles and recheck the cheesecake supply, even tour the tables to make sure the customer evaluation is standing perkily.” (22). They were hired at Hearthside to serve the customers. There are twenty-six tables in the whole restaurant. All the food must be placed on the food trays; small items were to be carried in a bowl, and no refills on the lemonade (1...
A fundamental center of the memoir is Henderson's procedure of affirmation toward oneself. Despite the fact that Henderson's introductory perspective of his drug business is based on finance, throughout the span of his 20-year jail sentence he grapples with the truth of how drug managing influences others. Henderson starts his excursion towards making life and our profession from his recently discovered ardor for cooking (Ganeshram 45). Continually staying genuine to his road of life on handling "Hard-Head," Henderson stays genuine to his objectives of making something of his life when inner circles of different chefs endeavor to run him out of kitchens. He makes it clear that he would not let anything or anybody stop him from his fantasies of turning into a top chef in the fine eating industry (Shulevitz 1). At last, this is the thing that differentiates him from his associates and permits him to increase the trust and mentorship essential for him to learn and exceed expectations in the aggressive universe of lodging fine feasting. All through the book, Henderson figures out how to keep up a cool, yet expert written work style that keeps the story intriguing and simple to peruse. Also it keep...
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.
I really enjoyed The University of Alabama’s version of The Dining Room. It was one of the best plays I’ve ever seen, and I don’t really like plays. The actors, director, and production crew did a very good job of bringing everything together. Everything was on time, the lighting was great, the actors were great, and the entire show was phenomenal. However, out the entire cast one person in particular stood out the most to me. Her name was Mary Catherine Waltman and she played Grace, Peggy, and Sarah which were some of my favorite characters.
The Restaurant at the End of the Universe by Douglas Adams brings an exciting adventure to your home as the story continues from The Hitchhiker's Guide to the Galaxy. After Arthur asks for a simple pot of tea, the Heart of Gold, the prestigious ship is attacked by Vogons. Through the help of the great-grandfather of Zaphod, they escape. However, Zaphod and Marvin are nowhere to be found. Zaphod finds himself on the planet Ursa Minor Beta, with a mission to talk to Zarniwoop and find the leader of the galaxy.
On a rainy Monday, I had come to San Francisco to do a cuisine comparison, sort of a tour guide-cum-restaurant review, covering the soup kitchens that I remembered from my time in SF—my two years of living on the fringes. Those years seemed distant now—I am a university student, and I feel suddenly distant from my old days. I am hipper now, I thought. I felt the smugness of a wise-ass. I had thought before I made the trip: here’s a twist on the old restaurant review. I can talk about worn-out things: the bouquet of the food, the ambience of the place. How original. I had felt like slapping my own back.
Likewise, there are some results that can be made from having Mexican cuisines restaurants in America. Generally speaking, Mexican restaurants tend to be heavily stereotyped because, “when most Americans think of Mexican cooking, it’s more fajitas, burritos, and nachos that come into mind” (Wolcott). Neither of those choices are real authentic food to the Mexican culture but Americans choose to think of it as one because they can be misinformed by the cuisine. Thus, Jennifer Wolcott explores Rick Bayless’s cookbook in which he aims to knock down the stereotypes that come with Mexican cuisine. Specifically, “he is on a mission to help others get beyond these stereotypes and experience the fresh ingredients, vibrant flavors, and lively communal
My relationship with Pizzeria Bianco goes back well over two decades when, pregnant with my first child, each week found me enjoying 3-4 evening meals in the warmth of that charming place. Those were the early years when anyone could walk into the tiny dining room tucked away in the back corner of the Town and Country shopping center, say hello to Chris Bianco while he personally crafted each and every pizza, and grab a seat on the spot. As reviewer Bill Addison recounts, a quiet pride emanated from Bianco and his staff and a truly inspiring kind of youthful energy filled the place (Addison p 4). But the food! The food was something extraordinary and even eating there as frequently as I was, it was impossible to tire of it. Again, Addison’s
The social norms of the mall food court were examined and studied for the purpose of this research study. In order to understand the intention for my research— social norms can be defined as “social standards of behavior and/or thought that (a) indicate what people should or should not do or think under some circumstances and (b) are at least in part enforced upon individuals by external pressure” (Dequech 2006: 473). My interest in this study was to analyze whether the demographics associated with norms coerced the way people interact with family and friends and to what extent of social control is there. Furthermore, I wanted to investigate what the specific norms of the mall food court were and point out acts of deviance, which can be formally defined as, “nonconformity to a set of norms that are accepted by a significant number of people in a community or society” (Appelbaum, Carr, Duneier, Giddens 2009: 173). Essentially, the way people act was based on the public location, essentially, the social norms that were followed are influenced by the location and the people around them. Subsequently, it can be summarized as followed: “They regard a social norm as a rule governing an individual 's behavior that third parties other than state agents diffusely enforce by means of social sanctions. A person who violates a norm risks becoming the target of punishment..." (Ellickson 2001: 3). This specific topic was important for me to analyze because normally I do not spend long periods of time at the mall court. I usually purchase what I need and leave quickly after, it is very rare that I take my time to shop, sit down, and rest in the food court and grab something to eat. For that reason, I was motivated to see how norms played out in ...
“I’ve been here for ten minutes and my server hasn’t taken my order yet!” This is a direct quote from me before I worked at a restaurant. I never looked to see how many tables my server actually had or how much running I made them do. The sad truth is most people do not notice these details either, which may affect the tip their server will receive. By looking at the attitude and maintenance of restaurant customers, you can classify them into three categories according to their tipping patterns: the “hmm…how good were they? tippers,” “the “stick-to-the-fifteen-percent tippers,” and the “I-am-or-once-was-a-server tippers”.
On account of the unlimited creative impulses of London's restaurateurs, the capital is pressed with novel spots to eat and drink. There are numerous themed yet fairly tame restaurant & bar in Kensington; however in the event that you are readied to look somewhat more profound, there are some truly strange, insane, hip, eccentric restaurants in the capital. Some of the time it's the menu that makes an eatery interesting, or maybe the historical backdrop of the spot that gives it a climate you won't discover anyplace else. There are glut of stuff which can keep you busy and with numerous things to do you won’t feel dull on life. Check out our specially jotted list and appreciate a feast in one of London's most unordinary restaurants.
The United States of America, a country where anyone can become anything he or she wants to be. It is even given the phrase “Land of opportunity.” This is one of the reasons people from different parts of the world choose to immigrate to the United States. Immigrants do not immigrate alone, but bring their cultures with them. One of the representatives of culture is food, and with the vast amount of immigrants, the vast amount of ethnic restaurants are introduced. Beneficial things happened with the rise of ethnic restaurants, they serve as a doorway to introduce different cultures and they improve the country’s economy. Some people disagree and believe that ethnic restaurants are a problem. That they lead to cultural separation because it
Running a restaurant can be one of the most stressful jobs as well as the most fun and rewarding jobs. If the manager is a good leader with excellent leadership skills and has great followers the restaurant will be rewarded. If not the restaurant will plummet in sales and no one will be pleased. While developing a business. staff is important to running a successful restaurant, it is also essential that management focus on its public relations as well as its sales and marketing strategies.
The coffee shop I decided to do my observation was the well known Starbucks just a couple blocks away. The reason I chose this coffee shop was because of it 's style inside, it attracted me. For example, one side of the wall has a glass top, and the lower part of the wall, made of wood and painted in a bright red color, which was one thing that attracted me and stood out. Outside of the shop people can actually see through the glass wall and get to see what’s happening inside of the coffeeshop. By the entrance you see these two red ceiling lamps which were shaped in a flower bud and these two tall green plants. Once you were in, on the right of the shop there was a counter with food and things to put in your drinks such as milk, sugar, chocolate, etc and the colors and how the food was displayed and served was appealing to my eyes. Behind that counter there was a long table with different electronic devices plugged into the wall. On the middle of the those there is a fridge just for ice and when I turned to the other side and I noticed a big menu on the wall. Further more into the shop, there was an area filled with tables, chairs, and sofas. The tables were in different shapes, one was round and the others rectangular, also there was four bamboo baskets and I looked around and noticed that the walls in that area were decorated with paintings.