I went to a Perkins restaurant located in Sartell, Minnesota. It is located just off of the highway, but not far enough in town that it gets a lot of local business. Therefore, the restaurant was not very busy when we visited on a Saturday Night. There were around half a dozen families sitting together and one unruly group of teenagers who came in later. The restaurant also felt very private as the tables were divided into two separate sections by walls, and the booths were high enough that you couldn’t see the other customers in the booths. The restaurant had many symbols of commerce, such as the cash register that provided for a place for transactions to take place at. Another symbol was the prices on the menus, which reminds customers of …show more content…
I'm sure a lot of the questions she asked us were scripted, and just questions she asked everyone who came in to make sure she served everyone equally. Two examples of coded language I noticed in the waitresses’s interactions was the question of “Is everything tasting okay” which was code for her asking us if we needed anything else with our meal. She also commented towards the end that she “would be right back with the check,” which was code for her asking us to politely finish up. A lot of the scripted responses seem to help the employees ensure they are asking everyone everything they need, and making sure every customer is treated appropriately with respect. The first coded statement allows customers to ask for anything they may need after they’ve already ordered and started eating, while the second one is a gentle reminder that the employees are looking to clear off the table for other customers. I didn’t expect to be able to find any examples of coded language, but I was surprised at how easy they were to find when I knew what I was looking
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...
People are consumed with their own reality that they didn’t even acknowledge me sitting at a table watching them. Each person seemed to have their own stories different from everyone else’s. For the most part, the employees seemed to have similar interests in wanted to produce the best customer service. The customers had the same goal of wanting to try a new popular restaurant they might have been unfamiliar with. Overall, the general consensus was that a majority of people wanted to get on with their day with as little human interaction as
I will be talking about Carmine’s Southern Italian Restaurant, Specifically the Theater District location where I work. Carmine’s located in the Theater District is a very successful establishment; I have met some of the hardest working individuals in my time of employment and have learned how the company works. They are a family style restaurant where all food is meant to be shared. Carmine’s implements a real good concept and I will be talking about all of things that help this business thrive and be a fan favorite in New York.
The first element of the rhetorical structure and possibly the strongest in this documentary is pathos. Pathos refers to the emotion exhibited throughout the documentary. Food, Inc. is filled with an array of colors, sounds, stories, and images that all appeal to emotion. Miserable images of cows being slaughtered with dark music in the background, pictures of industrial factories with no sun and unhappy workers, and even a depressing and eye-opening home video of a young boy who was killed by the disease as a result of bad food were all portrayed throughout Food, Inc. Barbara Kowalcyk, mother of the late Kevin, is an advocate for establishing food standards with companies throughout the nation. When asked about her sons death, she replied, “To watch this beautiful child go from being perfectly healthy to dead in 12 days-- it was just unbelievable that this could happen from eating food.” (Food, Inc.) Obviously very devastated and still heartbroken over her loss, Kowalcyk fought
North of Manhattan, a good cup of coffee is hard to come by; the taste is lacking in strength and not much thought is put into its production. Profit-seeking coffee chains like Dunkin Donuts and Donut Delight are widespread and lack in quality. More often than not, coffee is a $3 afterthought of dessert, rather than a delicacy in itself. Lorca cafe, situated in downtown Stamford on Bedford Street, appreciates the artistry and skill that must be employed to brew a decent cup of coffee. Spanish and western-Mediterranean influences are uniform throughout the flavors and venue. The chic, modern atmosphere is equipped with ample power outlets to provide the perfect workplace for the productive coffee drinker. Imported foreign blends and locally baked goods unite to create a perfect harmony of flavors from near and far. The Instagram-famous aspect of the restaurant appeals to social media butterflies with an affinity for art. Dynamic artwork, the friendly staff, and addicting flavors encourage recurrent visits.
During the Pacific portion of World War II, increasingly frequent instances of broken codes plagued the United States Marine Corps. Because the Japanese had become adept code breakers, at one point a code based on a mathematical algorithm could not be considered secure for more than 24 hours. Desperate for an answer to the apparent problem, the Marines decided to implement a non-mathematical code; they turned to Philip Johnston's concept of using a coded Navajo language for transmissions.
Panera Bread’s atmosphere is enjoyable. The employees and the managers keep the restaurant clean at all times. When I walked into the restaurant for the first time there were visible employees wiping off the table and sweeping. Panera Bread has almost no trash visible around the entire restaurant. Looking around, there were no trash cans in sight; they were hidden by doors and cabinets. Panera Bread receives ample amount of customers a day keeping the restaurant clean is important, but the workers keep everything running smoothly as well. While waiting in a moderately long line, the employees immediately noticed the incoming rush and started working as a team to get the customers and myself in and out. Along with the workers helping to make the line move faster, the customers in line around me are keeping conversation. We are entertaining each other making the wait time appear shorter. With the great customers and keeping the restaurant clean, Panera Bread workers and managers keep the restaurant well managed. The noise level is separated by the location of dining. In front of me a group a friends decided to have lunch at a table laughing and enjoying themselves and a woman behind me chose to eat alone while reading a book, sitting in a quiet corner. More importantly the manager was always walking around making sure tables were clean, and trash was not i...
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.
The restaurants where I worked had owners who were very protective of their staff, treating them like family. I have witnessed instances where a guest has been extremely rude to an employee and they have been asked to leave and not come back. While Polk’s client waited until the waitress was out of earshot, many are not as careful with their words. I have been fortunate enough that the men that I work with refrain from using the degrading language described in the article, at least to my knowledge. I have not been so fortunate with guests at the restaurant. A specific incident I witnessed occurred when, after one of the waitress left a table asking if they needed anything else a male guest said to his companions that he “needs a good fuck from her.” The guest’s friends were all very amused by his comments and a few of them agreed with his comment. This particular guest was a regular at the restaurant and he had a reputation for being rude and creepy. None of the waitresses wanted to wait on him because of the way that he looked at them. This guest was asked by one of the managers, who also overheard the comment that I had heard, to leave and not return to the restaurant. I later found out from the manager that it was not the first time that he had overheard that particular guest making rude comments about members
Many people do not realize that the jobs in the fast food industry are very dangerous. These are the jobs that no one realizes what it’s like behind the scenes. The workers face high rates of injury in the factories and in fast food restaurants, so we feel like we shouldn’t support the fast food industries. In chapters three and eight of “Fast Food Nation,” Eric Schlosser uses pathos to highlight the fact that fast food jobs are difficult as well as dangerous. The jobs involved with fast food are so dangerous that more regulations should be reinforced more firmly, as well as more laws should be put into place.
For millions, fast food restaurants are the source of positive associations with birthday parties, play dates and accessible comfort food. For others, they represent a lifeline meal on a busy day, or the secret to quieting a cranky toddler on a long trip because hurrying residents of cities have no time to cook a healthy breakfast, lunch and dinner. Fast food presents even in the lives of people who are trying
In the past, I have lived in Ankeny Iowa and found the city to be very pleasant. There are only about fifty thousand residents in the area, so it is not a large city by any means, yet you don't get a small town vibe. Ankeny lies about ten miles north of Des Moines and can be considered a suburb of the city.
The message that was conveyed did not reach the receiver because of the convergence of different factors, including the loud atmosphere of the pub. This led him to utter a more expressive call to get the attention of the waitress. The urgency of the situation required him to act in such way, compared to the previous example where the patron only asked for a beer, which was relatively easier to postpone compared to asking for a bill and ready to leave
Editorial. Nations Restaurant News 11 Nov. 2005: n. pag. MasterFILE Premier. Web. 5 Mar. 2013.
When entering a restaurant, I usually expect to leave full, satisfied, and wanting to come back again. I believe that many people expect the same thing. The way people react to service can be very different from person to person. Depending on the way the customers are feeling, or the way that the server is feeling can be a big factor for the way service comes across. Service is an important part of everyone’s lives because majority of the jobs that people preform are service related. Poor service is an unfortunate part of life that everyone comes across. The way that I react to the poor service I receive is important and can change in the blink of an eye. Whether I react in an outspoken way, by getting loud and voicing my opinion. Or if I react in a quiet or apologetic way, it can affect my server, and the people around me, and myself.