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What causes stress for high school students
Essay on highschool stress
Essay on high school stress
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The last year of high school is quite difficult not because you get loaded with homework every Friday night and especially when your friends invite you somewhere. The most difficult part of being a senior is the count down to June ninth, because after that I am on my own. I have to decide my future. All the concepts I have learned from kindergarten to twelve grade I have to decide where i take that knowledge, weather it is being a student at a university or community college, or being a worker. When I was a little kid I wanted to be a famous soccer player, who didn 't tho? As I grew up and saw that anything could happen to your body to erupt your career, I looked up to the person who has the biggest influence on me, my dad. When my dad Customers are the bosses of the restaurant. You have good ones that treat you nice and tip well, and already know what they order because their committed to having dinner every Thursday night or some every other night. Being a waitress comes with obstacles such as dealing with the bossy ones that want something for free then become cheap when it comes to tipping. Turning out to be that good waitress requires mastering your daily chores, dealing with customers, and accomplishing multiple tasks at one time. Your main goal is to gain the customers Being a waitress is not as easy as everyone thinks. You will be on your feet for hours, carrying heavy items, and managing many requests at once. While doing all of this, you need to have a smile on your face as if you are happy doing it. This is not a good job for people with bad personalities. You have to be able to multi-task. As you walk down, people will be calling out for more salsa, a clean spoon,soda, and the check. You have to be able to remember and accomplish these tiny things without getting panicked or stressed out. You have to memorize the menu and prices too, as well as daily
It was a very positive beginning to our dinner. Our server seemed to have a sixth sense of when his section was sat and came to us to get a drink order within two minutes of the hostess leaving. He also seemed to really enjoy his job. Since it was her first time at Texas Roadhouse, my friend had a lot of questions about the menu and our server was very patient and answered every one to the best of his ability. We were also approached at our table by a manager who was sincere in her welcome to the restaurant and made us really feel at home while we were there. All in all, there was nothing to complain about when it came to customer service; it was
Walter Kirn successfully unearths some of the worst aspects of senior year. However, these reasonings are not sound enough to condone the discontinuation of it. Any issues found are the fault of the student or the school administration, not the grade level itself. Senior year is worth holding on to for both the persistence of learning and for solidifying relationships. Kirn mentions with pleasure his choice to leave high school early. Nonetheless the four year high school experience should not be demoralized by those who wish to value it for the irreplaceable opportunity it is.
Seniors, the last half of the year is hard, almost graduated, almost free from hours and hours of homework, but, don’t give up on your goals. Keep doing what you do best finish out strong. And fight for what you want and keep
Although tips can often lead to servers making well over regular minimum wage per hour, overall, tips are very inconsistent and are completely dependent on restaurant customers. Not only does the customer decide how much to tip based on his/her enjoyment of the dining experience, but also servers need busy restaurants in order to make good money.
Implementing new systems is expensive, and mistakes can be devastating. And for some concepts, it’s possible that the presence of employees is actually a restaurant’s competitive advantage. Compared with grocery stores and gas stations, many people come to restaurants exactly because they want some human interaction.
One of the primary reasons to abolish tipping is because tipping has weak correlation with the quality of service provided. According to Archibugi, “personal sympathy, charm, flirtation, and attitude” can play significant role in determining the amount of the tip disbursed (61). Recent research indicates that average tip of waitresses in their 30’s with “large breast, blond hair, and slender bodies” is higher compared to other waitresses who lack these traits (Lynn 743). Thus, this leads to fact that tipping can sometime be unjust. Attractive service provider may receive high tip compared to unattractive service provider even if the latter one had catered with better service quality.
I work at a restaurant that has twenty-four tables that are seated during each shift. The other waitresses and I each have a section of tables each shift and we refer to different tables to address which people have food. We have had to memorize the menus and learn a simple way to take peoples order in a way that suits our memory. Some waitresses can abbreviate words and have memorized each abbreviation like a code. I have very small handwriting and can generally write fast so that I can understand the orders I took as I record them into the touch-screen computer to send into the kitchen. From there the line-workers decipher when which orders can be cooked and the ingredients that go into each dish. Waitressing has also allowed me to read patrons facial expressions and mannerisms to tell whether they might be looking for something or how they feel about the food and service. This job has especially helped me learn how to utilize my time appropriately and
As young girl with big dreams I imagined my senior year of high school to be one of the best years of my life. I imagined going to homecoming with all of my friends, being the captain of the varsity soccer and cheerleading teams, going to Friday night football games, going to Prom with my perfect date, and going on a senior trip with all of my best friends. I never imagined my senior year to be the way that it is. I am the new kid.
Our restaurant venues are equipped with everything that is needed, like the security systems, lockers, and etc. Our blind guides / servers become your eyes and your shoulders for the time of the experience, and this is the main idea of our concept: the exchange of social roles. You should not be scared: even though first minutes you might feel uncomfortable, you will adapt and would enjoy the beauty, deepness, uniqueness, and openness of this experience. 3. Entering the hospitality industry is a very costly movement.
What aspects of restaurant work are especially challenging to wait staff, and how does Barcelona’s approach to management help employees overcome the downsides of the job? The aspects of restaurant work that is especially challenging to wait staff would be poor management and customer satisfaction. In this profession of being a wait staff in many instances it is very difficult to please everyone one that you serve. The approach that Barcelona’s management took in helping their employees overcome the downsides of their job they gave them the green light in allowing them to do what was right in making the customers experience a happy one. In giving them this freedom, it made the wait staff feel like they were a part of the organization when it came to decision
...ded once they see that the sales will be increasing and tips will be larger. Good staff will increase good public relations which will result in better business. Marketing a restaurant is the most important part in running a restaurant. If a restaurant is not marketed, no one will know about the restaurant causing it to lose money to operate forcing it to close down. Prices on the menu should always be appealing to the restaurant target market and set towards the products on the menu. It is essential that a restaurant develops its staff to the fullest, for a strong staff creates better sales and the public is pleased .
Customer service by definition is the ability of knowledgeable, capable, and enthusiastic employees to deliver products and services to their internal and external customers in a manner that satisfies identified and unidentified needs and ultimately results in positive word-of-mouth publicity and return business (Lucas, 2012, pg.7). In other words, it’s making the customer pleased so that they keep doing business with you all while making sure that the employees get along and work together well. In every business there is a form of customer service. Unfortunately, it is not always excellent or even decent. Some businesses just either don’t care or possibly just don’t have the training to deal with some of the obstacles that come with dealing with customers on a daily basis. I’ve been in the restaurant business for over 13 years and I can tell you that there are skills that some are born with and others need training on, yet either way they should be used whenever interacting with customers.
It is a monotonous grind like most fast food jobs. During my shifts I usually found myself washing dishes, stocking shelves, filling dispensers, and of course scooping ice cream.
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.
My senior year of high school…I want to enjoy people’s company, appreciate my family’s presence, and keep a permanent Polaroid of my “home town” etched in my memory. I have a purpose for the year, I know what I want to accomplish for the future, but I have to remember to make the most out of today because there may not always be a tomorrow.