ipl-logo

A Career As A Document At Perkins Restaurant

976 Words4 Pages

When I was sixteen, I got my first job. After applying to over twenty different retail and restaurant establishments around the Lakes Area, I was finally hired by the Perkins Restaurant in Forest Lake, Minnesota as a waitress. I was ecstatic that I finally was going to start making money and building work skills for my future. I had just gotten my driver’s license and a car, and believed that the world was a beautiful and innocent place. However, after my experience as a waitress at Perkins, I was assured that the world was everything but that.
My manager Debbie, a five-foot-tall, three-hundred-pound woman, became my worst nightmare. At my interview and training she seemed sincere and made the waitressing environment at Perkins appear positive …show more content…

As I was a visibly young worker, customers noticed this and were rude to me because they thought they could get away with it. Though working in all levels of customer service can deal with rude customers, I believe they were extraordinarily disrespectful. One specific Sunday morning, a few months after my training, the restaurant was incredibly busy. Because we were so busy, the cooks were struggling to keep up with orders, so customers had to wait a long time to be served their food. By that time, I had gotten a better grasp on waitressing, but I was still pretty new. Due to the long wait times, many of my customers were upset. I distinctly remember one table that was extremely upset. When I delivered their food, after a wait time that was similar to most other tables in the restaurant at that time, they started to yell at me. “I have been waiting here for over 50 minutes! I finally get my food and this is how it is?”. I examined their orders, which appeared to look completely normal. The ham and cheese omelets were of reasonable size and the plates were hot to the touch. They continued to yell at me and I continued to apologize. I knew that they could tell that I was new to waitressing, but knew that they also knew that I was not the primary reason as to why they were dissatisfied with their restaurant experience. However, they chose to displace their anger onto me, the young waitress, was unfair to

Show More
Related
683 Words | 3 Pages

In the video “Pink Bat Simple Truths”, McMillan (2016) argues that creating solutions for problems is all about perception. Instead of seeing problems as insurmountable, they could be seen as opportunities. In the case of Franklin Barbecue, the long line, and the wait times that come with are the problem. However, instead of seeing the line and long wait times as a problem, it is important to point out that it is also an opportunity, because the long lines equate to a lot of customers. Other restaurants barely have any customers, so the long line signifies an opportunity to expand the dining area to accommodate them.

Read More
180 Words | 1 Pages

In “Learning to Serve: The Language and Literacy of Food Service Workers”, Tony Mirabelli presents the genre of communication used by waiters and waitresses as one which requires more skill than is usually assumed. Through the use of internet sources such as “hate mail” directed at websites, Mirabelli shows us that people who think the job of a food service worker is easy are quite common. He shows us the assumptions people tend to make through many examples such as economists who suggest that food service workers lack education needed to be considered “knowledge workers” and do mindless, routine tasks that anyone can do. Through examples of food service workers, including himself, Mirabelli contends that waiters, though in some cases uneducated,

Read More
1675 Words | 7 Pages

As a waitress at the Hearthside in Key West, she cites the constant surveillance by management, “whose job it was to monitor my behavior for signs of sloth, theft, drug abuse or worse” (22). In addition, managers are allowed to sit down and relax, whereas servers are expected to utilize their downtime appropriately by completing tedious tasks. As Ehrenreich states, “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” (22). She learns this the hard way when she is assigned to vacuum the entire floor on her knees with a broken vacuum, a chore Ehrenreich finds demeaning and physically exhausting

Read More
1395 Words | 6 Pages

“I’m working a part-time job at Wendy’s.” Ordinarily, what is the first thought that comes to your head when you hear this sentence? Greasy fries, polyester uniforms, dollar menu food? Now, what about the people who work there? Do you picture a first-time worker, a high school dropout, other pimply-faced employee taking your order?

Read More
220 Words | 1 Pages

The main argument of this article is to show the reader the stuggle of working at a restaurant owned by a large corporation. When many people go to restaurants, they don't normally think about the servers or think about how dificult their lives really were. All of Barbara Ehrenreich's coworkers made very low income, with the richest one making only $10 an hour, and many of them live in motels and trailers. Not only do they live in horrible conditions, but their managers treat them horribly; they will get yelled at for simply sitting down or eating a snack away from all the customers. I agree with the authors stance; while I have never personally working in the restaurant, oth my mother and brother work in the room service section of a fancy

Read More
296 Words | 2 Pages

The essay, The Coming Death Shortage and That Lean and Hungry Look, contrast significantly. This claim is proven when one uses the following standards: the clarity of the standard, fairness in the use of standard, and bias. The article “The Coming Death Shortage” by Charles C. Mann, offers a look at the longevity boom in the United States. Questions various psychological aspects of living longer into old age.

Read More
678 Words | 3 Pages

”Open up register 2!” My manager always found a way to ruin my day. Winn Dixie was the first place I worked. I began working their when I was 16. I started working there on June.

Read More
652 Words | 3 Pages

Furthermore, not only Mcdonald is paying their workers low and also Mcdonald does not treat their workers fair and square like working overtime such as through breaks, before shifts start or after they finish. Royle have managed to give some example how Mcdonald treat their workers. For example, some worker are usually on call and dare not question, workers was promised with good wages however the deduction Mcdonald made left their net pay with zero only, cleaning until the next morning, slippery floors, weak ventilation, clothing or gloves and also poor equipment. The author mention that some commentators thinks that complains should not be taken seriously because most of the workers in Mcdonald are young people. Although having a job is important however complain should be taken seriously and are young people not human as well?

Read More
542 Words | 3 Pages

Just like Sammy’s manager, my aunt came up to me lecturing me about my behavior and rudeness. My aunt made me say sorry to that customer for something I did not do. I had it enough that day, and told my aunt “I quit.” I was an “unsuspected” who was no “sheep” to follow others around. I wanted to show my co-workers that I have guts to go against my aunt and can make my own life choices.

Read More
1413 Words | 6 Pages

However, those are the situations in which McDonald’s taught Marissa Nuñez her biggest lesson; Nuñez realized that she needed to “have more patience than ever”, control her emotions, and “get along with all different kinds of people” (442). For example, one day a customer came into McDonald’s and began to mention derogatory terms, terms which were hinted towards Marissa Nuñez. Although, most teenagers of her age would have responded back to the comments either vocally or physically, Nuñez decided it would be best if she “walked away to get the manager” during that certain situation. By performing this action, Marissa Nuñez was able to

Read More
584 Words | 3 Pages

One instance that stands out to me the most occurred one day at my summer job. I cashiered at a popular supermarket for about two years, however one interaction with a customer I remember very clearly. A woman entered the store and asked for someone to help her left a case of water bottles from the shelf. My manager asked me for me to assist her and when I arrived the woman told me, “I wonder why they sent you. You’re such a skinny girl.

Read More
1088 Words | 5 Pages

Chick-Fil-A Case Study Despite being a fast-food restaurant, Chick-Fil-A is widely known for its exceptional customer service. Part of the reason they have incredible customer service is because they have made it their mission to “get better before getting bigger.” Even though Chick-Fil-A has thousands of less stores than its competitors, it has made business all about the customer and it is paying off in large profits and continual growth. Chick-Fil-A’s customer service plan is two-fold: to go the “second mile” and to give the customers something to do.

Read More
530 Words | 3 Pages

In the essay “Working at Wendy’s,” Joey Franklin states, “I only applied here because I knew I would get hired, says Sara the first night I work with her.” This situation related to my experience when I am hunting the job. In that time, I do not care what my job is as long as I realized that I need to help my family to pay my tuition fees and to other expenses. However, on the first day of my job I am not sure how to associate with another employee and to communicate to the customer because I am

Read More
1028 Words | 5 Pages

In Tony Mirabelli’s writing, “Learning to Serve”, Mirabelli completes an ethnographic study of the service industry. Mirabelli writes on a topic he is quite familiar with, being a waiter. Mirabelli discusses the complexity of being a waiter, although most of these complexities are unknown to people outside of the discourse community. Mirabelli uses his ethnographic study to undermine criticism towards waiters. The main critique Mirabelli rebuts in his writing is that being a waiter does not require skill.

Read More
755 Words | 4 Pages

An executive chef is one of the most top paid chefs in the cooking business. This chef is in charge of everything that happens in the kitchen. From ordering supplies to creating their own dish an executive chef does it all. In this line of work you are required a lot of things to. Many involve education and being able to stand for a long time.

Read More

More about A Career As A Document At Perkins Restaurant

Related Topics

Open Document