In the selection, “Serving in Florida”, Barbara Ehrenreich described her experience of working at the low-wage American workplace and the worker’s struggles with minimum wage. When she depicts the work as an outsider, she states “customers arrive in human waves, sometimes disgorged fifty at a time from their tour buses, peckish and whiny.” (Ehrenreich 395) It demonstrates the hardships of the workers when dealing with customers. Even though the customers are complaining for no reasons and being obnoxious, the workers have to deal with them with respect.
In “The Case Against Tipping,” Michael Lewis argues that we are growing into a society that tips someone “for doing what they’ve already been paid to do” (22). Lewis believes that the more thought the customer puts into deciding whether or not to tip, the more unpleasant it becomes (21). It is putting you under pressure to make a decision based on whether or not the employee needs the money. Lewis continues by arguing that no one who is going to buy a coffee is “evaluating the performance” of the person behind the counter (21).
If there is one thing people love, it is convenience. Despite this word seeming to pertain to the modern era, every race in every century has been in pursuit of a quicker or easier way to go about life. Looking into the present day, food service, especially takeout, has evolved into a thing of ease and convenience, through apps and technology. However, one author, Corey Mintz, in a WIRED article, delves deeper into the cons of how apps have taken over takeout in the food service, suggesting the possibility that convenience is not always the best route. Capturing readers interest through vivid imagery, Corey Mintz’s article “How Apps Commandeered the Age-Old Idea of Takeout” argues against the technological advancement using compelling moral
Tipping has become a huge debate within America. Many times people are unsure of how to tip and what to tip when at a restaurant. In countries overseas like Japan or in Europe, they work their tips into the prices at restaurants. Many claim that this is the way restaurants in America should start to do things. In the article “Don’t Forget to Stiff Your Waiter” by Nachum Sicherman, he argues that tipping is out of date and poses the question of why tipping even came about.
Some people believe students should not work in fast-food chain because they can get distracted by working and the job may not provide them with skilled-based opportunities. In his essay, Amitai Etzioni, points out the bad influence fast-food chains, such as MacDonald’s, have on the students they employ. He thinks that working in fast-food chains can contribute to academic problems. The debate over whether or not students should work during school especially in fast food chain is currently a very controversial topic. I personally support Amitai Etzioni’s idea that working in fast food chains can negatively impact students’ academic careers.
Effective immediately, during a meal service observation, when the provider serves the children two years of age and older whole or reduced-fat (2%) milk, the observed meal will be disallowed. Prior meals not observed on the same day of the visit will not be disallowed. The field representative must also cite this non-compliance as a finding and require corrective action. A follow up visit will be conduct to ensure providers are following CACFP guidance.
In the restaurant context, a restaurant is like a stage for service staffs to perform their service to the customers (Schechner, 1988). Therefore, this is important to service staffs to know as emotional labor how to service customers with the right knowledge of display appropriate facial and bodily movement. The service staffs are expected to create a good impression to the customers by control their bodies, personalities and emotions purposely which means the things that they are doing may not be what they feel or a genuine (Hochschild, 1983). According to Karla Erickson in “Bodies at work: Performing service in American restaurants”, she has discussed how workers use their bodies in their work to serve customers and create positive experience
On March 22nd, I saw the musical Waitress, at the Brooks Atkinson Theatre in New York City, New York. With a book by Jessie Nelson and music by Grammy-nominated artist Sara Bareilles, Waitress is a funny, heartwarming and memorable show. Waitress centres on Jenna, a waitress who bakes creatively titled and tasting pies for the diner she works at. Jenna feels trapped in her marriage to her deadbeat abusive husband, Earl, played by William Pop, and winds up unexpectedly pregnant. When she hears that a nearby pie contest will be happening soon Jenna begins secretly saving for her entry fee and envisions a new life free of with her baby funded by the cash prize from the contest.
Acquiring a job, whether it be in a doctor’s office or a fast-food restaurant, can transform a person. Jobs tend to educate employees, either indirectly or directly, both about themselves and life in general. In Climbing the Golden Arches, nineteen year-old Marissa Nuñez discusses how her employment at McDonald’s transformed her into a mature and skilled employee. Within her personal narrative, Nuñez mentioned how she faced both pleasant and unpleasant circumstances while working at McDonald’s, all which prepared her for her future career. At McDonald’s, Nuñez learned how to fulfill her role of being an employee by becoming an expert at all the placed stations, dealing with the various types of customers she encountered on a daily basis, and
What drives a consumer to leave a tip behind? A question researched by many economists, discussed in the following section. In ‘The Norm of Restaurant Tipping’, Conlin, Lynn and O’Donoghue present interesting (psychological) theories explaining tipping behavior of consumers. It turns out that the act of tipping logically would serve as an efficiency enhancing phenomenon, especially in restaurants.
In Margaret Visser’s essay, “The Rituals of Fast Food”, she explains the reason why customers enjoy going to fast food restaurants and how it adapt to customer’s needs. Some examples of the most loyal fast-food customers are people seeking convenience, travelers, and people who are drug addicts. First, most loyal customers are people seeking convenience. The reason why fast food restaurants are convenient because longer hours of being open, the prices are good , etc. As Visser said in her essay, “Convenient, innocent simplicity is what the technology, the ruthless politics, and the elaborate organization serve to the customer” (131).
Now there is a solution to all this. We need to scrap the current American tipping system all together. First, what we need to do is abolish the federal tip credit. This would bring all food industry employees up to their state minimum wage solving the problem of underpaid servers. This also makes it so the customer isn’t paying the waiters wage allowing them to be treated as a
Ehrenreich mentions “The regulation poster in the single unisex rest room admonishes us to wash our hands thoroughly,” in her essay; However, there is almost no one following the instruction because “there is always some vital substance missing—soap, paper towels, toilet paper”. Although workers may want to follow the instructions, it is impossible for them to do so because they “never found all three at once ”. The effect of describing the deficient rest room is to highlight the fact that the owner of the restaurant is so stingy to the workers that the owner refuses to provide enough substance. Thus, the readers can better understand the terrible environment that the workers live in. In short, with mention the dreadful environment of the kitchen and the rest room, the audiences are able to know that lower workers work in a grubby environment and how they have been treated by the upper class.
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
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.
