The general information given by Katherine Lam and Natalie O’Neille in their work, “Shake Shack location in NYC nixes human servers, goes cashless,” is that a burger chain in NYC has recently announced that its restaurants will start going cashless. More specifically, the authors state that this change will allow Shake Shack to serve more people in less time. They write, “The idea is that instead of spending time waiting in line, customers will now be able to leisurely walk through the restaurant and spot open seats while they wait.” In this passage, Lam and O’Neille are reporting that business chains are starting to go cashless, which means you will only be able to pay with credit or gift cards. In conclusion, their message is that in only
“Why Tipping Is Wrong,” an article found in the New York Times discusses the issue of lower minimum wage for tipped workers. Writer, Saru Jayaraman, the director of the Food Labor Research Institute at Berkeley, argues for the reformation of the law that allows a lower minimum wage for tipped workers. She presents her argument by targeting those who go to restaurants, lawmakers, the waiters/waitresses, and even the restaurant itself. By targeting this specific audience, she is able to speak to those who interact with those working in the industry and those who will be able to make a change in order to fix it. Rhetorical devices are vital in order for arguments to be successful.
Title of article: “A Bartender Explains Why the Anti-Tipping Movement Is Unethical” Link to article: http://www.eater.com/drinks/2015/3/3/8140107/a-bartender-explains-why-the-anti-tipping-movement-isnt-ethical Connection Between What’s Ethical and What’s Legal There are many connections between what is ethical and what is legal. Basically, the main difference between what is ethical and what is Legal is that ethical issues are acts that an individual might feel are wrong but are not against the law, and legal issues are simply against the law. An article titled “A Bartender Explains Why the Anti-Tipping Movement Is Unethical” by Erick Castro shows a more modern example of this connection. According to the laws in most states, any tips
Sean Patrick L. Diuco 4TE-2 Social Entrepreneurship Book Report Behind The Kitchen Door by Saru Jayaraman A. Introduction The book talks about the lives of restaurant workers that live on low wages and work in poor conditions such as unsanitary work areas, low respect and prone to discrimination. There are also cases in the book where immigrants are also discriminated and work in America to low wages and have a hard time to support their families.
Everyone knows that tipping is an act of kindness that I put towards those who provide service beyond the expectation. Michael Lewis, a convincing author that addressed the pros and cons of tipping. Whether the workers were an excellent server or a poor server determines the amount of the tips that is given. In “The Case Against Tipping,” Michael Lewis created an arguable topic that can in truth get people thinking, but his essay lacks the evidence of logic. Michael Lewis’ first point was valid.
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.
The haphazard “pointing of the finger”, which is often found in rhetorical arguments, perpetuates the grand scheme of poor versus wealthy, powerless versus powerful, and minimum wage employee versus big bad restaurant executive. Although this is presented in a professional manner, and with suppressed indignation towards restaurant chains, the basic ideology held by the author is implanted in the minds of the readers. The author successfully does exactly what any written rhetorical piece sets out to do, convince others of an opinion through persuasive
Introduction The restaurant industry in the United States had annual sales of $ 631.8 billion and employs 12.9 million people in 2012. Even in times of recession there is little evidence that this industry has seen a decline especially in its fast food and quick service segment. But with a depressed economy with no immediate upward trend in the near future, majority of the customers indicated that they would either curtail their spending on eating or best maintain its current level which is certainly going to affect the future of many restaurants in the industry. Chipotle is part of the fast casual segment of the U.S industry with over 1,600 restaurants.
So what is causing so many Americans, of all social classes, to consume fast food regularly? And how did the steady monopolization of chain-restaurants over local diners come to be? This is the focus of a book entitled Fast Food Nation: The Dark Side of the All-American Meal in which the author hones in on foul untold secrets of corporate restaurant chains.
A calculation done by Jeff Gore, a graduate student at University of California at Berkley, has proven that in total, the nation loses over $15 billion a year handling coins at the register (Kahn). This is just at the register. Millions of dollars more have likely been lost from little things like Americans picking up pennies for luck. To combat the money lost at the cash register, chain restaurant Chipotle has rounded up the cost of the meal to save time for them and their customers (Isidore). This restaurant was able to see the customer’s needs and
For our group and our shared love of food we figured that a social norm that had something to do with that would be perfect for us. We decided that the norm to drive through a drive thru needed to be tested. Why should cars be the only ones with the fast access to fast food at their convenience? We believed that people should be able to walk through the drive thrus if it is more convenient for them.
Service Not Included But Arguments Are In “Service not Included: Restaurant industry serves up injustice to workers”, the author, Kathleen Kingsbury uses rhetorical techniques to inform her audience of the hardships faced by restaurant workers at a time when “Timepressed Americans eat out for at least five meals a week, and the average household spent $2,620 on food away from home…”. The author uses the three different classes of rhetorical arguments to persuade persuades her audience to support securing and increasing the hourly wage of workers in the restaurant industry, and uses her understanding The Boston Globe’s target audience to craft a convincing article.
Alberto C. Roman Professor: Dawn Garcia ENC 1101 5 October 2015 The struggles of working at restaurants In the Barbara Ehrenreich’s article “Serving in Florida,” she shows her experience while working at several restaurants as a waitress. During this time, Ehrenreich was a witness of the unfair conditions she and her colleagues had to face. From not having a place to sit and rest, to the stressful conditions imposed by her supervisor, she relates how it felt to work in this kind of environment.
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.
Chipotle has behavior norms in which its employees are expected to display within the restaurant, this includes official characteristics the firm requires them to exemplify (parature.com). These characteristics can be found in table #, they are not only important for customer service but also the career path that Chipotle provides for its top employees. Chipotle has a reputation for great customer service because they understand that they are only as strong as their strongest employee therefore they pay their employees on average more than their competitors. For example a line cook at Chipotle makes $10.93/hr while its direct competitor Moe’s Southwest Grill pay their line cooks only $8.38/hr
