Life of a Waitress

Spradley and Mann chose to do their research at Brady’s bar because it is an ordinary setting where they could study interactions between male and female. First, Brady’s Bar provided a setting to define the female role. Secondly, it is a place where both male and female interactions are important and reflect traditional aspects of larger society. Lastly, the traditional aspects of Brady’s signified the traditional view of how women should present themselves as passive sex objects whose status is of lower hierarchy than men.

"Hi guys, welcome to Applebee's, my name's Sheila. I'll be your waitress tonight. Is there anything I can get you guys to drink?" A very cliché, and well rehearsed line, but it was pleasantly delivered, and I did in fact feel welcome. She was quick to the table, adding to the speed of the service that we were already receiving. I ordered my usual tall glass of water with a single lemon wedge, and my girlfriend asked for a classic lemonade. She promised that they'd be right out, and within minutes, I heard the clinking of ice, as two oversized glasses, dripping with condensation were placed onto our table. Sheila laid down some straws and asked if we were ready to order. I informed her we'd be needing a moment, as there were so many menu items, and my mouth watered for such a variety, I needed more time to choose. She smiled and left us to decide as she politely greeted a new party that was walking through the door. I was highly impressed with the staff here. They added to the warm and inviting ambience commonly experienced at Applebee's restaurants, and I was loving every minute of it.

He explains his observations of his mother, a waitress, while he was growing up. As a waitress, she memorized which customer ordered what and all the cook times for each meal. She learned to multi-task and work smart. Making every move count. She also took into account all of the emotional behaviors of her customers and fellow co-workers.

When I first walk into the restaurant, Im alway immeditaly greeted by a smiling hostess. Typically on a week day, the wait time is normally very short and youre almosy guaranteed a seat right after arriving. However on a weekend the wait time can be a bit longer, such as fifteen to twenty minutrs, but outdoor seating is provided so you dont have to stand and wait. When you are finally seated, a friendly waiter is always ready to happily serve you with a smile. The employees are always on top of giving out refills for drinks and they provide customers with all you can eat peanuts and encourage you to just toss the shells on the floor when youre done. When receiveing your meal, the waiters always make sure that everything looks good before leaving you to dig in. I have never recieved unacceptabke service even when the restaurant is at its

However, by this rose wants to conclude that in a blue collar job like a waitress its not only showing up on time and working its also about knowing the specific tactics of how to run a restaurant smoothly. Rose also applies that waitresses are absorbed by psychology and use it for their advantage by saying “Her tip depended on how well she responded to these needs, and so she became adept at reading social

In restaurants, she is not looking to cast aspersions at members of staff and/or look for mistakes, instead, she seeks for opportunities to compliment. This shows junior staff that she has an expectation of perfection not a failure from them. Further, when she shares problems with her juniors and seek their opinion, she does not browbeat them with her superior knowledge but seeks to show them that their opinion

Rose helps the audience gather a mental image of what he experienced occasionally on a day to day basis; it was the 1950s in a Los Angeles family restaurant. Mrs. Mergalio would do more than just waitress, she could handle working the register and the counter with little to no help (Rose, 2017, p. 272). Sitting behind a desk all day, white-collar employees have little to no face time with the outside world or their colleagues. As a waitress,

I had the pleasure of attending the Broadway production of Waitress at the Brooks Atkinson Theatre in New York City, NY. Every time that I see a Broadway production, I am amazed by the level of talent and organization that goes into every show. The way that a show flows from scene to see is a spectacular sight to see, especially when considering all factors involved. Because Waitress brought acting, design and technology, directing and choreography, and stage management and technical crew together in harmony, I believe the show was a great success.

Tipping your server is very important, to them. Servers basically rely on tips to makeup for our low hourly wages. Some people just want a nice meal without spending a bucket of money but tipping your serve is almost a must. I’ve worked at 2 different restaurants and serves where only paid $5.00 or $4.75. If I work a

It was June 1967, when my father quit his job as a mechanic and opened a restaurant in Chicago. Being the youngest of eight children (one which died prior to my birth), everyone in the family had to help out in order to make the restaurant a success.

Rosie had dropped out of school to become a waitress to help provide for her siblings. She took pride when working for the public because she learned something new every day. The author noticed the kind of skill that job demanded both physically and mentally. A waitress needs to know how to develop memory strategies that could help with how the restaurant

I chose to research this subculture because I was so curious about it. I have some friends that wait tables, but I hadn’t really thought about how being a waitress involves so many things aside from serving food. Waitressing is more about handling all different types of people, and learning to multitask successfully than just serving food. When I go out to eat, I usually only notice if the waitress or waiter is nice to me and my party. I make sure that all of the food and drinks come out the way we ordered them, and I also pay attention to how the food tastes. When I started my research and observation for this ethnography, I started to pay more attention the server when I was eating at restaurants. I started to notice how many tables the server waited on, I noticed how many times he or she had to take food back to the kitchen because someone thought it was wrong or not cooked right, and I also noticed how unhappy he or she was when they left a certain table. I have also

Hi Chassidy, I enjoyed reading your post. When you mentioned “people think that host and hostess is an easy job” I am so guilty “lol” because I use to think that as well until I did my research. I agree on many things that you discuss in your discussion like for one host and hostess should have good hygiene and cares about the appearance of their uniform. That is very important since they are the first employees that greet the guest when they enter the restaurant. That is some of the issue that I will inform my employees about in my future business.

At some point in life, you will enter a restaurant where you will meet a certain type of waitress. Although there are many different types of waitresses, with different skills, and different personalities, there are three types that stick out in my mind, a “good” waitress, a “bad” waitress, and an “overly attentive and annoying” waitress. These three different categories of waitresses are what you might experience going out to eat and what will make your decision to return to that restaurant or stay away from that restaurant easier.

Contract Duration of one (1) year commencing from Employees departure from the point of origin to the site of employment.