Personal Narrative: The Perkins Family Restaurant

Thanksgiving Memoir I was waiting in the car my mom was driving. I saw my brother sleeping so I could not play with him so I went back to sleep. My mom was calling” Ben Ben Ben!” I woke up, I was very drowsy It was time to get out of the car. My mom and dad were still waiting for my brother to get out of the car so I just waited. For 5 minutes I stood waiting for my brother to wake up.When my brother finally woke up feeling sleepy we headed to the front door and stepped over the threshold to see my relatives.

It is often said that the less teengers in the reastaurant, the better the sales of the business; however, teens are also customers, they bring their friends with them and without teens in the restaurant, overtime Mr. Jones will shut down his business. Mr. Jones is making wrong assumptions about the teenagers in his restaurant. According to the student blog, “ All the noises came from annoying business people. This shows that teenagers are not the only ones being loud. The Muchy’s promise of a “quiet lunch” is not possible because the restaurant is still going to be loud. Teenagers are the ones who attract the

Have you ever tried listening to everything going on at the same time at a fast food restaurant during the lunch time rush hour? Well, I did and I am going to share the results of my whirlwind encounter last week. Within my observation, I will go over the layout of the establishment in which my observation was conducted, as well as who came to the establishment, the conversations and the interactions that took place. I hope you enjoy my observation and respect my findings from this visit.

Sprinting with my shoulders sagged from the weight of my backpack that was virtually bursting with books and the worries about an upcoming Macbeth paper, I quietly pushed open the doorways of my parents' Chinese restaurant and bolted to the kitchen. I was late. I quickly plopped my backpack next to a bag of frozen chicken, changed into my uniform, and manned the front counter. For the next seven hours, my customers will be greeted with a zealous "Taipei Tokyo, how can I help you" while I simultaneously try to count the syllables of Macbeth's soliloquy with my fingers.

“The Itis” restaurant, brought to life by Aaron McGruder, is not only a restaurant that people would love to actually have, but also one that brought along some negative aspects. A new restaurant opens up and everybody decides to give it a try. On the inside a lounge singer and instead of tables, beds. Immediately after enjoying a meal one could fall asleep without having to go home. This sleepy feeling a person gets is sometimes referred to as “the itis.” After consuming Sunday dinner and before coming down with “the itis”, which is the “tired feeling” you get after eating a big meal (some say it is all in the mind), Ed Wuncler proposes the idea of Granddad having his own restaurant since the healthy food place Wuncler owns now isn’t

As we walked up, this establishment looks like any other Applebee’s I’ve been to. It looked clean and well maintained from the outside, and these characteristics carried over as we traveled inside. We were greeted by a Dassel-Cokato Alumni, and he happily led us to where we would feast for the evening. He sat as at two tables shoved together big enough to fit 10 people, but we only had 6. All of us knew exactly what we needed to satisfy our hunger pains, so we didn’t even look at the menus. Our waitress was quick to get our drinks and take our orders. I took advantage of the half-priced appetizers deal, and asked for an order of classic boneless wings along with an order of mozzarella sticks.

Starr took a city that has “slammed its doors and barred its windows at 5p.m.” and elevated it to one that is described as “bubbling over with vitality and life. “ (Starr) Like Fry, Starr is “relentlessly restless” in trying to incorporate his new neighborhoods with new restaurants like the “Momofuku-style restaurant. “ (Starr) The thing about Starr is that even though the success he is having is almost a “mathematical impossibility”, his strategy of building up is driving in this newest creation of restaurants that “Philly didn’t have, that it needed.

On Monday 6/29/2015 Sgt. Alexander and I was dispatched to the Hostess House located at 6741 Highway 70 in reference to 2 subject, Mr. Burnette and Mr. Jacobs that were renting room 251 and had outstanding warrants.

At the beginning of this school year, I began to realize something. I realized that my high school years were coming to an end. This was an eye opener for me. I didn't know what to expect of my last year nor what I wanted to do after high school. I then began looking for a job. So I applied to Chick-fil-a. I waited patiently several weeks for a call, but received no call whatsoever. I patiently waited for a new opportunity to come along. Until finally, I was given an opportunity at an electrical shop. On the first day of work I was introduced to the staff and learned the procedures of what needed to be done. My job now was to maintain the shop clean and to keep all materials organized as well as other tasks that helped me grow with my skills.

April 10, 2013 I seated myself in a booth with my back faced to the wall. It was here that I had an ominous view of the Galleria food court. With pencil in hand, and notebook ready, I began taking notes on the many observations I noticed in the three hour window that I sat and “people watched”.

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.

When Tony left the table I again began to scan the restaurant. I noted that there were couples and groups of people in the restaurant. Many were Caucasian , African American and a few of Latin American descent . There were business men women in suits and ties. There were also several elderly couples sipping wine with their meals. The age range of all the patrons were from toddlers to elderly approximately 70 years of age.

As part of the experience, more attentive service is given to the patrons, whereby a waitress and chef is designated for each party. Since there are only two tables - with each table serving up to eight patrons at a time - the waitress and chef are not overwhelmed. The direct attention given to the patrons by the chefs is savored by patrons; Rocky prides the company’s extensive three-year formal

The Dining Hall at State University is bustling with kids in sweatshirts and pajama pants. The make-your-own Belgian waffle line is long and students are complaining about the lack of forks. Phrases like “I got wicked smashed last night,” and “I really need a cup of coffee” can be heard around the tables. It’s typical Sunday morning on campus.

As you head toward the entrance of the restaurant, you will see hosts standing in the lobby to greet people with bright smiles on their faces. The hosts ask how many are eating and once you tell them the number, and pay at the entrance, the host will asks where you would like to sit. The restaurant has red, smooth, comfortable leather booths, which the guest can sit in. Furthermore, people have a choice between sitting down in the back or near a window. The restaurant is enormous and has attractive colors which make the room spacious, a lot of interesting pictures, and other decorations on the walls. The entire restaurant is packed with people eating, sharing laughter, and enjoying their meal.