The Cocktail Waitress Analysis Essay

I chose to write about my experiences as a cashier working in customer service because it expresses Joan Didion’s theme of accepting things you cannot change which is, in this case, the customer. Although the tone throughout the piece implies that I am annoyed by the trivialities of my job, I would like to explain that I do not hate being a cashier, in fact I love it and I could not be happier with my job. However, this does not mean it is without its “special” moments that I have experienced with certain customers, and that’s what this essay is about. My intended audience of this piece are people who intend to get customer service jobs to warn them of what they may experience. I also wanted to aim this at people who think that they always need to get their way because accepting a situation is better than trying to change it

The method I chose for this analysis is in-depth interview. This ethnographic method will be best because it allows me to understand an

Based on her experience as a waitress, Belle believes that a server in a restaurant should keep the customers ' drink glasses full. When she goes to a restaurant where she has to ask to have her drink glass refilled, she automatically assumes that the restaurant has bad service. Several aspects that may contribute towards Belle’s attitude of the restaurant service expectations. First, Belle has a personal service philosophy which explains her general assumptions that her glass should always be full, otherwise, she is not receiving good service. Her previous restaurant experience as a waitress has helped shape her opinions and assumptions when she receives service in a restaurant. Customers who have worked in

Historically, anthropologists have focused their research on foreign cultures, often considered exotic to westerners. Yet, globalization has created a continuously shrinking world and is increasingly providing sovereignty for developing nations, which may impede research opportunities for modern anthropologists. In their book, “The Cocktail Waitress,” James Spradley and Brenda Mann explained how this semi-recent issue threatens trust and acceptance in these foreign communities and obstructs unique opportunities and research funding. Luckily, there are countless subcultures in America’s back yard, in which most are eternally evolving, providing a multitude of research opportunities for anthropologists.

“Kids eat free on Sunday right?!” “Can I substitute this juice for a Bloody Mary?” “Can I taste that first?” “Oh!? I’m sorry we haven’t even looked at the menu yet. We’ll just be a bit . . . (45 minutes later) . . . ok, were ready.” “Yeah, were ready. Let me have . . . uh . . . oh where was it? Here! Wait no. Where did it go? I can’t find it. You know it has the thing with the thing on it . . .” “Can we get some more of your FREE bread!” These quotes, among a plethora of others, are common occurrences with the serving field. Sometimes even the smallest actions can show one’s personality in a big way. With hundreds of people dining out every single day it becomes easier to allocate them into many different classifications

“Red and green holiday tinsel still lined the doors and a string of colored light framed the mirror the mirror behind the bar. The waitress moved from table to empty table, sashaying her hips as she straightened the ketchup bottles. She had a high bouffant the color of washed-out lace, exactly like the angel hair that swirled beneath the artificial tree with gold ornaments that was balanced on a table at the end of the room. She was decorated too. Over her beige turtleneck she wore a black felt bolero with MERRY and CHRISTMAS written in green glitter on either side, and around her neck hung a pendant made from a Bic lighter in a gold lamé case. It swung like a charm between her low breasts” (Dorris 213).

Memorizing menu: At the core of my job it’s my responsibility to know the restaurant menu. A server should

​Every fast food restaurant/coffee chain is required to treat their customers with an attitude that is none other than happiness and with curtesy. The customers are allowed to treat/act however they want and even then still be treated with kindness and respect, and the author discusses that this is not how it should be. The people behind the counters are people too and need to be treated as such. Good service is very important, but it should not be required to customers who do not deserve it. Because of the poor pay, long hours, and rude customers, servers should be able to respond in defense only when absolutely necessary.

There are only three different kinds of restaurant tippers in this world. For servers, there’s ones they can’t stand, ones they appreciate, and ones they love. Many people don’t realize that tips are about the only source of pay that waiters and waitresses receive. While tipping is not mandatory in most of the United States, it is conventional in many circumstances of service. During their work shift, servers can encounter tippers ranging from those who leave extremely generous tips, to those who leave the building with only the dirty dishes left on their table.

Most people at some point have dined at a restaurant and found themselves wondering what to tip. According to most waitresses they are often under tipped. I believe this is because many aren’t aware of the hourly wage of server, problems not associated to the server, and percentages etiquette . Service is a demanding and high speed environment that deserves adequate pay. In this essay I hope to educate the ignorant and clean up common misconceptions.

Why should I be nice to you?. Coffee shops and the politics of good service is the article of Emily Raine shows the issues of the working environment like coffee shop. Raine’s worked in good and bad conditions in many place for many years. She finds the ways that make her feel better and less stress at work. Raine’s deal with difficult kind of people like the manager, “the displayed that unique of pleasant customers”. She was not happy because the “pay”, and the “long” hours that she has to work. She learned that good service doesn’t mean much of anything. The most important thing that I knew that every single customer service all know is,

Nevertheless, the reactions of the waitress, Amber and the cashier were positive reactions regardless of my customer unfriendliness behavior. The study conducted by M. Popa et al. (2014, p. 351) found that although positive reactions are not really emphasized they do occur. They discovered that positive audience responses occur in 17 percent of the time. The positive reactions of my experiment demonstrate that a 17 percent of positive reactions are factual. As I further analyzed why the norm violation I committed received a positive reaction might be due to the initial behavior I projected, as my siblings and I entered the restaurant we were a polite and friendly. Albrecht, Walsh, Brach, Gremler, and Herpen analyze the influence of the service employee and customer behavior in particular unfriendliness behavior during a employee consumer encounter. To support their work they have cited (Cialdini 2009) “ by behaving in a certain (e.g., courteously, unfriendly), employees and the other customers establish descriptive norms of acceptable behavior, which should guide the behavior of the focal customer”(as cited in Albrecht et al., 2016, p. 827). During the customer and employee encounter between the waitress and I there was always respect and polite behavior projected, there

Data collection and measure. The method of data collection for this qualitative research was narrative paradigm. Locsin, Kongsuwan & Nambozi (2009) asked each participant three questions in order to obtain written narratives of their experience. Even though this method

The Blarney Stone Restaurant needs an improvement in the service it provides, and should follow the Service Theater Framework as discussed below and analyzed. This type of framework is very similar to that of a stage production in theater including: actors, audience, setting, front-stage, back-stage, and a performance (Fisk et al., 2014, p. 26). The actors are the waitresses and waiters who are employed by the business to provide exceptional service, despite any feelings that they may feel towards a customer (the audience).

“Hello, my name is Stephanie and I will be taking care of you tonight.” This is my routine that sounds rather scripted. Waitressing is just one of the many roles in my life. Wait staff almost have a script for how to handle customers. Being a waitress is a positive role in my life. It is something I can enjoy while doing and work with people who appreciate working with me. This is one of my favorite roles that I have had in my life. Waitressing has made me a more open person. I have learned many different things in these two years of waitressing. There are certain expectations that all customers have upon entering a restaurant. Within waitressing, my role consists of serving customers, working with other wait staff, cooperating with