assignment one draft two with my feedback

7/27/2019 Assignment One Draft Two With My Feedback

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Comment [S]: Good start to you

assignment. Your observation were really detailed, and it gavegood idea of what typically goesa regular business day. In revisthe final portfolio, I would like foto work on the following things:

artifacts, discourse communitieshould be in your own words. Aappear now, this is copy and pafrom my example draft; be sureback and change these definitio

Lee and Bella were pranksters.need to come up with discoursecommunities within your own fig

world. Right now, this looks likhave filled in the sections from example. Some of the discourscommunities that may be specifyour site may be: waiters, greetchef, kitchen workers, etc.

Hong Kong style--is this a particvariety of food? Or the way therestaraunt is set up? Be a littlespecific explaining what you mehere.

included, I want you to add capexplain to your readers what welooking at and why it is importanyour observations.

mark where important artifacts, and discourse communities arelocated.

Observation Assignment Peichao Sun

Site Location: “Chinese Restaurant”

Observation OneSaturday, August 31, 2013

Time: 9:00AM-10:30AM

Description of the Location: This is a Chinese restaurant of Hong Kong style. The restaurantmainly consists of the hall and the kitchen. You will see the front desk first, and then is the hall

when you go into the restaurant. There are about 30 tables. Some of them are small table, cantake four to six people. Some are big round table, can take 12 people. In the northwest of the hall

is a door, behind it is the kitchen. There is a door to the freezer in the kitchen. There is a small

room inside the kitchen used for cleaning supplies. Themanagers and accountant have their separate office. At

the right side of front desk is the manager's office,through the Windows of the room. The manager can

see most of the hall. Accounting offices is in the backof the kitchen.

Saturday and Sunday is their busiest two days in aweek because this restaurant only provides Dim Sumon Saturday and Sunday. Many Chinese and American

will be here on this day at noon. At this day, everyworker needs come very early.

Figured World: My figured world is Chinese restaurant which called Dim Sum . There are many

different people. They may come alone or with someone, but they all share one common thing.Just like many others restaurants, people come here to find some delicious food and drink. Also

there are some rules, for example, people should keep their voice down. Do not throw garbageeverywhere. Put the garbage into dish or put it on the table. Most important thing, make sure you

have your wallet with you. People who work here share some principles. Firstly, people must behonest. This is the basis principle for every job. Then, people should have teamwork, confidence

and tidiness. Employees should be on time, and do not to be late or

leave early. Employees are prohibited eat snacks during workinghours. After I interview this restaurant, I hope I can see how

people cooperation with each other. How to manage a restaurant.In the restaurant, some businessmen may discuss their future

cooperation. Father takes his family to celebrate his son's birthdayand some people just attracted by food smell. I think restaurant is a

vivid world because we can meet many kinds of people. And inmy culture, food is one of the most important things in our life.

Just like an old Chinese saying: bread comes first.

Actors: Actors are people who play significant roles within a figured world; another way to

think about actors is as an archetypal role, which fulfills a specific purpose. Though these are

not all the actors, which played significant roles within the figured world of the office, I have

chosen these people because they are major players in setting the stage for this observation.Throughout the observation, I may refer to other actors in the actual notes.

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Scott Yao: The manager in this restaurant. He has been working here over 20 years. He stated as

waiter at first. Then he became a group leader. He thinks that see the guests leave with satisfy

face is the most pleased thing.

David Wu: Main chef, one of the oldest employees. He and the owner are friends; He has been

working here since he came to the United States. Everybody in here respected him. He treatseverything seriously. But also because of this reason, a lot of people think his has a bad temper.

Eric Lee: Young Chef. He was apprentice. He came to the United States a little more than threeyears. Eric was working in a Korean restaurant. He came to this restaurant just 1 year. Lee is a

very interesting person, likes to tell jokes all the time. He can't speak Chinese, but he want to

learn. During their spare time, he would ask others how to say something in Chinese.

Bella: Bella is the Main Chef’s wife, but she is also a waitress. She is a very optimistic person,

and she looks like she is smiling all the time. If you have questions, she will answer it for you

until she thinks you understand.

Artifacts: These are physical items and emotions/feelings, which are culturally or socially

significant to specific characters within the office or to the group as a whole.

Scott Yao’s fishing tools: He loves fishing. He goes to Florida at least 4 times every year, because there are best fishing places in the East coast. He likes to invite people to go fishing.

Same time, he would say some interesting story about fishing. He likes use some adage about

fishing to encourage employees.

David Wu’s cooking utensil: He is a very serious and strict. In time to rest, he will clean up the

kitchen utensils and appliances first, and then do other things. He also doesn’t like others to

touch his cooking utensil.

Eric Lee’s Ipad: He is a young cook. Different from the chef, he likes high-tech. He is always

pull out his Ipad at rest time, And then surfing the Internet to see some new things. Sometimes,he also used it to learn Chinese.

Discourse Communities: These are groups, which share common interests and ways ofcommunicating within the figured world of the office.

People with Titles: Scott Yao-The manager , David Wu- The main chef. They are the

oldest employees in this restaurant. People respected them and also have a little afraid ofthem at the same time.

Pranksters: Eric Lee. New chef, Like new things, and help him to think of interesting things totell you. Bella, she always looks things in the good way. Treat everyone friendly.

The Observation 1: 9:00 AM- 10:30 AM

Dim Sum starts at 10:30, but the manager have to come before 9:00AM

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9:00 AM the manager came to the restaurant open the door, and open simple lighting equipment,

air conditioning. Then do the safety checks. Make sure everything is no problem, if there is

unable to replace the equipment problem; he need to report in a timely manner.

9:15 AM Chefs and apprentice come to the restaurant. After changing clothes, apprentice and

chef will do some simple breakfast for employee.

9:30AM front desk and waiters come. They will have a simple breakfast first, and then they need

to arrange the dining room chair, clean the floor. Make sure everything is clean and tidy. At thesame time, they also need to move out the fresh material from the warehouse. The manager

responsible for arranging the work, and is responsible for the examination.

9:45 AM after breakfast, apprentices are responsible for the raw material for simple processing.

The chef is responsible for the final production. Because for a while it will come a lot of people,

so they need prepared ahead of time.

10:15 AM everyone has completed their work. Finally about grooming, everyone needs a tidy

appearance. And prepare the guests arrived.

The Observation 2: 2:30 PM- 5:00 PM

2:30 PM after a period of busy, the guests have also gradually been less. Finally there are only them. They can finally have

time to take a rest and eat lunch.

3:30 PM because the dinner and lunch are two different forms,

everyone needs to take away the lunch tools and take out your

dinner with tableware and so on. The manager began to

distribution of work to every employee.

3:45 PM people know what they need to do. Everyone start their job. Bella takes all waiters and

waitress to clean the hall and put back small car. Then they are going to check every desk tomake sure table wares are clean and neat.

4:00 PM David and Eric are going to make some soup for dinner. And then they began tosteamed rice. Rice is one of the traditional foods of China; most people like to eat rice. After that,

they began to make the Beijing roast duck and roast chicken. Beijing roast duck will take a

period of time, and in the evening when there are a lot of people, they are understaffed, so theyneed to be prepared in advance. The rest duck which did not sell, they will be as their dinner.

4:15 PM accountant- Issac He, He needs to do the income record and summarize income and tips

at this time. He needs to put the tip from the bill. At the same time, he also needs to go to thewarehouse to see the rest of the material. If the material is not enough for tomorrow, he needs to

tell to the manager, let the manager and the buyer to contact, procurement.

5:00 PM starting with the guests come in.

The Observation 3: 10:30 PM- 11:00 PM

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10:30 PM the restaurant is closed. They finally ended the day. However, they still can't go home,

because there are a lot of things to do.

10:40 PM chef needs make dinner and puts it into some boxes. In order to let everyone can have

a sumptuous dinner after work.

10:40 PM waiters and waitress are going to clean the floor and tables. Put the chair back on the

table. Clean the small car and help chef to clean the kitchen.

10:45 PM at same time, accountant needs Separate bills and tips, and get tips ready because the

tip is settlement every day.

11:00 PM the floor and kitchen are cleaned. Tips are ready. Everyone takes their dinner and

ready to go home. However, the manager needs leave last because he needs to do safety checks,

close the equipment. After everything is good, he closes the door. Finally he is going home

Interview 1: The manager

I: Thank you for your time, Mr. Yao. How do you interact with your employees?

Scott: Well, at work, I will tell them what they need to do. Then, I will check their completion.However, in the rest time, I will also talk to them and invite them to join me in some activities

together. I think we need make a clear to work and personal life.

I: I agreed with you. And do you satisfied with your job?

Scott: Of course. I like my life is stable and quiet now. And I like to meet different people. I

want to see the face when they are really enjoying the food.

I: Looks like you find your pleasure. I guess this is the reason you can work here over 20 years.

But there must be some problems. What do you think you what is the biggest difficulty in the

work?Scott: Well, Run a restaurant need to be aware of a lot of problem. For example, every time we

buy material, we have to check very carefully. Because if material has a problem, we can't do

anything. In addition, we also need to be ready a variety of health check, documents review at alltimes. Employees may also be an issue. Older workers leave or the new employees are not

adapted; we all need to help them.

I: OK, and for the future. What do you think the biggest improvement space the restaurant?

Scott: Hmm…I think the next step we need to do is to expand. Our weekend is too busy. We are

understaffed, and many people have to row a long team. So in some cases, they just leavedirectly. Then, we need to increase the food variety, let more people can come on weekdays,

rather than focusing on the weekend.

I: Thank you for you helping. Mr. Scott. I hope your restaurant will getting better.

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assignment one draft two with my feedback

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