assignment one peer workshop draft with annotations

8/14/2019 Assignment One Peer Workshop Draft With Annotations

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Comment [ds]: When you go inthe restaurant

Comment [ds]: Redo the wordinAccounting to accountant . alsoexample: both have a separateoffice

Comment [ds]: Dose the restaurhave a name? Or is this a generobservation of Chineserestaurants?

Comment [ds]: Needs to be plu

Comment [ds]: You can make tha list to make it flow better. Putto dish? What are you putting?The garbage?

Observation Assignment Peichao SunSite Location: Chinese Restaurant

Observation One

Saturday, August 31, 2013Time: 9:00AM-10:30AM

Description of the Location: This is a Chinese restaurant of Hong Kong style. The restaurant mainlyconsists of the hall and the kitchen. Into the restaurant to see is the front desk first, and then is the hall.There are about 30 tables. Some of them are small table, can take four to six people. Some are big roundtable, can take 12 people. In the northwest of the hall is a door, behind it is the kitchen. There is a door tothe freezer in the kitchen. There is a small room inside the kitchen used for cleaning supplies. Betweenthe managers and accounting also has a separate office. At the right side of front desk is the manager'soffice, through the Windows of the room. The manager can see most of the hall. Accounting offices is inthe back of the kitchen.Saturday and Sunday is their busiest two days in a week 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. There are many different people. They may

come alone or with someone, but they all share one common thing. Just like many others restaurant, people come here to find some delicious food and drink. Also there are some rules, for example, peopleshould keep their voice down. Do not throw garbage everywhere. Put it to 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 be honest. This is the basis principle for every job. Then, people shouldhave teamwork, confidence and tidiness. Employees should be on time, and do not to be late or leaveearly. Employees are prohibited eat snacks during working hours. After I interview this restaurant, I hopeI 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 meetmany kinds of people. And in my culture, food is one of the most important things in our life. Just like anold Chinese saying: bread comes first.

Actors: Actors are people who play significant roles within a figured world; another way to think aboutactors 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 peoplebecause they are major players in setting the stage for this observation. Throughout the observation, Imay refer to other actors in the actual notes.

Scott Yao: The manager in this restaurant. He has been working here over 20 years. He stated as waiter atfirst. 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 workinghere since he came to the United States. Everybody in here respected him. He treats everything 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 three years.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 Chefs wife, but she is also a waitress. She is a very optimistic person, and shelooks like she is smiling all the time. If you have questions, she will answer it for you until she thinks youunderstand.

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Comment [ds]: Specify what thtitles are. Example: are theymanagers or owners?

Comment [ds]: Who are the checooking for?

Comment [ds]: What are theygrooming?


Artifacts: These are physical items and emotions/feelings, which are culturally or socially significant tospecific characters within the office or to the group as a whole.

Scott Yaos fishing tools: He loves fishing. He goes to Florida at least 4 times every year, because thereare best fishing places in the East coast. He likes to invite people to go fishing. Same time, he would saysome interesting story about fishing. He likes use some adage about fishing to encourage employees.

David Wus cooking utensil: He is a very serious and strict. In time to rest, he will clean up the kitchenutensils and appliances first, and then do other things. He also doesnt like others to touch his cookingutensil.

Eric Lees Ipad: He is a young cook. Different from the chef, he likes high-tech. He is always pull out hisIpad at rest time, And then surfing the Internet to see some new things. Sometimes, he also used it to learnChinese.

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

People with Titles: Scott Yao, David Wu. They are the oldest employees in this restaurant.People respected them and also have a little afraid of them at the same time.

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

The Observation:

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

9:00 AM the manager came to the restaurant open the door, and open simple lighting equipment, airconditioning. Then do the safety checks. Make sure everything is no problem, if there is unable to replacethe 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 dosome simple breakfast for everyone.

9:30AM front desk and waiters come. They will have a simple breakfast first, and then they need toarrange the dining room chair, clean the floor. Make sure everything is clean and tidy. At the same time,they also need to move out the fresh material from the warehouse. The manager responsible for arrangingthe work, and is responsible for the examination.

9:45 AM after breakfast, apprentices are responsible for the raw material for simple processing. The chefis 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, prepare the guests arrived.

2:30 PM after a period of busy, the guests have also gradually been less. Finally there are only them. Theycan finally have time to take a rest and eat lunch.

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Comment [ds]: Great detail!

Comment [ds]: SummarizingWhat? Income? Taxes?

Comment [ds]: Make clear thatobservation ends.

Comment [ds]: Incorporate useartifacts into observations.Example: Eric Lee Played withhis Ipad during the slow times.

Comment [ds]: talk


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 toevery employee.

3:45 PM people know what they need to do. Everyone start their job. Bella takes all waiters and waitressto clean the hall and put back small car. Then they are going to check every desk to make sure table waresare clean and neat.

4:00 PM David and Eric are going to make some soup for dinner. And then they began to steamed rice.Rice is one of the traditional foods of China; most people like to eat rice. After that, they began to makethe Beijing roast duck and roast chicken. Beijing roast duck will take a period of time, and in the eveningwhen there are a lot of people, they are understaffed, so they need to be prepared in advance. The restduck 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 at this time. He needs to put the tip from the bill. At the same time, he also needs to go to the warehouse to see the rest of thematerial. If the material is not enough for tomorrow, he needs to tell to the manager, let the manager andthe buyer to contact, procurement.

5:00 PM they have guests for dinner.

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

11:00 PM the floor and kitchen are cleaned. Tips are ready. Everyone takes their dinner and ready to gohome. 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 take to them and invite them to join me in some activities together. I think weneed 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 seethe face when they are really enjoying the food.

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I: Looks like you find your pleasure. I guess this is the reason you can work here over 20 years. But theremust 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 buymaterial, we have to check very carefully. Because if material has a problem, we can't do anything. Inaddition, we also need to be ready a variety of health check, documents review at all times. Employeesmay also be an issue. Older workers leave or the new employees are not adapted; we all need to helpthem.

I: OK, and for the future. What do you think the biggest improvement space the restaurant?Scott: HmmI think the next step we need to do is to expand. Our weekend is too busy. We areunderstaffed, and many people have to row a long team. So in some cases, they just leave directly. Then,we need to increase the food variety, let more people can come on weekdays, rather than focusing on theweekend.

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

Annotations : I think this workshop helped me a lot. First of all, they pointed out some of the meaning ofwords and sentences are not very clear. I should be carefully to read it again after I finished, so I canreduce some of the basic error as more as possible. I know there are still some sentences in my article isnot very smooth. Although they will be able to read, but I hope they can tell how to use some of the closerto the American way to express.

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assignment one peer workshop draft with annotations

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