assignment one revision three (based on my feedback)

8/14/2019 Assignment One Revision Three (Based on My Feedback)

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Observation Assignment Peichao Sun

Site Location: Chinese Restaurant

Observation One

Saturday, August 31, 2013

Time: 9:00AM-10:30AM

Description of the Location:This is a Chinese restaurant of Hong Kong style. Dim sum first began from

Hong Kong, so we call the restaurant which is Hong Kong style restaurant. Generally someone draped

white towel on the shoulder push a small cart and walk while yelling snack options. Every customer has asnack card, divided into Small, medium, large, special, super, top, beauty seven levels. The restaurant

mainly 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, can

take four to six people. Some are big round

table, can take 12 people. In the northeast 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. The managers and

accountant have their 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 in the back of the kitchen.

Saturday and Sunday is their busiest two days in a week because this restaurant only provides Dim Sum

on Saturday and Sunday. Many Chinese and American will be here on this day at noon. At this day, every

worker 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 garbage everywhere. Put thegarbage 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 be honest. 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 working hours.

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 birthday and some people just attracted by

food smell. I think restaurant is a vivid world because we can meet many

kinds of people. And in my 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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All kinds of Dim-Sum


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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 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 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 Yaos 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 Wus 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 doesnt like others to touch his cooking

utensil.

Eric Lees 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 of communicating

within thefigured worldof the office.

Beloved of the People: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 of them at the

same time.

Trendsetter: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 1: 9:00 AM- 10:30 AM

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, 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.

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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 the same 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 to make 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 to steamed 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 eveningwhen there are a lot of people, they are understaffed, so they need 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 the warehouse 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

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.

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The car of dim sum


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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. We can't do anything if the material has some problems. In

addition, 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 help

them.

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 are

understaffed, 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 the

weekend.

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

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Main lobby

assignment one revision three (based on my feedback)

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