Read and annotate “Learning to Serve: The Language and Literacy of Food Service Workers,”
- Tony Mirabelli has a Ph.D. in education in language, literacy and culture. Concept of Multiliteracies. People don’t only read texts, they read people and situations. His work is directly tied with Swales and Gee.
- There are now many websites such as Bitterwaitress.com that people use to talk about professions. In this one specifically, they refer to hate mail, usually attacking and stereotyping waiters/waitresses, calling them ignorant and stupid.
- Many rebuttals are posted online to combat some of the hate mail, giving the perspective of former/current waitresses. However horrible assumptions about waiters/waitresses have been around for a while now. A contributor to these actions and habits can be derived from the labeling of specific jobs. and skill sets.
- Peter Drucker suggests several things, and attaches words to workers such as lacking the ability to be knowledge workers. Certain attachments with words to profession, also tie stereo types to the workers in those professions. By calling a profession a low skilled stopping gap, you are also calling the people in the profession, incapable of problem solving, and lacking the ability to think about complex situations, which just isn’t the case.
- Literacy and Contemporary Theory ; education, sociology, anthropology, and linguists view language, literacy, and learning as embedded in social practice rather than entirely in the minds of individuals.
- Methodology ; patterns of thought, and behaviors in a setting. Identifying key events, conversational analysis of verbal interactions, and sociocultural analysis of key work events.
- Lou’s Restaurant ; Privately Owned. Fashioned to match popular styles in the region. Guests can enjoy their meal watching the drama of cooking. American-Italian based food. Three Waiters; John, Harvey, and Himself. They worked at the restaurant while attending school to financially be more stable and to support themselves. Harvey however moved from home when he was just 14 years of age, and looking for a way to make money for himself.
- The Menu ; Harvey was reluctant for the survey because eh was new at Lou’s and didn’t quite know the menu yet. Has a genre of itself. Waiters ability to know a menu can dramatically change the experience the guests experience, and ow the waiter feels, and gets their job done. Meanings of words shift while working at different places, so when a waiter knows how the food is made in the restaurant that they work in, they have a better understanding of such words, and can properly answer questions that guests may have.
- While Harvey was an experienced waiter, he still had much to learn at a new restaurant. There are certain occasions that can happen, where a waiter must take the initiative and make sure an order comes out rights, and properly given to the guests in a timely manner.
- Waiters not only have to know the menu, but they have to know how to read a guest and react to them based on how they are responding and acting. This comes into play when special request are made. Waiters are not necessarily not in control of conversations when guests are asking various questions, but are very much in control, having their own ways of responding so that they have the control over a conversation.
- Magic Words and Obfuscating descriptions; Waiters know that when a guest orders one thing, that they will likely ask for specific beverages, or ask questions about certain side dishes in the way that things are cooked or prepped.
- Along with que words, Waiters often have to be able to read their ‘regulars’ and will sometime change their tone to more casual than work formal, and in some cases, regulars will often just say to give them the regular rather than having to say their entire order. This is important for waiters to learn and remember to keep their regulars, as ‘regulars’.