the american restaurant

“The slave-owning Washington would have been mightily perplexed to learn that he would be succeeded one day by a half-Kenyan man. And he would have been mystified to hear the words of his farewell address being sung by a black man (or anybody else). But as the finale to the evening’s program, Miranda and Chris Jackson step forward to sing “One Last Time,” a song from Act 2 about Washington’s decision to leave the presidency.

Jackson hails from Cairo, Illinois, on the banks of the Mississippi. (“The river of Huck,” Obama called it in one of his books, “the river of Jim.”) Seeing him play President Washington in front of the iconic portrait of President Washington, a few feet from the actual President Obama — who, in his inaugural address, called himself “a man whose father less than 60 years ago might not have been served in a local restaurant” — makes American history feel very short, very immediate. Particularly when Jackson swings his right arm to the side, precisely as Washington does in the portrait. From a certain angle, for just a moment, the two Washingtons line up exactly, a perfect double exposure.” [x]

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A FEAST FROM EVERY PORT “Maiden Lane a New York restaurant specializing in smoked, cured, and canned seafood takes its inspiration from a beloved European culinary tradition - and the results are as transporting as they are delicious.”

  • SPAIN: Oloroso sherry from Gutierrez Colosia, baby mackerel in olive oil, razor clams in brine, mussels in escabèche, squid in their own ink, sardines in olive oil, cockles in brine, octopus in olive oil, and scallops in a mix of paprika, oilve oil, and vinegar.
  • UNITED STATES: Beer from Maine Beer Company, smoked trout, smoked arctice char, Long Island mussels smoked in-house, salmon roe with crème fraiche, smoked kielbasa, and locally made pickles.
  •  FRANCE: Sardines in oil, Domaine Marcillet Pinot Noir from Burgundy, pain d’Avignon with house-made duck confit, salami, a wedge of Délice de Bourgogne (a triple-cream cow’s milk cheese from Burgundy), and butter from Vermont Creamery.
  • PORTUGAL: A glass of vinho, verde; olives; pickled peppers, radishes, olives, and onions; salt cod tossed with fideo noodles and topped with aioli; sardines in escabèche; and house-made cod roe, which is salt-cured and then smoked.

photography: Matt Hranek - prop styling: Amy Wilson - CNTraveler October 2014

I work at an American chain restaurant as a host/busser.

About a week ago, I had worked a double shift straight through and was supposed to be sent home first, but one of the hostesses came up to me and asked if I would close for her. I said yes like I always do, and began to roll silverware as is the closers job. There was one table left to buss around 9:30, then she could go home. She came up to me and asked if I would help her (meaning do it myself) and I said no. I felt bad about it, but I wanted to finish silverware asap so I could leave sooner. She got a pissy attitude about it and even tho she finished in five or ten minutes, she stuck around cause “there was no point in leaving now.” She just didn’t want to do the damn job and when she finished she didn’t do a damn thing and only spoke passive-aggressively to me.

She leaves finally when management tells her to, fifteen minutes after she finished the table, and then I was still there half an hour after she left.

If I’m doing a favor for you and I say no to one thing cause I’m doing something else, and then I’m STILL there longer than you are when it was supposed to be vice versa, don’t be a jerk. I’m not gonna close for her again for a while, and she needs to learn how to do the damn job she’s paid to do.

The unbearable daintiness of women who eat with men.

By Kate Handley

A substantial body of literature suggests that women change what they eat when they eat with men. Specifically, women opt for smaller amounts and lower-calorie foods associated with femininity. So, some scholars argue that women change what they eat to appear more feminine when dining with male companions.

For my senior thesis, I explored whether women change the way they eat alongside what they eat when dining with a male vs. female companion. To examine this phenomenon, I conducted 42 hours of non-participant observation in two four-star American restaurants in a large west coast city in the United States. I observed the eating behaviors of 76 Euro-American women (37 dining with a male companion and 39 dining with a female companion) aged approximately 18 to 40 to identify differences in their eating behaviors.

I found that women did change the way they ate depending on the gender of their dining companion. Overall, when dining with a male companion, women typically constructed their bites carefully, took small bites, ate slowly, used their napkins precisely and frequently, and maintained good posture and limited body movement throughout their meals. In contrast, women dining with a female companion generally constructed their bites more haphazardly, took larger bites, used their napkins more loosely and sparingly, and moved their bodies more throughout their meals.

On the size of bites, here’s an excerpt from my field notes:

Though her plate is filled, each bite she labors onto her fork barely fills the utensil. Perhaps she’s getting full because each bite seems smaller than the last… and still she’s taking tiny bites. Somehow she has made a single vegetable last for more than five bites.

I also observed many women who were about to take a large bite but stopped themselves. Another excerpt:

She spreads a cracker generously and brings it to her mouth. Then she pauses for a moment as though she’s sizing up the cracker to decide if she can manage it in one bite. After thinking for a minute, she bites off half and gently places the rest of the cracker back down on her individual plate.

Stopping to reconstruct large bites into smaller ones is a feminine eating behavior that implies a conscious monitoring of bite size. It indicates that women may deliberately change their behavior to appear more feminine.

I also observed changes in the ways women used their napkins when dining with a male vs. female companion. When their companion was a man, women used their napkins more precisely and frequently than when their companion was another woman. In some cases, the woman would fold her napkin into fourths before using it so that she could press the straight edge of the napkin to the corners of her mouth. Other times, the woman would wrap the napkin around her finger to create a point, then dab it across her mouth or use the point to press into the corners of her mouth. Women who used their napkins precisely also tended to use them quite frequently:

Using her napkin to dab the edges of her mouth – finger in it to make a tiny point, she is using her napkin constantly… using the point of the napkin to specifically dab each corner of her mouth. She is using the napkin again even though she has not taken a single bite since the last time she used it… using napkin after literally every bite as if she is constantly scared she has food on her mouth. Using and refolding her napkin every two minutes, always dabbing the corners of her mouth lightly.

In contrast, women dining with a female companion generally used their napkins more loosely and sparingly. These women did not carefully designate a specific area of the napkin to use, and instead bunched up a portion of it in one hand and rubbed the napkin across their mouths indiscriminately.

Each of the behaviors observed more frequently among women dining with a male companion versus a female one was stereotypically feminine. Many of the behaviors that emerged as significant among women dining with a female companion, on the other hand, are considered non-feminine, i.e. behaviors that women are instructed to avoid. Behavioral differences between the two groups of women suggest two things. First, women eat in a manner more consistent with normative femininity when in the presence of a male versus a female companion. And, second, gender is something that people perform when cued to do so, not necessarily something people internalize and express all the time.

nytimes.com
McDonald’s would expand its digital self-serve ordering stations and table service to all of its 14,000 American restaurants.

McDonald’s on Thursday announced changes that could reshape the diner’s experience, saying that it would expand its digital self-serve ordering stations and table service to all of its 14,000 American restaurants.

The company said once people order at one of the stations — sleek, vertical touchscreens — they will get a digital location device and can take a seat. When their burgers and fries are ready, the technology will guide a server to the table to deliver the food with a big smile and a thank you.

How quickly the restaurants change remains to be seen. The vast majority of McDonald’s locations are owned by franchisees, and they will be responsible for paying for the changes. Equipment and installation of the eight order screens at the event on Thursday, at a location in the TriBeCa neighborhood of Manhattan, cost $56,000, said Terri Hickey, a spokeswoman for McDonald’s. The costs for a store with lower sales volume would probably be about $28,000.

mintybreezeorange  asked:

Kak, ada apa dengan fitsa hat? Baru masuk blog ini malah kelihat fista hat duluan

FITSA HATS: THE ORIGIN (abridged version)

  • once upon a time there was a man. to protect this man’s identity let’s say his name is yonglek
  • back in the nineties he’s working at a famous american pizza restaurant chain as a machine maintenance worker to pay him thru college. yonglek is a good boi.
  • fast forward to 21st century. yonglek the good boi has joined a religious militia group and earned himself a nice position.
  • yonglek is called as a witness in a court. in his cv, which he has signed, we see he worked at a restaurant named fitsa hats.
  • which indonesians know doesn’t exist
  • yet
  • thanks to media’s super intense attention to the case, the whole country now knows yonglek worked at a fitsa hats once.
  • yonglek said he didn’t write his own cv but nobody believes him. his friend said netizens are wrong bcs it’s obvious that pizza = italy so the restaurant must be italian. more friends are sad bcs yonglek got bullied by people.
  • the end.
  • yonglek is still a good boi tbh.

~this post is brought to you by derp~

The Customer (Part 1/3) | G-Dragon x You

About: G-Dragon & You.
Cameos: None.
Point of View: You, the reader.
Rated: PG.

Summary: You’re a waitress, trying to save up enough money to move to Seoul when you get a customer that changes everything.

Note: I loved writing this one. I think we all wish this would really happen, right? Lol. Read and enjoy! Please leave feedback and send in requests if you’d like. This will be a three part series, seeing as this one chapter would have been so terribly long if I had put it all together. So, I split it up(: (Disclaimer: Uhh, I don’t live in Korea, so my knowledge of how restaurants work there are little to none. So therefore, I’m making it like an American restaurant Lol sorry!) I apologize for any spelling mistakes, and also this is the introduction, remember that lol.

Keep reading

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The Windows on the World restaurant on the North Tower (Building One) of the original World Trade Center complex in Lower Manhattan.

Windows on the World
was destroyed when the North Tower collapsed during the terrorist attacks of September 11, 2001. At the time of the attack on the World Trade Center, the restaurant was hosting regular breakfast patrons and the Risk Waters Financial Technology Congress.
Everyone present in the restaurant when American Airlines Flight 11 penetrated the North Tower perished that day, as all stairwells leading to below the impact zone were blocked immediately. Victims trapped in Windows died either from smoke inhalation from the fire, jumping or falling to their deaths, or the eventual collapse of the North Tower 102 minutes later.

At the time of the attacks, there were 72 restaurant staff present in the restaurant, including acting manager Christine Anne Olender, whose desperate calls to Port Authority police represented the restaurant’s final communications. 16 Incisive Media-Risk Waters Group employees, and 76 other guests/contractors were also present.
After about 9:40 AM, no further distress calls from the restaurant were made. The last people to leave the restaurant before Flight 11 collided with the North Tower at 8:46 AM were Michael Nestor, Liz Thompson, Geoffrey Wharton, and Richard Tierney. They departed at 8:44 AM and survived the attack.

World Trade Center lessor Larry Silverstein was regularly holding breakfast meetings in Windows on the World with tenants as part of his recent acquisition of the Twin Towers from the Port Authority, and was scheduled to be in the restaurant on the morning of the attacks. However, his wife insisted he go to a dermatologist’s appointment that morning, whereby he avoided death.