In a world where communication, entertainment, and business is conducted primarily through technological devices and methods, it leads to the conclusion that education should jump on the bandwagon in order to be current, relevant, and engaging. The new generation is being raised by tablets, e-readers, phones, and television programs rather than blocks, dolls, and bikes; as a result, attempting to teach academic skills to them in the archaic method of textbooks and lectures is likely to be less than successful.
Incorporating technology into the classroom is vital for the progression of not only society, but education itself. The possibility of increased communication--between students, teachers, peers, and professionals around the nation and the world--opens up a possibility of new doors and experiences, as does the new wealth of knowledge that new sites and technologies can offer. Additionally, reaching students on a variety of levels increases the chance of understanding and the viability of the knowledge.
However, because technology is still relatively new, especially in the classroom, and is not universally accessible, a balance between the old and the new is needed. Not every student will have a computer or have internet at his or her home, and even those that do may experience troubles with technology, such as when a site is under maintenance or a link won't properly load. In the physical classroom at well there is the danger of relying too strongly on technology, as a power outage, disconnection, or improper set-up can result in the loss of an entire class period if there is no alternative lesson prepared. Also to keep in mind is the danger of what can be accessed and the potential for technological abuse, such as mature material, plagiarism, loss of physical interaction and social skills, and harassment, that becomes more attainable through the wide reach and detachable nature of technology.
With everything in mind, I do believe that technology should be incorporated into the educational world, both to teach the mechanical skills that will be needed in the professional world and to broaden the content and media that education delivers. I also believe that education should not become reliant on computers and the internet as both still experience difficulties, flaws, and inaccessibility and putting all the eggs in one basket has historically never been a sound idea. As an educator, I will aspire to open new doors through technology and to increase engagement and communication, and to teach social skills, creativity, content, and resourcefulness without it.
Monday, May 5, 2014
Saturday, February 8, 2014
Things Your Waitress Wish You Knew
I've worked in the food industry for somewhere around three years, both fast food and restaurants. It always amazed me how some people just didn't get it! Any of it! I understand that not everyone has worked in the industry and therefore don't understand the workings behind the curtain or clue into situations, so I decided to put together this little guide to fill them in on the things they're missing:
1. Be Quick
I understand that you might not know what you want to order when I come by your table, but don't sit there umm-ing and uhh-ing before figuring out that it might be a good idea to say "I need another minute". If I check in on you three times to see if you're ready to order, it's not because I'm in a rush and absolutely need to put your order into the computer or risk have my manager breath flames down my neck; it's because I want to be available as soon as you're ready so that you receive the best service possible. But there are some days when I'll be in a hurry, or I'm just not a patient person, so having to stand still for thirty seconds to end up with nothing is a sure-fire way to get me aggravated.
2. Don't Try To Be Funny
If you're told to "take a seat wherever you like" and you respond with "can I sit on the floor?" or "is your lap available?" or in any other method that makes you think that you're being clever, you're wrong. It's not funny, it's not original, and it's painful to force the smile and the "good one, sir. I've never heard that one before" because, let's face it, I've heard it ten times. Today. I'm attempting to do my job and do so as a professional, and it's incredibly tiring, irritating, and a bit belittling to have to listen to your cliche attempts at being funny. So cut to the chase and leave the jokes at home.
3. A Good Tip is 20%
Maybe you're like me where you were raised with the idea that a 10-15% tip was good, and anything above that was reserved for extraordinary service. Things have changed to where your servers are now hoping for a 20% and anything less than that makes you look like an ass. Granted, if you did receive sub-adequate service, you should tip below the expected line!If your server is prompt, polite, checks in regularly, and is always prepared, they deserve 20%. Period.
4. Recognize Where the Fault Lies
If your food comes out late, cold, or under/over cooked, that's not your server's fault, so yelling at her and blaming her (and withholding a tip) is just wrong. If the restaurant is too cold or too hot or the only open seats were at tables and you wanted a booth or the baby at the other table is crying or the bathroom is out of toilette paper are also not faults of your server. If you're not greeted, served, or attended quickly, or receive the wrong food or drink (assuming that your server was the one to bring it to your table), then it's your server's fault and you have more of a right to get angry with her. If it is not your server's fault or responsibility for the problem you're facing, don't take it out on them!!! Feel free to bring things to their attention, but do so politely and assure them that you know where the fault lies.
5. If You Can't Tip, Don't Eat Out
It's amazing how few people understand this logic. If you are going out to eat at a sit-in restaurant where someone takes your order and brings it to you at a table (meaning a waiter that you're expected to tip), you need to factor in a tip into your meal budget for the night. If you leave a $2 tip on a $30 meal, you're going to be viewed as cheap and it's advisable that you avoid that restaurant for a good month or two so that the waitstaff forgets you, because oh boy can we hold a grudge.
In connection to this, leaving a zero tip generally leads to the server thinking that you either forgot or are just a cheap and rude pig. If you received horrible service and want to clue your server in, leave a penny or a nickle: is there's a show of effort of leaving something on the table, but that something is so impressively small, they'll get the message.
6. Turnover is a Server's Best Friend
There are three key points to making money as a server: provide excellent service, up-sell, and turn tables quickly. If you can serve twelve tables during your shift, you have a better chance at making more money than if you only seat ten. As a result, a server's worst enemy is a camper: someone that occupies a table for hours before leaving. The worst part is that campers typically only tip off of their bill, just like the people that have only been in the restaurant long enough to order, eat, and pay. Let's say that the camper's bill is $30 for the three hours that he's been there. Assuming he tips 20%, that's a $6. A $6 for three hours of service. A single $6 tip when four or five tables could have been served during the course of those three hours, leading to somewhere around $30 in tips. Do you see where the problem is? Now, of course the average person is not going to tip $30 for a $30 meal, but the tip should be something higher (considerably higher) than $6 for three hours. Consider adding 5% to the 20% for every hour that you occupy the table.
As a waitress, I'd love to see people understand some of these basic ideas, if nothing else so that I can avoid a few more headaches.
1. Be Quick
I understand that you might not know what you want to order when I come by your table, but don't sit there umm-ing and uhh-ing before figuring out that it might be a good idea to say "I need another minute". If I check in on you three times to see if you're ready to order, it's not because I'm in a rush and absolutely need to put your order into the computer or risk have my manager breath flames down my neck; it's because I want to be available as soon as you're ready so that you receive the best service possible. But there are some days when I'll be in a hurry, or I'm just not a patient person, so having to stand still for thirty seconds to end up with nothing is a sure-fire way to get me aggravated.
2. Don't Try To Be Funny
If you're told to "take a seat wherever you like" and you respond with "can I sit on the floor?" or "is your lap available?" or in any other method that makes you think that you're being clever, you're wrong. It's not funny, it's not original, and it's painful to force the smile and the "good one, sir. I've never heard that one before" because, let's face it, I've heard it ten times. Today. I'm attempting to do my job and do so as a professional, and it's incredibly tiring, irritating, and a bit belittling to have to listen to your cliche attempts at being funny. So cut to the chase and leave the jokes at home.
3. A Good Tip is 20%
Maybe you're like me where you were raised with the idea that a 10-15% tip was good, and anything above that was reserved for extraordinary service. Things have changed to where your servers are now hoping for a 20% and anything less than that makes you look like an ass. Granted, if you did receive sub-adequate service, you should tip below the expected line!If your server is prompt, polite, checks in regularly, and is always prepared, they deserve 20%. Period.
4. Recognize Where the Fault Lies
If your food comes out late, cold, or under/over cooked, that's not your server's fault, so yelling at her and blaming her (and withholding a tip) is just wrong. If the restaurant is too cold or too hot or the only open seats were at tables and you wanted a booth or the baby at the other table is crying or the bathroom is out of toilette paper are also not faults of your server. If you're not greeted, served, or attended quickly, or receive the wrong food or drink (assuming that your server was the one to bring it to your table), then it's your server's fault and you have more of a right to get angry with her. If it is not your server's fault or responsibility for the problem you're facing, don't take it out on them!!! Feel free to bring things to their attention, but do so politely and assure them that you know where the fault lies.
5. If You Can't Tip, Don't Eat Out
It's amazing how few people understand this logic. If you are going out to eat at a sit-in restaurant where someone takes your order and brings it to you at a table (meaning a waiter that you're expected to tip), you need to factor in a tip into your meal budget for the night. If you leave a $2 tip on a $30 meal, you're going to be viewed as cheap and it's advisable that you avoid that restaurant for a good month or two so that the waitstaff forgets you, because oh boy can we hold a grudge.
In connection to this, leaving a zero tip generally leads to the server thinking that you either forgot or are just a cheap and rude pig. If you received horrible service and want to clue your server in, leave a penny or a nickle: is there's a show of effort of leaving something on the table, but that something is so impressively small, they'll get the message.
6. Turnover is a Server's Best Friend
There are three key points to making money as a server: provide excellent service, up-sell, and turn tables quickly. If you can serve twelve tables during your shift, you have a better chance at making more money than if you only seat ten. As a result, a server's worst enemy is a camper: someone that occupies a table for hours before leaving. The worst part is that campers typically only tip off of their bill, just like the people that have only been in the restaurant long enough to order, eat, and pay. Let's say that the camper's bill is $30 for the three hours that he's been there. Assuming he tips 20%, that's a $6. A $6 for three hours of service. A single $6 tip when four or five tables could have been served during the course of those three hours, leading to somewhere around $30 in tips. Do you see where the problem is? Now, of course the average person is not going to tip $30 for a $30 meal, but the tip should be something higher (considerably higher) than $6 for three hours. Consider adding 5% to the 20% for every hour that you occupy the table.
As a waitress, I'd love to see people understand some of these basic ideas, if nothing else so that I can avoid a few more headaches.
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