Interactions among Workers in a Fast Food Outlet - Assignment Example

al affiliation Interactions among workers and between workers and their patrons in a fast food outlet Introduction Fast food outlets are stands, kiosks or restaurants that offer food that is prepared and served very quickly to the customers. The outlets serve the foods in a packaged form for take away or customers can sit and enjoy the food from the premises. The fast food outlet consists of many workers who prepares and serves the food to the customers. This workers work in an interactive and coordinated way so as to deliver quality services to the customers. Interactions In the fast food outlet, the workers interacted in a socially acceptable ways. They showed etiquette while interacting with each other. This made each individual to be different and stand apart from the rest of the employees. This earned the workers respect from the customers of the premises, as they were considered serious and sensible. The workers were also working in unison for the purpose of achieving effective results. The serving staff communicated to the cooking staff whenever the food was out of stock. The cooking staff responded by making more food so as not to keep the customers waiting for long. This effective interactions through communications ensured that customers received their food in time without delay. Respect was also more evident between the workers. Although the workers were made up of various races, they interacted as colleagues. Whenever a worker made a mistake, he was corrected by the fellow workers without being shouted at. This promoted a sense of belonging between the workers in the food outlet. The workers were also ready to help each other whenever an issue arises. The kitchen staffs were easily requesting the service staff to take food from the kitchen whenever the kitchen staffs were occupied with excess work. This created a friendly working environment between the workers, as they were able to get to each other’s rescue in case of excess work. The culture of multitasking was thus promoted in the food outlet by these interactions. The workers were polite to each other. There was no culture of shouting towards each other while communicating or whenever another worker made a mistake. All the workers spoke to each other in a polite way. This fostered good understanding between the workers as they worked as a team. Team working thus ensured that the work in the food outlet was carried out faster and in a coordinated way. This minimized delays in serving the customers. The workers interacted as colleagues but not as friends. They interacted in a professional way as required by the patrons. The workers were not making fun of each other but instead conversed in a professional way while addressing issues that were arising in the course of their duty. Interacting as colleagues helped to avoid other workers taking advantage of another workers generous attitude instead it functioned to create a good working relationship between the workers. Whenever conflict arises between workers in the workplace, it is not advisable to take sides. It is always prudent to analyze conflict and come up with measures of solving the conflict. This was evident in the food outlet when two workers quarreled over delays in serving a customer. The manager did not take side while solving the issue but analyzed the situation and offered corrective measures for the two workers. This helps to build employees trust on the patron in solving conflicts in the food outlet whenever one arises. Therefore, patrons need to have good skills in conflict resolution so as to minimize animosity between conflicting workers. The workers were cordial to each other. Each employee was smiling and greeting other employees whenever there was a change of shifts. This created a friendly working environment for the workers. They were communicating freely to each other without any hardship due to their jovial mood. This promoted good coordination of services as workers communicated with each other without fear. Social interaction was also evident between the patrons and the workers. This enhanced collaboration, richer sensory experience by way of emotions, better planning where every worker feels included and better understanding of common purpose and values. Social interaction promoted the utilization of wider range of workers intelligent that helped to prosper the business. Communication interaction between the workers and the patron was crucial in directing service delivery to the customers. The communication was two way, downward and upward. The patron gave the workers tips on how to better service delivery to the customers. Whenever the workers were in dilemma, they did not hesitate to ask for directions from the patrons. Te downward and upward communication interaction between the patron and the workers thus provided a means of improving service delivery to the customers. On job training is needed by all employees in an organization for the purpose of boosting their work knowledge and skills. Although the workers looked qualified, on job training between the workers and the patron was ongoing. It involved the patron teaching the workers on how to minimize the long queues of the customers and on how to communicate to the customers whenever food was out of stock. The workers and the patron interacted in a professional way. They were not too friendly towards each other. They knew that a work environment is not where friendship is created between the boss and the subordinates. Too much friendship could have impacted negatively on service delivery as the workers could have taken the critical advantage of friendship and not work instead. The interaction on a professional level ensured that each employee did his or her work regardless of the relationship between the worker and patron. Conclusion The interaction between workers was more evident in the fast food outlet. The interactions were mainly geared to promote good working relationship between the workers and their bosses. Communication interaction between workers and between the workers and their patron was vital in ensuring coordination of services in the business premises. Interacting in a professional way in the work environment ensured that workers did not take the critical advantage of friendship zone to impair service delivery to the customers. Discipline among the workers was enhanced by the polite nature of interaction. Employees were treating each other cordially and with respect, this minimized the wrangles that could have emerged due to lack of understanding between the employees and the patrons.  Patrons need to manage the interactions of workers in a work environment. This will ensure that the interactions are only related to work. Other interactions that are not meant to promote the wellbeing of the business premises will thus be prevented and minimise wastage of time during service delivery. This will ensure that time as a resource is thus used efficiently by the employees. Work cited Etzioni, A. The Spirit of Community: Rights, Responsibilities, and the Communitarian Agenda . New York: Crown, 2013. Internet resource. Read More