The Bar

Joanna Luna

Introduction

My group is a well know bar and grill in Fresno. I say well know because I was able to find over 350 reviews of them that date back to when the first open which was about 5yrs ago and also other content on them. Nodes that were created for observation and interviews were front stage, backstage, status, role and thick description. For content analysis I created new nodes because I felt they were relevant to the content I found. The nodes were violations, service, employees, food and customer claim. Lastly, I was really interested to see how front stage back stage plays out with my group. Also, how important status and roles are among my group and symbolic interaction.

Literature Review

Symbolic Interactionism

We as an individual have a "self" and that self is not ready made but built up through social interaction. What it means to have a true self is to always have a dialogue going internally. We are always seeing ourselves as both the subject and object. When we question how we look at ourselves all responses replay of how others have said or reacted previously to how we have looked. Just like we see ourselves as a subject and object, the "I" and "me" is also how we develop the self. I and I both have reactivity on different levels. The "me" reacts to others attitude of us whereas the "I" is taking of the attributes of others. Not only is the self-developed through social interaction it is also maintained through social interaction. Through socialization, we are taught how to interpret language, symbols and how to interact with others. Socialization also helps us to have individuality and how to perceive others individuality. There is one group that is the first we encounter when that shapes us and that is family. Family is the first socialization to help the child develop self. Family sets the standard on how we see and act in social environments. Development of self also depends on their environment they are in like their race, gender and social economic class. In a social setting, communication can is only possible with symbols and language and the meaning it shares in a social setting. We act in different ways in different environments and act on the meaning objects hold in our social settings. The presentation of self comes to play because we are always playing a role. Some roles are played front stage and that is how we want the world to see how we want them to see us. The other is backstage and in the backstage that is where we get to relax and be the "real" us.

Ethnography

Ethnography is the study of people's culture by observing, shadowing or talking to a group/culture of people in a setting. The first stage of the study of the group is called the setting. Setting is your group or culture gathers to interact with one another. There are several factors you have to consider in order to gain access to the setting. You have to factor in the location of your group, how much money you will have to spend to gain access (if any) and your time in doing the studying of the group. Selecting a setting that has limited access like a group that meets once a week or is a small group you will not be able to get you the amount of interaction that you need for your study. Observation can also be studied on online communities also. It's best to find settings that are public and easy access versus a closed group that will be hard to gain access to. After finding a group to study and will be able to have access to, you submit a proposal if ethnography is done for school. After approval you can start the studying of your group. Starting where you is how you may start with a group that you may personally interest and want to know more in depth. The way your present yourself as a researcher to your setting is very crucial therefore a good first impression also applies to this area too. Some settings you will not be able to access due to your age, race or gender. You have to make sure your appearance such as how you dress or your appearance matches your group setting. You may have to go through certain people to gain access such as gatekeepers that can give your special access to your group versus just going to observe. When you have full access to your group, you may start recording your group by ways of observation, shadowing and go along. You also record these interactions via note taking or using a recorder or using memory.

Interviews

An interview is not any a way to collect data, but it is also a way to interact with the person that you are interviewing. Interviewing is a speech that is between two people or can be a combination of people. Social interaction in the way of an interview between two people is most often mutual interest. There are three aspects to an interview that is the beginning, an unfolding (the middle) and the end. You have to build a rapport with your interviewee and you may prepare for this by having a set of questions already prepared or you can have starter questions and have the rest of the interview flow by what the interviewee provides. The more the interviewer engages by active listening the more can be provided. There are different approaches the interviewer can take like if a topic is difficult to talk about directly the interviewer may talk around it. Another technique an interviewer may use to get information on a difficult topic would be using other people as an example that way the interviewee won't feel singled out. A problem may arise when attempting to interview people of lower social economic status/class. The problem is the interviewee may feel intimidated with interviewing the a person they may perceive above them. Interviewee should have a guide or a list of starting open ended questions for the interview to progress. In order to get the most out of an interview, you have to let the respondent that there are no right or wrong answers. You just simply want to hear what they have to say on what ever you are discussing and you reinforce this by showing your interest with a nod. Being a rapport is most important to build during an interview. Lastly, you thank the interviewee for their time. 

Content analysis

Content collected to analyze includes documents, images, transcripts of interviews and anything that has data on what you are studying including video. The first step to organizing and analyzing is deciding what you want to do with the information you have collected and what you want to do with that information. So the two things are the what and how of an analysis. Second you need to decide what form of technology you want to use for the organizing and analyzing. Analytic descriptions in your analysis is seeing the patterns in your data and from there you are able to make themes to represent the data. When organizing your analysis always make sure there is a backup master copy. When organizing your field notes whether hand written or voice recorded, you have to make sure they are transcribed word for word. When analyzing images you have to look for the meaning of the image if there is not words to convey what the direct meaning means. After themes and sub themes have been identified and you have organized all documents you need to start making connections to everything collected. This organization can include charts and diagrams and after connections have been made you need to use data to start making examples. Before you start developing your research paper you have to make sure all your findings are backed up with data you collected. You cannot make your research paper if data doesn't match analytic themes. 

Methods

For my observation method I collected my data over a three day period. I observed a total of three and half hours. My data was collected in person at the bar. I observed the staff of the bar that included waitresses, bartenders, kitchen staff, and management. I also, observed customers of the bar due to being full of customers on the days of my observation. The first day of observation I observed as a customer because I had ordered food while observing. The second time I observed I was able to shadow one of the waitresses. I shadowed for about 50 minutes of a shift. The shadowing observation was the most helpful because I got to see a lot of the backstage since I was able to have access to it. My last observation was solely an observer. I created the nodes using the software Nvivo. Using Nvivo helped to not only create the nodes by organize them. For my interviews I collected my data in one day. I interviewed three people for fifteen minutes each for a total of forty five minutes. The three interviewees signed the consent forms and were excited to be interviewed. My interviews took place at a private residence in Fresno, Ca. I used the peerhear app with transcription for the interviews. For my content analysis I collected my data from the internet and also from the gatekeeper of my group. There are a lot of flyer because it's an establishment. I was able to find three sources from reviews of the establishment via google, yelp and Facebook. I was also able to obtain the employee handbook and lastly was able to find local newspaper coverage. I used mediatk to transcribe documents that were longer. I also used Ncapture for some of my documents.  I created the nodes using the software Nvivo and utilized the word query to choose the nodes.

Findings and Results

The first node is backstage.

This reference is when I shadowed Lucy and we were in the kitchen/backstage.

Lucy takes me to the back where the food is prepared and there are two cooks that are preparing food and she tells me to grab a basket that is on left side of me and she points to a large bucket with chips and has me fill the basket with chip.

This reference is when I shadowed Lucy and we were in the kitchen/backstage.

. Lucy then jokes and says to hurry up and make her food. Danny is frying taco shells while Jaime is cooking meat on a flat top. Me and Lucy go off to the side of the kitchen is a storage area where we go and Lucy giggles and asks if I want some of her chips that she has stashed away and I told her no thanks.

This reference is when Lucy shared this me backstage about a customer.

Lucy then says people are always trying to get something for free and they probably aren't going to tip.

This was in reference to worker one responding to my question about boundaries with customers.

You do see the more like a day-to-day basis so they become friendlier. I don't always go around hugging everybody and there's some people that may know me and Fernando. You know I don't always talk about my kids with everyone I allow certain things in my life but my kids are there sometimes so they'll ask sometimes about my personal family life because they know maybe on social media so they know me a little more personally so you can joke a little more about personal things. And be more playful than you would with a normal customer you probably don't know.

 

This was in reference to boundaries with staff and customers from worker two.

 

what I have seen is you know the regulars is also sometimes do have a relationship or a friendship with the staff so a boundary that might seem a little you know weird to someone that's observing and doesn't know them really doesn't know that maybe they've been friends or outside of the bar as well so that could be a way that they talk the way that they express each other but you know

 

This is in regards to worker three when asked if the workload is evenly distributed.

 

I think sometime one carries more responsibilities than the others but at the same time it's like I'm helping you and you are helping me so that's good.

 

The second node is customer.

This reference is from when I first went to observe as a customer and observer.

After about fifteen minutes my food arrived and it was hot and after taking a bite of my carne asada taco, I could taste the freshness of the meat. The carne asada tacos were topped with cheese, cilantro, onions and salsa.

This reference is when I shadowed Lucy on her shift.

Her other table has left cash with their check and has since left. Lucy counts the money and says they left her a $4 tip and lucky all the money to cover the bill is there.

This reference is from when from my last observation and solely as an observer when the bar was crowded.

There is a guy standing at the bar who starts getting loud. Cito notices and says he is going to have to keep an eye out on him because they may have to ask him leave. I ask Cito if there are fights often especially with it being this crowded with people and he said there are fights sometimes but not often. Cito said they try to catch it before it turns into a fight.

Third node is front stage.

This reference is from when I shadowed Lucy and she shared what she does to try and earn good tips.

I asked Lucy if she gets good tips and she said on a good night she can earn $400-500. Lucy said with the male customers she is extra friendly and flirty.

This is into reference of how staff addresses the customers.

I can hear her over say to a customer "what can I get you, babe"

This is in reference to how Lucy addresses female customers.

With the female customers she said she is nice and personable.  As we are talking customers come in (a couple)  and are seated in her area that she is in charge of. She asks if I'm ready and we walk over to the table. Lucy says "welcome to fat boys, here are menus would you like to start with something to drink?"

This first node was in regards to me asking worker one what they see for the future of the bar.

 

I to get everybody a little bit more  I want to have more like a dialogue with my customers as oppose to just dropping off the menu and say what can I get you. I like interaction I like personal interaction now sometimes when we slammed of course there's not going to be that opportunity to kind of say Hi guys where are you guys from? Is this your first time here? I understand that and that's something we have to address too but when there's that chance to interact and make them feel welcomed best pharmacy cause we are technically a mom and pop shop type place that we have that capabilities to do that was opposed like corporate were just a lot of turn around.

I want them to know how to converse with a customer correctly I'd like to know if it's a first time here what do they like what they order  last time how was their service you know that did they like their food after that time so is everything okay you know to do they like it.

you know ask him to come back again things like that some things I've noticed that might trained up so that everyone can kind of get on the same bored because there's really great sevens and Nines in Fours like I need to have everybody at a time.

 

This node is in regards to me asking worker two if the I had observed previously supposed to happen in front of customers.

 

No, something like that it's not because you are always supposed to have that cheerful face especially toward the customer  the attitude we've already expressed to women is that you're always  you know everyone's going to have personal problems and we was going but those problems you know need to be set aside when you're working with a customer nothing to do with your problems and that attitude reflects on me and it affects me as well because if you have an attitude and you are not selling you're not making me money.

 

Fourth node is role.

This reference was from when I observed as customer.

The waitress took my order and said she would be back with my soda and chips and salsa that were complementary. The waitress that is helping me is a young female in her early twenties, she has jet black long hair that is almost to her waist and it is straight. She has a full face of makeup on that included eyeliner, blush and red lipstick. She is slender and wearing a black tank top with the bar logo on it with tight jean pants.

This reference was from I observed the bar staff.

They are in uniform with the female wearing a black tight tank top with the bar logo on it and short jean shorts. The male bartender is wearing a black short sleeve polo with the bar logo and black jean pants.

This is reference to observing the waitresses.

One of the other waitresses stood out because she had platinum blonde hair, slim and was about almost six feet tall. The other two waitresses were short in stature with short brown hair and wearing minimal makeup.

This was from worker one when asked about worker conduct.

 

I feel like a lot of times it becomes not just my problem but its more leadership that is not on the same page because they will only do what you allow them to do. so if there is a good leader at the top that's able to make decisions and able to put forth consequences so that the employees can act or behave or not behave then it will go better but leaders at the top that have different ways of thinking which is one of the problems and some employees got favored.

 

This was worker one explaining how customer status.

 

Some of my customers have been customers over 6 years so it's you get a friendship with them and then they're able to go a little bit further and that's why I allow them to go.

 

This worker two explaining the status of staff.

 

we have our kitchen staff that you know keeps of themselves they're usually in the back of the house and only have interaction with servers but their manager works during the day and he's the one that does the scheduling for them to ordering and does you know overall the kitchen management. The wait staff they're pretty much they're their own group as well they work they're basically they work together with the kitchen and the bartenders but for the most part they have their own set of responsibilities their own set of duties that they have to do and their work requirements are a little bit different than everyone else's. And then the bar staff they basically the engine that runs everything. If the bar staff is good and food comes out on time customers are happy the food usually doesn't catch that much slack Its more the drinks that people are after so when they're on their game everything seems to run a little bit smoother.

 

Fifth node is status.

This is in reference of observing the staff at the bar area.

There were two bartenders behind the bar one male and one female and both were busy making drinks.

This is in reference to meeting the kitchen staff when I shadowed Lucy.

Lucy introduces me to the two cooks Jaime and Danny and tells them in Spanish that I'm from Fresno state and following her to see what I'm doing.

This is into reference of when I first encountered staff from the bar.

Greeted by a waitress (name tag said Valerie) and was told to have a seat any booth that is open/not occupied.

This was from worker one when asked about worker conduct.

 

I feel like a lot of times it becomes not just my problem but its more leadership that is not on the same page because they will only do what you allow them to do. so if there is a good leader at the top that's able to make decisions and able to put forth consequences so that the employees can act or behave or not behave then it will go better but leaders at the top that have different ways of thinking which is one of the problems and some employees got favored.

 

This was worker one explaining how customer status.

 

Some of my customers have been customers over 6 years so it's you get a friendship with them and then they're able to go a little bit further and that's why I allow them to go.

 

This worker two explaining the status of staff.

 

we have our kitchen staff that you know keeps of themselves they're usually in the back of the house and only have interaction with servers but their manager works during the day and he's the one that does the scheduling for them to ordering and does you know overall the kitchen management. The wait staff they're pretty much they're their own group as well they work they're basically they work together with the kitchen and the bartenders but for the most part they have their own set of responsibilities their own set of duties that they have to do and their work requirements are a little bit different than everyone else's. And then the bar staff they basically the engine that runs everything. If the bar staff is good and food comes out on time customers are happy the food usually doesn't catch that much slack It's more the drinks that people are after so when they're on their game everything seems to run a little bit smoother.

 

Sixth node is thick description.

This is in reference to when I observed staff at the bar as a customer.

The waitresses are hustling and bustling in between tables. Some of the waitresses are engaging in conversation with the people at their tables. It seems the blonde haired waitress may know the people they are helping based on them laughing and engaging in conversation and giving a hug to one of the patrons or she could just be friendly. A busboy came by and picked up my empty plate and asked if I wanted a refill on my soda. The same busboy was also helping the waitresses bring out food orders and drink orders due to them being so busy.

This is reference of when I observed the appearance of staff. They female staff have a similar look going for them and it is present them in a favorable light.

In regards to appearance all of the staff were attractive. All the waitresses were young (in their early twenties), in shape and attractive with their hair and makeup done. The bartenders (one male, one female) were also attractive. The female staff wore a uniform that consist of a tank top and tight either jeans or shorts that accentuated their curves. The male bartender and busboy wore a black polo that had the bar patch on it and black jeans. I left the bar at 8:30pm.

This is reference of when I observed the bar as a whole on a very busy night. There was a lot of people on this particular night. This thick description is how I seen what was going on around in my close proximity.

Cito comes back and says they are very busy on Sundays because of the Mexican band. I notice the population of the crowd are Mexican and a mix of young (20's and older 50's). Some of the crowd are wearing sports gear (jerseys and team hats) as well as cowboy hats and cowboy boots. I feel very overwhelmed due to the activity of the music and people in the bar. There are a lot of people there are coming up to Cito and shaking his hand and asking "what's going on". Cito makes small talk and the people linger for a bit and walk away. I ask cito if women flirt with him a lot to see if they can get free drinks and he says yes, but they have no luck with him.

This is in regards to worker being asked about what sets apart the bar from other bars.

 

I think it took awhile to get there but I think that it was very unique the way it happened It took alot of different thing to become what fat boys is and was. The location being one theres not alot of places in northwest, north fresno that allowed for this type of diverse demographic to be there. There are other places that are similar they are little further south. We also have a little more of a mix because we are a sports bar dynamic that allows one group to come one day another group maybe football fans obviously will come in. Then we have the world cup it's mainly latin latino alot of places don't show world cup or Champions League or Mexican League theres not alot of places in Fresno that you can go sit comfortably, get some good food so i think all of that combined plus having The Nightlife with the DJ made it become what it is so I think it was just a very unique circumstance and I dont know if it could be replicated very much because of that reason it was very unique in that respect.

 

This is in regards to worker being asked about the cohesiveness among the group.

 

I think most of everybody is cohesive I think that more separated on their own because of the personality type not so much of not so much of their like for example servers and bartenders also interact with each other cause. There's days that everyone is frustrated at the end of the day everybody makes up and I have witness that I don't think and it's been awhile since I've had people you know get into a little riff or whatever, but the next day they are fine. it's just a owner said sometimes it's out of frustration something happened blahblah but I do have personality types that don't want to be involved in like the stuff that goes on after work so sometimes they segregate themselves which I understand cause sometimes being in this group of energy and high endurance and high everything so sometimes why is that there is other girls and guys kind of stick to their own or they want to just you know so they don't have the same friendships and the same team complete Teamwork because they're not friends out of work is that a lot of places if you're not friends with the main people you get out at another way which is unfortunate but I don't think I have really have staff right now that I can say. play maybe one person that kind of doesn't really involve but she calls herself so she's a really good team player work so they not to not not liked.

 

This is in regards to worker two being asked about the staff and their interaction amongst each other.

probably happened more when like when we have those boring days and we have those slow day  cause when everyone is busy mainly focused on the work but whatever happens between the servers you know how they play or how they communicate and how they like each other as long as they don't you know come to me with a complaint I usually let them talking about the amongst themselves but I have to act  but if they come to me with a complaint I have to act upon it and let the other person know that you know those things tolerated maybe a that boundaries gone a little too far. To keep the playfulness and things like that or keep the fun maybe a little less a particular person but any expression like that is mention to me I will act upon it but as far as them being playful with each other just as long as it doesn't involved you know some sort of like maybe like sexual acts in front of people things you know inappropriate things are said out loud usually the playfulness I'll let it go.

The first node is Violations and this frame was about the business and how they had numerous violations and were repremended through California Department of Alcoholic Beverage Control. This establishment does have an employee handbook that does state many rule, policies and procedures that they are suppose to be upholding, but with charges that were brought up against them and the suspension they faced, they were not following ruling text.

 

Violations node

This was from the Fresno bee news article -

The business, which hosted World Cup viewing parties in June, had "numerous violations relating to disorderly activity" at the restaurant, at the southwest corner of Bullard and Marks avenues.

The California Department of Alcoholic Beverage Control said violated terms of its liquor license several times on multiple dates.  sold alcohol to customers after 2 a.m., sold alcohol to an obviously intoxicated person and had several entertainment violations related to noise and loitering, according to a statement from ABC.

From the employee handbook:

also reserves the right to inspect personal property on the premises as warranted, including vehicles, clothing, packages, lunch boxes, purses and other containers for illegal drugs, alcohol, weapons, stolen property or evidence of a violation of company rules. Searches of personal property will only be conducted when there is reasonable cause to believe that an employee has illegal drugs, alcohol, weapons, stolen property or evidence of a violation of company rules in his/her possession.

 

Generally,  will not require or request you to disclose a user name or account password to access a personal social media account. Nor will we ask you to access your personal social media accounts in our presence or to divulge any personal social media.  may ask you to divulge personal social media if we reasonably believe it is relevant to an investigation of employee misconduct or employee violation of applicable laws and regulations. Even in this situation, we will use the information for the investigation or proceeding only.

 

Second node is service and with this node I wanted to see how their business reviews reflected on what they try to provide to their customers which is good customer service. The reviews were a mix, the customer either really loved the establishment or they really hated it. There wasnt really an inbetween. A big emphasis is establishment wanted to provide to their customers was feeling like you were apart of their family and provide a place where "friends become compas". That is reflected in their reviews.

 

Service node:

Business reviews:

Jaime and staff makes you feel welcome and part of the F Fam. They offer excellent service and great atmosphere to hang out with friends and make new friends.

Late-night menu · Local hangout · Excellent service · Perfect for parties · Live sports · Good for groups ·

 

it's a good place to go and dance but the service is horrible. They take forever to get your drink out to you and they don't know how to make good strong drinks. Everyone knows an AMF is suppose to be really strong and you're suppose to taste the alcohol. Their AMF tastes like soda and they give tou attitude about wanting it stronger. They have horrible service.

 

Waited 20 minutes for a menu that I had asked for twice that never came. I had to get up.and go

ask for one. Ordered a sampler platter and it arrived without plates for us to share, again asked the waitress 2 for plates that never came, had to get up to ask another waitress for plates and when we finally got the plates our food was cold. The Michelada I ordered was warm and not even taste good, when the bill came they over charged us by $25. Differently never coming back again the service is really bad, try getting attention for the waitress but when you leave the payment on the table it takes them less than a minute to come pick it up. Hope they can fix this problem but as for me never coming again.

The third node is Employees and I wanted to see how their customers seen how employees acted when it comes to providing the best service possible.

 

The third node is is employees and with this node I wanted to see if employees held up their standard as highlighted in their employee handbook. The reviews provided shows that some of the standards that the employees are suppose to uphold are not reflected according to some customers.

This is from the employee handbook.

Employees node

requires all employees to conduct themselves in a professional manner at all times. Below is a partial list of activities for which an employee may be disciplined.

Insubordination, refusal to obey orders or to perform job assignments, or rude behavior.

Sleeping or leaving the job during work hours.

Theft, unauthorized removal or willful damage to any property belonging to another employee, a customer, a vendor or to .

Cash theft which includes, but is not limited to:

Taking money from the cash register;

Failing to enter a sale or a part of a sale;

Purposely giving too much change.

Food theft which includes, but is not limited to:

Giving away food, to customers or employees, without receipt of the appropriate payment;

Intentionally over-portioning products;

Taking food home without payment after closing or finishing your shift;

Storing food for later pick-up without payment;

Eating during your shifts while not on an approved break;

Giving out unauthorized promotional material or discounts.

Possession of firearms or other dangerous weapons on premises without proper authorization.

 

requires all employees to conduct themselves in a professional manner at all times. Below is a partial list of activities for which an employee may be disciplined.

Insubordination, refusal to obey orders or to perform job assignments, or rude behavior.

Sleeping or leaving the job during work hours.

Theft, unauthorized removal or willful damage to any property belonging to another employee, a customer, a vendor or to .

Cash theft which includes, but is not limited to:

Taking money from the cash register;

Failing to enter a sale or a part of a sale;

Purposely giving too much change.

Food theft which includes, but is not limited to:

Giving away food, to customers or employees, without receipt of the appropriate payment;

Intentionally over-portioning products;

Taking food home without payment after closing or finishing your shift;

Storing food for later pick-up without payment;

Eating during your shifts while not on an approved break;

Giving out unauthorized promotional material or discounts.

Possession of firearms or other dangerous weapons on premises without proper authorization.

 

Restaurant reviews:

We were the only ones there for lunch besides a couple at the bar. Waitress took our order and went sat at the bar. It would be nice if we were asked if we needed anything else. I guess her friends were more important than the customers. Not a place I would visit again. To much swearing my employees especially the one behind the bar

 

Customer service sucks rude and the girls are to hoeish ..ran by garage management owners fuck there employees that's not right I wonder why they are dieing down with customers

Fourth node is food. I wanted to see how they function when it came to the resturant part and not some much emphasis the sports bar part. Based on the reviews they have provided great service in regards to their food they serve.

Food node:

From reviews

No better place to grab a bite or a drink with friends. The food is always on point and the drink selection is awesome! For a local spot, I can't think of any other place that even comes close to their beer or liquor selection! As for food, I highly recommend their shrimp tacos or burritos! A1 for sure!

 

food was presented beautifully and that got me excited. The first bite revealed the rice was barely warm and the beans were cold. The tortillas were stiff and the contents although tasted descent were cold.

                                                                         *                                                                            * Sad to say, friendly staffing and cold food from the kitchen is a fail in satisfaction.

They need to have plates warm before adding food and a heat lamp to maintain warm temperature when the food is up.

 

This is from one of the establishments flyers:

 

Plan your event here

taqueria & sports bar

* birthdays *Christmas parties *office parties *rehearsal dinner *bridal showers * going away dinner *welcome back *baby shower

Or get your favorite fat boys food to go for your office party or events at your home! Ask about our party platters and catering menu.

We also do private parties' message us for details.

 

 

The fifth node is customer claim. I wanted to see how many complaints from customers in regards to the establishment as a whole. And based on the number of reviews and those reviews are complaints it seems to be plenty for it to seem to be a problem with overcharging.

 

Customer Claim node:

From business reviews

Don't trust this business. I went there once and they charged a few items to my card I didn't receive that were food items so there was no mistake on my part. I gave them a second chance and was paying cash but they tried hard to not cash me out each time eventually asking for a card, knowing what I owed them exactly I gave them a card and I kept a perfect list of items I owed them for on my phone to avoid getting overcharged.

                                                                                                                                                                                                                                                                                                                                                Unfortunately they did it again and it was downright theft. They charged me for items I paid cash for as well as items my friends paid cash for right in front of me.

                                                                                                                                                                                                                                                                                                                                                                    The moral of the story is if you go here you will be ripped off. It's a shame to see such dishonesty and have people insult your intelligence by thinking you won't notice. On top of all this the charges for my girls beverages were $9.00 for a shelf drink and $10.00 for a shelf drink so the prices were very high to begin with and with such high prices why do they steal on top of that.

 

 

                                  * I would give this zero stars if possible.  My sister in law had a birthday party there last night. She twisted her ankle on the uneven dance floor. My other sister in law fell and broke her wrist, and is having surgery as I type this. The worst is yet to come. The management and servers are hustling crooks.  Was told there was a cork fee of $4.50 over the phone. However, once there the hustler server told us it was $24 after opening the 1st bottle. Hustler server was also charging higher prices for drinks ordered through her than what the charges were at the bar, and conveniently forgetting to bring the change when paying cash.

 

 

For my first time at this place it was incredibly disappointing. It's a nice bar but the customer service is trash. I've never waiting so long for a beer in my life. I got over charged for things I didn't order and the waitress charges gratuity so it's no wonder they don't care about customer service. Food and drinks were pretty good but I had to ask about 5 times for a box I never received. So I just paid and left my food there. And it was at least a 40 min wait until I she came back to the table. Over all it was a terrible experience and  I will not be returning.

 

 

Conclusion

In conclusion, the nodes that came out of my findings were front stage, back stage, role, status and thick description. It seen a lot of backstage behavior displayed in the front stage and also backstage that presented as backstage behavior during my observation. All roles were performed based on their status like the bartender fulfilled their role of tending the bar by taking and making drink orders.  The symbolic interaction between management and staff seemed very intertwined because I seen how management at times didn't act like management but more laid back with the staff. Also, the customers seemed to almost cross the line when it came to staff but everyone didn't seem too worried about it. During my interviews, all the nodes were discussed, but could have been more at length. After the interviews, the customers as their role seemed to be not as it seemed to me according to my group. Lastly, for my content analysis, I made new nodes the nodes that came out of my findings were violations, service, employees and customer claims. During my research of trying to find content on my group, most of it was found in customer reviews and was able to contrast that with the employee handbook. When it came to my group, either you love the establishment or you don't. People had a lot of complaints, but they also had a lot of compliments. Symbolic interaction was constantly going on between workers, workers and customers and also workers and management. The group were always friendly and helpful to me throughout my research.

 

 

Reference

Dillon, Michele. Introduction to Sociological Theory Theorists, Concepts, and Their Applicability to the Twenty-First Century. Wiley Blackwell, 2013.

Warren, Professor Emeritus Car. Discovering Qualitative Methods. OXFORD University Press INC, 2014.