Blog #10

Before this project I had no idea what fieldwork even was, but now after reading and actually doing some field work of my own I have learned the importance and need of field work. Field work is very beneficial because it stresses the significance of researching, observing, and reflecting. By doing some academic research and conducting interviews, I have developed a better understanding for the food dining subculture here on campus. From my interviews and surveys I was able to obtain perspectives from both an insider’s point of view and outsiders. All together from my research, observations, reflections and interviews, I hope the community develops a better understanding of what goes on within the dining halls and eventually venture out and try some of the different dining services on campus. Not only venture out and try the different food, but maybe develop an interest in working at one of the dining facilities here on campus. I also hope that all the stereotypes and misconceptions that people have will no longer exist and that they will be able to see a different side of Ball State dining that they didn’t know before.

I have already done quite a bit of academic research and to be honest it wasn’t easy. However, I have gained a lot more knowledge and insight on my subculture. From here on, I plan on spending more time making observations and conducting interviews within my subculture to develop that insight even more.

Blog #9

"Chefs, Cooks, and Food Preparation Workers." Occupational Outlook Handbook, 2008-09 Edition. 2007. United States Department of Labor. 18 Feb 2009 <http://www.bls.gov/oco/ocos161.htm.>

The Occupational Outlook Handbook is constructed so you can look up certain occupations that you are interested in and want more information for. In my case, I looked up preparation workers and it gave me more information regarding chefs, cooks and food preparation workers. Basically, it gave me an overview of what a food preparation worker does, how much they get paid, training that need in order to become a food preparation worker, and job opportunities that are available.

This source is really going to help me with finding out more in depth information of some of the employees that work in Lafollette. Knowing more of their background information will help me get to know them on a more personal level. Also, when interviewing, I will be able to ask them more questions relating to their job and what they do.

Student Employee Handbook: Residence Halls Dining Service. Muncie, IN: Ball State University, 2008.

I am an employee at Lafollette Buffet and in order to work there you have to go through a training session and in that training session you get a Student Employee Handbook. This handbook consists of the different rules regarding sanitation procedures, appearance requirements, training, absences, etc. It also talks about behaviors on the job, roles of the employees and residence hall dining services mission and values.

I never would of thought of using my employee handbook as a reference, but now that I have looked through it and actually read it I think this source will be of some importance. This handbook is what is expected out of each employee and being an employee I know that some of these rules, behaviors and values are not met. Using this source has already provided me with a new approach that I can take with my research and observations.

Blog #8

Last class, we talked about mapping out the space of our field site and learning how to read that space. I didn’t think this would help me or apply to me, but after mapping out the Lafollette buffet, I discovered things that I wouldn’t have gotten otherwise by merely observing. Lafollette dining is set up where there is a u-shaped dining area for people to eat and in the middle of that area is where the serving line is. Behind the serving line is where all the behind the scene stuff works. There is the salad room, dish-room, bakery room, cook room and the super visor’s offices surrounding the rooms.
My point is that by mapping out the layout of the buffet helped me to develop a sense for the place and what goes on among the workers. Each room is divided by walls, so it separates one room from the other. What I realized is that depending on where you are working you are constantly competing with the other rooms. Everyone within their area is friends with one another, but when outside of their room it is a whole different story. As I began to talk with some of the workers I questioned them about their job and they went into greater detail and talked about other workers from the other areas and how they weren’t doing their job. This showed me how divided they really are and how the layout of the buffet really puts a barrier between each group of employees.

Blog #7

To finish this mini-ethnography, I plan on scheduling specific days to work on it, so I don’t wait until the last minute. Right now, I feel like I am behind schedule. I have not interviewed, surveyed, or observed my field site yet. I have done research on the Internet and that is about all. I must say I got quite frustrated in doing this because of how little information I found. Ever since then, I haven’t worked on it. My topic is so specific and I am starting to feel like I should have gone another approach to my topic, but I am not exactly sure what that would be or how I would go about that. Right now, I just think that my procrastination is getting to the best of me. I am hoping after I visit my field site this weekend I will have plenty of observations and reflections to go off of to start my mini-ethnography. Once I observe the buffet this weekend, my next step is to conduct a survey for some of the employees to fill out. After that, comes the interviewing of some of the employees. I am very aware of the schedule and what is going to be due in the near future. The only problem I have is with the annotated bibliography coming up. We are suppose to find at least eight to ten sources plus some more, but honestly I can’t even find one!

Blog #6

I have been to New York City four times and I will never forget the great experiences I’ve had. Every time I go to New York City it reminds me of my Aunt Sue because she used to live in New Jersey and when ever I would visit her in the summer we would go to New York for a day. We would always take the train into the city because driving around trying to find a parking spot was too hectic due to all the traffic. While in the city, I can remember the different tastes, smells, sights and sounds. Every where you go there is something to look at. I always liked to just sit down and watch the different people converse and walk around. There are so many different styles and looks. Not only the people, but I loved looking at the skyscrapers and the city view from the Brooklyn Bridge. Being in New York City is definitely a culture shock. You are constantly hearing the sounds of people speaking different languages, the honking of people’s horns, music, sirens, street entertainers, etc. On top of that there is the fresh smell of food from the restaurants near by and vendors on the street. I will never forget the taste of the Italian food from Little Italy at Pellegrino’s.

Blog #5

As of now, I have a pretty good idea of what to expect from my subculture and what it is like. I can conclude that the workers at the buffet are always preparing and getting food ready for the next day. They like to plan ahead of schedule, so they are not behind, and like I said before it is all about routine. Other conclusions I have made are that on a daily basis they are busy. Whether it is seven in the morning or seven at night there is always something to do. Also, I became aware of some of the workers’ personalities and how some of the workers are very open and will say whatever is on their mind. I find that the more I work the more I pick up on little observations and details about the employees themselves. I have not actually been to my site as an outsider yet, but I plan to in the near future.

I think that this subculture would be different compared to other food places. I know that from being to the different food places on campus there are a wide variety of employees of different age, race and gender just like Lafollette. However, in each location there are different rules, rituals and behaviors that go on. What makes Lafollette so different from every other buffet are the employees and how it is run. Also, location plays a role because Lafollette is a freshmen dorm, so mainly freshmen go to Lafollette compared to Noyer or Woodworth.