“We are service people, and we stay until the job is done”: enactments of professionalism in restaurants

Abstract

In response to calls for increased professionalism in the restaurant industry, this paper aims to show how it is constituted in the daily practices in the industry, and to clarify ideas of professionalism held by the practitioners in the industry. Micro practices of daily activities performed by restaurant practitioners were identified in 13 small restaurants: 8 in a tourist destination and 5 in cities. The sayings and doings in kitchens and dining rooms noted in transcripts of interviews and observations were sorted with an insider's interpretation. The findings were then analysed by means of components of practice theory: knowledge and learning, communication, corporeality, and time use. Among the restaurant practitioners, professionalism is conceived to be a combination of craftsmanship, a customer orientation involving observant management, and loyal perseverance. This conceptualisation is important to understand in discussions about how hospitality and culinary arts education can develop.

The importance of knowledge management in gastronomy: a chef’s future career, the next generations of chefs and trends

“…The study of Wellton et al (2018) examining the experiences of 16 head chefs and restaurant managers illuminates this overlap. For instance, Wellton et al ’s (2018) analysis confirms the significance of professionalism in different facets.…”

“…The study of Wellton et al (2018) examining the experiences of 16 head chefs and restaurant managers illuminates this overlap. For instance, Wellton et al ’s (2018) analysis confirms the significance of professionalism in different facets. For Wellton et al (2018), professionalism relates to “vocational proficiency in workplaces and organisations in which norms and values are maintained by peers and managers” (p. 277), thereby contributing “to their identities at work and their self-esteem” (p. 277).…”

“…For instance, Wellton et al's (2018) analysis confirms the significance of professionalism in different facets. For Wellton et al (2018), professionalism relates to "vocational proficiency in workplaces and organisations in which norms and values are maintained by peers and managers" (p. 277), thereby contributing "to their identities at work and their self-esteem" (p. 277). Furthermore, professionalism combines several key elements, including craftsmanship, loyal perseverance and customer orientation, encompassing observant management (Wellton et al, 2018).…”

The intertwinement of professional knowledge culture, leadership practices and sustainability in the restaurant industry

“…It is important to identify how workplace learning affects the knowledge culture in specific professional communities and how it influences the spreading of local knowledge practices (Jensen et al, 2012). The RI has traditional norms of diligence and stamina (Wellton et al, 2018), and learning on the job is a focus since it is the most common way for the workforce to become proficient in their respective work areas (James, 2006;Jönsson, 2012). Restaurant work (and even service work overall) comprises a complex mixture of practical, experience-based and emotional work with little expert knowledge except for culinary and sommelier craftsmanship (Fine, 2009;Ganter, 2004;Lane, 2014).…”

“…An important aspect of the path to becoming a leader is the narrative about the abilities to dare to try and to constantly learn from mistakes(KA). Here, the prominent focus on how to lead subordinates in a small restaurant is on the production of the core product (the food on the plate) together with craft knowledge (Lane, 2014;Ottenbacher & Harrington, 2007;Wellton et al, 2018).…”