Workplace Observation

I work at a waterfront restaurant with a fine dining atmosphere. The observable aspects of organizational diversity, communication flow, dress and appearance, conflict management, and organizational policies are different than most organizations. Organizational culture can be defined as the system of shared actions, values, and beliefs that develops within an organization and guides the behavior of its members (Schermerhorn, Hunt, & Osborn, 2003). My current organization uses standards, rules, and policies to ensure the organizational culture they want to achieve is obtained.

The organization I work for has such a diverse group of people. The ages range from 16-60. The genders are right down the middle with men to women. The education levels range from degrees in business, English literature, psychology, graphic art, political science, philosophy, and teaching. I have never worked in a restaurant that has had such a talented group of people. I work with a hostess who is approaching 50, has a degree in English literature, and has traveled the world with different careers. She has worked at the restaurant for fifteen years. I believe she is still in this career because of the flexibility and fast money.

I believe the way communication flows in a restaurant is different than the way communication flows in a board meeting. There is so much hustle and bustle going on that there has to be a standard in the way messages are conveyed. We start each shift with a two minute meeting discussing new items, things that we're out of, new goals, contests, and any pertinent information. We check our station for cleanliness, which can also be described as our office, and begin our shift. The duration of the shift is usually carried out with each individual talking to themselves about the many tasks that need to be accomplished. If anyone on the staff has a question you start with the phrase "order please", wait for a response, and make your statement or question. This standard is for everyone, including management.

Dress and appearance at my organization has no gray areas. Everyone is required to wear a uniform. The appearance of the staff is very important when working with the public. We are to look neat, clean, crisp, and well groomed. There is no toleration at my organization for not wearing the proper uniform. If the uniform is wrong, you will get sent home.

The extent of conflicts in my organization range from customer complaints to staff relations. The restaurant believes that a positive work environment is essential for success. Any work related conflicts are to be brought to the attention of the management team. Management has developed a problem solving procedure to ensure immediate feedback. The first step is to discuss the problem frankly and honestly with