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STUDENTS: Rafael da Costa Oliveira Faria

Andr Luiz Domingues dos SantosCOURSE: MMS Program DATE: JAN/2013

CLASS: Ethnographies and Consumers PROFESSOR: Julie Leroy

Food Service and Attendance in France

Methodologies Direct Hidden Observation + Introspective Photo Elicitation

During the past 15 days we stayed in France, more especially in Tours. Furthermore, we ve

traveled around some near locations and could taste local food in some different restaurants.

The first cultural impact that weve faced was related to the difference between the

attendance in Brazil and France. France is worldwide known as a country with a non-polite way

of attendance, especially with foreign customers that doesnt speak French. In the beginningour pre-concept almost made us dont understand the cultural and social behaviors behind this

way of work.

Brazil is not an example of good services in this area. However, Brazilian food businesses use to

have a big number of employees that gives us a fake perception of availability and politeness.

The perception we had about our country, linked with the folkloric image that we had of

France, usually gave us a misperception of the singularity of French culture and behavior.

PERECEPTIONS

- French services generally are very well detailed butvery few customized;

- Generally, the goods served are high quality and madeby traditional methods;

- There is a high concerned with the appearance of thefood, transmitting the idea of dedication and high

ability;

- There are substantial numbers of small businesses thatwork as familiars initiatives, with a really reducednumber of employees and sometimes with just two

people running the entire business;

- Culturally, the French waiters dont receive tips, or, ifso, tips are not significant;

- Food businesses running by foreign people, normally,are more flexible and personal.

- There is a restricted work journey, in hours day anddays of the week;

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INSIGHTS

- With small numbers of employees is impossible to provide a state of art in attendance;- The French people are already used to the French way of attendance, with short human

contacts and ordering the entire meal at once time;

- The no tip culture can create a scenario of lack commitment of employees with thequality of the attendance;

- The foreign people bring their own way of doing business and, normally, can break thecultural barriers easily;

- Food is like religion in France, so French People cant understand and prefer avoid anykind of external intervention in their methods and techniques;

- The small business model doesnt support a huge number of employees and probably thatwould change the concept of intimacy and tradition;

- Try to understand and become more open for foreign cultures will become, each day,indispensable in a globalization world.