Taking the restaurant as a metaphor for delivering compelling user experiences means being interested in the backstage as well as the frontstage. Backstage work in the restaurant (a.k.a. the kitchen) has been the ethnographic subject of the American sociologist Gary Alan Fine (1950). He published his findings in “Kitchens: The Culture of Restaurant Work“.
About the book: “Kitchens takes us into the robust, overheated, backstage world of the contemporary restaurant. In this rich, often surprising portrait of the real lives of kitchen workers, Gary Alan Fine brings their experiences, challenges, and satisfactions to colorful life. A new preface updates this riveting exploration of how restaurants actually work, both individually and as part of a larger culinary culture.”
“The day begins slowly. Entering an empty, clean kitchen on a cool summer morning, one has little sense of the blistering tornado of action to come.“