Serving in a restaurant is a stressful, physical, mental, and emotional job. Dealing with one difficult customer can affect the server’s emotional and mental state for the rest of their shift. It is not uncommon for servers to put up with verbal, emotional, and sexual abuse on a daily basis. With our society adopting the “customer is always right” attitude they have to put up with it while appearing to have no problem with the conflict. A lot of conflicts that arise in a restaurant setting are caused by simple misunderstandings or lack of awareness. Etiquette uses a variety of deliverables that aim to answer some of the questions people have surrounding the service industry. By answering some common questions, customers can begin to understand how restaurants are run, and therefore encourage a bit of empathy. The objective is to: reduce the number of negative encounters between servers and customers, provide a resource for people to find quick information, encourage empathy from servers and customers alike, and increase the likelihood of an enjoyable experience for all involved.
Emily Dick Provisional RGD (Junior/Intermediate Designer)
Emily Kiana Design
May 1, 2019
Areas of SpecialtyBranding, Photography, Print Promotion
Other CapabilitiesBook Design, Illustration, Packaging
Why am I a designer?I am a designer because I love all things visual. I truly believe design makes the world better. It uses both form and function to make everyday tasks easier and more enjoyable. There's something so exciting and beautiful about really well designed everyday objects and experiences.
Why should you hire me?You should hire me because I love what I do. I put a lot of thought into my work and really ensure I design the best solution possible for the problem presented. I am organized, passionate, and have a strong work ethic.
Where do I see myself in 5 years?In five years I see myself freelancing helping design branding and brand identities that are sustainable and fun to look at/interact with.