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| By Katherine Hubertus | O' Yummy Restaurant Math |
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| # | DESCRIPTION | STUDENT ACTIVITY |
| 01 | The objective for the day was based on real life application of fractions, ratios, and percents. The objective is always on the board everyday, so, the students know what they should be able to do by the end of the class period. I grabbed the student's attention by relating the station activity O'Yummy to my previous line of work in the restaurant business. |  |
| 02 | Rubric ............Self-assessment Before I let the students have some fun, I had them pre-grade themselves on the rubric. I wanted them to really read the rubric and make an honest judgment of how they were going to act and work. Plus, this way they knew that I was grading them individually even though they were working in teams. |
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| 03 | The first station was the Cook Station. I know from working with lots of cooks in my life that it is a really hard job. Therefore, I made the cooks station the hardest station or the main learning point. (They were given aprons to wear if they wanted too.) They had 13 minutes in each station to complete the activity. |  |
| 04 | I spent the most time at this station because I had the cooks solve for unknown ingredients in smoothie recipes. I had them chose a smoothie recipe 1-4. I choose either bananas or strawberries to change. I gave them examples on the board of how to set up the proportion to solve for the other ingredients in the recipe. If any team needed one-on-one help I was there. |  |
| 05 | Cooks worksheet example. The original recipe called for 4 strawberries, and I had them make a recipe that required 8. Lots of the students realized that I was doubling the recipe, but I wanted them to solve for the unknown ingredients by using proportions.
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| 06 | Customer Station # 2 was transformed into a restaurant with blue table cloths and menus from three different restaurants. The students had to choose five items from either El Mexico, Pasta Amore', or Fortune Cookie. |  |
| 07 | The customers placed their order on the portion of the worksheet called your order. The customers could only order from one menu, just like in real life. The customers were then asked to calculate percent-tip using a proportion 20/100=x/total from meal. If they cross multiply and divide by the odd man out, the students will quickly find the server's 20% tip. |
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| 08 | Customers, using worksheet and rubric, were then asked to calculate the sales tax for their bill just like in real life. The trick here was that the students had to use their subtotal before the tip. Once the sales tax at 7% was added to the bill they then have the grand total |
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| 09 | The Server Station required lots, and lots of team work. I have been a server for about 8 years and I know that it is tough work if you have to do it all alone. The customer is happy if the service is above and beyond. |
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| 10 | (Servers hustling) The pair of servers took the customer's orders on the green plates. They put a tally mark on the yellow sticky note for either Mexican, Chinese or Italian. The servers then had to transfer their orders to class size poster board. Therefore, at the end of the day the classes can see what type of food the whole team preferred. |
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| 11 | The servers,using team work, then wrote ratios based on the customer's order. For example, the Chinese to Mexican ratio can be written as 3 to 1, 3:1, or 3/1. |  |
| 12 | (RETURN to TOP of this Page) | For a restaurant to be successful, every individual worker needs to care about their job, and be able to work well with other people. These middle school students love working with each other, but do they know that they might not work well with their best friend? This station activity was great for building character based on kindness, compassion, and respect. Also, many students realized that servers do not make much per hour and that it is important to tip no matter what. |
