Plastic straws are said to be one of the most unnecessary plastic products used daily. In the article titled, “Plastic Straws Suck,” David Suzuki writes “In the U.S. alone, people discard 500 million straws every day, or more than 180 billion a year.” Unfortunately, using plastic straws is a norm Americans have grown accustomed to. But, have you ever thought of the damage a single straw can cause to the pollution we live in and the marine life affected? Just recently, in August, I have heard of a bill “soon to be passing” in California restaurants advocating for employees to only give straws if asked by a guest. Likewise, I have learned that many cities are fighting to pass, or are in the process of passing, resolutions and all-out straw bans. More specifically, areas near the coasts where plastic tends to be more visible. Thus far, though, no action has be taken into account other than in Seattle, Washington.
RESEARCH QUESTION / MAP
For the purpose of this mini-ethnography, I will be asking are plastic straws necessary in restaurants? I will also be asking, are any solutions to either reduce or abandon the use of single plastic straws? To begin, I will discuss my reasoning for choosing plastic straws as an environmental issue I believe needs to be addressed in the greater Los Angeles area. This will then lead into the observation fieldwork I participated in to offer a closer understanding to my topic. I will analyze my field notes connecting my topic to the research I have discovered thus far. Lastly, I will conclude with a generalization on the use of plastic single straws bridging the written analysis together.
C. REASON FOR CHOOSING
Prior to enrolling in Anthropology: Environment, Technology, and Culture lecture, I was unaware of the different types of pollution we are surrounded by everyday as well as the effects we contribute to the pollution. Although one person can only do so much, I am now self-conscious to help to try and preserve the Earth as much as possible. Being a vegetarian also played an impact on me acquiring this topic. I have been a vegetarian for approximately three and a half years primarily because of my love for animals. Anything to try and save more lives of the animals that roam around I am in favor of. Most importantly, working in Downtown Los Angeles has opened my eyes to several environmental issues such as homelessness, air contamination, and in this case, plastic pollution. As this paper was assigned I began noticing more and more the litter collected along the streets of Los Angeles. Trash accumulates in corners of busy highways and along the metal fencing railings. I began to narrow my environmental issue to a specific category and initially thought of plastic use in restaurants like the one I am currently employed with. It was then that I wondered how many straws are accompanied with on a day-to-day basis.
2. BODY
FIELDNOTES (1)
I conducted my first portion of field notes shortly after the research proposal was due. On October 25, 2018, our restaurant was a steady slow pace with no events going on throughout the day. I asked my manager ahead of time if he would be willing to sit down and talk to me for a project I was interested in. Although he was willing to, our interview lasted for a short amount of time because of his other duties that needed to be met. I now regret not insuring the time that would needed to complete my questionnaire. I found it difficult to gain his full attention due to other managers continuously walking in and out of his office with the restaurant’s phone ringing in the background.
Yard House is one of the several locations located in the heart of Downtown Los Angeles right across the street from the Staples Center in a plaza called L.A. Live. There are currently over 70 restaurants across the country, and the number grows by at least 10% each year. I began working with the restaurant owned by the Darden company in May of 2016. I was initially hired as a hostess and demonstrated hospitality and professionalism for nearly two years. Seven months ago in March, I was promoted to a food runner. Food runners work predominately in the kitchen with staff and play an important role in ensuring the highest quality food is served.
Working hands-on in the kitchen, I have examined several topics with arising issues related to the environment. Last year in the fall quarter, I researched inequality and pay distribution amongst genders in the workforce, specifically in restaurants. In the spring quarter of 2018, I continued my research with discovering health and safety hazards that happen behind closed doors in restaurants’ kitchens. Now enrolling in this lecture, I have began to analyze single straw use in restaurants. I initially thought I gained an advantage to examining personally how many plastic straws are used throughout one shift, day or night, working with a high impacted restaurant.
My general manager is Mariano Sanchez. He is a Hispanic, middle class, 36-year-old male. Mariano has worked with the company for 14 years beginning as a dishwasher and involving into one of the longest ran general managers for Darden’s Yard House. He is recognized for his journey working in the business starting at the bottom of the hierarchy to now maintaining his position as general manager. I inform Mariano and ask for permission on every research paper I try to conduct within our restaurant. Although he strongly disagrees with a few of the topics I choose to research on, he is always willing to understand my interests.
Posted on the website are the restaurants slogans such as: “If you been to a Yard House, you know there’s an unmistakable energy to the place – an excitement that you feel the moment you walk in the door. Yard House is known for being a sports bar chain and casual dining restaurant. The restaurant offers a variety of food and focuses on fusion dishes. It also has a major focus on craft beer. Locations have over 100 beers on tap with an offer of a tasting platter of different types of beer. Our location, specifically, is admired for being fast paced with an endless cycle of events happening at the Los Angeles Convention Center and the Staples Center. We serve guests visiting the city or in the area for sports games, conferences, concerts, marches, holiday fun, and so much more.”
As this project was assigned, I asked Mariano Sanchez for permission to interview him and obtain archival work on his feelings towards single straw use in restaurants. I wanted to gain an insight of approximately how many straws may be used throughout the day; this included straws for regular drinks like soda and water, as well as straws used at the bar for alcoholic drinks like mules and / or coffee and lattes served. I also wondered what the stocks and shipments were like to receiving straws. Mariano and I casually began the interview in his office located in the back of our restaurant. I used my cell-phone as a tap recorder for the interview. I wrote side notes on my device as well when needing to elaborate on points during our discussion. I explained to Mariano beforehand that he did not have to answer any questions he did not feel were appropriate or convenient information for me to collect.
I first questioned Mariano broadly on his reactions towards plastic pollution in the Los Angeles area. He agreed stating plastic pollution seems to only be getting worse over time with not much policies in place to reduce the use. He recognized the passing of the law in having to buy plastic bags when grocery shopping for ten cents has minimized users. “I think majority of adults now keep a reusable bag or two in their keeping when going to a local market to save an extra ten cents. If so, I also try to keep a drawer filled of plastic bags I have boughten over time to use as trash bags or hold other necessary items.” I acknowledged this statement as I too have managed to try and keep a material, reusable bag in my car if ever needed.
I then narrowed down the question slightly by asking what Mariano thinks of plastic straws with subtle questions underlying the main point and taking a vigorous amount of notes. At this time, another manager of mine, Jen, walked into the room and overheard the questionnaire taking place. Jen commented on the inquiry with, “Yeah, they’re bad for the environment, but how do you stop using such a common sort of tool?” I agreed and thought of the research I examined prior to the interview, which I will later address. Mariano responded with a defensive rebuttal question asking if I ever choose to not use when eating at diners or picking up an iced coffee from a local coffee store. Surprised by the question, I admitted my unwillingness to refuse plastic straws. He then answered by stating, “Straws have always been so easy and accessible. If you sit at a restaurant, order a glass of water, and don’t receive a straw, you become puzzled as if the server forgot.”
I questioned Mariano on approximately how many straws he believes the restaurant’s servers, bartenders, and staff use by handing to guests or personally a day. Mariano’s continuing statements are how I presumed the interview to go on. He replied saying it depends on the day we are working, season, and if there is an event taking place. Our restaurant is constantly going. We have several events occurring daily, especially during the holidays and summer. Mariano’s primary example to defend his response was from an event that happened this past summer, Anime-Con. Anime-Con is a convention that takes place at the Los Angeles Convention Center and last for three to four days. Restaurants in the L.A. Live plaza open early and regularly extend hours for the event. In particular, Yard House is busy from 10 a.m. to 11 p.m. “With events like that, we easily can go through maybe a little four thousand straws in one day. That doesn’t include straws at the bar. If we included the small black stirrers for cocktails at the bar, maybe six thousand? Two per drink?” Four to six thousand straws! To say my reaction was surprising is an understatement. I did not presume a number of how many straws used in one day would exceed a couple of hundred, but indeed, Mariano skimmed through paperwork abruptly to provide proof. He then allowed me to make a copy of a confirmation shipment for future references. Our shipments of plastic goods for takeout orders, bags, and straws comes in twice a week every Tuesday. During the “slow season,” which known to be mid-August and September, our shipments are reduced to every other week.
B. FIELDNOTES (2)
For the second part of my fieldwork, I had mentioned the ethnography I was planning on writing about single straw plastic use in restaurants to my coworker, Edwin Moran. Following my interview with my general manager, he agreed to offer his input from a slightly different perspective. This particular day, the restaurant was slowing down, and I was arriving at the time of being let go from my shift for day. As I was leaving, Edwin was entering the restaurant with time to spare before the beginning of his shift. It was sudden and unexpected to begin the interview. Nonetheless, I took up the opportunity, and we sat outside our restaurant in the plaza’s center on concrete steps alongside walls aligning the nearest hotel across the way. An issue I found arising was my lack of time management with the interviews. Both have now seemed to be rushed but still full of information. For the purpose of the assignment, I reduced the information obtained but have acknowledged the data. As a result, I will mention missing or important details in my presentation and final project.
Edwin Moran is a 27-year-old Hispanic male bartender for Yard House and has been working with the company for four years. As a side job, he is a barista at the local Starbucks which is ironically next door to our restaurant. Edwin once worked with another Starbucks location after graduating college for a year, quit, and then recently decided to rejoin the crew for the extra pay. He now works at least six days a week balancing the two.
Seeing as how Edwin works in two fast paced businesses – one of which is America’s largest corporations and the other as a bartender in a mainstream sports bar chain – I felt it would be interesting to gain his viewpoint. I used my cell-phone as a tap recorder for the interview. I wrote side notes on my device as well when needing to elaborate on points during our discussion. Like my interview with my general manager, I informed Edwin beforehand that he did not have to answer any questions he did not feel were appropriate or convenient information for me to collect.
Before beginning the interview, Edwin had initial thoughts and feelings surrounding the topic of single straw use. He explained to me that he realizes pollution is surrounding us everyday in many ways, and with working in Downtown Los Angeles, we can firsthand observe litter and plastics shoveled in corners or trailed along metal railings. We must walk in between alleys to go to and from work which are typically filled with clusters of trash and an intensifying aroma. “People are constantly throwing receipts, gum, or small pieces of paper on the floor as if it plays no part in the worldwide phenomenon of pollution.”
I proceeded the talk with information I obtained from my manager, Mariano Sanchez. I asked approximately how many straws Edwin thinks are used at our restaurant in one day. He agreed with my statement in estimating a couple hundred but was instantly astounded by hearing a maximum count of six thousand straws. As a bartender, Edwin accepts the fact that they do use some straws that may not be necessary for all alcoholic drinks. He then responded with a statement I did not seem to take account of until spoken on. “If you look at your study gender based on straws in bars, men don’t usually drink a cranberry vodka from two small straws.” Knowing I choose to not drink alcoholic beverages, I unconsciously agreed. Working in a sports bar restaurant, I typically see men choosing to dispose their straws. Laughing at his own comment, Edwin continued by saying, “We can be saving so many more turtles than expected if we didn’t give men a straw.” Still, our bartenders play an important role with our guests by tour guiding them through our diverse menu, cutting-edge draft beverage selections, and hand-crafted cocktails. The bar is the focal point of our restaurant, so it is crucial that our bartenders take pride in providing attentive and friendly service that ensures our guests feel valued and well taken care of, which contributes to guest loyalty.
As we sat in the center of L.A. Live, we could see people walking in and out of Starbucks; some were carrying a variety or drinks and others seemed to be heading home from business meetings. I then turned his attention to then focus on his occupation as a barista at Starbucks. I inquired Edwin’s thoughts on my research of Starbucks trying to take initiative into reducing straw use. Baffled by the information, Edwin admitted to never hearing such news making wave. If you walk into your local Starbucks, an assortment of tumblers and reusable drink containers are centered in woven baskets. “We keep those there and hope constant coffee drinkers will buy them so we don’t give out plastics. For those that didn’t know, buying a tumbler and using it as you come in actually saves you a dollar or two on the coffee or drink you’d buy without it.” He could see the attempt in Starbucks trying to become eco-friendly but does not see a policy being made anytime soon worldwide.
C. ANALYSIS
I connected the observation fieldwork with the articles I have searched through to my own personal experiences. As I affirmed before, it has been said that Seattle, Washington was the first state to officially ban plastic straws in their city in July of 2018. According to Sarah Gibbens article titled, “How Do Plastic Straw Bans Work?” the movement to pass the policy in Seattle drew attention in 2008, “when the city passed an ordinance requiring one-time-use food items be recyclable or compost.” Two years later the ordinance was updated to have prohibitions on plastic straws and utensils effective in July 2018. Within the same article, officials admit to having struggled to find alternatives to plastics beginning ten years ago. Nonetheless, restaurants, like Bon Appetit, in Seattle are continuing to find ways to replace straws by making them biodegradable, made of pasta, bamboo, and even hay. In “Seattle becomes first U.S. city to ban plastic utensils and straws” article, Seattle’s Public Utilities General Manager, Mami Hara, speaks on behalf of the company saying, “‘Plastic pollution is surpassing crisis levels in the world’s oceans, and I’m proud Seattle is leading the way and setting an example for the nation by enacting a plastic straw ban.”
Earlier this year in February, I, too, visited Seattle. The city is known for the amazing scenery, rainy cloudy days, and various tourist attractions like the Pike Marketplace and original Starbucks location across the path. With my visit being before the policy was enacted, I now question how and if Starbucks’ baristas really serve their customers without a straw at that location, and if so, can it really be a nation change? Whitney Filloon’s analysis posted on eater.com writes, “Starbucks says it will phase out plastic straws by 2020 in favor of plastic soppy cups and compostable straws.” Before this statement, Whitney Filloon also confirms celebrities like Tom Brady have promised to stop using plastic straws as it has become the “public enemy number one this year.”
Some may wonder, “Where do high populated states like California and New York City lie in the movement to disregard plastic straws?” The author of “Seattle becomes first U.S. city to ban plastic utensils and straws” also provides essential information noting California Governor Jerry Brown signing into law in September 2018 that California will not provide straws in sit-down restaurants unless asked for. “Businesses that don’t comply may face a fine up to $250, but city officials say they would work with businesses to make the changes.” Had I know this information beforehand, I believe my interview with my general manager may have gone slightly different. Although it is more cost-effective to abandon straws, I believe other managers, like Mariano at fast-paced restaurants, may be in favor to keep plastic straws to reduce the hassle with future guests.
D. SOLUTIONS
In the same article written by David Suzuki, he offers an alternative for plastic straws stating, “…several companies sell re-usable and biodegradable straws made from metal, glass, bamboo, straw or paper. Some come with cleaning brushes. One company is even making straws from pasta, which can be cooked later.” I associated this with products I searched through for my ethnography presentation just last week. I wanted to see how much a package of reusable metal straws would be on the Internet. On average, a set of eight stainless steal metal straws, including eight silicone tips and two cleaning brushes, costs $7.99 on Amazon. Within the same Amazon site were links to organizations, such as ALINK, advocating ways to protect the Earth with durable and reusable products instead of opting to choose plastic throw aways. On the contrary, though, I can understand and sympathize with the individuals who are pro-plastic use may stand for those who have disabilities. Breana Houck, author of “Why the World Is Hating on Plastic Straws Right now,” commented on the disadvantages to eliminating straws stating, “Advocates for people with disabilities say that plastic single-use straws – particularly those with a bend – are essential tools that allow people with limited mobility to drink. Alternatives like compostable and paper straws aren’t resident enough for many people with disabilities to use.”
3. CONCLUSION
Based on my findings and fieldwork, I believe the anticipation for the next two years to see if the ban for single-use plastic straws will truly be passed arises. I can understand how difficult it may be for restaurants to not use straws in their workplace. Although there are several solutions, reality is, people have used straws as a natural part of life. With the help from my interviewees, I would be interested to take this study gender-based and to other popular cities or states to ask more restaurant managers their thoughts and feelings on the law that is soon to be effective. It is apparent, though, that the use of single plastic straws is not the only problem. Straws can be seen as one of the gateway issues to the global phenomenon of plastic pollution
Still, as a concluding argument, I question audience members if you’re willing to continue to pay the $5.25 for a Venti drink from Starbucks with a plastic green straw accumulating in piles causing pollution and interfering with the lives under the sea, or if you can spare roughly $8 for reusable, durable, and machine washable metal straws that can last a lifetime. Would you rather be a trendsetter or environmentally safe? It is time to stop sucking the lives out of other lives.
The camel has finally broken its’ back.