A sociologial research on the chef/waitter profession: The case of Elazığ province

Profession is a concept that is difficult to define with a single point of view, which is difficult to define with a single point of view, which enables people to be included in the social structure, provides information about people, and enters people's lives by learning through methods from the past to the present in order for people to continue their lives. The chef/waiter profession is equivalent to other professional professions in terms of the value they receive in return for the service they perform among all other professions and the importance of the profession. Chef/waiters satisfy people both materially and spiritually with the services they fulfil and ensure that they reach a certain satisfaction in the context of the service they receive and thus make them happy. Today, there are few professions that achieve this. In this context, 'A Sociological Research on the Chef / Waiter Profession: The Case of Elazığ Province' aims to decipher the meaning worlds of chef/waiters. Within the framework of interviews with chef/waiters, the little-known characteristics of chef/waitressing are evaluated in the context of certain themes. This master's thesis, which is based on field research, was carried out by applying a semi-structured interview form consisting of 30 questions to 13 chefs / waiters who are employed in the restaurant and restaurant sector in Elazığ / Central district on a daily or long-term basis, using purposive sampling method. The data obtained were supported by observations and informal interviews. Within the framework of the research findings, the following findings were reached: Chef/waiters working in the restaurant sector have generally reached a certain age and have reached a level of maturity in terms of work experience. Job search and supporting the family are the main factors in getting acquainted with this profession. Chef/waitress is a profession structured in a way to include certain stages. In general, their social lives are negatively affected due to the hours they work and their social rights. Their satisfaction is higher compared to other occupational groups and their work intensity is higher compared to other occupations. Chef/waiters who are specialised in communication with people see this situation as an advantage for themselves, and the problems they face other than this situation make their profession disadvantageous for chef/waiters. The situation of being unemployed due to the lack of qualified personnel in the chef/waiter profession is eliminated. Chef/waiters are generally unable to save much due to the season and are cautious about games of chance. From a religious point of view, there are no restrictions on the chef/waiter profession or the catering sector. The fast-food food style that emerged with the new era affects the chef/waiters and businesses in terms of the future periods of the profession.