* I conducted a survey to select participants for my study, ensuring that I chose a diverse group of individuals with varying ages, genders, and roles. To participate in the study, individuals had to have experienced a casual or fine dining experience with table service within the past two months and be either full-time or part-time workers or students.
The interview lasted for 60 minutes and was divided into three parts: an introduction, interview questions, and a final segment where participants were presented with six scenarios and tasks to navigate through six prototypes.
