Teaching is more than just regurgitating information onto students. There are various methods and approaches at a teacher's disposal to make sure that students are able to acquire the knowledge and skills they need for a particular subject.
More than that, teachers aim to instill a love for learning in students, encouraging them to continue learning even after they had finished formal education. But it would be difficult in our educational landscape today without a system.
And that's where instructional design could help instructors and educators develop learning experiences which could stimulate a student's passion for learning.
Although instructional design has been a part of higher education for over 75 years, it is still an emerging field that is influencing and is influenced by the driving forces of the institutional landscape.
A 2016 report on the role, workflow, and experience of instructional designers indicates that the number of instructional designers working in US colleges and universities continues to grow, a phenomenon that is related to the continued expansion of online education programs and course offerings in instructional design.
Educause presents here a few points about instructional design as a field in higher education as well as the impact of learning engineering on the field which is a more quantitative and evidence-based method of designing learning experiences and material.
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Comments (1)
On the other hand, years ago, I was with a large party (18 of us) that each had their own expense reports, so we had to have the check divided amongst us. I thought the waitress was rude and not very competent, thus I subtracted the already-included tip--thus giving her nothing.
Before anyone attacks me, know this: my expectations are fairly low on what constitutes the achievement of a 20% tip: get the orders right (or make them right) and stop by during the meal (at least once) to check on things. I know being a waiter/waitress is a hard job and tips are usually shared.
What is "massively over-tipping?" Tipping 30% on a $20 meal costs an extra two dollars over a 20% tip.
I tip 20% after tax in general, maybe add a few bucks (upping it to 30-35%) if the server is really pleasant and attentive. If the server is a rude idiot that takes 30 minutes to bring out water, let alone take our order, I'll tip a dollar regardless of the bill. Then on the way out say, "Hey, sorry you're having a bad day, I hope it gets better."
As I said, working in the service industry sucks. No reason to beat them down for having an off day.
Oh, and of course I don't tip where the tip is already figured into the bill.
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If you're saying this as a waitress (I'm guessing no), then you obviously have not learned the 'trick' of giving your customers exceptional service to get exceptional tips. Though I'm sure I could be wrong, I have a feeling that the greater percentage of truly good waiters/waitresses would HATE to have their tips taken away from them.
If you're saying this as a paying customer (I'm guessing yes), you will be truly HORRIFIED at the DRASTICALLY increased prices you will be paying across the board, if restaurants/bars/pubs would ever go to hourly based pay of its staff, rather than the current tip-based system.
Yes, tipping can be a hassle, but it tends to guarantee (in theory, anyway) the lowest possible prices for food (and drinks) ordered off a menu.