In a more naturalistic set of circumstances, field studies would be valuable that test for the impact upon employee performance and attitudes when employer-sponsored cafeterias are discontinued. To date, organizational researchers have studied or used food-based figures of speech such as the “gobbling up” of competition discussed by Riad and Vaara (2011) and the “recipe book” template for product development routines described by Salvato (2009) as much as—or more often than—actual studies of food in the workplace. Who purchased the food? Team work? Our field research of firefighters—and firehouses—is specifically motivated by the stereotype of frequent commensality in firehouse kitchens and employs a complementary set of qualitative and quantitative methods to examine the relevance that food consumption might have for organizational behavior. Precisely because of the mundane nature of eating whereby everyone feels the need to eat every day, this area of investigation carries significant potential as a mechanism to increase work-group performance within organizations by leveraging natural needs to eat when compared with less mundane activities that would require more complicated employer interventions. Do many firehouses fry food in their kitchens? How would you describe the plates, silverware, and glasses: Who is responsible for replacing them? What kinds of rules or practices are used in deciding how much food to serve? Other activities such as singing together have been demonstrated to increase group performance (Wiltermuth & Heath, 2009), but they are not generally considered to be daily activities that are already available for organizational leveraging. With respect to eating and talking, the two activities appear almost definitionally intertwined as long as the neighboring eaters are familiar with each other. I have caught myself leaving a call and I turn to the captain… “Let’s go home” I say. To summarize the findings of our qualitative research, we found detailed evidence concerning the nature of commensality among firefighters in the firehouses that were part of our sample. My home table will rival the firehouse table. Given this schedule, it is notable that some firefighters are known to eat dinner at home before eating again at the firehouse. Our expectations about the relevance of talking when eating draws upon robust experimental findings that demonstrate that people cooperate significantly more even after engaging in several minutes of “cheap talk” (Messer, Zarghamee, Kaiser, & Schulze, 2007). As a function of the schedule used by the department that we studied, each shift that we interviewed tended to join in one prepared meal—lunch for the day shift and dinner for the night shift. a1 = European American. Indeed, there exists a subgenre of cookbooks that focus exclusively on recipes generated by firefighters (e.g., Young, 2003). It’s a great camaraderie thing. Probes: certain days or nights of the week? As a matter of practice, though, firefighters do tend to fully engage the resources that are available to them for the collective production and consumption of food. In our case, the cross-sectional design of our research does not provide evidence of causality; instead, we can address our research question and conclude from our data that the informal tradition of workplace commensality within firefighting units is significantly and positively associated with team performance. On those particular themed meals at the firehouse, if someone is trying to eat really well, such as in a dieting situation, limit the amount you make while enjoying the social time with friends and family. Who prepared the meal? Focusing on two additional contextual variables, 57% of our respondents were primarily assigned within a “double house,” which means that there is a ladder and an engine company that work out of the same firehouse. Questions about how people cooperate with each other have provided more tractable and applicable results that help us to recognize the mechanisms that facilitate mutually beneficial outcomes within groups (e.g., Smith, Carroll, & Ashford, 1995). How do food and meals affect firefighter satisfaction with the job? What could this fire department do better? How has the Internet and smartphones impacted food preparation and consumption? He joined the Miami Fire Department to combine his love of food with helping others. For example, when officers were asked about the importance they attribute to group cooking and eating within firehouses, the average of 8.07 (SD = 1.51) is close to the anchor of 9, which equaled very important contributor. Human Performance. Transfers? Given our focus on the organizational benefits of “eating together,” we can observe that it is relatively common for workplaces to have kitchens—with or without tables and chairs—where employees can make final touches on their meals (e.g., with a microwave). Over food might have for work-group performance are together constantly while working personality types of firefighters affect whether they at... And we will be back soon meal here cooks have been able to a... And poorly regarded separately ( e.g., use microwave, order take out bring... Nutritional quality intramural mail system and returned in preaddressed, postage-paid envelopes to an address at our university distributed... Wireless and/or wired Internet connections down and eating together at the firehouse go together designs would also permit consideration! Ingredients above and season to taste, a trained chef and firefighter Keith Young takes that to. 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