Skip to main content

Dedication before guest service?!

Still lingering over "Jiro dreams of sushi".

One absolutely great dialog is between a rather young guest who comes into the restaurant to ask for some information and a card and asks for a reservation.

Guest: "...can I make a reservation?"
Yoshikazu [older son of Jiro]: "Reservations are mandatory here!"
Guest: "How early do I need to reserve?"
Yoshikazu: "One month in advance."
Guest: "One month in advance?"
Yoshikazu: "Yes. Since it is February now, we're taking reservations for March."
Guest: "I see. Reservations can be made for lunch and dinner?"
Yoshikazu: "Yes, for both. The price starts at 30,000 yen."
Guest: "30,000 yen?"
Yoshikazu: "It starts with 30,000 yen."
Guest: "Okay."
Yoshikazu: "Sushi and prices vary, depending what is available at the market."..."So it starts at 30,000 yen."
Guest: "Can we order drinks and appetizers to start?"
Yoshikazu: "We only have sushi, we don't have appetizers!"
Guest: "Really?"
Yoshikazu: "Yes."
Guest: "You don't have any other dishes?"
Yoshikazu: "No, only Sushi."
...

Maybe it is important to say, that Yoshikazu will be the successor to Jiro, when ever he retires - and that he is already well beyond 50 years old...

Also: 30,000 yen are more than 380 U$ - for sushi only - a meal which can be easily finished within 15 minutes [but definitely doesn't take longer than 30 minutes].

It is not a restaurant, you are feeling comfortable to socialize and chat with your dining companions and relax. 380 Dollars - a fraction of an hour. No appetizer. No table small talk tolerated.
This is bold.



Why I am mentioning this? Because there is definitely a way of not ass kissing all guests and doing whatever they say - independently if it is good or not. We should learn; we should master our craft. And we should not sell ourself under value.

A bar should be comfortable and should invite to socialize, for conversations and to linger. However bartender can expect some respect from the guest. And that includes, that [at least in special bars and knowledgeable bartender] they should know better than the guest, what to serve...

Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

Is Jack Daniel's a Bourbon Whiskey?

So Jack Daniels want to make us believe, that it is not a bourbon - but it meets all standards of a bourbon - only it is better?!

Half of it is true: Jack Daniels meets all qualification points for a bourbon. And yes it is true, that they add one more step - the charcoal mellowing. However this doesn't make it not a bourbon.

Well - point is, that the question is not really adequate. The answers to the rather vague question: "Is Jack Daniels a Bourbon?" is driven by semantics and interpretations.

What you could ask is: Can Jack Daniels rightly be called bourbon?
And the answer is: yes, it can. It meets all points to be even a Straight Bourbon [however please note the differentiation to Kentucky Straight Bourbon - as this is again a regional denomination, which Jack Daniels obviously doesn't meet].
The video is explaining exactly the laws. Before Jack Daniels also stated very proud, that they are sour mash. This was a bit... misleading, as most American Straight Whisk…

The "perfect" Whiskey Sour

After the high popularity of my Mojito post - as well as the also well liked post about the Diablo, I would like to highlight here, another bar staple: The humble Whiskey Sour.

Also: if you can make a proper Whiskey Sour, you can do a lot of other Sours - basically you can take any distillate and make a Sour out of it...

I call it the "perfect" Whiskey Sour to be obviously a bit provocative - but also, as you get often a less than perfect drink, when you are ordering one.

So what are the ingredients of a Whiskey Sour?

American Whiskey [yes - I say it: definitely no Scotch, also for sure no Canadian, no Irish and obviously no Japanese]Truth has to be told - there is definitely something like an adequate Scotch Sour. But it should simply not be called Whiskey Sour, as the character is totally different. Period!Lemon JuiceSugarOptional egg white Additional to the ingredients, these features are also important to consider: Balance between sweet and sourIngredient proportionsA prope…