The sushi chef learns things by the number insofar as skills and materials are concerned. He must know many other things as well, since running a o 7 o sushi shop necessitates continuous attention to both atmosphere and details. Among customers' expectations are these:
Consideration. No matter how good the food, a shop where the master is full of self-importance will not be popular.
A peaceful atmosphere. No employee should stare at a customer, or even look at him too long. Nor o should he attempt to persuade customers to order what they do not want.
Stability. Frequent changes in shop employees would suggest variability in the quality of the food.
Quiet. A sushi shop can be a convivial place, but the chef should not talk while actually making sushi.
He can chat with his customers afterwards.
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