Training Day, Part 2

Ash and I have decided to part ways...in regards to our duties at the restaurant. OK, maybe I exaggerated or mislead you guys a bit to bring you guys to the edge of your pneumatic desk chairs. Did it work? Did it? Did it? Oh well, I tried.

After our crash course on all kitchen duties, Ash and I discussed what our individual functions would entail for the restaurant. We came to the conclusion that Ash would focus primarily on the meat slicing and prep while I would focus more on managing the service and back-office. Though we have been (actually, this is a continuous work in progress) cross-trained on each others duties, we both have relatively comfortably slid into our respective roles.

We still aren't quite at where we should be in terms of truly running the big show, but I'm not at all ashamed to say that Ash is kicking some serious tail on the slicer:

Ash Kicking Some Serious Tail on the Slicer

We have to get a few pictures of the meat he's been plating, but it's darn near tear drop inducing. Ash has been getting a good mix of things by watching how Arturo and Satoshi go about preparing, slicing, and plating differently. As a result of this, Ash has developed his own style, technique, and procedures as well as coming in early in order to perfect everything that is involved.

I, on the other hand, haven't been able to put in quite as many hours honing my skills since I have my day job. Still, working 8 AM - 4:30 PM at my soul draining office job and then popping in to work at Shabs from 5:00 PM - 11:oo PM and sometimes later hasn't been a walk in the park. It's been quite an adjustment for me, especially trying to juggle around any free time I have to run my errands, see mi mama y familia, spend some time with good friends, and SLEEEP! As rough as it's been, time flies by when we are working there. Kenny has taught me how to run the waiting list over the last couple of weeks, which is pretty much managing people's expectations and wait times as well as a complicated game of human Tetris (cue theme three (3) on Gameboy Tetris) trying to squeeze in the maximum amount of Shabu lovers given the amount of seats we have available in the shortest amount of time possible while still maintaining a high level of customer service. I always thought it looked so simple, just yell out the next name on the list. Man O man, if it were truly as easy as that.

Making Sure People's Tummies are Smiling

As with preparing the vegetables and kitchen duties, there is so much going on behind the scenes in the dining and waiting areas that no one notices. The way Wayne put it, "Everyone who comes in here is so spoiled. They may have to wait to get seated, but once they sit down, they are eating within five (5) minutes. What other restaurant do you get that?" Wayne didn't mean this in a bad way at all, but he was merely reinforcing that everything we have learned boils (pun intended) down to learning the method and routine for every customer that comes in. Ash and I just have to perfect that, maintain communication between the person who runs the list and the rest of the servers, and keep our customers happy, we'll be good to go!

I Just Like this Picture, it Looks Like I'm Kung Fu Rice Boy
The Two (2) Hour Dining Culprits and Photographers

As always, great seeing you guys stop by for a peek into our chaotic lives. Thanks to Linda and Chandra for taking many unflattering photos of us which I will post in the near future.

Come feed our egos again soon to catch a glimpse of the new staff for Costa Mesa!

Smoochies,
Len