Sushi Confidential: Things you don't notice
Sushi Confidential
I remember when I went from making sushi full time to writing copy full time. I cried when I told my crew that I’d be quitting. I got everyone together because I knew I couldn’t do it twice.
The things you learn along the way are the things you don’t notice. Bourdain famously said the most important things in life, he learned as a dishwasher and a line cook. I am inclined to agree.
By the way, don’t sleep! Dishwasher is a fucking tough job and no one fucks with the dishwashers. Harder to replace than a sushi chef.
You don’t show up late. Not like the world will fall apart and your shift will be ruined if you’re a few minutes late. It’s the idea of being accountable. Of course, there’s so little we can control in the moment. Your car could blow up on your drive in. Aliens could scoop you up for research. Most of the time though, it’s showing up for your crew so that everyone knows when you’re needed most, they can count on you.
If you “no call, no show”…pending something catastrophic, I lose damn near all respect for you. Mainly because this is not like many professions where, service industry is one where someone has to physically do the work. You’re dumping all of your tasks onto someone else, and I’ve always worked at a family-owned, small crew joint where four people at sushi bar can be a tough shift and three can become overwhelming. You “no call, no show” and I take that as a slap in the face.
Ironically, I learned more about how I work at sushi bar than at any office. In that, I rarely ever take myself seriously, I prefer to have fun, I find the work/culture is better when people have fun – but I take my work very, very seriously. Don’t fuck around. Be efficient. Be great. If you’re not efficient or great, fuck man you better be fast.
What meant the most was what my mother told me when I was quitting sushi. She said, “just look at the person you were when you walked in the doors and the person you are when you left.”
My last cigarette ever was walking into the restaurant. Keiko-san really wanted to see my first Ironman 70.3 medal. I weathered covid there. I learned so much and found a place where I can call home.
Bourdain was right, but I’d go further. The most important thing you learn as a dishwasher and line cook, is yourself.
Best,
E
#ARTiculate