Here are a few blog posts crammed into one big one, separated by witty subtitles.
But the hardest thing for me is the talking. I like talking with people, be it in English or Japanese, but doing the keep-the-counter-lively thing does not come naturally to me, especially in Japanese. It's easy to talk with regulars, or when the customer starts up the conversation, but I always find it tough to jump in when I'm just not sure he/she wants to talk. But part of the job is at least making some connection. First time here? Drink craft beer often? Live here in Sapporo? On your way home from work? The goal, other than simply being a pleasant person and host, is to get customers talking to each other. That way when I'm called away to take an order upstairs or I'm too busy washing glasses, the counter remains "active." I've gotten a little better at all this, I think. Grab a beer and have a chat, man.
|Here's one of the new 2k|
tanks (we got four of them!)
These ones feature semi-auto
cleaning so you don't have
to go inside.
This year the brewery added four new 2000-liter tanks (shown at right), adding to our capacity (but also adding to the amount of work that needs to be done). With the increased demand and the departure of one staff member, a full time job opened up in the brewery, and I jumped at the chance. The plan is for me to shift to the brewery as a main post, with a couple of shifts at the bar per week. We're working on hiring a new bar staffer — once everything is in place the transition will begin.
Diaper ManAmid the double shifts of late, my wife Satoko was pretty pregnant. Our son Eugene (in Japanese kanji: 悠仁 ) was born on August 11th. So far, he shows little interest in beer, but he's doing well and he's obviously adorable, baby-wise. His arrival was part of the reason I wanted to move to a day shift, so I'm glad things are settling into place!
Here he is!