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Jiro Dreams of Sushi

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Re: Jiro Dreams of Sushi

#21

Post by staunch »

One could probably make 100,000 more documentaries approximately identical to this one at other family owned businesses. The only thing particularly unique about this place is that it came to the attention of Michelin and then a documentarian. I don't mean that as a knock against Jiro's place at all, I just think the filmmaker overplayed the story. That and the combination of Japan and sushi made the situation seem even more exotic and rare than it really is.

It was entertaining though. I especially liked the part when he said something like "Welp. I'm ready to go. Why am I even here [at his parent's shrine]. My parents treated me like crap."

Re: Jiro Dreams of Sushi

#23

Post by itmag »

patio11 wrote: post #19
pheon wrote: post #4

that the full menu costs $300 and you will finish in 30min. also reviews of the his sons restaurant say they get angry if you dont eat everything...

Not finishing what you're served in Japan is, approximately, the same comment as a $0 tip is in America, except about food quality rather than service. Culturally, the act of not eating something prepared for you reads like "Your food is inedible and unfit for human consumption" rather than "I wasn't that hungry" or "This particular dish, well, I wasn't quite feeling it." This will generally not endear you to fancy c…

Japanese people get in trouble on the tip thing all the time in the US

I think it's not just Japan. Here in Sweden, tipping is done at times but it's certainly not something mandatory.

Please do educate me more on US tipping customs. I don't want to be a fool when I go there in future...

Re: Jiro Dreams of Sushi

#24

Post by creamyhorror »

I'm really surprised this managed to get to the front page. Then again, I watched it and liked it, so I guess it comes down to similar preferences in the HN crowd.

Jiro's dedication to his craft is a fitting example for those who aspire to the highest levels of achievement in any field. The film's a paean to putting your life into what you do; it's also about the sacrifices that involves, and the impacts on those close to you.

I came out wishing I could be just half as dedicated as Jiro. Maybe one day I'll dream of code?

Re: Jiro Dreams of Sushi

#25

Post by ebiester »

itmag wrote: post #23
patio11 wrote: post #19

Earlier quoted context omitted.

Not finishing what you're served in Japan is, approximately, the same comment as a $0 tip is in America, except about food quality rather than service. Culturally, the act of not eating something prepared for you reads like "Your food is inedible and unfit for human consumption" rather than "I wasn't that hungry" or "This particular dish, well, I wasn't quite feeling it." This will generally not endear you to fancy c…

Japanese people get in trouble on the tip thing all the time in the US I think it's not just Japan. Here in Sweden, tipping is done at times but it's certainly not something mandatory. Please do educate me more on US tipping customs. I don't want to be a fool when I go there in future...

Simple: American service has a peculiar quirk in that servers are paid (in 95% of the country) around 2 dollars an hour, and are compensated in tips instead. At minimum, 15% is expected as a tip, even for bad service, and good service has an expectation of 20%. Truly bad service should be spoken to with the manager, rather than simply leaving without any tip.

Note that servers expect you to tell them if something is wrong, so that it can be corrected.

If you have a discount, you are still expected to tip on the full amount.

When you look at the price, add about 9% (depending on locale) for sales tax and another 15% on top of that for the tip. (Tip used to be pre-sales tax, but is considered post-sales tax today.)

Many people tip 20%, but it is not required. Fast food has no tipping. Starbucks and other coffee places, a tip is appreciated but not required. Bars expect a dollar per drink.

Re: Jiro Dreams of Sushi

#26

Post by euroclydon »

ebiester wrote: post #25
itmag wrote: post #23

Earlier quoted context omitted.

Japanese people get in trouble on the tip thing all the time in the US I think it's not just Japan. Here in Sweden, tipping is done at times but it's certainly not something mandatory. Please do educate me more on US tipping customs. I don't want to be a fool when I go there in future...

Simple: American service has a peculiar quirk in that servers are paid (in 95% of the country) around 2 dollars an hour, and are compensated in tips instead. At minimum, 15% is expected as a tip, even for bad service, and good service has an expectation of 20%. Truly bad service should be spoken to with the manager, rather than simply leaving without any tip. Note that servers expect you to tell them if something is…

Not sure why this is down voted. I tip 20% IF I get good friendly service. It's not that much money because I don't drink. I know many people who consistently tip much less and some of them are cheap but others are trying to actively work against low staff wages and tip inflation.

Re: Jiro Dreams of Sushi

#27

Post by kittxkat »

ebiester wrote: post #25
itmag wrote: post #23

Earlier quoted context omitted.

Japanese people get in trouble on the tip thing all the time in the US I think it's not just Japan. Here in Sweden, tipping is done at times but it's certainly not something mandatory. Please do educate me more on US tipping customs. I don't want to be a fool when I go there in future...

Simple: American service has a peculiar quirk in that servers are paid (in 95% of the country) around 2 dollars an hour, and are compensated in tips instead. At minimum, 15% is expected as a tip, even for bad service, and good service has an expectation of 20%. Truly bad service should be spoken to with the manager, rather than simply leaving without any tip. Note that servers expect you to tell them if something is…

Well now, that is anything but simple.

Re: Jiro Dreams of Sushi

#28

Post by platonichvn »

kennyt wrote: post #3
astrojams wrote: post #2

One of my favorite documentaries of this year. I LOVED this movie.

Same here, his passion and work ethic for his craft is inspiring.

Definitely a great documentary. It reminded me of the importance of a passion for your craft and a sincere desire to do great work.

Re: Jiro Dreams of Sushi

#30

Post by momotomo »

rdl wrote: post #15
chnx wrote: post #11

Earlier quoted context omitted.

Near the end of the documentary it is said by Jiro that his son (Yoshikazu) was the one making the sushi when it was being graded for the three Michelin stars and that being the head chef is the easy job because all the hard preparation work is done by the people under him. I think this somewhat applies to Apple as well — while Jobs was an excellent curator of sorts, he was supported by excellent people like Sir Jona…

The thing I particularly liked was how he picked his vendors based on their expertise. He admitted to knowing less about tuna than his tuna guy, less about rice than his rice guy, etc., and his relationships were long-term and mutually beneficial.

Really appreciated this point too. None of his vendors seemed to have a genuine interest in anything outside of the quality of their craft and the honour of their relationships. It was incredibly refreshing, and seems to be part of quite an old set of values for the region that might not pop up as much these days. Or at least, be promoted as widely as more capitalist ethic.
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