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Jiro Dreams of Sushi

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Re: Jiro Dreams of Sushi

#51

Post by DeepDuh »

momotomo wrote: post #30
rdl wrote: post #15

Earlier quoted context omitted.

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.

That's Japanese Culture for you. Many see their job as their highest life goal and they seek its perfection in order to honour their family/team mates/company/fellow Japanese or whatever their group association is at the moment. This idea then trickles down to even low wage jobs, where you still get an above par work quality. Trying Starbucks (cleanliness) and McDonalds (look and taste) in Japan is an interesting experience.

Re: Jiro Dreams of Sushi

#52

Post by liquidcool »

tptacek wrote: post #50
liquidcool wrote: post #48

Earlier quoted context omitted.

Everyone has not decided that 15% is stingy. I dine out a lot and at least here in SoCal 15% is quite normal, 20% for good service or - if we're being honest - if the server is attractive. However, I have found that people who are former servers use 20% as a minimum out of empathy. But they usually don't guilt others into doing that, either. Perhaps you frequently dine with former servers?

I tip 20% because the math is easier. I have found that if you're a regular at a restaurant or a bar, and you consistently tip 20%, you'll be remembered for it. It's a good thing. Most of us wouldn't notice the difference between 15% and 20%, even at a Michelin-starred restaurant, by the time we're looking at our finances aggregated in Mint. My recommendation: just tip 20%. You'll be happier in the long run, and your…

That's reasonable, but if we're talking easy math, I just add 25% to the base. Just divide by 4 and add that. Covers tax with about a 17-18% tip, and I usually round up. I also tip better to any server I see regularly, I agree that pays off.

Re: Jiro Dreams of Sushi

#53

Post by epo »

danielford wrote: post #33

The most memorable part of the movie for me was when the interviewer asked Jiro what it takes to be a master of your craft. He started off mumbling standard old-man stuff about hard work, and then he mentioned something I've never heard before, that you should never complain about your job. I was thinking about this in the context of my teaching. In general teachers complain about their students three times as much a…

A splendidly heroic way to miss the point. Someone who doesn't complain isn't actively trying not to complain, they are content with their lot. Thus, forcing yourself yourself not to complain is as silly an ambition as declaring "I will not think of elephants".

Complaints stem from discontent and/or powerlessness.

It is important that Jiro is largely in control of his own destiny, however small that might be. Most teachers are not really in control of anything significant at their workplace, cetrainly not their destiny. Most students don't yet have a destiny, they are forced to attend and are purely reactive.

Choose the right thing to do, be content doing that.

Re: Jiro Dreams of Sushi

#54

Post by Hominem »

In the movie, Jiro admitted to giving women smaller portions. The women seated at the bar commented on how clever that was. I wonder if that would fly here in the State. If women are getting less for the same price, i think most Americans would find that fundamentally unfair.

Re: Jiro Dreams of Sushi

#55

Post by mootothemax »

tptacek wrote: post #49
slurgfest wrote: post #47

Earlier quoted context omitted.

If the purpose of the restaurant is to serve the waiters then they should be paid at least a living wage up front, rather than requiring me to vacate my seat as rapidly as possible and be required to supply minimum wage on pain of death. Don't blame the customers for not tipping enough when there are such problems with labor law and restaurant management.

If you object to the system of tipping waiters so strenuously that you're willing to stiff someone who earns a bottom-quartile income to serve you, just don't eat at sit-down restaurants. Going to sit-down restaurants and refusing to tip is a great recipe for becoming a pariah.

Going to sit-down restaurants and refusing to tip is a great recipe for becoming a pariah.

Quite. I really don't understand the idea of showing one's dissatisfaction with tipping by hurting the guy earning $2/hour and not the owner of the restaurant - it seems pretty obvious whose bottom line will suffer the most in this instance.

Re: Jiro Dreams of Sushi

#56

Post by momotomo »

DeepDuh wrote: post #51
momotomo wrote: post #30

Earlier quoted context omitted.

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.

That's Japanese Culture for you. Many see their job as their highest life goal and they seek its perfection in order to honour their family/team mates/company/fellow Japanese or whatever their group association is at the moment. This idea then trickles down to even low wage jobs, where you still get an above par work quality. Trying Starbucks (cleanliness) and McDonalds (look and taste) in Japan is an interesting exp…

Looking forward to it if I ever have the chance. There's an element of contentment to this approach that I really appreciate.
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