Shoku Baby

Shoku Baby. This is what "Grandma," the matriarch of Shoku Japanese Restaurant has called me. I am told this is a term of endearment, and that she really likes me. This is great, because Grandma is a tough cookie to please. She definitely adds quite the interesting element to my new job at Shoku. Grandma is the mother of the owner and is a permanent installment at the establishment. I was prepared for this even before going in for my first interview after coming across a customer review online titled Mean Old Lady. Since I just got this job, and this blog is under public domain, I will stop there. For the record, I haven't run home in tears at the end of the night yet, and I haven't had a night off since I was hired a week ago.

I am putting my master's degree to good work in the food service industry, as you can see. It has been approximately three years since I was a waitress, and back then it was at Happy Kobe, a tiny little 20-seater restaurant (plus the sushi bar). The owner (Tencho) was the manager was the boss was the everything we had to answer to. He let the servers eat during work, rice if we wanted and one free sushi roll per shift. My mouth still waters thinking about the double crunch spicy tuna roll, one that is unmatched at any sushi restaurant I have been to since. If there was a customer with a history of being rude or difficult, Tencho would encourage us to say that we were out of rice and couldn't serve him or her. I wore sandals most days, which is totally against health code, but oh-so-comfortable (especially compared to the horrible wounds my closed-toe shoes are inflicting upon my heels at Shoku now). We always got weekends off because the restaurant was closed. Every fall Tencho would rent a cabin and throw a party for the employees where we would eat and drink to our hearts' content for free. To this day I maintain that my job at Happy Kobe was the best job I have ever had. (Border's being a close second). My only complaint was that at the end of the night, the tips were divvied out in an unfair way, with the two waitresses splitting 40% and the two sushi rollers splitting 60%. Considering that the sushi rollers got paid more per hour in addition to the fact that people tip thinking that it will all go to their wait staff, not the other workers, I felt this was rather unfair. And until recently, I thought that Tencho just invented his excuse for why he would not allow women to roll sushi (because their hands are hotter than men's). But I am finding out that this is a common belief in Korean and/or Japanese culture. I still need to look into the reality of this claim, but I respect cultural beliefs, so I will let that one slide for now.

Now I get to keep all of my tips because we bus our own tables and serve as host(esse)s, so no more tipping out. I am making more at Shoku than I was teaching Spanish at OU, which speaks more of how educators are underpaid than of how waitresses are paid well. I have a feeling that working in nonprofit will also not be as lucrative as working on tips, but I continue seeking employment in that sector, now focusing on finding such a job Columbus until I can save up enough money to move back out of my parents' house.

More to come soon on my optimistic and ambitious new ventures and pursuits, including documentary filmmaking and electronic music creation. Maybe my artist name should be Shoku Baby? I have some other ideas, too. Of course I'm thinking of names before I even get my music equipment and software, but I'm well on my way. Sold my bass to Music-Go-Round  for store credit, and plan on going back to get some new stuff once I do a little research. Any help/ideas on Akai APC20 hardware and Ableton and ProTools would be much appreciated!