Behind the Apron: A Day in the Life of a Waitress in Japan #191

Behind the Apron: A Day in the Life of a Waitress in Japan #191
Photo by Pema Lama / Unsplash


Silver Penguin+ Members: Video Podcast and Japanese Transcripts (Furigana Included/Excluded)

単語 (Vocabulary)

飲食店(いんしょくてん) - dining establishment
人手(ひとで)不足(ぶそく) - shortage of staff
個人(こじん)経営(けいえい) - privately owned
予約(よやく)満席(まんせき) - fully booked with reservations
人手(ひとで)不足(ぶそく) - shortage of staff
常連(じょうれん)((きゃく)) - regular customer
クレーム対応(たいおう) - dealing with complaints
客層(きゃくそう) - customer base
おしぼり - wet hand towel
箸置(はしお)き - chopstick rest
食洗機(しょくせんき) - dishwasher
保冷(ほれい)(ざい) - cold pack

会話の話題 (Conversation Topics)

Do you have a favorite dining establishment for lunchtime? What's it like in terms of menu, ambiance, price, and service?

What are your thoughts on oshibori (wet hand towels) provided in restaurants?

Can you tell me about the charm and characteristics of privately-owned shops? If possible, let's compare them with chain stores.

Let's discuss the pros and cons of being a regular customer at a place.

In Japan, restaurants often value efficient service. In your country, are there times when other elements, such as ambiance or friendly service, are prioritized over efficiency?

Video Podcast and Japanese Transcripts (Furigana Included/Excluded)

Read the full story

Sign up now to read the full story and get access to paid posts.

Great! Next, complete checkout for full access to Sayuri Saying.
Welcome back! You've successfully signed in.
You've successfully subscribed to Sayuri Saying.
Success! Your account is fully activated!
Success! Your billing info has been updated.
Your billing was not updated.