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Restaurant


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             Two pairs of chopsticks, two reddish napkins, and an adorning candle in a small glass constitute the essential tableware on each squared table. Plates or bowls will be served with varied dishes accordingly. Due to limited spaces, a several Shoji folding screens have been set up to provide privacy for customers. The quantity of everything inside Lan is minimized to achieve a neat and simple setting. In addition under the weak and gentleness of lightings, an inexplicable level of harmony has been brought out to create a soothing and relaxing atmosphere. .
             Three different bars offer different dimensions of the restaurant. Mr. Kawamoto explained the drinking bar has contributed an awful lot to the whole set up of the restaurant. The first idea to have a bar is due to the culture of Japanese because folks back in Japan likes to have a few beers after a pressured day from their work. However as customers were piling up waiting for tables one day, Mr. Kawamoto came up a flash of idea that using the bar to reduce the amount of waiting customers. This has been a successful way to keep the loss of customers since it was first introduced and personally I strongly feel this should be the way most restaurants should adopt in order to increase their revenue. I would not mind to say that it was this idea to make me stayed last time when I first visited, otherwise I can not see myself writing this paper now. The grill bar has a bench consists of 5-6 seats and 3 chefs. From stopping the grease and smoke get to customers especially the ones right in front of the grill bar, it is surrounded by 4 enormous glass almost go up to ceiling and of course a smoke extractor is installed. The sushi bar has about the same seats as the grill bar and also has 3 chefs. The wall behind the chefs are made of greenish stalks allows customers have a comfortable scene while they are eating. A long, transparent rectangular fridge located across the table displays all the fresh fish and seafood.


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