A Work of Art A small bar , in the busy shopping area, Ginza, Tokyo, has a place just for ten eaters . No waitresses, no appetizers , no desserts, no small talk, just sushi. This restaurant is run by Jiro Ono.. Jiro Ono, a 96-year-old sushi maker, is known as the master of sushi and the greatest sushi chef in the world, who believes in the spirit of the craftsman, or professional spirit which makes his sushi restaurant the best in Japan. What defines deliciousness in his restaurant is the inspiring steps of food preparation . The tuna is slowly cut into thin morsels . The world’s finest rice is cooked and shaken with care. And nigiri sushi is brushed with soy sauce. The octopus is required to have 40 to 50 minutes of massage to become softer and more aromatic. It once took one of his apprentices 10 years to reach his standards and make the perfect omelet . Imagine that you wake up every day at 5:00 am to perform this morning routine . Head to the fish market on the dock to pick out the best fish. Go to the restaurant on a bike and get the ingredients ready. Plan the menu and have a small meeting with the rest of the staff. Then it’s time to serve customers, clean the place, close up the restaurant, and go home. Dose this sound all right to do so for a couple of months? Incredibly Jiro has performed this routine every single day for decades and loves every minute of it. Jiro and his staff repeat the same routine day in, day out, year in, and year out. Aspiring chefs start out by cleaning fish for ten years, after which they move on to boiling eggs. By repeating the same routine every day, they reach a certain level of flow. By repeating it every day they have taken all the flaws and errors out and have become the best they could ever be. “You must dedicate your life to mastering this skill,” Jiro says, “that is the key to success.”
How is the preparation for tomorrow's business negotiation? I'm still working on it. I'm the one who is in charge of information collecting, and all those figures are driving me crazy. Do you think it's too much for you? Actually, it is. Then why don't you ask someone else for help ? I know that everyone in our team is busy with his work. I don't want to be a drag on the team. How much work is left unfinished? Except for collecting information, I also have to write a report and make a PowerPoint. Can you meet the deadline? Sure. Believe me. I can handle it. Great! Anyway, we are a team . Do not hesitate to tell us if you have any problems. Thank you, Jane.
negotiation figure drive sb. crazy drag handle
