Experiences in life, translated…
There was a arts and culture restaurant close by to a memorial hall, because the place was elegant, close to where we live, my wife and I would often go there, to spend half of a day there, and dined at that small restaurant. A couple of months ago, the diner started having lunch specials from Tuesdays to Fridays, and the menus are never the same, with a serving of coffee included. And because it’d only cost $130N.T.s, we’d made our trips there weekly, but, because there was a limited number of servings, and because it wasn’t too expensive, it’d become, harder, and harder to get a reservation, oftentimes, I’d had to call by ten in the morning, to be able to have lunch there.
This small diner that started a little over a year ago was set up by three young people, and, they always wrecked their brains out over the menus for the business lunches. One time, one of them told me, “Thinking hard about what to put out to serve for tomorrow’s business lunch menu, my hair is turning white as we speak!”, even so, they could still always LINE their frequent customers by ten in the morn, the meal options of that day, and, when it fitted to our liking, my wife and I would make a reservation.
But on this day, it’s past ten, and we still hadn’t received the LINE messages, my wife called the diner and asked, the person who answered told her, “I don’t know, let me ask for you.” Awhile later, he’d reported, “the chef said he’s still wrecking his brains, do you want to still reserve a table, and when the chef comes up with the menus, I’ll call you back?”
My wife recalled how the owners spoke of wrecking their brains completely, she’d replied, “You don’t need to call me back, just set me down for a table for two.”
The very first time we’d made a reservation, and not know what would be served for lunch, I was kinda worried, “If it’s something spicy like Korean style items, how would we adapt?” But think about it, a diner still figuring out what’s on their business lunch menus, this, is such a cute diner!
At twelve o’clock, my wife and I carried that mindset of being adventurous and expectancy, headed out. As we arrived at the door of the diner, the blackboard had the menus, and, being there, having the chance to savor our favorite foods, we’d both felt, very blessed.
And so, this, is from the experiences of life, and, it would be hard, for this sort of smaller scale place, to survive, unless your shop is unique, and, fitted to the taste buds of your frequent customers, it would be hard, for a shop, such as this, to make it for the long run.
