Dinner for everyone

Timing is everything. It's the key between a great night at the restaurant and the average one. These are the 2 ticket rails on our expo station at Uchi. The top one is for the kitchen; the bottom for sushi bar. Usually orders come in waves, and rarely is everyone "slammed" at once...but sometimes you never know. The biggest difference in Uchi and any other typical dinner restaurant or sushi bar: We try to make sure a new plate is hitting the customer's table the entire time their dining! This alone makes timing quintessential. Everything has to be seamlessly coordinated from the server and making sure they customize the experience to that specific diner...to give them the best possible experience and meal. The challenge in this is also a lot of times some tables have people with different tastes and desires/ likes and dislikes. One person wants only sashimi, the other would never touch it. It's not just "sauce on the side" or certain cook temps for meats anymore.....We get it all, from gluten free, celiac's, allergies, etc. The best one ever was when i made dinner for Michael Stipe back in 04, and he said he was allergic to fish. "I can't eat any of it", he said. " But salmon,....that one is ok." It takes all kinds.