Gansui — Restaurant in Matsuyama

The fish course was good but the staff didn't know how to pour sake. It was 300 yen a glass and I ordered 600yen, which should give me at least the amount of two glasses. It was served in one glass inside the wooden box. I fished the first glass and poured the sake in the box into the glass. But there was only half a glass of the amount. I was unhappy because being short in wine is considered bad manner in Japan. Most shops would give you a very generous pour to express their hospitality. Under-serving the customer is not only dishonest but also offensive.

The staff clearly needs a lot more training in measurement and Japanese manners. Also, most restaurants would bring the sake bottle to the customer and pour in front of you so that you can make sure the sake is what you order and also to appreciate the design of the bottle. This restaurant offers none of those.

I did communicate to the staff but it took her a long time to understand what she did wrong even with me translating everything into Japanese to her. Eventually, the male chef poured another glass in front of me - this time with the bottle in sight. However, nobody - the waitress or the chef - has apologized.

魚のコースは良かったが、スタッフは日本酒を注ぐ方法を知りませんでした。 一杯300円で600円で注文しましたので、少なくとも二杯分は頂きます。 木箱に入ったグラス一杯で出された。 最初のグラスを完成させ、箱に入れてお酒をグラスに注いだ。 しかし、その量は半分しかありませんでした。 日本ではワインが足りないのはマナーが悪いと思っていたので不満でした。 ほとんどのお店はあなたのおもてなしを表現するためにあなたに非常に寛大な注ぎ口を与えるでしょう。 顧客にサービスを提供することは、不正直であるだけでなく、攻撃的でもあります。

スタッフは測定と日本のマナーについてもっとたくさんのトレーニングを必要としています。 また、ほとんどのレストランでは、日本酒のボトルをお客様に提供し、目の前に注ぐので、日本酒が注文したものであることを確認でき、ボトルのデザインを高く評価できます。 このレストランはそれらのどれも提供していません。

スタッフとは連絡を取りましたが、私がすべてを日本語に翻訳していても、何が悪いのか理解するのに長い時間がかかりました。 やがて、男性シェフが目の前に別のグラスを注ぎました-今回はボトルが見えました。 しかし、ウェイトレスやシェフは誰も謝罪していません。

魚的菜式很好，但是工作人員不知道如何倒清酒。 每杯300日元，我點了600日元，至少要給我兩杯。 酒是裝在木盒子裡的玻璃杯中。 我完成了第一杯並將剩餘在木盒的清酒倒入杯子中。 但是只有一半的量。 我很不高興，因為在日本，上少了酒被認為是非常沒教養的舉止。 大多數商店都會給您倒大量的清酒以表示熱情招待。 給客戶短斤缺兩不僅不誠實，而且令人反感。

顯然，工作人員需要更多的在伺酒方面的培訓以及日式教養的提升。 另外，大多數餐廳都會將清酒瓶帶給顧客，然後在您面前伺酒，這樣您就可以確保清酒是您所點的東西，並且可以欣賞酒瓶的設計。 這家餐廳不提供任何這些。

我確實與員工進行了溝通，但是即使我將所有內容都翻譯成日語，她也花了很長時間才了解她做錯了什麼。 最終，男廚師又在我面前倒了另一個杯酒-這次是把瓶子帶到我眼前了。 但是，始終沒有人-女服務員或廚師-道歉。

생선 요리는 매우 좋지만 직원은 술을 따르는 방법을 모릅니다. 300 엔의 컵, 최소 2 잔의 600 엔을 주문했습니다. 와인은 나무 상자에 잔에 들어 있습니다. 나는 첫 번째 컵을 완성하고 나무 상자에 남은 술을 컵에 부었습니다. 그러나 그 양의 절반에 불과합니다. 일본에서는 술을 적게 마시는 것이 교육을받지 못한 방식으로 간주되기 때문에 매우 화가납니다. 대부분의 상점에서 따뜻한 환영으로 많은 양의 사케를 제공합니다. 고객에게 단점을주는 것은 부정직 할뿐만 아니라 모욕적이기도합니다.

분명히 직원들은 와인 제공과 일본 교육 촉진에 대한 더 많은 훈련이 필요합니다. 또한 대부분의 레스토랑에서는 술병을 고객에게 가져 와서 바로 제공하여 주문한 술이 맞는지 확인하고 병 디자인을 감상 할 수 있습니다. 이 레스토랑은 이러한 것을 제공하지 않습니다.

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