I hear that many companies have laws banning drinking parties. Some companies prohibit parties with more than 10 people, but allow parties with up to 9 people. It's quite strange, but I can understand the pain of the people who have to set the rules.
I'm writing this post in a coffee shop, and about 80% of the seats are filled, with people coming in by themselves or in pairs. Is this considered close contact? What do you think?
I don't really know what close contact specifically means, or what the best thing I can do to avoid getting infected is really.
However, I feel like my criticism of others will only grow stronger as I get more and more excited about the new information every day. I think that's a pretty scary thing.
Given the current situation, I think it's important to go straight home and take precautions.
But healthy people drinking and eating together, communicating cheerfully face-to-face, I think it's important to do that and keep yourself from becoming overwhelmed.
This may sound like the self-serving ramblings of a bored restaurant guy. And it probably is. Maybe I could have said something better if I'd studied medicine instead of wine.
But I love my job and for now I can only think about things in that context.
That's why I think I think more than the doctors about how to make sure that my customers have a positive experience when they come to my clinic.
First of all, where is the place in Bokumo where you can change your mood to a brighter direction without getting angry? It's the counter. Commonly known as Bounta.
That's right. Now is the time to redefine Bounta as a place to have fun instead of a place to eat and drink alone. That's the idea that struck me.
So, if we redefine it, what exactly do we do?
This may seem paradoxical, but it is to "prepare dishes that can be enjoyed by one person."
Make a thoughtful, conversation-inducing "platter for one person." Ask them to pair it with wine or beer. Such conversations enrich the soul (I think).
It's good to talk about travel, hobbies, caring for parents, or complaining about work.
Anyway, I want it to be a place where people can come alone, have a few snacks, get tipsy, and head home with a cheerful chat.
Of course, I've always thought that way, but from now on I'd like to focus more on that aspect and push forward with it.
The chef then prepared the platter shown in the photo.
Spanish prosciutto and mini salad, New Zealand mussels, cheese and dried fruit. The basic pattern is a 3-item assortment, and I'm going to make it a chef's choice menu that changes frequently.
The name we chose as "Counter Platter" (tentative) because it is a large platter served on a counter for one person (with the subtle intention of using it as a hook to help people remember the English word "platter", which can be used in restaurants overseas).
Due to kitchen constraints, we would like to start by offering this as a limited offer from Monday to Thursday .
We will also be taking other concrete steps at the same time. We will do things that will make you feel more positive.
If you have any ideas, please send them to us via Baunta. We'd love to brighten things up together.
