You are young

"You're young."


This is something I've heard a lot recently.

It's not me, it's my staff.

That's right.

It's been 14 years since it opened.

Apart from myself and the chef, Bokumo currently has the youngest staff we've ever had.

We currently have four staff members. Two of the four are in their 20s and two are in their teens. Both in their 20s are working adults, and both teens are university students.

One of the oldest has been a Bokumo member for two years, and the other three joined this year.

However, when I started the store, I never imagined I would be working with people around the same age as my children.

I started working part-time as an assistant director at a radio station when I was 19. At the time, producers around my age seemed like old men from a generation far away.

When I think that the staff working here probably see me that way, it feels quite strange.

To me at that time, the man seemed like a fixer who knew the industry inside and out.

However, when I actually reach this age, it's unbelievable. There's still so much I don't know about the world. I started working in the food and beverage industry after I turned 30, so I still feel inexperienced, and to be honest, I'm still a bit lost.

The only thing I can proudly say has grown since I was younger is my waist size.

But still, young people these days are really nice.

It may just be that good people have come to Bokumo by chance, but the members I work with now all bring a positive attitude to their work. They all have strong personalities. And they know how to greet people.

I am grateful for that.

I seriously doubt if I would have been able to work like that when I was younger.

He would say things like "Thank you," and then outside the studio he'd have a black canned coffee and a cigarette, looking like a grown-up with a respectable job. So lame.

Well, it was that uncool Iwasu that led me to the Iwasu I am today, so you could say that the uncoolness of that era was necessary in shaping who I am today.

Anyway, the young people at Bokumo are amazing, and I feel lucky to be able to work with people who think like that.



Speaking of luck, there is also luck that comes from Bokumo graduates.

There have been over 20 staff members so far, and among them there are a few that I still get to see regularly.

Among them, Mr. S, who has been helping out since the store opened in 2009, is an older man who invites me out and about, even though I'm a homebody. He's a valuable presence.

Recently, my head was full with work for the store, mail order sales, and radio. I was hoping to find some time to not think about work, and

"Let's go to Kamikochi. It's so relaxing."

So I was invited to go hiking in Kamikochi, Nagano this month. I was so lucky.

By the way, all three of the participants are former staff members of Bokumo.

I'm looking forward to it. It's been years since I last went hiking. I need to be well prepared, so I bought my first pair of outdoor shoes this week.

Then my wife said something.

"What? Are you going to wear new shoes? Is that okay?"

Ah, that's right. That's true. Isn't it dangerous to walk long distances in unfamiliar shoes, especially on unfamiliar mountain paths?

Also, the shoes I bought feel quite different from the leather shoes or sneakers I usually wear. They don't fit perfectly. I have to move them closer and get used to them.

Ok, I'll wear them every day from now on and let them get used to my body.

When I thought about it, I realized, "Oh, this is similar to that time."

That was when new staff joined.

It feels a little strange at first, but as you gradually get used to it and get to know each other, it becomes a good balance.

It's only natural that the staff will be confused by the new environment, and we too don't know what kind of person the newcomer is at first.

As you spend time together, you will begin to understand how to interact with each person individually, such as "I would say this to this person" or "He seems to be good at this, so I'll leave it to him."

Staff also begin to understand the pattern of "this is how we do things in this workplace."

In this way, the relationship becomes familiar to both parties.

To begin with, it's rare for things to go perfectly together from the beginning. I think the key to making things go smoothly is to find a way to compromise and get along with each other.

"You're a new recruit, Kutsu-kun. I'm impressed with your youth. I'll do my best to accommodate you, so please take care of me."

I thought about this while adjusting the comfort by putting on thick socks and insoles.

この記事の筆者

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ニュージーランドワインが好きすぎるソムリエ。
ニュージーランドワインと多国籍料理の店「ボクモ」(名古屋市中区)を経営。ラジオの原稿書きの仕事はかれこれ29年。好きな音楽はRADWIMPSと民族音楽。

一般社団法人日本ソムリエ協会 認定ソムリエ

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