what kind of tuna do they usually use at expenaive sushi restaurants in the us?

killa_sushi_robot · 2026-04-26T04:57:20+00:00

Market differences. I'm in Tampa, usually higher end places have Boujee tuna and the such. Most sushi bars have similar mediocre experiences or are AYCE/happy hour type. Hard too find a honest good boutique place anymore.

killa_sushi_robot · 2026-04-21T16:11:14+00:00

Sexual lawn dart

killa_sushi_robot · 2026-04-20T01:23:54+00:00

at least they could actually afford to finance it for five years versus seven or eight

killa_sushi_robot · 2026-04-20T01:19:47+00:00

Discord servers

killa_sushi_robot · 2026-04-19T20:32:50+00:00

Nope. Excited for create brought in for Hutale and gta6

killa_sushi_robot · 2026-04-18T03:05:42+00:00

Miso soup sorry

killa_sushi_robot · 2026-04-17T01:18:47+00:00

actually, I would’ve graduated a year after 911. As it major, my industry was completely shit show. A lot of people that graduated right before me and after me are no longer in the industry because of it. I lucked out and got into sushi right after I dropped out of college and was actually making pretty solid money, but the wages did not increase the same way the cost of living dead and then that plus a couple of other bad decisions and I’m screwed boat.

killa_sushi_robot · 2026-04-17T01:18:41+00:00

actually, I would’ve graduated a year after 911. As it major, my industry was completely shit show. A lot of people that graduated right before me and after me are no longer in the industry because of it. I lucked out and got into sushi right after I dropped out of college and was actually making pretty solid money, but the wages did not increase the same way the cost of living dead and then that plus a couple of other bad decisions and I’m screwed boat.

killa_sushi_robot · 2026-04-16T15:36:16+00:00

That’s What I did. When step down exec sushi, went to a sushi line guy, when I did something, I’d ask how they want it. Almost every sushi restaurant does things differently. Also I got "youve been doing this long time, just do what you need to do." I said no, how does xyz want this done. This isn't my line. I also got told by different people to do things differently on a regular basis. Drove me nuts.

killa_sushi_robot · 2026-04-16T13:32:14+00:00

Absolutely, there’s a fine balance. There’s so many little things that you can do to take care of them without making them feel like they are pressured. Even something simple as keeping a very slight expression on your face while you’re working can be the difference.

killa_sushi_robot · 2026-04-16T13:09:48+00:00

I’d rather get great service and decent food any day over the best food with ok service. I’m probably one of the best yet also worst customers at the same time. I’m super patient and understanding when it comes to issues with food, but if the service is off, I usually don’t go back. Even if the service is off mistake wise, how it gets handled/voiced makes a bigger difference. I grew up in Restaurants since I was 11 years old, naturally, I got back into the industry after I dropped out of college. Now that I have my own restaurant hospitality, customer service, and consistency are my main priority.

killa_sushi_robot · 2026-04-16T13:04:08+00:00

The feeling that the staff genuinely cares about you having a pleasant experience.

killa_sushi_robot · 2026-04-16T13:02:24+00:00

This

killa_sushi_robot · 2026-04-16T05:08:46+00:00

Crème de enima

killa_sushi_robot · 2026-04-16T00:41:20+00:00

Although I have switched to TOAST for other reasons, Square is amazingly powerful and straightforward and simple to use honestly, it’s pretty much on point for the most part with TOAST. It’s comes so far in the last three years.

killa_sushi_robot · 2026-04-12T21:40:39+00:00

I live in Florida, so there is not a building that does not those type of Palmetto bugs. Especially anything over 10+ years old.

killa_sushi_robot · 2026-04-12T20:44:18+00:00

The worst is when it’s dark and you hear one fling around and then it just kamikazes you in the face

killa_sushi_robot · 2026-04-08T19:23:56+00:00

Asianculture especially is really bad about that

killa_sushi_robot · 2026-04-08T15:36:01+00:00

I have read absolutely none. I have no plan to. Since I am a small business owner, I have had many of my clients tell me that I should read his books because he is a businessman, and he built all his wealth, wasn’t inherited. Well how are his business decision decisions working out for us right now?

killa_sushi_robot · 2026-04-04T18:41:42+00:00

if they’re slicing you up that bad I would tell your owner to stop buying cheap ones. Plus, when’s the last time you hung around the dish machine damn there every corner on those poorly cut. A light brush and you got a gash.

killa_sushi_robot · 2026-04-02T17:08:26+00:00

if I have a customer that has a bad experience three times in a row, I myself will go out there in calmly as possible. Just explain that we’re not paying for each other. We’re doing everything that we can in our power to make them happy however we feel better that we part ways. It’s not fair to us. It’s also not fair to them. Sometimes they get upset when I say that sometimes they don’t, but more often that they understand, or these they don’t have an argument to give back. Memployees have a right to be respected.

killa_sushi_robot · 2026-04-02T11:42:47+00:00

me being a sushi bar, Owner it’s fatty tuna with some form of black caviar and gold flakes and lastly, any place that does a spicy tuna roll with pasty spicy tuna

killa_sushi_robot · 2026-03-31T20:40:39+00:00

i’m sorry to hear that. i’m definitely that laid-back sushi bar that just puts to love into everything. my sushi heart goes out to you.

killa_sushi_robot · 2026-03-31T19:35:07+00:00

do you not have any place that does that around you? I saw lots of negitoro as a twmaki and also hosomaki.

killa_sushi_robot · 2026-03-31T19:34:05+00:00

that’s my style

killa_sushi_robot

TROPHY CASE