Couple Says Service at Restaurant ‘Sucked,’ But Reminds Everyone What’s Most Important

Makenzie and Steven Schultz were eating sushi at a restaurant to celebrate their sixth wedding anniversary.

But things took a turn when they were only served a glass of water after 20 minutes.

After ordering, it took 40 minutes for the appetizer and an hour for their entreés.

Many people may have walked out after the first hour, particularly on a night as special as this.

During their time there, other patrons were even making fun of how bad the service was at the place.

“Yeah, it was pretty terrible,” wrote Makenzie Schultz on her Facebook post.

But the couple’s keen observation and previous experience cast the situation in a whole new light.

As they observed the situation, they had noticed something that many of the other patrons appeared to have overlooked.

“It was very obvious that the issue was being short staffed, not the server,” wrote Makenzie. “He was running around like crazy and never acted annoyed with any table.”

She wrote in the post that she watched a single waiter running back and forth while apologizing for the delays.

“At one point we counted he had 12 tables plus the bar. More than any one person could handle!” she wrote.

Both had recalled a time in their lives where they worked in a similar position, saying that they didn’t regret putting that behind them.

“Wow, this used to be us. Waiting tables,” Makenzie said to Steven. “I don’t miss it at all and I never loved that job. I did it for the tips.”

So the couple decided that instead of piling on the mockery, they would show their appreciation for his situation and help him out.

“Steven and I agreed,” wrote Makenzie. “It would feel good to make this guy’s night when he would probably be getting minimal to no tips due to slow service.”

Makenzie wrote a short message on the bill along with a $100 tip—way more than the $66 they paid for meals.

They said they didn’t wait for the server to read the message on the bill.

However, Makenzie saw this as a lesson that everyone could learn from, so she decided to post a photo of the bill on Facebook.

“I’m just sharing this as a friendly reminder to think of the entire situation, before you judge,” wrote Makenzie. “And always always always remember where you came from.”

Secrets From the Japanese Pantry

Chefs were asked about the secret ingredients they loved and how to use them.

Seiji Wakabayashi, executive chef of Sushi Ran and Izakaya Sushi Ran in Sausalito, California, has long relied on two classic Japanese condiments.

Secret Ingredients: “Mirin and koji! They are my superpowers. There are so many wonderful ingredients available today, but these two can’t-miss condiments go back many generations to ancient Japan. They are integral parts of Japanese cooking. With these two traditional Japanese ingredients, I can do almost anything.

Mirin is a sweet “cooking” sake. It is a little bit thicker than regular sake, perfectly clear, and less sweet than sugar. I like it for both sweet and savory dishes. It is important to use a good-quality mirin. I prefer Takara Mirin, which is distributed by Sho Chiku Bai.

Koji is a form of mold that is fermented from rice. It is the same process that turns soybeans into soy sauce, or rice into sake. Long ago in Japan, every home had its own special koji and miso, and the flavors were distinct to each household. The recipes were passed down from generation to generation.”

How to Use Them: “Koji is great for marinating meat or fish to intensify flavor and lock in moisture. Chicken breasts in particular tend to become dry, but a koji marinade keeps the chicken plump and moist. I often use mirin and koji together, as with the marinade for our popular Tori Tempura chicken at Izakaya Sushi Ran. My recipe calls for koji, mirin, sake, and lime.

I love using mirin in place of sugar, for marinades, sauces, or dressings. It blends easily and is a bit less sweet. For our spinach salad, I combine ground sesame seeds, sake, mirin, and soy sauce for a great umami punch. For a simple, delicious vegetable sauté, I use mirin, sake, and soy sauce.”

Home cooks can find mirin and koji at Asian markets and gourmet grocery stores (sometimes Whole Foods), and even on Amazon.

The Epoch Times reporter Crystal Shi contributed to this article