krash japan

LUNCH AT TRIO DINNER

The Heart and Soul

trio Kitchen Image

There are four part-sans(*)currently working at Trio Diner at present. They are no ordinary part-sans. I had seen them at work moments before opening store hours a few times. There were absolutely no instructions coming from Mr. and Mrs. Asano, the owners. Everyone knew what they had to do. They were constantly moving. Plates were being filled with food, placed in cases, and tables were being set. Everything was carried out silently with excellent teamwork. It was no wonder, since three of the four had been doing this for over two ecades. They had been working at this diner since Takuya, the second generation owner who is in charge of the kitchen today, was in elementary and junior high school. These part-sans were truly the flesh and blood of Trio Diner.

line (*)Japlish (Japanese-English) for "part-timers." "Arbeit" is another expression. While there is no clear definition between these two terms, "part" often refers to working short-hours and "Arbeit" to employment for a short period of time.

Keiko Yoshida ---What allowed you to work here for 24 long years?
So many has happened during the last twenty years or so. My child became ill, my husband passed away, and I got into a motorcycle accident.Each time I had to take a leave of absence from work for a while, but I was always welcomed back. You'd normally expect to be fired. The reason I lasted this long is because the owner and his wife were really understanding and were flexible in many ways.
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Noriko Watanabe ---What allows you to continue this long?
It's a comfortable place. The owner, his wife, and staff know each others' families. Support from my family is also a major reason.
---What makes you happy while working?
Making customers happy.
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Yayoi Shibasaka ---Has becoming a "part" changed your life?
Four hours is just about right. It allows me to feel that I'm using my time efficiently.
---Does your time at work seem long to you?
Not at all. It goes by quickly. There's a ten thirty break the oment I begin my shift, and there's also lunch break at two o'clock so ctual work consists only about three and a half hours. I feel so lucky.
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Kumiko Miyake ---What is the good thing about working as a "part"?
I get to finish at one o'clock and immediately go home and take care of my flowers. Being able to draw a clear line between work and my private time is probably the best thing about it.
---Did you think you'd continue this long?
Not at all. I thought I was only helping out temporarily at first. When I look back, I feel that time has passed by very quickly.
line 1.Address / 2.Ways of Commuting (time necessary) / 3.Year Joined / 4.Particulars / 5.Working Hours / 6.Responsibility