National Tide 1980

It was precisely because of his acquaintance with Maria that Ning Weimin further proved that his idea of ​​breaking up the restaurant business and getting out of trouble was correct. [.\\nCOM Situ’s updated chapters are the most complete and comprehensive, and error-free content is repaired in the most timely manner. Due to caching reasons, browser access is recommended.\\nCOM official website]

Frankly speaking, at the beginning, although he was very happy to meet Maria, he really didn't have much expectations for meeting another escort girl.

He just felt that it took no effort for this helper to come to him. It was just a small blessing that he could find him on his own.

Anyway, having one more person willing to help as a food support is better than none. It's better than nothing.

But as the mutual understanding deepened, he soon discovered that he had actually found a treasure.

Maria, the leading female publicist of the Candlestick Club, is really extraordinary.

She can almost compete with ten escort girls on her own.

As long as she is willing, she can come over every night for dinner and midnight snacks with the kind of high-roller who will not hesitate to spend two to three hundred thousand yen for a meal.

She also introduced Ning Weimin to several Candlestick female publicists, and helped solicit customers together.

This suddenly increased the daily turnover of Ginza Dangu by at least one million yen.

Even from Maria, Ning Weimin deeply felt that the job of a bartender also contained business principles for dealing with people, and felt that this woman had unlimited potential that could be tapped.

As for how Maria did this?

It had to start from the first meal they had when they met again the next day and went to Ginza Dangu Shrine.

Just from that meal, you can see the clues.

In Tokyo, Japan in the 1980s, there were already many famous Chinese restaurants.

But because they are all run by overseas Chinese, the actual business contents of those Chinese restaurants are not much different, and they all sell so-called improved versions of Japanese-style Chinese food.

This causes Japanese people to always order the same dishes every time they enter a Chinese restaurant.

What about shredded pork with green pepper, mapo tofu, stir-fried pork liver with leeks...

Basically, every restaurant has no real specialty dishes, and the names and contents of the dishes are also infinitely similar.

Needless to say, Ginza Danmiya is certainly an outlier in Tokyo of this era.

Jean Maria's first visit was an eye-opener and she was shocked.

Not only was I very curious about the decoration and furnishings of the restaurant, I couldn't even look past it.

Under Ning Weimin's introduction, she also tried many dishes she had never tasted before.

Just judging from the level of praise she received, it was clear that it completely refreshed her understanding of Chinese food.

But soon, Ning Weimin also discovered something strange about Maria.

Her interest in the restaurant's environment and dishes far exceeds the curiosity of ordinary customers.

She not only inquired deeply about everything in Ginza Dan Palace, but also inquired extremely carefully.

He even took out a pen and paper and carefully recorded it, just like a professional reporter conducting interviews.

Especially when she asked for a menu and wine list, and asked about some details about the wine and food, Ning Weimin was even more puzzled.

He almost misunderstood her as a commercial spy sent by his colleagues to find out the truth, or a reporter sent undercover by someone who deliberately targeted him.

But in fact, this is exactly the secret that makes Maria become Candlestick's top female publicist - dedication.

Despite her outgoing and open personality, she seems to be a very carefree person, but in fact, in addition to being passionate and unrestrained, she also has far more hard work and seriousness than ordinary people.

Otherwise, she wouldn't be able to get into Japan's prestigious Waseda University, right?

Maria's explanation to Ning Weimin was that her job as a bartender was not as easy as it seemed.

Although you do earn a lot of money, you have to pay attention to all aspects. If you don't pay attention, you will not do well in this industry.

For example, in terms of maintenance, fitness and beauty must of course not be left behind.

For example, she has to visit the beauty salon every day. She has her eyelashes and nails done at three o'clock in the afternoon and her hair at five o'clock in the afternoon.

During this period, she will also read three economic newspapers in order to communicate more smoothly with her customers.

In addition, since Ginza Club does not have clearly marked prices, it sells a wide variety of bottled wines.

Some of these wines are champagne, some are high-end red wine, some are whiskey, and some are cognac. The prices range from 70,000 to 80,000 yen to hundreds of thousands of yen, or even several million yen.

Not only did she need to keep the different prices of all the drinks in mind, she even learned the differences between these drinks and studied the preferences of the guests.

Only in this way can we recommend suitable drinks to the guests based on their mood that day and the number and status of other guests traveling with them.

Now she knows so much about wine that she can even talk about wine tasting with customers who sell wine.

And in her words, "Is expensive wine really better than cheap wine? What is the standard for good drink? Is there no upper limit? Of course not! There are many cheap and delicious wines, and the price of expensive wine is So it’s expensive because of the potential value of the brand, which affects people’s thinking logic and measurement standards. So good drink and price are completely different things. Branding can be said to be a kind of psychological fraud.”

She was even able to give a more specific example using red wine.

She told Ning Weimin that the price of imported barreled wine is often cheaper than that of bottled wine, but the taste often changes.

As far as she knows, barreling can easily cause acidification of red wine due to changes in humidity and temperature conditions during long-distance transportation.

Sometimes people who buy this kind of wine mistakenly think that the wine merchant is shoddy, but in fact it is just a failure caused by insufficient objective conditions.

What's more, the same brand of red wine, due to different years, will have some differences in the amount of tannins produced, the level of aroma, acidity and sweetness, etc., and it is impossible to achieve a constant taste.

Therefore, the human tongue’s tasting ability is limited.

Some sommeliers’ wine tasting shows are actually somewhat exaggerated performances.

People's judgment on the quality of a wine is mainly based on the data and information obtained by the taster.

So by analogy, she also believes that food is the same.

In fact, the word "delicious" has different meanings in different circumstances.

It's more of a sensation in the brain than a sensation on the tip of the tongue.

As people often say, anything tastes good when you’re hungry, and that’s about it.

In fact, no matter how brilliant the chef is, no matter how hard he tries to make the food taste good, there is still a limit to the taste.

On this basis, we want to further enhance the customer's evaluation of the food, so that the customer will be truly unforgettable and satisfied with the food.

Then consider how to adapt to the customer's own mood, match the style of the store, the ingredients of the day, and add some of your own elaborate ideas to implement it in the cuisine itself.

To put it bluntly, just like when Japanese kaiseki meals are served, the store always has some interesting sayings.

For example, what color of side dishes should be paired with what type of fish was specially shipped today, and what should be paired with it? The taste is very lively, and you can experience several different flavors dancing on the tip of your tongue, etc.

Zeyang's explanation is equivalent to giving a psychological suggestion to the guests, which will indeed make people feel the extraordinary deliciousness.

Because of this, Maria wants to know as much as possible about Ichiginza Dangu in order to introduce the unique features of the dishes here to the guests she brings, so that the guests can have a better experience.

After hearing Maria's remarks, Ning Weimin not only suddenly realized it, but also deeply believed it.

Although Maria thought that mastering the cultural connotation of Chinese food was too simple.

But its starting point is exciting.

Indeed, it takes some skills to make Ginza people, who never tire of fine food, appreciate the delicious food.

If Maria could really give an interesting explanation to each Ginza Danmiya dish or dish, it would be no different from the art explanations you hear when going to an art museum, and it would be like a guide to classical music appreciation.

And the human brain’s thirst for this kind of experience can never stop.

You know, Ning Weimin himself is an expert in branding and a master of gimmicks.

Naturally, we understand how powerful the pleasure that the embodiment of added value brings to the brain.