Coming in, sitting down, scanning the menu, ordering, waiting, eating and finally, satisfactorily patting our bellies while saying "wasn't that good" before going home. This is the order of things, the way we eat out. It is a complacent activity by design. Often, the joy we take in having a meal at a restaurant is preceded by a reluctance to do work. We don't want to cook, and we certainly don't want to clean up after ourselves. Thus, the luxury of being served dinner by someone else -- usually someone we don't see, or think about -- forever appeals.
|Photos by Kathryn DeBruler|
Sitting at the bar that faces the open kitchen of Ramen Hakata, one is reminded of just how much work it takes to make dinner out so easy, and so passive, for restaurant-goers. The galley-style kitchen is just big enough for four or five cooks and the occasional waiter bearing clean dishes. Any more staff and the rapid, fluid movements of the workers would be stalled.More »