At Sticks'n'Sushi we only employ people with big smiles and small egos. We don’t want to waste our time or working lives on colleagues who are not collegial, or on capable people who think they’re so good that everyone else pales in comparison. We employ people with personalities. People who think WE rather than I.
And it’s a fact that people who take their work seriously, while making light of themselves – are the ones you like the most. Attitudes like that never scared away a customer or a colleague. And it’s an attitude we rate highly. Because it breathes a good atmosphere into every working day and brings happy whistling to the kitchen.
That’s how we are
One studies law, another dreams of becoming a chef, while a third is saving up to travel round the world. A fourth wants to run a restaurant one day. Sticks’n’Sushi has many varieties of fish, and that variety extends to the staff. We believe that a job with us should be a stride towards fulfilling your ambitions. After all, people who are on their way make more enterprising company than people who stand still. And if Sticks’n’Sushi can help, we are happy to do so.
We make duty rosters which fit to study plans, we create career paths so that a trainee can maybe become a boss one day. We provide advice and offer competencies from everyone affiliated to our company – like marketing staff, business psychologists and lawyers. What do we ask for in return? Dedicated effort, while we are together.
That's how we are.
That's how we are.
The art is to provide a treat – with no waste of culinary resources. The whole idea of Sticks’n’Sushi is to serve small, self-contained delicacies, which together form a successful whole. You could say that we try to create an exotic experience with modest means. Thoroughness and discipline are the virtues we have imported from the Japanese kitchen with an open mind and through an open door.
We prepare the fish with care and take pains to ensure that the guest gets the very best. We use only the finest materials, and EVERY piece too. Lock, stock and barrel. Waste is waste – of fine fish, fresh vegetables, prime meat, money, professional pride and everything else. But how do you avoid waste? You simply do not do it!
That’s how we are
That’s how we are
You are allowed to swear. But only at yourself. Not at your colleagues and not at guests. At least not so it can be heard. Because we do nott want to listen to griping or grumbling in our shared workplace. A bad tone is nothing else than a bad habit.
Even if you are the chef, house manager or director you are not exempted. It sounds slightly like mother, but she meant well. So we continue her good work – and speak decently.
That’s how we are.
That’s how we are.
There are some things you cannot take away from our take away. One of them is waiting time. No customer likes waiting, but they have to. We actually insist on it. Because the alternative to waiting time is that we make the food in advance. And supermarket culture is not welcome with us. We aim to serve the optimal sushi meal, and everything that is unsuitable for prior preparation we make on the spot and to order.
Freshness trumps waiting time – every time. However, we make it a point of honour that the customer does not wait ONE second too long.
Freshness trumps waiting time – every time. However, we make it a point of honour that the customer does not wait ONE second too long.
Wasted time is a bad starter to serve for any customer. So: We do not work with fast food, but we work fast with slow food. Through routines and processes which constantly ensure that we maintain pace and quality. Many of these working routines, by the way, are developed from colleagues’ bright ideas, which are then shaped, trimmed and processed. So please say if you have any suggestions.
We believe that every good process can be even better.
That’s how we are.
We believe that every good process can be even better.
That’s how we are.
One almost feels like not devoting a whole paragraph to it. Because it goes without saying. When you work with raw fish, it is akin to a religious commandment that the fish is fresh. It follows as naturally as the tail follows the head. We do not catch the fish ourselves, but we are very careful who we hook from the pool of suppliers. It is important that they share our eagerness to serve the sublime. Even the slightest doubt about the quality of the fish will only benefit the garbage bag.
At Sticks’n’Sushi we are also willing to spend that extra sum to obtain organically produced fish as far as possible, and that the salmon is not caught with nets. This is not to say that we are obsessed with correct attitudes to everything and everybody. We don’t have the kind of toilet paper that scratches at one end and benefits the environment at the other. Nor are our takeaway bags made of recycled paper. We are not idealists down to the microscopic details. We can’t really afford that. But we are on the case and take one step at a time.
That’s how we are.
That’s how we are.
At Sticks’n’Sushi we are all over the place – in the strictly literal sense of the phrase. You cannot run a restaurant
exuding warmth and atmosphere if you are not constantly out on the floor, at the tables and back again. “Walk the tables, talk the tables”, as we say at staff meetings. It means that we take the role of the host seriously. We keep an eye on the tables and we are happy to talk to our guests.
exuding warmth and atmosphere if you are not constantly out on the floor, at the tables and back again. “Walk the tables, talk the tables”, as we say at staff meetings. It means that we take the role of the host seriously. We keep an eye on the tables and we are happy to talk to our guests.
Personal service means that you can sense the person behind the uniform. If all this sounds didactic, it is not
meant to be. We just recruit people who can do that kind of thing, because they think it is a pleasure to please others.
That’s how we are.
meant to be. We just recruit people who can do that kind of thing, because they think it is a pleasure to please others.
That’s how we are.
