The question of the month: Goro does great jobs as a wonderful chef at SMAPXSMAP's Bistro. I guess he is a wine and food connoisseur. If Goro kun is going to create a restaurant, what kind of place will it be? (Kumiko, 28 years old.)

1999, this year's autumn came too late while the winter came too early. Consequently, there must be many autumn clothes which did not have many opportunities to be worn. Tonight, I have to write the usual essay at the usual place. I could not decide what to wear and ended up wearing a thick charcoal gray sweater. The cafe put a small heater under the each table which is quite hot. My face turned red from the heat like a boiled octopus. (I am wearing the Birdman concert staff T-shirt under the sweater; therefore, I can't take off the sweater.)

I looked around the place. I have been coming to this cafe almost 3 years and I saw some familiar faces. There is a middle age (!?) gentleman wearing a tweed jacket and a black turtle neck sweater. He is sitting near the counter by the plant. I think the shape of his moustache is different every time I see him. I wonder why I choose to come to this ordinary cafe regularly. Of course, the location is very convenient. The size of the table is big enough and it is very stable to write the essay. More than anything, the most important point is that this place is comfortably busy. Obviously, this is my point of view. On the other hand, I wonder how the staffs at the cafe see me who come here once a month around the same time. I am a customer who does not have any particular taste. I have ordered different things, such as chamomile tea, frozen yogurt and a glass Champaign, depending on my mood and feelings. Also, I go over my essay every 30 minutes and smile.

My friend, who is a sommelier, told me a while ago that there is a technique, which customers can use, to get a respect from restaurant staff. You go to the restaurant often at the beginning to give the strong impression to the staff. You will be respected as a regular customer. Then, after a while, you stop going there all the sudden, but visit there in regular intervals. At this point, you became "the real regular customer."

It is really thrilling and funny experience to visit restaurants with my friend sommelier, Mr. H. The most of young sommeliers get really nervous when they see my friend. They can't hide their curiosity about what he will order. They are also very surprised to see me when I do the tasting of wine instead of him. I feel that there are some tactics going between the customer and the staff.

Lately, I am into the imagination game of producing own restaurant or bar. Of course, the food and atmosphere of the place is important. But, the most important thing may be the staff working there. The place should be able to provide both the tactical game of ordering and eating, and the warm cozy feelings of welcome. Other words, the staff should know when to leave the customers alone and when to give special attentions to them. Also, in the essence, I should be able to enjoy coming to the place as a customer. I would like to discuss my thoughts about creating a restaurant to the waiter who is hiding behind the Benjamin tree next to the counter.