Some restaurant observations...

...about the one (Thai) restaurant where I work now:

1) It's really something how much of the back-of-kitchen staff has flipped since I started working there like over two years ago, like one (older) (Guatemalan) worker who had left right after I got there came back and the one (Guatemalan) guy who we started the diablo joke with still works there sometimes for extra cash, but otherwise pretty much everyone is different...

It's like an article that I've read, that like half of a typical restaurant's staff flips over in the course of a year.

2) I guess we make the fishcakes with "ladyfish," which the one (Thai) (wife) owner with the tired face said is "chewy" and is used for fish cakes a lot in Asia, like in Thailand, Vietnam, and China.

And, I hadn't thought about it, but as soon as she said the word "chewy," it automatically struck me that that description was very right, because the fish that we use in the fishcakes **is** exceptionally chewy.

It's quite the odd texture for fried fish, but you don't necessarily think about it, unless someone points it out.