[Sca-Cooks] Conveyor Belt Sushi was KFC

[lilinah at earthlink.net]

Cheez! We have, uh, boat-loads of "conveyor belt" sushi places here
all over the SF Bay area.

The set-up is thus:
The counter is an oval (or if the restaurant is big, a very very very
long oval). There's an "inner oval" which is a little trough of water
in which are tiny "boats" all chained together. They go around and
around and around... To get in and out, there are breaks in the
counter - but not the boat trough - that servers, shushi chefs, etc.
can duck under and into the center of the oval. This counter is too
big for the chef to just place your food in front of you - that is -
he is not right in front of you - in fact, he could be very far away
from you.

You place your order with a server. She walks it over to where the
sushi chefs are, handing it OVER the counter to them. One prepares
your order. Then he places each dish on a little boat. When it gets
to you, you take it off the boat. Then you eat it :-) Your tab is
counted by the shapes and colors of the dishes by you (shades of Dim
Sum houses). If you notice a dish of sushi going around and around
and around, it is wise NOT to take it...

BTW, sushi is family food around here, NOT just the purview of adults.

Anahita