A Day in the Life of a Dedicated Part-Timer

The hustle and bustle of city life. The clinking of utensils, the sizzle of cooking food, and the chatter of customers all around me — these are the familiar sounds that signal the start of another day at my part-time job in a busy Japanese restaurant. Today, I’m taking you on a journey through my day, a day that’s all about finding balance amidst chaos. I’m going to give you a glimpse into my life, which revolves around the art of multitasking, the challenge of mastering new roles, and the lessons that this busy life has taught me along the way.

The Balancing Act: Juggling Multiple Roles

My days are often a whirlwind. From my part-time work at the restaurant to my commitments at Rice Burger Studio and my podcast at Iwakansai Buddy, every day is a balancing act. There are days when I clock in over 12 or even 13 hours, leaving me with barely six hours of sleep. Sometimes I ask myself, “How am I keeping all these balls in the air?”

The answer is simple: sheer determination. And it’s also the lessons I’ve learned on the job, lessons that have stuck with me, that allow me to keep moving forward.

A New Challenge: Stepping into the Itawaki Position

Recently, I took on a new role at the restaurant, one that’s pushed me in ways I didn’t expect. It’s called the itawaki position, also known as board-mae, where the real action happens. Imagine standing at the counter, directly in front of customers, slicing fish, preparing dishes, and keeping up with a seemingly never-ending stream of orders. It’s a high-pressure environment that demands speed, accuracy, and a lot of focus. And let me tell you, this role is not for the faint-hearted.

Stepping into this position for the first time was, in a word, overwhelming. The sheer volume of orders rushing in, the tight timelines, the customers watching expectantly — it was like being thrown into the deep end of a pool and trying to keep my head above water. I felt the weight of the pressure build up quickly, and there were moments when I was sure I was on the verge of a mental breakdown.

But just when I thought I couldn’t take it anymore, a lesson from my past came to mind. A lesson that changed everything.

The Art of Preparation: A Lesson from Craft Class

Back in my craft class, I learned an important lesson that I hadn’t fully appreciated until I was in the midst of the chaos at work. This lesson revolved around the idea of “sei,” a Japanese word that represents preparation. It’s not just about getting physically ready for something — it’s about mentally preparing yourself.

In the context of cooking, “sei” applies to how we organize ourselves, how we plan our movements, and how we visualize the actions we’re about to take. It’s about making sure that every step is deliberate and well-thought-out. Whether it’s tidying up a space, arranging ingredients, or even cleaning dishes, mental preparation is key. It might sound simple, but when the pressure is on, this mental foresight can mean the difference between chaos and control.

When I first started at itawaki, I didn’t quite get this. I was reacting instead of thinking. For example, when I saw an order come in, I would jump straight into action without thinking through my movements first. It felt instinctive to just dive in, but that was exactly what was leading to mistakes, wasted movements, and stress.

True preparation, I’ve learned, is much more about taking a second to stop and think. You mentally map out what you need to do, then follow through with deliberate, precise actions. It’s like playing chess — if you make a move without thinking ahead, you’ll end up scrambling to react to your opponent’s next move. But if you think a few steps ahead, you’re prepared, calm, and ready for what comes next.

Applying the Lesson: Efficiency in Chaos

That lesson from craft class clicked with me as I stood at the itawaki counter, surrounded by the noise and fast pace of the kitchen. I realized that I hadn’t been mentally preparing myself for the work I was doing. I was rushing in without any real plan, which was why I was feeling overwhelmed.

So, I made a change. I started applying the concept of “sei” to my daily work routine. Before I even touch the knife or start preparing a dish, I take a moment to assess the situation. What’s the most efficient way to slice this fish? How can I move between tasks smoothly? What can I do to save myself from having to go back and fix a mistake?

That mental preparation made a world of difference. It slowed me down — in a good way. It gave me a sense of control over my work, even in the middle of a chaotic kitchen environment. I was still moving quickly, but this time I was moving with intention. It’s like the difference between sprinting without a map and running a marathon with a well-marked course. The destination is the same, but the journey feels a lot less frantic.

The Power of Visualization

One of the key parts of mental preparation is visualization. Now, before I take on a task, I picture myself doing it in my head. It’s like a mental rehearsal — I see myself slicing the fish just right, plating the dish perfectly, and handing it off to the customer without a hitch. This kind of visualization has helped me tremendously in dealing with the high-pressure moments.

Think of it like athletes who visualize the race before they run it. They imagine themselves at the starting line, running smoothly, hitting their stride, and crossing the finish line in victory. That mental exercise primes their body to perform at its best when the actual race begins. The same goes for the kitchen. By mentally rehearsing the task at hand, I’m able to execute it much more smoothly when the time comes.

This practice has helped me manage the stress and fast pace of my work environment. It’s given me the confidence to know that I can handle whatever comes my way, and it’s made me more efficient in everything I do. Even when the kitchen feels like it’s spinning out of control, I know I can stay grounded.

Overcoming the Physical Challenges

Of course, the mental aspect is just one part of the equation. The physical demands of the itawaki position can’t be ignored. Standing for hours on end, slicing fish, moving quickly between tasks — it takes a toll on the body. Add to that the long shifts I’m already working, and it becomes clear why some days feel like a marathon.

But in the same way that I’ve learned to mentally prepare for the work, I’ve also had to physically train myself to handle the demands of the job. That means staying active outside of work, keeping my body strong, and making sure I’m fueling myself with the right foods to keep my energy levels up. It’s all about taking care of both the mind and the body, because both are essential for keeping up with the challenges of the job.

A Newfound Respect for the Work

This experience at itawaki has given me a newfound respect for the work that goes into running a restaurant, especially in a place as busy as where I work. It’s easy to overlook the effort that goes into every dish when you’re sitting on the other side of the counter. But now, having been in the trenches myself, I can see the artistry and precision involved in every step of the process.

From the chefs who create beautiful, intricate dishes to the servers who keep the flow of the restaurant running smoothly, there’s an entire ecosystem working behind the scenes to create the dining experience that customers enjoy. And being a part of that system, even if only in a small way, has given me a deeper appreciation for the culinary world.

Conclusion: A Journey of Growth

This role at itawaki has been one of the most challenging things I’ve taken on in my part-time job, but it’s also been one of the most rewarding. The lessons I’ve learned — about mental preparation, efficiency, visualization, and the importance of staying calm under pressure — are lessons that I’ll carry with me in all aspects of my life. It’s not just about getting through the day or completing a shift. It’s about growing as a person, learning new skills, and finding ways to improve.

As I continue to navigate the demands of my various roles, both at work and beyond, I’m reminded that the real challenge isn’t in the number of tasks we take on. It’s in how we approach them. With the right mindset, the right preparation, and a willingness to learn, even the busiest days can become opportunities for growth.

To all my loyal listeners, thank you for joining me on this journey. Whether you’re following along on my podcast, tuning in through Discord, or supporting me on Patreon, your encouragement keeps me going. I hope that by sharing my experiences, I can inspire you to face your own challenges with determination and purpose.

Until next time, stay inspired, and remember that every challenge is an opportunity to grow. See you in the next episode, where I’ll dive deeper into the lessons I’m learning and the experiences that shape my life as a dedicated part-timer.