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“A-about the full-course offering... I was thinking, for the second dish, the, um, the fish salad..." "Don't you go giving me all your bright ideas too! Get back to washing dishes!" "Yeep! Y-yes, sir! I'm sorry, sir!" "No. I'd like to hear your idea." Stop acting like you're in charge, girly! "Um... I was wondering if we might let the customers decide how much dressing they want on it." "The dressing?! What does that matter?!" "Oh? And what gives you that idea?" "I couldn't help but notice it on the dirty dishes that come back. Some have a lot of dressing left on them. Others look like the customer dipped in their bread in the dressing but then left their veggies." Just washing the dishes... was enough to give her the idea for that improvement? "But, um, it would be hard to do anything about it, right? It would mean lots more work for the servers and the kitchen..." "No, not really. Using a Saucière to serve sauces and gravies has long been practiced in France. By presenting it as a traditional touch, it might make for an entertaining novelty for customers." SAUCIÈRE Also called a gravy boat or a sauce boat, it is a small pitcher for holding sauces. Diners can pour or ladle their preferred amount of sauce from it. "Enough! What do you two children know?! This is my kitchen! Customers come to eat my cooking! If you mess with my process any further, I'll kick you both out!" "Um, Head Chef? A customer is requesting more dressing for the second course...” — Yuto Tsukuda