壱の部屋 お庭の四季 お庭で採れる食材のご案内 梅の蕾がふくらんで参りました 桜の木のふもと 今日は ふきのとうが顔を出してました お料理に 使います お楽しみに

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奥丹波 かやぶき古民家 手打ちそば 一幸庵(@teuchi_soba_ikko_an)がシェアした投稿

弐の部屋 ダッタンそば茶をお召し上がりいただきながら お店の歴史 ご案内する五つのお部屋のこと 本日の15品のメニューをご説明申し上げます

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奥丹波 かやぶき古民家 手打ちそば 一幸庵(@teuchi_soba_ikko_an)がシェアした投稿

"燦の天" 奥さま 海老が お苦手なので

木曜日 釜前 助っ人 朝礼済んだら 全てまかせました 閉店間際 帰社 手挽き 田舎 売り切れ ラストのお客さまに ちょびっと愛盛り さすがです

今日も あっという間に 完売 ”人柄で売る”接客に スランプは ありません

昔は そばの種類の多さに 驚嘆していただくのを喜びにしていましたが 最近は お庭のあしらいを喜んでくださることに 誇りを感じます

蕎麦湯は お使いいただいたそば猪口ではなく 新しくお持ちします

週２は来てくださるだろうか 今日は めずらしく天丼のご注文 ”特別に 器 替えさせていただきました” 笑顔いっぱいでした

ホール係 新人さん 15分で 売り切りました 接客テクニックというより お人柄ですね すばらしいです

”最初は つけ汁で 最後は ぶっかけで お召し上がりください” お膳を下げる時 ぶっかけの名残を見ると うれしいものです

奥さま 鴨が苦手なので 今日は ”三元豚の赤ワイン煮込み” ”いつも ひと仕事 ひと仕事 手を加えていただいているお料理に 感謝しております”

”燦の天” 鶏の苦手な奥さまには ”ウマ”の大葉巻き 自家製梅肉を添えて

唯一 ７年前の 旧天そばを ご注文されるお客さまがおられるんです ”ボクが いる時だけですが どうぞ” 追加１尾 お持ちしました もちろん満面の笑顔です

ボクが接客してる20分で お三人注文 親子さんでしたから ひとつ ひつまぶしを提案しました １時間半 外出して 戻ったら おひとりも 注文なし あらぁ～

このスタッフは ボクが長皿 好きなのを知ってるから 必ず 最初の天せいろは 長皿に盛り付けます 人の心を掴むことは 接客の日にも 生かされています