However, like the other guests at the Tokyo restaurant, I now have to pick up the dishes from the tray myself. I return the dirty dishes to Mito-kun and throw the trash into the open bucket at the bottom of the robot. Especially the upper class restaurants do not want to ask for so much cooperation from their guests. And some customers have a guilty conscience that the machines are taking away people’s jobs. But manager Yamashita assures: “Robots help us improve the service. The machines free up waiters from serving too much, giving them time to help grill guests.”
And so I point to a waitress wearing a red armband with the inscription “Grilled Meat Policeman” at my desk. For me, she places a long piece of beef on the hot grill rack in the middle of the table, turns it over after a minute and then swirls it around like a roll with her tongs to draw up the heat. I couldn’t do it that well. She also tells me that the two Mito-kun supports the staff well, especially during peak times. “When there are a lot of customers, machines are a huge help,” says the young woman. “But if we have enough time, we like to bring plates for the guests ourselves.” In fact, two machines are located right in front of the kitchen counter while waiters walk through the aisles and serve tables.
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