What's the experience of learning to cook sushi?

Start killing fish every morning as soon as you enter the kitchen, such as salmon, red scallops and so on. These sashimi are served every day. It must be processed before lunch and put in the refrigerator. On the other side, sushi rice should be prepared, saying that the rice should be measured well and the fire should be adjusted regularly. If the meal is not done well, the chef will scold you. There are always many people ordering food at noon. Just work with your head down. People will feel nervous when the sound of ordering a single machine keeps ringing. I am most afraid that I will read the wrong order or the waiter will go to the wrong table. The guest is innocent. After doing it well, I prepare materials, all kinds of juices, and cut them. I feel that there are endless things to cut every day. Busy until after work, I have to clean up. You can rest for about two hours in the afternoon. There are zero o'clock in the evening and set meals, but the same thing is to bend over and be busy. I have two colleagues who are sushi restaurants, both of whom have mild or severe lumbar muscle strain. It's like this every day, working with your head down and getting off work with your head up. Sushi is very simple for many people. Take a piece of sushi rice covered with fish and roll a roll of sushi cabbage. I think so too. It's really a common thing. I think what you really learn from sushi is the experience of doing things and the way you treat guests, because sushi tables are all face to face with guests, not simply making sushi.