Welcome to Persona Trapped! A Persona role-playing forum that is in its own continuity and open regardless of roleplay level
or familiarity with the Persona franchise. Please take a look if you're even the slightest bit interested! If you have any
questions or concerns, you can contact one of the staff or drop by our discord which can be accessed by the icon on the lower right!
This is Sanyo news! The warmth of summer has just arrived, the odd chill that was spring is now gone! We got some strange news for you rumor mongers though. It seems that there is a cherry blossom tree atop the Bubble. All attempts to have it taken down seem to have failed. For now it still seems to be under investigation.
Naganoodle is a two floor building located smack dab in the middle of the main thoroughfare between Wakaba High and Mishiro High. Originally a small noodle joint founded in the late 70s by one Gennosuke Nagano, the establishment flourished considerably due to its proximity to both high schools and is known throughout the city as one of the more reputable family restaurants. Nowadays it fields a staff of well over three dozen chefs, hosts, waiters, and others to maintain its reputation in Sanyo.
Business in recent years has taken a slight dip, and a string of turnovers has left the remaining workers burdened with extra hours and responsibilities. Wanted ads for Naganoodle riddle newspaper clippings, work ad listings, and social media. Business keeps booming, and so extra hands are always welcome!
The main floor is surrounded on all sides by tall windows that allow light to flood in when the thick drapes are not rolled down. At the center of the building's street-facing side is the entrance where two greeters stand poised to welcome incoming guests and lead them to their seats. Inside is a wide dining area where dozens of black chairs and tables are positioned. The floor is composed of well-kept white linoleum tiling and is fairly nondescript. Comfortably cushioned booths line the windowed walls at the front and on both sides, while the rear is reserved for a spacious bar. Folks at the bar get a front row seat to the main event - the bar chefs cooking just meters away. Double doors lead to the kitchen proper, where other dishes are prepared by kitchen chefs, line cooks, and extra part-timers (depending on how busy the establishment is). At the far left corner is a hallway leading to restrooms. The far right corner has a single doorway leading to a pair of closed-off stairwells leading upstairs and down to the basement.
The second floor is a long hallway leading all the way to the other side of the building. Doors leading to office rooms, storage closets, and other spaces are laid out evenly along the hall. It's exceedingly plain, with a navy blue carpeted floor and cream-white paint coated over the walls.
Finally, there is the basement. We do not talk about the basement.
Here is a list of occupations within the restaurant. Naganoodle is always looking to hire... but keep in mind that the restaurant utilizes a rather thorough interviewing process that goes as far to include background checks and drug tests when deemed necessary. Few employees are ever hired off the street without at least being screened by the restaurant's upper management.
Greeters: They greet customers at the door and lead them to open tables or bar seats. Naganoodle typically fields two greeters during business hours, with a third thrown in when traffic is high. Greeters are expected to follow a strict uniform code: black slacks and black or brown loafers, a solid white tucked-in dress shirt or blouse (long-sleeved in winter, short-sleeved in summer), and are expected to maintain a clean and presentable appearance. Tattoos and piercings must not be extremely distracting. Greeters are expected to display a warm and friendly personality to all guests. Naganoodle prefers to keep their brooders in the kitchen. Part-time position.
Servers: Servers take guest orders, refill drinks, deliver food as it comes, take your money when it's time to foot the bill... It's what you'd expect from anyone waiting on your order at a restaurant. Like Greeters, Servers have the strictest dress code: black slacks, black or brown loafers, a company-issued front apron to hold their pad, napkins, chopstick and straw packets, and a solid white tucked-in dress shirt or blouse (short-sleeved at all times). Presentable appearance and hygiene is of the utmost importance for Servers - piercings and tattoos must not be extremely distracting. Part- and full-time position.
Kitchen Chefs: As the number of orders far exceeds what the bar chefs can manage, kitchen chefs are also hired to prepare dishes for floor patrons. A plainer white chef's uniform is issued to employees, though they are also permitted to bring in their own. Presentable appearance takes a backseat to maintaining proper kitchen hygiene standards. Full- and part-time position.
Line Cooks: For those unaware, line cooks typically handle the preparation of ingredients and dishes in kitchens, as doing so takes pressure off the chefs. Like any production line job, a mechanical understanding of how to prepare dishes to the recipe stated is required to be a successful line cook, and it can be a very hectic or taxing job. Full- and part-time position.
Bar Chefs: Likely the most entertaining position and definitely the highest paying. Bar Chefs are professionals who are expected to put on a show for guests while preparing ramen orders. Four to six will be assigned to a shift at a time, and they will rotate regularly between cooking and bartending, prioritizing cooking the bar patrons' orders. Bar Chefs are expected to wear a restaurant-issued black and white chef's uniform and black Naganoodle apron while cooking. While bartending, the apron can be removed. A presentable and hygienic appearance is very important for Bar Chefs, but tattoos and piercings need not be heavily moderated. Bar Chefs are typically hired from within when talent is noticed in Kitchen Chefs or Line Cooks, but some are hired off the street. Full-time position.
Dish Washers: Doesn't any more basic than this. Clean the tools, replenish utensil racks, the good stuff. Dish Washers also do custodian work where applicable. No dress code is enforced, but wearing loose or skimpy clothing is likely a bad idea. Part-time position.
Assistant Managers: Assistant Managers supervise Greeters and Servers while responding to guest needs, complaints, and concerns. They are expected to have good multitasking skills and flexible minds. One Assistant Manager is typically deployed at any given time during operating hours. When they are not handling guests, Assistant Managers typically take inventory of supplies and ingredients. Their dress code consists of black slacks or a knee-length skirt (behold, the only uniform code that permits a skirt), polished black or brown shoes, and a tucked-in non-white solid colored dress shirt or blouse. Exceedingly loud shades are discouraged. Full-time position.
If you're interested in joining our team, post below with a position you might desire as well as possible plot hooks that you can offer Kaito while at work!
Saeko would be interested in a part time position for either the kitchen chef or line cook positions.
While she is already pretty good at cooking, she wants to improve, and just always cooking at home for her mom, brother, and grandmother isn't doing enough to help improve her cooking. However, because of her tendency to fall asleep, she may need to be woken up before her shift, or possibly even during her shift but because its work and not school she would make more of an effort to not fall asleep on the job, so she would be one to keep an eye on.
Due to Saeko's shyness, she will probably pop in and out of the restaurant a few times, before trying to get a job.
------------------------------------------------------------------------ Saeko's Speech Color = #a15cff