As a friend of mine takes me to two different restaurants to show me service from no service, I slowly recognize the slight difference of what a good restaurant experience should be like.
After taking a seat at the bar in Bond 45 we were greeted by the bartender who asked us what we would like to drink and provided us with menus. Right away, we were all on first name bases and we were addressed as if they met us before. As more people entered the restaurant, the atmosphere become more lively but still maintained its warmth. The sushi chef and the bartender continued to make the way around the bar having small talk with all the customers. While the bartender ventures into unknown territory creating basil martini and kiwi martinis the sushi chef is molding edible art right before your eyes.
On the other hand, at Je Bon, the experience was slightly awkward. Although the environment had potential to be cozy, the bartenders appeared to be less charismatic. With clients at the bar, they were zapping flies with a electronic fly swatter that looked like a tennis rackt. I watched them kill a fly right next to a flask of saki which they later on served after checking that there were no dead flies. While one of the bartenders were assisting clients and staring out into space, the other one appeared to be engaged in a conversation at the bar with a few friends flauting her flare and stroking her own ego. So if you decide to visit this place, make sure you get a seat in the dining area and stay away from the bar until they undergo re-structing.
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