we normally start a daily work at 8:00 am, in the very first few hours (3-3.5 hours usually) the rolls and packs should be prepare well. than stir the special sushi rice with the stirring machines. after all the preparation done. sushi makers can have half hour leaving for lunch. after rest, come back to continue making sushi which we propose is lack, or assist the sellers. when stressful lunch time past, we gonna prepare the materials for next day.everything done, the stirring machine, sushi wrap machine should be seriously cleaned. in each part of stage, the quality and speed are strongly required, otherwise the efficiency of the team will be dragged down. when teammates have good co-operation, every work will be done easily and fast. the hardest part maybe is the simon cutting.