Collection of short message cards

Q:

I'm taking classes at the Hongo campus. I love the menu on the second floor of Komaba, but I have classes at Hongo during the weekday lunch hours, so I can't go. Would it be possible to extend the opening hours to at least weekday evenings or weekend lunches? Thank you for your consideration

A:

Regarding your request to open the second floor on weekday evenings and weekends, we regret to inform you that, due to internal circumstances, we are currently operating with only the first floor open, and are managing to keep it running despite staff shortages. Furthermore, given the total number of customers using the cafeteria, it is currently difficult to open the second floor during your requested times. We are very sorry that we cannot fulfill your kind request. We
will consider offering the second-floor menu during the shortened hours of the first floor during spring and summer holidays, although this may be on a limited or occasional basis. In that case, we will inform you in advance of the period and menu.

Q:

I wish they would improve the way they make katsudon.
When they pour the sauce over the pork cutlet, the sauce soaks into the cutlet too much, completely ruining the crispness of the coating, and the coating peels off while you're eating, which is unpleasant. Instead of pouring the sauce over the entire cutlet, if they just pour it in from the side without getting it on the cutlet, the flavor of the sauce will be just right, and the crispness of the coating will be preserved. I wish they would understand more that the condition of the coating greatly affects the deliciousness of katsudon.

Until now, some people would make the katsudon so that the sauce wouldn't get too much on the cutlet, so I kept quiet, but recently the batter has always been soggy, and I can no longer tolerate it.
I myself have made katsudon many times in my past part-time jobs, so I am confident that changing how the sauce is applied won't be that much of a burden, which is why I'm posting this. Please improve the preparation method as soon as possible. I earnestly beg you.

A:

Thank you very much for your valuable feedback.
As you pointed out, in order for customers to enjoy the katsudon, the sauce needs to be added in a way that it does not get on the pork cutlet. We will share this with our part-time staff again and strive to make improvements.