Being gluten free is anything but easy, and eating at (almost) every restaurant is a hassle (if you have ever eaten with somebody who is gluten free, you know exactly what I am talking about). Luckily, restaurants are (finally) picking up on recent trends and offering options for us gluten-free folks.
For many of us, ordering wine in a restaurant is like shooting darts with our eyes closed. We set the bar quite low for ourselves when it comes to defining success, and often we're content just to hit the board. We may aim for a delicious wine (and strive not to embarrass ourselves in the process), but how can we expect to consistently nail our target when we're shooting blind?
One of the big reasons many of us travel is for the food. We want to try those specialties that don't taste the same at home, not to mention those foods we can't even get at home -- think mangosteens in Southeast Asia, or a pint of Guinness in Ireland -- and, of course, we want to dine in local hangouts rather than tourist traps.
Most of the traits may seem small and tedious. The fact is that sushi preparation is made up of hundreds of small and (what may seem) tedious daily routines. One can easily skip those routines if one wants to. What makes the difference at the end of the day is one's willpower to hold on to his discipline to do all those small steps. Ultimately, it is an accumulation of those daily routines that will make a good sushi chef into a great one.