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Kim: You said 150 feet? <br />Takase: I think that's the requirement right now. <br />Kim: Okay. <br />Taniguchi: Any other question? <br />Lopez: Yes, following up on Director's concern over monitoring the outside, I see when <br />Mr. Chang, correct? <br />Takase: Kim. <br />Kim: My name's Eric. Chang is my brother... <br />Lopez: When you discuss where the serving area is going to be in that corner of the <br />tasting bar, that means the backs are to the tables in the rear and they have to look <br />across where you have the bottling and packaging area, and then over in the other <br />corner, you have a distilled water cooler. I'm asking how visible are those table out there <br />that you can monitor them effectively, with all this... <br />Kim: If you look at it, this is all window area. <br />Lopez: Well, yes, but I'm talking about the attention of whoever's serving at the tasting <br />bar. They're the ones that are going to be monitoring? <br />Kim: Yes. <br />Lopez: So they have to look behind them? <br />Kim: No, not really, because he's going to be facing, looking through all the. .this is the <br />main serving area right here (referring to map). We're not putting any tables here <br />actually. This is where the Thai restaurant is putting their tables. What our server will be <br />monitoring right in the front. <br />Lopez: I'm not sure I'm seeing it. <br />Nahale-a: The tables along this straight side are for the Thai restaurant? <br />Lopez: This is the serving... <br />Nahale-a: ...where the register is. <br />Kim: Right here, so the server is going to be right here and they'll be looking through <br />here. <br />August 2, 2018 — LIQUOR COMMISSION MINUTES 25 <br />