  Training today was a lot of fun. Keith threw us around as he worked on the Gyokko Ryu Kihon Happo. Ryan and I just practiced ukemi, rolling out of techniques and giving honest attacks. My arm hurt, so did Ryan's, but we kept plugging away at it. Mr Maienza was as nice as always, and I wish him the best. Afterward, Ryan and I convened at Cafe Ambrosia on Maynard in Ann Arbor. We talked about what we saw, and what we felt were the lessons of the session. We walked away with a few secrets, and some techniques for being better at what we do.
I felt as if I was being checked out by one of the barristas at the cafe. I am always happy to receive attention from the opposite sex, but wasn't quite up to initiating conversation. With servers in the food industry, there is always a certain level of allure and also a level of inattainability. Let's consider for a moment, that when women bring you what you want, and what you want in this case is food and beverage, you tend to feel a little bit of desire. It is also true that in food service, servers try to look good. Presentation is everything in food service. And, this barrista was attractive, which creates a certain amount of confusion. Average chances of hitting it off with a server/bartender/barrista?
Not much, because when does the job end (being friendly, chatty, and attractive) and the person begin (substance, personality, et cetera)? Can you ever get to know that person in their work environment? What does my dumb male mind consider? Go back some other time and see if the same attention is there. Will I? Maybe when I can afford another cup of tea. I see the hole, I've fallen in it before. I'll fall in it again. I know one day I can avoid the whole thing. All my best to the universe! 
