What owning a ramen restaurant is like

So many questions and thoughts.

1. You don't see that many young people putting in all those grueling hours.
2. He really needs to delegate some of his tasks.
3. Would a low-wage immigrant be able to fit in? Mexican and Central American workers are an integral part of every American restaurant, but would a Chinese or Southeast Asian employee fit in culturally in such a cramped environment?
4. What is that orange device he hits the tops of the eggs with?
5. That's a very clean kitchen.