Northern Exposure was a show that I enjoyed watching while it was on the air, though silly at times, it viewed the world’s complexity through the eyes of a simple town of people in Alaska. Sometimes it arrived at some very interesting and thought provoking conclusions. Similarly, in my former life I was a professional chef. And I tend to apply what I learned there, to my current career. It’s had some successful results.

I began working as a Sushi chef over 20 years ago when Sushi was still considered a fad. I worked at one of the most popular Sushi bars in Seattle in that period for 10 years. It was a very different occupation than software in many ways, but surprisingly much of what I learned is applicable to software and web site user experience.

Here’s what I consider some of the more important things. I’ll allow you to extrapolate how this can apply to software and website user experience.

1. Earn your customer’s trust. Trust is not default or implicit. The first time a customer sits in front of you, show respect and be attentive to their needs. Be humble. If a customer does not trust you, all is lost. Epic fail. A customer will come back to you if they feel they are treated right.
2. Know your customer. What do they enjoy? Remember it. It matters. Always remember the special things a customer likes down to the minute details. For example I used to make custom handrolls for a famous musician that kept them coming back time and time again.
3. Presentation is first. Taste is second. Think of it as first impressions are most important. I believe that taste and texture are also paramount, but if it looks unappetizing, your customer won’t even consider putting it in their mouth, and that’s a fail.
4. Be an expert. Know your fish. Be at the ready to answer the most esoteric questions about your product, because sooner or later the question will be ask.
5. Keep your knife sharp. Be prepared. Be prepared for the rush. Preparation cannot be underestimated. It can make or break the success of a restaurant. There is a phenomenal amount of preparation involved in a sushi bar. Who would have thought. “It’s just raw fish slapped on rice, right?” some people said jokingly. Have contingency plans. Make sure you can handle the volume.
6. Beginners should not be given Uni (sea urchin) on their first visit. Give them more advanced items when they are ready. Don’t force things upon them, but keep trying to push the boundaries.
7. Keep the area neat and clean. Don’t clutter it up with irrelevant things. Some people don’t care, but those that do will not sit down in front of you.
8. Maintain a high level of quality. Don’t give customers product that is not up to standards. This is a quick way to lose the clientele that matter. Take care in every aspect of the process.
9. Always greet the customers that come in, thank them when they leave, and most importantly always respond to customers praise and queries.
10. Change the menu on a regular basis. Keep things lively. Try new things. Experiment. Innovate. Test new things on a small audience, and if successful put it on the menu.
11. Creativity is highly valued. Adding that really cool looking garnish to the dish is not gratuitous. It shows the customer that you took the time, and that you care.
12. The customer is always right. Cliché yes, but it holds true. Give the customer the best service you can. Always think of the customer. Always be friendly.
13. Lastly, have fun. Don’t do it because you feel you have to or need to. If you don’t enjoy it you might consider another occupation.

Do you have former occupation wisdom that can be applied to software and web site user experience?. Write a comment and tell us what you think. Stay in touch with us through Twitter.