Facing a persistent labor shortage, many Japanese eateries are hiring more foreign staff, including international students and technical trainees who tend to be conscientious and adaptable, aligning with modern notions of workplace diversity. But language gaps and cultural differences can lead to order errors or uneasy guests, and customer reactions vary from appreciation to reluctance. Foreign recruitment can temporarily fill gaps in late-night, early-morning, or weekend shifts, yet long-term staffing remains challenging due to visa limits and the time needed to train newcomers. For customers, foreign staff can offer language options and a new cultural experience, but insufficient Japanese proficiency or unfamiliar service styles may create friction. The industry argues that preventing customer pushback requires solid training systems, clear Japanese-language resources, and supportive cooperation between local and foreign staff, ensuring that foreign hires contribute to both staffing stability and business growth rather than simply a temporary fix.