A round-about return to (The Great France Art Tour of 2017)
We flew to Taipei in the morning, and took a cab direct from the airport to the office. Taipei was hotter, more humid, busier, more crowded on the streets and sidewalks, older, less westernized, and appropriately somehow more relaxed than Tokyo. It’s hard to see a country when you spend most of your visit in a corporate office, but those were my first impressions anyway.
My Taiwanese IT counterpart, “Roger”, closer to my age than Tashiki, in glasses, and dressed comfortably for the steamy Taiwan summer weather in an open-collared, short-sleeved yellow plaid shirt and jeans, walked us from the small elevator to the office lobby, where we paused at an empty reception desk. On the wall behind the desk a giant red plexiglass logo reassured us of our unity as citizens of the one same corporation. Roger officially greeted everyone and introduced those who had not yet met. Then looking serious, told us the first important thing.
Explaining as best he could in English, and with the unending patience of someone who has repeated it for the millionth time, that it may seem strange to us and how we do things in America, but if we insist on using toilet paper, it is essential to place the soiled paper in the little trash can, next to the toilet, and not flush it down the toilet. This practice is important because Taipei is a large island city with an old sewage system never designed to handle toilet paper, which should be disposed of in the same manner as regular office paper waste.
Staring at our feet in the lobby, holding suitcases and clunky Dell laptops, and feeling a bit displaced, our team made note of this explanation with a few smirks, and for my part, naïve disbelief. After all, Roger and I had shared several international calls and previous team meetings in New Jersey, and I knew he had a dry sense of humor. I hadn’t traveled much, hadn’t yet taken my first surfing trip to Costa Rica—with its similar infrastructure—and had never traveled anywhere where this requirement was verbalized so clearly. Was he kidding us? I just didn’t know.
Having quickly covered this necessity, Roger was joined by our second local IT host, Mary, with shoulder length dark hair, trim in a blue button down shirt and cotton vest, sleeves folded back, jeans, and deck shoes, she seemed genuinely pleased to see us. After more greetings and introductions (absent the greeting card ritual), she ushered us past the logo and into the main office, a smaller and more informal operation than the one in Tokyo, with a conspicuous number of empty desks—then she respectfully presented the second important announcement.
Clearly, tea preparation was a simple matter, she explained, mastered over several thousand years by this mature culture, but coffee? This was a mystery that required a modern solution. For their staff, and honored coffee-consuming-Western guests, the office had acquired a Chinese—not Japanese—solution to that daunting problem faced by so many non-Americans, that is, how to make a decent cup of coffee. Offering this introduction as she led us to the little kitchen lounge, Mary proudly unveiled a stainless steel mechanical coffee maker next to a steel rack of little gold and red cartridges, which we could access any time that we required or desired our chosen American beverage. Mary demonstrated how the machine worked, telling us with a smile, “Whenever you need coffee, it’s here! You just come and make it!”
Without discussion, our team agreed that this was a clever invention. We pretended to have never seen such an innovation, and expressed our astonishment at the freshly produced cup!
While Mary prepared a second cup, my thoughts drifted. As the IT expert required to manage and edit our email “directory”, I was familiar with every name of every one of the one thousand or so employees globally. Americans, Brits, French, Japanese, Korean, Chinese and Taiwanese. I could usually identify the user’s nationality by their name, but with the Chinese and Taiwanese colleagues it was different.
In Japan, I didn’t think too much about Tashiki’s name. At least, I was pretty confident that was his name. An American in Asia should know that the Japanese introduce themselves, in proper Japanese, first stating their “Family Name” (what Americans call “Last Name”). Except sometimes, in polite deference to English speakers, the Japanese might reverse the normal Japanese order, and present themselves first by “Given” (what Americans call “First Name”) and then “Family” name. In that case—an American, believing he understands the proper and polite Japanese ordering of names, might then refer to his colleague in the opposite fashion, by “Family” name, when trying to refer to him by his “Given” name.
Without making this more confusing than it already is, let me just say that for a year or more I referred to Tashiki as Wakamatsu, until with his usual kindness, he explained that I should probably call him “Tashiki”.
Our Taiwanese colleagues also have formal names, which sometimes appear on their business cards but which were rarely used with English speakers. As a student of T’ai Chi Chuan, I had some understanding that their presentations of names was similar to the Japanese, that is, “Family” name first. Thus T’ai Chi Chuan Master “Jou, Tsung Hua” is respectfully referred to as “Master Jou”. Which may sound like the informal western “Joe”, but is not the same. So, how, I wondered, do our Taiwanese (and Chinese colleagues) acquire first names like “Mary” or “Roger”? Are these their real names?
That evening, our hosts took us to a local seafood restaurant. Seated almost comfortably on a porch, an ocean breeze fanning the palm fronds; my mind stuck in a distant time zone, lulled by twinkling lights and cold beer, I chatted with the colleagues. Placed in front of each guest, a pot of black volcanic rock roiled with boiling water. The wait staff delivered trays layered with a colorful array of fresh, cleaned and prepared—but uncooked—local sea life, vegetables, and herbs. Using metal tongs we selected and dropped the shrimp, fish, octopus, or some other ocean denizen into the pot.
The slow cooking process encouraged conversation and served as a friendly icebreaker after our first day in the office. When cooked to satisfaction, we removed the food, placed it on the plate, added condiments or sauce, and ate—myself creating a minor stir with my unexpected dexterity with chopsticks. (I’m just full of surprises.)
After some back and forth, I decided to query Mary politely, “If it is not rude for me to ask, was “Mary” her “given” name?” (She smiled at this.) “Or, how did she come by it?”
She explained, these names are an accommodation because most Westerners have difficulty (by which she meant, make such a mess of) trying to speak Chinese. At some point late in their professional education or early in their international careers (if they are to work with English-speaking-Westerners) she and her colleagues acquire what they call their “American names”. They are usually ‘christened’ with their “American” name by a “coach” or employment counselor who is engaged in recruiting countrymen for work with foreign companies.
Most of my American colleagues accepted those “American” names without much thought or sensitivity, but to me it always seemed a bit weird, or awkward, like a “stage name”. As if you worked with and were maybe even friends with Reg Dwight, but only ever called him “Elton”. Or when, did you call him “Reg?”
Dinner concluded, our American and British team traversed humid downtown Taipei, now dark, the streets still rushing with the noise of car and scooter traffic. Checking at last into our nearby hotel, exhausted, I noted that although the office loo had what might be called a “plain vanilla” toilet, nevertheless my hotel bathroom sported a very sophisticated model (was it the Superlet?) with at least as many integrated functions as the “add-on” ones in the Tokyo offices.
There was also, of course, a small, classy brass-lidded container for soiled toilet paper, a reminder of the information provided, but as yet unused, much, much earlier in that very long day.
Although to this point I had only a bit of a “sensitive stomach”, I discovered the next morning after arriving at the office, that clearly, I was unaccustomed to something—seafood, radishes, or some unknown spice. Possibly even the cream I used to temper the Iced Coffee from a Starbucks we had discovered nearby.
With two days’ work left in the office, my digestive system initiated a full revolt.
Excusing myself abruptly from numerous meetings, I spent an embarrassingly long amount of time contemplating that first important announcement, “the use and disposal of toilet paper”. From my long, seated meditations, I was grateful for the breeze that continuously blew fresh air into the open window of my seventh floor private office. Now and again a colleague might make his way to the men’s room to ask a technical question about migration of a mail file, or query me on the wording of a memo. Several times I tried to rejoin my colleagues only to excuse myself again and again for another visit to the lavatory. Eventually, I just remained in the stall.
After a long interval, someone brought me an Immodium, which I took, re-appearing briefly to obtain a cup of water, and then trying not to run, I returned to my Fortress of Solitude awaiting relief.
In my stall, things were not so busy. It was peaceful. I became overly familiar with the chiming tower clock at the church behind the office, the cooing of pigeons that landed in the shade of the window ledge, and the playful laughter of the students at recess in the yard of the Catholic school next door, which as far as I could discern from my porcelain throne, could have been the laughter of children anywhere in the world.
Relief came eventually, and I was able to move about, slowly. The next day, I didn’t drink the coffee, tried to stay out of the toilet, and yes, finished installing the new email system.
This time with me working “remotely”, or at least intermittently, we completed our IT Magic. Our migration team returned to the USA, where the economy was teetering, and the local New Jersey Executives grew disturbed with tales of great advances in the creation of coffee in Asia – something that was sorely lacking in our office in New Jersey.
But before we go there, let’s first take a look at Coffee in France...
—Christo
christoplummer 