Article: Going to a sushi place can be overwhelming at first. Sushi comes in several varieties with different fillings. Learning the basic terms beforehand can make ordering sushi less of a hassle. If you have questions, the chef, or the staff will be happy to help. When seated at a sushi bar, you may ask the chef directly. Otherwise, ask your server.  Nigirizushi consists of a piece of fish, shellfish, or fish roe over a rice ball. It is the best choice for appreciating the flavor of the fish.  Maki sushi is rice, and filling packed together, and wrapped in seaweed. Standard rolls are called norimaki, since nori means seaweed. Futomaki are thicker rolls, and hosomaki are thinner rolls. Uramakizushi means an inside out maki rolls. The seaweed is around the filling, and the rice is on the outside of the roll. Temakizushi are similar to maki rolls, but are shaped like cones. Oshizushi is sushi pressed into a rectangular shape. Chirashizushi means “scattered sushi.” Raw fish and vegetables are placed over a bed of rice. Inarizushi is wrapped with something other than nori seaweed, such as fried tofu. It typically is filled only with rice. Sashimi is raw, sliced fish. It is not actually sushi. Don’t ask the itamae (sushi chef) for what’s fresh. Instead, ask for the omakase (chef’s choice) menu, what fish is in season, or for recommendations. As long as you are polite, the itamae will be glad to guide you. If dining at a table away from the sushi counter, allow the waiter or waitress to speak to the chef. If you prefer to place your order with the chef personally, sit at the sushi counter. Sashimi, and nigiri are lighter since they are only fish, or fish and rice. They’ll fill you up less than large rolls, or dinners. When ordering multiple courses, start light. You won’t fill up as fast, and will be better able to enjoy the taste of all the food. The chef may prepare the food in a certain order for you. Usually this is done deliberately. It’s best to eat the food in the order presented. Unless you are in Japan, it is usually okay to do this in your native language. You may also do this in Japanese. Say thank you, or “arigato gozaimasu” (ah-ree-gah-toh go-zah-ee-mahs) when seated at the sushi bar. You may say “itadakimasu” (ee-tah-dah-kee-mahs) when receiving your food. After you are finished, say “gochisosama deshita,” (go-chee-so-sama-de shita) which basically means “thank you for the meal.”  Another useful word is excuse me, or “sumimasen” (su-mee-mah-sen), when asking for help. Note that if you're outside of Japan, the employees at the restaurant may not speak a word of Japanese. Use these phrases when you know they'll be understood. Don’t disturb the sushi chef with small talk, and unrelated questions. The sushi chef is working with raw fish, so don’t give your money to him. Let your server handle it. Tips go in a jar, or are handled also by the staff. Thank your staff, and allow the chef to get back to serving other customers. In Japan, tips are included. This makes it an even better idea to treat the chef to a shot of sake to show your appreciation.
Question: What is a summary of what this article is about?
Ask the staff what ingredients are in the sushi. Ask the chef for recommendations. Order lighter food first, and heavier food last. Be polite to the staff by saying "please", and "thank you". Pay your bill, and tip through your server.

Start with the section farthest from the door. You can use slate tile adhesive or thinset (Portland cement) mortar mixed with acrylic. Mix it well and set it nearby. Consider purchasing a mixing attachment to use with your power drill. It will mix the thinset more thoroughly than hand mixing.  6 by 0.9 m) area. Place a generous amount of mortar down within a section of your chalk line. Smooth it out with the smooth edge of the trowel until it covers the area. Always groove the thinset in the same direction. You will move toward the wall. Setting spacers between the tiles at either end of the tile. This is called “back-buttering.” Use a carpenter’s level to make sure each slate is level. Press down on the tiles with your hand to ensure it is properly adhered. Scrape extra mortar from the edges with a margin trowel. Remove the layout, mortar the area and set the tile.  Take your time to create an evenly spaced, level floor.
++++++++++
One-sentence summary --
Remove a quarter of the room’s layout so that you can start installing the tile. Choose the mortar you want to use. Ready a bucket of water and a sponge, so that you can remove excess mortar from the tiles when necessary. Apply your thinset or adhesive to a two by three foot (0. Run the grooved edge of the towel in a single direction across the three-foot (0.6-m) area. Place the first tile down on the intersection of your chalk lines. Remember to build up thinner tiles with thicker coatings of mortar. Use your damp sponge to remove thinset that drops onto the tile before it dries. Set nine tiles at a time and then move on to a new section. Leave the finished slate to set for 24 hours before you grout.