Guide
Dave the Diver Guide
Master the Blue Hole — from your first dive to the deepest secrets
Dave the Diver blends deep-sea exploration with sushi restaurant management. Whether you are just starting out or hunting endgame secrets, this guide covers diving techniques, restaurant strategies, equipment progression, and boss fights.
Part 1
Deep-Sea Diving Tips
Always Check Your Oxygen
Before diving, check your current tank capacity. Your oxygen is your lifeline — running out means losing everything you collected. Upgrade oxygen capacity as your first priority. A good rule: turn back when you hit 50% oxygen remaining.
Harpoon Placement Matters
Most fish have optimal hit zones. Headshots with the harpoon kill smaller fish instantly and deal bonus damage to larger ones. Study fish behavior before attacking — some species flee, some charge, and some call for reinforcements.
Use the Environment
Caves and rock formations hide rare fish and resources. Explore every corner of each biome. Breaking rocks and opening chests yields crafting materials you cannot find anywhere else. Some areas only open at certain depths or times.
Complete Duff's Requests
Duff the marine biologist gives photo missions that unlock new areas and equipment. Always accept his requests and bring your camera on every dive. Rare fish photo opportunities are marked by blue shimmering spots.
Prepare for Boss Fights
Boss fish guard the deepest zones. Before engaging, upgrade your harpoon to at least level 3, bring the best oxygen tank available, and stock healing items. Study their attack patterns — every boss has a tell.
Part 2
Sushi Bar Management
Keep Wasabi Stocked
Running out of wasabi is the fastest way to lose customers. Always check your wasabi level between rushes. Assign a staff member to wasabi duty as soon as you can hire — it saves you a lot of running around.
Price Your Menu Wisely
Not every dish should be priced the same. Rare fish dishes can command premium prices, but common dishes should stay affordable. Watch customer reactions — if they wince at the price, lower it. Happy customers tip more.
Hire Staff Early
The first staff hire should handle wasabi and clearing plates. The second should manage drinks and serve tables. Your third staff should have high serving speed. Staff training upgrades are worth every penny.
Serve VIPs First
VIP customers (marked by special icons) offer huge rewards and unlock unique content. When a VIP arrives, prioritize their order. They want specific dishes — keep those ingredients ready.
Upgrade the Restaurant
Invest profits back into the restaurant. More seating means more customers per night. Better equipment means faster service. Cosmetic upgrades boost customer satisfaction and tip amounts.