Time comes to May Day, Labor Day, and statutory holidays.

In order to welcome this day, restaurants of all sizes have increased the stock of various raw materials in advance, and Raging Crayfish is no exception, and the purchase of all raw materials has doubled.

The service industry is like that, when most people are on vacation, the service industry tends to be the busiest.

Also to welcome this day, Zhou An announced in advance that today's kitchen work time was two hours earlier, and the front hall was one hour earlier.

In order to have plenty of time to make various preparations before the official opening.

For example, the chicken, duck and fish meat in the kitchen should be processed in advance, otherwise when the guests order, each dish will be freshly cooked.

He was thoughtful, but as it turned out, he underestimated the night's popularity.

Before they finished their working meal, several tables of guests entered the door.

Several waiters put down the dishes and chopsticks to entertain them, and the people in the back kitchen hurried to eat and prepared to go to the kitchen to serve the dishes.

But the waiters who temporarily put down the dishes and chopsticks to serve the guests were busy until more than one o'clock in the morning that night, but they no longer had time to serve their rice bowls.

And Zhou An's back kitchen, from the end of the work meal, has been busy almost all the time.

The waiters kept going in and out of the kitchen.

Everyone comes in with a "life amulet".

"The order was placed at table 7, and the customer asked to serve the food as soon as possible!"

"Place an order at table 11 and ask for a few dishes to serve them a drink!"

"The guest at table 4 placed an order, and specifically stated that garlic and shallots should not be put in all dishes......"

"The guests at table 12 urged the dishes, saying that if the stone pot baby cabbage they ordered was not served again, they would not want it!"

"Master Chen, the bar asks for the dishes on these takeaway orders to be done as soon as possible, and the guests have already called to urge!"

"Master Tan, the guest at table 6 asked me to ask you if there is no salt in the kitchen......?

"Master Guo, the guest at table 8 said that your dish is a little salty, please change it......"

"Boss, the guest at table 9 said that the sizzling beef tenderloin was another one, and asked for it as soon as possible, because they were almost finished!"

……

Usually the men in the kitchen like to see these waiters, after all, the pots and pans in the kitchen and the aunts who wash the dishes and vegetables will have a misanthropy after watching for a long time, and the young and beautiful waiters can be eye-catching whether they look at their faces or figures.

But tonight, the busiest chef in the kitchen didn't want to meet the waiters.

Everyone came in, walking in a hurry, not to mention any beauty, and their loud voices made their brains swell.

Everyone is already busy sweating, walking with a trot, the kitchen hood is rumbling, these waiters still come to urge, to make an inappropriate analogy, this is like a man and a woman when they are doing things, they have obviously done their best, take out the strength to feed, and the woman under them is still chattering and urging: "Hurry, hurry, can't you hurry up? You useless thing!"

The analogy is inappropriate, but the truth is the same.

Everyone took out the fastest speed, desperately served the dishes and cooked the dishes, and there were people in their ears who kept urging them to hurry up, can such people be likable?

Zhou An, the boss, is also busy with his third grandson, in order to save his strength, he speaks less and less, even if he speaks, he is like gold, and more with gestures and eyes, he gestures and eyes to signal Jiang Tao who served him with dishes, and Zhang Shun who gave him a lotus.

For example, the beef tenderloin of the sizzling beef tenderloin needs to be starched before it is put into the pot.

Sizing, patting, and hanging paste are several procedures that are often used in kitchen cooking.

The purpose of sizing is generally to make the dish more tender.

Patting powder and hanging paste is to lock in the gouache in the raw materials, and when it comes out of the pot, it achieves the effect of charring on the outside and tender on the inside.

These jobs are generally the work of loading, which belongs to the few jobs in the loading, and has a little technical content.

Usually Zhou An instructed Zhang Shun to do these jobs, and he would also say that tonight, in order to save his strength, he directly put the small yard bucket filled with water starch in front of Zhang Shun, and glanced at the beef tenderloin on the workbench, even if the order was completed.

Another example is the presentation of dishes, which is also Zhang Shun's job.

Usually Zhang Shun's arrangement is not as good as he wants, and he will also order two sentences, but tonight when he saw the unsatisfactory place, he directly reached out and grabbed the chopsticks in Zhang Shun's hand, set them for him in three or two times, and then threw the chopsticks on the workbench, glanced at Zhang Shun coldly, and communicated without words throughout the whole process.

There is also Jiang Tao's cut, which dish is not as good as he wants, he didn't speak, and casually brushed the prepared dish out, gave Zhang Shun a look, and let Zhang Shun understand it himself.

Once or twice, Zhang Shun was at a loss, and after a few times, Zhang Shun understood, every time he saw Zhou An's move, he immediately nodded and took the prepared dish back to Jiang Tao, "The big guy asked you to rematch!"

At first, Jiang Tao was also at a loss, so he asked him: "What does the boss say about the place?"

How does Zhang Shun know?

The kid was honest, so he said, "The big guy didn't say it." ”

Jiang Tao had no choice but to find the reason himself.

People who don't know may think that Zhou An is playing a score.

However, no, saving energy is one thing, the most important thing is that he is so tired that he doesn't want to speak, standing in front of the stove and cooking vegetables, it seems to be easier than cutting and playing, turning the pot and serving the dishes, every action is like juggling and freehand.

The main thing is to move your arms, and when you are cooking, you just turn around.

But how easy is the reality?

The guests weren't watching in the kitchen, who did they keep flipping the pot to?

It is because of the fierce fire of the stove, the action of turning the pot is a little slower, and the dishes in the pot may be mushy, and the amount of the large iron pot in their hands is far more than the small woks of home-cooked dishes.

If nothing else, housewives who cook every day are asked to serve the woks they use every day, and most housewives can't hold them with one hand.

Even if they can hold it, as long as the pot is slightly shaken from side to side, it may sprain their wrists, especially when there are vegetables in the pot, which is even heavier.

From 9 o'clock to 11 o'clock, Zhou An and the others were a little more relaxed, and they didn't need to cook so much, but they couldn't rest for an hour or two like usual, and they could rest occasionally, at most for half an hour, and they had to cook again.

Seeing this, some people may ask: Since from 9 o'clock to 11 o'clock, Zhou An and they can occasionally rest for a while, why do those waiters who put down the dishes and chopsticks in advance have no time to eat again?

The answer is simple, too!

Because when the kitchen can be temporarily closed, they are still busy with bringing drinks and other services to the guests, and when the guests check out and leave, they have to hurry up to clean up the table and clean up.