The lunch at the Ren Qian Flavor House started at half past ten, and it was the same as the situation I saw yesterday afternoon, there was already a long queue at the door of the Yan Qian Flavor House, and it was even better than the evening market.

Japan and China have a time difference, the time is an hour earlier, although the time is already half past ten, but for Sikong Yao's body, the biological cycle is still stuck at about nine o'clock in the usual time, so this group of guests who have been waiting at the door of Ren Qian Wei House for a long time, I feel a little curious.

How delicious is the food at Ninsenmiya that makes this restaurant at the end of Dotonbori gourmets so popular? Just from the two rice balls in the morning, I can't tell the level of this restaurant, and the sushi I ate yesterday afternoon was just made by myself, except for the cowardly and chewy taste of Koshihikari rice, Sikong Yao still can't eat the essence of sushi.

Try to look at the Japanese that you can't understand at all on the signboard, Sikong Yao tries hard to make herself desperately remember one cooking name after another, so as to cope with the next work, because she has never been in contact with Sikong Yao, who is afraid that she will not be able to do it, at this time she took out one hundred and twenty percent of her concentration, even if she can lose the face of the St. Yi Delu Cooking Academy, she doesn't want to admit that she is inferior to the seniors of the past generations, you must know that this cooking practice, Sikong Yao came with the determination to fully learn the cherry blossom jelly.

As soon as half past ten came, the door of the house was opened, and the guests poured in at once, roaring like rushing waves, and then like a disciplined army. After a long period of training, you can find your place in an orderly manner, then sit down and start ordering.

The first round of challenges is here!

Sikong Yao had just stretched out her hand to take the first order, but she didn't think that the chef at Renqian Taste House was faster than her! Before Sikong Yao could see clearly what was written on the paper, the chefs just glanced at it, and then decisively entered the cooking process, and when Sikong Yao finally remembered that these phrases meant "Japanese-style tonkatsu", the pork chops in the oil pot had been fished out by the chef.

So fast! The term has not yet been exported. It's faster than Sikong Yao's consciousness. It was the action of the chef, the willow knife flew up and down, and the fried golden and crispy pork chop had been cut into seven pieces at equal distances, and the salad dressing had several flat zigzags on the cut pork chop almost instantly.

The second order has just arrived. The first order Sikong Yao didn't react at all. Four chefs have already finished the cooking. The speed was so fast that Sikong Yao was shocked and stunned!

So fast...... Didn't react at all......

Sikong Yao suddenly realized that he was not at the same level as these people at all, not to mention that he had a specialization in the art industry. There is a gap in the types of dishes, and there is no way to say the same, but even if the level of Sikong Yao's desserts is converted to the level of these chefs, Sikong Yao is far from the same, and the speed is completely incomparable.

Although Sikong Yao also has the experience of serving hundreds of meals in a short period of time, it is only a large batch of the same type of food, which is completely different from the work of these chefs.

In addition to figuring out the customer's order at the first time and making the dish, the whole service process is not paused, even if it is described as smooth.

Sikong Yao suddenly felt that she was completely superfluous, the speed of the chefs' processing of orders was far faster than she imagined, those orders were nothing more than a process in her own hands, and she hadn't reacted yet, the chefs had already finished processing the dishes on the orders.

In this way, Sikong Yao has become a burden, and the handover between the waiter and the chef has invisibly inserted a position that has no effect at all Sikong Yao, which reduces efficiency.

When Sikong Yao began to realize this, he couldn't help but break out in a cold sweat, and the feeling of being a burden was too uncomfortable. Sikong Yao is here to practice cooking, and definitely not to cheat and cheat, rather than standing stupidly like this and not being able to help anything, it is better to go home immediately, and the feeling of being a waste in a foreign country is not comfortable at all.

Sikong Yao absolutely can't tolerate such a thing happening to him, there must be something he can help.

The orders were collected and put down one by one, Sikong Yao realized that he could no longer be stunned like this, an employee who could be five was working hard to entertain guests, and the highly skilled and efficient chefs were maintaining the life of Ren Qian Wei House, while Sikong Yao was standing like a vase, in the way, in the eyes!

Wrong! I don't know what the meaning of this kind of work will be for my culinary practice, but if I can't find the answer, then I won't even be able to reach the threshold of cooking. In the Renqian Taste House, the reason why the chef is a chef and the waiter is a waiter, there is also a fundamental difference, only in terms of efficiency, any of these four dishes will not be inferior to the six employees fighting on the front line, but this is also different, what is the reason for the difference in realms...... I'm going to find out that and move on to the realm of cooking!

Sikong Yao told himself that if he wanted to learn the cooking of cherry blossom jelly and not waste his time in vain in his cultivation during this vacation, then he must first start by solving the problems in front of him.

The orders in his hands increased one by one, and the supply of food began to be stagnant, Sikong Yao sensitively discovered the emergence of the problem, what was the reason for this situation?

The stacks of orders are still increasing, and the chefs are obviously getting faster than before, but they are still too busy, the speed of supply is decreasing, and customers are waiting longer, why?

Answers, what exactly is the answer!

Sikong Yao clenched her teeth tightly, the sweat on her forehead dripped out, she couldn't stand stupidly like this anymore, she had to find the answer as soon as possible, and some of the guests' faces were already displeased, wasn't it?

Sikong Yao's brows also furrowed, causing such an impatient face, why was it? The reason is simple, it's because it's too long to wait, isn't it?

Why wait too long...... Sikong Yao kept thinking about this question.

As a restaurant, in addition to serving the guests what they want to eat and satisfying the dishes, time is also an unavoidable issue, everything has a first-come, first-served order, the first guest should serve him the dishes first, if the later guest eats the delicious food faster than the first guest, then the first guest will also feel unhappy, right?

Restaurants, that is, the catering industry, as a service industry in the tertiary industry, it is far from enough to just provide delicious food, and the quality of service is also the reason for the rise and fall of a restaurant. No matter how delicious the food is, the customer will not tolerate the fact that the customer who comes slower than him will get the food earlier than him, and it has nothing to do with whether he has the patience to wait, but because he has been treated unfairly, so he feels resentful and dissatisfied.

I found the answer, the reason why the guest's face was impatient was because of this!

Sikong Yao's eyes burst out with a little joy, and digging out the shortcomings of Renqian Weiwu was one of her cultivation tasks. Creating value for Renqian Flavor House is not only a way to develop more delicious dishes for the restaurant, but also to create higher economic benefits for the restaurant, but also a protrusion to complete the task.

The simple way to do what to do to get the first guest to get the fair treatment he deserves is to find his order and let the chef make it.

The orders in front of him were still increasing, stacked one by one, rising high like a hill, and Sikong Yao found the problem again.

The increasing orders are stacked one by one, and the orders that should have been processed have been covered by the ever-expanding paper mountain, and the late guest orders have been placed on the top, while the guest orders that have been waiting for a long time are constantly submerged.

No matter how good patience is, it will be slowly worn out like this, and this problem must be solved, so that the anxious guest will have a smile on his face again, and serve him delicious food!

Sikong Yao made a move, pulled out the order buried on the ground, and put it on the top, the cooks didn't pay attention to when this order appeared, just glanced at the dishes written on the order, and turned around and entered the dishes.

The staff served it to the long-awaited guests, Sikong Yao saw the face that had been relieved of his anxiety, and instead of it, a relieved smile that had been suppressed for a long time appeared.

Sikong Yao found what he could do, that is, to witness the happiness of every diner for Renqian Flavor House.

Pulling out the orders buried at the bottom one by one and putting them on top, so that the guests who have been waiting for a long time can be satisfied with the dishes they have ordered before, this is what Sikong Yao wants to do.

Orders are still increasing, but the atmosphere of the Renqian Flavor House is obviously different, and the battlefield Hara Sawami has just finished a conger eel sushi, and the moment he raised his head, he suddenly found that the laughter of the Renqian Flavor House was more than ever, and the faces of the guests were filled with more smiles. (To be continued......)