After Kong Fang left, Wang Shufen was very unwilling. Her current situation is very special, and she will have to take care of her old father in the future, and it is inevitable that something similar will happen, and if she looks at the current situation, the phenomenon of fines will still appear, which makes her feel very unbalanced. She decided to talk to her boss in person to see if she could be accommodating, after all, she didn't want to lose her job, so she put down her work and walked to the front desk.

When she came to the lobby of the hotel, she saw the boss and the proprietress talking at the cash register, she hesitated for a moment and stood there without moving forward. At this time, the proprietress looked up and saw Wang Shufen, and asked in surprise, "Sister Wang, aren't you busy over there, why did you come to the front desk, is there something?" Wang Shufen hurriedly stepped forward and said, "I have something I want to talk to the boss." "Then let's say, can I listen to it?" "Actually, it's not a big deal, it's just ------" Seeing Wang Shufen's spitting appearance, the proprietress said impatiently, "You are in a hurry Sister Wang, you are not like this, why have you become so shy today, you can say anything." Wang Shufen calmed down and said, "That's the case, recently my father has a cerebral thrombosis, immobility, I am the eldest in the family, I want to take care of the elderly more, but in this way, I sometimes go to work late, just now, the head chef has deducted me ten yuan because I am late, I think it's not fair, who hasn't had a big affair, besides, I'm a special situation, I don't want to be late, no way, I have to take care of the old, and take care of the small, it's really unskilled." ”

After listening to Wang Shufen's words, the boss and the proprietress glanced at each other, and the proprietress asked, "Then you mean to resign ------, or do you have other ideas, it doesn't matter, if you have any requirements, just say it, as long as it is reasonable, we will consider it carefully." "I'm not going to resign, I just hope that my boss can be accommodating, that is, can I delay my work time every morning by half an hour, so that I can take care of both the family and the elderly." "That's it?" said the boss on the side, "I thought it was a big deal! No problem, just do as you say, from tomorrow onwards you can work differently from others, others at nine o'clock, you can arrive at half past nine, but let's talk ugly in front, take care of it, but you can't delay the work in your hand for me, if you delay the business of the hotel because of this, then don't blame my brother for not being emotional." "Okay, okay, I'm very grateful, how dare I delay the work of the hotel, I will definitely make my stall clear, and I will never delay the guests' meals because of me, please rest assured." "That's the best, then you go back, no, wait a minute, maîté, maître, call me the head chef." The foreman agreed, walked out of the door of the hotel, and after a while, Kong Fang walked in from outside, still carrying a few kitchen knives in his hands.

Kong Fang frowned when he saw Wang Shufen standing aside. He thought that Wang Shufen had been working in the hotel for a long time, and her qualifications were old, so she was not convinced by the punishment in the morning, so she came to the boss to complain. So he said angrily, "What's the matter, Sister Wang, it seems that you are not satisfied with my punishment! Go to the boss to complain!" "Kong Fang, don't talk nonsense, Sister Wang is not here to sue you" The proprietress hurriedly said on the side, "Sister Wang's father has a cerebral thrombosis and needs to be taken care of, this is the real reason why she is late in the morning, there is nothing wrong with you doing things according to the regulations, but she is not in a special situation! Don't take it too seriously." After hearing this, Kong Fang said in surprise: "Oh, so that's the case, look at your sister Wang, why didn't you say it earlier? How do I know! I blame me for this, I apologize to you, don't take it to heart, I'm also doing business." Fortunately, the ticket hasn't been issued yet, but what's the matter with Sister Li who changed the knife, and her family is also in trouble?" "Li Xiangyun helped me borrow a wheelchair and sent it to the hospital with me in the morning, so it was too late, speaking of which, I still blame me for this, it was the person I abducted who was late, and if I really want to be punished, it will be deducted from my salary, and it can't affect others." "Oh, so that's the case, then there will be no punishment, but ------ ------? time after that" "Sister Wang can go to work at half past nine in the morning, special circumstances, take care of it." The boss replied. "That's okay, as long as the boss agrees, I'll have no problem here. ”

The turmoil subsided, and everyone returned to their posts and began to work for the noon table reservation.

Within a few days, Qi Shaoling became familiar with the people in the back kitchen, and also knew some things about the back kitchen from others. It turned out that Tang Jiahui's identity was not only an apprentice, but also a water box boy who was responsible for taking care of seafood. According to the rules, if within a month, the seafood he takes care of does not die except for natural causes, then he will receive a large bonus at the end of the month. But once it is because of human factors, such as the last time he delayed the water change because he was greedy for playing games, resulting in the death of the seafood in the tank, then he will have to compensate according to the price, and he will also have to fine. That's why he saw that a fish was dying, and he was in a hurry to push it out. But here also involves the relationship between the front desk and the back office, the rules of the hotel are almost the same, the front desk waiter is forbidden to enter the back kitchen, just to prevent some people with ulterior motives from slipping into the back kitchen, taking advantage of the fact that everyone is busy, blindly grasping, and mixing up some spices, when the chef makes the dishes will become tasteless, then no one can afford this responsibility.

Although the status of the back kitchen is relatively high, they also have times when they ask for the front desk. For example, the fish that was dying before, the waiter at the front desk tried hard to introduce it to the customer, just saying how the specialty of the restaurant was, and the customer might order this dish when he was happy, and the fish would not be smashed in Tang Jiahui's hands. Of course, the front desk is not a fuel-efficient lamp, so it is natural to take advantage of this, otherwise they don't care if your fish dies or not, and it is not them who are punished. However, the waiters at the front desk are all little girls, and they will try to have a good relationship with the kitchen for a bite of deliciousness, and everyone helps each other, hello and me.

Time flies, and it's the end of the year in a flash. Qi Shaoling has already adapted to the environment here, in addition to doing some chores every day, he just watches a few chefs stir-fry in his spare time, and gradually he began to like the chef industry a little. Whenever he saw the frying spoon on the stove stir-frying up and down, and encountered the oil of the water burning in the big spoon, he would have an inexplicable excitement. I dream that one day I will stand on the pedal, wave the stir-fry spoon in my hand, stir-fry all kinds of ingredients, and stir-fry plates of exquisite dishes, what a scenery it is!

Although Qi Shaoling has read a lot, he also understands a truth, that is, ten minutes on stage, ten years off the stage. Being able to stand on the pedal and take charge of the spoon is honed by hard work off the stage. No one is a natural master, and they are all improved through a little bit of practice and accumulation. Qi Shaoling, who had a dream, worked very hard and plunged into the career of learning to cook. He set himself a plan to achieve something in three years. To achieve this goal, he began to study and practice hard. The first is knife work, and any good chef must have excellent knife work. Only by laying a solid foundation of knife work can we better grasp the further processing of ingredients.

In order to practice knife skills, he rushed to do those jobs with knives every day, such as potato chips, shredded potatoes, eggplant segments, shredded meat, and meat segments. At the beginning, the cutting was slow and not standardized, and the shape was not good-looking, but Qi Shaoling was very smart and had a sweet mouth. In the back kitchen, his brothers and sisters, uncles and aunts screamed, and those people would occasionally point him out, and gradually, the raw materials he cut out were in shape. The next thing is speed, you can't cut a plate of shredded potatoes in ten minutes, according to the requirements, cut a plate of shredded potatoes in a maximum of three minutes. In order to improve his speed, Qi Shaoling's fingers were not injured, but he never cared, and before the injury was healed, he picked up the knife again and continued to practice. With the passage of time, his knife skills gradually matured, and later, even Li Xiangyun, who had changed his knife, was impressed by him, because Qi Shaoling's knife work had reached a certain height. The two once had a competition, cutting shredded potatoes within the specified time, and whoever cut out the shredded potatoes evenly and enough was the winner. The result is naturally self-evident, Qi Shaoling won with an absolute advantage. The shredded potatoes he cut out were not only generous, but also very even, with a consistent thickness and almost no blemishes. The most important thing is that the time he spent was only half that of Li Xiangyun. After the results came out, it caused a commotion in the back kitchen, and even the boss of the front desk was alarmed. He was very surprised to see the shredded potatoes cut out by Qi Shaoling, he didn't even believe that this was cut out by a young man who had been in the industry for less than a year.

After laying the foundation of knife work, Qi Shaoling began to try stir-frying. But the big spoon in the restaurant cannot be touched by anyone except the chef. There was no way, so he bought a big spoon of stir-fry outside and practiced it at home. When he heard that putting sand in a spoon could improve his wrist strength, he got sand and began to practice turning spoons desperately. At first, he didn't understand the essentials, and the sand didn't listen to his fiddling in the big spoon and ran around. When he returned to the store, he asked the master for advice to see how people fought wrists, turned spoons, rubbed spoons, and turned spoons. After returning home, I was there alone, constantly pondering, practicing, and finally mastered the basic essentials of turning spoons after a month. The next step was the process of skillfulness, he asked his mother to sew a sandbag for her, and every day when he came back from work, he used a big spoon to turn the sandbag in the kitchen, and over time, he was already proficient in turning the spoon. Whether it is a forward roll, a back roll, or a side rollover, you can easily handle it.