The world's first village

Chapter 294 Kitchen Efficiency
After the six girls finished the porridge, they walked around the stew street again. Of course, they must taste it.

Tired from walking, I went to the second floor to rest for a while, then continued shopping and eating. I feel that life is eating, but judging from the expressions of the girls, there are joyful smiles on their cheeks, and they are having fun playing, hi It's like living a fairy-like life.

It was almost nine o'clock, and the girls were leaning on the benches on the street. They were so full of food that they leaned their heads on the back of the chairs, looking up at the starry sky, and didn't want to go back.

Like them, there are also many tourists, and they are more sharing their day-to-day experiences with friends.

During the gourmet competition that day, some gourmet restaurants were busy until after [-]:[-] p.m., although during this period, the chefs had no income other than salary.Because everything is free, there is no dividend if there is no profit.

Jiang Ruoliu pointed to the nearby snack bar "Medicinal Stewed Pork Ribs" and asked: "Little Ling, aren't those chefs tired? They are busy from day to night, so they are exhausted in normal business. The business is so good, I think there are only six people. Also, isn’t the travel company afraid of their selfish desires?”

Shi Ling looked at Jiang Ruoliu's fingers, pondered for a while, and explained: "Listen to my brother, each store is open for at least 40 hours a week during normal working hours, and stores of the same type cannot be closed at the same time. The chefs arrange it themselves, they take the dividends, and if they want to earn more money, they can work longer.

If all the staff in the store don't want to do it, just hang up and rest.Besides, the non-meal time is relatively free, so you can take a rest.

Moreover, you have also seen that the labor intensity of chefs is very low, and many of them are replaced by machines.

The turnover of each store can be calculated through the backend. The amount of goods purchased is recorded and there is a cost. The food is also priced by themselves. The travel company does not care about this, and the backstage can also find out how much it sells. Everyone knows .

However, there are still supervisors to supervise and prevent food prices from being too high and fraudulent behavior.It means selling food with one star on the label and selling it with two stars. If this kind of behavior is discovered and verified, the entire store staff will be fired. "

Jiang Ruoliu's eyes widened, and she said, "It's so serious! All the employees in the store were fired."

Shi Ling nodded, and she also thinks it is, but she also supports this system: "Well, I also think it is. But the system is still good, that is, let them supervise each other. In addition to technical management, the manager of a store, such as personnel, etc. , they have no right to interfere. Since they want to enjoy high treatment, they must abide by the company system.

Without rules, people will become lazy, and various violations of regulations and disciplines will continue to appear. By then, the food city will be in chaos. "

Tumi nodded and said, "That's true, actually, it doesn't matter if you follow the system."

Others followed suit and said "should be done that way".

Jiang Ruoliu looked at it again and again: "By the way, Xiao Ling, the food city produces so much garbage every day, how to deal with it? The chefs don't care?"

Shi Ling shook his head, and turned his fingers to the cleaner who was cleaning up the tableware: "I don't know either, just ask the aunt next to me."

Several women saw a 40-year-old female cleaner cleaning the dishes not far away, so they went up to ask.

Auntie the cleaner saw some girls asking questions, took off her white mask, and explained to them very enthusiastically: "The chef is not responsible for the work of cleaning up the dishes, there are logistics workers who are responsible.

I heard from the training staff that the dishes and chopsticks used by tourists are still dirty after all, and it would be unhygienic for chefs to touch fresh food.

Our cleaning workers help clean up the dishes. After cleaning up the leftover food, they pour the dishes into the automatic machine, and the machine will naturally clean the dishes, including disinfection.

Then the machines are transferred to the kitchen, and the chefs have to sterilize the tableware again.

You see, off the corner of the kitchen there are two cleaning rooms with automated equipment.One of the cleaning rooms, which has a dish cleaning machine, is turned into the kitchen after cleaning, and we are not allowed to enter the kitchen.

There are also classifications of cleaners. Cleaners without sanitary diseases (such as hepatitis B) are responsible for cleaning tableware. Like me, they are called catering cleaning workers. They wear green coats, hats, and hair clips to prevent long hair. fell into the cutlery.

Everyone is responsible for an area, but they have to help out when their colleagues are busy.Moreover, the company also encourages tourists to clean up the tableware automatically. We are not so tired. If we are really tired, we can go to the second floor to rest.

The workers who clean up the garbage are just cleaning up the garbage, so they can’t clean the tableware. According to the staff, those who clean up the garbage will infect the tableware. Those cleaning workers in yellow coats are the only ones, and they are a little older.

The other cleaning room is the garbage disposal room. There is a garbage passage in it. After the garbage cleaners sort the garbage, they pour it into the standard garbage bin. Just press the retract button, and the machine will pull it away... I heard that some garbage is transported to the garbage disposal station. "

The girls were fascinated by the auntie who was the catering cleaner, and the catering cleaner also said hi.

Jiang Ruoliu and Tumi went to the cleaning room to take a look, and then looked at the kitchen carefully through the large glass window.

Jiang Ruoliu couldn't help admiring: "Wow, it seems that the kitchen equipment is very advanced. I said it's no wonder, the work efficiency is so high."

Tumi also said in surprise: "You are so particular! No wonder the kitchen is so clean! It is really spotless, and the floor is not wet, as if there is a dryer on the floor."

The girls stretched out their thumbs and said to the catering cleaner, "Auntie, you are really amazing!"

The catering cleaner also smiled, thinking of the generous treatment given by the company, with a happy smile on his face, and said proudly: "That's right, we have all been trained by the company, but I don't understand the operating principles of those equipment , will only be used."

"Oh, thank you, Auntie, for bothering you!"

"Hehe, you're welcome! You just have to have fun. I'll go first." The catering cleaner saw that there was still work to be done, smiled, waved to the girls and left.

The six girls waved to the cleaner politely, feeling that it was time to go back.

The girls did not take the tram and walked towards the square. When they got to the square, they also saw many tourists staying in the square, especially near the music square. Under the light, the lights are bright.

Colorful fireworks, colorful mist linger in the air, accompanied by famous songs, the fountain is flying in the air.

Tourists happily take pictures around the fountain, some are in the water mist, dancing under the dreamlike mist, waving their hands, and the mist disperses for a while, gathers for a while, ever-changing; when standing still, the mist disappears took them.

The big-breasted girl couldn't help running up and dancing, causing wisps of mist to linger around her.

But after a while, the big-breasted girl ran out, patted her clothes, and said, "It's so cool, my clothes are almost soaked! Fortunately, the temperature here is not low."

"Hehe, let's go, you still want to go crazy with them!"

(End of this chapter)