What is the side dish in the restaurant?

First, you should have a good memory for side dishes. Because in the process of operation, you should remember what the main course and side dishes are in each dish. Second, your knife work is better. Because in the cooking process, the chef is very particular about your knife work. For example, the shredded potatoes are cut unevenly. If the cooking time is short, the thin shredded potatoes will be cooked well, and the thick shredded potatoes will be cooked half-cooked. On the other hand, if it takes a long time, thick potatoes will be cooked, but thin shredded potatoes will be burnt. Therefore, the kitchen knife worker is also the most particular. Third, you should get back the knife flowers of every dish. Each dish is cut differently. In other words, the main course and auxiliary course of each dish are different. So you should not only change the knife, but also remember how to change the knife for each dish, as I said in the first point. Everything else is done according to the needs of the kitchen.