I am going to work at a seafood hotel tomorrow and I will be doing geography. What does geography do?

Dili is a position in a restaurant.

Although the staff of Dili wear waiter uniforms and belong to the restaurant, they work in the kitchen. The job of this position seems simple, but it is actually much harder than that of a waiter. The waiter only needs communication skills, and physical strength and memory are also required.

Their physical strength is reflected in the fact that they not only have to check the necessary furniture before the meal and move it to the restaurant every day, but also complete the task of running up the stairs carrying plates when business is busy and the capacity of the food elevator is insufficient. task. Even in a relatively small restaurant, there is no need to run up the stairs. Passing the dishes to the guests as quickly as possible and then quickly returning to the kitchen is a test of physical fitness; memory is reflected in the fact that they have to complete the identification of each dish in an instant. And accurately match the sauces (sauce) required for the dishes. For example, sashimi requires Japanese green mustard, prawns require hand-washed lemon tea, and squab with black bean sauce requires Huai salt, squid sauce, etc. In addition, the order in which the dishes are served must also be controlled by the kitchen. The order of cold dishes, stews, seafood, main dishes, stir-fries, and rice noodles must not be wrong. You cannot say that the fried rice is served before the cold dishes are served. All hell breaks loose.

This also determines that the kitchen, like the kitchen, is mostly dominated by men. Even if there are one or two waitresses, they must be new recruits, just to let them get used to the dishes and the pace of work temporarily. However, I think this arrangement is questionable. The waitress will definitely be a beautiful sight in the kitchen. I found that every time a new waitress was hired, the enthusiasm of the single guys in the kitchen would increase significantly.

Communication between the floor supervisor and the chef is also very important. He can convey all the information about the dishes obtained by the guests in a timely manner, so that the head chef can understand the quality of the dishes produced by the guests, especially the chefs under his command. Mile supervisors also have a special privilege: tasting. When there are doubts about the quality of the dishes served, tasting is the most direct and effective means of inspection, which will minimize the possibility of customers returning their dishes. He is undoubtedly the last hurdle to ensure production.