This work is really busy. Cutting and matching is a pre-treatment process of ingredients, which seems to include a series of links such as cleaning and processing. Washing vegetables, selecting vegetables, unhairing meat, processing internal organs of poultry/fish, deboning, cutting into pieces, curing, sizing and pasting, knife cutting and dry goods swelling all seem to be part of this process. In layman's terms, it should be understood as "after buying and before cooking".

according to the information I have found and my past experience, the time spent on cutting and matching accounts for 71% to 91% of the cooking process (even if cooking at home, at least 61% to 71%). You should be able to feel this if you can cook yourself. Moreover, the restaurant's cutting and matching staff have to be responsible for the sorting and cleaning of the venue, and also make budget and accounting according to factors such as restaurant passenger flow, and also estimate how much room to leave. In short, it is to ensure that customers can cook in time after ordering (the chef is too busy to serve slowly at most, but the result of not preparing enough ingredients may be that the dish is gone when ordering). So it is really busy enough.

Therefore, it is really not recommended that you contact him during his work. And you don't want to have the idea that it's not dinner time, so you shouldn't be busy. If it is a smaller restaurant, it may be true, but those restaurants that are too big need to make a lot of dishes because of the large passenger flow, so the cutting and matching staff must handle the ingredients as soon as possible during the off-peak period (that is, the time between meals) so that the chef can take them at any time when cooking. This means that they are likely to be busy all day.