Recently, Wuhan Catering Industry Association issued a proposal, and put forward six initiatives, including: implementing N-1 ordering mode, half dishes and small dishes. The purpose is to respond to the call of the state, advocate economy and oppose extravagance and waste at the dinner table. Doesn't it mean that everyone goes out? Eat separately? Yes, but order according to your appetite to avoid extravagance and waste.

In fact, a CD-ROM campaign was launched in Wuhan before this. This proposal is nothing more than a continuation of the CD-ROM campaign. The purpose is to cultivate the habit of saving and create a shameful and glorious social atmosphere in the whole society. The specific measures are as follows: 1. The N-1 ordering mode

means that 11 people eat and order 9 people's dishes on the Internet, which means that it is enough to eat, and it is not necessary for so many people to order so many dishes. Chinese people are hospitable, and it's not bad to have friends coming from afar. In order to show their face and hospitality as hosts, there is always a table full of dishes, but not much to eat, which leads to waste and is not worth advocating. Second, the side dishes should be served in half

During the waiting time, the store will prepare some next meals for the guests, that is, appetizers before meals, but everyone knows that Chinese people are greedy for petty gain. Since these side dishes are given away for free, why not take more, so the small dishes are full. When the main dishes are served, these side dishes will be left out in the cold and eventually dumped, causing unnecessary waste. Third, encourage consumers to pack

In the proposal, Wuhan Catering Industry Association suggested that all hotels and restaurants should bring their own packing boxes, and found that guests should take the initiative to pack the leftovers for customers. However, in the eyes of some consumers, they think that packing is a shameful thing, and it is actually more shameful to waste than packing, so they should pack the food they can't finish, which is a respect for the chef.