To tell the truth, the chef is not as simple as you think. The dishes in the restaurant require all kinds of colors, flavors and flavors, and the workload is very heavy, tired and hot. You know the guests arrive at noon, and the work is one after another. Without work, it is easy to live, and living is busy. First of all, the ingredients should be prepared and cut. Generally, there are many dishes to sell, so you should be fully prepared. Some sauced side dishes should be prepared in advance. Don't be stingy with monosodium glutamate and oil. Really, how do you explain many things in this world? You must meet them before you can solve them.