I washed dishes for a year last year. Because I was really tired, I changed several. Washing dishes is recognized in the industry, but most of them can persist. I haven't done manual work for decades and I can't persist.

I have worked in roadside shops, national famous chain brand stores and listed companies. Not much difference. One word, black, two words, really black.

vegetables are basically not washed, except onions and parsley. I helped pick the finger peppers for the first time, and then I poured them into the pool. My colleagues around me were surprised and said, hey, don't wash it!

I'm surprised. Can I eat this, this, this, this without washing?

don't talk about pesticide residues, it's slippery when I pick it. I used to like to eat finger pepper soy sauce rings. I didn't even fry them. I imported them directly, and I was afraid to think about it.

At that time, many newcomers, chefs, held meetings for training. It is said that only employees can wash their meals, and what guests eat and wash is full of water, which is not delicious, not easy to preserve and easy to rot.

it's the first time to wash dishes, and put them in the disinfection cabinet after washing. There is only one disinfection cabinet, where can I put it? Press it again, and the electricity won't work. It's just the deaf's ears ―― decoration for examination.

The water in the dishwasher is 71-81 degrees. We use detergent and desiccant, and we don't know if there is any chemical residue. Anyway, our employees have scalded it with boiling water.

it's not bad. many small shops, just a big footbath or a pool, are washed and washed with cold water. The water for washing dishes is thick, and there is no time to really change the water during the peak period. Use one for washing.

so do some big stores. For example, like the one in Ma Baoguo that is really kung fu, washing dishes is just soaking and washing.

the kitchen is a slap in the face, and you have to walk sideways, of course, you can't put down the disinfection cabinet. Steamed rice never washes rice, and scalded lettuce is directly grasped by hand without gloves. It is said that ribs are all dead meat from across the ocean. No wonder ribs rice is so cheap that you can't buy that little pork ribs.

therefore, it is forbidden to enter the kitchen. Tea, the antonym of red, is a large chain restaurant with hundreds of restaurants all over the country.

punch in several times a month, and suddenly attack without notice. Inspectors sometimes wear plain clothes to enter the kitchen. If no one stops them, they will be deducted 21 points, which is basically a one-vote veto.

this score is linked to everyone's bonus. Therefore, it is difficult to get into the kitchen, and there are plenty of kitchen knives in the kitchen.

That well-known listed company looks much more formal. The kitchen directly shows it to the guests through video, and you can also apply for a visit. This is mainly because they basically have no ingredients to process, and they are all bagged.

hot pot is basically like this, and the meat is not fresh. Of course, there are also fresh ones, such as the chain store that eats bullfrogs, which is called killing now. Yes, it is, but if you kill too much, it will be mixed with the killed ones and sold the next day.

What about the online celebrity restaurant that eats fish? It's luxurious and in place, and it's twice as sour and refreshing. It claims to be a fresh perch, which is now killed. In fact, they are all frozen and distributed in the central kitchen. So the fish doesn't have any umami flavor, but sauerkraut is ok. Our employees sometimes eat meals, basically eating sauerkraut.

There is a famous traditional dish in Guangdong, pork belly wrapped chicken, which many people like to eat. Wrap a whole chicken in a pig's belly and simmer the ingredients slowly.

before serving, the guests will be identified. A tray, a pig's belly wrapped in a chicken, and the pig's belly was sewn with thread.

this is actually a prop, just one, and it is changed every three to five days. A very, very small chicken was chosen, and ordinary chickens could not fit in.

Actually, chicken is chicken, and pork belly is pork belly, so stew them separately. The soup is also boiled separately. Because the chicken has to be chopped, the chopping block is criss-crossed, and it is expensive to change it. It is inevitable to eat some sawdust and minced meat. It looks disgusting, like something rubbed out in the shower, but out of sight, out of mind.

don't believe in the chef's secret system either. There are basically no chefs, and they are all amateurs. There was really no one once, and I was a chef.

chain stores, in particular, are all sops, which are well-weighed, well-equipped and standardized. Therefore, the green synonym Xiang technical school seems to be out of line, and chefs don't need to study, look at pictures and talk.

delicious food comes from ingredients.

Summer is coming, crayfish, braised prawns and cold beer are delicious.

a pot of crayfish, half a pot of oil, two or three bottles of beer, more than a dozen Chinese herbal medicines and spices. Monosodium glutamate and chicken essence are poured in one ladle, and the two are put at the same time. So it must be thirsty, it must be.

monosodium glutamate is said to be bad. Some people don't eat it at home at all, while others just put a few. You can put a few at a time, and you can't put all the monosodium glutamate chicken essence in a crayfish for a lifetime.

the catering industry is a hard industry, and it is greedy from morning till night.

washing dishes is tiring, so is the waiter. You have to close the table, serve food, and suffer indignities at both ends. Some gods, customers, scold waiters for a little melon and tofu. Then the head waiter and the manager also blamed the waiter for the poor service, which made God angry and affected the dining experience.

especially in the stands, there are running orders every week. God's magic power is boundless, and it is impossible to prevent. The wind is rustling, the water is cold, and the strong man doesn't pay the bill when he goes.

the boss can't pay the money, but the waiter in the stands can. Sometimes a table is hundreds, and the salary is only over 3,111 a month.

most of the waiters come from poor areas. They crossed mountains and rivers and came to Shenzhen not far from Wan Li. Take the wages of the proletariat and pay for the petty bourgeoisie. What kind of spirit is this? This is crazy, sick. But there is no money to cure, poor.

the chef is tired, too. The peak period is like a war, when the bill is blown up, it is a few meters long. Each dish has time, say, half an hour. Sometimes I haven't cooked for an hour or two. I have to deduct money for overtime, and the waiter is screaming, which is annoying.

Especially in summer, many people have no air conditioning, only ventilation. The chef will go crazy, as if a part in his underwear had not turned off the switch and kept coming out of the water.

don't return the food at this time, reheat it and add some salt or something. This should be given priority and cut in line. I saw a cook, who was so angry that the iron pot almost broke and spit directly into the dish. Blow your nose before you leave the pot, throw it into the pot, turn it over a few times and take it out.

everyone is tired, so the restaurant has a contempt chain. Chefs despise cutting and matching, cutting and matching despise Dutch, Dutch despise waiters, and waiters despise washing dishes.

then what do I despise when I wash the dishes? I despise bowls. I won't wash the dishes without a bowl. So sometimes you have to break two bowls to play with.

Today next year will be your anniversary. Crash, send it to the end. Once, a small rice bowl, with its bottom facing down, did not die or break when it fell. Try again, the same.

I thought, what is this public test in Newtonian mechanics? I didn't think clearly. I didn't go to college. It broke for the third time. It seems that Newtonian mechanics is not a universal eternal truth, and it depends on life.

Life is too heavy, and it is too bitter to live without digesting it.

the boss is also bitter. Before my divorce, there was a food street downstairs, where I lived for ten years. Only two or three families have survived for ten years. Some facades change three bosses a year.

as soon as I chat with my boss, I sigh. It's hard to do business. The decoration is literally hundreds of thousands or even millions. When it is closed, it is a pile of scrap metal. Don't close the door, the rent is so expensive, and the gross profit margin is only about 51%.

business is bad, and I watch money turn into water every day. That's all hard-earned money. If you throw it into the water, the towel will make a sound and a splash. About 333, 31% makes money, 31% breaks even, and 31% loses money.

it's not realistic to ask the boss to ensure the quality and quantity completely, which is healthy and hygienic. With such fierce competition, a fare increase is tantamount to suicide.

that's why the boss starts with employees. The salary is three or four thousand, and there are two thousand. No insurance, no overtime pay, more than ten hours a day.

it is worse for employees to eat pig food, not to mention dog food. How happy it is to be a dog now, wagging its tail is the winner.

there is a hot pot restaurant in Bao' an, which is called Shu, Da and Xia. Holding Wowotou in your hand, there is not a drop of oil in the dish. How painful life in the restaurant is, one step at a time.

there are no steamed bread porridge and pickles in the morning. That porridge can show my nose hair. You are standing in the morning sun, and your face is haggard. That's your gentleness like water, that's your dress flying.

at noon and in the evening, a boiled cabbage, white gourd or radish, etc. Sometimes there are a few pieces of fat in the ancestral graves, which are white and flawless, and have a 12-level beauty.

at the time of the meal, the little takeaway brother came and went like a boat, all of which were ordered by the little sister and brother in the store. An old aunt who washed dishes saw the leftover beef bones of guests occasionally in the hot pot, her eyes glowed green, her hands flashed like lightning, and she fished them out and chewed them.

I worked for three days with fearless revolutionary spirit and strong revolutionary will. Walk and kneel. I don't want my salary. I don't want money. I'm killing myself. I can't die, my child is still young.

what about god? it's also bitter. 996, 117, mortgage car loans to children and the elderly, cheating on the divorce. Full of bitterness, how to cure it? Good food cures everything. I know it's unhealthy or unsanitary, but I still queue up to eat.

what about the barbecue on the roadside? Look at the roast. When wearing a string, most of them are caught with bare hands. Perhaps the healthiest thing is the fried rice at the roadside stall, and the fried powder has been caught by hand.

of course, this is all about Shenzhen, and it may be similar in other places.

the reality is such a reality, each has its own difficulties, and there is nothing to be done at once.

it may still depend on the development of the whole society to solve it slowly. For example, gutter oil is basically gone now, including roadside stalls. Development is the last word.

So, finally, let's wish the great motherland prosperity.

I studied as a chef in cooking school for three years. After graduation, I worked as a chef in large and small restaurants. Later, I opened a small restaurant for nearly 11 years. I can say that I know a lot about the operation, production and after-cooking of restaurants.

the catering industry is the place that pays the most attention to "taking water as the net", and the catering industry is related to people's health, so the food safety and hygiene problem should be put in the first place for every catering operator, and it is also a must for a restaurant to operate for a long time.

According to the scale of operation and the different dishes, the current food and beverage outlets are generally divided into these modes:

1. Middle-to-high-end hotels: The middle-to-high-end hotels have a large business area, sufficient staff in the stores, a clear division of labor, complete kitchen hardware and software facilities, and frequent supervision by relevant departments, so food safety and hygiene will be better.

2. Ordinary hotels: Ordinary hotels generally operate at more than 211 square meters, and the staff in the store are relatively complete. Moreover, in order to operate for a long time, the general hygiene condition is also acceptable.

3. Homemade restaurants along the street: Homemade restaurants along the street are generally small in size, and most of them are husband and wife shops or a combination of a chef, a boss and a waiter. Because of the influence of business conditions and manpower, the general sanitary conditions are worse.

4. Fast food with single dishes: Many street fast food restaurants mainly sell outside. Because of the small business area and the low profit of dishes, they will find some ways to reduce and save costs. There are some tricks in the procurement and production of raw materials in such stores.

5. franchise chain Store: franchise chain's business model is particularly popular in recent years, and it is also a popular store opening model. The dishes in this kind of store are all semi-finished products, which are generally distributed by the central canteen set up by the headquarters. The store only needs simple processing and maturity. The more shops do, the better the quality of general products will be.

As a former catering operator, I have heard and seen a lot of skeletons in the dining room. Let me tell you a few personal experiences:

First, the price of shoddy

The price of ingredients will vary greatly according to the freshness and quality, but under normal circumstances, after cooking is mature, most consumers can't eat it through the cover of seasonings.

For example, dead fish is sold as live fish, and dead seafood is sold as live seafood, etc. However, these stale ingredients will have the same characteristics when they are made, that is, they will all be made with heavy taste, such as spicy, braised, sweet and sour, and the odor of the ingredients will be covered by oiling and seasoning. Therefore, when you order fresh seafood and fish in a restaurant, the simpler it is, the more you can eat the original taste of the ingredients, and the store does not dare to cheat.

second, saliva dishes

saliva dishes are the most abhorrent phenomenon, but some operators will do it even if they are greedy. Some of these cold dishes can be said to be the hardest hit areas, such as peanuts, edamame and pickles. If you can't finish eating them on the table, you may be removed and put them on a plate.

Third, the use of oil

Nowadays, many operators are afraid to do so because of the heavy blow to gutter oil, but it is not a secret in many fast food restaurants to stir-fry with cheap chicken oil in the market. This is why the take-away food we ordered will congeal when it is cold. If you encounter such a fast food, remember to "blacken it" next time.

Fourth, stealing the beam to replace the column

Many "black-hearted" businesses will use the method of stealing the beam to replace the column in order to make huge profits. For example, oysters, scallops, abalone and other seafood with shells will be made with frozen meat, because frozen meat is much cheaper than fresh seafood with shells, and customers may not be able to eat it after adding seasonings. If the shell and meat of seafood are well separated and there is no residual meat attached to the shell after eating, then such seafood is doubtful.

5. Current-priced dishes

Some dishes on the restaurant menu will not be marked with the price of vegetables, but will be replaced by "current price". This kind of food must ask for the price before ordering, otherwise it is mostly this kind of food that causes contradictions, especially in the tourist season and restaurants around tourist attractions. This kind of "current price" food is the root cause of contradictions and disputes.

6. Processing of stuffed food

The saying "Don't eat stuffed food when you go out" is widely spread, which shows the position of some stuffed food in the hearts of ordinary people. Stuffed foods such as steamed stuffed buns, jiaozi and pies are mostly made of leftover bits and pieces that can't be sold by meat, so the quality of food packaged with such ingredients is naturally worrying. If you encounter food with stuffing that is particularly cheap, you'd better not buy it. After all, you get what you pay for.