First, the quality of vegetables: people who install lotus flowers must ensure that the volume and shape of raw materials are uniform and tidy. For example, if the shredded pork with a knife is picked out and the bottom of the pot touches the edge of the plate, Lotus will also be responsible for the care. A cooking stove was burnt out and salty, and it was also the stevedore who decided whether to cut it again and do it again.

Second, cost control: the price of each dish and the purchase price of each raw material should be clear to the undertaker. Otherwise, the undertaker is responsible for selecting the materials that lose money or die. For the first course 1800 and 2800, the chef has written that everyone should serve abalone in soup, but how many abalone should be used? It is the porter who goes to the storekeeper to get the materials, and the porter is responsible for how much.

Third, the dishes are beautiful: the containers are matched, the dishes are set reasonably, the edges are hygienic and the edges (flowers) are harmonious.