I have worked in roadside stores, national famous chain brand stores and listed companies. There is not much difference. One word, black, two words, really black.
Vegetables are basically not washed, except onions and parsley. I helped pick finger peppers for the first time, and then poured them into the pool. Colleagues around were surprised and said, hey, don't wash it!
I was surprised by three pounds. This, this, this, this can be eaten without washing?
Don't say pesticide residue, it was slippery when I picked it. I used to like to eat finger pepper soy sauce rings. I didn't even fry them. I imported it directly, and I dare not even think about it.
At that time, many newcomers had meetings with chefs for training. It is said that only employees can wash their meals. What guests eat and wash is water, which is not delicious, not easy to preserve and perishable.
Washing dishes for the first time, 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 will not work. This is just the deaf ear ―― an ornament for the exam.
The water in the dishwasher is 70-80 degrees, and detergent and desiccant are used. I wonder if there is any chemical residue. Anyway, all our employees were scalded by boiling water.
This is not bad. Many small shops are just a big footbath or pool, which is washed with cold water. The washing water is thick, so there is no time to really change the water during the peak period. Wash with one.
The same is true of some big stores. For example, like Ma Baoguo's Kung Fu, washing dishes is soaking.
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 on the other side of the ocean. No wonder ribs rice is so cheap that you can't buy a little ribs.
Therefore, the kitchen is an important place, and it is strictly forbidden to enter. Tea, the antonym of red, is a large chain restaurant with hundreds of restaurants all over the country.
Punch in and score several times a month, and suddenly attack without any awareness. Inspectors sometimes wear plain clothes to enter the kitchen. If no one stops them, they will be deducted 20 points, which is basically a one-vote veto.
This score is linked to everyone's bonus. So it's hard to get into the kitchen. There are many kitchen knives in the kitchen.
The famous listed company, the monkey fishing for the moon in the well, looks much more formal. The kitchen can be shown directly to the guests through video, or you can 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 chain stores that eat bullfrogs, which are now called killing. Yes, that's true, but if you kill too much, it will be mixed with the killed one and sold the next day.
Where is the online celebrity restaurant that eats fish? Hao, it's in place. It's twice as sour and refreshing. It claimed to be a fresh bass, and now it has been killed. In fact, they are all frozen and distributed in the central kitchen. So the fish has no umami flavor, but the sauerkraut is ok. Our employees sometimes eat, basically eating sauerkraut.
There is a traditional famous dish in Guangdong, pork belly wrapped in chicken, which many people like to eat. Wrap a whole chicken in a pork belly and simmer the ingredients slowly.
Guests will be identified before serving. A tray, a pork belly wrapped in chicken, and the pork belly is sewn with thread.
This is actually a prop, just one, change one every three to five days. I chose a very, very small chicken, and ordinary chickens can't be put in.
In fact, chicken is chicken, pork belly is pork belly, stew separately. Soup is also cooked separately. Because the chicken has to be chopped, the chopping boards are criss-crossed, and it is expensive to change it. Eating sawdust and minced meat is inevitable. It looks disgusting, just like something wiped out in the shower, but out of sight, out of mind.
Don't trust the chef's secret system, there are basically no chefs, they are all amateurs. There was really no one. I was a chef.
Chain stores, in particular, are all sops, which are accurate, well-equipped and standardized. Therefore, the technical school of green pronoun project looks very out of line, and the chef doesn't have to study or look at pictures to talk.
Delicious comes from ingredients.
Summer is coming, crayfish, braised prawns, cold beer, delicious food on earth.
A pot of crayfish, half a pot of oil, two or three bottles of beer, more than a dozen Chinese herbal medicines and spices. MSG and chicken essence are poured into a spoon and put at the same time. So it must be thirsty, it must be.
MSG is said to be bad. Some people don't eat at home at all, while others just put a few. You can put a few at a time, but you can't put all the MSG chicken essence in a crayfish all your life.
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 the food, and suffer at both ends. Some gods, customers, scold waiters for a little melon and tofu. Then the foreman and manager also blamed the waiter for his poor service, which made God angry and affected the dining experience.
Especially in the stands, there are running orders every week. God's magic is infinite and hard to prevent. The wind is rustling, the water is cold, and the strong men don't pay the bill when they go.
The boss can't pay the money, but the waiter in the stands can. Sometimes a table costs hundreds, and the monthly salary is only over 3,000.
Most of the waiters come from poor areas. They climbed mountains and came to Shenzhen, not far from Wan Li. Take the wages of the proletariat and pay the petty bourgeoisie. What spirit is this? This is crazy and sick. But there is no money to cure, poor.
The chef is also tired. The rush hour is like a war. When the bill blows, it is several meters long. Every dish has time, for example, half an hour. Sometimes I haven't cooked for an hour or two. It's annoying to deduct money for overtime and the waiter is still yelling.
Especially in summer, many people have no air conditioning, only ventilation. The chef will go crazy, as if some part of his underwear had not turned off the switch and kept popping up.
Don't go back to the dish at this time, reheat it and add some salt or something. This should be a priority, cut in line. I saw a cook, so angry that the iron pot almost broke and threw it directly into the dish. Blow your nose before you take it out, throw it into the pot, turn it over a few times and then take it out.
Everyone is tired, and the restaurant has a chain of contempt. Chefs despise cutting and matching, cutting and matching despise Dutch, Dutch despise waiters, and waiters despise washing dishes.
Then what do I despise when washing dishes? I hate bowls. I can't wash the dishes without a bowl. So sometimes you have to break two bowls to play.
Today next year is the anniversary of your. Quick, send it to the end Once, a small bowl, the bottom of which was facing down, was neither dead nor broken when it fell. Try again, the same.
I thought, what kind of public exam is Newton mechanics? I didn't think clearly. I didn't go to college. It broke the third time. It seems that Newtonian mechanics is not an eternal truth that is universally applicable, but depends on life.
Life is too heavy, if you don't digest it, you will live too hard.
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 survived for ten years. Some facades change three bosses a year.
Sigh when chatting with the boss. It is difficult to do business. Literally, decoration is hundreds of thousands or even millions. It's just a pile of scrap metal. Don't close the door, the rent is so expensive, and the gross profit margin is only about 50%.
Business is not good, watching silver 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 splash. Around 333, 30% makes money, 30% breaks even, and 30% loses money.
It is unrealistic to ask the boss to ensure the quality and quantity completely and be healthy and hygienic. In such fierce competition, a fare increase is tantamount to suicide.
So the boss took advantage of the employees. The salary is three or four thousand, and there are also two thousand. No insurance, no overtime pay, more than ten hours a day.
It's even worse for employees to eat pig food, let alone dog food. How happy you are to be a dog now. wagging your tail is the winner.
Bao 'an has a hot pot restaurant called Shu, Da and Xia. Wowotou in his hand, and there is not a drop of oil in the dish. How painful life in the restaurant is, one step at a time.
In the morning, there is no steamed bread porridge and pickles. That porridge can expose my nose hair. You stand in the morning sun, looking haggard. That's your tenderness like water, that's your dress flying.
At noon and evening, boiled cabbage, melon or radish. Sometimes there are a few pieces of fat in the ancestral graves, which are pure and flawless, and have a beauty of twelve grades.
As soon as the meal arrived, the takeaway brother came and went like a shuttle bus, which was ordered by the younger sister and brother in the store. An old aunt who washed dishes saw the occasional leftover beef bones in the hot pot, her eyes flashed green, and her hand flashed lightning, so she fished them out and chewed them.
I worked for three days with fearless revolutionary spirit and strong revolutionary will. Kneel while walking. I don't want my salary. I don't want money. I'm killing myself. I can't die, my child is still young.
Where's God? It's also bitter. 996,007, mortgage car loans to children and the elderly, cheating divorce. Full of bitterness, how to cure it? Good food can cure everything. I know it's unhealthy or unsanitary, but I still line up for dinner.
What about the barbecue on the roadside? Look at the barbecue. When wearing a string, most of them are caught with their bare hands. The healthiest thing is probably the fried rice at the roadside stall, which has been caught by hand.
Of course, this is all about Shenzhen, and other places may be similar.
Reality is such a reality, each has its own difficulties, and there is no way 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 restaurants. Later, I opened a small restaurant for nearly 10 years. I can say that I know the operation, production and kitchen of the restaurant very well.
The catering industry is the place that pays the most attention to "taking water as the net", and it is related to people's health. Therefore, food safety and hygiene is the first priority for every catering operator, and it is also a necessary condition for a restaurant to operate for a long time.
Nowadays, restaurants are generally divided into these modes according to the scale of operation and the different dishes:
1. Mid-to-high-end hotels: Mid-to-high-end hotels have a large business area, sufficient staff, 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 over 200 square meters, and the staff in the store is relatively complete. Moreover, for long-term operation, general sanitary conditions are acceptable.
3. Homemade inns on the street: Homemade inns on the street are generally cramped, mostly a couple's shop or a combination of a chef, a boss and a waiter. Because of the influence of operating conditions and manpower, the general health situation is even worse.
4. Single-course fast food: Many street fast food restaurants mainly sell outside. Because the business area is small and the profit of dishes is not high, they will think of some ways to reduce and save costs. There is something fishy about the purchase and production of raw materials in such shops.
5. Join a chain store: The business model of joining a chain store is particularly popular in recent years, and it is also a relatively popular shop opening model. The dishes in these shops are all semi-finished products, which are generally distributed by the central canteen set up by the headquarters. Shops only need 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 many shady things in the canteen. Here are some personal experiences:
First, shoddy.
The price of ingredients will vary greatly according to the freshness and quality, but in general, after cooking is mature, most consumers can't eat it through the cover of spices.
For example, dead fish are sold as live fish, dead seafood as live seafood and so on. However, these stale ingredients will have the same feature when they are made, that is, they will be made with heavy flavors, such as spicy, braised, sweet and sour. And the smell of the ingredients will be covered by oiling and seasoning. Therefore, ordering fresh seafood and fish in the restaurant, the simpler, the more you can eat the original flavor of the ingredients, and the store does not dare to cheat.
Second, the saliva dish
Mouth-watering dishes are the most disgusting phenomenon, but some operators will do it even if they are insatiable. 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 it on the table, you may be taken away and put on a plate.
Third, the use of oil.
Now many operators are afraid to do so because of the heavy blow to the gutter oil, but it is no secret that cooking with cheap chicken oil in the market is in many fast food restaurants. That's why the takeout we ordered will condense when it gets cold. If you encounter such fast food, remember to "blacken" next time.
Fourth, steal the column.
Many "black-hearted" businesses will use the method of stealing bars in order to make huge profits. For example, shelled seafood such as oysters, scallops and abalone will be made of frozen meat, because frozen meat is much cheaper than fresh seafood with shells, and customers may not be able to eat it after adding seasoning. 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.
Fifth, the current price of dishes.
Some dishes on the restaurant menu will not be marked with the price of vegetables, but will be replaced with "current price". Be sure to ask the price before ordering, otherwise it will cause conflicts, especially in restaurants around tourist seasons and scenic spots. This "current price" food is the root of contradictions and disputes.
6. Processing of stuffed food
The proverb "Don't eat stuffed food when going out" is widely spread, which shows the position of some stuffed food in the hearts of ordinary people. Stuffing foods such as steamed stuffed buns, jiaozi and pies are mostly leftover bits and pieces that meat can't sell, so the quality of food packaged with this kind of ingredients is naturally worrying. If you encounter food with particularly cheap fillings, you'd better not buy it. After all, it's worth it.