Sun Dahai had already told everyone that lunch in the staff restaurant was from 11:30 to 1:00. There would be slightly fewer people dining in the restaurant after 12:00, so everyone simply waited until 12:15 before going down together.
When I arrived at the entrance of the staff restaurant, I happened to see Gao Yi's waiter coming out of the restaurant with a few people.
These people came with He Lin and the others, and they are all drivers, bodyguards and the like. Today was just a private party temporarily initiated by Sun Dahai. Most of their assistants are now in their respective companies, handling official business for them.
Hu Cheng was greeting the guests downstairs just now. He brought a waiter with him, who was responsible for receiving the guests' entourage. It seemed that they had finished eating and were quite satisfied.
Ye Haochen wanted to ask his driver, but he hesitated and still did not speak. Since he had already arrived at the door, there was no point in asking. Wouldn't it be better to experience it for yourself?
Speaking of which, Li Jiajie pays more attention to the construction of canteens than he does. Many of his properties have canteens, some of which are good and some are bad, and the quality is mixed.
It's just that Li Jiajie is mature and has been in charge of the mainland business for several years, so he speaks and acts more calmly. At this time, he can get the answer just by walking in, so why bother asking others.
The door of the staff restaurant adopts the widened and heightened double door style commonly used in banquet halls, with an isolation line in the middle to make the passages in and out of the restaurant clear and uninterrupted.
Several etiquette ladies at the entrance were responsible for swiping cards and distributing stainless steel dinner plates according to the number of people. Hu Cheng took a step forward, took out several visitor cards from his pocket, swiped them one by one, and then swiped the badge he wore on his chest.
Hu Cheng led the way, and walked into the restaurant first after receiving the dinner plate. The others followed him, and after receiving the dinner plate, they filed in.
The staff restaurant is very large. Not counting the small restaurant next to it, only the large restaurant in front has a designed capacity that can accommodate up to 600 people dining at the same time.
Because the total number of company employees currently working in the Future Building is only a thousand, and this still has to include the more than 200 people from the property management company.
Therefore, Qiao Hongwei rearranged the large restaurant according to the current situation, configured the tables, chairs and spacing according to the standard for 400 people dining at the same time, and added green plants and multiple wall-mounted TVs in the restaurant to visually divide the large restaurant into several
interval.
Several guests entered the restaurant and were surprised to see the layout here. There is a shortage of land in Hong Kong, especially in Central. As the well-deserved first business center in Hong Kong, many world-renowned companies have set up offices here.
land.
Xiangjiang's economy has developed very rapidly in recent years, and many cutting-edge companies have an even more rigid demand for top-quality office space. The scarcity of office space here cannot be described even if every inch of land is expensive.
The guests are all well-informed people. They have visited many companies. They have also seen many 100-meter offices and palace-style living rooms. But those are either for enjoyment or to receive guests.
To demonstrate the strength of the company.
Therefore, although Sun Dahai's office floor is very large, they can still accept it. But a staff restaurant that is only open to internal employees seems to be an exaggeration.
At this time, everyone is queuing up to get the dishes in order. Although there are not many people, it is in good order. The signs on both sides are today's dishes, with pictures of the dishes, dish names, main ingredients, tastes and styles of the dishes. Even if you have not eaten it before
People can also roughly understand whether they can accept it.
Today’s lunch dishes are: small bowl of stewed beef, sizzling black pepper beef fillet (Western), steamed cod segments, pan-fried cod segments (Western), stir-fried shrimps in typhoon shelter, chicken legs with soy sauce, stir-fried pork with cauliflower, and shredded fish-flavored pork.
Steamed Kowloon tofu with chopped pepper and lotus-flavored chrysanthemum.
There are ten hot dishes in total, as well as ginkgo, winter melon and old duck soup and lily, water chestnut and candied date soup, two soups suitable for recuperating the body in October.
In view of the increase in the number of foreign employees in the company, several purely Western dishes will be included in each meal menu to help foreign employees adapt better.
The staple food is rice, side bread, several kinds of snacks, as well as fish ball noodles and Spanish paella.
The dishes are packed in small stainless steel square bowls that match the dinner plate, which can be stuck in the dinner plate. A dinner plate can hold up to six small dish bowls, plus staple food, soup bowls and drink cups.
There are beverage cabinets on both sides of the restaurant, including Coke, Sprite, the restaurant's homemade Cantonese herbal tea and plum soup, for everyone to help themselves.
Hu Cheng introduced to everyone that the staff restaurant adopts a buffet style, with no limit on dishes, and you can add more at will without wasting it. If you think a dish is too large, you can ask the chef to make half a dish for you.
Li Jiajie nodded secretly. The management of the staff restaurant is very good and user-friendly. Although the dishes in the cafeteria are all big pot dishes, each dish has a good color, aroma and taste, and the main ingredients are sufficient, not the auxiliary ingredients.
There are more dishes than main ingredients, which is a deceptive trick.
Li Jiajie knew that it was already ten o'clock in the morning when he decided to come here to eat. Preparing food in the canteen is not as fast as making a stir-fry in a restaurant. These dishes are basically arranged in advance, and there is no way he is waiting for someone to agree to come.
It was only temporarily prepared after arriving here.
So, these dishes will be the daily life of the future building? Others don't know that firewood and rice are expensive, but Li Jiajie manages multiple projects, calculating costs, and figuring out how to increase revenue and reduce expenditure is one of his main tasks.
He even has to battle wits with subordinates who falsely report purchase costs all day long. How to ignore some petty profits to subordinates while ensuring the company's performance, and how to make them grateful with equal emphasis on kindness and power.
In comparison, although there are many types of engineering procurement, many of them are public-to-public, and procurement projects related to logistics guarantees are the ones that can really put money into personal pockets.
Therefore, Li Jiajie spent a lot of thought on this aspect. Although he had to leave a gap for his subordinates, Li Jiajie himself had to figure out the specific profit.
Therefore, after seeing the dishes in the future building staff restaurant, Li Jiajie could roughly estimate the actual cost of this meal.
Recalling that Sun Dahai just introduced the number of people dining here, Li Jiajie wanted to say something, but when the words came to his lips, he shook his head and said nothing more.
But he sighed in his heart in an old-fashioned way, what a terrible young man!
Silly Baitian didn't care about this. She picked around happily, finally choosing her favorite dish, and then she was still urging Sun Dahai behind him: "Dahai, eat quickly, we have to go there later."
Where is the securities company?"
Sun Dahai resisted the countless MMPs in his heart, turned his helplessness into appetite, and ate a large plate of food.