"Bashang Fish Head Restaurant" is the first restaurant during this inspection.
After the inspection team arrived, they entered the store and kitchen in an orderly manner under the guidance of the organizing staff.
Lao Tan felt that the store was well decorated, so he took a few photos and then went into the kitchen.
No matter how spacious the kitchen is, it is still crowded at this time, not to mention crowded. The person leading the tour kept shouting, "Those who came in later will go from the right, and those who have finished the tour will go out from the left. Don't crowd, take your time, there is plenty of time."
, let’s have lunch here.”
Sichuan cuisine kitchens and Northeastern cuisine kitchens are different in taste. Sichuan cuisine kitchens are spicy and fragrant, while Northeastern cuisine kitchens are salty and fresh. Each has its own characteristics.
The most distinctive feature of this kitchen is that all male employees do not wear chef hats and have bald heads like Lao Tan. This makes visitors feel fresh and curious, and they all ask why they all have shaved heads.
"It's cool and your hair won't fall out. The masters are all bald, so we will be bald too." A chopping block boy said with a smile.
"Is it a rule?" someone asked.
"No, you don't have to shave. If you don't shave, wear a hat. The hat will get wet when you sweat, and the hoop will be uncomfortable." Chopping Board said.
After listening to Chopping Board's explanation, Huang Yuhang said to Lao Tan: "I'll ask my kitchen guy to shave his head when I get back, so that there will always be hair in the dishes."
"Don't shave. It's warm here and it won't freeze your head. It's so cold in the Northeast. A bare head can freeze your ears off. Besides, children are protecting their hair now. How many of them are willing to shave?" Lao Tan looked at it.
Huang Yuhang's head of black hair asked: "Are you willing to shave it?"
Huang Yuhang touched his hair and said, "Yeah--but everyone has shaved off, so I think it looks good."
"Look at people, it's a rule, a tradition that lasts for many years. If you don't believe me, just ask the master on the stove." Lao Tan said.
Huang Yuhang was curious, so he went up and asked a chef who was in his thirties. The chef said that they had shaved their heads five years ago, starting with the head chef. Eighty percent of the people in the kitchen were the chef's disciples, and they were all obedient and shaved their heads.
Huang Yuhang asked if there were any people who didn't want to shave their heads. The master said that there were, but everyone was bald and no one was laughing at anyone, so they just went along with it. He also said that the whole Chengdu now knows his family, and bald heads are their symbol.
Who would have thought that bald heads could become part of the culture of a hotel.
What is culture?
When a behavior exists for a long time and forms a habit, people will naturally abide by it, and over time it becomes a culture.
For example, some hotels require employees to read the "Disciple Rules" during morning meetings. At first, it was just a rule. Some employees were willing to read it, while others were not willing to read it. But if you persist, after two years, older employees will automatically read it.
Although new employees don't know why they read it, they will follow it after watching the old employees read it, so they form a habit and then become a culture.
Take the kitchens of Guandong people as an example. There is a habit now - whether it is a vegetable leaf or a garlic clove that has fallen on the ground, anyone who sees it will pick it up immediately without any delay.
Why? The rules are as follows: If you find vegetables that have fallen on the ground and fail to pick them up in time within sight, everyone will be deducted two points and observe three minutes of silence.
It doesn't matter if I deduct two points, but no one wants to silently observe three minutes of silence for a vegetable leaf or a garlic clove. So whenever I find a vegetable leaf on the ground, I will immediately pick it up. If I am too late, I will call someone nearby to pick it up.
Sometimes new employees don't know what's going on and think it's just a vegetable leaf that fell, so there's no need to make a fuss. The old employees will immediately yell and pick it up. When the new employees ask why, the old employees won't explain and say they told you to pick it up.
Pick them up when you get up and ask what they are for.
So I developed a habit. As long as vegetable leaves fall on the ground, anyone who sees them will pick them up without asking the reason. Even if they are unusable after being picked up, they can be thrown into the trash can, but not on the ground.
There are many people who have the same idea as Huang Yuhang. They can't help but pick up their mobile phones and take pictures of these bald employees so that they can show them to their own employees and ask them to shave their heads too.
These are all ideas, and there is very little hope of them being realized. Lao Tan has been bald for many years, and there are many younger brothers who have followed him, and none of them have shaved their heads.
Lao Tan led Huang Yuhang around slowly and came to the claypot stall.
Fifteen fish heads in a casserole are stewed on a row of clay pots.
Fish head is the signature dish of the restaurant. It is famous for its delicious fish soup, milky white and rich. It is completely different from the spicy taste and is famous for its stewing skills. This is also the store's savvy - they are all spicy dishes, and suddenly a salty dish appears.
It’s delicious, customers will definitely like it, not to mention it’s done to the extreme.
The cooking method of fish head in casserole is similar to the iron pot fish developed by Lao Tan in the dumpling restaurant. They are both the opposite. Lao Tan adds elements of Sichuan and Hunan cuisine based on the salty and delicious taste of Northeastern people. His family
It abandons the spicy taste of Sichuan cuisine and adopts the cooking techniques of Northern cuisine. This shows that the person who created this dish has extraordinary thinking.
Lao Tan chatted with the chef in charge of the casserole for a while, and they said they were fellow villagers. He is from Heilongjiang in the northeast. He used to make casserole fish heads at Zhang's Fish Farm in Harbin, and was poached by the boss here.
As the saying goes, when a fellow villager meets a fellow villager, his eyes well up with tears. Although he does not shed tears, he is still close to him. The casserole master said that he has three ways to make fish head, and what I see now is the one that is most recognized by customers - Guzi Tofu Pot.
Fish heads. There are also "Preserved Spring Water Fish Heads" and "Baked Fish Heads with Garlic Red Soup", both of which sell well.
The three fish head products combined sell more than 100 copies every day, earning nearly 10,000 yuan.
Most of the people who visited the kitchen went out, and Lao Tan and Huang Yuhang wandered to the back door of the kitchen.
Pushing the door out, there is an empty courtyard with a shed built with colored steel tiles. In the shed are four groups of large fish tanks. There are silver carp, carp, grass carp, and crucian carp in them. Most of them are silver carp, more than a hundred.
There is a row of small benches on the open space in front of the fish tank, probably for the kitchen staff to rest. The fish keepers are two old men, one is sweeping away the accumulated water on the floor, and the other is cleaning up the fish heads.
When the two old men noticed someone coming in, they saw that Lao Tan and Huang Yuhang had name tags hanging around their necks. Knowing that they were here for a visit, they both smiled and nodded politely.
Lao Tan smiled and nodded at the two old men, walked up and asked, "Are you two the only ones killing fish in our family?"
"Three, we have one day off today." The old man sweeping the floor said with a smile.
"How much does it cost per month?" Lao Tan asked.
"One thousand and eight."
"Oh, it's not much. Is it enough?"
"That's enough. My boss will provide us with insurance, medical insurance, and pension insurance." The old man smiled, and it was obvious that the smile came from the bottom of his heart.
"How about insurance?" Huang Yuhang asked in disbelief.
"Well, as long as you work here for one year, you will be insured," the old man said.
"How long have you been working here?" Huang Yuhang asked.
The old man stretched out his hand, then clenched it into a fist and said proudly: "Ten years, ten years, I have been working here since I was in a small restaurant."
Lao Tan was not surprised that the hotel provided insurance to the old man. What he felt was the work attitude of the two old men and the heartfelt smiles on their faces. From the smiles, it could be seen that the old men worked very well here.
Happy and at ease.
It's not easy for a hotel to do this. Nowadays, there are many hotel employees who are paid by the boss to scold the boss. This has almost become a normal phenomenon.
To be honest, in a restaurant, not many employees say good things about the boss.
This requires modern catering people to think carefully.
Lao Tan and Huang Yuhang came back from the back and walked to the front hall.
"Master Tan, does your family provide insurance for employees?" Huang Yuhang asked.
"No, I have collective accident insurance." Lao Tan replied, and then said: "Insuring employees is right and also a trend. It gives employees a guarantee so that they have no worries and can work with peace of mind."
"I have the idea of insurance for employees. When I told them, they said no. If I have the money, it would be better to directly increase the salary. It is affordable." Huang Yuhang said.
"I haven't raised my awareness yet --- but getting insurance is definitely the right thing to do. In the next ten years, whoever has a stable workforce will win. Don't worry, in the future it will no longer be a competition of products, but a competition of people.
It’s guaranteed that there will be a situation where the store is completely renovated and cannot be opened because it cannot recruit people,” Lao Tan said.
It was already past eight o'clock in the evening when I finished the meal test all day long.
Old Tan was a little tired and wanted to take a bath and sleep. Huang Yuhang, Cao Tao, Hu Jing and Chef Wang were still in high spirits and went out for a walk and drank some wine. In order not to spoil everyone's fun, Old Tan also followed them out.
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We found a pickled fish shop near the hotel, and the five of us went in to drink some wine.
Cao Tao and Huang Yuhang had a common language and were attracted to each other. They left the shop and ran to the bar to play.
Chef Wang asked Lao Tan to find a massage parlor to relax, but Lao Tan didn't like it and was going back to the hotel, so Chef Wang had to go alone.
Hu Jing and Lao Tan walked back and when they reached the small flower bed in front of the hotel, Hu Jing said to sit for a while and chat.
In late autumn, Chengdu still has the flavor of summer, and the nights are warm and cool, which makes people feel comfortable. The streets are brightly lit, and you can see a scene of feasting and feasting from a distance. The pedestrians at night make this bustling city seem comfortable and warm.
Hu Jing's face was red and her eyes were a little sad.
She wanted to talk to Lao Tan about her affairs. Although they worked together, they had never really talked alone.
Lao Tan gave her the impression that he was a very dedicated person. He did almost nothing else except work during the day. At most, he would drink with guests. There was nothing shady in him. He was very upright and respected and admired.
Of course, she also regretted and was ashamed of the report she made when Lao Tan first came to work in Guandong. She thought that Lao Tan would put her in the wrong shoes when he came back this time and make things difficult for her, and she worried about this for several days.
Later, she found out that Lao Tan didn't care about this matter at all, so she felt relieved and laughed at her worries. Especially when she went out for inspection this time, Mr. Xu told her that it was Lao Tan who suggested taking her out, which made her very worried.
Grateful, Lao Tan's image in her heart became taller.
In fact, Lao Tan has always been the image of a big brother in her heart, generous, open-minded, reliable, and full of wisdom. Sometimes she thinks how great it would be if she really had such a brother. Her husband would never dare to look for a woman outside, and he would be so scared.
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Through this thought of her relationship with Wang Gang, Wang Gang also hinted to her that if Lao Tan knew about their relationship, he would not spare her lightly. After all, Zhou Xiaomei is Lao Tan's niece, not to mention that Wang Gang is still a little afraid of Lao Tan.
It's not that Wang Gang is afraid of Lao Tan, everyone in the hotel is a little afraid of Lao Tan.
In normal work, Hu Jing was always polite when meeting Lao Tan. She didn't dare to say anything unless Lao Tan took the initiative to ask her.
Today, I also went out for an inspection and felt relaxed because of the change of environment. In addition, I was grateful to Lao Tan, so I had the courage to sit down and chat for a while.