As the lunch hour approached, Fu Yu finished checking the pickling status of the side dishes and began inspecting the prep work of the assistants and the readiness of all condiments and kitchenware.
This was a habit instilled in Fu Yu by Zhao Meng through hands-on teaching.
No matter the time, before taking control of the stove, one must understand the ingredients, condiments, and kitchenware they will use.
It's essential to be prepared.
This can prevent any slip-ups due to these necessities, and adjustments and arrangements can be made promptly according to the number of orders received.
Moreover, it's necessary to instruct the assistants a bit more since they lack experience in handling the stove.
Zhao Meng did an excellent job in this regard; his team was generally able to perform well in their respective duties, not because Zhao Meng was exceptionally talented or skilled at organization.
