"The amount of leftover food from customers can tell us a lot of clues; it's all about experience. Nowadays, the kitchen doesn't personally taste the dishes anymore, and they don't care about the specific dining preferences of customers at all. How can this still be considered the behavior of a qualified chef?"
After speaking, she clapped her hands, "Alright, let's get busy first. We'll discuss this matter later."
Everyone responded and continued with their tasks.
But they couldn't help starting to reflect inwardly.
Indeed.
When did they stop paying attention to the dining conditions of their customers?
In fact, in the beginning, they used to deliberately observe how much food was left by customers, using this to determine whether their cooking was favored by customers.
If customers finished the dish cleanly, they would know that the dish was very much in line with the customer's taste preferences.
