It can be seen that the young waiter who came to the noodle soup is not a waiter in an ordinary store, but an apprentice in an old store.
This is the tradition or rule in traditional old stores. The waiters or waiters in the store are generally the apprentices of the master chef in the store.
These guys usually can't go on to school. They graduate from junior high school or high school and can't pass the exam. In order to provide them with skills, their families send them out to learn trades.
Basically there are all kinds of people, some go to construction sites to learn to bundle steel bars, some are bricklayers. Some go to motorcycle or car repair shops as apprentices to learn repairs. There are also people who go to beauty shops to learn beauty and hairdressing from apprentices.
Yes, there are many of these.
Of course, some of them either go to the kitchen of restaurants or go to old restaurants that are willing to accept apprentices.
According to the old tradition, generally speaking, if you come to the store as an apprentice, you will not be paid, but your food and accommodation will be taken care of. And your apprenticeship is not free, you have to help. The most basic one is the waiter, that is,
Be a waiter and work hard bit by bit.
This process usually lasts for two or three years. On the one hand, it is a test for you to see whether you can endure hardships, whether you have perseverance in doing things, and whether your character is correct.
On the other hand, it also polishes your temperament and makes you really calm down, so that you can learn things.
In fact, there is another most practical reason, that is, these things cannot be handed over to you for nothing, at least you have to make a contribution.
So don’t talk about other things when you come. Let’s work in the church for a few years and work for a few years.
Of course, you won’t be able to continue working forever. Generally speaking, when you really learn the craft, the store will start to pay you a salary. At this time, it depends on your personal choice. You can continue to choose to work in the store.
If you continue to work in the shop, it may be time to thank the master and leave, and then make a living on your own, or start your own business.
But normally, according to tradition, in order to respect the master, the apprentices will not choose to open a shop on this street, or even nearby, to avoid competition with the master.
This is the most traditional master-apprentice culture in our country, so Wu Hao respects and admires the old stores that still adhere to this traditional culture.
There is no way, with the advent of the market economy, this traditional master-disciple inheritance problem is basically facing extinction.
More professional training schools are springing up like mushrooms after a rain. This more professional and systematic training method has also replaced the traditional master-apprentice inheritance, allowing a large number of practitioners in these professions to come out in batches.
However, because this kind of training is too formulaic, the skills of these professional practitioners are too single, rigid, and even rough.
As a result, a series of related problems emerged, which directly lowered the average level of the entire industry.
On the other hand, it is not uncommon in today's market economy for masters and apprentices to antagonize each other, masters and apprentices to fight against each other, and the master to teach the apprentice to starve to death. There is a herd mentality, a gathering mentality, and even a street is full of restaurants, and they are all
Every brand can claim to be a truly time-honored brand.
Such chaos also promotes the demise of this traditional master-apprentice culture.
Therefore, it is really rare and not easy for an old store to adhere to this traditional master-apprentice culture. This also shows that they really have their own unique craftsmanship, or secret recipe, and they value it very much.
, needs to be passed on.
The catering industry is no different from other industries in that you can fish in troubled waters. If your craftsmanship is good, your business will naturally be good. If your craftsmanship is poor, your business will naturally be poor. Everyone is a connoisseur of taste and a professional. So if the taste is not good, the business must be bad.
It won't be good.
This has made the competition in the catering industry very fierce. The fact that this newly opened noodle shop can establish a foothold here so quickly and its business is good means that the taste here must be good.
The vegetarian cold plate is served first, which is a tradition in northern restaurants. When eating noodles, you usually order a vegetarian cold plate, and then order a drink or beer.
The so-called vegetarian cold dish is to mix various cold dishes together, put them on a plate and serve them on the table. Of course, this method is not as sophisticated as in restaurants. Mixing the cold dishes together may cause the taste to change, but it is indeed the most popular among ordinary people.
An angry lifestyle.
Drinking the most low-key glass bottle of Bingfeng and eating vegetarian cold dishes, Wu Hao and Zhang Jun temporarily put aside the things in their minds and concentrated on enjoying themselves.
Not long after, the same waiter brought two large bowls of noodles to the table on a wooden tray, along with four large skewers of barbecued meat.
When eating noodles in the north, you must use this big bowl, which is the most enjoyable and authentic way to eat.
In the past, this kind of big bowl was used to eat noodles because it contained more food, so men could eat enough.
Now, using this kind of big bowl is a kind of inheritance of tradition. On the other hand, using this kind of big bowl is more convenient for mixing noodles, unlike small bowls, which can mix unevenly.
The barbecue is a big skewer of red willow branches. This is not the way of eating in Anxi. It comes from the northwest of Xijiang. One skewer contains about two or three taels of meat, which is very big. However, being big also has the advantage of chewing.
Enjoyable.
Therefore, this kind of large skewers is very popular among people who are good at eating noodles. Generally, they will order one or two skewers when eating noodles to improve their meal.
Quickly mixing the noodles evenly, Zhang Junpi took a sip without remembering it, then his eyes lit up and he mumbled a compliment: "The needle didn't poke me, that's great!"
"Yeah, I just told you, believe me, I'm right." Wu Hao said with a smile while peeling garlic.
As the saying goes, if you eat noodles without garlic, the taste will be reduced by half. Whether you are a noodle-eating expert depends on this clove of garlic. If you eat noodles in a noodle shop and see that there is no garlic on this person’s hands or in the bowl, it means that he is definitely not a local.
Even southerners.
This is not a matter of discrimination, but a matter of habit, just like the dispute between sweet and salty tofu nao. Different regions have different preferences.
It is difficult for southerners to understand how such spicy garlic, which was originally minced and used as a seasoning, has become a partner for people in the north when eating noodles, and even eats whole cloves of garlic. Some even
Or, when you eat a mouthful of noodles, you only get a clove of garlic. This is something that many southerners cannot understand.
Wu Hao pinched the garlic on his fingertips and took a small bite. A spicy taste exploded in his mouth. Wu Hao quickly sucked the noodles against the edge of the bowl.
As for Zhang Jun, he had already eaten several big mouthfuls in a row, and now he picked up a big skewer with a shiny face and started to nibble on it.
"Eat the skewers quickly, they will get cold soon!" As he said this, the guy couldn't help but burp.
Wu Hao, on the other hand, smiled when he saw this, then picked up the Bingfeng bottle on the side and drank it.
