Why don t chefs want to wash dishes? Why can t guests wash the dishes when eating

Because the chef has finished frying the dishes, he is very tired, and he doesn't want to brush the dishes, and when he looks up and sees the bowls full of grease, he doesn't want to brush them, and people don't want to move after eating, and they don't want to brush the dishes, so after the chef finishes cooking, he doesn't want to brush the dishes.

The chef is to do some more technical work, the stir-fry has been done very well, after eating, and then let the chef wash the dishes and brush the dishes, the chef must be very tired and don't want to do it, and then brush the pot and bowl is a kind of oil stained on the hands, definitely don't want to brush the dishes.

Chefs are generally enjoying the fun of cooking, what will be delicious together, like this kind of technical things, there is no technical content in brushing dishes, so I don't like to do it so much, after all, a large table of dishes, delicious dishes are made by themselves, so you don't have to brush the dishes.

Lazy, dirty bowls, washing dishes is a boring thing, someone will help wash it, full, don't want to move, washing dishes means wiping the table, sweating, really don't want to move, obviously I have made a lot of dishes, I don't use it to brush the dishes, I have this mentality.

There is no habit of washing dishes, most people rarely do housework in the original family, basically their parents will do it, and after graduation, before they start a family, they basically eat outside, and they cook and eat less, and the final situation is formed when both parties have not developed the awareness and habit of washing dishes, and suddenly enter marriage, in the face of the sudden extra dishwashing housework, most people will hold the psychology and emotions of resistance, feel that this thing should not be done by me, feel that the other party should be considerate of me, take the initiative to do it.

Summary. The reason why guests can't wash the dishes when they eat is the etiquette problem Chinese etiquette refers to Chinese etiquette and rituals, and the Zhou etiquette was generally implemented in ancient times. China is known as the "State of Etiquette", and it is the so-called summer of etiquette.

Chinese etiquette is based on Zhou, and ancient China generally implemented Zhou etiquette. <>

Why can't guests wash the dishes when eating

The reason why guests can't wash the dishes when they eat is the etiquette problem Chinese etiquette refers to Chinese etiquette and rituals, and the Zhou etiquette was generally implemented in ancient times. China is known as the "State of Etiquette", which is the so-called summer of courtesy. Chinese etiquette is based on Zhou, and ancient China generally implemented Zhou etiquette.

What do you mean?

Bad for whom? Not to the guests? Bad for the owner?

Guests eat and wash dishes, is it not good for guests? Bad for the owner?

There is nothing bad for anyone.

Proness is nothing more than a traditional etiquette <>

It's just disrespectful to the guests, right?

Pro: I don't emphasize too much that disrespect means a little rude<><

The chef is just in charge of cooking, and there are dishwashers for washing dishes.

A chef is a person who takes cooking as his profession and cooks dishes as his main job. The profession of chef appeared very early, and there were already full-time cooks in slave societies. With the continuous improvement of the material civilization of society, the chef profession is also developing, and the team of full-time chefs is constantly expanding.

Occupation Requirements: Cultural requirements.

Learning to be a chef requires a certain amount of cultural knowledge and a certain amount of tolerance and judgment, and learning chef cooking can apply for a relevant culinary school or go directly to a place where you can engage in catering services with a master or directly.

Conduct ethically. The moral quality of the chef, that is, the chef has the level and cultivation in terms of political ideology and moral character.

As a chef of the society, according to the particularity of the culinary profession, the following points should also be put forward: first, the spirit of serving the people wholeheartedly; the second is the professionalism of loving their own work; the third is the spirit of loving the collective and loving the enterprise; Fourth, we should have a firm concept of the legal system.

Physical requirements. As the saying goes: "Old yin and yang, young cook." "Chef work is a kind of intense labor, and to become a qualified chef, in terms of physical fitness, you must first have a healthy physique.

The work of a chef is hard, not only is the workload heavy, but also relatively heavy. Whether it is processing, cutting, or cooking, it takes a lot of physical effort. You can't bear it without a healthy physique, and besides, the chef must have a strong tolerance.

Chef work is different from ordinary work, often going to work in front of people and leaving work behind people; Do it in front of people, eat it behind people. There are even times when business is so busy that you can't even eat a full meal. In addition, it has to withstand the high temperature before the furnace, the smoke of oil smoke and so on.

The characteristics of this kind of professional labor require the chef to have a strong tolerance. Some people describe this kind of tolerance as "four gains", that is, full, hungry, hot, and cold. Thirdly, the chef should also be quick and energetic.

Once the kitchen work begins, it presents a high level of tension. It is especially different when the business volume is large. When a customer orders a meal or orders a feast, the chef responds immediately and cooks the side dishes.

In addition, during the production process, some dishes need to be cooked over a high fire, such as stir-frying. These dishes often require a series of operating procedures to be completed in a very short period of time, which requires the chef to have quick thinking, skillful movements and abundant energy.

Business quality. The professional qualities of a chef include a lot of content, the main aspect of which is to have superb skills. Specifically, as a qualified chef, you must have fine knife skills, a proper grasp of the heat, and accurate and palatable seasoning. It is necessary to have a good cultural knowledge literacy.

It is necessary to master the basic theoretical knowledge of modern nutrition, hygiene and other aspects of culinary science, to understand the culinary culture and history of the motherland, and to understand certain knowledge of folk etiquette. It is necessary to have a certain aesthetic accomplishment and a foundation for artistic innovation. In addition, it should also have the courage to create and boldly innovate, and have certain organizational management capabilities and flexible use of 5S.

There is no uniform rule on what the chef should do, this is something that the chef and the merchant should discuss, if it is a small shop, everything in the kitchen may be covered, if it is a big store, it may be simply stir-frying, so what to do is to discuss with the merchant.

In many people's cognition, the practitioners of the chef profession are some people with low education, so they take it for granted that the gold content of the chef profession is very low, and the chefs are some "cooks" who have little culture, low quality, and can only stir-fry. In fact, even if the chef is not like many people who graduated from college, and the abstinent person has a master's degree or doctorate, but in fact, the road of chef is not as easy to follow as you think, and the chef industry pays far less than you often say college graduates. They never see how much hard work we've put into standing in front of the stove, and they don't know how many skills it takes to be a good chef to be a good chef.

For chefs, kitchen ethics are put in the first place, and a chef without kitchen ethics, no matter how good his cooking skills are, cannot be recognized by this industry. But all those who are good at cooking have been working hard silently behind the scenes, a dish may have to be repeated thousands of times, and slowly realize their own experience, master the production steps and key points of all dishes, in order to slowly achieve good cooking skills and have convincing skills.

There are so many people in the kitchen, there are all kinds of people in all corners of the world, and you have to deal with the staff in the front office, and some even often go out to buy and cooperate with people, so a chef must be popular to gain a firm foothold in the world of the kitchen!

In restaurants and restaurants, the chef only cooks the dishes, there is a side dish chef for cutting vegetables, and there is a special cleaner for washing dishes, and there is a clear division of labor.

There is no need to wash the dishes, only the work of making the dishes, and there is no doubt that the staff will do the washing of the dishes.

My personal opinion on this question is that it should be the chef who does not wash the dishes except for cooking.