After buying food online, can I not weigh it?

Everything can not be absolute, most of the merchants are still honest, but there are also a few businesses short of catty, shoddy, your father often buys vegetables, maybe you can feel the weight of the dish without weighing, if you find that the difference is too much, you can also weigh it a few times, one to rest assured, the second is really not enough, you can let the merchant compensate, educate the business, let him do business honestly, so that Tong Su is not bullied.

Eggplant. Many people like to eat eggplant, grilled eggplant, eggplant clips, stir-fried vegetables, and there are many ways to eat it. So many students have been asking me how to choose eggplant, and I'll tell you today!

1.Judging the color: The color of the eggplant is purple-red or purple-black, and the appearance looks smooth and bright, if the surface color of the eggplant is very dark, it is not recommended to choose.

2.Judging calyx: The white, slightly greenish area adjacent to the eggplant stem and eggplant flesh is the calyx, and the more obvious and large this area is, the fresher the eggplant.

3.Judging the appearance: The surface of the eggplant is fine, smooth, and there is no obvious decay, and special attention should be paid to whether the eggplant is wrinkled.

4.Judging the feel: When you pinch the eggplant by hand, it is not soft or hard, and if it is too hard, the eggplant is not fresh.

Potato. How to choose good potatoes? Please note the following:

1.Appearance: The crusted potatoes are relatively doughy, suitable for steaming and eating; Potatoes with a smooth surface are firmer and suitable for stir-frying; Potatoes must be dried and not blistered, otherwise the taste will be affected.

2.Color: Yellow potatoes are more noodles, white-fleshed potatoes are sweeter, larger potatoes may be older, and the fiber will be thicker.

3.Shape: Potatoes should be as round as possible, without broken skin, and round potatoes are easier to peel.

Cucumber. When picking cucumbers, you can pay attention to the following details:

1.Surface: Cucumbers with small and dense spines on the surface and prominent vertical lines are more delicious.

2.Body size: Slender and even, and the short cucumber tastes better.

3.Color: dark green, greenish and black, with a better taste.

Tomato. The technique of selecting tomatoes is summarized as follows:

1.Look at the appearance: Tomatoes contain a lot of water, carefully observe whether the appearance is smooth and whether there are cracks.

2.Try the feel: pinch the tomatoes gently, good tomatoes feel moderate, hard as well, not too soft.

3.Look at the color: choose red tomatoes, a little yellow is fine.

Every time, pay attention to how many dishes are weighed after, for example, how many potatoes are in a catty? You won't be deceived if you have more experience.

You have to choose your own dishes, and some bad-hearted vegetable sellers choose them for you, which is easy to spoil.

If you want to look at the scale, most of the people who sell vegetables will make a false report, and then count it again.

When buying vegetables, you can ask for some green onions and garlic or something, and after weighing the dishes, he said how much it was, and then asked to send them, otherwise they will include the money for the green onions and garlic sent.

It's best to buy it in a fixed place with many varieties of dishes, no need to walk around to see, and no need to carry large bags and small bags, let them help you pack them at one time, and generally will not deceive regular customers.

Share a little experience, I hope it will be helpful to you.

It is recommended that it is best to use electronic scales, not disc scales and rod scales!

This is not a crime, at most it is a moral issue, and it can be regarded as a lack of integrity.

It doesn't matter if you don't buy the food, you may feel a little guilty, if the merchant scolds the business, it is the merchant's problem, if we have special circumstances, we can apologize first, this is to do our duty.

If you don't buy food, you have no integrity, personal moral problems, and it is easy to be condemned.

There is no sin.

Now, you can buy anything, and there is no reason to return it.

It's nothing if you weigh the food and don't buy it. It's just a bit dishonest.

How much do you want? Don't worry about it if it's less than a few dozen catties, it doesn't belong to the transaction, just look at it, if you have more, the quality is not good, don't, if you have too much, it's ......It's hard to say,

In fact, there will be no less words that are generally more familiar, this problem can only show that the quality is low, which is very common in China, but if you are greedy and cheap to this extent, hehe, there is nothing to say, I will explain it as soon as possible, either make up for me or return it. Actually, I'd rather take the time to go to a big supermarket and buy it, at least that way!

On the surface, it is a kind of work responsibility, excellence attitude, fair to every consumer, to ensure that the portion is sufficient, not afraid of trouble, in fact, it also reflects the unfamiliar side of the business, as the saying goes, no matter what you do, practice makes perfect, industry is good at diligence and frolic, often in a post, you should grasp the dish with one hand for a long time, you know the amount, you don't need to weigh the rod, increase the workload, extend the waiting time of customers, and over time customers are impatient, Therefore, the number of patronage has decreased, and only by improving business skills, to be precise, accurate and fast, is the best policy to retain customers.

It's definitely not right, after all, a lot of things he said if they weigh. If he is used to the same words, he may be used to it, these oils, salts, and things are all uh branches are just right, if it is too much, she will have to change a little more of other things, and it may not be so accurate to start The taste of the fried dishes will be different. And you can only give more to the customer, not less, can your voice continue?

Although the boss is very much in fashion, he has no repeat customers, so he should be more honest in doing business, not like you said.

This chef is a very practical person, he has the idea of doing everything according to the law, but he is still a little old-fashioned in this case, any dish has to be weighed and then fried, there is really no need, it is not sincere and short, some dishes are a little more, some dishes are a little less, and they are fair and reasonable.

But the chef has become accustomed to doing this, you say that he is willing to listen better, he doesn't want to listen to him, there is a boss on something.

That's right, the chef is just doing his job, you think about the boss, I just don't know what the boss thinks about it, a few days ago there was a boss who thought the chef did too little, it can only be said that everyone's way of doing things is different, your chef is more serious and yes, in turn, think about the customers like to eat a lot of dishes, so there are many repeat customers.

I think that when working in the kitchen, you must first obey the chef's instructions, and if he goes too far, you can tell the boss.

As for weighing vegetables with scales, I don't think there's anything wrong with this! This ensures that each dish weighs the same amount, which may be a little more cumbersome, but it can be error-free.

You don't have to say much about this situation, because the chef does this to show that he is a responsible person and takes everything seriously, which may seem a little annoying, but it turns out that he will be able to make a difference in the future.

I work in a restaurant, and the chef always weighs the scale before stir-frying. This chef is doing business according to the capital. How much capital is needed for a dish, people should have a bottom in their hearts, so they can explain to the boss.

It's the nature of doing business. You are. If you are the boss, you are responsible for the chef and your boss.

Maybe you're right, but if he's a brand, he's going to do it according to the rules, because it's hard for customers to deal with, and it's okay to have more, a little less. It's troublesome for people to complain. The chef does what the boss wants, you just do it according to the spectators.

Because you're fighting with your boss, because you're working with your boss. So it's up to the boss!

The chef weighs it before stir-frying, indicating that he is serious, rigid, and even wooden. The dishes are fried every day, and you should master how much you should grasp after a long time, and the chef weighs it every day, which is time-consuming and not clean, you have to reason.

If the chef stir-fries the food, he always has to take the scale and stir-fry it again. It is possible that the chef is not experienced enough, he is not good at the portion, and he is afraid of making mistakes, so he has to weigh it again. If you have enough experience, you don't need to use a scale.

In my opinion, the chef always has to weigh the cabbage, weigh it and then fry it, so it's okay, because the chef is so good that he is frequented, how many dishes, how many ingredients, so that the stir-fry is accurate, the stir-fry is delicious, and the customers like to eat the chef's fried dishes, you have to secretly learn more about the chef's skills, you can grow, you know, I am for your good.

I work in a restaurant, the chef stir-frys, always have to take the scale to weigh it and then fry, I said then what do you say, then you can't speak, the chef said that he took the gun for a while, how much, how many catties, then he has a size, how many catties, how much, seasoning, or long pepper, pepper, you have to be measured, then you can't say, well, messy, chef, it's right to weigh it, average, treat, no matter who it is, well, a dish, it's the same person, very. I feel.

Hello, we may not be used to this kind of chef's approach, but if he does this, it will be fair to every customer, and there will be no saying that you have more and he has less, and this seasoning is more and that seasoning is less.

See your narrative. The chef always has to say that the stir-fry is according to the standard, and it is also in line with the original, such a standard boss can make money, and the guests will be satisfied with the food, your statement is a bit biased.

Your master is very serious and honest, and the business will be prosperous over time, and the current income is slightly less than the small amount of short catties, but the more people in the future, the more the better.

You work as a chef, and the chef always has to take worms in the stir-fry, and the chef is right to do this, because he has to make sure that the weight of each dish is the same, so that the customer will not have an opinion.

No, you have to be honest in business, too few customers are not enough to eat, and if you don't think it's cost-effective, you won't go to your store to eat again.

There are two sides to the story. It can be said that this chef actually. From the perspective of ordinary consumers, this chef is very considerate of consumers. But this cook. The disadvantage is that it is too old-fashioned and does not know how to be flexible.

In fact, you really have a special heart for stir-frying, if it is a male match, the color is hot. Fire. Heft.

are insufficient. If you charge it, you will say it when you earn it. Qualified in every way.

And then. It's always been such a weight that can't be seen, and every time it's like this, there is a possibility of coming back after that.

When you work in a restaurant and the chef stir-fries the vegetables, you have to weigh them on a scale and then fry them, so that the fried vegetables are more strict and regular.

I feel that this chef is more serious and responsible, this work attitude is right, your thinking is not rigorous enough, and it should be you who need to change.

It's better to do business, so that there will be more regular customers! Wait until the amount of each dish is sufficient! And it's also fair to consumers.

I work in restaurants, cook and stir-fry always. You have to weigh it with a scale and then fry it. You can tell him this, don't go too far, it's too troublesome. It's too much trouble to walk and get it. Just use your eyes to see it.

I work in a restaurant, cook and always weigh me on a scale. Certified cook. Work more carefully.

It may also be for a better taste, so it is also more rigorous, just accept it.

I work in a restaurant, and the chef always has to weigh the scale and fry the food, and I said that since I was born and said to rub it, then we will do it according to him, because it is the truth, so we must obey and obey his command.

I work in a restaurant, the chef stir-frying, always have to weigh the scale and then fry, I said there is no need to do this every day, but the chef said that this is my responsibility to the restaurant and the owner, I think the chef does this has something to do with his personality!

The chef does this. Probably because. Which is better than the finished dish? And don't let the boss lose.

It is responsible, conscientious, and worth learning from the work.

The electronic scale of the general vegetable market is the simplest, there are 3 small screens on the left side of the panel, which are the weight on the top, the unit price, the amount on the bottom, and a button area, the easiest way to use is to enter the kilogram price, and collect money according to the amount displayed. For example: a pound of celery, someone wants celery, you put the celery on it, enter 3 in the button area (some settings need to enter 300, the first time you can pay attention to the display of the unit price), and then see how much the amount of money is displayed in the amount area, just find how much the customer charges.

The unit price on the electronic scale is the price of kilograms, and the weight is the number of kilograms, if the customer asks how many catties of the food he bought, you can look at the number displayed in the weight, for example, and then multiply it by 2 to tell him that it is catties.

Snacks and vegetables in the supermarket must be separated when they are heavy, because ** is different.

Snacks and vegetables in the supermarket are weighed separately, and according to the design and sales habits of management, both are weighed separately in the supermarket.

It depends on how big the supermarket you are, if it is a large supermarket, of course, you have to separate these plates and have their own weighing places, if it is a small supermarket, it is completely unnecessary, after all, there are a lot of small grids on the weighing scale, you can enter the classification.

Supermarket snacks and vegetables. Is it important to separate? Snacks and vegetables are different categories of food that must be separated.