Hu Chuanmu was so excited that Sha Yan came, and Yue Dong quickly introduced him to everyone.

When everyone heard this, it was like Yue Dong's immediate boss, and they all greeted him.

Sha Yanyong exchanged greetings with everyone, and then asked Yue Dong: "Have everyone arrived? Have you done everything you should do? Can you please have fun?"

Yue Dong looked at Huang Guoli, "Guoli, when will Lao Bao come here?"

"I have already emphasized to him that the meal time has started, but he is too busy and thinks I'm too late to say hello. He said that if we can't come, we'll eat first, he won't come too late."

"Have he sure he will come?"

"He said that such things should not be left behind, because this is not a free meal, it is equivalent to helping you, Yue Ke check the welcome quality and business strategy of your subordinates. You have to push everything out as much as possible and you must get it."

Yue Dong said to Sha Yanyong: "Director Sha, let's wait a moment, because the Bao Manager of the construction company is not only a person who often goes out for banquets, but is quite knowledgeable about food and pays great attention to the quality of welcoming guests. You can ask him to give him some advice at that time."

"Okay, let's wait here for a while, don't wait for him to come and ask where we are."

Yue Dong looked at Wei Liangyi, "Wei Ke, you have notified all supervisors, right?"

"No one will be left behind, and everything will be notified."

"Why didn't anyone come out of the office area?"

"It probably has something to do with your usual requirements. It's not even time to get off work, so who dares to leave the post without authorization?"

Meng Zhaoqi, Meng Chongyang, Hu Chuanmu, Sang Yali, Lang Shijie, Huang Guoli and others, they all looked at me and I looked at you, but I didn’t expect Yue Dong to implement the orders so well.

The more adequate the management, the less likely it is to cause trouble. You should be very relieved to do business here.

After a while, it was time for get off work, and all the supervisors came to gather one after another.

Bao Cunjian also arrived in the big-head car. Before the car could stop, he jumped out hurriedly, waved his hand, and asked the big-head car to go back first.

When he saw that there were so many people waiting here, he quickly bowed and apologized to everyone.

He asked Huang Guoli softly: "Didn't you mainly invite a few newly settled merchants, so let's take advantage of it? Why are there so many people who are interested?"

Huang Guoli spread his hands and said he didn't know either.

Yue Dong, who was close to him, had heard it and smiled, "This is what Master Tang asked me to discuss with him, saying that he would take this opportunity to practice seriously, and there were more than these people."

While Yue Dong asked everyone to walk to the main entrance of the restaurant, he greeted the bosses who had settled in earlier along the way.

Ma Junyi and Lao Mao had been anxious. For the lunch meal, they only ate a little snack in the morning and were drinking tea to make a meal.

When he heard Yue Dong's greeting, he immediately rushed out of the room, especially Ma Junyi, who was completely inferior to his usual gentle demeanor.

Six goldfish farmers, Geng Yuntao and Qiu Yuanshan also came out and joined the vast team.

The restaurant kept paying attention to the movement here and immediately notified it inside.

Yue Dong will give you a brief explanation first.

Due to the particularity of the service area, there may be more diners dining in various restaurants on the first floor, so today I don’t go to the private room upstairs.

The restaurants here have their own characteristics, some offer comprehensive catering, some specialize in a certain cuisine, and some mainly use certain types of dishes, so that diners can get their needs without too much unnecessary introductions, saving each other's time.

The main dish I tasted today was boiled fish in water, so I went to the boiled fish hall in water.

When ordering dishes, you can order whatever you like. The waiter will collect money according to the procedure, but will return it all later, just to test the entire service process.

I hope that during today's dining process, the existing shortcomings and problems will be discovered as soon as possible so that the restaurant can correct and improve in a timely manner. Don't wait for the guests who come to eat to start to correct them when they are dissatisfied. The adverse effects may be spread.

So don’t just say something nice today, you must raise your opinions if you have any opinions.

Yue Dong made it clear and led everyone to the main entrance of the restaurant opposite.

Two welcome guests dressed in Tang and Song dynasties were already standing at the door. When Yue Dong and the others walked closer, they immediately shouted in a slight manner: "Go to come, please come inside!"

Everyone didn't expect that they would still have such a shout and laughed in.

This lobby is not magnificent, but it looks quaint.

The people inside came forward to greet and asked the dishes they wanted to taste, so they led the guests to the fish boiled fish hall and shouted loudly, "The fish boiled fish boiled fish hall is served by the waiter."

The waiter from the fish boiled fish restaurant immediately stepped forward to greet him, "Come here, please. Today's special dishes are..."

The fish boiled fish hall in Qingshui is not just one hall, but the doors on the first floor that have been opened by three rooms. It is a glass partition with the kitchen operating room. Sitting in the dining room, you can intuitively see what is being done inside.

What is noticeable is the large aquariums next to the wall, which contain live fish, shrimps, shellfish, crabs of different varieties and sizes, with clearly marked prices on them.

For example, if you have a clear price of fish, a special person will take it out and send it to the kitchen operating room. You can see with your own eyes how the fish is processed.

Because the fish is boiled in clean water, it is said that only a little salt is added, so the salt-pack is placed next to it. If diners get closer, they can see which manufacturer produces it. The entire operation process is very transparent.

Boiling fish in clean water naturally requires water. In order to indicate that there is nothing special about water, the same tap water pipe is connected to both the operating room and the sink in the restaurant. Anyone can check whether it is ordinary tap water.

Announcements are also posted on the wall. If anyone thinks there is anything wrong with the salt or the pot has suspicious points, they can check it at any time.

Everyone read it roughly, and under the guidance of the waiter, they each sat down and started ordering.

The waiter reported the orders one after another, and his voice was also sluggish, which was quite nice.

Of course, reporting orders is just a procedure, which is equivalent to letting diners at this table listen and confirm again, and then sending one of the orders to the operating room.

While waiting for the dishes, everyone looked around carefully.

There is an antique fragrance everywhere here. Even the surrounding area of ​​the aquarium is decorated like ancient flower windows. The kitchen operating room also tries to cover up a very modern atmosphere, which is not inconsistent.

After a while, the ingredients are simple or semi-finished ingredients are started to serve.

Whenever a dish is cooked in the kitchen operation room, the table number and the name of the dish are rumbling. Everyone is overjoyed, and some people are joining in the fun and urging the dishes.

Because the preparation was very thorough, there were not so many diners coming today. It didn’t take long to finish each table, and the fish boiled in water were served one after another.

The furniture owners often eat banquets, and the farmers are all rich in life. Sha Yanyong, Wei Liangyi and several of the supervisors also have a lot of knowledge, not to mention Bao Cunjian, who is a researcher on food, and Huang Guoli, who is a big mouth, eats all over the world.

It can be said that most of the diners today are not that easy to fool. As long as they can’t find any big mistakes, today is equivalent to success.

It is precisely because most people have relatively tricky mouths that they are not as strong as the reverse of exquisite dishes and big fish and meat.

Boiled fish in clear water has become everyone’s favorite dish, and they all praise each other.
Chapter completed!