Siheyuan: Starting as a Chef Apprentice

In order to effectively eliminate the concerns of residents, Wang Jianye quickly organized his team to actively participate in various community activities. Among them, the small food sharing event held in the community center attracted much attention.

On the day of the event, the hall of the community center was decorated in a simple and warm manner. Several long tables were lined up, filled with the restaurant's special dishes.

A chef wearing a chef's uniform and a hat stood in front of the table where the "artistically inspired pasta" was placed, with his hands folded in front of him, his eyes fixed on the residents who came in one after another.

As residents gathered around, the chef immediately picked up a pair of chopsticks and picked up some pasta to show the residents the color of the noodles. He said, "We hope that through this pasta dish, everyone can feel the fusion of different cultures in food, just like the fusion of diverse cultures in Brooklyn."

A resident with gray hair and wearing a washed-out coat took the lead and took a bite of the pasta. He chewed it for a few times, nodded slightly, and said, "The taste of this pasta is very special. I didn't expect that elements of different cultures could be integrated so well in one dish."

A young resident wearing a ponytail and fashionable jeans listened and started tasting the noodles. Then her eyes lit up and she said, "Indeed, the taste is very novel. I quite like it. How did you get the color of the noodles?"

The chef smiled and replied: "It is dyed with natural ingredients such as spinach juice and tomato juice. It is not only beautiful but also healthy."

Seeing this, other residents also started to taste the food. For a while, the place was filled with discussions about the dishes.

Meanwhile, in another corner, "Brooklyn Fusion Stew" was on display. A slightly plump chef with a friendly smile on his face was introducing the ingredients and cooking methods of this dish to the residents: "This dish uses Chinese stew cooking methods, French spices, and ingredients commonly found in the southern United States. It is slow-cooked and has a rich flavor." A resident wearing casual sportswear asked curiously, "How did you think of putting these styles together?" The chef replied, "Just like Brooklyn is a gathering place for various cultures, we want to reflect this diversity and fusion in our dishes. And the ingredients we choose are all common in the surrounding markets, so everyone can eat with confidence." After tasting the stew, the residents also appreciated its taste. An old lady took a bite and said to the people around her, "This tastes like home, and it's a bit fresh."

In addition to addressing residents’ concerns, recruiting and training employees is also an important task. The Brooklyn branch recruits locals and has attracted many young people who are passionate about the catering industry.

In a spacious training classroom, new employees sat neatly with notebooks and pens in front of them. The trainer stood in front of the podium and said seriously: "Our restaurant is a fusion of Chinese, French and American cultures. When you serve customers, you must be able to clearly introduce the characteristics of the dishes and the cultural connotations behind them." After that, the trainer picked up a menu, pointed to the introduction of "artistically inspired pasta", and explained in detail: "For example, this pasta, the noodles are dyed with natural ingredients, reflecting the Chinese diet's pursuit of natural health; the sauce is a fusion of Chinese sweet noodle sauce and French white sauce, which is a collision of two cultural tastes; and sprinkled with American special chopped nuts to enrich the taste. You must tell all this to the customers clearly."

At this time, a new employee with short hair and bright eyes sitting in the front row raised his hand and asked, "What should we do when customers have special requirements for dishes?" The trainer looked at him and replied, "First, you must listen patiently to the customers' needs, and then communicate with the kitchen in a timely manner to try to meet the customers' reasonable requirements and let the customers feel our professionalism and thoughtfulness. For example, if the customer wants the sauce of the pasta to be thicker, you must tell the kitchen immediately."

Another tall new employee sitting in the back row asked, "What if the customer is not interested in the cultural background and just wants to eat quickly?" The trainer thought for a moment and said, "Then the service should be simple and efficient, and the customer's dining needs should be met first. But if the customer is a little interested, even if it's just a casual question, you should seize the opportunity to introduce it and let the customer know the uniqueness of our dishes. After all, our dishes are the carrier of culture."

The trainer went on to talk about the details of the service: "When customers come in, you should proactively and warmly greet them, guide them to their seats, and hand them menus. When they take orders, you should take careful notes, and if there are any recommended dishes, you should clearly explain the features. When serving the dishes, pay attention to the order and placement." The trainer spoke as he demonstrated the corresponding actions.

The new employees listened carefully and took notes in their notebooks from time to time. A new employee wearing black-framed glasses whispered to his colleague next to him: "This training is quite detailed. I feel like I can learn a lot." His colleague nodded and responded: "Yes, it seems that this job is not that simple."

The trainer continued: "While customers are dining, pay attention to their needs, refill water and clean the table in time. If a customer is dissatisfied, don't panic, apologize first, and then solve the problem as soon as possible."

After that, the trainer looked at the new employees and asked, "Does everyone understand?"

The new employees responded in unison: “Got it!”

……

During the intensive preparation process for the Brooklyn branch, employee training has become a top priority, and simulation scenario exercises are a key link.

The training classroom is located in a slightly old building. The space is not large, and the paint on the wall has peeled off, revealing a mottled background. There are a few simple tables and chairs placed in the room, simulating the layout of a restaurant. The lights on the top are a little dim, making the whole space look a little cramped.

A new employee in a casual T-shirt took on the task of acting as a customer. He stood at the door of the classroom, took a deep breath, pushed open the simple wooden board that served as the restaurant door, and stepped into the simulated scene. Almost at the same time, another new employee in a neat uniform came up to him quickly.

The new employee, who played the role of a waiter, walked briskly and powerfully to the "customer" and said, "Hello, welcome, how many people would like to eat?" His voice was clear and loud, and was particularly clear in the quiet classroom. The "customer" seemed to be surprised by this sudden enthusiasm.
After a slight pause, he replied, "Two." The waiter immediately turned sideways, stretched out his arms, palms facing up, made a guiding gesture, and said, "This way, please." He guided the "customer" to a table, and after the "customer" sat down, he picked up the menu from the shelf next to it, handed it to him with both hands, and said, "This is our menu, take a look at what you want to eat. We have the special 'artistically inspired pasta' and 'Brooklyn fusion stew'."

The "customer" took the menu, scanned it quickly, pretending to examine it carefully, then raised his head and said, "This pasta looks good, but I can't eat spicy food. Is the sauce spicy?"

The waiter smiled and responded without hesitation: "It's not spicy. The sauce is mainly a fusion of sweet noodle sauce and white sauce. The taste is richer and mellower. The sweet noodle sauce is specially made by us, with a unique aroma, and it goes perfectly with the white sauce." As the waiter spoke, he bent slightly and lightly tapped his finger next to the picture of pasta on the menu.

The "customer" nodded and said, "Okay, I'll have one serving of pasta and one serving of stew." The waiter quickly took out a small notebook and a pen from his pocket, wrote it down in the notebook, and said, "Okay, please wait, the dishes will be here soon. Is there anything else you need?"

At this time, many new employees gathered around. A female new employee with a ponytail whispered to the male new employee wearing a hat next to her: "The waiter's answer was okay, but it felt a little stiff." The male new employee nodded slightly and replied: "Yeah, but it's just the beginning, just practice more and it will be fine."

After the simulation, the trainer came up from the back of the classroom. The trainer was wearing a dark shirt with a slightly open collar and holding a folder in his hand. He stood in the middle of the simulation, glanced at the two new employees, and said, "Overall, it was good. The guidance and introduction were relatively clear. But when answering customers' questions, you could be a little more detailed, such as introducing that the color of the pasta is dyed with natural ingredients to increase its appeal. Also, when asking customers if they have any other needs, the tone could be more friendly and natural."

As the trainer spoke, he opened the folder and made a few notes on the paper inside.

The new employee who played the waiter lowered his head slightly, listened carefully to the trainer's words, nodded constantly, and responded, "Okay, teacher, I remember it."

The new employee who was playing the role of a customer also said: "I think I can act more natural."

The trainer looked at him and said, "Yes, the customer's reactions and questions can also be closer to the actual situation, so that the simulation exercise will be more effective."

The other new employees were also listening attentively, some took out their notebooks and wrote down the key points of the trainer's remarks. A new employee wearing glasses kept muttering while taking notes: "Introduce the dishes in more detail and use a friendly and natural tone."

Then, another new employee took the initiative to ask for another round of simulation practice. This time, the new employee who played the role of a customer frowned as soon as he entered the door, looked around, and said, "Your environment looks so-so."

The new employee who played the waiter was stunned for a moment, but quickly reacted and said, "I'm really sorry to give you a bad impression. Our restaurant is still in the preparation stage, and the environment will be very comfortable and pleasant when it officially opens. Please take a look at the menu first, our dishes are very unique."

The "customer" snorted, walked to the table, sat down, took the menu, and said, "Let's take a look. This pasta, other than not being spicy, what else is special?"

The waiter immediately said, "The noodles of this pasta are dyed with natural ingredients such as spinach juice and tomato juice. It is not only beautiful but also healthy. The accompanying sauce is a combination of Chinese sweet noodle sauce and French white sauce, and sprinkled with American special chopped nuts, which has a particularly rich taste."

The "customer" nodded and said, "It sounds good. I'll give you one portion. Can you recommend another main dish?" The waiter smiled and said, "You can try our 'Brooklyn Fusion Stew'. It uses Chinese stew recipes, French spices and American Southern ingredients, and is slow-cooked. It has a rich flavor and many customers like it."

The "customer" said: "Okay, I'll have one."

After noting it down, the waiter said in a more friendly tone, "Okay, please wait a moment, the dishes will be here soon. Do you want to order anything else to drink?"

After the simulation, the trainer commented again: "There has been great progress this time. The waiters responded to customers' questions more appropriately and introduced the dishes in more detail. Their tone also became much more natural when asking customers about their needs. However, customers' questions could be more pointed, which will help train the waiters' ability to respond." The new employees all expressed that they understood.

While the new employees were practicing hard in the training classroom, Wang Jianye and other team members were also actively working in the community.

In the community cafe, Wang Jianye and several local residents sat around a table.

A gray-haired resident frowned and said, "If you open a restaurant, will it make this place a mess and affect our lives?"

Wang Jianye smiled and responded: "Don't worry, our restaurant will integrate into the local culture, bring vitality to the community, and will not affect everyone's life. Just like we incorporate different cultural elements into our dishes, we will also reflect the characteristics of Brooklyn in our decoration and activities."

Xiao Li, a team member next to him, added: "We also plan to display the works of local artists in the hotel to let more people know about Brooklyn's art and enhance the cultural atmosphere of the community." The residents nodded slightly, but there was still a hint of doubt on their faces.

At the food sharing event held at the community center, the scene was very lively. People gathered around the table full of dishes, whispering to each other. A chef stood behind the table and kept introducing the dishes to the residents.

"This 'Brooklyn Fusion Stew' uses beef and potatoes that are fresh from the markets around us. The cooking method is a fusion of multiple cultures. Please try it."

An old lady in a flowery dress took a bite and said, "It tastes really good and feels quite novel. But isn't your dish too expensive? We can't afford it."

The chef smiled and said, "Don't worry, Auntie. We will consider everyone's spending power when setting our prices. We will focus on cost-effectiveness so that everyone can come and taste our food often."

At this time, a young man next to him also came over and said, "This dish looks good, but I don't know how your service is. Don't let the food be served slowly and the attitude be bad." Team member Xiao Wang quickly responded, "We are conducting strict training for our employees. You can rest assured about the service. From the moment the customer enters the store to the end of the meal, there will be thoughtful service."

Through such communication and food sharing sessions, the local residents' doubts about the restaurant gradually dissipated. The new employees became more and more proficient in the training classroom. They constantly polished every service detail, from the posture of guiding customers to their seats, to the words used to introduce dishes, to the way of dealing with various problems, striving for perfection.

They are making full preparations for the upcoming opening of the Brooklyn branch, waiting for the opening day to welcome customers in the best condition. (End of this chapter)