Can you learn the technique of working on the kitchen counter?

It depends on which stall you do, it should be the first to do the matching, the combination is responsible for which dish to come out first, if it is a sticky board, that is to learn to cut vegetables, if it is a wok, it is to stir-fry, if it is miscellaneous, it is steaming, if it is a cold dish stall, it is to learn to run cold dishes, if it is a sashimi stall, it is something to be born and eaten, such as salmon sashimi, if it is a brine stall, it is to make a brine flavor, and there are many things to learn.

Is your hotel big? If it's big, I won't teach you, unless you're familiar with the chef, and I'm in the side dish now, so I'll take my time and practice my knife skills well.

I think it's important to see if what you're learning is useful.

It's too simple, just write how many water stations, where they are, what is the quality, whether the customer is satisfied, whether they can do better, how to do better, and insist on doing the best. That's it.

Newcomers have just entered the industry, they can only start from the basic work, and step by step, if the basic work is not done well, it is equivalent to a tree without roots.