The remaining three are Wang Fang, Lihua, and Chen Po. Wang Fang is the accountant and management management, and Lihua is the waiter.

However, Wang Fang's job is relatively easy, so she will come out to work as a waiter at mealtime.

Chen Po’s name is that she is just because she and her children are married early, and she already has grandchildren at the age of 45, so everyone calls her. In fact, she is not old. She washes dishes, cleans the table, and cleans the food. These people are restaurant waiters and accountants who purchase.

After meeting someone, Uncle Ke introduced her to the restaurant process. "You can arrive at nine o'clock. We will pack up our things, serve dishes in the kitchen, and ferment the noodles. Our restaurant will only open at 10 o'clock in the morning. We will start making buns and steamed buns around 10 o'clock. It is the time to cook at 12 o'clock.

We were busy until two o'clock and we had our own meals. The restaurant closed and opened at half past four o'clock. In the afternoon, we still sold half an hour of bun porridge. We started ordering at half past five o'clock, and we got off work at half past seven o'clock. When it was cold, we could get off work at seven o'clock. The waiter had to clean up and usually got off work around eight o'clock and took turns on duty."

Sometimes I start to rush the guests at 7 o'clock, but there is no need for Ke Baijia to do this. Ke Baijia only needs to be responsible for the inner kitchen.

"There is also a rotation rest. One person can rest for two days a month, and both the kitchen and the outside cannot rest at the same time, otherwise it will be messed up. Well, this is all about what the restaurant does. If you don't understand, I'll tell you again."

Ke Baijia remembered it and recounted the time nodes of work: "I arrived at the restaurant before nine o'clock, started preparing, opened at ten o'clock, stir-frying dishes at twelve, and had dinner at two o'clock, prepared dishes in the afternoon, stir-frying dishes at half past five o'clock, and got off work at half past seven at half past."

Uncle Ke nodded, but he remembered something. If he got off work at 7:30, Ke Baijia would not be able to go back in time.

So he said, "There is not enough accommodation in the restaurant. In this way, I will go back and clean up a single room for you and live in my house when you turn back."

Whether it is seven o'clock or seven o'clock, it will take an hour and a half or even longer to get home. Uncle Ke has such an idea.

Ke Baijia didn't refuse. This was the kind of care of the elders, and she really needed to live in a place. Even if the restaurant had a rest day, it would only take two days off in a month, and most of the time she had to live in the town.

"Okay, go talk to your aunt. I will come to school for two days tomorrow, and get off work at around five o'clock. Let's go back and get ready for you. If you live here, you will go to work." Uncle Ke was busy again, waved his hand and sent Ke Baijia away.

When I went back to the inner kitchen, I saw a fried vegetable made by Ke Baijia, which was packed by Chen Po: "I thought everyone had finished eating, so I thought not to waste such a delicious dish."

"It's okay, you can take it back." After saying that, Uncle Ke was put into work.

Chen Po’s family is under great pressure, and now she is in the same house for three generations. There are two young children in the family who are only good at stuttering and eating. There are always not enough food at home. Sometimes there are too many leftovers in the restaurant, and she also does this.

It's not a bad behavior. Everyone turns a blind eye to it, but it's not overdoing it.

After Ke Baijia left the state-owned restaurant, she did not go directly to her aunt's side, but went to other places.
Chapter completed!