In a sense, I realized why it is called the “boiling point”. At a moment, you find that you can’t bear it anymore; you can’t do anything to escape the situation, fix the problem, change the way, or anything else. I mean, you lost your willingness for it. You’re who you are, but not the one you wish you could be.
Rebuild the confidence, but I know it’s not as easy as what I described.
What we know is that part of the point or the stage is not the same thing. So we would say, yeah, now we are at the stage, or we are now at this position. What shall we do? Or what could we do? No idea. I don’t know. Just not certain about what you raised.
So let’s just keep it here.
What will happen? What will come up with? Not sure, or even not that significant.
It all annoys me. almost everything.
If you are in charge of the dish, then if they don’t like you need to chat or I mean, discuss with them to figure out why they don’t like the dish, you need to catch the point. That is part of the job and a very important part that will help us to improve the level and quality. I think that’s the story.
In a sense, I realized why it is called the “boiling point”. At a moment, you find that you can’t bear it anymore; you can’t do anything to escape the situation, fix the problem, change the way, or anything else. I mean, you lost your willingness for it. You’re who you are, but not the one you wish you could be.
Rebuild the confidence, but I know it’s not as easy as what I described.
What we know is that part of the point or the stage is not the same thing. So we would say, yeah, now we are at the stage, or we are now at this position. What shall we do? Or what could we do? No idea. I don’t know. Just not certain about what you raised.
So let’s just keep it here.
What will happen? What will come up with? Not sure, or even not that significant.
It all annoys me. almost everything.
If you are in charge of the dish, then if they don’t like you need to chat or I mean, discuss with them to figure out why they don’t like the dish, you need to catch the point. That is part of the job and a very important part that will help us to improve the level and quality. I think that’s the story.
海贼王里的山治在这个剧里面演了一个餐厅里的吧台侍酒师，还是漂亮金发，寸头造型好帅，不少女客人摸他的脸调戏他，他也甘之若饴，这脸谁能受得了啊，而且声音也好听的
海贼王演员的声音条件都很棒，是选演员的重要条件！
才看一集，是同名电影的电视剧版本，但和熊家餐厅没有任何相似可言。
这种法餐为主的高级西餐真是地狱难度，手艺，组织能力，团队精神，分餐制必须每个人同时上菜，每个人的菜必须保持火候一致，真是光看就头大。第一集主厨妈妈病了，主厨接电话就马上回家了，然后第一天来上班的杂工是个厨房小白，靠撒谎和走关系进来的，这辈子从来没进过厨房，而且从来没吃过像样的法餐，连现代西餐最基本的胡萝卜泥都不会，连给牛排浇汁都不会，就是一个对吃没有任何兴趣的人，就算平时看过几集狗蛋的master chef也不至于像他这么蠢，这下厨房是被他弄了个人仰马翻。然后主厨回来了，看到这一片狼藉的餐厅，竟然不怪这个小白，因为他们两个都是black，小白正是走这个关系进来的，却怪了力挽狂澜的副厨，气炸了！
看了头三分钟，差点儿弃剧，纪录片吗？西餐厅后厨真相？人物慢慢进入我的视野，11分钟后，出现字幕进入片头，这是啥设计。演员演得太好了，以至于我觉得这帮人以后只能演餐厅剧，专业的各种操作。
其实我一点儿也不懂西餐后厨，没吃过没见过也没跑过，不是我的那块猪肉。第一集吸引我的是主厨是干啥的？我是真不知道，中餐馆的主厨我也不知道，我总以为是最厉害的大师傅炒菜特好吃那种。然后就发现，西餐后厨分工特别明确，一萝卜一个坑，因为是分餐制，五个人就得上五个盘子，这也让我很不理解用这么多盘子，为啥第三集还要两个刷盘子的人轮班，这不是等着出事吗？
真不在乎这点儿事，因为从一开始就在不断出事，这也是此剧吸引我的地方。比如婚礼，我就想着在哪儿砸呢？结果女服务员撞了甜点，我的一块石头落地了。
最吸引我的还是人物，都是打工好青年，餐饮是个很规矩挣钱的行业，挣的辛苦钱，每个人都有每个人的故事，第一集最后，看到新人的双胞胎孩子，一下子就明白为啥他说他很需要这份工作，一人工作养活三个人。主厨的故事最多，看到她妈还有女朋友，真觉得她过得好糟糕。还有前传的安迪，第一季都没讲他的故事，所以找前传电影看看。
开始以为里面有好多美食，其实我不爱看美食和吃播，结果此片正和我口味，百味人生比美食更艳丽。每个人都有好多缺点，都在自己的天地挣扎。第一季餐馆要倒闭，身边的好餐馆倒闭得太多了，真不是因为不好吃，都是人的原因。期待第二季。