The age of rebirth: I became a farmer's little koi

Liu Xinyu is extremely busy here, and the party branch secretary of Fangjiazhuang is also as busy as a spinning top. If he didn't know that Liu Xinyu couldn't spare time, he would have to go to the city and arrest Liu Xinyu to Fangjiazhuang to continue to provide a day for the parents and children in the fruit and vegetable garden. It is impossible to travel out and make plans.

Since receiving Liu Xinyu's proposal, Fang Zhishu has been running around for the parent-child tour in this fruit and vegetable garden.

Although this parent-child tour is only an extension of the fruit and vegetable garden project, Fang Zhishu sees a bright future and a broader "money future" from Liu Xinyu's simple description.

Of course, if you want to take the "money way" into your bag, you must first be willing to invest it. In order to catch up with May Day and prepare for June [-]st, Party Secretary Fang recruited the skilled craftsmen of Fangjiazhuang to explain the few prescriptions in Jiazhuang that Liu Xinyu pointed out that day. Appropriate transformations have been made to the scenic spots within the territory.

Liu Xinyu didn't have time to go to Fangjiazhuang, but it didn't mean that she knew nothing about Fangjiazhuang's whereabouts. Even if Fang Carpenter's engineering team had completed the decoration of the restaurant and the expansion of the restaurant, there was still Zhang Hongliang's North Lake building. The yard in the alley is being repaired and decorated, so she knows almost everything about Fangjiazhuang, and she appreciates the decisiveness of Fang's party secretary.

Fangjiazhuang Fruit and Vegetable Garden, she holds [-]% of the shares, and she still has to serve snacks.

She just mentioned it casually that day, but she didn't expect Fang Zhishu to actually carry out the development. If this project can really be developed, both the future and the money can be expected.

Although Liu Xinyu handed over the training of the restaurant's service to the lobby manager dug from Shencheng, but she was not too big-hearted to let it go, and would go to the restaurant almost the next day to have a look.

But she came here basically just to have a look, she didn't stay long, and basically didn't point fingers, only when the lobby manager asked her for opinions and suggestions, she would give her opinions and suggestions appropriately.

Liu Xinyu's trust and decentralization made the lobby manager named Qian Jinli very useful and comfortable, and she became more concerned about her work.

Not only did he train the waiters carefully, but he also gave Liu Xinyu a lot of useful suggestions, including safety issues such as the passageway for food delivery, the setting of elevator rooms and safe passageways.

Because of Qian Jinli's reminder and suggestion, the restaurant has undergone a relatively large renovation, which not only successfully passed the pre-opening safety inspection, but also opened up the upstairs and downstairs food delivery channels, and also provided customers with limited mobility. The convenience of going upstairs and downstairs.

Of course, the money in Liu Xinyu's passbook was empty again.

However, the money still had to be spent. If it wasn't for Qian Xinli's timely reminder to find out potential safety hazards during the safety inspection and then make rectifications, the opening could be delayed, which would be even worse.

After all, the opening day of the restaurant is Fang Qia's wedding banquet.

It is not a big problem to affect the opening of the business, but it is a big problem to affect the wedding banquet.

Through this incident, Liu Xinyu understood the truth that every row is like a mountain.

In terms of clothing and translation, she is indeed an expert, but in other aspects, she has read more than others, but in terms of proficiency, she is really far inferior to industry insiders like Qian Jinli.

So she accepted the suggestion of Qian Jinli and the two chefs very humbly, and decided to advance the opening time to April [-]th.

Although the taxis were opening in advance, the waiters lost ten days of training time, but it also gave them ten more opportunities for practical operations, and they used ten days to find and solve problems for the restaurant.

With these ten days, it should be possible to guarantee the smooth holding of the wedding banquet on May Day.

On April [-]th, the Xiyangyang restaurant on West Street opened.

It happened to be Sunday, and even though Liu Xinyu didn't intend to promote it in the unit, there was Yang Shuyun who regarded her as a mentor, so almost everyone in the ministry knew that Liu Xinyu's second uncle opened a third-floor home on West Street The big restaurant, and it opens on Sunday.

So there were quite a few people who came to the restaurant to join in the show that day.

It is absolutely impossible for leaders to appear on such occasions, but their secretaries can.

No, Secretary Yang was the first to arrive. He was Vice Minister Wang's secretary, and he brought congratulatory gifts from his wife and daughter.

As soon as Liu Xinyu brought Secretary Yang's family into the restaurant, she heard Secretary Su's voice from outside, so she had to say sorry to Secretary Yang's family, and hurriedly greeted them out.

Secretary Su also sent congratulatory gifts with her family.

Next, Xiao Yang took his partner, and Xiao Chen took his girlfriend...

One after another, except for a few leaders in the general office of the Ministry, almost everyone arrived regardless of their relationship with Liu Xinyu, making Liu Xinyu very busy.

In addition to the colleagues in the ministry, there are also teachers, classmates, old friends and former colleagues of Peking University, and of course Zhang Hongliang’s teachers, classmates and friends. What surprised Liu Xinyu was that the customers of Shenghua Garment Factory, Senior Garment Factory and other design offices even People didn't arrive, but they all sent flower baskets and congratulatory gifts.

It was originally planned to only open the first floor on this day, but the first floor was soon full of people, so the second floor could only be opened, so that all the people could be properly arranged.

Today, Liu Qingsong and two chefs from Shanghai are the chefs in the main restaurant of Xiyangyang Restaurant. When the exquisite dishes are served on the table by the waiters in cheongsams, the tangy aroma attracts the congratulatory guests. The glutton in her heart made Liu Xinyu's eyebrows twitch with heartfelt praise.

There was a lot of people upstairs and downstairs, and the opening ceremony was festive and lively.

Although the exquisite dishes have been praised by the guests, the problems in the restaurant are also obvious.

Serving so many tables of guests at the same time, the waiter was obviously very uncomfortable.

Some delivered the wrong dishes because they were in a hurry, some knocked over and smashed the dishes because of panic, and some even stained the clothes of the guests.

Not to mention Qian Jinli, the manager, even Liu Xinyu had to be busy wiping the ass of the waiter who made mistakes.

Fortunately, the quality of the guests who came today is not bad, the dishes are really delicious, and the manager and Liu Xinyu apologized in time, until the last guest left, there was no dispute, which made Liu Xinyu very relieved.

Qian Jinli's complexion was really ugly, she felt both wronged and sorry for Liu Xinyu's high salary.

Liu Xinyu understood Qian Jinli's mood, reached out and patted gently to comfort him: "It's understandable to be chaotic on the first day, let me summarize today's experience and lessons, stick to the good things, and do well or not. The place asks everyone to correct it as soon as possible. It doesn’t matter that people make mistakes, what matters is how to correct them.

With Liu Xinyu's words, Qian Jinli's complexion finally calmed down, and she took the waiter to the second floor to hold a summary meeting and then continue the training, trying to ensure that there will be no more mistakes in the business that has been embraced.

Liu Xinyu went to the kitchen. Today's dishes are really good, but there are still many areas for improvement.

Only by continuous improvement and continuous improvement can the restaurant last forever.