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32岁的杨开华能当点菜大师,还得从2003年她到广州的一家酒店当服务员说起。那天,她照例招呼几位客人入座。递上菜单,请客的人让客人点菜,客人却一个劲地推辞,“东家”捧着菜谱翻来翻去,很是为难;贵了承受不住,便宜了又过意不去。他借故把杨开华拉到一边,悄悄说:“我给你10元钱,你帮我点一下菜,我今天请客人有两点原则,一是六个人中有一位不能吃辣;二是价格控制在500元以内。既要好吃又不丢面子。”多年的“贪吃”经历,早让杨开华对菜肴有了一番领悟。她对客人说:“听口音你们是东北人:我按东北菜系给你们配菜:笋干拌鸡、黄金猪手、剁椒蒸鲩鱼,素菜来个蟹黄豆花……”菜上齐了,客人都吃得畅快淋漓,纷纷向“东家”表示感谢。最后一结账,总共不过320元。“东家”对杨开华特别感激,这次宴请给他带来了好运,与客户签下一笔大订单。以后,他便定点到这家酒店吃饭,每次都请杨开华点菜。一次,一位吃饭最挑剔的客人对杨开华大加赞赏:“你对菜谱有这么深的认识,何不做一个职业点菜师?现在很多中高档酒店都缺这样的人才,不愁挣不到钱呀!”这席话让杨开华茅塞顿开。于是,杨开华辞去服务员工作,专心研究起点菜来。她买了大量关于餐饮的书籍,对全国各地的饮食习惯、菜谱系列认真研究,书看得越多,对菜的
The 32-year-old Yang Kaihua was able to serve as an a la carte master and had to speak with a waiter from a hotel in Guangzhou in 2003. On that day, she greeted a few guests as usual. Handed the menu, the person who invited the guests to order food, but the guests reluctantly refused, “Eastern ” holding recipes flipped over, it is embarrassing; expensive can not withstand, cheap and sorry. He reasoned Yang Kaihua aside and whispered, “I’ll give you 10 yuan. You help me to order a meal. Today, I invite guests to have two principles. First, one of the six people cannot eat spicy food; the other is the price. It is controlled within 500 yuan, and it must be delicious and not lose face.”Years of gluttonous “ experience, as early as Yang Kaihua had a grasp of the dishes. She said to the guest: ”To hear the accent, you are from the northeast: I will give you dishes according to the Northeast cuisine: dried chicken, golden pig hand, steamed squid, squid, steamed squid, vegetarian dish, etc. The guests all ate dripping and expressed their gratitude to “dongjia”. Last checkout, a total of only 320 yuan. “Eastern ” particularly grateful to Yang Kaihua, this dinner brought him good luck, and signed a large order with the customer. Later, he will order to eat at this hotel. Every time he asks Yang Kaihua to order food. Once, one of the most discerning guests of the meal applauded Yang Kaihua: “You have such a deep understanding of recipes. Why not be a career appointee? Now many middle-to-high-end hotels lack such talents. Money!” This sentence makes Yang Kaihua open. Therefore, Yang Kaihua resigned from the waiter’s work and devoted himself to studying the starting point. She bought a lot of books on catering, studied the dietary habits and recipes around the country, and the more books I read, the more