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Summary

In this video, the speaker shares their personal experiences working at a restaurant, highlighting cultural differences and the intense environment. They describe the shocking food preparation practices, including the use of live fish, and the distinct attitudes towards food and hygiene among their colleagues. The speaker also observes unusual personal behaviors, such as inappropriate media consumption during work. Despite the challenges, the speaker reflects on the lessons learned from their experiences, particularly in cooking and adapting to a fast-paced, culturally diverse workplace.

Takeaways

• 😀 The narrator worked in a Chinese restaurant and shared their experiences with co-workers and the food culture.
• 🍽️ The Chinese staff avoided eating the food from the glass display, considering it unhealthy due to its high sugar and starch content.
• 🐟 The staff cooked fresh meals for themselves, including preparing live fish by removing its insides while it was still alive.
• 🍚 The Chinese workers ate very simply, often just rice with minimal seasoning, preferring freshly made food over the dishes served in the restaurant.
• 📱 During work hours, one of the co-workers watched inappropriate content on their phone, which was unsettling for the narrator.
• 💼 The narrator worked long hours, equivalent to that of full-time employees, despite being a student worker.
• 🍜 The Chinese chefs followed specific techniques, like using high heat for quick cooking to preserve the freshness of the ingredients.
• 🌿 The chefs emphasized cooking with fresh vegetables, ensuring they were crispy on the outside but soft inside, retaining vitamins.
• 🥡 The narrator learned to eat with chopsticks and picked up various Chinese cooking techniques while working in the restaurant.
• 💵 The narrator reflected on the cost of food, mentioning how the Chinese workers did not complain about spending money on food, even when it was a simple meal.

Q & A

Why did the Chinese chefs avoid eating the buffet-style food in the restaurant?

The Chinese chefs avoided eating the buffet-style food because they considered it 'pig food,' as it contained high levels of sugar, starch, and carbohydrates, which they believed were unsuitable for their diet.

What did the speaker observe about the preparation of fresh meals in the restaurant?

The speaker observed that the Chinese chefs would often cook fresh meals, including preparing live fish. They would store live fish in the refrigerator and cook it immediately by removing its innards while it was still alive.

What was the process of cooking live fish like, according to the speaker?

The process involved placing the live fish in hot oil while it was still alive, where it would wriggle and move for a few minutes before being served. The fish was then placed on rice to be eaten, often accompanied by other freshly prepared food.

How did the speaker learn to use chopsticks during their time working at the restaurant?

The speaker learned to use chopsticks by practicing with the restaurant staff. They were also given a special bowl to eat from, and during a test, they were required to pick up frozen peas using chopsticks to prove their skill.

Why did the speaker begin to eat only plain rice like the chefs?

The speaker started eating plain rice because they grew tired of the oily, greasy food from the buffet and wanted something simpler, like the chefs who mainly ate plain rice with occasional fresh additions like chicken or vegetables.

What did the speaker find shocking about the behavior of the Chinese chefs during work?

The speaker was shocked to discover that one of the chefs, Lin, watched explicit videos on his phone while working. He played videos of inappropriate content, including animals, which disturbed the speaker.

How did the speaker describe the work culture at the restaurant, particularly for student workers?

The speaker described the work culture as intense, noting that even as a student worker, they worked as much as full-time employees. Despite being underpaid and working illegally, they had to endure long hours and demanding tasks.

What did the speaker mention about the quality of food at the restaurant?

The speaker mentioned that the food in the buffet was greasy and often smelled bad. They also noted that the Chinese chefs never ate from the buffet, as they considered it unfit for their diet.

How did the Chinese chefs prepare their own food compared to what was served in the restaurant?

The chefs prepared their own food by cooking fresh ingredients like vegetables and chicken, which they kept healthier and more nutritious. They used specific techniques like stir-frying to ensure the vegetables remained crisp and nutritious.

What was the speaker’s final impression of their time working in the restaurant?

The speaker's final impression was one of being overwhelmed by the experiences they had, both in terms of the intense workload and the strange behaviors they witnessed. They were left with a mix of awe and shock at the cultural differences and the work environment.