今天 16:10 , certified .
享年92.
輕輕的走了.
當然帶不走任何東西, 郤留下很多回憶.
很讚的3D DeskTop 又 免費 又可加入 post-it sticky note 提醒自己. 又可整理圖示, 又可slide show 電腦內的相.
可以把桌面的 icon 分門別類, 又可隱藏, double click 又即是出返來. 好好用
Facebook 的 Restaurant City 遊戲, 近期熱爆, 很多朋友在短時間內也升到很高級了. 但面對著每日的 Food Quiz, 相信令很多人非常苦惱
! 雖然網上也有很多朋友分享Food Quiz 的問題及答案, 但實在太零亂及鬆散, 在短短10秒內跟本很難找到答案, 莫非要像會考般, 事前把試題熟讀....(咁就死啦)
! 所以我開始抄下每日的問題, 希望整理得妥地與大家分享. (我會每日增加我所遇到的新問題, , 試題是以其key word 來順序排列, 大家若把試題列印出來, 是非常容易在10秒找到答案的. )
Q: AGAR is a gelatinous substance derived from what ?
B: SEAWEED
Q: BECHAMEL SAUCE is also known as ?
C: WHITE sauce
Q: CALAMARI is fried ?
B: SQUID
Q: What is CALZONE?
A: A turnover mad of Pizza dough
Q: CHILI is a ?
A: Fruit
Q: The CHUCK is found where on the cow ?
A: FRONT
Q: Which continent produces the most COCOA ?
B: Africa
Q: a COCONUT is a ?
B: Fruit
Q: A CREPE is typically a ?
B: Thinly cooked PANCAKE
Q: DIM SUM originated from which country ?
C: China
Q: DULCE DE LECHE is prepared by heating ?
C: SWEETENED MILK
Q: The FLANK is found where on the cow ?
B: MID
Q: FOIE GRAS is food made from which part of an animal?
C: Liver
Q: To GARNISH a dish, means to ?
A: To add FINAL TOUCHES
Q: the main ingredient in GUACAMOLE is ?
C: AVOCADO
Q: HONEY comes from ?
A: BEES
Q: What is HOUMOUS made from ?
B: Chickenpeas
Q: KIMCHI is a Korean dish made of fermented ?
B: Vegetables
Q: LARD is the fat obtained from which which animals ?
A: pig
Q: NAAN BREAD is typically served with?
C: INDIAN food
Q: NATTO, a traditional Japanese food, is made from fermented?
C: Soybeans
Q: To PROOF DOUGH means to
C: Allow it to rise
Q: RAISINS are dried ?
C: Grapes
Q: RATATOUILLE is a ?
C: Vegetarian dish
Q: The main ingredient in RATATOUILLE is ?
B: Tomato
Q: To REFRESH a Vegetables, means to ?
C: IMMERSE it into cold water
Q: What color is RHUBARB ?
C: Red
Q: SAUERKRAUT is made from ?
C: Fermented Cabbage
Q: To SAUTE A DISH, means to?
A: Fry Quickly in Hot Pan
Q: The SIRLOIN is found where on the cow?
B: Mid
Q: STEAK TARTARE is a meat dish made from raw ?
C: BEEF
Q: What is STRACCHINO ?
A: A fresh cheese from Italy
Q: In which restaurant would you typically find SUSHI?
C: Japanese
Q: In which type of restaurant would you typically find TACOS?
B: MEXICAN
Q: In which type of restaurant would you typically find TAPAS?
B: SPANISH
Q: What is the main ingredient of TOFU ?
B: SOYBEANS
Q: A TOMATO is a ?
C: Fruit
Q: What colour is TUNA MEAT ?
C: Pink
Q: the main ingredients in TZATZIKI are ?
A: VOGHURT and CUCUMBER
Q: VENISON is the meat from what animal?
A: Deer
(閱讀全文)
這間餐廳是晴晴的, 叫 "Melody Cafe". 但我也常常幫她打理. 發覺很多時d客仔都不滿意的離開餐廳, 搞到勁扣手指公! 尤其是果d客人一入到來見到無位就即時走人, 真係氣死我了
!
好彩比我諗到加幾張等位椅, 令到佢地可以留耐d, 無咁快扣手指公(其實可能只是心理作用!), 再加上在旁放置遊戲機, 客人無位時, 會走到遊戲機玩樂, 玩樂完便會自動離開餐廳, 不會扣手指公, 所以遊戲機越多越好, 可以疏導人流.
還發覺廁格對於手指公是只加不減的, 但就要間唔中抽一個員工去清洗廁所啦. 雖然我唔知右上角的手指公
若果高分d, 有乜特別好處, 但都希望有朝一日達到50大關 
, 於是十年寒窗之下, 終於比我發現左呢一條 "黃金比例", (其實可能無乜分別 
.) 就係:
1) 爐頭 和 餐桌 = 1 : 3 , 即是話 1個爐最多可服務3張枱.
2) waiter 和 餐桌 = 1 : 6, 即是話 1個waiter 最多可服務 6張枱.
3) 廁格 和 餐桌 = 1 : 4, 即是 1個廁格最多可服務 4張枱.
4) 等位椅 和 餐桌 = 1 : 3, 即是 3張枱就要放1張等位椅.
5) 遊戲機越多越好, 最少也要和等位椅有著相同數量.
所以如果有 4個員工, 最佳比例是: 2個廚師(2個爐), 1個侍應(6張餐桌), 1個清潔工(2個廁格), 2張等位椅.
5個員工: 3個廚師(3個爐), 2個侍應(9張餐桌), 3張等位椅, 3個廁格(需要間中抽調1名侍應清潔廁格).
6個員工: 3個廚師(3個爐), 2個侍應(9張餐桌), 1個清潔工(3個廁格), 3張等位椅.
7個員工: 4個廚師(4個爐), 2個侍應(12張餐桌), 1個清潔工(3-4個廁格), 4張等位椅.
8個員工: 4個廚師(4個爐), 3個侍應(12張餐桌), 1個清潔工(3-4個廁格), 4張等位椅. 或 5個廚師(5個爐), 3個侍應(15張餐桌), 4個廁格(需要間中抽調1名侍應清潔廁格), 5張等位椅.
