At noon, the number of patrons at the Sichuan restaurant began to increase.
Jiang Feng also quickened his pace of stir-frying dishes.
Sometimes, several orders came at once, which he could prepare all in one wok.
After all, most people ordered the same few dishes: Yu-Xiang pork shreds, Kung Pao chicken, Mapo tofu, husband and wife lung slices, double-cooked pork, spicy diced chicken...
Jiang Feng could handle these dishes completely.
Shen Hai was in charge of preparing cold dishes and serving drinks.
There was also an apprentice responsible for simple tasks like washing vegetables and cleaning.
The restaurant wasn't large, so a few people could manage it easily.
The most important among them was Jiang Feng. Shen Hai paid him a daily salary of eight hundred, with an additional commission based on turnover.
Jiang Feng didn't really care about this, but of course, the more money earned, the better.
The restaurant soon filled up.
