COSAT CROCIERE
COSTA CROCIERE: ogni sera i cuohi devono riprodurre trutti i piatti del menu e presentarli davanti ai colleghi. tutti i cuochi devono essere in grado di riprodurre tutti i piatti del menu vista la frequente turnazione dei ruoli. alla fine vengono assaggiati. getting ready for dinner at the a la carte restaurant. 200 chefs and 300 waiters have to be ready to serce 4146 meals par day. every evenign , befrore the service, the chefs are supposed to explain and introduce every signle dish to the other chefs. every chef has to be able to prepare every dish,. every evenign , befrore the service, the chefs are supposed to explain and introduce every signle dish to the other chefs. every chef has to be able to prepare every dish, due to the frequent shifts rotation. after that thay all taste the dishes
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