Busboys and waitresses could be recruited locally, but Chinese food cooked by a Japanese often turns out looking perfectly good but not tasting quite right. The big restaurants all hired chefs from Taiwan and Hong Kong, about four-fifths of them, in fact, from Taiwan.
清潔工、服務生可以請日本人，招呼客人也容易，但是要訓練日本人做中華料理，缺少了長年生活的薰陶，做出來的菜，樣子很對，味道卻總是差那麼一點，於是各大飯店老闆便自台灣和香港請來一批批廚師，台灣廚師尤多，約佔了五分之四。