He notes that hotels operate with a highly refined division of labor. Different people are responsible for washing, cutting, and boiling. But a master bando chef has to be able to do everything from the chopping to the wok work.
他表示，飯店分工很細，洗、切、煮分別由不同人負責；辦桌師傅無論「拿刀」（砧板）、「站鼎」（炒鍋），從頭到尾、樣樣都要會。