Over the course of his career, which has so far spanned more than 30 years, Chang has kept a habit of going to the dishwashing area to see what customers have left on their plates and thereby to gauge the strengths and weaknesses of the day's offerings.
工作 30 多年來，張國榮每天依然保持一個習慣，就是到洗碗區去看客人吃剩的餐盤，想想今天料理有哪些優缺點。