With a month to go before the Lunar New Year, the hotel's Chinese New Year's Eve dinner reservations are more "hot" than in previous years, and some restaurants are even "hard to find". The Beijing Youth Daily reporter learned that many young people choose to work part-time as private chefs on the Spring Festival day to "cook Chinese New Year's Eve dinners for customers".
Yesterday, a reporter from Beiqing Daily consulted from Chaoyang, Xicheng, Dongcheng and other restaurants with Chinese New Year's Eve meal services and found that compared with previous years, the reservation time for Chinese New Year's Eve dinner this year has been advanced.
There are only a few scattered tables left in the store. The manager of a restaurant near Liangmaqiao, Chaoyang District, Beijing, told the reporter of Beiqing Daily that there are a total of 9 private rooms in the store, and this year's Chinese New Year's Eve dinner is divided into 4 ** periods, with 3,000 yuan to 4,000 yuan of different **. She said that there were only two 8-person rooms and one 14-person room left in the private room on the day of the Chinese New Year's Eve, but the dining time was only from 4 to 6 p.m. that day, and the daily dinner time had already been booked.
Similarly, the staff of a restaurant near Guang'anmen in Xicheng District that provides Chinese New Year's Eve dinner also said that there are a total of 11 private rooms in the store, divided into 3 periods** Chinese New Year's Eve dinner, most of which were booked out as early as the end of last year. At present, only one private room is available from 4 p.m. to 6 p.m.
A reporter from Beiqing Daily found that in addition to booking a restaurant, a new option has emerged in recent years - hiring a private chef to come to the door.
Manager Jiang of a private chef catering in Beijing said, "We are all team services, 10 people will send a team of 4 people, including the chef, the assistant chef, the waiter, the age is between 20 and 30 years old, the day also undertakes the purchase of ingredients and the provision of tableware, bowl washing services, the service charges about 500 yuan per person, the ingredients are charged separately." "Compared with previous years, there are a lot of customers this year, and many masters have already been booked out. According to the experience of previous years, during the entire Spring Festival, the Chinese New Year's Eve is the beginning of the year.
1. Broken. Fifth, the Lantern Festival is the peak demand for private kitchens. He said.
Mr. Shi, who is born in the 95s, is responsible for logistics and administrative work in the company, and is not a professional chef. But last year, when he was brushing the short **, he found that many young people don't know how to cook nowadays and have a need for private cooking, "I used to be in charge of the cooking class, and I also like to cook, so I decided to give it a try." He said that on weekdays, he receives orders for parties and homestays, and when the Spring Festival is approaching, he heard that the ** of cooking Chinese New Year's Eve meals is much higher. "I discussed it with my father, and this year I came out to take orders, and he was responsible for the Chinese New Year's Eve dinner at home. Mr. Shi said.
Li Bixiao, a lawyer at Beijing Weiheng Law Firm, reminded that although "door-to-door private cooking" is very convenient, it is still necessary to pay attention to the legal risks. "In addition to the consideration of service quality, the cooking skills and food safety of the home chef are important factors for users to consider. ”
According to the lawyer, chefs need to have a work permit, health certificate, and technical grade certificate when participating in door-to-door private kitchen work in physical catering establishments or through official platforms, while there is no special industry standard for consumers to directly hire private chefs. The lawyer also said that in the chef's door-to-door service, if there is a food safety problem, users can find an online platform to defend their rights. However, if the chef is not hired directly through the platform or formal institutions, it is difficult to determine the qualifications and health status of the other party, and the consumer does not have enough ability to distinguish the authenticity of the relevant documents, and it will be difficult to protect rights if there are food safety problems or other circumstances.
For chefs who provide door-to-door service, participating in private kitchen work through platforms and formal institutions is also a kind of protection for their own rights and interests, so as to avoid the embarrassing situation of "being unreasonable" in the event of disputes.
Beijing Youth Daily).