Those who are too sophisticated are the most vulnerable

My friend recently opened a beef hot pot restaurant, and invited me to taste it.

If you have ever been to the South, you must know about this hot pot, the way to eat it is very simple, namely using beef on the side stove.

Beef must be well produced and served to visitors in various parts.

The companion dragon, the tip of the five-flowered leg, tender meat, spoon cake, chest oil, each of which has its own delicacy, but the key must be fresh.

My friend has done a fine job purchasing, and the meat ingredients are definitely first class.

But when I eat it, it sure tastes good, but I feel like something is wrong.

After pondering for a while, I think there might be a problem with the dipping sauces, especially the "shacha sauce", which is the finishing touch to eating beef.

There seems to be something wrong with the taste of the shacha sauce my friend gave me.

As senior foodie, we have to understand this kind of problem.

So, put down the chopsticks, run to the supermarket next door, and buy a bottle of delicious Shacha sauce.

When I eat beef again, it exists in two realms, and the taste immediately becomes three dimensional.

The beef is delicious and chewy, with a thick shacha sauce, all the aroma seeps between the lips and teeth, words cannot describe.

I asked my friend to try it too, he opened his eyes wide and said, changing the shacha sauce is there a big change?

So I asked him, why did your shacha sauce taste wrong?

He scratched his head and whispered: "Oh, our shacha sauce is diluted with water, which can save a little money ..."

I immediately said, you are so stupid. Good real meat is ruined by the shacha sauce. To save money, sacrifice the taste. It's not worth the loss.

Not only shacha sauce, but in many ways, friends also follow economic principles.

For example, the spoon used to scoop out the sauce is very small, almost like an ear-picking spoon;

The mouth of the soy sauce, marinade, and other bottles is also very small, and customers can only pour it at any time.

But is this way of saving really effective? I observe whether to use it.

When people go to get the broth, they immediately take the spoon and fill it with a bowl.

The lid of the marinade bottle will also be removed directly by the customer, so that more immersion comes out.

I tell my friends that I don't need to be too accurate.

Because people have an "overcompensation" mentality, when people find something and you deliberately limit it, they will consume more.

So, in the end your little abacus will be of no use at all, but it will only get worse.

Better to be generous, let customers feel that you think about it, so that not only will not bring waste, but will also earn customer loyalty.

See, every employee has the authority to meet the "inappropriate requirements" of customers.

It seems that at the moment it is at a loss. In the long run, people will gain fame and fortune.

This is the way of doing business. It shouldn't be too complicated. We say that "no profit, no business" is actually a misconception.

Willingness means "no tips but no business." This means that when rice traders in the past did business, apart from filling buckets, they had to earn more so that the rice in the bucket stood out.

If you deliberately let other people take advantage of them, they will often put you down.

After all, humans are emotional animals, in fact, they do useful things, and they can't always be utilitarian.

Even more so when he became a human. Those who make small profits and take advantage of everything often don't mix well.

As a result, the people you work with will alienate you, and you will be excluded from the collaborative network.

Second, it is wise to calculate small profits. Human energy is immense. You give up your energy and bandwidth for the trifles. How could there be room for great attention?

Therefore, people shouldn't be too sophisticated, and end up having a small account, so that you can't go far at all.

Okay, are there such "nice" people around you?