This is a small restaurant that has been in operation for three generations, not very large in scale, but with many regular customers. Bob knows hamburgers, seasonings, and ribs like the back of his hand, but he knows nothing about customer service and business management. Although his counter is always greasy, the shop is always noisy, and the food quality is occasionally poor, Bob firmly believes in himself
This is a small restaurant that has been in operation for three generations, not very large in scale, but with many regular customers. Bob knows hamburgers, seasonings, and ribs like the back of his hand, but he knows nothing about customer service and business management. Although his counter is always greasy, the shop is always noisy, and the food quality is occasionally poor, Bob firmly believes in himself