I like this story coverage but definitely a challenging one. The discipline and the structure from top to bottom is definitely intense. It's all about getting the basics right and in whichever industry you are working in there are things that you can take from it and learn. I always appreciate the hard work that they've put in to make things happen. There is one little thing that I do not agree is that Ray quoted never say no, which I cannot agree to some extent. Yes, hospitality is all about making your customers happy but at the end of the day you can't say yes to all of the things that customers want which will be pointless.
Is it me, or... is HK actually collapsed or something ? Cos to me.. a company having a structure is very very normal ? Even a society, to have a structure is very very very normal. Even inside a family unit, you have parents and children and grand parents too. This is also very very very VERY normal. So why would you not have a similar structures as well ? In a mining company. In a white collar office. In a society. e.g. Teachers, public servants, cleaners.... lawyers... Sometimes even though there are books. It is to help us, know what to say, than to be doing the job. When some jobs, require around 10-15 years to full qualify, I don't understand how come, China, could produce SO many "qualified individuals" in a short space of time. Can they let the rest of the world know how this one works ? If people are not tied down to a job... then... how do they learn the small details, of the reason what and why they are doing what they are doing ?
@@MeiinUK What exactly is your point? The show is about a Michelin star restaurant in HK with a French chef adopting an old French army system to run the operation of the kitchen and two blogger's interning experience in this fine dining establishment. What has it got to do with HK collapsing and the rise of China?
@@jlouie8835 : A lot of people really love this brand and this company actually... and what Jardine reflected. The point is that, their comments, are stating points like..."don't work there, cos they pay peanuts". If you read the Hans Characters, then you would know that, this entire video does not reflect the organisation in a very good light. And this also deter why there could be less of an actual customer trying Mandarin Oriental as well. Considering that I am an overseas' Brit.. I do champion... what MO is doing. Albeit... they don't necessarily reflect and embrace the British way of doing things, since their intakes are individuals from all over the world... (And sometimes, where HK is concerned as well, they often would hire Indonesians... or "American Asians" above local HK Cantonese.... Which, I personally do not agree with, per se. Cos they never used to do that. It is of no concern of HK... if the population of Indonesia has grown. The company should still employ the local Cantonese as well. (And yes, their requirements are VERY high... however... they need a strong HR team on compensation etc.) I believe in "doing well by your community" to reap rewards back. What the mainland does.. has zero to do with HK as a region, and areas. So please don't confuse those two separate region who hold their own budgets. So don't try and drag one region's budgets'... into another region's.... and the various migrant workers from other regions entering into HK, does need to be checked.. of course... as they should.. and do... however, this does not imply that HK is lacking talents. Even if it means that training programmes has to exist for this location. MO existed even before their buy out.... And to damage this brand's reputation... (Well... you could see and read the comments below.) Mill Milk picked a VERY good company to talk about... And of course the Michelin Chef is indeed very dedicated to HK as well... which I know. And many of us, of that generation, do appreciate his dedication to HK as well... (It is also the new generation, that are raised with nannies and maids, to see such work, to be beneath them as well. Cos I certainly was not, as such. ) The elders raise the children... but at some point, the children has to hold the baton.. and to carry on the good standards.. and to feed another generation... To be fair, and frank. Sometimes we spoil these children, to make them not think about their own health standards, and such like... and post war period.. many areas were damaged beyond repair.. to rebuild with clean water, and clean farms... and to carry on.... This generation born in the "informational age" (the internet and social media) is way too spoilt to some extent ?
雖然我不是廚師，可是之前進過一家 startup (現在已經很成功了) under 一個英國和法國老闆. 英國老闆就好像餐廳的樓面，法國老闆就負責coding 廚房/技術部. 體驗到他們的分工，細節，說話，管理system, 流水式流程，精準,高要求，要快可是不能出錯的文化. 那種氣氛是蠻讓人壓力，也很有成就感. 影片說的是對的，一個人出大錯會耽誤全部人. Not everyone can take it, and you can't do it forever. 很多人最多2-3年都會離開，精神狀態需要補補.
This is the first time that I have ever heard of anybody talks about that "differences between cultures"... As an ex-colleague said to me once.. "managers only manage".... Do you know that, you're expected to negotiate? You're not supposed to know everything. This is the point. But I can see how... this is not really a done thing... in chinese culture. Nobody was born to know everything... and this is why, we have to pass down everything... to show others.. when we leave the world.. so the next one knows.. and is mentally and emotionally prepared... So that they can work in an easier way. Whenever I have to train people.. I often tell them everything. I draw diagrams to show them everything. And then let them decide on the day.. and mistakes do happen.. if it was a good manager, then they have to be the "hand holder" and hold and hoover up the mistakes... and then you just repeat your tasks. That is a mentally and emotionally soothing working method. IMHO. This is why.. everybody should have a meeting... and goals, should not be too high. And it is good to reduce tasks etc. This is why many places now have "buffets". This. This. This. A. B. C. Done.
I remember this Michelin Chef. He's done very well to uphold the standards of French cuisine. 🙂 In a world where we now have so much pollution and lack of standards, I think they are upholding that banner, and that champion. To be fair. Checking the items to ensure that it's clean and keeping its temperatures is just very normal. It stops degradation, and serves the produce in its best way. People do forget how much we have advanced as a society.. but this style.. is going back to basics.. "The way things were just even in the 1960s".... Isn't it funny how.. we're... well.. I was raised with Home Economics in junior school as well. People should appreciate the standards.. and we should carry that onwards with us.
It's really.. I am so shocked, and even gobsmacked at the responses. Some people doesn't know that, once upon a time, if you climbed and worked your way up, you can not just get shares of an actual hotels.. or group.. but you would become the owner of that place ! As in.. profit level shares. And not shares of a company ! lol..... I am shocked, that they are shocked. Cos how else.. would you advance ??? If there is nothing in it for you ?.... HK people come on !!! lol....
Because they globalised, that is why. And now, if you noticed, they ask for degree graduates.. but... their income is ultra low too? They are already a global brand, but I don't think that they know how to manage the financial aspect either. This is always the problem for most people. So... This is why Li Ka Shing bought out different buildings, and utilised those to focused on the domestic market. When the world needed to shrink. Then shrink. There is nothing wrong with that. I just realised who or what is Amber... it is part of the Mandarin Oriental group. Erm... in which case. I am not too impressed any more. To be honest. (They have expanded too quickly. And also incorporating other individuals and have an actual bias as well.. as you can now see the grouping of their staff. I am not impressed any more.) Even once upon a time, a hotel in Japan is full of all Japanese employees. Even if they are international groups. And why does HK, is one of the very few places whereby HK chinese, do not even get a foot in the door for such a local branded hotel ? (The entire world is full of SE Asians... and we don't even get a job.) I am no longer impressed at all or any more.... actually. While some people had to have restriction on how many babies to have.. others literally have lots of babies, and even get lots of jobs etc.. It is like.. the airline sector is just about moving THEIR children around !
後記:
今集「試一次」係我想拍好耐嘅故仔，膽粗粗邀請Amber，好開心成功影到！
對於未做過飲食業嘅我嚟講，試做樓面嘅經歷真係好得意同難忘。🤣預想咗會好複雜，點知真實仲高難度！同阿Ray學習途中真係開始緊張，覺得等陣應該真係serve唔到客人，on-cam同off-cam都keep住背緊所有details入腦。🤣最後客人到嘅時候個腦直接一片空白，都係要阿Ray不斷提醒我…(serve客serve到冒汗)
拍到呢條片，真係要大大力感謝Amber、Chef Richard同置地文華Team咁大膽，允許我同阿朗入去落手落腳試，俾我地阻住佢哋地球轉😢今次拍攝背後嘅安排亦都相當複雜，再次要好多謝PR Team非常supportive嘅支援同配合💗亦要特別credit Michelle願意參與拍攝，食咗一餐咁chaotic嘅午餐🤣。
Chaotic😂😂😂
咁短時間要學咁多嘢記咁多嘢同埋serve完兩位客人一餐真係好唔容易，你好厲害
睇到兩位的成長更值得高興。
@@chrisf2189有阿Ray carry
@@BULLSHXTYT靠阿Ray😂
Fine dining 真係唔止食材矜貴同烹飪技藝咁單簡單，係讓客人有一次完美的餐飲體驗，呢條片令大家明白，高級餐廳的價錢，並非胡亂劏客，而是創意加上精密管理和團隊合作的代價。影片帶觀眾走到fine dining的背後，令人大開眼界。
無奈呢個高收費落唔返付出既員工身上 ... 全部落老闆袋 ... 前線員工只係出返一份大家樂咁既糧 .. 好唔合理
無奈好多香港餐廳都係以fine dining之名劏客
知佢地出得幾錢人工俾職員你唔止大開眼界，仲會大跌眼鏡😂
@@aliceli9564 係多定少？😆
人工當然同做野唔成正比 做得Fine dining真係有心先做到
片中經理Ray演繹得好斯文，談吐溫柔對新人態度又好，好有禮貌咁指出做得不足既地方。但真實分享，飲食業既經理，冇鏡頭影住，返左幾十間高級／低級餐廳，我冇見過一個經理會對員工 (由其對新人)講野會咁客氣既。現實情況係，佢唔對住你講粗口就已經係好客氣，同片中Ray既示範完全係2個世界既事
因為要對住鏡頭😂
因為pr team望到實，會影響餐廳甚至全間酒店、到集團的形象。可以肯定係，當日每位有出鏡的員工⋯⋯之前一定要「再培訓」，「被提醒」要做好形象。
真 酒店餐廳經理個個都仆街嚟 屌到人仆街
我都真實分享（我係講緊我做過嘅廚房），廚房大廚一樣🤣新員工第一次可能都會係片入面咁好語氣，第二次開始就屌，到開波哥時萬一出錯屌得仲甘，係超大聲吆喝，然後到收檔哥時突然間又會同你好似好fd咁講笑，四川變臉大師
@@janeleong6873 以有要求既餐廳計，大佬一埋位佢個腦完全就只會有點先可以順利執行到佢要出菜順序，肉緊過打緊動作Game
你做錯野，佢果下只會覺得點解叫左條友幾次都唔聽係度阻住晒，再加上廚房佬最熟既修辭大家心照啦，所以幾乎都只有屌，呢一刻佢唔會諗到你既自尊心呢D咁遙遠既事，隨時老闆都照屌
等到忙完佢先可以做返自己，雖然有D平時都一樣西，不過做大佬個位坐得穩，人際關係點都有少少功架，落場有講有笑一齊玩一D都唔奇
Elaine 做得好好好好呀. 如果我係客人, 佢嘅笑容會令我全個用餐都會好開心, 自然啲, 就算有啲蝦碌都係開心嘅. Fine dinning 係要開心有質素, 而唔係要拘謹嚴肅.
thank you!
就咁睇片入面Elaine都多甩漏
但第一日返工就要識咁多嘢
有呢個水準 都已經好屈機❤
🤣🤣好俾面呀！
都真係，唔係咁易ga 葉師傅
利申： 過來人
@@elainewow1754 講真易拎係學霸，學野記野唔會好難到佢
第一日返工已經超晒班😂👍
短時間速記，再落手做，再做到，已經好犀利
睇完都覺得好緊張,相信做依份工,抗壓能力要好高,工作能力又要細膩,唔係一般人承受得住;覺得佢地好利害,好專業~團隊合作好重要,時間控制又要剛剛好,真係實至名歸~
片尾經理分享果句 “唔會趕客人走” 就係fine dinning同其他餐廳既分別；完全令我回想返，個客俾成5位數埋單，梗係乜service 都just say yes啦！但我地打工既，得果幾十蚊人工，你唔走飲到凌晨2點我仲要無限top up你杯酒冇得放工，你走左我仲要清埋張台set 埋張台先有得返屋企；真係諗起都惡夢既工！
客人比既錢再多 都回唔到打工既身上
無食過即係無食過
講啲野一啲point都無
唔知啲客會唔會俾貼士呢？
@@KK-kn3sn tips唔會係做細果個waiter袋，一係入公數月尾全team人分，一係得經理送張bill過去時經理自己袋
@@billguys88 你説來聽聽
細節取勝
睇到兩位主持好大壓力
剪接又掂 成個現場打仗感覺做到出黎
我睇到嘅… 唔係食物有幾離地，而係一間餐廳整個團隊有幾用心和專業。
唔睇唔知，真係好辛苦好大壓力，收得這個價錢係值得嘅。
多謝Elaine、牙朗和MM團隊。
加油，真係好好睇😊😊😊
大開眼界
自从Elaine嚟咗之后，MM多咗d离地同埋外来文化嘅嘢睇，我觉得好好睇。因为睇得多贴地嘅嘢，其实偶尔离吓地同接触吓平时比较难体验嘅事系一个优质嘅频道应该做嘅事。加油！
謝謝影片透露高級餐廳對員工既要求絕不簡單，卻只係offer #幾十蚊個鐘既人工 ,飲食業嚴重壓榨前線員工，希望管理層正視
main point🙂
啲剪接好好，現場感十足 ………… 心血少啲都嚇史
（由攞制服嗰場已經Feel島壓迫感）
Fine Dining，食嗰個越歎，做嗰個越散
唯一美中不足：最神秘嘅Amber員工飯堂冇進一步介紹
你搞到我諗番起個時做間，好似呢間既，又係係中環，員工飯一言難盡，我地冇所謂既員工飯堂，食飯得2張桌比到我地食飯，冇哂位就要去後樓梯同垃圾一齊食，食D員工野又係一言難盡，例如個期a la carte做三文，我地員工餐就係會變成改完三文既剩底既頭尾
@@lamf7950 做Fine Dining背後都真係有辣有唔辣 ~ 😅😅😅😅
我十幾年前做過文華兩個月，我做in room dining 就係員工飯堂隔離記憶中有啲同事得閒就會過去食野，佢過員工飯堂真係好正中西式任你揀。最有印象既係一日晚餐既甜品係朱古力甜品放題，7-8款甜品任你食，仲要款款都超好食😆😆
得咁少時間學，你地嘅表現已經超水準發揮😂😂😂支持MM繼續拍呢啲系列👍加油
Amber係我其中一間好鐘意嘅餐廳，屋企人生日第一時間一定諗起佢❤ Richard Ekkebus 係一個天才級嘅大廚，難得喺香港可以食到佢哋嘅嘢🥰🥰
早幾年做過依間酒店嘅intern，自己部門(唔自爆)啲人真係閪到一個點，雙面人嚟人前人後二個樣。廚房，Amber，布草房同事都幾nice😊有見過Amber同事係Canteen 食飯嘅時間睇notes，都覺得佢哋好辛苦好多野記。Canteen 啲野食唔差，放飯都比足時間你，亦都準時收工。總括然而：返依間酒店辛苦就一定，無限嘅standard，越嚟越高嘅要求。要識讀心術知個客諗乜需要啲乜+你嘅主動性。關於Tips，如果客人係擺係bill上面就冇得入自己袋，比人發現左就大檸樂，會去返自己部門月後大家分左佢，當然intern冇份，但如果係客人塞落你手到就可以收。
2位主持已經好叻叻豬🎉❤咁短時間裡面學同做到咁多野，尤其係Elaine，做高級餐廳嘅waiter真係唔容易😢
希望藉著此影片，讓一眾非本行觀眾知道，即使餐廳檔次高級如此，即使員工服務繁複如此；管理層給前線員工的待遇卻差得離譜，人工只是幾十蚊/hour, 員工用膳更是30 分鐘白飯青菜
好想飲食業既同事留言同大家share下辛酸既實況
師兄真係講野有點東西，小弟深有體會
@@funggo810 我上面其中一個留言打左千字文分享辛酸細節架 ... 相信有返過飲食既都一定認同，我冇亂吹水 T^T
俗稱狗飯
其實好多時所謂30分鐘都無
會唔會咁高級都係俾幾十蚊個鐘？😮
齋睇都覺得好大壓力，兩位真係好犀利，打從心底尊敬喺入面做既staff🥹有機會一定要去體驗一下
只想講，我做左十幾年餅，fine dining都番過，總括嚟講，fine dining最惡做，工時長（番工啲舖頭未開放工差啲車都無得搭），壓力大（片入面大約show左一成俾大家睇），人工底（佢哋會話你係黎學野），打死都唔會再做
好鍾意Amber呢間餐廳。我應該會翻睇呢個主題好多次。
裝修前由華麗至日系美學設計，同時餐單用材有大改變，Amber真係行得好前。
每一個崗位嘅貼心細節，都令到客人有一個好豐富嘅體驗。
I like this story coverage but definitely a challenging one. The discipline and the structure from top to bottom is definitely intense. It's all about getting the basics right and in whichever industry you are working in there are things that you can take from it and learn. I always appreciate the hard work that they've put in to make things happen. There is one little thing that I do not agree is that Ray quoted never say no, which I cannot agree to some extent. Yes, hospitality is all about making your customers happy but at the end of the day you can't say yes to all of the things that customers want which will be pointless.
Is it me, or... is HK actually collapsed or something ? Cos to me.. a company having a structure is very very normal ? Even a society, to have a structure is very very very normal. Even inside a family unit, you have parents and children and grand parents too. This is also very very very VERY normal. So why would you not have a similar structures as well ? In a mining company. In a white collar office. In a society. e.g. Teachers, public servants, cleaners.... lawyers... Sometimes even though there are books. It is to help us, know what to say, than to be doing the job. When some jobs, require around 10-15 years to full qualify, I don't understand how come, China, could produce SO many "qualified individuals" in a short space of time. Can they let the rest of the world know how this one works ? If people are not tied down to a job... then... how do they learn the small details, of the reason what and why they are doing what they are doing ?
@@MeiinUK What exactly is your point? The show is about a Michelin star restaurant in HK with a French chef adopting an old French army system to run the operation of the kitchen and two blogger's interning experience in this fine dining establishment. What has it got to do with HK collapsing and the rise of China?
@@jlouie8835 : A lot of people really love this brand and this company actually... and what Jardine reflected. The point is that, their comments, are stating points like..."don't work there, cos they pay peanuts". If you read the Hans Characters, then you would know that, this entire video does not reflect the organisation in a very good light. And this also deter why there could be less of an actual customer trying Mandarin Oriental as well. Considering that I am an overseas' Brit.. I do champion... what MO is doing. Albeit... they don't necessarily reflect and embrace the British way of doing things, since their intakes are individuals from all over the world... (And sometimes, where HK is concerned as well, they often would hire Indonesians... or "American Asians" above local HK Cantonese.... Which, I personally do not agree with, per se. Cos they never used to do that. It is of no concern of HK... if the population of Indonesia has grown. The company should still employ the local Cantonese as well. (And yes, their requirements are VERY high... however... they need a strong HR team on compensation etc.) I believe in "doing well by your community" to reap rewards back.
What the mainland does.. has zero to do with HK as a region, and areas. So please don't confuse those two separate region who hold their own budgets. So don't try and drag one region's budgets'... into another region's.... and the various migrant workers from other regions entering into HK, does need to be checked.. of course... as they should.. and do... however, this does not imply that HK is lacking talents. Even if it means that training programmes has to exist for this location. MO existed even before their buy out.... And to damage this brand's reputation... (Well... you could see and read the comments below.) Mill Milk picked a VERY good company to talk about...
And of course the Michelin Chef is indeed very dedicated to HK as well... which I know. And many of us, of that generation, do appreciate his dedication to HK as well... (It is also the new generation, that are raised with nannies and maids, to see such work, to be beneath them as well. Cos I certainly was not, as such. ) The elders raise the children... but at some point, the children has to hold the baton.. and to carry on the good standards.. and to feed another generation... To be fair, and frank. Sometimes we spoil these children, to make them not think about their own health standards, and such like... and post war period.. many areas were damaged beyond repair.. to rebuild with clean water, and clean farms... and to carry on.... This generation born in the "informational age" (the internet and social media) is way too spoilt to some extent ?
@@MeiinUK I see. Thank you!
I suppose he couldn't have said otherwise in front of the camera.
真真係超級好睇 完全無飛到 呢次題材真係拍得好好!!🥰
多謝收睇！！！
Elaine真係好L正丫！！！！！
女神laine
雖然我不是廚師，可是之前進過一家 startup (現在已經很成功了) under 一個英國和法國老闆. 英國老闆就好像餐廳的樓面，法國老闆就負責coding 廚房/技術部. 體驗到他們的分工，細節，說話，管理system, 流水式流程，精準,高要求，要快可是不能出錯的文化. 那種氣氛是蠻讓人壓力，也很有成就感. 影片說的是對的，一個人出大錯會耽誤全部人. Not everyone can take it, and you can't do it forever. 很多人最多2-3年都會離開，精神狀態需要補補.
This is the first time that I have ever heard of anybody talks about that "differences between cultures"... As an ex-colleague said to me once.. "managers only manage".... Do you know that, you're expected to negotiate? You're not supposed to know everything. This is the point. But I can see how... this is not really a done thing... in chinese culture. Nobody was born to know everything... and this is why, we have to pass down everything... to show others.. when we leave the world.. so the next one knows.. and is mentally and emotionally prepared... So that they can work in an easier way. Whenever I have to train people.. I often tell them everything. I draw diagrams to show them everything. And then let them decide on the day.. and mistakes do happen.. if it was a good manager, then they have to be the "hand holder" and hold and hoover up the mistakes... and then you just repeat your tasks. That is a mentally and emotionally soothing working method. IMHO. This is why.. everybody should have a meeting... and goals, should not be too high. And it is good to reduce tasks etc.
This is why many places now have "buffets". This. This. This. A. B. C. Done.
呢個係軍訓級數嘅廚房，無論衛生，規模，器材，食材都係頂尖
我好慚愧
利申廚師
希望香港啲茶記酒樓都學吓人地嘅要求🤣
這不是因為有時它們更美味. 但通常是因為他們的運費很貴，而且他們要為此付費. 而且，種植者……也非常小心地種植這種成分. 即使在過去，就在世界大戰之後. 人死了嗎 ？ 他們沒有死，因為人們保持了良好的耕作習慣。 即使在今天，這也應該是正確的……但現在缺乏教育和清潔標準.
歐洲人為什麼喝葡萄酒？ 它也是發酵酒嗎 ？ 那是因為，它也能殺死你肚子裡的細菌. 這就是過去人們喝它的原因. 因為它幾乎和 “中藥湯” 一樣 “藥用”. 吃飯是為了維持生命. 正確的 ？
有時不是因為西式更好。 這是因為，孩子不幫父母做飯。 在歐洲國家。 孩子和媽媽一起幫忙做飯是很正常的。 香港之所以沒有父母帶孩子做飯，是因為有外勞。 從事出口工作。 但是現在已經減少了，那怎麼會……父母不嘗試兩者兼顧呢？ 因為工作少。 應該發生的是減少機器的使用，這樣它就需要更長的時間等等。進入香港的一切都是預製的物品。 而實際上不是原材料。 也許如果它稍微倒退一點，只使用更多的原材料……那麼這就是香港的內部市場 ？我不知道為什麼......或者可能是由於香港的營銷。 為什麼我覺得，西方的孩子要自律得多。 也就是說，他們自己做飯的次數更多？ 而在香港，人們外出就餐。
@@laitaumou1043
你食幾千蛟既茶記?
@@laitaumou1043 學你老母，你會比幾千吃茶餐廳？
恭喜MM🎉 估唔到Amber願意俾你哋入佢廚房，感覺mm依家都好高級啦😂
我第一個反應同你一樣😂
@@AWvAvWA 🙌
對amber黎講都係一個好唔錯嘅marketing... 因為呢個video,下次特別節日我就應該會去呢度試下
Elaine好高質👍🏻繼續出多d片啊❤
做餐飲辛苦，做高級既餐飲係仲辛苦，公司又要set d唔係正常既policy出黎 ，睇反每4個鐘換一次消毒水，仲要有酒店既衛生經理黎捉你，睇下你有無換 ，真係做到心都淡，食飯食到一個鐘要還神，d客唔走又要留係到培佢，仲要個個都係vip ,d大既一定唔會吹佢走，已經返左十幾個鐘，仲要無得走，真係俾埋條命佢返工
同意到不得了呀！台台客成皮野埋單，員工餐得白飯炒菜俾我地食！仲要得30 分鐘！返高級餐廳完全係痴L線架！同樣收幾十蚊人工，真係返街邊小舖好過
每四個鐘換係因為消毒水嘅消毒作用會隨時間下降，消毒水供應商都係咁俾instruction，而衞生經理check嘢係要確保食品安全，做高級餐飲自然要有高standard。
做得咁辛苦都係多隔離街果檔兩餸飯少少福利嫁咋
睇完段片，親身食過一次，完美的體驗，新鮮的原型食物，難忘的味道。
汽油味的白葡萄酒（閣下唔鐘意的可以轉果香型的），海鮮的完美配搭，天然、合季節的水果和甜品，仲有咖啡（苦）和精品咖啡（花果香、茶感）的對比。
希望下次可以再用 respect 的心態，再食一次 Amber！😍
今集好大膽呀！間餐廳🤭🤭
😂😂
Thanks
Thank you Mimi!
試過係amber做炒散 d server 真係大部分都要好專業 表面功夫好足
好鍾意Ray教: 如果想elegant, 趷起隻手指尾就得😂😂😂😂學到嘢學到嘢
隔著個mon都feel到壓力大大大
多謝出呢個主題。見識新事物
其實哩類高級餐廳片真係好正
今集有eater/Bon Appétit 嘅感覺
重要主要係廣東話解釋整個流程，好難得
希望可以影多啲哩裏題材 ❤
💗💗
感受到你哋嘅誠意及心思….好好睇又學到嘢👍
1:18 咁要小心唔好倒瀉水落客人身上😂
多謝MM俾我地睇倒米芝蓮星級餐廳嘅講究之處，估唔到擺盤、餐具擺法都咁考究😅
嘩，真係開眼界👍
我自己都喺酒店做緊 但完全係兩回事黎🤣
感謝非常好的體驗分享
比一般普羅大眾體驗fine Dining
嚴謹規律.
舉例 食客當晚穿著的衣服餐巾定會盡量配合顏色
穿著黑西裝這間餐廳細緻到一定配襯返黑色餐巾.
太多人冇見識意識只會講好貴好貴.
一分錢一分貨絕對至理名言
總厨Richard 冇見佢嘅風采已經有六年以上.
做餐飲唔容易，仲要做有腦嘅餐飲更唔簡單。
真，好值得respect
咩叫有腦嘅餐飲？
@@kingLam-dz9hz 記好多野😢
佢想講要用腦嘅餐廳
呢集，係越級大挑戰，好勁！
佩服，特別是指導的那幾位前輩！
娛樂知識並重的影片. Thumbs up! 呢條片好好睇,最初以為條片好長,但不覺間就睇完, 因為好好睇.
多謝收睇!!
睇完真係好佩服，隔住個mon都feel到好大壓力。👍🏻如果係我就一定係咁做錯🤧
經理ray好有耐性 好溫柔 好靚仔
上鏡姐
現實做錯小小都屌到飛起啦
一黎就打大佬😂 Amber俾你地咁拍都好夠膽
吊。廣告商黎架嘛
@@大波占士哥 咁 Amber 嘅名氣又唔太需要再做廣告，肯畀佢哋試一次，MM其實都幾勁 😁
@@verdon2221 你咁講又錯。想問下你 Amber 而家既入座率有幾多？
@@roycheers 可能真係唔高，但我只覺得呢條片，會幫到佢增加入座率嘅機會係微乎其微 😅
依啲星星店後面多數有水喉射住，唔洗同佢地擔心入座率。
太有要求，🥲真係好辛苦，不過要成功就係咁樣
今集好好睇😊希望以後多啲類似的深入介紹。good job🎉
好好睇～～剪同拍都好正，得咁少時間去prepare 唔易呀～
多謝收睇啊~
fine dinning 難做既位係所有野你要好熟 對客要轉數好快 以質交貨 普通貴價餐廳service/人手通常都唔夠 但接客量大 呢個係幾大分別既賺錢方式 唯一相同既係員工既人工一樣咁少 錢全部入老細袋 但個個要求你交到10萬一個月既態度XD
Elaine 嘅故仔就係高質
辛苦MM兩位主持，要用兩個鐘學習咁複雜嘅事😵💫離開餐廳之後應該腦閉塞，一片空白🤯
原來我哋坐低食之前已經為我哋預備咗咁多服務❤。
現在好多酒店都未必跟得到以上要求，希望佢哋會繼續保持水準😎
所以真係唔應該淨係用食物嘅價錢衡量餐廳！
不過有啲錯愕，😅咁專業嘅餐廳廚房居然冇帶廚房專用透明口罩😷
❤❤
長智識，無諗過個廚房係仲認真同嚴謹成咁，同埋好系統化，勁！
@@ddwong7366 咁都好d,否則長期係度做野真係會令人痴線，壓力太大啦
@@ddwong7366 事實上fine dinning 餐廳真係咁嚴謹 我番過間一星廚房同呢條片既情況大同小異😟
@@WTF16838 番得既都係啲對餐飲真係好有熱誠既人 我係過一星廚房番工 佢地個個都好有heart同番工態度認真 壓力真係非一般嘅大
@@ddwong7366 錯 ，真正既fine dinning 真正既廚師就係咁
@@ddwong7366 呢個世界好彩仲有d傻仔 唔係淨得奸仔 淨識搵著數 搵人笨7
建議Mill Milk拍下高級餐廳Sevva幾咁地獄，我返過兩日咁大把都唔想再返果度，佢果度女人都當男人咁用拎大銀手盤勁重，一路拎一路搖仲叫我行快啲，仲有個甜品出餐位個師姐都痴線佢自己當自己係男人都將其他女人同佢一樣咁，叫我搬一箱12支梳打水（每支800ml仲要係玻璃樽），返兩日都要去拎一箱呢啲水拎到我死下死下咁，拎果條路又長，出餐同收返野入返廚房條路遠到你完全係做大量運動，仲成日開口埋口講散工無工傷，咁你仲叫人行快啲，個廚房咁濕如果人地跌親係咪你賠工傷俾人先，員工伙食食到啲員工食飯時間自己煮麵或加料煎蛋，仲有俾生果員工食，得果十呢個，我2日都拎唔到生果食，真係唔知呢間野個女老闆點解可以咁刻薄員工（我炒過十幾個場未見過有一間野職員食飯要自己加料），仲有食飯時間得30分鐘完全係食到倒水咁，夜晚十點有消夜炒麵食，啲長工永遠唔會叫散工食（刻薄到一個點）全日返10個鐘以上淨係得30分鐘食飯，仲有食飯果個位有一個好似韓國街邊啲食檔帳篷熱氣充天，如果夏天係果度勁辛苦又熱又焗，你地應該去體驗呢啲地獄場先知道做呢間野有幾咁地獄。返酒店會所都無返呢間野咁地獄。
做過某平價餐廳，第一日翻就叫人兩隻手捧3個鐵板，成晚冇停過，隻手即刻起晒水⋯第二日我即刻辭職
@@Karenn_1018 Sevva鐵盤剩係個盤就好重, 不過通常有客就用細膠盤
太好了終於有飲食業同事發聲 :) 餐廳越高級對員工黎講越地獄！幾十蚊個鐘做到真係成隻狗！諗起得果30 分鐘meal break, 我當時真係去個廁所洗個手，倒晒D野食入口咁就完左，係完全唔覺自己break左；真係好癲
@@GEVIL123456 做出餐位有得客想用咩Size盤出餐咁奇特？我極度懷疑你係果度啲長工，所以幫口講大話，果度出餐啲盤全部都係銀盤嚟，個客入得係廚房同媽咪講？我都想拎細銀盤，但我大部分時間係被老點拎個大銀盤仲要加三大個西餐厚碟囉。
Sevva服務態度好差
04:00 魚子醬在廚房被金屬器皿處理 10:00 魚子醬用金屬器皿接觸會產生化學反應, 所以要用貝殼類餐具 😅
睇緊中途的同感
笑死
魚子醬同不鏽鋼係唔會發生化學反應
但魚子醬同銀器會發生化學反應
而高級嘅餐具多數係銀器
所以佢咁講冇錯，只不過佢解釋得唔好😂
@@MrLkL520 合理，感謝指教。
為了保持食物原味，金制或貝殼類器皿仍是首選，不鏽鋼其次，最差是銀器。處理高級食材, never take risk.
@@MrLkL520 其實想問下真係接觸到銀其實會有點既反應?🤣
Ah! I miss Amber 🥺 Thank you MM for doing this feature and thank you Amber giving us a glimpse of their mise en place 😆
❤❤
十幾年前我係香港一間斷星級酒店做過三個月實習，每日返工真係好似打仗咁好忙好多野做～
有時放工返屋企都攰到連飯都唔食就瞓咗， 當時仲瘦咗㖭！
不過真係一個唔錯嘅工作經驗 ～～
佢係法國餐加FINE DIN 做到2星咁講究好合理
但其他FINE DIN 係都好多細節..
做過一間 放落檯所有野 的確有面向同位置..
但未玩到要帶手套同需要同時開(可能唔係法國餐既關係
因為佢地既講究先有2星XD
呢個頻道好好 今次睇完呢集真係對米之蓮既餐廳大開眼界 加油~
條片同留言都咁精彩👏🏿👏🏿
睇咗7分鐘頂唔順要走先，作為觀眾都覺好大壓力。
有Elaine 要爆like!!!❤
牙朗超驚青
呢集真係好 jeng 呀, 大開眼界, KEEP GOING 👍👍👍MM 👍👍👍👍👍
好informative及interesting 的一條片. 短時間能了解到米芝蓮餐廳廚房的運作及流程, 廚師及員工工作態度認真及尊業, 要讚一下. 條片好睇
多謝收睇！
今集好好睇
❤❤
呢集睇完令我大開眼界😮，唔似平時食茶記、老麥、大排檔⋯⋯😂😂
Elaine 著套suit 正到呢
大家好
我係amber嘅其中一個senior chef
公司比我地嘅福利真係好似總廚咁講 fairly paid
酒店比街檔人工 福利都差好遠
我自己係街檔出身 法國讀藍帶 再入amber
多謝你既分享，但我相信前線埋台serve緊客果個崗位，並不是fairly paid. 講真fine dinning restaurant 要求我地provide premium service, 樣樣野要best of the best, 人工卻只係幾十蚊？！公司expect我地做到premium時我地都expect要well paid, 係WELL paid先合理，幾十蚊絕對唔叫well paid
要連攞咁多年二星一啲都唔易，多謝MM 拍到成間餐廳由準備，食物安排到服務的認真😊
睇左好多做左/做過餐飲既師兄師姐留言話大壓力傻仔先做乜乜物物
我會話, 係得呢一行度做, 每一個step其實都應該要對自己有一定既要求, 你地眼中既壓力係我眼中係一D想做好件事既小細節
初初做唔慣, 一定會覺得辛苦覺得無奈, 但係完成工作見到客人食得開心又真係會好滿足
好多街檔師兄成日都覺得個客唔識食就求其掉D野出去就算數, 係我眼中從來都唔應該係咁
我明係節奏急, 但唔等於要出垃圾, 唔等得唔該去老麥
利申: 我係一個冇打算做fine dining但係我煮個福食炒個飯都會要求自己炒到乾濕適中粒粒分明既西餐廚師
敬業樂業抵讃👍
Eye opening for many people especially average Hongkongers who can’t afford. MM keep up with your great work❤
I remember this Michelin Chef. He's done very well to uphold the standards of French cuisine. 🙂 In a world where we now have so much pollution and lack of standards, I think they are upholding that banner, and that champion. To be fair. Checking the items to ensure that it's clean and keeping its temperatures is just very normal. It stops degradation, and serves the produce in its best way. People do forget how much we have advanced as a society.. but this style.. is going back to basics.. "The way things were just even in the 1960s".... Isn't it funny how.. we're... well.. I was raised with Home Economics in junior school as well. People should appreciate the standards.. and we should carry that onwards with us.
係素年嗰條片認識到你哋，發現你哋有好多主題都係去發掘一啲不為人知嘅嘢。特別係餐廳運作😆超級有興趣❤❤繼續睇呢個系列😂
It's really.. I am so shocked, and even gobsmacked at the responses. Some people doesn't know that, once upon a time, if you climbed and worked your way up, you can not just get shares of an actual hotels.. or group.. but you would become the owner of that place ! As in.. profit level shares. And not shares of a company ! lol..... I am shocked, that they are shocked. Cos how else.. would you advance ??? If there is nothing in it for you ?....
HK people come on !!! lol....
第一日做算係咁！fine dining 係真係學到好多嘢就好似片中提及到閱讀人既身體語言！這個真的終生受用
做過steakhouse, 真係好多野記，所以好尊重做餐廳嘅人
Amber都肯咁樣俾你哋拍，真心勁！
好感激Amber願意配合今次拍攝！
咪玩啦，擺明amber廣告😂
大開眼界!!好中意呢集(其實你地MM既每一集都做得好好).加油加油!!!支持你地MM
我做過fine dining，真係唔容易，Elaine同牙朗已經try their best👍🏻👍🏻
多謝你!!
Elaine 做得唔錯了,你要記住佢SERVE 果時係全世界望住做架,係未做過既情況下真係會有壓力
🤣🤣謝謝你！
好印象深刻
有次去amber
本來食食下野都冇咩問題
同埋大家都講野好細聲 個場都幾靜
突然廚房傳黎勁大聲 好似鬧人聲咁
唔知係咪有人做錯野定點⋯我都打左個突⋯
Elaine d 故仔真係特別meaningful d👍🏻
作為一個厨師我好感動！
其實每一行嘅工作都應該要有呢一種態度，香港越來越少人會專注做一份工，學一樣嘢
睇得出條片裏面每一位員工都表現到佢哋嘅工作態度
好希望而家嘅後生仔可以睇到呢條片
人都癲，咁多規矩🫣🫣🫣🫣
再癲D既事實係，做到咁都係得萬幾蚊人工，好唔合理
@@vinawong3838 一個full course知唔知收緊人幾錢，同埋每間餐廳都有自己餐廳既規矩
好似法國紅酒等級制度
@@vinawong3838 咁大公司同大集團就係要將利潤最大化，唔係點會出現咁多階級同制度
本身香港可以食到正宗西餐或者法國菜(fine-dining)本身已經唔太合理＜留意主廚為配合*客人*調整菜式基調＞，如果唔係因為媒體採訪，係正常入職應該只會做最基本工作（廚師下欄準備、樓面後勤準備）
同埋點解最後會補充服務至上
因為除底薪傳統餐廳係按客人滿意程度有投訴或服務費
酒店餐廳仲有其他好多唔同部門支援既餐廳營運，維修（工程部）、房務（制服房）、管事（包括餐具及廚具清潔，倉存，布草），最重要係酒店一般會有員工飯堂
係工時長而且人工低而且有級數既餐廳壓力就係爆燈＜所有都係細節＞，所以新人上手可以唔手震，無甩溜菜單，仲要合符法餐（標準），無一段時間訓練基本唔會對到客人
因為除菜單，西餐仲會有機會有配酒同甜品部份（全餐精髓）
stupid question，條片話魚子醬不能用金屬器皿因為會有化學反應。但系呢，整個波波的時候用的就系金屬器皿波。邊個可以幫手解釋下
華總，個靚仔攞明未做西餐，米之蓮啦，串鳩人有無煮過飯又串鳩人少用魚子醬，你係屋企日日魚子醬撈飯？😂
間中會食FINE DINING, 睇呢條片先知原來咁難, 好好睇!
拍片緣故，所以大家對記者好鬆手喇，睇下其他在職員工，Elaine頭髮同指甲都唔合規格喇；好多要求呢D餐廳，但人工卻唔合理地低
Because they globalised, that is why. And now, if you noticed, they ask for degree graduates.. but... their income is ultra low too? They are already a global brand, but I don't think that they know how to manage the financial aspect either. This is always the problem for most people. So... This is why Li Ka Shing bought out different buildings, and utilised those to focused on the domestic market. When the world needed to shrink. Then shrink. There is nothing wrong with that. I just realised who or what is Amber... it is part of the Mandarin Oriental group. Erm... in which case. I am not too impressed any more. To be honest. (They have expanded too quickly. And also incorporating other individuals and have an actual bias as well.. as you can now see the grouping of their staff. I am not impressed any more.) Even once upon a time, a hotel in Japan is full of all Japanese employees. Even if they are international groups. And why does HK, is one of the very few places whereby HK chinese, do not even get a foot in the door for such a local branded hotel ? (The entire world is full of SE Asians... and we don't even get a job.) I am no longer impressed at all or any more.... actually. While some people had to have restriction on how many babies to have.. others literally have lots of babies, and even get lots of jobs etc.. It is like.. the airline sector is just about moving THEIR children around !
所以我都唔鐘意尼D餐廳、根本就係陪班使命感同優越感高嘅人一齊顛。認真，如果尼 D餐廳要請人、你比一個月佢特訓都未必夠。除非佢好鐘意做餐飲仲意到痴線個隻。而且D老鳥通常都好忙，一邊工作一邊train你。你問佢又野又未必答到，靜間某D部驟做得唔好或者慢左半part又屌尻，明明你可能番左連一日都未到嘅時間。尼D工通常最好就係望隻新人曉飛。
Btw，辛苦兩位mm員工、我覺得已經表現得好好
講得非常好！現實邊有同事會好似片中經理咁溫柔有禮貌教新人！我返左幾十間都冇見過
@@wongwong5866 辛苦曬，肯定食左唔少苦
@@jackyfung12317 : 香港而家沒有錢。 那麼，您喺邊度可以搵到進入香港嘅外幣？ 如果唔系噉嘅公司？ 因此，好多受過教育嘅香港金融職業屋企最終都離開咗。 點解? 佢哋使咗咁多時間，最終卻成了店主 ？ 呢種培訓嘅意義係乜嘢 ？ The city has gone crazy. Absolutely crazy. Crazy beyond belief.
Outstanding video, excellent presentation and highly interesting to watch. Thank you very much and take care. 😊
thank you so much!!
12:27 個臺面咁多露荀 跟住係隔離倒漂水洗地？
如果唔係為興趣，睇完真係唔會做飲食業，要求多多，又多野記，個客唔走仲要OT，CLS😆
我覺得係比一些這方面專業的人，適合做！同時需要成功感和奴性很重去麻醉自己的人去做！
個 signature dish 係真係好好食。
令人想起一般酒樓現況，只求塞飽個肚，可以灌好多茶水(茶錢大約十蚊)，經濟實惠，難怪幫襯者無求，亦唔敢求，提供服務者對自己亦無要求，一於無奈地普洱、壽眉，什麼切雞飯、豉椒牛河等等，收完依張抬，澎澎聲揼落下欄車，跟住澎澎聲揼啲骨碟、茶杯、碗仔等等落枱，跟住......
一分錢一分貨！
最近煲翻一套90年代既经典日剧《奇迹餐厅》，故事就系围绕一间法国餐厅展开，里面饰演侍者的松本幸四郎有句对白：一间顶级的法国餐厅入面，有三个岗位最关键，对人员资质要求最高：老细、主厨、侍者。换言之冇餐饮经验既Elaine拣到地狱难度。
p.s：见到一条留言，再补充下，松本幸四郎仲有一句对话：顶级侍者，拿到的工资都系顶级的。
CLS, Elaine靚到一個點
呢集正，長知識。
Really enjoy watching this, very fun and informative. Thank you for making this episode MM! 👍👍
❤❤
呢集好正LIKE左先睇
都係留言最好睇🤭
睇到好緊張🫣
So happy to see restaurant good like this here in Hong Kong 😘🇭🇰