Comment by fuzzer371
As someone who works in food service, that sounds like a nightmare, not just to prepare but to bring all of that to the table.
As someone who works in food service, that sounds like a nightmare, not just to prepare but to bring all of that to the table.
Most restaurants of this style have the full set pre-arranged on trays, stacked on shelves, ready to serve. Most of the banchan are a combination of dry, fermented, and strongly seasoned, so they don't spoil easily. When it's time to clean up, all the plates stack neatly on top of one another.
In terms of the total number of plates that the staff needs to serve and clean, it's probably not much different from a European meal that consists of several courses.
Nah it’s pretty easy https://youtube.com/shorts/OC0Bdc2Ks0o?si=xTioDi1DmyocrRVC