Lunch Duty

All the students are coming for lunch today. You are a cafeteria cook at a school. Your budget is tight, lunch break is barely an hour, and every student wants a different amount of food. You can't handle this alone. Call your friends. How a Day Unfolds1. Ordering Check today's menu and order ingredients. On Tonkatsu (Pork Cutlet) days, demand explodes; on Spinach Salad days, nobody wants extra. Order too little, and students at the back go hungry. Order too much, and the leftovers hit your budget hard.2.

Cooking Cook massive batches using giant cauldrons, deep fryers, and stir-fry pans. Once done, scoop the food into pans and carry them to the serving stations. Leave them on the heat and forget about them? They burn.3. Serving Dish out food across 5 serving stations. "Just a little, please!" "Load me up!" — Every student has a different preference. Give too much, and it becomes food waste. Give too little, and complaints pile up.4. Dishwashing The school only has a limited number of food trays.

Once they run out, the line stops. Someone has to leave the serving station and head over to the sink.5. Daily Settlement Meal revenues, ingredient costs, food waste penalties, and school subsidies. What you earn today becomes tomorrow’s budget. And... Pre-serving for the StaffBefore lunch officially starts, you must set aside portions for the principal, vice principal, and teachers. Forget to do this, and your rating tanks.…