American English File - Kiến Thức Cho Người lao Động Việt Nam

— whose day is more stressful?

Nico is a chef and has his own restaurant, the Blue Jar.
He lives in Chile with his wife and her three children,
aged 16, 12, and 9.

6:30 a.m.

I get up and make breakfast for the children.
Then I have breakfast — a coffee and cereal — and I read the
sports section of the paper.

7:15 a.m.

I go to the market to buy fruit and vegetables for the restaurant.

8:45 a.m

When I get to the restaurant,
I check the reservations and my emails and plan the special menu of the day.
I have my second cup of coffee.
I start cooking.
The radio is on,
and we are busy with breakfast orders,
but we also have to prepare the food for lunch.

12:00 p.m.

I check the tables and have my third coffee.

1:30 p.m.

Suddenly everyone arrives at the same time and the restaurant is full (on a good day).
I start to shout instructions at the chefs and waiters.
We make lunch for 85 people in about an hour and a half.

2:45 p.m.

I come into the restaurant and talk to the customers and ask if they are happy with the food.
I’m really hungry now.

3:30 p.m.

Finally, I have lunch.
I don’t enjoy it very much because I don’t have time to relax.

@AEFile

FATHER & DAUGHTER— whose day is more stressful?Nico is a chef and has his own restaurant, the Blue Jar.He lives in Chile with his wife and her three children,aged 16, 12, and 9.6:30 a.m.I get up and make breakfast for the children.Then I have breakfast — a coffee and cereal — and I read thesports section of the paper.7:15 a.m.I go to the market to buy fruit and vegetables for the restaurant.8:45 a.mWhen I get to the restaurant,I check the reservations and my emails and plan the special menu of the day.I have my second cup of coffee.I start cooking.The radio is on,and we are busy with breakfast orders,but we also have to prepare the food for lunch.12:00 p.m.I check the tables and have my third coffee.1:30 p.m.Suddenly everyone arrives at the same time and the restaurant is full (on a good day).I start to shout instructions at the chefs and waiters.We make lunch for 85 people in about an hour and a half.2:45 p.m.I come into the restaurant and talk to the customers and ask if they are happy with the food.I’m really hungry now.3:30 p.m.Finally, I have lunch.I don’t enjoy it very much because I don’t have time to relax.