分餐制的冷思考

The Cool Thinking of Separate Dining System

"非典"期间,重新提出分餐制;推行分餐制之难,难在一重(顾客心理负担重)和三高(制作成本高、服务成本高、餐厅改造成本高);实施分餐制应理智,要引导群众移风易俗,出台相关的政策与措施,系统地变革烹调工艺及服务程式,在自愿和可能的前提下审慎试行。

During the 'SARS' period separate dining system was proposed again. The difficulty of practicing the separate dining system lies in: one 'Zhong' (the heaviness of consumers' psychological burden) and three 'Gao' (high production cost, high service cost and high cost of restaurant transformation). People should steer a cautious and sober-minded course concerning the trial of the implementation of separate dining system. Only after doing a series of work, such as convincing the masses of the importance of transforming social traditions, working out corresponding policies and measures, systematically changing the cooking technology and serving modes, could the system be put into effect, and even in this case it should still be done on a basis of free will and probability.