ライ「所詮、俺はここまでか…！」
2008年7月28日 お仕事作業スケジュールと運営指標を作ってたら、いつの間にか寝落ちしてしまい、完成したのは今さっき…orz
この4日間の「ダメージは大きいぞ！」
しかもそろそろ寝ないかん時間に…（汗）
2休
・Basic work schedule
23-1
Tare straining， duster exchange， BR deck gas warmer， and Bei machine， delivery， and
window & bumping ..laving.. cleaning
1-4
Ginger exchange & replenishment
Ingredient making: Pig boosting and Ushis
3-5
Ingredient making: Salad and pickles
Various ingredient setups
5-8
Related to washing machine and succession
We will leave the timing of the rest turning.
・Amount of ingredient making & keep
The pig setup: Because the pork bowl and the ginger grilling 9kg(It is ten Btasake subdivision， and the remainder large pilings by the average six kg and 3kg of the remainder) are used combinedly， all Tare is not put.
The pig boosting: It is 3kg， and 6kg for the soup jar (0 in the remaining heat cooking time) besides the setup as for a usual flap.
Please make it aiming at 18kg including it ..and the setup...
Roast meat: In feeling as made by one row at the stage that became remainder 2?3 piece. It is OK if there is both of the one row in succession.
Ushis: Please make the basis from 0.6kg pitch.
The tree though it is OK when starting disappearing at early time (The stand : around 21 o’clock) even by 1.2kg?Recommended cannot be so done excluding midnight of Saturday.
Pickles: If 2V per 1V and five about o’clock is made immediately before the short， it mostly has it. It is OK if it is succession at eight o’clock and there are 2V.
The salad: Please make it around four o’clock so that exceeding daytime may become 12・12・10.
Because the probability of becoming a loss is high， some numbers of burdocks are decreased.
The child salad: It is OK even by 0 keeps.
In the gas warmer: Three keeps and 5?7 must decrease the amount of turning on to the salmon gradually by 5.5 with 4 and 3 until the morning since seven.
3 and 23?1 are 2 to and pork miso soup up to 23， and 1 after that.
It is 0 because there is no expectation that both of the one keep and the child go out of the curry after 22 o’clock. It can do nothing but be given up that it is a fate when selling.
The Kimchi: It is making of 4?6 when becoming 0.
When entering， you may confirm it because the possibility that TO’s is in a cold table of the floor is high (Moreover， do not lower behind even if taking home and becoming improper).
The loss goes out if not going though it makes at any time and it changes it roast meat， the
ginger scorch coming， and Ushis because it comparatively biases and it sells.
・Ingredient increase on weekend
The pig boosting: Please make it aiming at 21kg. Among those， it is 9kg for the soup jar.
Besides， the amount of the setup is the same as the weekday. only become 12 the Btasake subdivision the number
Pickles: If four the V in all is made， it is safe.
The salad: Please make Friday according to ALL20 before and behind ALL17 on Saturday.
You might decrease some numbers of burdocks.
The child salad: You might be because it might go out in the morning ..1?2 piece...
The salmon: Please always do the keep by 5.5 after the morning. If turning on is neglected because it is busy， the cooking stove might become it only for the salmon.
・One-point advice
Because the pig for the soup jar surely uses it completely， it is necessary to make it most in the beginning.
The setup remains when postponing it， and the time limit time is reversed.
In addition， because going out is Imaiti in a large piling and Btasake， it is necessary to use the following time’ as much as possible.
In a word， when you make 18kg… The first 3kg is for the soup jar. The following 6kg is all for the setup of the average.
For a large piling and Btasake ..the following 3kg... The last 6kg is made in the wind said the flap for keeping etc.
The flap making for the setup becomes dilatory because it becomes 9kg for the soup jar on the weekend if it is a weekday.
It keeps delaying everything if it doesn’t advance it premeditated and concurrently at .... considerably early time.
The consumption of ice is intense because it is a summer time， and ice is lost as the current though cooling pig Tare is early if it uses ice when using it.
Because water is lukewarm when doing only by and water， it takes while considerably.
The amount of use of ice is suppressed when cooling it by using ice for， the first taking rough heat twice only by water， and the third times， and it gets cold comparatively early.
Please go in pig Tare for the a half straining every day.
Please give the report to me when additionally， is ..something...
Because it occurs mostly.
この4日間の「ダメージは大きいぞ！」
しかもそろそろ寝ないかん時間に…（汗）
2休
・Basic work schedule
23-1
Tare straining， duster exchange， BR deck gas warmer， and Bei machine， delivery， and
window & bumping ..laving.. cleaning
1-4
Ginger exchange & replenishment
Ingredient making: Pig boosting and Ushis
3-5
Ingredient making: Salad and pickles
Various ingredient setups
5-8
Related to washing machine and succession
We will leave the timing of the rest turning.
・Amount of ingredient making & keep
The pig setup: Because the pork bowl and the ginger grilling 9kg(It is ten Btasake subdivision， and the remainder large pilings by the average six kg and 3kg of the remainder) are used combinedly， all Tare is not put.
The pig boosting: It is 3kg， and 6kg for the soup jar (0 in the remaining heat cooking time) besides the setup as for a usual flap.
Please make it aiming at 18kg including it ..and the setup...
Roast meat: In feeling as made by one row at the stage that became remainder 2?3 piece. It is OK if there is both of the one row in succession.
Ushis: Please make the basis from 0.6kg pitch.
The tree though it is OK when starting disappearing at early time (The stand : around 21 o’clock) even by 1.2kg?Recommended cannot be so done excluding midnight of Saturday.
Pickles: If 2V per 1V and five about o’clock is made immediately before the short， it mostly has it. It is OK if it is succession at eight o’clock and there are 2V.
The salad: Please make it around four o’clock so that exceeding daytime may become 12・12・10.
Because the probability of becoming a loss is high， some numbers of burdocks are decreased.
The child salad: It is OK even by 0 keeps.
In the gas warmer: Three keeps and 5?7 must decrease the amount of turning on to the salmon gradually by 5.5 with 4 and 3 until the morning since seven.
3 and 23?1 are 2 to and pork miso soup up to 23， and 1 after that.
It is 0 because there is no expectation that both of the one keep and the child go out of the curry after 22 o’clock. It can do nothing but be given up that it is a fate when selling.
The Kimchi: It is making of 4?6 when becoming 0.
When entering， you may confirm it because the possibility that TO’s is in a cold table of the floor is high (Moreover， do not lower behind even if taking home and becoming improper).
The loss goes out if not going though it makes at any time and it changes it roast meat， the
ginger scorch coming， and Ushis because it comparatively biases and it sells.
・Ingredient increase on weekend
The pig boosting: Please make it aiming at 21kg. Among those， it is 9kg for the soup jar.
Besides， the amount of the setup is the same as the weekday. only become 12 the Btasake subdivision the number
Pickles: If four the V in all is made， it is safe.
The salad: Please make Friday according to ALL20 before and behind ALL17 on Saturday.
You might decrease some numbers of burdocks.
The child salad: You might be because it might go out in the morning ..1?2 piece...
The salmon: Please always do the keep by 5.5 after the morning. If turning on is neglected because it is busy， the cooking stove might become it only for the salmon.
・One-point advice
Because the pig for the soup jar surely uses it completely， it is necessary to make it most in the beginning.
The setup remains when postponing it， and the time limit time is reversed.
In addition， because going out is Imaiti in a large piling and Btasake， it is necessary to use the following time’ as much as possible.
In a word， when you make 18kg… The first 3kg is for the soup jar. The following 6kg is all for the setup of the average.
For a large piling and Btasake ..the following 3kg... The last 6kg is made in the wind said the flap for keeping etc.
The flap making for the setup becomes dilatory because it becomes 9kg for the soup jar on the weekend if it is a weekday.
It keeps delaying everything if it doesn’t advance it premeditated and concurrently at .... considerably early time.
The consumption of ice is intense because it is a summer time， and ice is lost as the current though cooling pig Tare is early if it uses ice when using it.
Because water is lukewarm when doing only by and water， it takes while considerably.
The amount of use of ice is suppressed when cooling it by using ice for， the first taking rough heat twice only by water， and the third times， and it gets cold comparatively early.
Please go in pig Tare for the a half straining every day.
Please give the report to me when additionally， is ..something...
Because it occurs mostly.
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