The ladies are confused. Cheryl spangler, Valeria Borunda jameson and Susan Packert are on their way to Florence, Kentucky for training when they walk into a local barbecue restaurant called Chung Kiwha. But instead of mutton wrapped in sauce served from the kitchen, they saw a buffet of raw meat and vegetables. Instead of knives and forks, they got scissors, chopsticks and metal pliers. There are no flickering candles on their desks, but a bucket of burning charcoal hisses in the grill pit on the desktop. Chung Kiwha serves barbecue, ok-cook Korean barbecue yourself. "I didn't know there was such a restaurant," spangler exclaimed to her friends from Knoxville, Tennessee, where I worked for 20 years.

The secret has been leaked because restaurants whose customers are chefs are becoming more and more popular. For a long time, in immigrant communities in big cities, restaurants where diners cut, bake, cook or dip their food are very popular in the heart of the United States. There is Thai hot pot in St. Paul, Minnesota. Indianapolis, Indiana has a Japanese shabu-shabu (another hot pot). A pizza place in Las Vegas asked customers to roll dough.

Why do people bother to go out and cook for themselves? "Americans want control," said Hudson Lille, senior vice president of research at the National Restaurant Association. "The experience of cooking by yourself embodies the American values of freedom of choice and independence." As families spend 46% of their food budget eating outdoors, they miss the experience of cooking-to some extent. "Psychologically, people want to be involved," said Pamela Pasgian, executive food editor of National Restaurant News.

However, not every diner likes this experience. Pulled by enthusiastic wives, "men often sit with their arms crossed ... that is, until we fill them with good wine," said Will Rayfield, owner of the furnace shop in westwood, New Jersey. In Vinoklet, diner Gray Schafer said, "I don't cook at home. If I have to pay a lot of money, I want someone to cook for me." More importantly, self-service dining is not cheap. At the Minturn Country Club in Minturn, Colorado, Kobe beef costs $49.95-raw. Nevertheless, restaurant owners insist that customers know best. "Who knows what is rare for them?" Mikulic, the boss of Vinoklet, said. "That way, if they screw up, I won't complain." Back at Chung Kiwha restaurant in Florence, Puckett, a diner, looked at it this way: "We don't need to clean up, do we? ."

Reference translation:

These ladies are a little puzzled. Cheryl spangler, Valerie Polanda Damson and Susan Packert are college admissions officers. When they were training in Florence, Kentucky, they went to a local barbecue bar called Jon Giva for dinner. However, what they see is not mutton with sauce, but raw meat and vegetables. The tableware brought to them by the waiter is not a knife and fork. But scissors, chopsticks and pliers. There was no flickering candlelight on the dining table, only a bucket of charcoal hissed on the barbecue. Qiangjiwa's business is barbecue-Korean barbecue buffet. "I have worked in a restaurant for 20 years and I never knew there was such a restaurant." Spangler from Lockhill, Tennessee, said to her friend curiously.

With more and more restaurants where the guests are chefs, this secret has been made public. In the main immigrant gathering areas of big cities in Central America, canteens where some customers cut, bake, cook and soak their own food are very popular. Sao Paulo, Minnesota has Thai hot pot, Indianapolis, Indiana has Japanese hot pot (another kind of hot pot), and pizza shops in Las Vegas allow customers to make their own dough.

Why do people go to the trouble to cook in restaurants? Hudson Riel, deputy director of a research project department of the National Hotel Association of the United States, said, "Americans have a strong desire for control. This experience of cooking by themselves shows American values of independent choice and independence." For those families who spend 46% of their meals on eating out, they miss the experience of cooking. "From a psychological point of view, people want to be involved," said Pamela Pacien.

However, not everyone who goes to restaurants is eager for this experience. The man was dragged into the restaurant by his enthusiastic wife. Will Rayfield, the owner of a restaurant called Crucible Shop in westwood, New Jersey, said, "They often sit there with their arms crossed … that is, until we fill their stomachs with good wine." At Park Jung Su restaurant in Vinocur, a diner named Greed Skeff said, "I never cook at home. If eating out costs a lot of money, I hope others will do it for me. " Besides, eating in the canteen is not cheap. At the Minturn Country Club in Colorado, a raw Kobe steak costs $49.95. Restaurant owners still insist that customers know what they want. "Who knows what is right for them? Miculi Coe, an old analyst at vino cur Park Jung Su, said, "That way, if they are in high spirits, I won't complain. "Let's go back to Florence's strong Jiwa. Packert, who ate there, looked at the problem like this: "At least we don't need to clean up the dishes, do we? "