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In Qingdao, it is estimated that many people know and few people have been there.

I know it because its owner is Wang Xiaofei, the husband of Big S.

I haven't been there, because it is said that South Beauty is too expensive for most people to afford.

Ms. Zhang Lan, the mother-in-law of Big S and the founder of South Beauty, once said that South Beauty's own brand will also sail on the international stage like the brands of enterprises such as LV, Oracle Bone Inscriptions and BMW.

So, is South Beauty really "high-end" as advertised?

Do you believe it or not? Anyway, we have some doubts, because some consumers complain that "the watermelon juice in South Beauty is blended, the color is too bright, and the taste is too sweet and greasy ..." This is what reader Mr. Zhao reflected to our hotline.

Reminiscent of a series of recent "blending incidents", Mr. Zhao instinctively thought that the freshly squeezed watermelon juice he ordered was suspected of blending. "Recently, the media has exposed many well-known catering enterprises, all of which are worthless. I am worried that the blended juice is harmful to the health, especially the staff's operation is not standardized and the dosage exceeds the standard. " Mr. Zhao said.

With questions. On August 29, the reporter applied for a waiter to enter the store. It is found that the tableware in South Beauty has not been carefully disinfected. The chef was caught by the guests when cooking with spoiled fish, and many leftovers were taken back to the kitchen for different purposes. ...

Employees are trained? This is just a formality.

On August 25th, the reporter went to the South Beauty Restaurant in Xinhai Square and entered the hotel on the grounds of applying for a waiter. A supervisor gave a simple interview to the reporter-filled out a personal information form, asked a short question, and then told the reporter to go home and wait for news.

On August 26th, the reporter received a notice from the personnel department of South Beauty Restaurant, asking the reporter to come to work on August 29th with graduation certificate, health certificate, one-inch photo and 200 yuan work clothes deposit.

On the morning of August 29th 10, the reporter came to South Beauty Restaurant with relevant certificates, and the personnel department staff checked the reporter's certificates and collected 200 yuan's deposit. The reporter put on his work clothes and began to work as a waiter in South Beauty Restaurant.

At first, the manager arranged for the reporter to be a waiter in the hall, and the hall foreman arranged for Xiao Qiang (pseudonym), who had been a waiter here for nearly a year, to take the reporter.

When the reporter asked whether the new employees in Xiao Qiang had received any training, Xiao Qiang said, "Training for what? I have been here for almost a year and have never been trained. I brought a veteran newcomer, and I brought out several halls. "

On the afternoon of August 30th, Xiao Qiang suddenly signed the training sign-in form. The reporter asked, "Aren't you untrained? How to sign? " Xiao Qiang shook his head helplessly to the reporter.

The reporter asked the waiters Xiao Yuan (a pseudonym), Xiaofeng (a pseudonym) and Xiaoli (a pseudonym), and they all said that they had no training.

On August 3 1 day 12, the manager suddenly informed the new employees who had been here for several months to go to the box for training, and the reporter was also called for training. The training content is 16 various problems encountered by waiters when serving guests. Before the training, the manager asked the new employees to sign the training sign-in form, and each employee signed two copies. During the training, the manager also ordered employees to take photos for the training site. The reporter felt that it was a bit awkward to take photos and sign.

Work clothes are clean? Why does everything stink?

On the morning of August 29th, around 1 1, the foreman Xiaofeng brought a set of work clothes to the reporter. The reporter immediately smelled a foul smell and had no choice but to change it in the locker room. After coming out of the dressing room, the reporter went to Xiao Yuan's side and prepared to work with Xiao Yuan. Xiao Yuan asked the reporter if the clothes were dirty. The reporter sighed helplessly, and Xiao Yuan said, "I can smell your clothes when you come over. Ask the foreman to change it for you. " Because the reporter considered that he was "new here" and didn't want to cause trouble to the foreman, he didn't look for him. After a while, Xiao Yuan told the foreman Xiaofeng that the reporter's clothes smelled bad. The foreman then took the reporter to a warehouse and gave him a work uniform with a slightly better smell.

Is the tableware hygienic? The paper sleeve of chopsticks can be recycled.

At about 10: 30 on the morning of 29th, it was time for all employees in the store to have dinner. The staff of the personnel department helped the reporter prepare meals, and took out a pair of chopsticks from the cupboard in the restaurant (the cupboard for storing round dishes, small bowls, wine glasses, toilet paper, wet wipes, chopsticks, chopstick racks, wet wipes plates and other furniture) and handed them to the reporter. Then they told reporters, "Try to bring your own tableware in the future.

Later, the reporter found that every time employees eat, they will rinse the plates and chopsticks with boiling water before using them.

In South Beauty Restaurant, the small furniture usually placed on the table is cleaned by two aunts, and the cleaning place is on a big round table in the room where employees change clothes. Guest dishes and after-dinner dishes are cleaned by other aunts in the kitchen.

In the staff locker room, the reporter saw the whole process of two aunts cleaning dirty tableware. There are four washbasins on the big round table outside the dressing room. There is a bucket of water under the table. The first basin is used to hold leftovers, the second basin is used to wash for the first time, the third basin is used to wash the detergent residue on the tableware, and the fourth basin is sometimes used to water the tableware again and sometimes to put the washed tableware. After the tableware is washed, the waiter will take a cloth to dry the tableware in his spare time, and then put the chopsticks back in the paper sleeve. Sometimes the waiter will pick up the chopsticks and put them in a paper sleeve, and then put them back on the table or in the cupboard. There is no disinfection step in the whole procedure.

After observation, the reporter found that the cloth used to dry tableware was not only placed on the table at will, but also took two days to clean.

In addition, every time a customer sits at the dining table, the waiter will take the chopsticks on the table out of the paper sleeve for the guest, and then put the paper sleeve back in the cupboard for use next time.

(According to Article 24 of the Measures for the Administration of Food Hygiene in Catering Industry, tableware must be washed and disinfected before use, which meets the relevant national hygiene standards. Sterilized tableware shall not be used. Reuse of disposable tableware is prohibited. )

Is the napkin clean? The waiter folded a piece of paper in half by hand.

Guests dine in South Beauty. Wet wipes-Zhang Yiyuan, napkins can be provided free of charge. On the morning of August 29th 10, when the reporter came to South Beauty Restaurant for the first time, he saw several waiters sitting in the hall with many napkins on the table. The waiter is folding napkins by hand. At first, the reporter thought they were going to fold the napkins into beautiful patterns.

On August 30th, Xiao Yuan led a reporter to fold napkins in the staff locker room. Xiao Yuan divided the double-layer napkin into two pieces and asked the reporter to fold the napkin again.

The reporter realized that the original napkin folding was not to fold the napkin beautifully, but to divide the original two-layer napkin into two pieces and fold it again for guests to use. In the whole process of folding napkins, the waiters operate with their bare hands. The cleanliness of a waiter's hands depends entirely on his own consciousness. Waiters need to fold napkins, set the table and collect the table by hand. It is normal for some waiters not to wash their hands for a day.

Is there a vegetable thief? Yes, the waiter and the foreman are stealing food.

On August 29th, when the reporter recited the menu, Xiao Yuan took a plate of staple food that the guests didn't eat and asked the reporter to go to the dressing room with her. The reporter followed Xiao Yuan to the dressing room. The reporter said he was afraid to eat. Xiao Yuan told reporters, "Nothing, as long as the leaders don't see it, just eat it quickly. It's delicious."

Later, the reporter also picked up the food and put it in his mouth. The reporter asked Xiao Yuan if other catering staff often used it. Xiao Yuan told reporters that as long as the leaders didn't find out, the foreman would eat together. On the afternoon of 29th, a guest ordered a pot of chrysanthemum tea from 88 yuan. Xiao Qiang left some chrysanthemums, made himself a pot and gave the reporter a cup for him to taste.

At around 9 pm on the 29th, it was the staff's dinner time, and the dinner was cooked noodles. The reporter saw that there were still boiled beef and black pepper chicken wings left by the guests on the table, and the waiters and foremen ate them with relish.

Really think about the customer? The staple food was delayed for fear that customers would have a fever.

On August 30, when the reporter served food in the hall, a table of staple food ordered by the guests was served. When the reporter was ready to take it to the guest table, Xiaofeng stopped the reporter's behavior.

Xiaofeng told reporters, "You see there are only a few cold dishes on their table now. What should I do if the staple food is served and the guests are still hot when they are full? " At least wait for their boiled fish as the staple food. "The reporter nodded and said he understood. After a while, the two bowls of hot and sour powder on that table are ready again. Xiaofeng said that this should not be served yet. After waiting for a few minutes, Xiaofeng put two bowls of hot and sour powder on the guest's table. A few minutes later, after the boiled fish was served, Xiaofeng put the staple food that had been shelved for nearly ten minutes on the guest's table.

Are things really fresh? How can live fish taste when cooked fresh?

On August 29th, a guest ordered a plate of fresh boiled grass carp with green peppers, and the chef brought live fish to the customer. The customer took a fancy to a fish weighing 2.2 Jin and asked the chef to cook it. After serving, the customer tasted that the boiled grass carp had an odor, asked for a refund, and let Xiaofeng taste it himself.

Xiaofeng did find something wrong with grass carp after tasting it. At this moment, Xiao Qiang came over and asked Xiaofeng about it. Xiaofeng said: "The kitchen made a dead fish for the customer, which can be seen at a glance." Then Xiao Qiang explained to the customer and returned the dish of fresh boiled grass carp with green peppers to the customer.

The reporter asked Xiaofeng if this dish would punish the chef. Xiaofeng told reporters, "It's not once or twice for a chef to do this. Whoever cooks this dish of fish will have to pay. " The reporter learned that the price of this fresh green pepper boiled grass carp is about 150 yuan.

Not long after, the guest at another table was called Xiaofeng, and the reporter followed. I saw a small fly crawling slowly in the dish of cabbage and winter bamboo shoots. Xiaofeng quickly opened the dish and asked the guests how to solve it. The guest said, "Last time we had this problem in Haagen-Dazs, they gave us a refund, and so did you. We were eating vegetables, and it was disgusting to get such a fly out of the vegetables. "

After handling this matter, Xiaofeng chatted with the reporter. Xiaofeng said that flies will fly in after the dish is fried, and the chef doesn't have to pay for this dish. "If there are flies when cooking, it must be cooked. This fly can't fly It has been crawling on the plate for more than ten minutes. I guess I got into the plate when I was loading or eating vegetables. This guest is unlucky enough. " Xiaofeng analyzed to reporters.

Is the drink freshly squeezed? The reporter found that concentrated fruit pulp

On August 29th, Xiao Qiang took the reporter to a warehouse in the staff passage when he was leading the reporter to change his work clothes. There are all kinds of sundries in the warehouse. After the reporter selected the clothes, Xiao Qiang waited outside the door.

The reporter found that in the minute of dressing, there were some raspberries and other concentrated fruit pulp in the warehouse. Due to the rush of time, the reporter didn't see the manufacturer of fruit pulp. After taking photos of the appearance of the pulp, the reporter quickly walked out of the warehouse.

Is there any freshly squeezed juice in South Beauty? This has become an annoyance for journalists since they started working. As the drinks were made at the bar behind the checkout counter and the door was always closed, the reporter could not find out the truth.

On August 30th, a guest ordered a glass of green orange sugarcane juice. The reporter asked the waiter if Xiaoli juice was freshly squeezed. She told reporters that it was freshly squeezed. What puzzles the reporter is, what is the pulp that the reporter saw in the warehouse used for?

On August 3 1 day, the reporter saw that the door of the bar was open, and he could vaguely see some bottles and cans on the table, but whether the drinks were freshly squeezed or not, the reporter had no way of knowing.

Is the oil reused? Anyway, it is specially recycled, and I don't know what it is used for.

On the evening of August 30th, the reporter began to clear the table after the guests checked out. In the hall, there is a recycling basket for used tableware. The reporter put the tableware into the recycling basket one by one. Just as the reporter was preparing to take a pot of boiled fish to recycle the basket, Xiaofeng stopped the reporter and told him that the boiled fish should be taken to the kitchen by himself. The reporter said to shoot, Xiaofeng said that the reporter can't move and shoot by himself.

After a while, the reporter saw a waiter bring Jiang's plate to the kitchen alone. The reporter immediately asked Xiao Yuan around him, "What are they doing with leftovers in the kitchen?" Xiao Yuan told reporters, "Those oils are estimated to be recycled. What about most of the pot oil?"

At noon on August 3 1, when the reporter cleaned the dining table, he found another dish of boiled fish left by the guests. In order to find out where the boiled fish left by the guests went, this time the reporter picked up the boiled fish and asked Xiaofeng if he had taken it to the kitchen. Xiaofeng nodded to the reporter.

Then the reporter picked up this dish and went back to the kitchen. At this time, the waiter Xiaoding (pseudonym) came to the reporter and asked if the reporter could move. The reporter said he could move it. Xiaoding has been leading reporters to the back kitchen, which has a washing space, a large cooking space and a slightly smaller operating space. Xiaoding led the reporter to the big operation space for cooking. The reporter saw a table with several pots on it.

The reporter asked if Xiaoding oil should be recycled. Xiaoding told reporters that the manager would check the reason why the fish was not finished every day. What puzzles the reporter is that there is basically no fish in the basin, and the rest is oil soup. Except for sporadic dishes, the rest of Jiang's beef is all oil.

The ingredients are imported? The waiter said, "It's true when it's fake, and it's true."

At noon on August 29, the reporter was reciting the dish Jiang's curly beef on the menu. Xiao Yuan, the waiter, took out a notebook and said to the reporter, "If the guest asks you how you came, you can tell the guest that our fat beef with Jiang's style is the specialty of our restaurant. It uses salad oil at more than 200 degrees Celsius and pebbles collected from Jialing River in Sichuan. Pebbles can keep the temperature of oil and provide minerals needed by the human body. "

The reporter immediately asked: "Is it really the cobblestone of Jialing River?" Xiao Qiang, who was on the sidelines, told reporters: "What pebbles in Jialing River are just fooling people with a few stones. This kind of stone is so common that it can be seen everywhere. Where can I provide minerals? Moreover, the salad oil is estimated to be no more than 200 degrees Celsius, otherwise the glass basin may not explode. "

On August 30, Xiaofeng pointed to a dish made of beef when teaching reporters to recite the menu. "If a guest asks you where this beef comes from, you can say hello. All our beef comes from Kobe, Japan. " Then Xiaofeng pointed to a dish made of foie gras and said to the reporter, "If a guest asks you where the foie gras was shipped, you can say that our foie gras was imported from France." .

The reporter asked Xiaofeng if it was really imported from Japan and France. Xiaofeng told reporters, "Remember, the catering industry is really fake. Who knows the authenticity of those raw materials? Which dish in South Beauty is not expensive? However, you should know that in addition to the cost of raw materials, there is a store rent as large as Xinhai Plaza and the wages of so many employees. A dish has to go through the kitchen, the delivery staff and our waiter before it can reach the guest's table. If we don't save raw materials, where will we get the salary? "

Where does the tea come from? The QS logo on the package is provided with the package.

On the afternoon of August 3 1, a guest ordered a pot of Jin Junmei tea at a price of 298 yuan. Xiao Qiang told reporters with emotion, "The rich man ordered a pot of nearly 300 pieces of tea without blinking." The reporter then asked Xiao Qiang about the actual price of this kind of tea. Xiao Qiang told reporters, "The price of this kind of tea is tens of yuan. Two bags for a pot. "

The reporter helped Xiao Qiang tear open a small packet of tea, poured it into the teapot, and stuffed the outer package of tea into his pocket. After work, the reporter carefully observed the outer packaging of tea. There is only the product name and QS mark on the packaging bag, but there is no production date, shelf life and place of origin. The reporter opened the China QS inquiry website and entered the QS number on the outer packaging. The webpage showed the plastic packaging of food produced by Yang Hui Color Printing Co., Ltd. in Nan 'an, Fujian. Therefore, the quality of tea, the reporter has no way to know the reference:

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