Saturday, October 01, 2005
i've always wondered...what do those butchers think about when they chop up the meat?
do they think about what they're gonna do when they get home? do they think about how they plan to cut the meat up? whether they're gonna give it one big smackass chop, or slice it finely?
what do chicken rice sellers think about when they chop up the chicken?
will they be thinking, "ok, that fat lady there wants chicken breast meat. so now, i shall make sure that i chop it well. the pieces must not be too thin, nor too thick."? or do they not think about anything? 'cos it's just so mechanical as they've been doing it everyday. and i realised that the owner of the Hainanese Bone-less Chicken Rice stall in Ghim Moh Hawker Centre (which is one of my favourite hawker centres in SG which also serves really good value-for-money Ice Kachang) is 1 rich fella! we decided to hv our lunch there, as the matriarch had a craving for the chicken rice (but she ended up with Hakka Yong Tau Foo, and had more cravings for Char Kway Teow and Shao La, which i obviously stopped her from indulging as she had a bad throat) and we had to wait for almost 20-30 mins before we got our yummy fattening chicken rice! and as we were waiting, the queue had like about 8 pple in it. even after we finished licking our plates, there was still that queue of about 8 pple! so after doing a bit of mental sums, i realised that this stall can make hundreds of dollars a day. let's say they process 8 plates every 30 mins, so that's $2.30x16 per hour = $36.80 per hour. And i believe that some of the pple in the queue would hv been ordering more than 1 plate of chicken rice. So! In conclusion, if you sell good tasty chicken rice, you'll hv lots of money rolling into your pockets. ok. that's too much bullshit.
and what about those sugar-cane juice sellers?
okay. i need to go and pee.
still waiting at 8:05 pm