You go to a restaurant and sit down.
You: give me copies of kung pao chicken!
Waiter: Go ahead!
This is called the original requirements
Chefs do half of
you: Do not put meat dishes.
Waiter: how do ah hold meat?
You: hold the meat on the line, the other under the normal procedure do not on the line, hard to do?
Waiter: Yes, you wait.
Demand changes midway
Kitchen
chef: your uncle, I have meat skillet the
staff: customers have to request Well, you pick out the meat is not on line yet
chef: Line your uncle
but still a little bit to pick out
Change too much, partial reconfiguration
Restaurant
you: give me add a little dish yuba it?
Waiter: OK, this should be simple.
Underestimate the cost of change
Kitchen
chef: You TMD, do not have to know ahead of time yuba soaked? Scoop half just say? Told him to wait a long time to eat yuba
Waiter: ah how do you say that earlier?
Chef: You MLGB early to say how I knew he was going to put the dried bean kung pao chicken
but also to soak the dried bean
The new requirements introduced a new R & D costs
Restaurant
you: go back or meat plus
Waiter: Do not say that you are not just any meat
you: now they want the
waiter: good you wait ...
A feature point swing
Kitchen
chef: RI you, ah, fried dishes are too far you let me put the meat? Fortunately, I did not throw meat
Waiter: Customer mention why I ask you to RI?
Chef: you can not refuse him ah? what?
Waiter: Well people are customers.
Party is the uncle
Restaurant
you: Waiter! Waiter!
Waiter: Come come, hello?
You: how such a long ah?
Waiter: I'll wait Cui Cui ah
Changes began to cause schedule delays
Kitchen
chef: your sister ah reminder reminder, not a good soak dried bean, I had to re-release the oil, he wants to eat the old line, not the quality and quantity
Ape given time to re-program request
Restaurant
Waiter: Sorry, plus yuba, then have to wait a long time, you do not worry Ha
you: I rely want to wait that long? I'm going to eat, you can quickly do? "
Waiter: OK ... you wait
Party living reminders
Kitchen
chef: I RI him immortal plate board, midway want to change the requirements on time delivery, tease I play with?
Waiter: I ask, to let them change course?
Chef: I died and back
Lion siege began and product managers pk
Restaurant
you: waiter, so be it, do not the dried bean, garlic cents to hurry into it? By the way, the way to add a little tomato sauce.
Changes in demand again because the duration is too long
Kitchen
chef: I am a Goua RI, TM did not know you have to blanch the garlic cents ah? And you let me how to put hot dishes tomato sauce ah?
Waiter: boiled water, etc. stronger than it dried bean, tomato sauce inside a not quite on line yet? is it hard?
Chef: yuba bubble then I have to, if they want to be a grandson of it.
Frequent changes began to lead to a lot of redundant
Restaurant
you: waiter, Riga eggplant dish yet? I went to another restaurant to eat eggplant can have all the
attendant: Ok you wait you wait
Wonderful demand
Kitchen
chef: I went to his uncle that he ate two Sri Lankan third-rate technical school of kung pao chicken fry it? Kung Pao Chicken put eggplant?
Waiter: eggplant Cheuk good throw inside not on line yet?
Chef: that TM can be called food? Which department?
Waiter: customer wants, you give fry it.
Chef: MB You do not have to take the opportunity to ask him yuba, yuba also occupied my pot where I do not throw up
Wonderful work you have to do
Restaurant
you: Waiter, how long can good
waiter: Soon, soon ...
you: give me a glass of watermelon juice.
Waiter: Well ...
you: I have to wait another 10 minutes, I left is not good, anyway, not money.
Waiter: Soon, soon ...
Finally, before dawn darkness
After 10 minutes
you: Hey, this is not the last time I eat taste ah?
Kill out of the kitchen chef: I TM RI on your dog ...
