"I remember B1 and B2 are parking lots, the first floor is the lobby and elevators, the second, third, and fourth floors are warehouses. Cold storage, dry goods, seafood, and vegetables all have to be separated."
"The fifth floor, I remember, is divided into three sections. The staff cafeteria takes up half because meals are eaten in shifts, so half is enough. Another small area is set aside for housekeeping to use as a warehouse and break room. The rest is the staff changing room. If the staff want water, they just go to the water room, right? There'll be a separate water room next to the cafeteria."
"The sixth floor is the whole kitchen, for the regular cooks. The seventh floor is the master chefs' kitchen. Grandpa Pei and the head chefs are all on this floor. We'll arrange a small break room for them, plus a separate room for their own cooking utensils and spices."
