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Tan Weizhou prepared food at a snail's pace, as if his motions were set to 0.5x speed—slow and leisurely like an elderly person.
When Jiang Feng casually strolled through Tan Family Small Restaurant earlier, he glanced at the wall clock; it wasn't even 4 PM yet. Most restaurants start serving around 5, and private kitchens are even more casual, sometimes opening as late as 6 or 7 without any complaints from diners.
Yet Tan Weizhou had to begin hustling from just after 3 PM because he was the sole chef at Tan Family Small Restaurant.
Compared to Ji Xue, who was responsible for washing and cutting vegetables, doing other miscellaneous tasks, cleaning, and even washing dishes, Tan Weizhou's workload was actually much heavier.