公共英语培训课程

The ladies were puzzled. Cheryl Spangler, Valeria Borunda Jameson and Susan Puckett, three university-admissions workers on a training wisit to Florence, Kentucky, had walked into a local barbecue joint called Chung Kiwha. But instead of sauce-covered mutton served up from the kitchen, they saw a buffet of uncooked meats and vegetables. Instead of knives and forks, they were given large scissors, chopsticks and metal tongs. No candle flickered at their table, but a bucket of fiery wood charcoal hissed in the tabletop grill pit. Chung Kiwha served barbecue, all right—cook-it-your-self Korean barbecue. “I didn’t realize there were restaurants like this,” marveled Spangler to her friends, who hail from Knoxville, Tennessee, and I worked in restaurants for 20 years.