How to solve the problem that the team in the school canteen is not obvious?

Pick a short time to eat; It is suggested that the relevant management personnel in the canteen announce the dishes every day.

The methods are: peak-shifting method, probe shock, class teacher's patrol, leaders on duty to maintain order, and students on duty who cut in line will be arrested and detained. The "peak-shifting method" is the peak-shifting method, which is done by many schools, especially junior students. Due to the large number of people having lunch, in order to alleviate the congestion, some grades have meals five minutes in advance. After hearing the special prompt, the teacher of this class will finish the class in time before lunch, so that the students can have Chinese food in the restaurant immediately. At the same time, the class teacher is also required to educate the students in this class to maintain the order of the canteen and crack down on the phenomenon of queue jumping.

Cuisine is a genre of cooking in China, which has evolved into its own system after a long time in terms of material selection, cutting and cooking, and has distinctive local flavor characteristics, which is recognized by the society. The cuisine of China's food culture refers to a set of self-contained cooking skills and flavors formed in a certain area due to the differences in climate, topography, history, products and food customs, which are recognized by all parts of the country. As early as the Shang and Zhou Dynasties, China's food culture had been formed, with Taigong Wang as the most representative. Then, in the Qi Huangong period of the Spring and Autumn Period and the Warring States Period, the flavors of northern and southern dishes in the food culture showed differences. In the Tang and Song Dynasties, southern cuisine and northern cuisine formed their own systems. The Southern Song Dynasty formed a pattern of sweet in the south and salty in the north. In the early years of Qing Dynasty, Sichuan cuisine, Shandong cuisine, Huaiyang cuisine and Cantonese cuisine became the most influential local cuisines at that time, and were called the four major cuisines. At the end of the Qing Dynasty, four new local cuisines, namely, Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and became the "eight major cuisines" of Chinese national diet.