GIULIA GRECO

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Be present 

Make their day

Focused on customer

Engaged in your work focused

Look vigilant eyes roaming for customer opportunities 

"No one likes working with him" 

"Why? Is he bossy?"

"Mhh, yeah. He is never happy and he doesn't let it flow the way it should. And he makes you feel uneasy and when you are uneasy you start making mistakes." 

"This time of the morning is quite relaxing so that's good." 

"Yeah, soon it will kick off though.

I am just going to put some cheese on top of it. It's only because they like people to eat quick.

The customers are the ones who always eat out and never cook at home. They don't know what it's like." 

"That is what people do: they put them back in like that. It's f***ing. 

Yeah, they burn them in the oven and if you put them in no one is gonna notice. 

It's f***ing ridiculous really. 

And then you ask them and it would have been no one. No one. It's f***ing amazing!" 

"Are you French?" 

"No, I am not."

"Oh, I can't quite place your accent. I am usually good at this kind of things. Where are you from?"

"I am Italian-American."

"Oh wow! That is quite a concoction!" 

"Yes. How was your food? 

Was everything to your liking?"

"It was lovely, thank you." 

“Sì, perché noi abbiamo una tradizione diversa.

Perché siamo un paese che é venuto dalla campagna quindi siamo abituati alla genuinità dei cibi perché il contadino si faceva il suo orto, coltivava le sue verdure, aveva gli animali e quindi era tutta una alimentazione sana.

In ogni regione dell’Italia ci sono piatti tipici che vengono scrupolosamente conservati, le ricette vengono conservate e tramandate di padre in figlio. Per esempio, la Sicilia é famosa per tutti i cibi a base di melanzane; quindi maccheroni a la norma, tortino di melanzane con la mozzarella, involtini di melanzane con gli spaghetti.

Poi abbiamo un altra risorsa come é un paese bagnato dal mare per la totalità, quindi é un paese dove si é sempre mangiato pesce. A nord dell’Italia c’é la polenta, vicino alle Alpi. La polenta é un alimento che sostituiva il pane nei periodi di magra e anziché avere il pane le donne facevano la polenta che é fatta da questa farina gialla.

Catena significa grande distribuzione.

Certo, noi condanniamo questo tipo di alimentazione basata solo su una produzione industriale dove c’é anche il precotto e il surgelato.

Non é più sulla freschezza e la genuinità.”

“Yes, because we have a different tradition.

Because we are a country that came from the countryside we are used to the genuineness of the foods because the farmer did his vegetable garden, cultivated his vegetables, he had the animals and it was all a healthy diet.

In every region of Italy there are dishes that are carefully preserved, the recipes are preserved and handed down from father to son. For example, Sicily is known for foods made with aubergine; macaroni ‘a la norma’, aubergine pie with mozzarella, aubergine rolls with spaghetti.

Then we have another resource being a country surrounded wholly by the sea we always ate fish. In the north of Italy there is polenta, near the Alps. Polenta is a food that replaced bread in the lean periods and instead of having bread, women made polenta from this yellow flour.

Chains mean large retail.

Certainly, we condemn this type of nutrition based only on industrial production where there are also the pre-cooked and frozen meals.