It takes a lot of people to run a congee shop. One to dish out the congees which require simply pouring, such as 白粥, 艇仔粥, 豬紅粥, 皮蛋瘦肉粥, 免治牛肉粥, 魚片粥. One to cook the specialty congees such as 及第粥, 豬腰豬肝粥. One to steam the 腸粉. One to fry the 油炸鬼, 牛脷酥. 煎堆. One to serve those eating in the shop. One to serve take out orders. One to collect the used bowls and dishes, and to wash them. One to cook congee inside. ... I counted at least 8 people working in the shop one morning.