Seojin Lee also has a mental breakdown and exhaustion due to the crazy waiting period. “I guess this is the end of it for me too.”
Seojin Lee also has a mental breakdown and exhaustion due to the crazy waiting period. “I guess this is the end of it for me too.”
'Seojin's 2' created a new legend by recording the highest number of guests on the first day in series history.

In the second episode of tvN's 'Seojin's 2' (directed by Na Young-seok and Park Hyun-yong), which aired on the 5th, the first business day of Seojin Ttukbaegi executives and staff was depicted, who had an incredibly busy day welcoming a total of 16 teams and 55 guests.

The broadcast viewership rating on this day was an average of 8.4% and a maximum of 11.7% for households in the metropolitan area, and an average of 8.1% and a maximum of 10.7% for households nationwide, breaking its own highest viewership rating and ranking first in the same time slot on all channels, including terrestrial channels. tvN's target audience rating for men and women in their 20s and 49s was an average of 3.4% in the metropolitan area, a high of 4.5%, a national average of 3.4%, and a high of 4.5%, ranking first in the same time slot on all channels, including terrestrial channels, demonstrating its strong popularity. (Based on paid platform integrating cable, IPTV, and satellite / Provided by Nielsen Korea)

In episode 2, unlike owner Lee Seo-jin, who was in a good mood at the visit of his first customer, Choi Woo-sik, who was making his debut as a chef, showed a nervous look on his face, attracting attention. When the ordering began in earnest, Choi Woo-sik looked confused for a moment, but he started cooking the food step by step along with new intern Ko Min-si.

In particular, Go Go Min-si was fully booked within 20 minutes of opening, and when there was only a little rice left, the restaurant quickly displayed the sense of preparing a new meal. In addition, he showed off his status as a 'golden intern' by handling work efficiently, such as serving the finished stone pot bibimbap and checking the toppings for the braised ribs. Meanwhile, Jung Yu-mi added stability by taking charge of the kitchen and the hall, including teaching tips to speed up the busy kitchen, setting the rice, and checking the status of the food being cooked.

After finishing the lunch business, where Choi Woo-sik and Go Min-si showed off their 'best brother and sister' chemistry by sharing the responsibility of washing dishes, they prepared the missing ingredients and started the dinner business. The dinner service was full within 5 minutes of opening, which was faster than the lunch time, but the kitchen team was able to quickly serve the food by putting tail gomtang and stone pot bibimbap on the burner in advance.

However, as customers continued to arrive, the total number of waiting staff increased to 37, and the employees were in a state of mental breakdown. As there was a shortage of materials, Lee Seo-jin showed the force of a boss by consulting with the production team, asking for understanding from the guests, and deciding to accept only the number of people that could be accommodated.

Above all, while the executives and staff worked passionately for the customers who came to the store, Choi Woo-sik, who is in charge of braised ribs, showed off his seniority by matching the speed of cooking stone pot bibimbap at Go Min-si, while Park Seo-joon came to help the kitchen team as soon as the last order was written. showed. In addition, as Go Min-si began to clean up by making radish kimchi and Choi Woo-sik washing dishes, Jung Yu-mi and Park Seo-joon joined in, and the teamwork that interlocked like a gear wheel from the first business was heart-warming.

After the business ended, Seojin Lee said, “I think I’ve reached this point now,” and “I heard you only ate five times?” He reacted as if he was quite surprised by the first-ever business in Iceland, making everyone laugh. In addition, he said in amazement to the employees who were busy cleaning up after themselves, “You guys stop now, you guys do some work now.”

Choi Ji-ye, Ten Asia Reporter translated by google