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was sorted neatly by type. Once dry, the utensils would immediately be put away in the cabinets. Khun Yay spent a lot of time teaching her growing community without any sign of reluctance. But somehow she showed her worries toward the new generation as she said: “It is fortunate that I live so long. I’m not sure if the next generation will be able to keep it up when I am gone.” Besides emphasizing cleanliness, discipline and good maintenance of the temple’s property, Khun Yay also warned about making unnecessary noise especially from a chatting or clumsiness. She would reprimand those who made excessive noise right away. Every time Khun Yay walked into the kitchen, all the kitchen staff would keep silence and concentrate on their duties. They became more cautious and mindful while working. They improved themselves in many ways. The front1 and back kitchen2 were separated. A big sliding stainless steel gate divided them. Near the gate, there was a location in the front kitchen where ingredients and raw materials such as onions, garlic, vegetables and fruit were stored. If Khun Yay saw that any of these raw materials had fallen on the floor, she would have them picked up immediately before they were wasted. She explained: “We must be cautious when using or spending the requisites donated out of faith. Do not use them carelessly because contributors made a wish