If you’re willing to pay 158 an hour at such a high rate, then don’t shortchange people on their hours. You deduct thousands from our pay by cutting our recorded hours, yet if we clock in one minute late, you still make us start working and then deduct half an hour’s pay. You also often tell employees to clock in at 58 minutes past the hour to save half an hour of recorded hours. If you’re willing to pay that much, why are you still trying to save on labor costs? You don’t proactively provide employees with their timesheets, and you even deduct hours on the grounds that the data files were modified. The cafeteria is all-you-can-eat, and the kitchen staff are busy to the point of exhaustion, while the front-of-house staff eat, play on their phones, and take five-minute breaks in the office—actually, even longer. There’s also a particularly outrageous management trainee who comes to the kitchen every time just to get fried chicken, eating one thing and then another. In short, the people who work seriously are simply worked to the bone, yet earn the same as those who slack off—and they often work overtime.