Workplace reviews and discussion: 華王大飯店股份有限公司

Because of their own inability to manage, they use food and beverage department interns as full-time chefs. The buffet at a four-star hotel is staffed by a single intern in the kitchen, yet they act as if this were perfectly normal. The pay is far below industry standards, the equipment is outdated, employee turnover is extremely high, and employees are often required to perform work outside their own duties, only to be subjected to a barrage of scolding. Their solution to understaffing is to have existing long-term employees take on double the hours, rather than add more staff.