What I’m referring to is the back of house.

1. A fixed 8-hour shift is much better than the split shifts in the all-day schedules common at many restaurants.

2. A self-service employee meal, so you don’t have to worry about not getting enough to eat.

3. There are often internal activities—volunteering, sports, or whatever else you might want to do.

4. Wages are always higher than the statutory minimum, with labor and health insurance. If you get injured, they will help you apply for benefits.

5. Good air conditioning; unlike ordinary kitchens, it isn’t hot and stuffy.

6. Lots of pretty women working front of house...

7. The flexibility for “scheduling days off” is considerable; compared with most restaurants, the schedule is quite flexible (note: this refers to scheduling days off, not flexibility in taking leave).

8. Discipline is strictly enforced, so the workplace is quite clean, and there won’t be things like cigarette butts or cockroaches.

What I’m referring to is the back of house.

1. The operating areas in the different sections of the kitchen are narrow, and with so many people, moving around is very inconvenient. You especially need to be careful when carrying items.

2. There are no fire extinguishers visible in the more dangerous areas. The only equipment is the exhaust fan overhead, which may not be sufficient and could even intensify a fire in the event of an accident.

3. There is a hierarchy. Although this is normal in kitchens, if you don’t get along with your direct supervisor, your performance may be viewed much less favorably by other supervisors (because reports from the shift manager and your direct supervisor are the main considerations), even if you actively participate in internal activities.

4. It’s simply exhausting. Customer volume is extremely high, and you spend all eight hours busy. Whether this is a drawback depends on the person.