Workplace reviews and discussion: 摩斯漢堡_安心食品服務股份有限公司

In terms of overall benefits for part-time workers, they’re fairly good.

In 2017, the hourly wage was 133.

This year, 2018, it is 138—only a slight increase.

Some items on the employee meal menu are half price.

Break times during work are as follows:

For shifts of 4 hours or more, there is a 0.5-hour break.

For shifts exceeding 8 hours, there is a 1-hour break.

Basically, part-time workers are not scheduled for more than 8 hours,

unless you tell the store manager that you want to earn more money. The manager will assign shifts depending on the circumstances, your performance, and your abilities.

The prerequisite is still that the store manager agrees.

Part-time workers are entitled to paid annual leave after completing three months.

For example, I resigned after working for a year, and three months later the payment for my unused annual leave was transferred to me—more than 7,000 in total.

In terms of the benefits system for part-time workers, it is fairly comprehensive.

(The following is hearsay, because I only worked there as a part-time employee.)

For full-time employees, the salary in 2018 was 27,100 (I’ve forgotten whether this included the perfect-attendance bonus).

There was also a 200-per-day employee meal allowance (you could only eat items from the restaurant, and had to log in on the computer).

There was an annual performance review, and two year-end bonuses each year (one mid-year and one at year-end; this is basically how Japanese companies operate).

Employee trips and paid annual leave were generally provided.

I also heard that some employees got to visit Japan for observation and training (hearsay).

There is a comprehensive training program.

I heard that your pay increases after completing the training (covering things such as standard burger weights, standard procedures for maintaining cleanliness, and so on).

P.S. The store environment and atmosphere at work depend on the store manager.

Some store managers organize simple staff gatherings.

The work environment still depends on the store LEADER.

If the person in charge doesn’t manage things, they really don’t manage things, to the point that part-time and full-time staff at the store have no sense of cohesion.

This depends somewhat on the individual, but I think it can be included as a disadvantage because it is also an important reason customers complain:

“Almost everything is made to order.”

As a result, service is relatively slow, and customers may get angry with you.

There are some details that I’m not sure count as disadvantages, but I imagine every large chain faces them:

inspections by supervisors,

as well as MOS’s own in-store quality inspection department.

Therefore, you have to constantly pay attention to controlling the ingredients.

New employees may feel that throwing things away is wasteful when they first start,

but after working there for a while, you get used to throwing them away.

You ask whether the things we throw away can still be eaten?

Basically, items are discarded simply because they have exceeded MOS’s required freshness time, but they are generally not spoiled.

MOS’s requirements are just stricter than those commonly used elsewhere.

Can they be eaten?

This still depends on the store manager...

The company regulations say this:

If you ask the store manager, they will still answer: “No, it must be thrown away immediately.”

Basically, as long as you don’t sell spoiled food to customers, there won’t be any major problems.

Some former colleagues might ask, “What about changing the labels?”

I won’t discuss that further here, because almost everyone who has worked at MOS knows about it.