Workplace reviews and discussion: 華泰大飯店企業股份有限公司

There is an employee cafeteria serving breakfast, lunch, dinner, and late-night snacks. As long as you are wearing your uniform, you can eat there, whether or not you are scheduled to work.

There is an employee lounge. The chefs even have beds where they can lie down, but it is only open during the day; people are asked to leave at 5 p.m.

You do not have to wash your own uniform. You can send it to the contractor and pick it up in the changing room before work. There is a lady who helps alter and repair uniforms. I feel she is very lonely—she always works alone and also has to do things outside the scope of her duties.

The three annual holiday bonuses are unclear. I am an all-purpose, cheap part-time worker and do not feel that the company values its employees. I will explain the details below.

Part-time workers are not covered by National Health Insurance, and their Labor Insurance is terminated whenever they have a day off. Overtime pay is only provided if the supervisor approves it; it has nothing to do with the clock-in and clock-out times.

There is no comprehensive training. Different coworkers, senior staff, and supervisors give you different, "partial (incomplete)" work instructions. Even the attendance policies are not clearly communicated in writing. I only learned through chatting with employees from different departments that only full-time employees get a five-minute grace period.

If a part-time worker is one minute late, half an hour's wages are deducted. I have heard this violates the Labor Standards Act.

A kitchen chef said: The passionate young second-generation owner, who drives a million-dollar Raptor pickup, has instead left the veteran chefs disheartened. Almost all of them quit and left, and there was not much left to learn, so the chef is now studying separately at an international five-star hotel.

No wonder the faces in the kitchen all look so young—at most, around 40 years old.

The employee meals are cooked separately by an old chef. The hygiene of the environment is poor, and the food does not taste good. They are even too lazy to keep the hot water insulated and warm. Breakfast is always congee, pickled cucumbers, potato gluten, pork floss, candied soybeans, shredded radish and dried tofu, spicy shredded bamboo shoots in oil, and South Korean kimchi, with occasional hard-boiled eggs, Chinese omelets with preserved vegetables, or braised eggs.

The supervisors are difficult to understand and unpredictable, and I do not know what the right thing to do is. When you make a mistake, coworkers will not tell you directly; instead, they report it to the supervisor, who then tells you. Usually, by that point, all your coworkers already know what you did. Accidentally taking a company ballpoint pen home can get the security guard scolded by the owner for "neglecting his duties." If you do not put your bag or tote in the changing room, you will be forced to open it for inspection......

A corporate culture that makes supervisors and security guards so afraid of being scolded and of causing trouble is probably just ordinary daily life at a Taiwanese-funded company.