Workplace reviews and discussion: 小南門餐飲有限公司

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There is no annual leave, regardless of how many years you have worked there (this was never mentioned during the interview). They say the workday ends at 9:30 p.m., but in reality it ends at 10 p.m. You work 9.5–10 hours a day and get six days off per month.

Staff have to take orders, but there is only one ordering machine. They also have to handle payments, making customers queue at the counter to wait. The staff member taking orders is under a lot of pressure: they have to take orders, process payments, call out orders to the chefs, and go alone to the dishwashing area to bring back very heavy clean bowls and utensils. They also have to take out the trash, especially food waste, which is often very heavy and difficult to lift and dump. There are no benefits. The front-of-house supervisor speaks very loudly and has such a low standard that it feels like being in a traditional market. The supervisor also sets up front-of-house staff by telling them to go into the kitchen to hurry the chefs, causing the staff to be harshly scolded by the chefs. One of the female chefs also constantly swears and launches into profanities at the slightest opportunity. Most of the staff are foreign spouses. It is an exhausting and terrible job.