Workplace reviews and discussion: 不一樣乾麵
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This post was submitted by a user and reflects their personal experience or opinion. The publication date is not an employment or interview date.
(1) The owner is fairly honest and does not deliberately mislead people during interviews.
(2) You can learn a little about the food and beverage industry at the restaurant. Compared with typical chain restaurants (where you mainly learn management and food-cost control), you can at least learn a bit more here about the practical skills involved in food preparation. Of course, the important seasoning is still handled by the owner himself.
(3) The owner is not afraid that you will quit and leave; he only wants people who can stay long term. That is why the starting monthly salary is very low. If you find that the job is not suitable, you can simply say that you cannot handle it and want to leave. After all, the restaurant does not follow the Labor Standards Act's practice of giving advance notice and completing a handover when resigning.
(1) The working hours are very long: 10 a.m. to 10 p.m. (There is no designated break. You eat around 2 p.m., and the meal provided by the restaurant is free. After eating, you immediately start working—preparing ingredients and washing dishes—and continue until the dinner rush begins. The restaurant stops accepting customers at 9 p.m.; starting at 8 p.m., you have to wash dishes and clean the kitchen and cooking equipment. Only one person is responsible for washing dishes, while the other two people in the kitchen handle the noodle-cooking station and soup station. Being assigned to dishwashing at the beginning is really exhausting.)
(2) There is no labor or health insurance, no bonuses for the three major holidays, no year-end bonus, and needless to say, no annual leave. There are six days off per month. (Simply put, the owner does not follow the Labor Standards Act.)
(3) Parking near the restaurant is extremely difficult; if you ride a scooter there, there is basically nowhere to park.
(4) Most of the people at the restaurant have been there for less than a year. The only exception is an employee who was referred from overseas, who has probably been there for nearly 10 years.
(5) After one year, the basic monthly salary is generally NT$43,000. Other bonuses depend on that month's revenue and on how the owner evaluates your performance. Only those with the best skills and attitude can receive NT$50,000.