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The kitchen only wants to hire people with experience or graduates of culinary or related programs. Those without kitchen experience will have a very difficult time. Applicants are advised to think carefully; they do not want to spend too much time training newcomers.

The workplace is a sheet-metal building located by a hillside and a lake, making it cold in winter and hot in summer. The shoe cabinets and lockers are all rusty, and the wooden table used for placing meal containers has long since rotted and fallen apart. These areas are separated from the restaurant by only a cloth curtain, so anyone with bad intentions could enter at any time and take things.

When submitting documents upon reporting for work, the HR staff simply left them lying around carelessly, showing little regard for employees’ personal information. It is also unknown whether labor and health insurance are provided.

There are many types of dishes, and the amount of preparation required is large. Weekdays are spent preparing ingredients, but despite preparing such large quantities, they do not accurately assess dish sales volumes, so some ingredients are left for a long time.

Meals are provided, but usually you can only eat after working continuously for more than five hours. In winter, the wind blows directly in from outside the cloth curtain, making the cold piercing.

In addition, the kitchen does not welcome people who are simply looking for a job to make a living. If you do not tell them what skills you want to learn, they may ask you to leave because of it.