Workplace reviews and discussion: 王品餐飲股份有限公司

The holidays are longer than in the industry—two or three days off, with one to two days off every half month. The employee meals are pretty good, too, and the back-of-house area has plenty of air conditioning.

The pace is fast. When I joined, I was assigned to the backup station, where every day I had to make steamed eggs, panna cotta, children's meals, vegetarian meals, and all sorts of sauces and other items. None of the individual tasks is difficult; the most frustrating part is when there aren't enough ingredients and several things come up at once! Having to prepare both dishes and ingredients really leaves you gasping for breath. When I was off, I don't know whether it was intentional, but every time it was my turn to work, there were definitely not enough ingredients. Even when it was time to clock out, I always had to clock out and continue working until everything was finished before I could leave. Holidays are hell: the amount of ingredients prepared is basically more than three times that of regular days. If you don't handle pressure well, I genuinely don't recommend it.