You get to see the worst aspects of the workplace, which helps strengthen you mentally.
Working hours:
Weekdays: 8:30–14:30 (the time clock is unreliable and occasionally runs fast, and you almost never leave on time)
Weekends: 8:00–21:30 (with a one-and-a-half-hour break in between)
Lunch is provided, but you have to cook it yourself; no dinner
Salary calculation:
No overtime pay
Perfect-attendance bonus: 3,000
Basically, your salary is never paid on time on the 5th
Sometimes, depending on the manager’s mood, your pay is calculated by monthly salary or by hours worked
If your total hours for the month are insufficient, your pay is deducted based on the number of days worked
(In short, they use whichever calculation results in the lowest salary for you.)
Working on national holidays does not come with double pay or compensatory leave
Basic labor and health insurance coverage:
You have to obtain additional coverage yourself, supposedly because the restaurant has fewer than five employees?
Regular day off: Monday; if it falls on a national holiday, the day off is postponed
The head chef said she returned from the United States to open the restaurant, so laws such as the one-rest-day-and-one-flexible-rest-day system do not have to be followed
Kitchen work:
You must constantly endure the head chef’s inexplicable bad temper, sarcasm, and taunts
There are standard procedures for serving dishes and handling ingredients, but the standard depends on the head chef’s mood that day
When the front-of-house staff is short-handed, you will be called out to help and have to run between both areas
If you get burned, that’s your problem—go to the emergency room yourself and pay the medical expenses
Front-of-house work:
You cannot take too long to take orders; if you take too long explaining the dishes to customers, you will be scolded
If you seem to be enjoying your work too much, they will think you are slacking off and tell you to find something else to do
You have to help in the kitchen by washing dishes
Even close to closing time, you will still be required to seat new customers; after they finish ordering, you must do your utmost to rush them out