雲朗觀光股份有限公司_君品酒店_雲品酒店_翰品酒店_兆品酒店_中信飯店

The benefits are okay; most of them look available but can’t actually be obtained.

Staff meals

1. They appear amiable and approachable on the surface, but say nasty things about others behind their backs.

Be careful around everyone; everyone is putting on an act.

2. Some senior employees bully newcomers and say very hurtful things.

Yunpin Xinzhuang Headquarters

1. There is an older female colleague who, besides shouting loudly all the time, also treats the warehouse as her own home, causing damage and taking small items.

2. My money was stolen a few days before I left the job.

Hi-Lai Hotel New Taipei

1. During the interview, the supervisor agreed to the salary and benefits offered. After 4–5 days of work, the supervisor informed me that they would be reduced because their superior could not approve the agreed-upon salary...

2. Part-time workers are required to clock in before returning to the office to work, because the supervisor audits the hours.

The remaining issues cannot be listed one by one, but the experience was extremely disappointing.

Colleagues get along well, and the benefits are fairly good.

There are far too many unreasonable customers, and we still have to meet some of their unreasonable demands and service requests.

I hope the company won’t blindly assume that customers are always right.

The promotion system and pay are inadequate.

Free staff meals

1. You need to prepare a great deal of paperwork when reporting for duty, such as a certificate of good conduct.

2. The shift leaders and supervisors always look sullen, and they berate people at every daily meeting. (Even on my first day, when I didn’t understand anything yet, I still got yelled at—absolutely ridiculous.)

3. You have to arrive 30 minutes early before work (after changing into your uniform), so you inevitably have to get to the company even earlier! The scheduled end time is 10:30 p.m., but because of understaffing and the position being treated as a responsibility-based role, everyone works overtime every day. You can’t report overtime unless you work a full hour, so they take advantage of people with no limit~

4. The meal break is only 30 minutes (you have to clock in and out even when going there and coming back). The elevators are extremely difficult to catch—no exaggeration. After subtracting the time spent returning from the cafeteria, using the restroom, and touching up your makeup, you probably only have about 5–10 minutes to actually sit in the staff cafeteria and eat XD It’s truly brutal.

5. When I told the supervisor that the actual duties didn’t match the position discussed during the interview, I discovered that none of the supervisors on site at the restaurant knew about it. (Was I deceived?)

6. Nothing ever came of anything I brought up. (I’m pretty sure I was deceived, right?) When I wanted to submit my resignation, I couldn’t find the manager—the manager is very good at disappearing instead of dealing with things.

7. Before I officially resigned, the shift leaders suddenly started trying to persuade me to stay and treating me nicely. (I thought it was hilarious—if they’d known this would happen, why didn’t they do it in the first place?)

8. Finally, after I resigned in person to the manager, the manager seemed to say something like, “I’m not going to try to keep you, because I don’t want you to feel that I tricked you into coming here,” or some such nonsense. My internal monologue was: You did trick me into coming here—what else would it be? XD

After saying all that... I just want to warn anyone who comes after me to be careful~

1. The benefits are fairly good, including employee housing discounts, gifts or bonuses for the three major festivals (though they’re probably only around $1,000 each, or depend on seniority), an employee cafeteria, and 20% off employee meals.

I spent more than two years at the Taipei property⋯⋯

1. Because it is a company owned by the Gu family, the CEO, chairperson, and their relatives and friends often come by to use the place like their own kitchen, going in and out and sitting around. The key point is that employees are expected to provide them with special service, help carry their things, and give them special attention! Once, while I was working on the premises, a supervisor reprimanded me, saying, “Which is more important—the guests or the chairperson’s affairs?” (! It was exactly like treating the guests as if they were invisible, which I absolutely could not accept!)

2. I received only a $1,000 raise during my time there⋯⋯and that was only because two people in the same department resigned, making me the most senior employee.

3. There are many collectible items belonging to the owners throughout the property. Once, a display item naturally came loose and hit the wooden floor, causing the floor’s finish to chip. The supervisor angrily scolded me, assuming it was caused by human error! She said this was an extremely serious matter for the company and that neither she nor I could afford to compensate for it after working for decades! She also wanted me to write a report explaining the cause, and then blamed me for not reporting it immediately! (It happened shortly before seven in the morning, when I was opening the doors and preparing for business.)

4. Employee turnover is extremely high. Front-desk staff only need experience at another hotel to come in and immediately become a supervisor or senior employee. Meanwhile, my position was always stuck with the most basic title. Restaurant staff are also mostly university interns, so service standards vary, and it is no surprise that complaints are common.

5. Some departments are difficult to deal with, and senior managers are not particularly considerate of employees either. They often bend over backward to accommodate unreasonable guests.

6. In six years of operation, there have been about seven general managers. Most were recruited from elsewhere and signed one-year contracts. Their management styles varied, and they also had to remain under the owners’ control, which was exhausting for employees as well!

This taught me that in companies run by traditional, prominent families in Taiwan, the owners always say that we should prioritize the guests on site and do not need to provide them with special service, yet supervisors still expect us to attend constantly to the owners. Eventually, I came to feel that this entire environment was truly disgusting!

Good benefits.

I worked at FDC Hotels & Resorts. Almost none of the company’s management knows how to manage, and almost none of them are talented. Most are promoted based on seniority; as long as they have not made a major mistake, they will still be promoted even without making any particularly outstanding contributions. No matter how capable the people below them are, they can never surpass them in position.

Simply put, seniority is valued more than job performance. So for someone who coasts along, becoming a manager is not a dream as long as they have a few years of patience. The management’s energy at work is spent on internal politicking and flattering their superiors.

1. Five-star prices—everything is “a bargain (Taiwanese)”!!!

2. High employee turnover, with few full-time staff and many newcomers; otherwise, there is a stark divide between employees who are extremely experienced and those who are not.

3. Interns are enthusiastically welcomed in large numbers. Most schools only offer six-month internships. Officially, these are said to train students for the hospitality industry, but in reality they are intended to reduce labor costs. However, this situation is becoming more common, rather than less, across all industries.

4. One of the training centers for demanding customers: every effort is made to satisfy customers’ needs, but this causes inconvenience to on-site staff. Special VIP treatment only encourages more complaints from people clamoring for handouts, making the situation even worse.

A hotel with absolutely no room for error

Seemingly glamorous decor

The senior management is completely unforgiving

Severe infighting among employees

Strongly advise against family-owned businesses

Interviewed for the foreign-language operator position. There were three interview rounds, and the atmosphere was fairly relaxed, but you do have to work the overnight shift.