The amount of leave is relatively generous for the food and beverage industry, and follows the Labor Standards Act.
The employee meal is pretty good.
100% overtime work
Shift A: Clock in at 10:00 and finish work at 21:30, with a two-hour split shift in between.
In reality, you arrive before 9:30 and do not finish clearing away the meal service until 21:30; the time spent cleaning up the kitchen after work is on your own time.
Shift B: Clock in at 10:00 and finish work at 19:30.
In reality, you arrive before 9:30.
Shift C: Clock in at 12:00 and finish work at 21:30.
Everyone clocks in using a computer, so even if you arrive early, your start time is still counted as 10:00.
National holidays are compensated with additional days off.
Starting work at 10:00, but you have to be online before 9:30, with no overtime pay.
Scheduled hours are 10:00–21:30, with a two-hour split shift.
Meal break starts at 16:30.
Split shift from 14:30 to 16:30.
You can continue eating when you come back.
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Split shift from 16:30 to 18:30.
You have to use your own break time to eat.
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Scheduled hours are 10:00–19:30
(You still have to arrive before 9:30.)
Or
Scheduled hours are 12:00–21:30.
There is no split shift in either of these schedules.
Meal time is 16:30–16:50.
You have to start serving at 16:50, and you also need to return to your position early.
With only 20 minutes to eat, I don't even know what I'm eating.
Someone from the pastry section even asked me why I had to eat so quickly…
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During the interview, they said someone would train you.
Everything was supposed to be done according to the SOP.
In reality, everyone tells you something different………
Then, after showing you how to do something once, they leave you to do it without checking on you.
Only when something is needed do they come over and tell you what to do, and everyone has a different version of the instructions.
I have also seen them treat new employees indifferently. Otherwise, they ask newcomers to fetch all kinds of things for them or clean the cutting boards or countertops they have used. I thought I was coming to work, but it turns out I was just doing odd jobs.
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Even when you are feeling unwell, no one cares about you.
They only think you are causing trouble for others.
If they insist that work comes first, who will take responsibility if you faint or develop an illness that becomes irreparable because treatment was delayed past the critical window? In the end, aren't you the one who has to bear the consequences?
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The website says the workday is eight hours. I don't know if I'm bad at math or what, but no matter how I calculate it, it exceeds eight hours, and there is no break in between.
Other people go out to smoke every now and then as a break.
They even smoke in the kitchen storeroom.
The smell of smoke wafting out is really unpleasant.
Or can I also go to the bathroom for an hour??
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Additionally, some people's hygiene habits are really poor.
It's disgusting……
For people without experience, the pastry department offers opportunities to learn some dessert decoration skills and plenty of practice.
Days off are still arranged in accordance with the Labor Standards Act: 8–10 or 11 days, scheduled through shift planning. If you cannot use all your days off that month, the unused time will be converted into hours for you.
However, whether you have the opportunity to take those compensatory days off later depends on the branch manager and whether there is sufficient staffing.
During the probationary period, the actual take-home pay is only NT$25,000. It increases to NT$27,000 only after completing three months, including perfect-attendance and meal allowances.
Some branches may shortchange you on your hours, fail to report overtime, or report only two hours of overtime even when you work more than two additional hours. If you do not raise the issue with your supervisor, the extra hours may simply go uncompensated. Even when they are returned, it may only be through unscheduled break time.
These breaks are entirely subject to the supervisor’s discretion; it is quite common, for example, to be told to take a break at 12:00 even if your shift starts at 10:00.
To put it nicely, each of the two daily meal breaks is supposed to be one hour, but in practice the meal time is only about 15–20 minutes. After a busy day, the actual working time is usually around 10–11 hours, and the monthly deep-cleaning shift may even last 14–15 hours. You may not necessarily be able to report it as overtime.
The company does not place much importance on the pastry side of the business, making promotion more difficult. Some people have remained third cooks for seven or eight years and are still third cooks.
For people without experience in the food and beverage industry, choosing the right department makes it possible to learn.
Public holidays are not necessarily given off, but compensatory leave is provided.
Although the salary is advertised as 27K, the actual base salary is only 24K. Including the 1K perfect-attendance bonus and meal allowance, after labor and health insurance and the company savings deduction, you receive only 25K.
The standard working hours are 10:00–21:30.
Breaks are not clocked in or out.
There is no overtime pay for hours worked beyond the scheduled hours; instead, the excess is used to offset hours.
Compensatory leave for public holidays may be split into two half-day shifts, and there is likewise no such thing as the 1.33 rate.
What is particularly perplexing is that the company requires all employees, regardless of whether they work internally or externally, to memorize the company理念 and some “几心” nonsense. It feels just like being quizzed in the military on guard-post regulations.