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.

Very friendly during the interview

The company culture is terrible 👎! The seniority system is far too severe, and no one is genuinely willing to guide and teach!

No! The only people who were kind were the guy with the tattoo covering one arm who trained me and the woman who interviewed me.

1. Everyone teaches according to different standards, so what exactly am I supposed to be learning????? This way is wrong, and that way is wrong too.

2. At the slightest thing, she uses a threatening tone and says, “Fine, I’ll go ask the senior colleague!” To me, it just means your standards are different. Even if you deny it, that’s to be expected, because I’ve noticed that I’m the only one who admits when I’ve done something wrong~

3. No phones allowed? Then why could X-Hui pull her phone straight out of her pocket? There was also a phone where the cups are kept, and she even rudely asked whether it was mine. I said of course it wasn’t, but she interrupted me like a gecko and said I only needed to answer yes or no. In the end, what difference did it make whose phone it was? It belonged to a male employee, so they just laughed it off and acted as if nothing had happened. It was still sitting there when I finished work at 8:30, okay?????

4. She takes things out of context, likes interrupting people, and then broadcasts it everywhere. The male front-of-house employee even comforted her and told her not to be angry. How do I know? Because as soon as I turned around, I heard her criticizing me!!!

5. She constantly tells me to find things by their in-store names. I had only been there for three days—I really don’t know what bizarre expectations she had of someone who had been there for three days. Then again, on my very first day, I was already making small dishes and preparing drinks, fish skin, parfaits, sweet potatoes, pickled tomatoes with salmon, and so on.

6. Her tone is extremely impatient. In just the three days I worked there, I heard her criticizing other people during work, calling them “vulgar sluts,” saying they were ill-mannered, and even commenting that one male employee had a great body but an unattractive face and ugly teeth, among many other things. Shouldn’t she look in the mirror at herself?? Although she said these things to other people, I heard every word clearly. What about the customers? With that loud voice of hers, I felt embarrassed just standing there! Does she consider herself well-mannered? Judging by how much the senior colleague caters to her, she must have suffered quite a lot without daring to say anything, right? After all, she had just taught one version, and then the second version came along right afterward~

7. When she corrected something I had made, I replied, “Oh....” because I thought, “So that’s how it is.” She immediately told me that from then on I should only reply “oh” or “okay,” and not drag out the sound for so long. Combined with the phone incident, she seems to love correcting other people’s wording—or no, only mine. So is the store just her personal dictatorship, where whatever she says goes? Where exactly is the so-called standardized standard for this place and this job??? Is it her? I don’t get paid by her, damn it!

8. On my resignation form, I wrote the name of the sous-chef—the one whose name contains the character 言. I wanted to write the facts as they were, but she still tried to get me not to. She said it would cause her a lot of trouble. In the end, I thought about it: why shouldn’t I write it down after being treated unfairly? I worked conscientiously, even taking notes while I hadn’t eaten lunch yet. Wouldn’t checking the security footage make everything perfectly clear? After I finished writing, that sous-chef got angry with me and deleted me from LINE. So this kind of cover-up exists even in a large corporation that has a reputation for being talked about everywhere?

9. She told me that if I didn’t know something, I should ask. But when I asked, she lectured me, saying, “You should know that when I say I need something, it’s probably in that area, so go look for it yourself.” In other words, don’t keep asking. But when I turned around to look for something, she started lecturing me again, saying that I should tell her if I couldn’t find it. Was she just saying that for the sake of it? Every grievance has someone responsible: this was what the senior colleague told me, including that washed black ceramic cups could be stacked two layers high. But today, the male front-of-house employee—the one who comforted X-Hui and told her not to be angry—said that wasn’t allowed. Someone had clearly taught me to put them there that way, so in the end, isn’t it just everyone’s personal standard?

10. All I can say is that in my entire life up to now, you are the only company that made me retain hope while the gap turned out to be the difference between heaven and hell. I hope I never set foot in this hellhole again for the rest of my life.

None

1. No overtime pay is provided. Preparing ingredients and attending morning meetings require arriving early, but there is no pay for that time.

2. When your shift ends, they tell you to clock out immediately; you can only leave after finishing the remaining cleanup and ingredient preparation.

None, definitely don't go

The working hours were really too long when I joined. There was an overwhelming culture of whispering and gossip. Before graduating from university, I worked at a branch of Hot 7; they used substandard cooking oil, but it was never reported in the news. Now I'm at Meat Square, where the working hours are long, and the back-of-house staff aren't very friendly toward new employees. It's perfectly normal to be messed with privately by the old hands. Overall, it's just terrible...

None

Do not work at this company under any circumstances! Don’t!

I worked in the front of house at Tokiya for four months.

1. You have to keep working after clocking out at night. Every day, you’re made to work about two extra hours. Sometimes they make you stay in the afternoon, and then again at night. When you’re busy, the supervisor will bring the time clock directly in front of you and tell you to clock out.

2. The company culture fosters many unreasonable customers.

3. The kitchen chefs are very harsh; you get scolded even for asking questions, and they constantly harass the female front-of-house staff.

The manager put on quite an act during the interview.

The main source of problems in this company is the head of the Finance Department.

The head of the Finance Department constantly says that other departments do a poor job,

then claims that Finance performs the best.

But when things aren’t done well, they pass the buck.

They try to make their presence felt in front of senior executives.

They are extremely sycophantic, which fits this company’s culture perfectly.

The boss runs a one-person show and is dictatorial and headstrong.

The management decisions at this listed company

are different every day.

This is absolutely not the Wang Steak it used to be!!!!!

I worked in the front-of-house team at Chamonix for two years. Because the manager was a reasonable person, we only clocked in and out four times a day, and there was no situation where we had to “keep working after clocking out.” The front and back of house also got along very well; the chefs would even come out to help clear plates.

The head chef had high standards for the dishes, so the staff meals were delicious. Occasionally, high-end ingredients left over from a menu change could be added to the staff meal.

There was one staff gathering each month, with the front and back of house sharing pizza or fried chicken and recognizing outstanding employees—a late-night snack to reward everyone after work.

Split shifts meant spending 11–11.5 hours a day at the company—lower-paid and more exhausting than being a security guard.

During the afternoon break, there were group tasks to handle: placing orders, printing children's coloring sheets, taking inventory of gifts, replenishing alcohol sanitizer, and so on. You might not actually get a break.

The 0800 hotline and comment cards were treated as absolute standards, and customer satisfaction affected every employee's performance evaluation. Customers would give a bad review just to get a gift, which led to management coming to the store for supervision and watching you so closely that the pressure was enormous.

Because salaries were transparent and there was a promotion system, if you did not want a promotion—or could not get promoted because you had been blacklisted—it was easy for people to gossip about you, and you would not receive respect.

Very comfortable during breaks; some stores let you lie down and sleep

The uniforms are beautiful

The trainer was absolutely terrible.

During training, there was someone who was tone-deaf. Because we had to practice singing the opening song,

no matter how hard he tried, he could not sing it well,

so he asked the trainer: “If I really can’t sing the song accurately, does that mean I can’t come work here?”

The trainer said: “You can’t even do the most basic things. What do you think?”

After practicing three times, he awkwardly took off his apron and left (because the trainer kept complaining: “How long does it take to practice one song?”)

She just let him leave, even though he was the only one with a food and beverage background!

What a psychopath (rolling my eyes endlessly).

The cliques inside are very serious; if you are not useful enough, you will be ostracized.

It is extremely physically demanding.

During the first week, I couldn’t even support myself with my arms to turn over in bed.

Many people who are a little older quickly change jobs.

You simply can’t do this job for long.

If you make a mistake, you get yelled at.

So many people have been yelled at until they cried.

“Other people can carry 10 plates, so why do you want to go into the kitchen when you can only carry 5?”

(They’re 185 cm tall, while I’m only 161 cm!)

(They’re that muscular and I’m so skinny—don’t you have eyes?)

(Why can’t you just go a few more times and get used to it?)

At the interview, Tasty Steak said that overtime pay would be provided for regular overtime.

Only after joining did I find out that this meant there was no overtime pay for “irregular” overtime.

There are split shifts with a two-hour break in between.

There are also provided meals and break periods.

Previously, employees had to clock in and out eight times a day; it is unknown whether this is still the case.

At the start and end of shifts, before and after the two provided meals, and before and after the two-hour break.

Once you clock out for a break, that means it is the time that is resting—not the person.

This of course includes clocking out at the end of the workday, as required.

Meanwhile, there are still many people outside eating.

By the time everything is finished and cleaned up, it is already 11 or 12 p.m., but none of it is counted as overtime,

because you already clocked out for the day.