Sources and scope
This page collects workplace experiences, questions and discussions submitted by users. Dates shown are submission dates, not periods of employment. Individual reports do not describe the entire company.
Read the community guidelinesThe starting salary is 150, which is okay.
The company’s system is not yet very well established.
I interviewed at a restaurant under one of its new brands,
and the store manager’s interview felt like she was just reciting information to me⋯
After the interview, it would take half a month to a month before I could be given any shifts⋯
None
A certain well-known American-style restaurant
The company’s systems are a complete mess; the workload is distributed very unevenly between the kitchen and front of house.
The front-of-house staff spread sauces, while the kitchen has to make the juices. When they have nothing to do, they just stand around chatting.
The system is chaotic, and they don’t know how to seat guests.
Management is also incapable of handling things and doesn’t know how to assign tasks.
None
Hard to say
The supervisor seems very friendly.
The salary includes perfect-attendance and meal allowances; only when combined do they make up the full salary. The year-end bonus is paid based on an evaluation of that year's performance, and there is no overtime pay.
Hourly wage of 150, which is okay.
I went to one of their well-known brunch restaurants. Training was unpaid, and I was also expected to attend on my days off.
They said that meals were not provided because the ingredients were imported, but I saw people making food and eating it.