1. Other than the supervisor, the colleagues and part-time workers are all easy to get along with.
2. Employee meals are provided.
1. The supervisor only talks but does not actually do anything.
2. They do not follow the rules, say one thing and do another, or simply cannot accomplish what they say.
3. Overtime pay and salary calculations are very strange.
4. Employees are pushed to serve an excessive number of customers. When it is busy, the supervisor just chats at the counter.
5. During the pandemic, the regulations for disease prevention were not followed.
6. I seriously think the company needs to thoroughly investigate whether the people it hires have issues with embezzling or taking illicit money.
7. The restaurant's hygiene is poor; the floor is extremely greasy and slippery.
8. Employees and colleagues are not respected. When something happens, they do not first understand the situation; instead, the customer is always treated as right, even when the customer is outrageously wrong and clearly acting deliberately.
9. Anyone who goes to an interview gets hired. Even people who, during the training period, clearly show that they are not suited for the job are still employed, causing other employees to clean up after them.
10. The supervisor makes inappropriate remarks and sometimes says insulting things.
Think carefully—there are absolutely no advantages.
Even if the store’s working environment is good,
it will still drive people away because of that terrible system.
The company’s systems alone are enough to leave unworthy of comment,
let alone the quality and hygiene of the products.
Regarding the factory:
1. Just talking about the factory baskets—they are as dirty as they could possibly be. I have even seen dried cockroach corpses.
2. Product quality is inconsistent. Every time goods arrive, the boxes are full of debris, and there are also stains from dirty water.
3. Items received that day can be moldy that very evening.
The company wants to make money, and its approach is ugly.
1. When employees are sent to support other branches, they do not even receive a fuel allowance. They are even treated like franchise-store staff and used accordingly.
2. When the factory wants to force deliveries, it does so, completely disregarding store operations.
3. Employees are exploited, with additional workloads frequently being added. Employees can only complete them during their off-hours.
The so-called managers
just put on a superior attitude and do nothing but talk.
Every problem is blamed on the stores.
May I ask your company:
Is your marketing really effective enough??
Have you ever conducted market research and evaluation??
Each store has its own customer base.
Please do not tell me again:
Poor performance is because you did not work hard enough.
Poor figures are because your service is not good enough.
Think about those management-level people you hired at high salaries.
Are they really suitable for those positions?
Are they covering everything up and acting with impunity?
Mr. Hsu, wake up. Don’t you see the chaos happening under you????
Free drinks and snacks
1. The company’s systems are old and rigid, still using methods from 20 years ago to manage people and handle work. It feels like even the supervisors are just muddling through the days, with no possibility of change.
2. For a company with several hundred employees, the headquarters does not even have an administration department. All miscellaneous tasks are handled by a single receptionist, while duties that should belong to the administration department are assigned to the Finance and Accounting Department instead. It should probably be called the Finance, Accounting, and General Affairs Department.
3. The company has several entities under its name, and the accounting is always transferred back and forth between them. It is like carrying several strings of rice dumplings, all tangled together in a dead knot. The problem is that it is impossible to tell whether the accounts are accurate after all this shifting and transferring. But as long as the boss thinks everything is right and is happy with it, that is apparently enough.
4. People at the top assign work but no one follows up on its progress, naively assuming that everything will be completed automatically and that they can simply wait for the harvest. They also often make a decision and then expect you to produce the result the very next second. I mean, is there any seed you can plant today that will bloom into a flower tomorrow?
5. Their ideas keep changing. Decisions that were finalized two days ago are suddenly changed, and work that is already halfway done has to be started over. How are we supposed to work like this?
6. The workload is distributed unevenly, and quiet people who do not protest suffer the most. Work is constantly dumped on them without regard for whether they can finish it. As long as someone can be given more, they keep piling it on. If you do not understand something, there is no one to ask. In short, once it is handed to you, it becomes your problem—just figure out how to finish it yourself.
7. Employees are not valued. Because of certain privileged people who lack ability, turnover at headquarters is extremely high, yet the company thinks the people who resign are the problem. It never reflects on whether internal company factors are driving people away. Anyway, the person paying is the boss, and they can always hire more people.
You can work on many brands under the company.
There are no established workflows internally at Public Television Service; people do whatever comes to mind. Project plans and copy are repeatedly revised, and adjustments are often requested after outsourcing has been confirmed, resulting in constant rework. Basically, the work itself is not difficult. Designers also have to record all outsourcing details and handle monthly procurement closing. In general, the company's employees tend to be older, so young people should carefully consider whether they can accept this before joining.
You don't have to pay for food
A brand under Blue Ocean Group—the Quanguo Vegetarian Luzhou MinX branch
An assistant manager was parachuted in and directly pushes all the tasks they should do in their own position onto newcomers and responsible employees
This has now led the second and third chefs, along with two other colleagues, to want to leave
90% of the tasks that company rules assign to front-of-house staff are being done by new back-of-house employees and responsible people
After the most responsible employee submitted their resignation, they still came in during their days off to check on the store's operations, but were instead snapped at by the assistant manager
Things that clearly aren't the responsibility of back-of-house staff ultimately all become the responsibility of the new back-of-house employee, because newcomers aren't aggressive and are easy to order around
The assistant manager told the newcomer that front-of-house tasks are part of the back-of-house position's responsibilities
For example, when the newcomer was assigned to cook rice, they were told that organizing the meal counter, sweeping the floor, and wiping tables were the rice cook's responsibilities
Now that the newcomer is assigned to the cold station, they have been told that uploading photos of the serving counter, food-waste bin, and trash can is the cold-station worker's responsibility, and that they must not be told a second time
So now, regardless of which station this newcomer is assigned to, they have to organize the meal counter, sweep the floor, wipe tables, and upload photos of the serving counter, food-waste bin, and trash can
The original schedule said the assistant manager would make the schedule for three days and the employee would make it for three days, but now the assistant manager makes the entire schedule
After seeing the schedule, the newcomer made personal plans for their days off, but later the assistant manager secretly changed the schedule. When the newcomer said they had something to do on those two days, the assistant manager said: “So you don’t have anything to do now” (meaning: “No, you don’t? How could you have something to do~ Isn’t your thing just coming to work?”)
Taking advantage of the fact that the newcomer is easy to bully and eager to learn, they keep ordering them around
The responsible employee was also sent to do the eternally repetitive washing and cutting duties (washing dishes and cutting vegetables)
But they don't dare mess with the aggressive second and third chefs
At this store, work is given to people who are easy to order around, not to capable people