騰納普商行

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The owner and the owner's wife are themselves part of the problem. In just the four months I worked there, they had already gone through six batches of employees. I alone trained five batches of employees. After only one month, I was already considered a senior employee. The first time I heard that the kitchen staff had gone through 30 batches of employees within half a year, I thought it was exaggerated nonsense. But after actually working there for four months and seeing six batches of front-of-house employees come and go, while training countless newcomers—from learning the job myself with the first batch to training the sixth batch—I felt that I must have had something wrong with me to stay there for four months. If you want to work there, think it through carefully. Being understaffed makes it even more exhausting than working in other restaurants. There are no benefits, and working over the Lunar New Year does not even come with double pay, despite their falsely claiming that they pay according to the Labor Standards Act. It is very quiet in winter and extremely busy in summer. This is an absolutely terrible shop. The owner and the owner's wife are extremely calculating: if you have value to them, they speak very nicely to you; if you are no longer useful, they tell you to get lost. When I resigned, they even deducted NT$1,000 from my pay. They also often gave employees expired food to eat, making it sound nice by saying that it had been given to them by a friend of the owner's father. Recently, they gave us some five- or six-year-expired jujubes, saying that we had been working hard and should have them to replenish our energy, yet they themselves did not even dare to eat them. At first, everyone thought they tasted good and wanted to buy more. After looking them up online, we discovered that this brand of jujubes was no longer being sold and realized that they had actually been expired for a very long time. This is a completely unscrupulous and unethical business.

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I applied for a barista position, but they deceptively said I had to work in the front of house for three months to become familiar with it before I could work behind the bar. In reality, every applicant who applied to be a barista was deceived with the same line. They did everything they could to pressure employees into resigning voluntarily so they would not have to pay severance. This was the first time I had seen such an extremely high turnover rate in the service (food and beverage) industry. There was no one in the entire store who had worked there for more than six months; the most senior employee had only been there for three months.