Pros
Some colleagues are kind and helpful. You can learn a lot about kitchen operations and handling a fast-paced environment.
Cons
There is strong favoritism toward senior staff. Management often sides with them regardless of the situation, while new employees are expected to perform like they’ve been there for years. Many new hires are dismissed after just a few days without fair evaluation or training. Work schedules are also unbalanced — although the roster shows 9AM–6PM or 9PM, most staff are required to stay until closing, except senior staff who are not asked to do overtime. When issues are raised, management holds meetings but focuses on irrelevant matters instead of solving the real problems. This creates low morale and a very high staff turnover.