兩頭班已經是常態了嗎? - 加班
By Kristin
at 2017-03-02T18:12
at 2017-03-02T18:12
Table of Contents
小魯本身餐飲相關科系出身,雖然台灣的餐飲業風氣很差,但由於個性關係還是對餐飲業
蠻有熱忱。
但個人最無法接受的就是餐廳最特別的兩頭班制,也就是可能10-14,中間空班兩小時,
再從16-20,再伴隨著一小的加班。
我真的超無法接受整天大概10-12小時都泡在公司,這樣下班後還有自己的生活嗎?可是
讓人超灰心的是許多連鎖餐廳及知名飯店都是用這種班別,還是我還太菜才無法調適自己
呢....
真心覺得兩頭班是很偉大的發明,不知道大家對兩頭班的看法如何呢
--
蠻有熱忱。
但個人最無法接受的就是餐廳最特別的兩頭班制,也就是可能10-14,中間空班兩小時,
再從16-20,再伴隨著一小的加班。
我真的超無法接受整天大概10-12小時都泡在公司,這樣下班後還有自己的生活嗎?可是
讓人超灰心的是許多連鎖餐廳及知名飯店都是用這種班別,還是我還太菜才無法調適自己
呢....
真心覺得兩頭班是很偉大的發明,不知道大家對兩頭班的看法如何呢
--
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加班
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