月薪40到60K...餐廳卻徵不到炒飯師傅 - 職場
By Rosalind
at 2016-06-20T10:30
at 2016-06-20T10:30
Table of Contents
好像很多人只會看到 這工作有滿滿的缺點
例如 炒到最後 肩膀會爛掉 手可能會報銷 好累 好熱 周末一定不能休...
請問哪個餐飲業的廚師不是這樣?
難不成你一個餐飲系畢業要去空降當五星級餐廳主廚 鬼才會請你去咧
職業傷害本來就是風險之一 尤其做餐飲的
大家似乎看不到任何其中的機會 一家店炒飯能炒到冠軍 勢必有他的眉角在
廚師進去好好學個一年半載(吃點苦 是會死?) 出來開店也是一條路 很多都是這樣
大家口耳相傳 " 妹仔呀 這家新開的飯館 師傅是冠軍炒飯出來開的..."
" 白癡喔 那家排隊那麼多人 我帶你去吃那間
也是冠軍炒飯出來的師傅" 諸如此類
ps.其實這新聞我很懷疑它的真實性 是否過度誇大
炒飯師傅四五萬一定有人會去做 又不是每個人都像勞方板板民一樣
寧可閒閒在板上一直噓資方 非得要找到"合乎自己身價"的工作才去不可
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