The restaurant is often understaffed, largely because of cost-cutting, which means employees are frequently expected to cover the workload of two people with very little support. The pace is extremely intense.
Lateness by 2 minutes is not acceptable, but if starting 5 minutes earlier you are not paid for the 5 minutes. Ridiculous.
There is a high turnover, due to everything mentioned here.
Management can also be frustrating. Requests from staff do not always seem to be taken seriously unless they are directly linked to sales, and some managers contribute little beyond giving instructions.
Scheduling is another issue. Even when staff communicate unavailability well in advance, they may still be put on shifts and then expected to attend.
Finally, the staff food policy is poor compared with other restaurants I have worked in. In many places, employees are given a free meal during their shift, whereas Bao only offers staff a 50% discount.
