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The following work in a pure Japanese hotel

Hello all!
I'm living in a country of mad, Japan!
Last time, I've written about my new job.
And today, c is the sequel! My

this fucking new job becomes more and more unbearable!
The hierarchy of this hotel is more important than what I had imagined.
C is unbearable for me!

work is not well organized or say that we must find is even a spot-that it should.
So we do not give me too much order, and I have to find myself, but after we yell because m n etiait not what he had to do first.
We do not give me enough information to do something but after it meters yell because it was not like that n that he needed to do.
And of course the Chief is the superiors are absolute.
Although we berates m for stupidity committed by another person, c m is I who apologize. It
m yell all the time for nothing.
I do not know if you understand this situation but it s not like when I worked in France.
Apparently this phenomenon is not restricted only to this hotel, but in almost all the pastries in Japan.
I wonder if I can continue to be a pastry in Japan.
Benefits work of this box are

have paid vacation (10 days per year) receive 14th month

have days off on weekends

CITED three things above are impossible to have when working in a traditional pastry in Japan .
So these are great benefits!
But in return, I lose the moral, I am not happy and I'm dead after work.

I am now thinking of solutions: either

find another pastry nicer (c is too complicated to find one) is

find another branch of work in which I can use my french and I make pastry at home or

find a cafe where I Can make pastry but less sophisticated than what I was doing until now is

find organic coffee or I can possibly make pastries and cooking because ca m also interested

I do not know how I'd do, but I do know is that I work at Christmas in this hotel ...
hoping I can keep his cool until the day I leave this club.

Burton 2010 Triad Binding Removal

Working in a hotel

I no dico today, I am sorry to make many mistakes! It's been 2weeks

I work in a hotel as pastry.
But my status is still "albaito" which means an insecure job. After two months
test, I can finally have all payroll taxes and then later I can go to CSD if I pass an interview with the manager of the hotel and again later (they say it takes about 3 years ) I have the right to enter a contest to be a real employee of this hotel. It
long way, but in Japan, in hotels, is about normal.
to be "used" CDI must be "Shinsotsu", that is to say, you just finished your studies.
It occurs in many branches of Japanese society. For
either say they do not yet have their own identity and therefore they can easily obey the rules of the company they work for.

I chose to be a pastry chef in a hotel that overcharged pure pastry corner for just two days off per week.
For Japan, the condition of employment in small businesses is catastrophic!!

The hotel where I work is not a palace but it is a luxury hotel that gives a good performance and good sweets.


trvail The Japanese-

1. Every morning, these are the apprentices who arrive earlier and preparing for their superiors. When
2. takes a break, we told everyone "I take a break" and then says "go ahead" then when you come back from the break, we tell everyone "Thank you for my break" and then says "well Income ". "(I can not quite translate Japanese greeting too!" But these are salutation of more or less polite)
3. When we finish the day, we go to the office of "great leader" of the hotel to greet
4. When someone with whom one has the relation is to develop one of our top and at the top it says "yoroshiku onégaishimasu = a greeting to request a service," we reiterate that it also completely futon "yoroshiku onégaishimasu "
5. There are specific job for new employésé (tasks whatever), then the senior never touch the washing machine and they never go looking for raw materials warehouse.
6. When supervisors make the remark , apprentices answered immediately "I'm sorry" Even if there is an unquestionable pretext, he does not say. Here is no excuse.
7. Apparently, there is little violence to a new male employee. (it happens often in pastry is allucinant it still exists in this modern society if !!!!)
8. Avnant is insulletait their new employees too, but like most of them left the hotel after a few months, they changed their system of "education" and now I feel better!
   
9. After a few days, there was already a "Nomikai" which means a meal of work almost mandatory you go into a bar-restaurant with all colleagues.
   

• there was "nominal Ikki" quasi-mandatory. The head forced to his apprentice or his lower drinking a glass of beer at once. From
• nouveux employees were trying to pour beer into a glass of their superiors to thank their superiors.
  
• At the end of the evening, waiting for their superiors pastry out of the restaurant to greet them.

This does not look at the Japanese
superiors are working as apprentices after completing his day ...
is bizzar!

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pure Japanese workers in Japan are slaves to their business or what? My trip to India

I knew it ... But it's unbearable!

In France, the logic is rather "Employees work which firms pay wages as equivalent. "And yet" It's the employees who keep their company so it's employees who have the strength. "

In Japan, the logic is rather "employees receive their salaries, so they work anyway for the company. "And yet" It is the company that pays the salary, so it now has the strength. "
And what is more surprising, the Japanese have no doubt concerned !!!!!!!!

I worked in a small family business with a French chef.
But he was already 10 years that it is in Japan, so I can not tell you how it was ...
Anyway, the work of this box was not at all what I wanted to do more

There was no social security contribution paid by the company.
overtime were not paid, which gives about 4euros per hour, well below the SMIC Japanese (specifically, I was paid monthly, that is to say, whatever I'm working 70heures per week, at the end of the month I always hit the same salary.
No 13th month. I must tell you that in Japan, if you work in CDI for a large company, you can touch up about 18th month!!
No paid leave
I 65heures worked an average week.
One day off per week.

Obviously I have stopped working and as of July, I work for a company again "pure" Japanese, then I can tell you with pleasure what happens!!

life led by working in that box was exactly "metro-boulot-dodo".
While I was finally in Japan, I had no time to see my friends.
Then I did not even have time to get out with my boyfriend because we did not have the same rest day, me and him on Monday, Saturday and Sunday. Fortunately, we live together!

Up here, I told you about the miserable life in Japan.
But it's not the case with all Japanese.
It is still benefiting from the rich country of Japan.
And not all companies do not pay overtime.
But at the same time, I can tell you there are worse !!!!!

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Crackers Belin


A revelation this recipe. Now it's on, when I was a drink I hold the remake. I made the recipe in my nature 2 . I changed into exactly what I wanted in the end. They are really crispy! PERFECT.

Preparation time: 20 minutes Cooking time
: 10.15 minutes per plate


-
1 egg - 250g flour
-
water 90g - 50g olive oil
- 7g salt
+ Paprika - poppy - herbs de provence - sesame - Gruyere -

ketchup Combine all ingredients except the spices. Form a ball and let dough rest 10 minutes. Preheat oven to 160 180 ° C.
Spread the dough on a floured surface. Expand shapes the size you want. Place on baking paper or silicone. Sprinkle with spices or herbs. Bake 10-15 minutes. Cool and cook until all the crackers batter.