City standards are different, some third and fourth tier cities may only be about ten dollars, my side of the KFC is 11 yuan (a few cents on rounding up) an hour. Tier 1 cities might be a bit higher, and it won't be more than 20 bucks an hour.

The hourly rate is the same for full time and part time, usually in the range of $4-6/hour (for regular employees), and your hourly rate goes up as you move up the ladder.

Whether full-time or part-time, you can't work more than a maximum of 202 hours a month, and restaurants usually keep it around 167 because when it goes over that, the restaurant has to pay a 1.5 hourly rate, which raises the restaurant's labor costs.

Domestic restaurant scheduling, on a macro level, is still relatively backward. Many companies, despite their size, still use very traditional methods, such as the store manager's own experience, to schedule shifts.

Some companies realize this problem and want to find some slightly more professional way to schedule, it is also very difficult to implement. Because scheduling is not only combined with human resources, it also has to be processed in conjunction with operations, store locations and other dimensions of data to arrive at a scheduling model.

The SAAS systems within McDonald's and KFC also give the power of scheduling to the store manager. The system collects business conditions for each time period over the past few weeks. The store manager will use this business situation to predict and schedule the number of employees for different times of the day. And McDonald's has found that flexible scheduling in 24-hour stores costs less than three shifts.

This type of scheduling can be summarized as: busy time to add, idle time to rest.