Despite the great progress in the food economy, the transfer of surplus labor from rural to urban areas is an inevitable trend of historical development. Many urban migrant workers come from poor and remote areas, and most of these farmers are junior high school graduates who must earn a living, so chefs are their first choice.

Today, they have become the backbone of the culinary skills team and are busy working in hotels, restaurants, inns and hotels across the country. Their incomes exceed the income levels of industrial workers, with some earning tens of thousands of dollars a month, more than many high-paying white-collar workers in modern corporations. First is the New Year's Eve. The New Year's Eve dinner is the most important part of traditional Chinese folklore, and as people's consumer attitudes and lifestyles change, more and more people are accustomed to eating in restaurants.

In this way, the restaurant chef's New Year's Eve year has become a problem, and when other people eat a sweet New Year's Eve dinner, their New Year's Eve dinner is only to make do. New Year's Eve is waiting for customers and coworkers to **** into dinner. Second is the basic lack of social security. Currently, most companies do not include chef protection in the social security system, there is no mandatory regulations and corresponding policies, and the chef insurance coverage clearly implements a "double standard".

If you lose your job, you won't get unemployment benefits; if you are in trouble, you won't get the minimum cost of living; if you are sick, you won't get health insurance. Meanwhile, overtime is widespread and very serious. Cooks in small businesses typically work 10 hours or more a day and cannot miss weekends, eight-hour work days and legal holidays.

In addition, the right of cooks to be paid wages is seriously violated. Chef restitution is arbitrary, and malicious defaults and payroll deductions are very common. If you deduct one day's pay within 10 minutes of being late, deduct two days' pay for that day. In all of these cases, chefs hold back from fighting back, but the only purpose is to temporarily protect today's jobs.