​ Hi everyone, I recently started a food service job in Japan (meal preparation), and I’d appreciate some perspective from people with experience working here. I came to Japan with a few others, but we were assigned to different locations. Some of them are working in Tokyo, while I was placed in Saitama. I understand that salary differences between Tokyo and Saitama are normal due to cost of living, so I don’t see that alone as an issue. However, what I’m trying to understand is the balance between workload and compensation. In my case: I’m currently involved in preparing around 800 meals Others I know are handling significantly fewer meals (around 100+) Despite this, my salary is lower (likely due to location differences) I’ve already signed a one-year contract, and I actually value my current workplace and team, so I’m not looking to leave. Instead, I’m trying to approach this situation thoughtfully and professionally.…