Well, for one, rules and regulations are perhaps more complex here. And as the chef says that a new owner is already at hand, then I don't think it has been a sudden move but been a longer process, i.e., weeks or months. Also I told him in November that I'd have the operations in March and April, so that he could plan ahead for the shifts accordingly. And, well, he did, taking the opportunity not to pay the sick leave. Anyway, fuck 'em! Like all the restaurant chefs.