Oliva from Paris

Chapter 4

Finally, we got all our licenses and our shop opened. Around 2 weeks.

For me. The pressure as a partner is so different from helping other clients as a consultant. It is definitely challenging to balance my mind between being a consultant and a partner. I realized this after 10 years.

FDA officers ask us to report about one salary issue and tax police officers also ask us to report on Fapiao issues, which makes me scared about what’s going on. After I push. Oliva told me that his ex Italian partner might report. Then it’s his issue with others. Why didn’t he tell me before? Why? This brings me extra pressure.

I keep begging officers together with Oliva. Luckily, we are just open and we don`t have that much money to afford a penalty and officers are highly polite to support us to keep running business. We are safe.

The street sign management office came to us about putting our restaurant’s sign on the door. We are in the process of applying our brand.

During communication with the local police, a fire officer arrived at the shop because our table blocked the fire exit.

Do you remember our traditional Chinese way before we started doing business in a different area? I called a new friend from the police calling center of Jin An area, and he was extremely helpful. There is no penalty for us, but we need to write a promise letter stating that we will take responsibility for any legal issues that may arise.

This is one of the keys to doing business in China. The officers are friendly. Perhaps foreigners will understand it one day also.

One day, the exhaust issue came back. Over 5 ladies came to our shop and asked us why it was so smelly when they opened their window upstairs. They did some research but couldn’t find out where our exhaust system was. Olivia and I apologized to them politely without telling them the truth that we didn’t have a legal exhaust pipe and were just using the air conditioner as a cover. It’s lucky that they didn’t search again.

It’s another valuable lesson:
Chinese officers are willing to help you without penalty if you ensure food safety.
The Chinese private landlord was tricky, but eventually paid the penalty according to the contract.
The management office is important.

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Dude, this thread is GOLD~~~ I’m lovin’ the ups and downs of your restaurant adventure in Shanghai. You’re a total boss for sharing all the behind-the-scenes drama with us.

I gotta say, I was on the edge of my seat when you were dealin’ with those FDA officers and tax p o l i c e. Like, what even is that? But seriously, it’s crazy how much red tape you had to navigate just to get your restaurant off the ground.

And let’s talk about that exhaust issue… LOL, dude, I’m dyin’ over here. You’re a total pro for keepin’ it real and not sugarcoatin’ the struggles of runnin’ a business in China.

Anyway, major props to you for sharin’ your story with us. It’s been super entertainin’ and informative. Can’t wait to see what other adventures you’ve got cookin’ up.

Keep on keepin’ on, bro!

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Hey.I got my tears after your messages.Lots of mistakes in my youth.Luckily I got a chance here to read myself like checking mirror and I hope my lessons can save your time and misunderstanding about China in case.C’est du chinois.Hahaha

Thanks.Keep moving

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Looking forward to hearing more about your adventures in Shanghai!

P.S. “C’est du chinois” made me LOL! You’re a natural at this whole international thing.

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Hahaha.Noted.Keep in touch.

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Oh.My bad here.Nice to meet you.
Luckily I got Korean neighbors at my teens.My first Korean soap opera and first sojiu were from them.It touches me and it encourages me more on different cultures.Cheers

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