I've been a line cook, restaurant owners are absolutely untrustworthy and hostile. The food industry is one where exploitation, highly aggressive staff retention practices (making employees dependent on you for a visa, threatening to spread lies about you, etc.), crazy unhealthy hours and just a generally awful culture are standard.
I've worked in the restaurant industry in the US. It's nothing short of horrifying, and often traumatizing for those involved.
I've seen no overtime pay happen, lies from management to get unemployment claims denied, management not actually firing people but just giving them zero or reduced hours to mess with the unemployment claim process, the VISA fuckery you mentioned, harrassment. Intentional scheduling of conflicting days for people with multiple jobs. Being made to work 7 days a week for long periods of time. Being made to repeatedly close late at night / early in the morning and then open the restaurant the next morning, a few hours later, and work a double. Being made to work while sick (this happens a lot).
A gold comment I heard from one manager was "I don't pay overtime because these motherfuckers already take enough of my money" (referring to the employees). This same guy was shaving time slips to keep them below 40 hours.
Can vouch for the life science industry being like this as well. Management threatened to make us check in every hour of work. Spending an eighth of that hour writing an explanatory email was pretty toxic.
