My Experience with Trial Shifts at Chinese Restaurants in the USA

It’s a common story: seeking employment in a bustling city often leads job hunters to explore different avenues. After a rather unpleasant trial shift, I decided to give it another shot at a well-known Chinese restaurant. However, what unfolded was an experience worth sharing.

A Bumpy Start

Despite the notorious reputation of Chinese restaurants when it comes to their handling of employees, I found myself in a situation where I could either stay idle or venture out and gain some experience. Initially, the owner was clear that the trial shift would be unpaid but promised a meal of dumplings and milk tea in return for my time.

The Setup

Before my shift, I received a menu to study, with the owner emphasizing the need to familiarize myself with English ordering. The restaurant was short-staffed since one full-time employee was leaving, which added to the chaos I was about to step into.

Upon arrival, the atmosphere felt off. A husband-and-wife duo was managing the busy kitchen while a friendly Taiwanese girl was stationed at the front. She was juggling multiple roles: taking orders, managing the cash register, serving drinks, processing takeout, cleaning tables, and washing dishes. It was a classic case of an “all-rounder,” stretching oneself too thin!

Surprising Dynamics

During the two hours, I observed the Taiwanese girl handling the pressure well, but she was continuously criticized by the owners. When she was asked to teach me how to take orders, chaos erupted as customers arrived, and the couple started shouting at each other, adding to the stressful environment.

Curious about her experiences, I discreetly asked if she was applying for a different job. Her response echoed the sentiments of many in our community: a lack of understanding from the owners about running a business effectively.

Unwritten Rules and Expectations

The first hour was disheartening. Despite it being a trial shift, the expectations felt unrealistically high. The owner assessed my performance based on the skills of a seasoned worker while showing no respect. Instances of shouting were common, and I was often treated as if I were merely an object rather than a human being.

To make matters worse, the wife had a heavy accent, making communication difficult. My clarifications were often met with impatience, highlighting the fundamental issues that arise in poorly managed workplaces.

Time to Move On

With just two hours logged, I promptly took off the work uniform and informed the boss that my shift was over. Surprisingly, he asked what I’d like to eat. I had initially ordered the cheese lychee milk tea and shrimp dumplings—but alas, reality struck again when the Taiwanese girl mentioned that the chef wouldn’t prepare my choice during peak hours. Instead, I received ordinary pork dumplings. The experience left me bewildered but also somewhat amused.

Key Takeaways

It’s unfortunate that many Chinese restaurant owners do not offer paid trial shifts or clearly state their terms. There seems to be an expectation for English-speaking employees to bridge the communication gap, but this often stems from the owners’ inability to communicate effectively themselves.

In Conclusion

While my experience was filled with challenges, it provided valuable insights into the dynamics of working in small ethnic establishments. Respect and proper management go a long way in ensuring staff retention and a positive working environment. With these experiences in mind, I hope to find a workplace that values its employees and treats them with the dignity they deserve.