SLAVE-LABOR IN BROOKLYN
"THE FUNCTION OF FREEDOM IS TO FREE SOMEONE ELSE"
- TONI MORRISON
after a few years of training as a volunteer in multiple kitchens, throughout various cities & states- and from cooking up a storm in my own space when the comfort allowed- i began to seek employment for BOH (back-of-house) restaurant work. i bounced in and out of spaces making inquiries of the sort and came across a posting stuck to the window of 'asian flavors,' a neighborhood eatery in bed-stuy, seeking to hire new staff. this blessing occurred, as im making my way to the train- leaving a nearby soup kitchen- for my nightly routine of riding all night, finding bits & pieces of rest in between. with my head held high & my normal doubtful hesitation, surprisingly dropped out of my aura and dressed in confidence and self-worth, i pushed open the door & walked straight in. after a 10 minute fully one-sided conversation with the owner; repeatedly speaking over me and casually bringing up the idea of little to no money, i was hired the same night. i walked out of the front door excited and nervous, ill-prepared for the phone call asking me back into the restaurant for a nights' worth of work. i didn't have the proper shoes for kitchen work, which was overlooked as they needed kitchen help on a desperate level. so, i sucked it up and dove in, joyful at this new opportunity.
they had another employee who'd been working there for some 3 months who i began to enjoy as the hours passed. he was young & still learning, but really kind and helpful. the owners, however, sloppily spoke to him and at him with frustrated disrespect. i had to step in on multiple occasions & defend him; something i found incredibly uncomfortable. i was told the shift on a regular basis is noon to midnight- a 12hr shift. i had no qualms with this, seeing as it'd keep me busy and happily immersed in a new atmosphere. on the night of 12/3/24 i stuffed my belongings into a locker, wrapped my hair into a bun, fastened an apron around waist, tied it at the top and headed into the kitchen. i worked from 3pm-7pm before requesting a break, since it didn't seem they'd offer me one. by this time i'd spoken with the chef about adding a vegan option to the menu- a dish i created. she curiously obliged, allowing me to prepare the hearty meal as a sample for she and her husband (the owner), to taste. i proudly carried a bowl to the front and sat & ate for about 20 minutes before i had to return to the kitchen. so, if you happen to drop by and spot the 'three bean stew,' just know, it's my dish. once my break ended, i dreadfully returned to the kitchen to chop, and prep for the next day. my feet were throbbing, ready to burst out of the heeled acme boots i had to unzip for some relief. i found a stool to sit on & briefly rest my weary soles while i continued to work. after another hour of constant work, i came to the realization that they actually wanted me to work until midnight. because my feet could no longer hang, i asked to be released around 9pm. this didn't sit well with them, but i was exhausted at that point; the duties were non-stop and the energy draining. i knew from the way the owner spoke at me, to me and over me that he wouldn't be open to any of my suggestions with regard to a system in order for kitchen work & restaurant duties to run more smoothly and efficiently. ideas i'd developed from my 15+ years of restaurant & hospitality experience.
so, i went to the back to say goodbye to the other staff member and collected my belongings from the locker to head out, knowing i wouldn't be back. i sensed the overworked and underpaid vibe from just being there the 6 hours i'd restlessly endured. before my departure, i was taken back to the earlier conversation about money. he'd complained about staff not returning because they expected more pay and/or consistent earnings. valid. his words, "they were all about the money." he verbally noted the lack of customers, therefore the inability to pay what they'd deserved or wanted. a challenge many new businesses face. i understood their plight as i wasn't looking to get rich. i'd accepted the position to gain more experience, but i never expected to be cheated out of earnings because the owner didn't want to pay a simple hourly minimum wage to retain staff. he literally gestured to paying what he could based on daily sales. a common practice when paying under the table and/or taking advantage of someone with a lack of experience or resources to complain.
on my way out the door, he thanked me for my assistance and handed me $10 for the 6 hours of work i'd put in. if you've done the math, like i did, that's less than $2/hr. i've participated in stages at different restaurants, but they usually last around an hour or two, not six and most often, if there's no pay, you receive a meal for the time and effort exerted, and you find this out at the very beginning of the stage. my thoughts to never return were spot on. he called and texted the next day, hoping for my return. i sent a follow-up text letting him know i was completely uninterested in working for slave labor wages and proceeded to blocked his number.
LET'S NEVER SUPPORT SLAVE LABOR!!!!
THIS POST IS TO SAVE ANYONE INTERESTED IN EMPLOYMENT TO STAY FAR, FAR AWAY FROM ASIAN FLAVORS
