Quitter or no Quitter?--PART 1

On Friday, I've decided it was the last day to work part-time at the Thai restaurant on the south side of Indianapolis (and will start at another one.) As much as I hate the idea of being a quitter, I just cannot stand an attitude of those Thais I worked with. Now the reason I said 'Thais' is because there are some other nationalities in there as well, but they are not the 'problem.' See the thing is: I've made it clear on my first day that I've already have my full-time job going on and that the two reasons I wanted to do are because: 1) To help a friend out. 2) To get some experiences in the kitchen. Now, here are some problems: (which I take it as lessons to not make them happen when I own a restaurant, if ever.)
1) I am new. So if you decide that walking me around, introducing me to where is where, and fully training me are not important, then what do you expect? My first day: here I asked:

ME: "So do you wanna show me around so I know what I am supposed to do?"
OTHERS: "Oh! that won't be necessary. You will be learning by doing?"
ME: "But I don't wanna have to ask someone when you guys are busy?"
OTHERS: "Oh! that's okay to ask. You don't need to be trained. We can explain later."
ME: "Are you sure? What about the appertizers? Aren't you supposed to show me how to?"
OTHERS: "I will show you when there is an order."

Two days later, I was still learning by doing on my own, but only God knows, how many fish cake I am supposed to make per order. My job there was supposed to be an appertizer lady, but hell, nobody trained me so let me guess, 5?

OTHERS: "Hey! this is not enough? Who tell you 5?"
ME: "Er...nobody"
OTHERS: "Why didn't you ask?"
ME: "I did, but everybody is busy, so nobody said anything to me."
OTHERS: "Why din't you keep asking?"
ME: "I did, but they keep telling me to ask others, and everybody does the same?"
OTHERS: "Can't you even guess? Five are too little. It's supposed to be six. Gosh!"
ME: "I am not a creator of the menu, remember?"

Now you imgine, there are total of 15 appetizers on the menue and every time a customer orders one of those, here we go again. I was there for 5 hours that evening, and I'm telling you, I just can't wait to get back to the newspaper. The following day my boss (who knows about my secret operation after work) has asked me if I wanted to discuss a story idea about 'a day in life in a restaurant' with our columnist. I told him I wanted to think about it. Yes, I want to. BUT I can see myself being murdered a few days after the column is published.

LESSON LEARNED: Organization is a key. Bitchy (and retarded) Thai employeee (and owner) deserve to be deployed to a war zone. Okay...Part 2 will follow.

Great Photojournalism Magazine

Above is one of the best...actually the best photojournalism magazine of all time, published monthly by National Press Photographer Association (NPPA.) For those of you who are not aware of photojournalism, this magazine will give you an extensive overview of what photojournalism is all about. Photojournalism, overall, is all about photograph that pretty much convey and capture all emotions, feelings and the tone of what has happening. Photography consumers then are allowed a chance to experience the moment and visit the history and story without being there. These pictures are mainly published in printed media, but as well as broadcast.

The thing is that this magazine is not sold with other kinds of mags on the newstand, but you must be a member to get it delivered. To apply, you must be in photography business such as photography students, photographer and so on. However you can go to www.nppa.org to take a look at great photographs and details. I told some of my friends that you actually don't need to subscribe to this mag if you wanna get in touch with photojournalism, but simply find some newspapers. If a picture you see give you some feelings, emotions and tells you of what has happening without being blunt (dead people/ murder on Thai Rath newspaper = is not considered a great picture..okay?), must be a good one.

Working with Thais in a foreign land

Since I first came to the US, this is the first time ever working with Thais and so far, it's been pretty negatively interesting. Below is what I can think of--for now:

1) There is no point to argue with the older--like I've mentioned in the previous blog, you will lose if you are younger. So save some headache, ignore it or walk away.
2) The restaurant I work part-time with right now is a family owned and operated. The owner is married to an American, and has brought her sisters over to help out in the restaurant. This is a hell when the sisters just don't get along. Everything they argue is so personal. Since the restaurant is not like a warehouse size, you end up hearing every single thing. It tough teaches me something: if I ever get to own a restaurant or any other kind businesses and decide to bring in family members--we have to agree to keep everything business related. If this can't be done, then I will move on to the next best thing. Incident from this evening: there were tons of screaming-at-each-other scenes. It's like they were putting up a freak show for everybody.
3) Some Thais just can't hold a professional manner at work--something you just can't change.
4) For some reasons, people tend to believe that I ended up picking some hours working in a Thai restaurant because I need money based on three silly reasons: ONE: they think I am an illegal immigrant who tries to make ends meet while trying to survive a hard life in the US. TWO: they think I gotta work in the restaurant because I have no education and this is the only thing I can do. THREE: they think I cannot speak English.
5) According to the number 4, I don't think I need to explain myself to anybody even though none of those are the reason why I work there. Also, why do Thais think that you must be deperate, poor, illegal and uneducated to work in a restaurant? Any idea? This is so stupid and so one dimensional.

PS: Oh..just so you guys know. I am officially now a poor and deperate Thai who tries to make ends meet, according to these people in the restaurant, and yes, I'm enjoying that perception. It is pretty funny. :D

Just when I start to hate living here

Remember a few days ago, I took a picture of the tree right in front of my apartment to observe the season change this year (see: season changes 10/06/06 blog.) Take a look at the different angle of of the same tree again in this photo--about 70% of it leaves are pretty much fallin onto the ground. A little cooler win and dropping temp have done pretty much the demage. I totally feel now that winter is no longer far away and no, I'm not excited.

I've chosen this tree to capture the picture of seasons, and the reason for that is because of its convenient since it's in front of me. I struggle my way with a cheap digital cam and this is the best I can do to make the most of the space available. Would love to use a big and better quality SLR camera, but hell, this point n' shoot one is a no brainer. After all, I didn't wanna enter this picture for a contest. Tomorrow the weather forecast says we will face the temp around the 40s. (PS: Weather forecast in this country has earned the deepest respect from me as far as its accuracy.)

DIL Thai Restaurant # 2

Lesson learned today:
1) "Skinny chef can't never be trusted" just doesn't apply to Thai chef.
2) When you are Thai and you are young, don't even try to argue with the olders (who are supposed to be more experienced and, of course, Thai) even though you're right. They will NEVER EVER admit they are wrong.
3) The one who cares about portion conscious is the 'owner.' The rest, they just don't seem to care.
4) Experienced Thai chefs in the US deserve to get paid more for their skills and specialty. For whatever reasons, I feel that McDonald's workers even get paid more. This is ashame.

Questions:
1) Why are Thai chefs paid like shit (think $1800 per month with 6 days work a week from 11 am to 9pm) even though they contribute so much to the restaurant? (I secretly believe that there are 3 reasons for this: ONE: restaurants cannot afford to pay them due to financial difficulty. TWO: Some chefs work without work permit. Some Thai res owners seem to enjoy taking advantage of their hardship. THREE: Because of the second reason, this makes no-work-permit chef struggle to find a job they wish they can do better or move on to the next best thing that may be available.) To make a great Thai dish requires skills (unlike making ham/cheese sandwich.) I believe if Thai chefs (who, of course, hold a green card, work permit, or whatever) improve their English just a little, their experience and skills will be able to attract other restaurant businesses with a higher pay.
2) So when people get paid very little, work 6 days per week all day long (say, 12 hours,) why can't you just cut them some slacks by giving those employee a little break (say 30 minutes at least.) The restaurant I work for (fun) gives no break. Now look at these over-60-year-0ld chefs around me, they don't get a break. Aren't you supposed to give them some times. 12 hours??? That's cruel.

Man...thank God I only work for fun to gain some experiences and work whenever I wish and as long as I wish. I've learned so much already!!!

A Day in Life in a Thai Restaurant # 1

So like I've said in the previous blog, I will find time to work in a Thai restaurant in Indy to gain some experiences and most importantly, to help me make decision if this industry will be right for me as far as owning one. Throughout my life, I am known for jumping from one thing to another. My interest changes like once every 2 weeks, and that I do not want that to be the case of owning a restaurant just to serve my temporary need. So here I am. I finally found just the right restaurant for me--good food, good ambience, and good location as far as business goes. I insisted with the owner that I didn't wish to wait tables (it's just not my thing dealing with customers in general...not right now.) I want kitchen. I love to cook.

Ended up today, I worked of a total 11 hours straight--here we are talking about 11 hours with no break (of course, they will pay me.) Very long hours are what experienced restaurant owners have told me in the past. When you work in a restaurant, not part-time, it will be long hours. Imagine you own one--unless you have pretty thick financial resources that you can just hire just about everybody to work in each position. After all, all Thai joints in Indy are family owned and operated. There are mom, dad, kids, sisters, brothers...something like that in the restaurant to cut the cost of employees if you ever want to hire one or ones.

WHAT I HAVE LEARNED TODAY:
1) I am able to make like 300 spring rolls in a few hours.
2) Health Dept visits the restaurant once every 2 or 3 months.
3) Wok and gas stove make food taste better.
4) Creativity is a must when it comes down to creating satisfying side dish.
5) It is a great idea to hire a head chef who knows how to make great Thai foods. Owner can cook themselve to save some money, but it will be damn busy with all other things to think about (if the owner can cook.)
6) Should hire hispanic (preferably mexicans) to help out in the kitchen. They are so great!
7) Employees should be strictly reminded to wash their hands regularly.

Restaurant Business--Is it as hard as it sound?

A lot of people want to open a restaurant, but like writing a book. Everyone wants to write a book, but it is not for everyone. Am I right? Opening a restaurant has been one of the debates I have with a friend for a long time ago--to be exact, opening a Thai restaurant in the US. The location and how the hell we are supposed to make it happens, only God knows.

One of my inspirations comes directly from a BSU friend, Ole, who 5-6 years ago would be the last person on earth I would have expected to own a restaurant. He never cooked and back when we were in college, he never expressed himself, not even once, he wanted to open a restaurant. Ole's roommate acted as his personal chef when they lived in an on-campus apartment. A little after graduating, Ole worked in a high-ended/ high paying job on the west coast. As far as I know, his career is a time-comsuming on and that left Ole with a lot of money, but a little time to spend. A few years later, Ole called me to let me know that he had bought a Thai restaurant in Florida, and that he would start right away. There have been a lot of phone conversation between him and I, but to make it short, two years, two Floridian houses, one house in Thailand later, Ole is ready to retire and go back to Thailand.

It is not exactly about money that inspires me, but more of a CAN-DO attitude Ole has had along the way of running a restaurant and his ability to get along with pretty much anybody. Before the restaurant even opened, he had no food business experience and so on, but with the right mentality, he made it, and made it great. I called Ole last night, and sadly, he decided to sell his restaurant away due to his family emergency and that after training the new owner, he will fly back to Thailand--for good. The reason I mention Ole here has nothing to do really with restaurant business, but has so much to do with, again, his CAN-DO mentality and his dedication I admire. My personal reason of owning the restaurant some day is to feed my need in life. To be exact, I really do not want to pass it by then look back, and regret that I have never made it happen. I guess I'd rather fell, but have done it, so that regret will not be an issue in the future.

However, I wanna be smart about it. Running a restaurant is like taking a responsibility of everything you can imagine of. I might as well should try to work in a restaurant to see what's like before jumping the boat. Who knows.

INDY--my Indy

I first moved to Indianapolis at the beginning of 2005 from Muncie (where there is absolutely nothing to do besides college parties.) I've setting on the northwest side of Indy where I find it very convenient to access the town through our giant highway 465. Indianapolis aka Indy is a very nice town to live, work and build a family (aside from the fact that winter is pretty brutal,) I quickly find the town very safe and clean. People attitude are decent besides the fact that some know nothing about the world outside them. I'm not surprise of ones choose Indy to settle down, and live happily ever after, but here is not my case.

As far as I'm concern, Indy is not a very diversified city with lower than 5% of minorities and lower than 1% of asians, even though the city feels that there are people of colors everywhere. According to me and my observation, I disagree. We have only 7 Thai restaurants in town, and probably one of them meets my standard. Yet, the best one is not even in town. I takes me about 45 minutes to get there. This is pretty sad. Aside from that, the weather here suits those who are spontaneos because it leaves us, who obviously do not have any control towards mother nature, with little to no clue on what kind of temperature will be like in the next 30 minutes. Summer is pretty short to me, but long enough for those who are fond with cooler one. Winter is extremely long for any Thai who lives here. It can start in October until, God knows, when it will end. Indianapolis is a home of Indianapolis Colts, Indianapolis 500 and Pacers.

Season Changes

I've marked my fall of 2006 today when walked outside my apartment, observing the tree changing its colors this mid morning. I use this cheap/ low key/ snap and shoot camera for a quick shot just right outside my apartment. I have have been holding this thought for a long time since attending Ball State that I will photograph one tree on the same location during season changes--from summer to fall, fall to winter, winter to spring and spring to summer once again. You will be amazed of how things are different and even with the same spot, same objects, colors--it has so much to do with its colors and emotion.

While attending CMU, a professor was saying some things about colors and humans mood--how they are related and effect on each other. People tend to feel happier in the morning, compared with evening when the sun is about to set. Statistics says people tend to commit suicide in the late evening instead of morning or mid day. Obviously, when you do get depressed, try to hold the thought, sleep it through, then let's deal with it in the morning. (Okay..need to stop now. I mean to write about season changes not phychological stuff.)

A lot of people love fall--beautiful landscape, mild temperature and lots of football games. Note exactly what I have in mind. Fall, to me, marks the beginning of winter. I hate it. When leafs turn yellow/orage/red/brown, it means all of this will be going away in a matter of weeks. Then they will all end up on the ground, making its mark to cold/bone shaking winter. I prefer spring, feeling like every single life has turned to live again--more of a refreshing thought.

Marley & Me

As a journalism graduate, I am ashame to admit that my last 'REAL' book (= any book with 100 pages and up!) read by me was six years ago. As far as 6 years ago, I was forced/ obligated to read In Cold Blood as a requirement for my literature journalism class. It happens to be one of the best written books so far, and I never felt so lucky.

I bought Marley & Me (http://www.marleyandme.com/) a few weeks back, hoping I would get to read it during my surgery recovery. I drove the Barnes and Noble a day before the surgery, glazed through all the best sellers, and here it was--a picture of a cute yellow lab. Yes, I bought this book because the cover is cute--that's all. I had never got around to it until yesterday, starting at 11 am 'til 3am. This book is awesome. I got lucky again. John Grogan, author/ journalist/ columnist, portray stories of his yellow lab like no others. This is seriously a great book to read--it is not only a dog book, but also family. Writting is vivid, funny and well portrayed. I now follow Grogan to his column about Philly (http://go.philly.com/grogan) even though it has nothing to do with me. Love his style of writing.