| Learning Objective #1: Identify two occupational hazards that restaurant workers are likely to face in the course of their work | |||
| Learning Objective #2: Increase their awareness of disparities in occupational hazards that immigrants face at work |
Data used for this presentation are drawn from an ongoing ethnographic study that examines occupational experiences of Chinese immigrants working in restaurants and factors influencing their experiences. An ecological framework is used to guide data collection and analysis. Immigrants who meet the following criteria are recruited from communities in the northwest region of the United States: (1) born in China, Hong Kong, or Taiwan, (2) at least 18 years old, (3) able to speak Mandarin Chinese, Taiwanese, or English, and (4) have had work experience in dining restaurants for at least 6 months. Data collection methods include in-depth interviews, participant-observations in local restaurants, and two paper-and-pencil questionnaires.
Preliminary analysis of 12 interviews suggests that these restaurant workers commonly face chemical, biomechanical, physical, and psychosocial hazards. Psychosocial hazards (e.g., hierarchical work relationships, pace at work) were mentioned by all participants. Physical hazards (e.g., heat, ventilation, hot oil) were often brought up by cooking helpers or cooks. Chemical (e.g., cleaning solutions) and biomechanical hazards (e.g., lifting heavy loads of dishes, slippery floor) were usually revealed in dishwashers' interviews.
Literature has showed that immigrant workers have higher rates of occupational accidents than native workers in their receiving country (Dembe 1999). Findings of this study will enhance nurses' knowledge about the kinds of occupational hazards that restaurant workers may face and guide the development of strategies to decrease disparities in occupational injuries and illnesses.