Occupational Experience of Immigrants Working in Restaurants

摘要

The eating and drinking (E&D) industry is the third largest employment sector in the United States; and restaurant workers make up the largest proportion of E&D workers. It is estimated that E&D workers sustain more than 5 percent of reported nonfatal injuries nationwide. Washington State reports even higher rates with a 7.6% injury rate in 1999. The E&D industry, and in particular the restaurant industry, is one of the most common workplaces for Chinese immigrants; however, little is known about the specific work experiences of Chinese immigrant workers. This study used an ecological model to examine the experiences of Chinese immigrant restaurant workers and to identify factors that affect these workers' occupational health and safety. The ecological framework that guided this study consisted of four levels of influence: microenvironment, organizational, socio-community and macroenvironment.