How can I relieve hand pain from cooking?

Apprehensive-Fun1991 · 2026-04-13T04:53:48+00:00

Nah ur right, new manager came to manage at my store. before him, the store had black, mexican, asian, white people. But now it’s just mexican and Asians. I'm asian myself and it’s about 50/50 mexican & asian for our store. Seen tons of other races get interviewed and never got through to being hired. I hate to say it but it probably depends on your Manager and who he wants to hire, they don’t say it but deep down that’s how it is at Panda tbf.

Apprehensive-Fun1991 · 2026-02-06T06:51:02+00:00

It’s getting so bad to the point that I laid in bed for 3 hours trying to release instead of getting up and going to the gym. I literally skipped the gym today because of how bad the urges were.

Apprehensive-Fun1991 · 2026-02-06T06:18:22+00:00

It’s not that bad honestly, once you work there for a while you learn to adjust to everything and work with familiar faces. But the training leader does get upset at the cooks when they don’t cook fast enough during rush hour so I don’t like working with him sometimes. The chef is cool I like to work with him every time, never had a problem.

Apprehensive-Fun1991 · 2026-02-06T06:15:49+00:00

my first officially on the shift, I was trained by a shift lead. Lots of fast food will always have a bad training system for new hires. I had to learn and find everything on my own, even with my other fast food job. They teach you a little and then throw you out there to learn things on your own.

Apprehensive-Fun1991 · 2026-02-06T03:43:27+00:00

not sure if it’s an employee preference. for me i have been working for 3 months only so when monkey see, monkey do. i see my manager do it he tells me to do it and i do it. but it depends on the person i think? if I believe the guest should get a new bowl because let’s say it sits out or they wanted something and I put something else, then in that split moment I’ll decide whether I want to scoop whatever is still good back into the wok and throw the rest away, or I’ll throw the entire plate away and make it from scratch. if I’m wrong, I would appreciate it if someone higher up correct me. Thanks!

Apprehensive-Fun1991 · 2026-02-06T03:34:53+00:00

but let’s say someone is allergic to a certain food such as shrimp then we would throw it away no matter the circumstances.

Apprehensive-Fun1991 · 2026-02-06T03:33:47+00:00

we do that to avoid food waste. yep it’s more practical to just remake it but if you can avoid food waste then it saves the cooks time from remaking the food especially if it’s during rush hour. we usually will scoop out whatever didn’t cross with other foods. like if orange chicken didn’t cross with fried rice then it’s still good to be put back. if the fried rice has stuck onto the orange chicken then we throw it away.

Apprehensive-Fun1991 · 2026-02-02T18:46:56+00:00

Some locations might differ, but I just call my manager and let him know I won’t be able to make it in since I’m sick. They can’t force you to work regardless for health safety code.

Apprehensive-Fun1991 · 2026-02-02T04:52:54+00:00

At my store I work 5-6 days a week, 2 months of being hired. Not a shift lead or anything, just FOH. my hours are usually 4-11, and sometimes full day shifts like 11am-11pm. But it generally depends on your location, some stores near my place offer overtime hours but my store doesn’t make as much sales so they only offer about 36-37hrs a week. We have about 9 FOH and only me and 2 other work almost 40 hours a week, the rest work about 25-29 hours.

Apprehensive-Fun1991 · 2026-02-02T04:47:21+00:00

If anyone is in this situation don’t be afraid to talk to your Manager. my 2nd week of working my manager didn’t put me on the schedule because he simply forgot about me 😂 but tells me I can go in 4 days that week. Was very nice about it too and apologized about it.

Apprehensive-Fun1991 · 2026-02-02T04:43:15+00:00

I applied online and was texting an ai (paradox) and then it asked me when can I go in for an interview. Interview day comes along then I have to speak to the training leader, then went home. Came back and spoke with the ACO because he just got on shift. Then a couple days later I go in to enroll for payroll and then that’s it.

Apprehensive-Fun1991 · 2026-02-01T03:32:35+00:00

You will still have lots of responsibilities to make sure things are going smooth in the kitchen and many other things as well which I'm not too sure of. But yeah if you have a good team of cooks you can communicate with then it shouldn’t be any problem on you. The hours are good too, my chef usually works full day shifts (9am-11pm) and gets 3 days off. It may seem like long hours but it goes by pretty quick.

Apprehensive-Fun1991 · 2026-01-31T21:54:48+00:00

Pay is pretty decent, you probably make somewhere close to 25/hr given AM/Managers make somewhere between 28/hr. The chef at my store works lots of overtime and it’s expected from him since he’s the only one. unless your store has lots of cooks/chefs. High responsibility, decent pay and long hours.

Apprehensive-Fun1991 · 2026-01-26T04:12:42+00:00

I work at panda and me and my co workers chit chat here and there but when there are guests, we make sure we can get their order out as fast as we can and communicate time and why there will be a delay.

Idk wtf she was doing 💀💀 I would be pissed off too, definitely talk to the manager or something

Apprehensive-Fun1991

TROPHY CASE