So, I've been looking for another job, and like a lot of us that are in that strange grey-area of androgyny in which you pass sometimes and other times you don't, I've chosen not to say anything to my new boss about being trans. It looks like I'm working in a sushi bar now! I'd love to tell him, but frankly, I'm very scared, namely because he's foreign, and because I don't know if he even understands what trans is (Yes, if he was American, I'd tell him right away, but the culture-clash worries me)

Anyway, I did a training shift yesterday (Sure, I didn't get paid in money, BUT, I did get a sushi roll and a bowl of miso, so I was more than happy) and when I got there, the woman behind the front desk kept calling me a 'He' and 'Him,' and after that, everyone else did too. Sure, I was binding, but I wasn't really considering myself in 'Boy-mode' (God, I hate labeling myself as having 'modes') Later on, the woman who first called me a 'He' later corrected herself, but everyone else kept using masculine pronouns, which made me extremely happy. I was so excited that I didn't have the heart to correct any of them. Granted, I'm bringing in my ID today, so everyone who sees it will see that stupid little 'F' on it, but I won't be correcting them anytime soon xD So for now, I'm just sort of letting them say what they want xD

I guess there's not really a point in posting this, I was just so excited that I couldn't help it.


UPDATE!!!

Okay, so, in the end...I went back for my first official day, and...I quit when my shift was over. Okay okay, it wasn't the best idea, and maybe I should have persevered, and kept on it. But I really couldn't handle it. So, before I complain, remember that I've been working retail for two years. The retail industry and the food service industry are extremely different, even when you're just washing dishes.

So yesterday, I got there at six, along with the other guy who was getting hired, and we were told to go into the back and do dishes (Duh) so we go back, I get the stuff ready, and suddenly, the other guy is gone. But I keep doing dishes; scraping off the good, scrubbing them with hot water and soap, rinsing them, loading them into the tray, sanitizing them. I wash more dishes while the first sanitize and then I put the sanitized ones on the counter, load up more while waiting for the first to dry and putting more on the next tray, and then start drying. When I finish drying, I start putting them away. So this is the basic flow of the job. Sounds easy? Well, it isn't. Not when you've never done it before and you have three giant-ass buckets overflowing with dishes, and the stacks on the counter, and then the two additional bins of dishes under the chefs. I don't know if the lunch shift doesn't have a dishwasher or what, but I was in over my head before I got there. And the whole time, I'm thinking, where the Hell did the other new guy go? Only to find out that he gets to train as a chef.

What the Hell?

WHAT IN THE ->-bleeped-<-ING HELL?!?

Why in the Hell does he ->-bleeped-<-ing get promoted in the first god-damn day!?!

Especially when you consider that on the two days we worked, I was there early and waiting to work. Then, when we gave over our information, he forgot to copy his license, and he didn't even bring his SS card. You ALWAYS need your license, your SS card, and a copy of each, no matter WHERE you work. If he wanted a job, he should have been prepared! Not to mention his resume; it was less than half a page long, which means less work experience, less references, and less information in general. My resume was nice and long, and professional looking and very clean and ->-bleeped-<-ING PRISTINE! And his was all folded up and dirty! Seriously, what the HELL?!?

Maybe I'm just being a baby...

But the OTHER reason that I'm pissed off is because during our first training session, we were told that we'd work together the next day and then each have a day working dishes by ourselves. At this time, all of the employees were calling me male, and it was before they saw my license and my birth-sex. But yesterday, after we were told to go do dishes, the other guy was pulled aside, and I'm thinking that the boss saw the copy of my license and realized what my sex was. I'm really thinking that I was passed over for the spot because I'm legally a girl, and I don't think he wants a female chef. GAH!!! >______O;; Or am I just crazy? Seriously though...

...

I could go on, but right now,
I don't feel like it.
In short, I miss my other job,
Thank god I didn't put in my two weeks >__O;
Here I come Reggie the Register! <3

I think there's a good reason for posts like this, besides the fact that you were happy! It shows everyone that transition doesn't mean hiding under a rock. You can go out and find work, even if people get a bit confused about who you are, they get over it. Nice post! Hugs, Devlyn

And kabam...
Update >____O;;

All I can say is maybe the other guy already had experience in the food service industry? A shorter resume doesn't mean you've done less work, it usually just means you've spent a longer amount of time with fewer employers, which isn't a bad thing.
Having worked in a kitchen for three years I'm thinking this didn't have much to do with your gender, and more to do with what the other guy's skills were.

Either way it doesn't really matter now, so I hope you enjoy going back to retail, you seem to feel more comfortable there.

Sorry it didn't work out, mate.  But you need to be at least somewhat comfortable with your job.  I hope the next one works out in your favour

I did a training shift yesterday (Sure, I didn't get paid in money, BUT, I did get...

I'm pretty sure that's' against the law in California and lots of other places unless you really were some sort of volunteer, regardless of what else you were given.  Training is part of business and - unless you're doing it on you own - the company is supposed to pay you for those hours.  I know I've been paid for training, orientation sessions and all that.

...just washing dishes

I washed dishes several summers in college in a resort town, and I can assure you that there is nothing 'just' about doing that when the place is busy, no place has enough many plates, pots, pans and silverware to let them stack up and keep on using fresh ones - you have to move that stuff through there.  (most have enough for one complete service, not much more than that)  Breakfast rush I'd run all the silver twice at least, three times usually, you really have to fly in a way you don't in retail.

Matter of fact I don' think there is anything 'just' about any job in the industrial/commercial food industry.  Kitchens in general in the retail food industry are pretty high-pressure places.  Very bawdy too, (food being very close to sex).  And the better the joint, the higher the tips, and the higher the tips the more pressure on the waiters, so most of those jobs are pretty high pressure too - though you start to make pretty good money once the menu gets up to $50 a person for dinner (minus drinks/wine).