It didn’t take long for the 30-year-old Japanese pastry chef to realize that she was getting the raw end of the deal.
She had arrived in Hawaii only days before, lured by a promise of pastry training as part of a cultural exchange program run by the U.S. State Department. The terms of her stay, under a visa known as J-1, were to spend the next 18 months working in the kitchen of a Waikiki restaurant — six days a week on 8-hour shifts beginning at 6:30 a.m.
But she found herself toiling inside the kitchen in a shift that began at 5:30 a.m. and stretched to 12 hours — without any breaks or overtime pay.
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