-Week 3 Report-

Miss Zhong  Location:TX 

    John, the Black maintenance staff member, left a deep impression on me this week. During a work break chat, this warm and talkative man suddenly smiled and said, "You're the first resident here who remembers my name. Every time you say it, I feel quite pleased." The sincerity shining in his eyes made me realize this small act of respect carried more weight than I'd imagined.

    When we talked, he immediately opened up about his passion for games. From Monopoly to chess to darts—though I was initially unfamiliar with the names, his vivid descriptions painted clear pictures. Yet his enthusiasm sometimes led to embarrassment; a simple greeting could turn into marathon chats, earning him the private nickname "perpetual conversation machine" among residents.

    When John came for repairs today, he surprised me with a bounty of food: fudgy brownies, golden bananas, fresh melons, peaches, and packaged bread and milk. Though deeply touched by his kind surprise, I felt it was too much—so I selected just a few items while repeatedly thanking him. Even more unexpectedly, he whispered if I needed transport—he was reselling a brand-new electric scooter for $250. "I knew it was perfect for you at first sight!" he beamed. Though touched, I politely declined due to budget and safety concerns. This kind-hearted soul truly brightened my daily life.

Miss Xie  Location: New Mexico

    Over these two weeks, I stocked my fridge completely—no more hunger worries! The company treated us exceptionally well, they have treated us to a few meals in the last few days, even planning to buy us bicycles! Colleagues here were always warm, never overly formal.

    Every day, I cooked and chatted with new friends in our cozy shared space. Thanks to the pristine location, the stars shone brilliantly! I often stargazed on the balcony with friends at 4-5 AM during my first days here as a newcomer. Honestly, I wished time wouldn't fly so fast—I have been utterly happy here!

 

Mr. Huang  Location: WI

    The sun still blazed, but I'd settled into a challenging yet confident rhythm as a lifeguard. When assigned to the main watchtower that day, the broader view came with greater responsibility.

    At morning opening, crowds surged—especially near the deep-end entrance. I enforced lane rules strictly, whistling at swimmers edging too close to maintain clear emergency access. Spotting a young swimmer near the deep-water marker showing exhaustion signs, I lowered my rescue sled and focused on him. Thankfully he readjusted and retreated to shallows—a close call proving anticipation saves lives!

    That afternoon's team drill on CPR/AED review and simulated drowning rescues honed my skills. Partnering with veterans, I smoothly helped lift and secure "victims." Each practice deepened muscle memory and boosted my confidence.

 

Mr. Duan  Location: MT

 

    This week at Yellowstone's west-entrance kitchen was even busier. After 7 AM arrivals, I first cross-checked deliveries with the cold-storage manager for freshness. Then came prepping onions, potatoes, and carrots—during rushes, dicing sides for 200 left my hands aching.

    For the weekend specials, the head chef had us marinate 100+ racks of ribs. An Australian colleague improved our BBQ sauce by swapping some sugar with maple syrup—richer flavor instantly! But I mistook salt for sugar and made the wrong sauce! Luckily, I caught it just in time. Instead of blaming me, my colleagues joked about creating a "Yellowstone Salty-Sweet Sauce" as a new specialty.

    Working with the kitchen crew was an absolute blast. During lunch breaks, we’d huddle together swapping stories—Filipino colleagues passed around phone galleries of hometown dishes, while local staff chatted about Yellowstone’s latest bear sightings. But the star was Hans, our German coworker. He’d have us doubled over laughing with over-the-top impressions of customers’ bizarre requests, like demanding “burgers with no bun, just the patty!”

    By week’s end, my knife skills leveled up dramatically—I could dice onions in swift, steady strokes. Next week, I’ll take on cooking steaks to all doneness levels—aiming to master the restaurant’s signature methods!

 Application & Inquiries

Work & Travel USA Program Now in Full Swing!

 Program Advisor丨 Mr. Zhai 

Contact Number丨 +86 185 8861 5998

 Inquiry Location丨 G102, School of International Education (as shown below) 

Translator丨 HUANG Shuyun