The World Of Tzu Chi(Vol.128)

TZU CHI 128 13 from the deaf community. For her, who had never interacted with the deaf, the only way to communicate with her colleagues was to learn their language. “I taught them to run a café while they taught me sign language. When they made mistakes, I would correct them; when I made mistakes, they would laugh at me. Fair isn’t it?” shared Bridget. All those who join Coffee Sprex as staff start from the basics. The first lesson is “GST -- “Greet”, “Smile” and say “Thank you”. Then, they learn to clean the premises and serve customers. Every small step is a learning process. After the basic training, the next step is learning to make cold and hot beverages. On their own initiative, they learn creative latte art through various social media platforms such as YouTube. Bridget explained that the deaf need someone to guide them. Many could not make beverages previously because they did not have the opportunity to do so. One problem they faced when learning from YouTube was hearing the instructions. This is where Bridget comes in to guide and interpret for them. “Only by doing it hands-on and practising, can one master the skill. Like me, I still don’t know how to do latte art simply because I didn’t practise,” said Bridget. After training on preparing beverages, the staff can choose whether to learn cooking or baking. Lastly, they learn to manage the cash register. These are the basics in running a café. Since 2013, Bridget had trained more than 40 people from the deaf community. The first batch are not only independent, but they are also training their juniors now. The results are gratifying. As the founder of this café, Bridget does not mind if her staff set up their own business after mastering the skills. In fact, this is what she anticipates. Among her first batch, some have returned to their hometowns to open cafés, and some, hired by well-known chain stores as baristas. “Give a man a fish, and you feed him for a day. Teach a man to fish, and you feed him for a lifetime. They must equip themselves with skills that will be useful in their lives.” Bridget always motivates her staff by asking, “You’re 16 today, what will you be in five years? What achievements will you have? If you want to become a qualified barista, chef or baker, you have to take the first step now and work hard.” Nineteen-year-old Marcus, who hails from Pahang, is a trainee barista at the Café. He had hearing problem since little. He joined Coffee Sprex after completing secondary school at age 17, and since then, he knew he wants to be a barista. Now, he is already assisting in training new staff. During the interview, Marcus served the most popular cold drink in the Café, the Expresso Bomb, which makes use of the foaming property of carbonated beverages while playing up the aroma of espresso. As the chemistry between the two liquids combine, huge bubbling, sizzling froth rose to the top and stopped right at the edge of the glass. It was simply mesmerizing. “See, this is a beverage they developed. It’s well received by young people,” Bridget said with a sense of satisfaction and pride. To further enhance the staff's professional skills, they are encouraged to obtain the barista certification. But the staff are faced with their greatest challenge – the English language. From Disabled to Able