Justice does not come from the outside.
It comes from inner peace.
Barbara Hall
Why is it so hard to call "US"?
Not only customers in restaurants, but also the workers are subjected to excessive discrimination. I have heard, see, and read how racism in the restaurant industry plays out on both sides of the table. Discrimination based on race and disability is the most common type of discrimination. Large restaurant chains and are now facing potentially larger class-action lawsuits.
Racism towards Employment
The employees' race, sex, gender, and identity.
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In the foodservice industry, there is a lot of racial prejudice. Restaurant workers of color earn slightly less than white restaurant workers, according to 2015 figures from Restaurant Opportunities Centers United, as stated by Taking Part. The data reveals that there are gaps in the industry, from fast food to fine dining.
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The industry must commit to ensuring racial equality in the reopening and rehiring of workers and providing earning opportunities for Black, Indigenous, and people of color. Discrimination in hiring is of particular concern. Lauren Allen, as a marketing specialist in the live entertainment and food hospitality sectors, has read an article. She has been through a hard time when she was either a server and a diner. Verbal or non-verbal harassment keeps happening to BIPOC (Black, Indigenous, and people of color).
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The key depends on Human Resources Development, how the process of hiring and firing regarding skin color or another identity. My friend, Ignacio Edric, a freshman in the UK, experienced a racism categorized requirement to work in a Chinese Restaurant. He is Indonesian, and once he applied for jobs there, without giving his CV and portfolio, that restaurant rejects him because he does not speak Chinese. Even it takes place in the UK, which is an English Basic Country.
The specification of eliminating the job seeker should be based on their competency, instead of race and skin color.
Restaurants Defended Social Justice
Collaborative and
I reflect on this year and the positive changes that have occurred, it's more important than ever to recognize chefs, restaurant owners, and employees who have been putting in the effort and using their platforms for good long before the George Floyd protests.
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Several chef that I read, Rashad Armstead, invests in Black-owned food companies and features them in rotating pop-ups. San Francisco chef, Selasie Dotse, recently focuses on collaborations with Black chefs.
Jirka Jireh, an Oakland caviste, began free online wine classes for BIPOC industry professionals when the pandemic struck, with the aim of diversifying the notorious white wine world.