Having worked in kitchens my whole life, I can tell you this.
Peak into the kitchen, if it's more than 50% Black, then you need to reconsider eating there. Usually a team can handle a few Blacks on staff. The Whites, Asians, and even Mexicans keep work standards up.
But when the staff gets to be about 60% Black, then Blacks take over and institute Black culture.
There are certain times when this isnt necessarily an issue. Like in a Soul Food restaurant owned by Black owner/chef/operators. Or similarly a Black BBQ joint.
EscapeVelocity
npub1gk…xw22w
2026-10-07 02:10:05 UTC
Author Public Key
npub1gkuamvhc7vfgnw4x3fphzda0eqhwwv7wv0tysksh2suuc20mgteqzxw22wSeen on
wss://relay.primal.netPublished at
2026-10-07 02:10:05 UTCEvent JSON
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"content": "Having worked in kitchens my whole life, I can tell you this.\n\nPeak into the kitchen, if it's more than 50% Black, then you need to reconsider eating there. Usually a team can handle a few Blacks on staff. The Whites, Asians, and even Mexicans keep work standards up.\n\nBut when the staff gets to be about 60% Black, then Blacks take over and institute Black culture.\n\nThere are certain times when this isnt necessarily an issue. Like in a Soul Food restaurant owned by Black owner/chef/operators. Or similarly a Black BBQ joint.",
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