Here's a nagging nut graf from a New York Times story about discrimination in restaurants.
In an industry that relies largely on immigrants, just how difficult is it for workers who don't speak English as a first language to get ahead? And at what point does hiring someone to achieve a certain look or style in a restaurant turn into racism?
The Times' story Wednesday coincided with a blog post by Michael Bauer, the restaurant critic at the San Francisco Chronicle, who asked: Do San Francisco restaurants discriminate?
Although I'm Caucasian, I've experienced similar discrimination, too. One time I took an African American friend to a restaurant with several dining rooms, and noticed that we were seated in the only room with other black diners. ... I'm not sure how much of where people are seated is actually some subtle form of discrimination (too old, too gay, too fat, too dark) or just an oblivious insensitivity to what the diner might be feeling.
There's no local connection (or insinuation) to South Sound restaurants, except that one of the authors of the Times' story used to work for the News Tribune.
Restaurant trends start in big cities like New York and San Francisco. I hope these are two examples of trends that don't hit our neck of the woods.