[ARCHIVED THREAD] - How to ruin a restaurant (Page 2 of 3)
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any operation will eventually take on the characteristics of its leader. this is especially true of bars and restaurants. what you are describing is not a race problem--it's a leadership problem. The Chick fil a near me has a majority of black employees. Service is still prompt & courteous, the restaurant is still clean, and the food is still good. |
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You should eat this local BBQ joint. Nothing but black people. Best damn BBQ in NE MS. And friendly too. Even more when you become a regular. Yeah, but dem rib tips though.  Out in the boonies, served out of a house, picnic tables under shade trees, no parking lot, no signs pointing to the place - you just have to know where to go. Simply the best bbq out there. |
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Not all black people. It's a subset of black culture characterized by criminal behavior followed by loud and outrageous claims of innocence, victimhood and racism. Often accompanied by corn rows, and giant, indignant women crying sob stories about medical careers being prevented, youth centers left unbuilt and lives just not quite turned around yet but soon 
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What ruined many restaurants for me was working on their equipment and watching the food handling and storage procedures. When the wing cooler smells like 5 day roadkill and no one seems to care or I get an argument when I tell the manager on duty that the soft serve ice cream is sour and needs to be thrown out. The sandwich shop where i wouldn't set my toolbag on the floor so the roaches don't hitch a ride to the next place. The stories I can tell. 
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| Holy fuck I can't stop laughing at that. Where is that from? |
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What ruined many restaurants for me was working on their equipment and watching the food handling and storage procedures. When the wing cooler smells like 5 day roadkill and no one seems to care or I get an argument when I tell the manager on duty that the soft serve ice cream is sour and needs to be thrown out. The sandwich shop where i wouldn't set my toolbag on the floor so the roaches don't hitch a ride to the next place. The stories I can tell. It made no difference the race of the employees. Tats, ddreads and piercings are more of an indicator in my experience.
Edit: l have no idea why my first edit created a new post |
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Most restaurants suck. Overpriced canned and frozen shit heated up and brought out by a tard that wants to be out back smoking a cig.  |
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What you saw was a management problem. |
| We dont eat out much anymore. Not the service, but the poisons in the prepared/prepackaged foods. The level of MSG and other chemicals makes most of my family sick. Once you quit eating that stuff for awhile and then get a taste, you will be amazed at the level of suck you identify. |
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Sysco might as well sell direct and cut out the middleman, most of it is pre-made bagged crap, ready to heat and serve.
They do carry a lot of actual food ingredients so I guess some restaurants still cook. |
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Unfortunately it's getting harder and harder to manage anymore, especially with young people of any race and people of certain cultures. Most just want a check, they don't want to actually work for it. And it's difficult to say anything about the shortcomings or discipline them because it's automatically racist if you do. |
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I like to see a Chinaman at the Chinese buffet. I like to see "unregistered Democrats" when I go out for Meskin. I want to see illiterate trailerpark hillbillies grillin' steak at the steak joint. I don't even know what Brazilians are outside of waxin' snatches, but if I go to a Brazilian foodery I better-best goddamn hear some Port-o-gee lingo waifin' out of the kitchen. If I want to see black folks at an eatery I'm goin' for BBQ or fried chicken. I want to see Baptists at the Hate Chicken.
I like my food ethnics all matched up. Ain't nobody wants to see Jethro Bodean at the Bavarian Alpen Haus. Capiche? |
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If OP wants better service, he needs to go someplace that's more upscale. http://1.bp.blogspot.com/-b3aQ3wOHIzM/T_cILetpfVI/AAAAAAAAAc8/1QvbKmSGlE0/s1600/sambos.jpg anybody else miss that 'tiger' butter'?? |
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Only their original Santa Barbara, CA location is still open.  Quoted:
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I'm guessing they're no longer in business... anybody else miss that 'tiger' butter'?? |
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It can be done. Running a successful business has always been hard. People can still be fired. It's also usually a self correcting problem. If you're known as running a tight ship the riffraff doesn't even apply. |
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Supposedly the name came from the original owners, Sam Battistone, Sr. and Newell Bohnett. Quoted:
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I'm certain because the general public is unaware of the literary connection. That would bring out the SJW! A link that probably seemed like a good choice at the time, but apt to come back to bite later. |