I am the only white male that works at my restaurant. And I wouldn’t have it any other way.
It wasn’t a conscious choice, nor is the particular makeup of my crew the “best” or “right” way to be. But it’s how the chips landed when I placed hiring the best people as my target. In Washington, D.C., in the restaurant business, if I went into the hiring process with even a slight preference toward my own gender, national origin, or race, I’d do my business a great disservice. Continue reading