Business

The restaurant focuses on creative work and work

LOS ANGELES – As Anaelia Ovalle stands behind a restaurant where it is being decided whether to enter, the guest extends a friendly greeting: “Hello, sir.” But the sentence does not find everything acceptable to Ovalle, 27, who defines them as non-binary and uses the pronouns “they” and “them.”

Ovalle has an androgynous appearance. And as they ask for a menu, they can see the wheels turning on the guest’s head, recording their tone of voice and seeing details like their eyebrows and nails. The visitor quickly returned, calling them “mama.”

“It’s funny that they’re starting to turn it around,” said Ovalle, a meteorologist. “The idea is that nature is a binary. It’s like, ‘Oh, wait, not sir, ma’am!’ It emphasizes the need for more gender routes. “

People with different genders and sexual orientations at birth (including transgender and non-transgender) – known as gender stereotypes – have long faced discrimination and violence. . In a restaurant business, they are bullied in the kitchen, refused a job or banned from choosing a toilet to use.

Compared to such restrictions, the error of visitors by the guests of a restaurant or server may seem a little off. But those on the receiving end say it can be painful, or even dangerous if they go out in public. And as the popularity of transgender people increases (this Thursday will be celebrated around the world as Transgender Day of Visibility), some holiday homes and organizations in the United States are advocating for ways to increase the number of eating and welcoming staff.

In Los Angeles, chef Sara Kramer has been working on defining restaurant standards since she and Sarah Hymanson opened Kismet in 2017. She has seen diners regaining appreciation as “Hello, ladies ! “

In Kismet and Kismet Rotisserie, every employee is trained to speak the opposite language of the opposite sex as “Hey, folks” or “Hey, everyone” when they say hello. visitors, using “them” and “them” to be gender neutral when the customer. unknown name. Such standards are part of the restaurant training manual and are regularly discussed during staff meetings, Ms. Kramer said.

“It’s just a little bit of training to make sure your staff understand the importance of not having any idea about human identity, and supporting them and / or rejecting them as, in some way, one would want to be. referred to, “he said.” So I think it’s not a big deal. “

Creative stereotypes are built into the functionality of a traditional restaurant. Seats are usually reserved for incoming women, who are given priority. Many restaurants have abandoned such practices, but in Europe, this type of old security service still common.

Some restaurants may be reluctant to change radical practices or retrain employees, especially as they struggle with the challenges of chronic illness and the difficulty of finding employees.

Yasemin Smallens, who describes herself as a pet owner and works at a restaurant in Brooklyn and Poughkeepsie, NY, says it is all about sex education but thinks it is only for owners are those whose ideas fit that view.

He said, “These things are more widespread than the workplace.” “I think it’s a little too narrow to think that there is a way to address it – like doing this or just starting to include representation when you hire people – it would be better.”

Many restaurants discover the identity of a diner through an online reservation. But services like Resy, OpenTable and Yelp do not provide logging fields that allow consumers to identify their identity.

Yelp has shown its support for participation by adding LGBTQ business logos to the platform, and last June – Pride Month – the businesses were shown on a rainbow map. Asked if the platform would add a representative area to its reservation system, its chief executive, Miriam Warren, said, “You raise this question even now and it makes me think this is what we are. can appear in front of the same product. “

A spokesman for Resy confirmed that the project does not have a substitute area, “which is not to say that we will not add the field in the future.” OpenTable did not respond to a report for this report.

Restaurants also use customers’ names on their credit cards, which often reflects the growing number of men and women calling their dead names, names given to them at birth, before the change . Some beauty salons or salons allow guests to register their preferred interest and easily update their account information, but the restaurant does not back down.

Panera Restaurant has promoted participation among its employees. It uses a gender-neutral language in training, as well as a portfolio of staff within it that allows for different names for legal gender and gender identity, the spokesperson said. But the company has not trained its staff to be neutral with language-speaking clients.

Owners of HAGS, a self-proclaimed “fine restaurant” opening this year in Manhattan’s East Village, have come up with a number of effective ways to welcome growing male and female customers.

Professionals will wear gender-neutral clothing that can be tailored in different places to change the look to be masculine if desired. Names will be available for both diners and staff to wear. Guests will be notified in the order of their seats at the table determined. More than half of those hired for the opening are increasingly gay, said chef Telly Justice, who co-owned the restaurant with sommelier Camille Lindsley.

He added, “We are building a space in which not only the diners, but all those who enter the open space are welcome.” “If you can’t call a bad guy a guy, you can’t train a bad guy.”

Some unpaid groups come up to help the restaurant navigate what may be an unknown territory.

Since its founding in Los Angeles in 2016, TransCanWork has trained 500 employees and 2,500 job seekers in the country to ensure that all visitors are welcome, as well as tools to create a safe workplace for people. work expands gender.

The training included open discussion on what it means to be a TGI – a term used, for transgender, gender and sexual orientation. Sydney Rogers, director of education and training, who uses the pronouns “they” and “it,” said: “We enter every guard post.

They say that even gay-sex companies can be discouraged. “A lot of people don’t realize that when you deal with a world that is always gay and lesbian, when a TGI person comes in, you immediately submit to that world.”

TransCanWork was founded in 2016 by Michaela Mendelsohn, a transgender woman who owns and manages six El Pollo Loco franchises in Southern California. He changed while he was in charge of the restaurant, and realized the need to help the staff expand on gender.

Over the years, Ms. Mendelsohn has hired 50 transgender workers, many of them women of color. One of them, Jessye Zambrano, said she was turning around while working at a fast food restaurant in Los Angeles, but the supervisor forbade her to wear makeup or clothes at work. He now works as a general manager in one of El Pollo Locos which Ms. Mendelsohn works for well, and is free to choose as she pleases.

Ms. Mendelsohn also worked for the enactment of a 2017 California law that requires employers to train caregivers to identify and prevent harassment based on gender identity, gender identity and sexual orientation.

In West Oakland, Calif., The Ginger Espice goes the extra mile to welcome diners. Since 2019, when Espice founded Gay4U, a vegan restaurant, they have invited transgender people to come in for a free meal. The diner expresses their identities on the record when ordering.

Inspired by Gay4U, Mis Tacones Restaurant in Portland, Ore., And Moon Cherry Sweets in Milwaukee – have launched similar events. Over the next six months, Espice will take Gay4U on the road, pouring in at other restaurants in the country.

Espice said some customers arrived for free food appearing for the first time as transgender. The restaurant, next to a nice shop on the block of Victorian houses, has no sign. But the trans flag at his door proclaims, “To be a laughing stock is holiness.”

Espice said, “If I can feed 100 people in a month, or whatever it is, let it be one meal we all have in common.” “We all come together.”

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