The restaurants that can't come back because they can't figure out a way to report back for PPP requirements that were used to having unpaid stages as their work force. I see you.

The restaurants that are coming back and doing burgers for now until people aren't paying attention so they can go back to having unpaid stages.

The restaurants that are doing delivery all of a sudden as your staff is just about to run their unemployment dry and you have nothing for them.

They're too busy flexing with @IndpRestaurants like they're helping but doing nothing. It's a modern day @SusanGKomen that raises awareness but does nothing to fix the problem.

Let's raise awareness!!!! Look, I'm aware that you aren't doing shit and you are part of the problem.

Tell me how Rick Bayless has won more restaurants for Mexican cooking than actual Mexicans. Tell me how a Sri Lankan restaurant in Seattle is up for rising star chef from a chef that just vacationed there and isn't Sri Lankan.

Tell me how when you decided to pay attention to African American cuisine it was in the whitest neighborhood in Seattle. Tell me how at awards Sean Brock won for southern cuisine without understanding the first part of this tweet.

I'm really fucking tired of seeing people awarded for their mediocrity. Best restaurant in the world can't even provide PPE for its staff because they're not required to but doesn't see it as a way to lead. Fuck them.

If you are at a restaurant that is getting ready to open again then organize with the rest of the staff, ask for transparency of pay, PPE standards, and ask all the questions before they can pay themselves on the back for reopening.

Cheers to restaurants and going back to that shit. Enjoy!

Fair warning. Don't ever work for a chef that has a deal with a hotel. It's a licensing deal and the hotel controls the show. If shit hits the fan you're gone and the chef that you followed was on a management deal with zero in the game.

Same goes for oppulent restaurants that are designed to shoot for the stars. The chef there is maybe 3%-10% owner and if shit goes bad their board will buy them out and kick them to the curb. Fuck that and those.

My shit? 100% owned by me. Ugly sometimes? Sure. Not the best space. Ok fine. Employees? Paid. Stays? Open. Why? I give a fuck and this isn't a hobby or project. Do it for yourself. Get it. Be truly independent.

It may take a little more time bro be noticed or not comply with restaurant review standards but they don't exist anymore anyway so go on. Be independent. Do you.