Racial conflicts rarely occur at the Red Lobster restaurant on the south side of Dallas, despite the diverse mix of employees, says general manager Vanessa Zachary. Diversity programs tap the potential of a multicultural staffThe kitchen staff is almost entirely Hispanic, and the front-of-the-house is roughly 60 percent black, 20 percent Hispanic and 20 percent white. But seldom does Zachary have to reprimand anyone for prejudicial comments or behavior, she says. ...
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Contact: Desiree Torres Desiree.Torres@penton.com