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. ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?