Nothing worse than being a regular at a joint that becomes a jungle joint, right? Just had another bar go baboon on me.

That is the beginning of the end. If the owners don't become "rayciss" all the non-nigs will stay away and the clientele will be increasingly dirty, noisy, needy and stingy.

I liked this post here, truest thing I ever read.

http://www.usmessageboard.com/race-relations-racism/138551-restaurant-owner-saved-his-business-by-keeping-black-diners-away.html

Well, the whole "racist" thing started after my wife was being verbally abused by a black family. I came over to see what the problem was and a teenage boy in their group said "This dumb bitch brought me the wrong drink. We want a different waitress that ain't a dumb bitch." His whole family roared with laughter at this. Parents included!

We had had a lot more black diners since the downturn and this kind of thing was depressingly common. Normally I would just lie down and take this. I'd give them a different server and apologize to their current one in back. But this was the last straw for me. No way was I going to send my daughter out to get the same abuse from these awful people. I threw the whole bunch out even though other than the five of them the place was completely dead.

I talked with my wife about it afterward and we both decided that if we were going to lose the restaurant anyway, from now on we would run it OUR WAY. I empowered all of my employees to throw anyone who spoke to them that way out and told them I would stand behind them 100%.

Right then and there, I and my wife started planning ways to keep black people from eating at our restaurant.

First, I raised my prices. It had been long in coming, prices had skyrocketed, and we'd been trying to keep things reasonable because people were hurting. Unfortunately, this had brought in a ton of blacks who had been priced out of the other restaurants nearby so I raised my prices even higher. It worked.
They would scream bloody murder when they saw the new prices on the menu and often storm out of the place, not knowing that this was pretty much our plan.

We took a lot of other steps. We changed the music. We took fried chicken off the menu. We added a dress code that forbade baggy pants and athletic gear. I put up a sign by the register that said "15% gratuity added to all checks" but we only added this to groups of black diners since almost universally everyone else understands that tipping is customary.

As business started to pick up, we would tell groups of blacks that there was a long wait for a table. Whenever they complained about other patrons getting seated first, I would calmly explain that the other group had a reservation and without fail they would storm out screaming.

It worked! We managed to hang in through the rough times. It's been almost two years since we started running the business this way, and we're doing great, even better than we were before! I noticed as soon as the blacks started to leave, our regulars started coming back. Complaints dropped to almost nothing, our staff were happier, and the online reviews have been very positive. My kids are back in school, and my wife seems ten years younger, she's proud of her work and comes in happy every day.