The restaurant industry is susceptible to discrimination that affects customers as well as staff. This can be manifested as discrimination on a racial or gender basis, class or other factors which affect the way patrons are treated, the services offered, and employment opportunities. Studies note that races or ethnic minorities are usually underserviced, occupy inappropriate tables at best and some sources highlight that gender may be a discriminatory factor in hiring and promotions in the cash on the staff’s hands. People also are treated differently depending on their class where people with lower income may not be normed into hiding certain facilities in the restaurant. These forms of discrimination are harmful great concentration of local authorities and community members are needed to change that. Among possible responses to these issues the authors view the distribution of an in-depth bias training, quotas for those of a different race or gender to be employed, and clearly defined processes so the customers and the staff are equally honored and respected.