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Colleague. the man was also racially abusive. colleague. the man was also racially abusive. he offered to show me racially abusive. he offered to show me his racially abusive. he offered to show me his venus racially abusive. he offered to show me his venus in - racially abusive. he offered to show me his venus in the - show me his venus in the freezer. i worked with two boys in the kitchen. and he referred to me as the monkey and an word to me as the monkey and an word to people in the kitchen. n. i could not handle it at this point. i was broke.- i could not handle it at this point. i was broke. why didn t ou no point. i was broke. why didn t you go to point. i was broke. why didn t you go to the point. i was broke. why didn t you go to the manager- point. i was broke. why didn t you go to the manager or - point. i was broke. why didn t| you go to the manager or man the man in charge? you go to the manager or man the man in charge? hundred i do nothin: the man in charg ....
They want to know what s going on. and you ve got to remember, that hospitality is often filled with young, you know, people making their way in the world. you know, it s quite often school leavers, university students, all the way through to people that are working in the industry are normally at the beginning point, in their early 20s, all the way through to their early 30s before they start reaching their senior manager point. so these are people that are going to be terrified. so it s how do we reassure them? and that was a big thing. in a way, they re your most important resource, particularly your most skilled chefs. how many have you lost over the last year? throughout the group, we have lost quite a few. we ve lost quite a few in manchester and we ve lost quite a few here in london. and that was through a number of things, there were a couple of redundancies. but a lot of it was members of staff going home. they were eu nationals, a lot of them, so they were going back to ita ....
You know, we run the businesses, they want some sort of clarity. they want to know what s going on. and you ve got to remember, that hospitality is often filled with young, you know, people making their way in the world. you know, it s quite often school leavers, university students, all the way through to people that are working in the industry are normally at the beginning point, in their early 20s, all the way through to their early 30s before they start reaching their senior manager point. so these are people that are going to be terrified. so it s how do we reassure them? and that was a big thing. in a way, they re your most important resource, particularly your most skilled chefs. how many have you lost over the last year? throughout the group, we have lost quite a few. we ve lost quite a few in manchester, and we ve lost quite a few here in london. and that was through a number of things, there were a couple of redundancies. but a lot of it was members of staff going home. the ....