I don’t think I’ve seen the term TQIA++ before, what does it stand for in your context here?

What an unbalanced argument.

One of those statements is simply saying that one culture has some differences in how they prepare food. The other statement is saying, this group of people is more likely to commit crimes because of the color of their skin. If you believe those two statements are the same type of discrimination, you're delusional.

Not to mention the fact, that the difference being pointed out here is about Chinese people coming here from a completely different culture, versus the culture of a group of people who have been here since the birth of the nation.

>How come, when it comes to light that Asian restaurants are being disproportionately handed bad health inspections - everyone always jumps on blaming Asians or assuming that the inspections are objective

If you look at my comment, I've answered your question. More specifically, I've asked a question of someone with expertise.

My hypothesis: it's not a race issue, it's an issue of recent immigration. Restaurant owners that recently immigrated may be less informed of specific health codes, and practice as they have learned. So when different populations have different immigration histories, it's not a race issue, but something else!

That said, you'll notice that the intent of my question is actually to solve this issue, not put restaurant owners out of business.

Ignoring how patently absurd most of your comment is, I don't think people are trying to "blame" Asians. I see people wondering if specific circumstances they've observed with Asian restaurants in their area (circumstances which aren't even objectively negative) are causing the disproportionate citations. Wondering if Asian immigrants may be disproportionately targeted because their traditional cooking methods may not comport with NY rules is hardly blaming Asians or arguing that the rules are fair. Nor is pointing out that other restaurants with more wealth have the means to skirt around the same regulations. It's simply identifying a potential reason for the disproportionate treatment that deserves further attention.

If this IS the reason why Asian restaurants get cited the most, for example, then it seems like maybe NYC needs to reconsider how it evaluates cooking practices or needs to evaluate restaurants in a way that would catch the Michelin star restaurant who cures its meat next door, in addition to the mom and pop restaurant that doesn't have the means to hide their meats.

Blaming Asians would be saying things like "Well yeah immigrants don't clean their restaurants so this tracks"/"Yeah I'm not familiar with these completely benign practices and therefore agree they're gross and should be banned"/equally racist statements

[removed]

Living in San Gabriel. It's a dominantly Asian area, surrounded by dominantly Latino areas. 20+ meals a year out of restaurants where the owners and staff service almost zero White people.

It's not a scientific survey. It's also not without basis.

[removed]

It's not calling someone "stupid" too suggest that people who come from another country may not be familiar with the food safety standards here. It's not as if those standards are universal. It is indeed the case that often immigrants don't know that some of their traditional practices won't be acceptable under their local food code.

I'm asking a question of someone who seems to have more experience. Not making any sort of judgement.

The intent is to figure out the best way to serve the public. Regulations are a common way that immigrants get screwed, and I would like to prevent that.

I’m not saying I’d make the same comment but you’re projecting so much onto what they’re saying.

Asking if people don’t know American regulations because they’ve recently moved to America and saying if so it would be good to inform them of regulations is a pretty benign take. I don’t think they worded it great to be fair but god damn, you’re making a mountain out of a mole hill talking about colonial education camps.