On one hand- racism

On the other hand- I sold dish machines and cleaning chemicals to restaurants and you'll never guess which restaurants consistently never saw a need for either.

On a third hand- I stopped trying to sell to Asian restaurants because I love their food and got tired of seeing the conditions of their kitchens and consequently never wanting to eat there again.

*This is somewhat regional. I saw less disgusting kitchens in Asian restaurants in Seattle than I did in the Midwest. Still, the worst kitchens were always Asian food. The worst of the worst? Asian buffets.

*Another side note- Seattle has the best Asian food I've ever eaten but dear God they cannot seem to make a decent pizza.

If you're wondering what the opposite side of that was, the cleanest kitchens were almost always upscale Italian restaurants and Smokehouses. That latter makes sense because they're typically owned by younger generations and they actually follow the rules. The clean places are always mom & pop, though. Chains are always gross (with the exception of Chuy's for some reason? They're incredibly clean also)