{"id":9677,"date":"2025-02-07T00:00:00","date_gmt":"2025-02-07T05:00:00","guid":{"rendered":"https:\/\/www.restaurantscanada.org\/menu\/the-double-bind-how-race-and-gender-shape-black-womens-careers-in-foodservice\/"},"modified":"2026-10-20T13:34:28","modified_gmt":"2026-10-20T17:34:28","slug":"the-double-bind-how-race-and-gender-shape-black-womens-careers-in-foodservice","status":"publish","type":"menu","link":"https:\/\/www.restaurantscanada.org\/fr\/menu\/the-double-bind-how-race-and-gender-shape-black-womens-careers-in-foodservice\/","title":{"rendered":"THE DOUBLE BIND: How Race and Gender Shape Black Women\u2019s Careers in Foodservice"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Intersectionality isn\u2019t just a buzzword\u2014it\u2019s a reality that shapes workplace experiences in ways many don\u2019t see. Coined by legal scholar Kimberl\u00e9 Crenshaw, the concept explains how overlapping identities\u2014like race and gender\u2014create unique barriers. For Black women in the workplace, this means navigating both racial and gender bias, often leading to fewer opportunities, slower career advancement, and a higher likelihood of workplace discrimination.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This double bind forces Black women to constantly navigate workplace politics in ways their peers don\u2019t. This extra layer of stress contributes to burnout, job dissatisfaction, and high turnover rates. It\u2019s not just about fixing one issue at a time; real change requires acknowledging how these challenges compound\u2014and taking action to dismantle them.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-dots\"\/>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/Quote-A-1024x512.jpg\" alt=\"\" class=\"wp-image-13167\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/Quote-B-1024x512.jpg\" alt=\"\" class=\"wp-image-13168\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/Quote-C-1024x512.jpg\" alt=\"\" class=\"wp-image-13169\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/Quote-D-1024x512.jpg\" alt=\"\" class=\"wp-image-13170\"\/><\/figure>\n\n\n\n<h1 class=\"wp-block-heading\"><strong>Support the Success of Black Women in The Workplace<\/strong><\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">Acknowledge the double burden and get comfortable with being uncomfortable. Passive leadership is a significant influence on perpetuating toxic environments. Focus group participants observed that managers often ignored problematic behaviour, allowing discriminatory practices to persist.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Normalize mental health and reduce emotional labour. Black women in particular need mental health support at work, including regular check-ins with empathetic managers and easily accessible professional development programs.Focus group participants stressed that financial incentives alone (e.g., raises) are insufficient to address deeper, systemic issues that are often driven by unconscious biases.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Accept that awareness is not the same as competence. Comprehensive management training and how to effectively lead diverse teams is urgently required in the foodservice industry. Focus group participants criticized the prevalence of inexperienced managers who fail to foster an inclusive work environment.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Value cultural contributions. Embrace and explore foods and traditions from diverse backgrounds and create opportunities for your employees to share their knowledge and cultural know-how.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Check in often. Proactively connect with employees to openly air\u2014and actively address\u2014concerns and manage interpersonal conflicts at work. Passive, \u201copen-door\u201d policies place the burden on employees to come forward, and is likely to result in higher attrition.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/bar-chart-1024x512.jpg\" alt=\"\" class=\"wp-image-13171\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/Icon-Stats-1024x663.jpg\" alt=\"\" class=\"wp-image-13172\"\/><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<div class=\"wp-block-group is-nowrap is-layout-flex wp-container-core-group-is-layout-8f761849 wp-block-group-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/TRC-Blue-Wordmark-1024x227.jpg\" alt=\"\" class=\"wp-image-13173\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"> <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Join the waitlist for TRSC\u2019s foodservice specific e-learning program to learn how to integrate equity into your business model to create stronger teams and drive better outcomes.<\/strong> <strong><a href=\"http:\/\/www.thereseasoning.org\">thereseasoning.org<\/a><\/strong><\/p>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-dots\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>This program has been funded by Women and Gender Equality Canada.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/WAGE-FEGC-R-image-1024x96.jpg\" alt=\"\" class=\"wp-image-13174\" style=\"width:589px;height:auto\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/Canada_wordmark-1024x342.jpg\" alt=\"\" class=\"wp-image-13175\" style=\"width:315px;height:auto\"\/><\/figure>\n","protected":false},"featured_media":9687,"template":"","menu_author":[512],"menu-category":[485],"menu-tag":[498,497,490],"class_list":["post-9677","menu","type-menu","status-publish","has-post-thumbnail","hentry","menu_author-elle-asiedu","menu-category-workforce-culture","menu-tag-deia","menu-tag-human-resources","menu-tag-women-in-leadership"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>THE DOUBLE BIND: How Race and Gender Shape Black Women\u2019s Careers in Foodservice - Restaurants Canada<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.restaurantscanada.org\/menu\/the-double-bind-how-race-and-gender-shape-black-womens-careers-in-foodservice\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"THE DOUBLE BIND: How Race and Gender Shape Black Women\u2019s Careers in Foodservice - Restaurants Canada\" \/>\n<meta property=\"og:description\" content=\"Intersectionality isn\u2019t just a buzzword\u2014it\u2019s a reality that shapes workplace experiences in ways many don\u2019t see. 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