NEW ORLEANS (7/21/08) - In what seem to be a developing pattern, a number of former employees have either filed are in the process of filling federal civil rights lawsuits against the famed Galatoire's Restaurant and its General Manager & Chief Operating Officer, Melvin Rodrigue.
Galatoire's bill itself as "The grand dame of New Orleans' old-line restaurants .., has remained committed to culinary excellence for more than a century. Under the guidance of the fourth generation of family ownership, it is her time-honored customs that still bind this renowned restaurant . . . It is often said that the beauty of Galatoire's is that things never change. Even after 100 years, ageless New Orleans favorites grace her menu just as they did in 1905."
Rodrigue hired in 1997 as chief operating officer is the first non-family member to lead the century-old restaurant. Under his leadership, the restaurant continued its award winning traditions, including having received the James Beard Foundation's Pellegrino Award for the most outstanding restaurant in the country. Galatoire's has also been recognized by hundreds of national publications, including USA Today, Food & Wine, New York Times and others. He has also served as a member of the Board of Directors and president of the Louisiana Restaurant Association's Greater New Orleans Chapter.
Rodrigue also heads the Ernest N. Morial Exhibition Hall Authority Board of Commissioners; having served as a Commissioner since 2005 he was recently appointed President by Governor Bobby Jindal. The Authority is the governing body of the Morial Convention Center-New Orleans (NOMCC), created by the Louisiana State Legislature in 1978 for the purpose of constructing and operating convention facilities in New Orleans. The Authority's mission is to spur economic development by hosting tradeshows and conventions that attract out-of-state visitors to New Orleans. NOMCC has produced $37.86 billion in economic impact since its 1985 opening.
Amidst the recent controversial announcement by the NOMCC to alter the positioning of the name Ernest N. Morial, in the marketing of the Convention Center to conventioneers, Rodrigue is in the middle of that racially tense issue as well. In 1992, the Louisiana Legislature past legislation which officially authorized the legal name of the Exhibition Hall to honor the memory and contribution of the city's first African American mayor. Two weeks ago in a meeting which I was present, Rodrigue presented his case on that issue before a number of Black leaders; including, members of the African American Leadership Project, NAACP, SCLC, Rainbow PUSH Gulf Coast, and Louisiana Unity Coalition. He argued that the Center's team of marketing consultant has advised them that it is in "NOMCC's best interest to brand New Orleans" in its outreach efforts. The civil rights leaders countered that "de-emphasizing Morial's name as proposed is another potential change that robs Black Orleanians of their history."
The parties are still seeking a resolution to that is issue.
Claims of racial bias at Galatoire's first came to light in a July 4, 2007 article written by Gwen Filosa of The New Orleans Times-Picayune titled, "Ex- cook claims bias at Galatoire's". In the article, Filosa writes, "A former sauté cook at Galatoire's Restaurant has filed a federal civil rights lawsuit against the century-old New Orleans dining spot, claiming that the Bourbon Street business discriminated against its black employees . . . On certain occasions when production was slow, senior management would comment, 'What's taking y'all n- - - - - - so long?' "
The restaurant counters that "the allegations are absolutely false," Galatoire's manager Melvin Rodrigue said. "We plan on vehemently defending our reputation."
Derrick Frey, 38, of New Orleans, worked at Galatoire's for about one year before Hurricane Katrina hit on August 29, 2005, and claims the restaurant refused to rehire him and other former black employees in favor of its white staff and "several other new Hispanic employees," according to the lawsuit.
Filosa's article goes on to chronicle other complaints made by Frey against the restaurant including a filing with the U.S. Equal Employment Opportunity Commission which closed its file on the without a finding. However, Frey has a current case which sits before U.S. District Court Chief Judge Ginger Berrigan. Additionally since the initial filing a number of other former employees have either begun to file new claims against the restaurant or has signed affidavit in support of many of the allegations.
In 2003, acclaimed Chef Milton Prudence, the 35-year veteran Galatoire's chef was forced to resign to make way for a young white man to be given the title "Executive Chef." Prudence who had devoted his adult life to Galatoire's was given the charge of training this new recruit with virtually no experience on preparing the finer dishes made famous at Galatoire's. He would soon learn that his future replacement was being paid more then he was. Prudence expressed his frustration, Rodrigue gave him the "option of either accepting the demotion or severing his ties" with Galatoire's, he chose the latter.
A proud Marine Corp veteran, Prudence began his career at Galatoire's in 1968. While visiting family members in New Orleans pending his expected return to New England following his tour of duty, he made a stop at Galatoire's where several of them were working; he accepted a job as dishwasher, a position which would allow him to arise as Galatoire's first African American executive chef.
Prudence sent a passionate plea to the Galatoire family; to this day he has received no response. However with Rodrigue playing the role of intermediary Prudence has no way of knowing if the family ever received it letter. To this day he has not received a response.
In an article written by Gary Perrilloux for the Greater Baton Rouge Business Report, noted author Kenneth Holditch, the Tennessee Williams scholar and patron of Galatoire's since 1949, agreed with New Orleans physician Brobson Lutz, that "losing Milton and destroying the spirit of the staff down there are his (Rodrigue's) three cardinal sins . . . "It's a sad commentary" added Holditch.
In spite of a bitter separation, Prudence still speaks fondly of his earlier days at Galatoire's, the days before Rodrigue's arrival.
In another situation, former kitchen worker Leonard Rayford makes charges that are similar to those of Frey, but Rayford's EEOC complaint alleges both civil rights and sexual harassment. Rayford's claim centers on charges that he was given a racially insensitive nickname by members of the management team and was later sexually attacked as a result of his objections. He was "stripped naked below his waist, held down on his stomach in the rear downstairs kitchen and spanked on his bare buttocks while they threatened to sodomize him themselves and with broomsticks."
According to Rayford, management was made aware of the incident but once again it was brushed off as "horseplay."
In support of Rayford's claims, former employee Miles Dukes who worked as a busser with Galatoire's from 2001 to 2005 filed an affidavit with the United State Equal Employment Opportunity Commission complaining of similar racial incidents. He charges that he was constantly forced to work in an environment that tolerated, condoned, and permitted the use of degrading and demeaning racial epithets in referring to African-American employees, all with the full knowledge, and actual participation of senior management.
According to Dukes, "African-American employees were routinely referred to as "n- - - - ," 'you people", and "animals." Rodrigue and Ross Elrich, the white executive chef, both routinely used these derogatory names to and in front of me, and other African- American employees, including Leonard Rayford. I complained on many occasions about this situation to senior management, including Mr. Rodrigue, who ran the entire restaurant, but nothing was ever done about it. It happened on a daily basis and was a way of life at Galatoire's."
He goes on to claim that "Rayford was given the nickname "chimp". He was constantly called "chimp" by co-workers and senior management, including Melvin Rodrigue . . . Leonard intensely disliked this nickname, and frequently and openly asked co- workers and management not to call him that." Formal complaints to Rodrigue were simply written off, "Rodrigue would tell Leonard that it was just "fooling around" and he'd "take care of it", but nothing ever changed."
Dukes also claims that the restaurant has separate restroom policies based on race. Duke states that "There are two "employee bathrooms" at Galatoire's, one on the first floor and one on the second floor. The first floor bathroom is so filthy and disgusting that it is almost never used. The second floor employee bathroom is dirty but useable. It accommodates one person at a time. There are approximately 30 or more employees working on each shift, so the upstairs employee bathroom is frequently in use. White employees are allowed to use the public "guest restrooms" used by patrons on a routine basis. However, African-American employees are not, and are scolded and/or given formal warnings for using "guest bathrooms". I complained about this to management, including Mr. Rodrigue, and said it was in violation of Galatoire's written policy, but nothing was ever done about it. "
Prudence seems to support Dukes claims, adding that while the formal policy prohibited all employees from using the public restrooms, "the rules were only enforced on Black employees."
Dukes also complain of the lack of promotional opportunities for Black employees. He adds "Although I had many years of experience working in the kitchen and as a busser, and knew the food, menu, and Galatoire's service extremely well, every time I asked to be considered to be promoted to waiter, I was always given excuses. I observed whites who had never worked at Galatoire's before walk in and be hired as waiters immediately. These white waiters would have to be trained on the job because they had no experience with Galatoire's food and service methods, and I often had to help them learn the right way to do things myself. Waiters make a great deal more money than bussers. I complained about this also, but was told I didn't know enough about wine and liquor. I saw the same thing happen to longtime Galatoire's African-American cooks: Mr. Milton Prudence, who had been with Galatoire's for 35 years, created dishes there and oversaw all food served there for years and years, and other African- American cooks with years of Galatoire's experience, were forced to train young, inexperienced white men to do their jobs, and then watch the young white men promoted over them within months at higher salaries. "
He also tells of a "gambling ring/bookie club being run - - - out of the kitchen . . . When employees lost and owed (the Chef) money, he would harass them, threaten them, and follow them to ATM machines on payday and force them to pay him. Dukes claims this was done with the full knowledge of management, even with there participation."
In the affidavit Dukes support Rayford's allegations of sexual harassment having taken place at regular intervals at the restaurant. According to Dukes, "Certain male employees continuously sexually harassed other male employees . . . constantly grabbing other males on their buttocks and groping them, "dry-humping" them by rubbing their genitals on their buttocks and pretending to rape them, sometimes taking spoons and other kitchen utensils and trying to push them into their rectums through their pants, grabbing their hands and trying to make them touch their genitals, calling them faggots, whores, bitches, cocksuckers and "rats". Dukes tell of one employee who was requested to give oral sex to other employees.
Management physically observed it constantly happening but calls it "horsing around". Mr. Rodrigue would sometimes grab employees on the buttocks himself. But when an employee grabbed his buttocks one time, he got into a fist fight with the employee who grabbed him and fired him for it."
"The worst thing that ever happened to me while I was working at Galatoire's was when I was jumped by several guys . . . in the downstairs' kitchen near the back cooler. I was held down and they shoved a bottle of Tabasco sauce into my buttocks and tried to get it into my rectum through my pants . . . (management) saw this, knew what had happened, and just laughed. He (management) teased me about "getting a Tabasco bottle shoved up my ass". I reported the whole thing to Rodrigue, but he said it was just "playing around", and said "it was kind of funny, huh?"
Galatoire's fired me later. I believe I was finally fired because they were just fed up with me complaining," states Dukes. Several other former employees of Galatoire's have begun to either file their own claim or support existing claims. Dukes' case awaits final determination.
Obtaining a "Finding of Cause" by EEOC is challenging, according to some reports such findings are made in less than 5% of all complaints filed with the agency. Should EEOC reach a conclusion of "Cause," repercussions could range from being placed under years of strictly enforced guidelines, posting and reporting practices, and could actually jeopardize the business itself if any further discriminatory practices are reported and confirmed. The finding is not binding on the federal Court case, but would be enormously compelling.
A finding of "Cause" by the United States Government confirming it believes the racial and sexual civil rights violations occurred as the victim alleged lends a tremendous amount of credibility to the charges. It could also start a wave of other current and former employees filing similar allegations of civil rights violations by Galatoire's.
Some argue that "In post-Katrina New Orleans, with the players being the very definition of the white power elite and the poor, helpless African-American community forced to accept this treatment or lose jobs they desperately need. This issue could shine national attention on a shameful situation that has no part in a civilized society, and hopefully stop forever the plantation mentality all too frequently fostered and perpetuated by a few in power."
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