Restauranteur Erin Wade has adapted her Color Code of Conduct to an eye-catching restaurant safety poster and illustrated zine called Not on the Menu. While they’re not a cure-all for bad actors in the restaurant business, they’re simple ways for more restaurants to get onboard with a proven system — and with one in ten Americans working in the restaurant industry, Not on the Menu stands to make a major difference.
By simply showing Annie eating the foods countless people love in a way that’s empowering, Shrill reinforces the idea that people, regardless of size, have the right to enjoy food in its entirety — not just salads and apples and other pious things, but rather the foods that are seen as permissibly comforting and luxurious for people of a smaller size.
Even as some diners and restaurant industry players have made their objections to abusive behavior known, it seems the most prominent accused chefs and restaurateurs haven’t suffered the greatest downfalls. According to location technology platform Foursquare, the restaurants embroiled in #MeToo experienced more of a slump than an outright boycott.