Jess Glynne accuses sexy fish restaurant Mayfair of ‘discrimination’

Pop star Jess Glynne caused a storm on Twitter after calling her denial of entry to Mayfair’s posh restaurant, Sexy Fish, “discrimination.”

Glynne posted details of her knockdown on Instagram last night, with a photo of the outfit that the doormen at the restaurant owned by Caprice Holdings found to be in violation of the dress code: a cap, a gray hoodie, sweatpants and sneakers.

Speak Sexy fish site, the dress code, which is not uncommon in Mayfair restaurants, is defined as “smart and casual”.

We ask customers not to wear sportswear or beachwear. ripped jeans, flip flops, slides or workout sneakers (smarter, fashionable sneakers may be allowed).

“Smarter, fashion sneakers”, maybe like these hybrid clodhoppers, “May be authorized”.

“Dear @sexyfishlondon I showed up to your restaurant looking like this and you looked at me and my friend up and down and said no you can’t come in and your restaurant was EMPTY, ”Glynne wrote.

Luckily for Glynne, who made the most of the locking elevator, Amazonico is only a 30-second walk from Sexy Fish and offers an equally overpriced Mayfair dining experience with a almost identical dress code, which he probably decided not to apply. Glynne noted that the second restaurant had greeted her and her friend with “pure joy” that the couple had “a good meal with mean service”.

Glynne asked Sexy Fish to “please check for yourself if this is how you treat people because it is rude, off-putting, embarrassing and certainly not inviting.” She claims that she and her friend were not only made to wait, but were also inspected by two staff, who ultimately deemed their attire unsuitable upon entering. The decision was made “based on their appearance,” which is generally how dress codes work.

“I think the attitude of your staff needs to change because it was pure discrimination,” Glynne said. It has rightly been pointed out that the use of the word “discrimination” at a time when actual discrimination is being exposed and protested is foolish and ignorant.

While the restaurant itself didn’t react to the story (if it did, it would likely just indicate its publicly posted dress code), the internet most certainly did. Here are some of Twitter’s catchiest this morning.

One said someone had to point out to the pop star that refusing to enter a restaurant while wearing a hoodie was not discrimination.

Others pointed to the privilege of even going to a restaurant for “£ 300 of sushi in Mayfair”.

Others asked Glynne “what were you expecting”, that the restaurant was not called “laid back rat”. Ouch.

Others have argued that Sexy Fish’s decision was “classist”. This tweet is about this take.

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IB’s Tin Fish Restaurant Reopens | Business

It took a long time for Tin Fish owner Ed Kim to reopen his restaurant at the end of the iconic Imperial Beach Pier. Kim closed her restaurant on March 17 and did not reopen until June 9.

He had prepared for the announcement of restaurant closings in March. “I knew business in New York was going crazy, and then California asked us to shut down that Monday,” he said.

Kim still didn’t expect the news to come so soon, but on the morning of March 17, staff called her to tell her that the lock on the pier door had been changed and they couldn’t not enter. “We were hit hard. We had all the fresh fish, the perishables. Anything I could save I put in the freezer,” he recalls.

The worst part is that Kim thought it would only be two to three weeks of closure, not months.

When the sidewalk and take out was allowed for restaurants, it couldn’t be part of it due to its location because the pier was closed. Finally, restaurants were allowed to dine, but the pier was still closed. “The beach was open a month ago and there was still no word. Even the hairdressers were open, but not the pier, ”he said. “We were the first to close and the last to open. A lot of people at Imperial Beach sympathized with us. The council understood what was going on and the city manager tried to do what he could. I was patient, ”he said.

When the pier reopened there were rules, the city placed stripes and arrows on the ground to indicate where visitors could walk and maintain a safe distance from each other.

Kim said the week before the pier reopened, he attended a meeting to learn about the new rules for walkers and fishermen. Currently, fishing is not permitted behind the restaurant and the pier opens at 7:00 a.m. and closes at 8:30 p.m. Normally, the Tin Fish is open until 10 p.m. in the summer, so Kim loses customers for dinner.

There was also a positive side. During the lockdown, the Port of San Diego made improvements to the exterior of the Tin Fish building, while Kim painted and other repairs to the interior.

Now that the Tin Fish has reopened, Kim is looking at her business in a different way. He started offering Deb’s Cookie Jar treats, serves Granite Hill wines, a local winery linked to Imperial Beach.

“We have a lot of pedestrian traffic. We’re in an iconic location with visitors from Chula Vista and San Diego, ”he said.

Kim feels part of the community – which he saw firsthand the day it reopened. “We saw the community supporting us with so many people who came on the first day to support us. It was a Tuesday, and Tuesday is usually the lowest day, instead it was the biggest, ”he said. Because of this sense of community, he plans to highlight a different vendor each month. In the bar area, which he currently cannot use due to COVID, he plans to have their creations displayed by local merchants and show his support.

As all restaurants have done due to the pandemic, Kim moved the tables 6 feet apart, meaning the indoor area is only a third of what it was before. .

Customers can once again enjoy their favorite dishes like fish and shrimp, fish and chips and fish tacos. Tin Fish also offers healthy choices like Crusted Sesame Ahi Salad. The sauces are homemade and include tartar sauce, cocktail sauce and Baja sauce. The dairy-free coleslaw is also homemade. Kim recommends the very tasty Kaboom prawns and explains that the prawns are lightly breaded and fried, mixed with sauce and placed on a bed of cabbage, with sesame and green onions. Kim also serves a Lobster Roll and this summer he plans to offer oysters as well as Rockefeller oysters made with olive oil, butter, Parmesan, salt, fresh parsley and baked for five. minutes, “I see more potential, more people that we can serve,” he said.

Kim’s first restaurant is Tin Fish. Originally from Korea, he studied in the United States and first graduated from high school, then attended the Art Center College of Design in Pasadena and majored in illustration. For a few years he worked for animation and computer game companies and for the Google equivalent called in Korea. After he and his wife had twins, he decided to return to the United States and finally stumbled upon the opportunity to own a restaurant. “I love to cook, I was never a chef but I would invite guests and friends and cook for them,” he said.

Kim can often be found cooking meals at Tin Fish, and now that he’s reopened the restaurant, he’s sporting a big smile on his face.

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