“…Discrimination can affect employees and customers across four domains within the hospitality industry. These include hiring decisions (Albors-Garrigos et al , 2020; Chiang and Saw, 2018); an organization’s treatment of employees (Sarwar and Muhammad, 2020; Tews and Stafford, 2020); customers’ reactions to frontline employees (Baker and Kim, 2018; Li et al , 2020b); and the treatment customers receive based on factors such as their sexual orientation (Ro and Olson, 2020), age (Chéron et al , 2020; Westberg et al , 2020), weight (Poria et al , 2021) or race (Baker et al , 2008; Brewster and Nowak, 2019; Brewster and Wang, 2020; Harris et al , 2005). Considering its pivotal role in contemporary society, we focus on how a customer’s race influences perceived discrimination, anger and coping behavior in response to subtle degradation of service in a restaurant setting.…”