Having worked in too many kitchens... EVERYONE is replaceable. You would be able to replace those guys if you payed more. Blacks were doing what Mexicans are doing now in kitchens. And that whole "white kids aren't willing to start at the bottom" thing is a crock of shit. I worked with plenty of white boys who were dishwashing. Were they the fastest? No. The thing is... those white boys were going to school, and weren't going to be in the industry for the long haul. What owners want is as little turnover as possible, so of course they would prefer reliable Mexicans that will stay there for years, and cost them little.