Why would organic brown sugar be sustainable?

What's the problem with ordering brown sugar at a restaurant?

• To those who might ask, the waitress was white and she understood English, and I'm not racist, I have friends who are black and white... Yesterday, I was having breakfast at my favorite restaurant, and I always politely ask for brown sugar for my coffee at this restaurant, because I happen to like brown sugar over white sugar and honey, and I always ask politely and give a good tip, because my parents always taught me to tip good... Anyway, I ask this waitress to get me brown sugar, I asked her very politely, and she just looked at me weirdly, at first, I thought, she didn't know where the brown sugar was, and I knew where they kept the brown sugar, it was at the counter, but I couldn't get it myself, since there was a "EMPLOYEES ONLY" sign, so I pointed to the brown sugar, and she looked at it, but she still looked at me weirdly, and I was getting annoyed, but I kept my cool and asked her very politely to get me brown sugar, and yet, she still looked at me like I'm some weirdo, but she eventually got me brown sugar... I didn't report her to the manager, but I didn't give her a tip either, the thing is, she made me feel bad about ordering brown sugar, what's the problem with ordering brown sugar in a restaurant?

• Answer:

  Did you mean "brown sugar" as is used in baking, or "Sugar in the Raw" which comes in a brown packet? (I can understand her being puzzled if you wanted the type one might use in baking, as it is uncommon -- but not unheard of -- to use it to sweeten coffee or tea.) (I raise this point because at a well-known coffee chain based in Seattle, if someone wants a packet of sweetener added to their drink, the cashier will call it to the barista as "1 pink" if the customer wants sweet & low, "1 blue" if the customer wants Equal, "1 yellow" if the customer wants Splenda, "1 brown" if the customer wants Sugar in the Raw, and, of course "1 white" if the customer wants table sugar.)