Why We Need Hospitality—Before, During, and After the Pandemic
As someone with over ten years in the industry, I still make $4.95/hour—plus tips.
the same number of employees on payroll by this JuneNo one knows if bars and restaurants will be open by the end of June, let alone be able to staff them at pre-COVID levels: Staffing depends on predicted business volume, and we have no idea what that will look like. On top of that, only 25 percent of the PPP was allowed for rent—often the largest expense of independent big-city establishments.
household names of the uber-wealthy corporate conglomerates:“small businesses” the loan was supposed to be helping.
You’d have made a great ER doctor I’ve been watching you triage
Haley Hamilton is a Boston-based bartender and writer. She writes about bars, hospitality, books, and Millenial angst for Eater, Bustle, Greatist, MELMagazine, SWMagazine, and elsewhere.
She is currently at work on an essay collection.
For random bursts of applause and mild indignation you can follow her @saucylit.
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After I left, everything became clearer, in the way that a breakup can clarify a toxic relationship; put things in sharp relief.