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 writer, bartender, and former roller derby skater. Her writing can be found in multiple publications, including Catapult, MELMagazine, EATER, Greatist, Bustle, and Boston’s alt-weekly, DigBoston, where her column, "Terms of Service," won a 2018 AAN Award for Best Food Writing. You can find her on Twitter @saucylit and on Instagram @drinkwriteboston
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Whenever I’ve found someone passed out in a bathroom as a bartender, it’s because they’ve well exceeded their personal limit with alcohol. I also can’t help but think it’s because there’s been too little of something else.
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Others began to intrude in what had once been a mom-and-pop operation. The conversion from hobby to profession had been made.
When this pandemic is over, we hope to reopen our doors and offer comfort and sanctuary to our communities—as women of color so often have.