The pandemic proved to be a fatal blow for countless restaurants and bars worldwide, and although the industry has rebounded in many ways, working conditions and wages have seen little to no improvement. For bar owners and restaurateurs, there’s no denying that the desire to do right by your employees while also running a profitable business presents a double-edged sword, but that doesn’t mean it’s impossible. Nevertheless, we’re still seeing bars fail to unionize and non-profit organizations fighting to raise the tipped minimum wage.

On this episode of the “VinePair Podcast,” Joanna and Zach take a look at the landscape of working conditions in the hospitality industry, and wonder why they’re still relatively poor despite high demand for skilled labor. Could part of a solution be a new vision for the hospitality industry, with public subsidies helping to keep these businesses vital and vibrant? After all, zoos, symphonies, museums, and other cultural institutions often get tax breaks and government funding, so is it really a stretch to argue that bars and restaurants deserve the same treatment? Tune in for more.

Zach is drinking: Conduit Wine Divergent Vine Primitivo
Joanna is drinking: Grey Goose Ready to Serve Bottled Martini

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