When Servers And Bartenders Don’t Get Paid — Or Tipped — Well, We All Lose
Our cities and the hospitality industry need to team up for some big-picture thinking
This article isn’t about tipping!
It’s about something bigger that’s loosely connected to tipping.
It’s about the shortsightedness that refuses to acknowledge the interconnected complexity in the bigger picture of how food and drink — hospitality — helps shape cities and our experiences in them.
I spent roughly six years — between undergrad and graduate school — studying urban planning. Even though I stopped short of getting my PhD, I use my education on a daily basis.
It partially inspired my City Life publication on Medium. And — without doubt — urban studies and planning relates directly to pretty much all of the things I write about: personal finance, my upcoming move to Spain and, yes, hospitality.
It doesn’t hurt that I spent another six years or so behind the bar at restaurants and bars of various levels. It’s this last point that has me doing the thing our polarized by politics brains have difficulty doing. That is, to hold competing thoughts simultaneously.
