Unions for food and drink workers go back to 1891. But they lost their seat at the table with the growth of restaurant chains and fast food.
Managers are reworking their cocktail menus as shortages of materials and labor make some brands unavailable for weeks.
With many offices going fully remote or hybrid, happy hour has become a dead zone for bars.
With warmer weather in some places and more people getting vaccinated, the industry is preparing to serve more patrons.
“There’s just a lot of people applying for not a lot of jobs,” says Neil Cairns of Portland, Oregon.
Social places by nature, bars have faced tighter restrictions than many other businesses, and are suffering the consequences.
Bar owners say they are being unfairly singled out.
Takeout cocktails have saved jobs in the restaurant and bar industries.
The new-age flourish is made by pushing impurities and air out while the ice is being formed.