commented on Council Members Nick Licata and Kshama Sawant Introduce Rent Control Resolution
The historical evidence also shows that rent control doesn't work. It basically rewards those who got in early and punishes those late to the game.
If you're worried about rents being too high, you need to financially motivate developers to build more apartments at various price points. That means high density, high building heights, and things like apodments.
commented on Washington State Rules for Local Distilleries Just Got So Much Better, Plus Boom Noodle Reopens
The TTB takes the producers word for it when approving labels. Which makes sense. They don't have the man power to check to see if you're really putting whiskey that's the right age in the barrel and if you're blending other distillate in. It was never a problem before because the big producers would never dream of doing something that could cost their license to distill. Almost all of the problems are with micros making bourbon and rye.
The TTB requires that if your product wasn't distilled in the same state that is on the label, you must disclose where it was distilled. For instance, Bulleit Rye has to disclose that it was distilled in Indiana. Many of the local producers are either bottling whiskey that they bought from sources in Indiana or Kentucky, or blending said whiskey into their own distillate. Ooola for instance has admitted in interviews that some of the whiskey in the Waitsburg Bourbon is from Kentucky. However, if you look on the label, this is not disclosed.
For bourbon and rye whiskey (other kinds too, but I won't get into that), any whiskey less than 4 years old HAS to put an age statement on the front. That age statement is the age of the YOUNGEST whiskey in the bottle and is the amount of time said whiskey sat in NEW charred oak barrels. Again, Oola said their distillate was around three years old. But there is no age statement on the label. This is a violation. Woodinville Whiskey also does this. Their micro barreled product is not 4 years old (a 4 year old whiskey in a micro barrel would taste awful), yet look at the label, there's no age statement.
Almost every micro distillery is violating those laws. When the distillery gets big enough, it tends to get complaints and the TTB will step in. See Templeton Rye if you want an example of this.
commented on Renee Erickson Eliminates Tips and Raises Wages to $15 in a Move Toward Greater Parity Among Restaurant Workers
In a place where they were pooling tips, this doesn't redistribute income. If the restaurant was not pooling tips, then this does take away money from the front of the house.
In an ideal world, you would just raise prices on average 18.5%. However that has some extra costs. Most restaurants either price everything ending in .99 or price everything in an even dollar amount. So if you're chicken dish was $20 before, you should make it $23.70. However to keep the menu even, you make it $24. If you round some up and some down you should be ok on aggregate. Until you get a week where everyone orders the pork chop that was $23, should have been $27.26, but you priced at $27. The service charge keeps this from happening.
Also, humans are generally bad at math and comparing prices. If you go to one restaurant and all the prices are higher you have a hard time comparing it to another. Even though after tip at the cheaper place you come out the same, most people have a hard time seeing that. They only see the initial price. It's the same reason no one advertises the price after tax on items. If everyone went away from tipping, you could do it. But in the mixed environment, a service charge is probably best.