I have been involuntarily offline for a while – the Grandson has been staying up too late (his daytime nap times are changing affecting my “uninterrupted time” at night), certification exams for work – and my laptop crapped out early this week. I just got it back thanks to Josh and his crew at Same Day Computer in Laconia. In returning, I see that Steve covered the problem of Seattle’s “Government directed Economy” (otherwise known as Socialism / Fascism) in raising their minimum wage. California is also having the same self-imposed “bad luck” (emphasis mine, reformatted):
In a pair of affluent coastal California counties, the canary in the mineshaft has gotten splayed, spatchcocked and plated over a bed of unintended consequences, garnished with sprigs of locally sourced economic distortion and non-GMO, “What the heck were they thinking?”. The result of one early experiment in a citywide $15 minimum wage is an ominous sign for the state’s poorer inland counties as the statewide wage floor creeps toward the mark.
Consider San Francisco, an early adopter of the $15 wage. It’s now experiencing a restaurant die-off, minting jobless hash-slingers, cashiers, busboys, scullery engineers and line cooks as they get pink-slipped in increasing numbers. And the wage there hasn’t yet hit $15.
As the East Bay Times reported in January, at least 60 restaurants around the Bay Area had closed since September alone.
The question is whether or not these self-assured incompetents (otherwise known as Progressives) will ever be convinded that they are NOT the “right ones to implement Marxism-lite:
A recent study by Michael Luca at Harvard Business School and Dara Lee Luca at Mathematica Policy Research found that every $1 hike in the minimum wage brings a 14 percent increase in the likelihood of a 3.5-star restaurant on Yelp! closing.
Another telltale is San Diego, where voters approved increasing the city’s minimum wage to $11.50 per hour from $10.50, this after the minimum wage was increased from $8 an hour in 2015 – meaning hourly costs have risen 43 percent in two years. The cost increases have pushed San Diego restaurants to the brink, Stephen Zolezzi, president of the Food and Beverage Association of San Diego County, told the San Diego Business Journal. Watch for the next mass die-off there.