Like Tree161Likes

Inflation or Deflation ahead?

Reply
Page 12 of 29 FirstFirst ... 4 9 10 11 12 13 14 15 20 ... LastLast
  1. #111

    Join Date
    Dec 2002
    Location
    薄扶林
    Posts
    47,968

    An interesting and may be a too easy solution..

    Spotted in a unlinkable bloomberg newsletter


    it's worth mentioning comments from Janet Yellen at the G20 meeting overnight, in which the U.S. Treasury Secretary suggested that lowering tariffs with China could be one way of easing some of the supply pressures and thereby pushing down prices. Lowering tariffs would have a "disinflationary" effect, she told Reuters, in comments that have already been seized upon by Chinese media. There's obviously a big discussion to be had here about whether or not the U.S. would be sacrificing longer-term trade gains for a short-term win over inflation, but it's interesting to see more policymakers embracing out-of-the-box solutions for inflation (or, at a minimum, using the threat of inflation to push through new policy).

  2. #112

    Join Date
    Dec 2002
    Location
    薄扶林
    Posts
    47,968

    New term .. I'm completely ok with this one for now.

    Last week I invented a new word: whackflation. The idea here is that, in the words of Citigroup Strategist Matt King, the pandemic has given the global economy an almighty “whack” that's set in motion a series of unpredictable boom-bust cycles as the system struggles to right itself.

    In other words, even if one thing gets fixed, a new problem can arise to destabilize things once again. Whackflation is the monetary result of these volatile swings; prices for stuff can move sharply up when supply is tight and demand is strong, but they can also drop very quickly as shortages morph into inventory gluts.

    huja likes this.

  3. #113

    Join Date
    Jun 2010
    Location
    Tri-State
    Posts
    11,647
    Shriflation: When @shri contributes an unusually high number of posts to a thread.
    mrgoodkat likes this.

  4. #114

    Join Date
    Dec 2002
    Location
    薄扶林
    Posts
    47,968
    Quote Originally Posted by huja:
    Shriflation: When @shri contributes an unusually high number of posts to a thread.
    Blame Tracey Alloway and Bloomberg for this one...

  5. #115

    Join Date
    Jun 2010
    Location
    Tri-State
    Posts
    11,647
    What does this mean for future inflation? Historically, when excess concentration has been high, the present has been a poor guide to the future. When inflation is above its ten-year average, as it is now, high excess concentration makes it more likely to fall. This pattern should lead forecasters to reduce their predictions for inflation.
    https://www.economist.com/graphic-de...HHMJGZ2VyromB0

  6. #116

  7. #117

    Join Date
    Jun 2007
    Location
    Ex Sai Kunger Sunny Qld for now
    Posts
    8,318

    Been reading various articles about city's that have had substantial property price increases over the past decade. Seems now, young people that used to be employed in said CBD to serve coffee/food etc of said city's, just aren't applying for jobs there due to the fact that they cannot afford the rents asked to be able to live close to work/locally.

    Be it, NYC, Melbourne, Sydney or Sanfrancisco, the F&B industry is now suffering a staff shortage. A few things are responsible for this, low wages in the USA and the casualisation of staff here in Australia, that never gives them enough to actually save any money or any feeling of job secure permanency.

    Last edited by Skyhook; 18-11-2021 at 09:40 AM.

  8. #118

    Join Date
    Jun 2010
    Location
    Tri-State
    Posts
    11,647
    Quote Originally Posted by Skyhook:
    Been reading various articles about city's that have had substantial property price increases over the past decade. Seems now, young people that used to be employed in said CBD to serve coffee/food etc of said city's, just aren't applying for jobs there due to the fact that they cannot afford the rents asked to be able to live close to work/locally.

    Be it, NYC, Melbourne, Sydney or Sanfrancisco, the F&B industry is now suffering a staff shortage. A few things are responsible for this, low wages in the USA and the casualisation of staff here in Australia, that never gives them enough to actually save any money or any feeling of job secure permanency.
    The business model of the F&B industry is completely out of whack in the U.S. Servers have to tolerate arsehole customers because they depend on tips to actually earn any sort of money. The cooks and other "back of the house" workers don't get to share in the tips and are underpaid. Customers complain about paying $8 for coffee drinks and $15 for avocado toast. Restaurants had an extraordinarily high rate of failure even before the pandemic. Most surviving restaurants are just barely making money. It's hard to find an economic winner in this business model.
    ndt, Skyhook, eightfivetwo and 1 others like this.

  9. #119

    Join Date
    Dec 2010
    Posts
    1,523
    Quote Originally Posted by huja:
    The business model of the F&B industry is completely out of whack in the U.S. Servers have to tolerate arsehole customers because they depend on tips to actually earn any sort of money. The cooks and other "back of the house" workers don't get to share in the tips and are underpaid. Customers complain about paying $8 for coffee drinks and $15 for avocado toast. Restaurants had an extraordinarily high rate of failure even before the pandemic. Most surviving restaurants are just barely making money. It's hard to find an economic winner in this business model.
    I worked in bars during Uni. The "back of the house" gets a fixed % of the gross sales per day. But the % comes out of the waiter/waitresses/bartenders tip. So if the server takes the excess of that house cut. (ie. server made average of 18% tip, house gets 2% fixed. Her net tip is 16%).

    I made hella good money bartending at 18-22. Tax free (shhh).
    Skyhook likes this.

  10. #120

    Join Date
    Jun 2010
    Location
    Tri-State
    Posts
    11,647
    Quote Originally Posted by D.YU:
    I worked in bars during Uni. The "back of the house" gets a fixed % of the gross sales per day. But the % comes out of the waiter/waitresses/bartenders tip. So if the server takes the excess of that house cut. (ie. server made average of 18% tip, house gets 2% fixed. Her net tip is 16%).

    I made hella good money bartending at 18-22. Tax free (shhh).
    I can assure you few if any back of the house restaurant works get a % of gross sales. In a few cases tips are pooled from front-of-house workers and distributed to everyone (that isn't management) at the end of the night. The mark-up for booze is a beautiful thing for the F&B industry.

Reply
Page 12 of 29 FirstFirst ... 4 9 10 11 12 13 14 15 20 ... LastLast