Interesting or not
I got my profit share for 2019 in March of 2020. I kept on salary until we put a lid on it in July. My wife made more on unemployment than she would have working. I got enhanced UI the rest of the year.
Add it all up and it was a wash with one MAJOR caveat.
No profit check from 2020 will be heading to me in 2021. And still not back on salary but UI lasts through June and they probably extend it again.
So 2021 is when the income hit is taken. Meaning no rampant consumer spending only a focus on the vitals like wine, weed, and cigars.
I bring this up because a lot of people are waiting for the shoe to drop that everyone thinks should drop when you shut down a large portion of the economy.
LIPO
Comments
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RaceBannon said:
I did my taxes yesterday and my income for 2020 was almost an exact match for 2019. It should have been higher but its not real until its real
I got my profit share for 2019 in March of 2020. I kept on salary until we put a lid on it in July. My wife made more on unemployment than she would have working. I got enhanced UI the rest of the year.
Add it all up and it was a wash with one MAJOR caveat.
No profit check from 2020 will be heading to me in 2021. And still not back on salary but UI lasts through June and they probably extend it again.
So 2021 is when the income hit is taken. Meaning no rampant consumer spending only a focus on the vitals like wine, weed, cigars and Wam memberships at Hardcore Husky.
I bring this up because a lot of people are waiting for the shoe to drop that everyone thinks should drop when you shut down a large portion of the economy.
LIPO -
Let's cut to the chase.
Do you have enough money for weed? Because if so, you're going to be ok. -
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I did learn something on my trip to the abyss about having money in the bank to last more than two weeks. No car payments. The company picks up the car insurance, maintenance, and my phone.
Be a simple man -
There's also that transition period. A lot of these businesses are going to hoard money for at least a year or two, until they are certain that COVID is behind us. It's going to drop, and it's going to drop hard. And it's going to largely effect the consumer sector
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We decided last July that it was stupid to stay open and light money on fire. There is a lot of that I am sure.greenblood said:There's also that transition period. A lot of these businesses are going to hoard money for at least a year or two, until they are certain that COVID is behind us. It's going to drop, and it's going to drop hard. And it's going to largely effect the consumer sector
There is a minimum threshold of business on the books that makes it worthwhile to open.
Not to mention the rules now in place to go anywhere and do anything. Very cumbersome -
This is an interesting point ... one that makes sense to me. I've said to co-workers about going back to the office, "go back to what? all the things that make working in downtown Seattle a pleasure ... picking a spot for lunch, grabbing a coffee at your favorite whatever, all that is closed. Some for good." And then I add that when COVID is behind us, who is going to want to pony up capital again to get into those vulnerable businesses? Even the ones that are technically still open will be skidish.greenblood said:There's also that transition period. A lot of these businesses are going to hoard money for at least a year or two, until they are certain that COVID is behind us. It's going to drop, and it's going to drop hard. And it's going to largely effect the consumer sector
But then, I also think, what the fuck else you gonna do? If the food/beverage business is your business, it's what you do. If you have one, are you just going to leave it sit? Or are you going to fire back up like there's no tomorrow? I'm counting on the latter. I think when people are mobile again, sure, some shit is permanently changed. We've talked about that. But there will be money to be made and people have a hard time passing on that.
Still, the structured 2021 tax hit Race talked about ... that doesn't help. -
This is why restaurants being allowed to open at 25% capacity is like keeping them closed. Every fixed cost you have is tough to cover with only 25% of your revenue.RaceBannon said:
We decided last July that it was stupid to stay open and light money on fire. There is a lot of that I am sure.greenblood said:There's also that transition period. A lot of these businesses are going to hoard money for at least a year or two, until they are certain that COVID is behind us. It's going to drop, and it's going to drop hard. And it's going to largely effect the consumer sector
There is a minimum threshold of business on the books that makes it worthwhile to open.
Not to mention the rules now in place to go anywhere and do anything. Very cumbersome
I'm glad I'm not in the food service bidness.
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There's not a chance in hell a restaurant can break even at 25% capacity.dflea said:
This is why restaurants being allowed to open at 25% capacity is like keeping them closed. Every fixed cost you have is tough to cover with only 25% of your revenue.RaceBannon said:
We decided last July that it was stupid to stay open and light money on fire. There is a lot of that I am sure.greenblood said:There's also that transition period. A lot of these businesses are going to hoard money for at least a year or two, until they are certain that COVID is behind us. It's going to drop, and it's going to drop hard. And it's going to largely effect the consumer sector
There is a minimum threshold of business on the books that makes it worthwhile to open.
Not to mention the rules now in place to go anywhere and do anything. Very cumbersome
I'm glad I'm not in the food service bidness.
Maybe a weiner cart.
H'eh h'eh h'eh...weiner.
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The smaller restaurants or eateries I frequent tell me that they are hanging on with take out. The 25% is just a little extra to help get by. The wait staff is gone. I'm being helped at my seat or cash register by the owner or someone in their family. This just applies to the places still open. Many are gone now.PurpleThrobber said:
There's not a chance in hell a restaurant can break even at 25% capacity.dflea said:
This is why restaurants being allowed to open at 25% capacity is like keeping them closed. Every fixed cost you have is tough to cover with only 25% of your revenue.RaceBannon said:
We decided last July that it was stupid to stay open and light money on fire. There is a lot of that I am sure.greenblood said:There's also that transition period. A lot of these businesses are going to hoard money for at least a year or two, until they are certain that COVID is behind us. It's going to drop, and it's going to drop hard. And it's going to largely effect the consumer sector
There is a minimum threshold of business on the books that makes it worthwhile to open.
Not to mention the rules now in place to go anywhere and do anything. Very cumbersome
I'm glad I'm not in the food service bidness.
Maybe a weiner cart.
H'eh h'eh h'eh...weiner.



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