Pulled from this longer post from 10 minutes ago, in case you didn’t feel like reading to the bottom:
One huge factor I was surprised to see the Behind the Kitchen Door report miss about Philadelphia’s restaurant industry labor market is that the County Quota system hurts restaurant profits, and thus wages. As any waitress will tell you, drinks are a huge tip generator, and more generally provide restaurants with a higher profit margin than what they can make only selling food. In restaurants in normal states, the concept of booze cross-subsidizing the food is core to the restaurant business model. A Philadelphia restaurant market where any restaurant can sell alcohol is a market where servers, kitchen staff, and owners make higher wages. The stupid state law limiting liquor licenses to 1 per 3000 people per County is pointlessly holding down restaurant wages.