Jägermeister Balanced Bartender: Amie Ward - Diversity Behind the Bar
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Balanced Bartender

Stay healthy, Bar Meisters


Amie Ward The Healthtender

Website:
The Healthtender

Hello and Happy April, My Friends!

Thank you for stopping by our April Balanced Bartender Pep Talk. Today we are addressing a critical topic: diversity behind the bar. The past year has brought with it much heartache and frustration due to the pandemic, and the overdue social justice movement of the late spring shined an inescapable spotlight on racism within the United States. Many industries began to evaluate the nature of inequality and representation in their businesses, including hospitality. And the truth is, we have been falling short for eons. While this is a pretty heavy subject, it is an incredible opportunity to open a dialogue, actively work towards an equitable bar industry, and dismantle longstanding systems of oppression.

  1. Scroll Down For More on Diversity
  2. Check out Amie's Killer Cold Brew Recipe
  3. Join Amie for a Zoom Class & this Month's IG Challenge!

As of February 2021, the Bureau of Labor and Statistics reported 10.2 million people were employed in the “leisure and hospitality” industry2.

Even with the impact COVID, September 2020 data projected a 7% increase in the labor force by 2029 (the highest of any profession) and touted the lowest median wage of any occupation group1. Of that 10.2 million, the Bureau reported that 51% are women, 13.4% are Black, 6.8% are Asian, and 27.5% are Hispanic or Latino (note that these are the categorical labels provided by BLS). While most of the bar and restaurant population is women of color and BIPOC peoples, they are disproportionately relegated to server and back of house positions, making significantly less money than their white male counterparts1, 2, 4, 7.

This is straight bonkers. America is a nation of immigrants, and it is impossible to deny the role BIPOC women and men have played in the development of Western food and beverage culture4, 7. Practices that prevent equitable hiring and wages because of race and gender are unacceptable, perpetuate structural racism and misogyny, and result in long-term health problems. The stress of unfair treatment, racism, and harassment contributes to high blood pressure, decreased immune response, and an increased risk for cancer and heart disease3. Depression, anxiety, sleep disorders, and PTSD are just some of the documented mental health issues stemming from racial and gender discrimination3, 5, 6. We have to make a change.

It is imperative that industry leaders and people in positions of privilege and power examine their hiring practices, wage distribution, and company mission to ensure equitable representation in their establishments is a priority. They must actively educate themselves to understand cultural and racial biases that contribute to discriminatory practices and make a commitment to hiring and mobilizing the development of marginalized restaurant workers through sustainable training methods and opportunities for advancement. Hospitality should not be based on race or gender. It should be about the people: diverse, compassionate, and dedicated hosts who celebrate every guest that steps foot in your bar.

Thanks for tuning in. Jägermeister and The Healthtender are back with another movement challenge, and I hope you find peace at the top of this mountain. Complete 30 seconds of Mountain Climbers, take a time-lapse video or a post-climb sweaty selfie, tag @thehealthtender, and use the hashtag #jmbalancedbartender. Head on over to my Instagram, @thehealthtender, for demonstrations and more details.

Stay balanced, my friends!

Amie Ward, The Healthtender

As of February 2021, the Bureau of Labor and Statistics reported 10.2 million people were employed in the “leisure and hospitality” industry2.

Even with the impact COVID, September 2020 data projected a 7% increase in the labor force by 2029 (the highest of any profession) and touted the lowest median wage of any occupation group1. Of that 10.2 million, the Bureau reported that 51% are women, 13.4% are Black, 6.8% are Asian, and 27.5% are Hispanic or Latino (note that these are the categorical labels provided by BLS). While most of the bar and restaurant population is women of color and BIPOC peoples, they are disproportionately relegated to server and back of house positions, making significantly less money than their white male counterparts1, 2, 4, 7.

This is straight bonkers. America is a nation of immigrants, and it is impossible to deny the role BIPOC women and men have played in the development of Western food and beverage culture4, 7. Practices that prevent equitable hiring and wages because of race and gender are unacceptable, perpetuate structural racism and misogyny, and result in long-term health problems. The stress of unfair treatment, racism, and harassment contributes to high blood pressure, decreased immune response, and an increased risk for cancer and heart disease3. Depression, anxiety, sleep disorders, and PTSD are just some of the documented mental health issues stemming from racial and gender discrimination3, 5, 6. We have to make a change.

It is imperative that industry leaders and people in positions of privilege and power examine their hiring practices, wage distribution, and company mission to ensure equitable representation in their establishments is a priority. They must actively educate themselves to understand cultural and racial biases that contribute to discriminatory practices and make a commitment to hiring and mobilizing the development of marginalized restaurant workers through sustainable training methods and opportunities for advancement. Hospitality should not be based on race or gender. It should be about the people: diverse, compassionate, and dedicated hosts who celebrate every guest that steps foot in your bar.

Thanks for tuning in. Jägermeister and The Healthtender are back with another movement challenge, and I hope you find peace at the top of this mountain. Complete 30 seconds of Mountain Climbers, take a time-lapse video or a post-climb sweaty selfie, tag @thehealthtender, and use the hashtag #jmbalancedbartender. Head on over to my Instagram, @thehealthtender, for demonstrations and more details.

Stay balanced, my friends!

Amie Ward, The Healthtender

Need resources on anti-racism, equity, and privilege?

References

  1. Bureau of Labor and Statistics, U.S. Department of Labor, (2021, January 22). Household data annual averages—Employed persons by detailed industry, sex, race, and Hispanic or Latino ethnicity. https://www.bls.gov/cps/cpsaat18.htm.
  2. Bureau of Labor Statistics, U.S. Department of Labor, (2020, September). Occupational outlook handbook, food and beverage serving, and related workers. https://www.bls.gov/ooh/food-preparation-and-serving/food-and-beverage-serving-and-related-workers.htm.
  3. Cuevas, A. G., Reitzel, L. R., Adams, C. E., et. al. (2014). Discrimination, affect, and cancer risk factors among African Americans. American Journal of Health Behavior, 38(1), 31–41.
  4. Holt-Giménez, E., & Harper, B. (2016). Food—systems—racism: From mistreatment to transformation. Dismantling Racism in the Food System, 1, 1–7. https://foodfirst.org/wp-content/uploads/2016/03/DR1Final.pdf.
  5. Ong, A. D., & Williams, D. R. (2019). Lifetime discrimination, global sleep quality, and inflammation burden in a multiethnic sample of middle-aged adults. Cultural Diversity and Ethnic Minority Psychology, 25(1), 82–90.
  6. Paradies, Y., Ben, J., Denson, N., Elias, A., Priest, N., Pieterse, A., Gupta, A., Kelaher, M., & Gee, G. (2015). Racism as a determinant of health: A systematic review and meta-analysis. PLOS One, 10(9), e0138511. https://doi.org/10.1371/journal.pone.0138511.
  7. Restaurant Opportunities Centers United. (2015) Ending Jim Crow in America’s restaurants: Racial and gender occupational segregation in the restaurant industry. https://laborcenter.berkeley.edu/pdf/2015/racial-gender-occupational-segregation.pdf.

Disclaimer: The views and opinions expressed in this article are those of the author.


Balanced Bartender Snacks & Sips
The Killer Cold Brew
 The Killer Cold Brew

April 20th is National Cold Brew Day. I am super-duper overdue for tropical weather, so I made a Jägermeister Cold Brew Pain Killer riff (aka the Killer Cold Brew) to satiate my hankering until it is safe to travel again! I will ignore the snow on the ground outside my window for now. Prost pals!

  • 11/2 parts Jägermeister Cold Brew
  • 1/4 part Funky or Over Proof Dark Rum (optional)
  • 2 parts Fresh Pineapple Juice
  • 1/2 part Blood Orange Juice (Regular OJ is just fine!)
  • 3/4 part Crème de Coco
  • 3 Dashes Blood Orange Bitters

Method: Shake and strain over crushed ice into your favorite oversized mug, snifter, or hurricane glass!

Garnish: with Pineapple Frond, Blood Orange Wheel, and Grated Nutmeg!

Get to Know The Healthtender
Amie Ward
 Amie Ward

Amie Ward is a Veteran Bartender,

Exercise physiologist and has been outspoken on her fellow service industry members' health and wellness. When she is not pulling trucks and training for Strongwoman competitions, you can find Amie appreciating the finer things in life like Jägermeister.

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