While this is an accurate assessment, it is among the least of our worries. I know you likely realize this, Matthew. For my part, I am a Certified Sommelier and lead server at a very high-end dining establishment these days and work in an industry that, in my opinion, has died overnight and will not return in a manner remotely similar to what it had become (which isn't all bad, as it is just one part of modern life that is unsustainable and propped up by seemingly-endless credit).