We now pay luxury rates to work as unpaid staff, and we thank them for the privilege. Here's how it happened.
I stumbled on a Facebook post the other day while sitting on the porch of my cottage in a South American hacienda. A man in business class was complaining about the catering on a one-hour European hop. Instead of sympathy, he was attacked for being “too demanding.” The mob assured him that what he received was “more than enough.”
Except it wasn’t. It was barely anything.
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