Abolish Restaurants: A Worker's Critique of the Food Service - download pdf or read online

Analysis

By Prole

ISBN-10: 1604860480

ISBN-13: 9781604860481

An illustrated advisor to the day-by-day distress, pressure, boredom, and alienation of eating place paintings, in addition to the ways that eating place employees struggle opposed to it. Drawing on quite a number anticapitalist principles in addition to a heaping plate of non-public event, it's half research and half call-to-arms.

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Extra resources for Abolish Restaurants: A Worker's Critique of the Food Service Industry (PM Pamphlet)

Sample text

Foreign tourists and businessmen don’t tip well. Construction workers and of course other restaurant workers generally do. Customers have a lot of power over the restaurant workers—and not just when they tip us. A bad comment card can get us yelled at. A serious complaint to the manager could get us fired. The imbalance of power is such that customers sometimes act like little bosses. They can be demanding, rude, drunken assholes, but we have to be nice to them, and it’s our job to make them happy.

If they want their meal prepared a special way or if they’re not ready to order or pay when we stop at their table, they are causing more work for us. We start to develop not-entirely-inaccurate prejudices based on what kinds of customers are going to be difficult to fit into the rhythm of production or which customers will tip well. Old people and kids are trouble. Foreign tourists and businessmen don’t tip well. Construction workers and of course other restaurant workers generally do. Customers have a lot of power over the restaurant workers—and not just when they tip us.

A serious complaint to the manager could get us fired. The imbalance of power is such that customers sometimes act like little bosses. They can be demanding, rude, drunken assholes, but we have to be nice to them, and it’s our job to make them happy. We hate them for the power they have over us. They form part of the surveillance apparatus of the restaurant. We have the same careful conversations with customers over and over again. We learn to read them quickly and to say what they want to hear.

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Abolish Restaurants: A Worker's Critique of the Food Service Industry (PM Pamphlet) by Prole


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