Abolish Restaurants: A Worker's Critique of the Food Service by Prole

By Prole

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

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

Example text

Restaurant food is rarely as fresh or clean as home-made food. The loud, obnoxious customer will have their coffee refilled with decaf. We’ll tell the customers we’re out of something if we’re too busy to get it for them. We’ll recommend the food that is the most expensive or the easiest to prepare. 28 The customers aren’t used to the production process. A large part of the job of the front-end staff is to fit them efficiently into that process. We get good at getting them to order, eat and pay when we want them to.

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. We hate them for the power they have over us.

We take a strange kind of pleasure in this twofacedness. In the oppressive customer service atmosphere it is almost rebellious. 27 Customers are also a restaurant’s weakness. The restaurant is dependent them. A customer may complain to management, but they may also take our side. Customers have direct contact with restaurant workers, and usually want to imagine that these workers are happy and welltreated. We can sometimes use them as a way to put pressure on management. A picket line in front of a restaurant turns away customers far easier than a picket line in front of a shipyard keeps shipping companies from using it.

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Abolish Restaurants: A Worker's Critique of the Food Service by Prole
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