Abolish Restaurants

Prole.Info Prole.Info

Description

A 60-page illustrated guide to the daily misery, stress, boredom, and alienation of restaurant work, as well as the ways restaurant workers fight against it. Drawing on a range of anticapitalist ideas as well as a heaping plate of personal experience, it is part analysis and part call-to-arms.

Sujets

• Working class
• Political economy
• Anti-capitalism
• Left-wing politics
• Activism
• Work
• Illustration
• Labor

Informations

• Publié par: PM Press
• Date de parution: 09 juillet 2010
• Nombre de lectures: 0
• EAN13: 9781604863888
• Langue: English
• Poids de l'ouvrage: 7 Mo

Extrait

P M P R E S S  P A M P H L E T S E R I E S 0001: BECOMING THE MEDIA: A CRITICAL HISTORY OF CLAMOR MAGAZINE By Jen Angel 0002: DARING TO STRUGGLE, FAILING TO WIN: THE RED ARMY FACTION’S 1977 CAMPAIGN OF  DESPERATION  By J. Smith And André Moncourt

0003: MOVE INTO THE LIGHT: POSTSCRIPT TO A TURBULENT 2007 By The Turbulence Collective

0004: THE PRISONINDUSTRIAL COMPLEX AND THE GLOBAL ECONOMY By Eve Goldberg and Linda Evans

0005: ABOLISH RESTAURANTS: A WORKER’S CRITIQUE OF THE FOOD SERVICE INDUSTRY By Prole.Info

0006: SING FOR YOUR SUPPER: A DIY GUIDE TO PLAYING MUSIC, WRITING SONGS, AND BOOKING YOUR OWN GIGS By David Rovics

0007: PRISON ROUND TRIP  By Klaus Viehmann

0008: SELFDEFENSE FOR RADICALS: A TO Z GUIDE FOR SUBVERSIVE STRUGGLE  By Mickey Z.

PM Press Pamphlet Series No. 0005 Abolish Restaurants: A Worker’s Critique of the Food Service Industry All text and artwork by Prole.info and reprinted with permission

ISBN: 9781604860481

Copyright © 2010 Prole.info This edition copyright PM Press All Rights Reserved

PM Press PO Box 23912 Oakland, Ca 94623 www.pmpress.org

Layout and design: Daniel Meltzer

Printed in Oakland, Ca on recycled paper with soy ink.

ABOLISH RESTAURANTS a worker’s critique of the food service industry

4 ........................................................................................................... FOREWORD

HOW A RESTAURANT IS SET UP:

7......................................................................................WHAT IS A RESTAURANT?

11................................................................................. THE PRODUCTION PROCESS

17 ............................................... DIVISION OF LABOR AND THE USE OF MACHINES

23 ......................................................................................INTENSITY AND STRESS

25 .................................................................................................................... TIPS

27.........................................................................................................CUSTOMERS

31 ............................................................................. COERCION AND COMPETITION

HOW A RESTAURANT IS TAKEN APART:

36 ............................................................................... WHAT THE WORKER WANTS

40 ...................................................................................................WORK GROUPS

43 ......................................WORKERS, MANAGEMENT AND WORKERMANAGEMENT

47................................................................................................................ UNIONS

51 ......................................................................A WORLD WITHOUT RESTAURANTS

“When one comes to thînk of ît, ît îs strange that thousands of peopLe în a great modern cîty shouLd spend theîr wakîng hours swabbîng dîshes în hot dens underground. The questîon I am raîsîng îs why thîs Lîfe goes on—what purpose ît serves, and who wants ît to contînue...” George OrweLL

Your back hurts from standîng up for 6, 10 or 14 hours în a row. You reek of seafood and steak spîces. You’ve been runnîng back and forth aLL nîght. You’re hot. Your cLothes are stîckîng to you wîth sweat. ALL sorts of strange thoughts come înto your head.

P R O L E . I N F O

“I can’t beLîeve she sLept wîth hîm. What a sLut!”

“Yeah, the carpenters are gîvîng us probLems. They want more money.”

You catch bîts and pîeces of customers’ conversatîons, whîLe havîng constantLy înterrupted ones wîth your co-workers.

“Oh îsn’t ît nîce, thîs restaurant gîves money to that save-the-woLves charîty.”

“So he says to me, ‘I thînk my escargots are bad,’ and I say ‘What do you expect? They’re snaîLs’ AHAHAHAHAHAHAH.”

No tîme to worry about reLatîonshîp probLems, or whether you fed your cat thîs mornîng, or how you’re goîng to make rent thîs month, a new order îs up.

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