Abolish Work: "Abolish Restaurants" Plus "Work, Community, by Prole.info

By Prole.info

Available for the 1st time in one quantity, the 2 influential and well-circulated pamphlets that include Abolish Work provide state-of-the-art category research and evaluations of way of life from the frontlines of the category conflict observed through uncensored, cutting edge illustrations. “Abolish eating places” is an illustrated consultant to the day-by-day miseries, pressure, boredom, and alienation that eating place paintings can entail, in addition to the ways that eating place staff struggle opposed to those. It attracts on a number of anticapitalist rules in addition to substantial own event. “Work, group, Politics, conflict” is a comic creation to fashionable society, deciding on either the oppressive and subversive developments that exist this day with the purpose of remaking society. jointly, the items learn alternately like a worker’s diary, a quick tale, a psychology of way of life, and a historic account.

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Extra info for Abolish Work: "Abolish Restaurants" Plus "Work, Community, Politics, War"

Example text

We are brought into the production process and created as restaurant workers by this movement. But we make the food and make it sell. The movement of our bosses’ money is nothing more than our activity made into something which controls us. In order to make life bearable, we fight against this process, and the bosses who profit from it. The impulse to fight against work and management is immediately collective. As we fight against the conditions of our own lives, we see that other people are doing the same.

Info The customers are the buyers. They think they’re buying good food and good service. What they get more often is the appearance of good food and good service. Restaurant food is rarely as fresh or clean as homemade 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. The customers aren’t used to the production process.

It’s not uncommon for some yuppie customer to sit for a minute, looking at the bill, and then at the waiter, relishing that moment of power. At the end of the night, the waiter then tips out of his tips to other employees, such as the busser or hostess. He too can tip out more or less within certain limits. The flow of tips from top to bottom re-enforces the hierarchy in the restaurant. This last function of tipping can be lessened in restaurants where tips are pooled. ” H. Gordon Selfridge 26 Abolish Restaurants • Customers a For the most part, restaurant workers hate restaurant customers.

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