An illustrated advisor to the day-by-day distress, tension, 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 rules in addition to a heaping plate of private adventure, it really is 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)
This is possible because the whole meal is streamlined, with a limited number of options. 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 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 flirt and use worn-out jokes to get them to buy a lot, eat quickly, and tip well. But when we step away from the table, or out of earshot, the polite customer service face quickly drops off. L=MN We curse them, or laugh about them, or talk about which ones we’d like to fuck, or wonder if that’s a father and daughter or a businessman and his mistress. 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.
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