Abolish restaurants: criticism from a worker in the restaurant industry

“The secret to a successful restaurant is sharp knives.” -George Orwell

Dear reader,

Whether it hits you during a cigarette break, or while you’re lying on a long sofa with a little cat sleeping at your feet and a steaming cup of coffee by your side as we all deserve to be: please excuse the rage that follows and the lack of costs I continue while discussing the restaurant industry. It’s quite difficult to know that I will never be able to enter a restaurant or a café again, even as a customer, without asking myself the question of the real cost of the experience for those who work there, my comrades, my brothers and sisters whom I have worked and suffered from since the day I was old enough to work, with whom I have formed stronger relationships than all the others – but it is even more difficult to knowing that myself and these friends of mine will more than likely never have a real podium to discuss the terrible conditions that we rely on to make money and that are considered normal in society, or even to recognize ourselves the extent and how terrible the conditions are before we go to work another thirteen hour shift, because there is never enough energy, money and, in this case, time, for a restaurant employee to learn or do anything outside s of a restaurant. So if there is a fair way to make a disclaimer on the fine line between book review and personal essay, or even litany, which I intend to test in the following paragraphs , I would like to warn and assure my reader that much of what by default will be deemed inappropriate here stems not from a genuine intent to harm anyone or a specific restaurant where my experiences originated, but rather from ‘an obligation to take advantage of one of the smallest microcosms of a platform to discuss as best I can the horrors I endured working in the service industry and the pain it has caused me and my my friends.

To begin with, with the title of the book, “Abolish restaurants”– the day I was introduced, I laughed at the title, like anyone would. Of course I couldn’t tell then whether the proposal of this anonymous writer was to really eliminate restaurants from our world, in the same way that a true anarchist wants to abolish the police, or whether the title was only intended to sardonically illustrate the agony of the restaurant industry proletarian, and even after reading it, I still can’t say. However, I still believe this is the closest I’ve ever come to feeling vindicated for the cruel ways I’ve earned my living, which threatened me in vain to stay there for the rest of my life. wherever I go.

The 57-page brochure was originally published in 2006 by PM Press under the number 0005 in a series, and published anonymously as workwhich is an abbreviated form of proletarian. The original edition was published with illustrations that joined the text simultaneously, like a graphic novel, but since then the text has been available online for free in many places without the illustrations, which is how I put it. have read.

Think of Anthony Bourdain Confidential kitchenwritten only by an aspiring ex-chef, having decided he didn’t want to be a chef anymore and finding that he was stuck there, that it was the only kind of job he knew and everywhere he went was readily available to him.

It’s already a miracle that Anthony Bourdain (RIP) managed to bring the book into the world. I imagine what his manuscript looked like when finished and I can only imagine ketchup stains and uneven pages after being put through the dishwasher several times. The difference I’m trying to make between the two books is that, although Confidential kitchen reads more like a diary or the memoir of a discouraged restaurant worker, Abolish restaurants is an honest attempt to expose once and for all how restaurants as we know them came into existence and how their working conditions have become endlessly abusive and yet esoteric, both for those who wish or do not want to become master chefs, New York Times best-selling authors, travel documentarians and television show hosts.

Veiled in criticism of restaurants, Abolish restaurants is a critique of capitalism in a specific area, and the same could be written about any other area. “It is a functional and necessary part of a larger system”, Prole said in an interview: “which creates similar conditions everywhere. It’s business as usual. And just as important, the alliances that are being made between workers fighting against these conditions point in the direction of what could be a greater subversive force. Capitalist society is based on class struggle and Abolish restaurants trying to put forward one side’s point of view in this fight.

On average, seventy percent of GDP in most countries is due to service industries, and America is in the top bracket at seventy-seven percent.

Everyone I know works in a restaurant: some have accumulated student debt from their past attempts not to end up there, others are desperate because they know so well not to expect a life without the shriveled hands of a dishwasher, the burns and cuts to the arms of a line cook, addictions to drugs and alcohol, three hours of sleep the night before and answering the boss: “Very well thank you”, the cynicism that develops in a waitress, the stench of shit, the fear of Sisyphus, the lack of time or money to go on vacation and therefore learn to hate one’s own city, stomach pains because of their refusal to eat the food prepared by a co-worker whom they know is not paid well enough to take care of washing their hands and, having worked two shifts in a row that day, did not not having the right to a single fucking five minute break to eat their own food, or the certainty that they will be reprimanded for eating in the kitchen, qualities which are all guaranteed, accepted and gradually assembled, one hour at a time, ten dollars each.

My opinions are so strong that I can hardly express myself on the subject.

Forget what I have to say.

Quit your job and read Abolish restaurants in place.