Speaker 1: Take it away. Robert Evans, gosh, it could happen here.
Speaker 1: I did it brilliant. Thank you, Yeah, I love I
Speaker 1: love that really, thank you. You're Robert Evans. We also
Speaker 1: have Christopher Long, Garrison Davis, and we have Andrew here
Speaker 1: with us. We'll be leading this episode. Hi Andrew, Hello,
Speaker 1: Hello everyone. Oh, it is the with in Portland. It
Speaker 1: is cold. Everywhere else in the continental the United States
Speaker 1: it is a boiling hell storm. Actually today today it's
Speaker 1: only eighty four. But yeah, we we have three days
Speaker 1: where it's merely in the eighties and then it goes
Speaker 1: back to being like seven again. It's very very excited
Speaker 1: temperature measurements. But Angeles, it's lovely today. We're lovely for
Speaker 1: the next couple of days, and then we'll be burning
Speaker 1: sixty six is It's going to be perfect here forever.
Speaker 1: Climate change is over in northern Oregon. I have declared it.
Speaker 1: Well have you declared it? It must be true exactly.
Speaker 1: So today, once you have a bit of a discussion
Speaker 1: and open discussion about my favorite kind of discourse, and
Speaker 1: that is dead discourse. I wanted to talk about discussion
Speaker 1: could and code that people have been having a couple
Speaker 1: of weeks ago about restaurants restaurant discourse, whole idea that
Speaker 1: people who had about five minutes ago and got super
Speaker 1: are lap over and sparked to a bunch of like
Speaker 1: drama because that's what social media and centervices. But I figured,
Speaker 1: you know, we could have a nice round table discussion
Speaker 1: here about code and code restaurant abolition and share our
Speaker 1: thoughts on the idea is presented in the zine that
Speaker 1: in spired it for those those who read it, Abolish
Speaker 1: Restaurants by pro Lain Food. But first of all, I
Speaker 1: wanted to share a bit about my experience in the
Speaker 1: food industry. It was quite brief, and by brief, I
Speaker 1: mean like four days I started working at this this
Speaker 1: winery slash cafe that was um owned and run by
Speaker 1: this trust fund baby, and it was very clear that
Speaker 1: she had failed up for most of her life. UM.
Speaker 1: It was very disorganized and very stressful experience. I quit
Speaker 1: like a few days after I got it because instead
Speaker 1: of you know, making coffees and preparing wines and stuff,
Speaker 1: I got a job pushing paper in an office, which
Speaker 1: is only marginally better. And I mean everyone want to
Speaker 1: speak over like food serce people or anything because like
Speaker 1: my experience is very limited. But in my own limited experience,
Speaker 1: it sucked, I mean my blood too into water trying
Speaker 1: to keep up with everything. It was one of those
Speaker 1: kind of under the table jobs, so you don't have
Speaker 1: a contract or a specific job description. It's just like
Speaker 1: you're doing everything. So you're sorting and taking off recycling,
Speaker 1: you're organized and start, you're making coffee, bus and tables
Speaker 1: and cashion products. You're handling accounting for some reason, like lady,
Speaker 1: I just got here, but I'm already doing accounting, um,
Speaker 1: and so on and so forth. I didn't have an
Speaker 1: official break either, and I wasn't allowed to sit at all. Um.
Speaker 1: I mean, my boss said that I could stop for
Speaker 1: lunch what I needed to, But because of this these
Speaker 1: constant responsibility she was piling onto me, I bus, we
Speaker 1: never got a chance to take a breather. The one
Speaker 1: time I did take a lunch break, she rushed me
Speaker 1: out to the lunch break because I was taken too long,
Speaker 1: and she was busy taking care of her other real
Speaker 1: estate and her only consistent customers with her friends. Yet somehow,
Speaker 1: you know, she kept the doors open and the lights
Speaker 1: on because you know, trust fund baby, but yeah, to reiterate,
Speaker 1: it was a very sucky experience. Yeah, I worked at
Speaker 1: a restaurant for starting when I was in high school,
Speaker 1: I was fifteen and a half, for three or four
Speaker 1: years part of college. It made me learn a lot
Speaker 1: about how awful people are. But it was like, you
Speaker 1: did learn how to work in a team and things
Speaker 1: like that. Helpful skills there, but management was terrible. Ah,
Speaker 1: not exactly easy work, not exactly fun work. Um. Yeah,
Speaker 1: it was like, I honestly feel like a lot of
Speaker 1: people should have to do some type of job like
Speaker 1: that so that they learn, you know, how how to
Speaker 1: treat people who work in that in that kind of position. Um,
Speaker 1: because mostly my memories of it is terrible, horrible customers
Speaker 1: who just treated people like scum. Yeah, but I needed
Speaker 1: the job, so yeah. Yeah, My only experience in food
Speaker 1: service was working at a sonic not for a crazy
Speaker 1: long time, but it was terrible, um, and it left
Speaker 1: me with an abiding like respect for people who have
Speaker 1: to do that. And uh, you know, we can talk,
Speaker 1: we'll talk more about the restaurant thing, but I certainly
Speaker 1: don't think fast food restaurants are a thing that exists
Speaker 1: in my ideal future because I don't know how you
Speaker 1: could possibly operate those without a tremendous amount of human
Speaker 1: suffering and wasted potential, because they're just they're bad things.
Speaker 1: Now that said, any utopian society will have a way
Speaker 1: to acquire Popeyes, but perhaps not at like midnight in
Speaker 1: every city of the country. Whenever you wanted my utopian
Speaker 1: society as a wool in which KFC has been abolished
Speaker 1: and everything else too exist, Yes, yes, well again this
Speaker 1: is it could happen here sponsored by I'm perfectly okay
Speaker 1: with imperialism, but like I need someone. Yeah, and what
Speaker 1: kind of like can I ask, like, what kind of restaurant?
Speaker 1: I know? Robert said his fast food? Mine was very
Speaker 1: like casual food. What what kind of restaurant did you
Speaker 1: work at? Right? It wasn't It was like a winery
Speaker 1: slash caffee and it also served food. It was like
Speaker 1: a touched to a hotel. Oh yeah, and the hotel
Speaker 1: part of it probably made it. Yeah, appearance in the
Speaker 1: hotel and yeah, all right, yeah, I'm sorry, Yeah, kurs,
Speaker 1: scare either of you rather work in the food fruit
Speaker 1: food service industry at all? Yeah. I worked at a
Speaker 1: bakery for like a year and a half mostly back
Speaker 1: of the house. Um. But I mean, would you know,
Speaker 1: would end up washing washing dishes and taking out recycling
Speaker 1: and all that kind of stuff. But most of my
Speaker 1: work was designing recipes because I was more on like
Speaker 1: the food science angle. I don't know, yeah, I mean
Speaker 1: it's I have a complicated uh feelings on like cafes specifically,
Speaker 1: I mean I I love anarchist cafes and like the
Speaker 1: idea of Chris Cafe. I would love to love to
Speaker 1: like have one at some point. It's like operated by
Speaker 1: the workers WoT quote owned by the workers, um, with
Speaker 1: a shooting range out back. But obviously there's guns and buns.
Speaker 1: We call it guns and buns. You can get a
Speaker 1: Croissan and you can shoot funded by cafe by all
Speaker 1: of me inside. You're right, guns and Buns is a
Speaker 1: breakfast cafe, gun range, strip club and apparently as long
Speaker 1: as as long as you fund it, you can have
Speaker 1: whatever you want. Um, but the people will fund it. Garrison. Obviously,
Speaker 1: the food service industry has just make it a cooperative
Speaker 1: that everything sorry, police continue. Yeah, Like the food service
Speaker 1: industry has a lot of problems. But if if I
Speaker 1: were if I were able to go into a bakery,
Speaker 1: like maybe like two or three times a week to
Speaker 1: just bake food for people and that helps me live
Speaker 1: the rest of the week. I would totally do that, right, So,
Speaker 1: like it depends on a lot of factors, but it's
Speaker 1: like there's ideas around, like an anarchist cafe, work around
Speaker 1: a cafe that would be like totally chilled to work
Speaker 1: to like be there a few days of the week
Speaker 1: making food because I enjoy making food. I enjoy baking,
Speaker 1: and I like food science. Um. But you know, when
Speaker 1: you would start we start tying that into labor and
Speaker 1: exploiting the labor practices and the notion of like having
Speaker 1: to serve other people, then it gets a little bit
Speaker 1: more tricky, um, and you know, less less less good.
Speaker 1: That's yeah, exactly. You know, it was kind of funny
Speaker 1: about it, Um, I would say, is like kind of
Speaker 1: last mention of thought, Guada, let me just think for
Speaker 1: a sect. Well, So, I mean one of the things
Speaker 1: that I have noticed over the years, because I've had
Speaker 1: a lot of friends work as bartenders, as waiters and waitresses,
Speaker 1: there are there's a chunk of people who really like
Speaker 1: the work. They usually don't like their employer. They often
Speaker 1: have issues with like their manager or whatever, but like
Speaker 1: they like their co workers and they enjoy the the
Speaker 1: act of like doing restaurants stuff. Um I I and
Speaker 1: I know that. Like, so one of the things that
Speaker 1: I did recreationally for years is I was good. I
Speaker 1: would go to these regional burning Man events. And one
Speaker 1: of the rules there's like everyone pays the same thing
Speaker 1: to get in. There's no like get there's no like talents,
Speaker 1: so there's nobody who's like paid to be there as
Speaker 1: an act, and there's no like exchange of currency lab
Speaker 1: But there are restaurants. There are people who like bake
Speaker 1: food and and and give out and like make and
Speaker 1: give out coffee. There's there's multiple bars, and a number
Speaker 1: of the people I knew who were like the most
Speaker 1: who would spend the most of their time which is
Speaker 1: again totally their own at these events volunteering as bartenders
Speaker 1: were people who worked as bartenders. And we're like, look,
Speaker 1: I like serving drinks. I hate a lot of what
Speaker 1: goes along with being in a bar, but I enjoy
Speaker 1: making and serving drinks. There was this one really cool
Speaker 1: dude out in the middle of he was out because
Speaker 1: it's a spread out over acres of Woodlands. There's just
Speaker 1: this guy I found one night alone in the woods
Speaker 1: at like a podium sized, little booth lit up bar
Speaker 1: he'd made, and he was like, look, I am a
Speaker 1: very good bartender. What I do not like is making
Speaker 1: the same things every night for drunk people who don't
Speaker 1: know anything about a good mixed drink. So you and
Speaker 1: I are gonna have like a five minute conversation and
Speaker 1: then I'm gonna tell you what I'm gonna make you
Speaker 1: based on like yeah, and it would, but yeah, it
Speaker 1: was really cool like that. More stuff like that, More
Speaker 1: like restaurant pop ups that are like those types of
Speaker 1: things are are just divorced from like this notion of like,
Speaker 1: you know, being served by a lower class member of society.
Speaker 1: Instead it's people like sharing actual interests that they have
Speaker 1: and they're not obligated to be there or else they get,
Speaker 1: you know, or else they're not able to pay their rent. Right,
Speaker 1: There's lots of things like a utopian society or be like, yeah,
Speaker 1: I would totally be down with doing some some kind
Speaker 1: of you know, some kind of thing related to giving
Speaker 1: food to other people are preparing food or you know,
Speaker 1: drink like mixed strengths Uh, I like making coffee a
Speaker 1: lot like espresso and the ship. Um, it's like, I
Speaker 1: can totally see that, but right now, you know, it's
Speaker 1: just a totally different field. Um, by and large for
Speaker 1: most people in you know, the food service industry, and
Speaker 1: it sucks work. By by and large, it really sucks
Speaker 1: to work in the food service industry. Yeah, the food
Speaker 1: service industry is one of the most explicitve industries in
Speaker 1: the country. That said, the idea of gathering in public
Speaker 1: to consume food and beverages is fundamental to human beings
Speaker 1: and we're never not going to have that as society's
Speaker 1: so there has to be ways in which to have
Speaker 1: versions of that. And again probably not the every ten
Speaker 1: minutes you get the same three has food restaurants that
Speaker 1: are open all night. That probably that definitely does not
Speaker 1: exist in an ideal society. But in any any better society,
Speaker 1: human beings will gather to eat and drink around each
Speaker 1: other because it's something we've done in every civilization that
Speaker 1: has ever existed. So, Andrew, you do, do you want
Speaker 1: to talk a bit more about the actual zine, because
Speaker 1: I feel like a lot of people's course around the
Speaker 1: zine is not about the zine itself. It's about what
Speaker 1: the title of the Zene is, because people people should
Speaker 1: read the actual zine. If you read it, makes very
Speaker 1: reasonable arguments. Um. The titles just intentionally provocative. Um so yeah,
Speaker 1: And what I've realized about intentionally provocative slogans is that
Speaker 1: the people who who want to get it, you know,
Speaker 1: they tend to be drawn into those kinds of things.
Speaker 1: And then there's some people who see something provocative and
Speaker 1: it kind of shuts them down. Yes. Yes, some people
Speaker 1: see see something supervocative and see it's like I want
Speaker 1: to learn more. And other people see it and they
Speaker 1: have that kind of a gut reaction to It's like
Speaker 1: it's like the backfire effect type thing. Yeah. So I
Speaker 1: mean to get into the kind of the history of
Speaker 1: it and just the idea of restaurants as as the
Speaker 1: Zene Explorers. According to the discourse, a restaurant is just
Speaker 1: a place to eat. If you sit down in the
Speaker 1: middle of a desert with a table and a chair
Speaker 1: and you eat something that's apparently a restaurant, that's not
Speaker 1: a restaurant, and it's not a restaurant. But okay, the
Speaker 1: definition of a restaurant is a place where people pay
Speaker 1: to sit and eat meals that are cooked and served
Speaker 1: on the premises. Commerce is a part of the definition
Speaker 1: of a restaurant. Why do we universalize and naturalize things
Speaker 1: that are neither That is my question. It's like what
Speaker 1: people do with the state, or with capitalism, with police
Speaker 1: or gender. Just like those things. The restaurant is an invention,
Speaker 1: but it's been crystallized and induced into our mind as
Speaker 1: something that is you know, that is natural, it is universal.
Speaker 1: You know when when Kronk brought his buddy Brock a
Speaker 1: piece of chicken, that was a restaurant. You know, it's
Speaker 1: like we take we take these things that come from
Speaker 1: very specific modern capitalist context and we stretched them out
Speaker 1: over the entire human experience. If you look into the
Speaker 1: history restaurants, the first restaurants began to pay in Paris
Speaker 1: in the seventeen sixties, even as lads in the eighteen fifties,
Speaker 1: majority of the restaurants the world be located in Paris.
Speaker 1: And I mean, for those who know a little bit
Speaker 1: about history, Paris is kind of an interesting place where
Speaker 1: a lot of things happen, especially during that rough time period.
Speaker 1: A lot of stuff going on there exactly. I mean
Speaker 1: elsewhere on the world. Communal meals were quite common. People
Speaker 1: cooked community in the eight community, and they were new
Speaker 1: restaurants specifically before the invention of restaurants, and in Paris,
Speaker 1: around Europe at least, where people had servants who cooked
Speaker 1: for them, travelers had inns where their meal was included
Speaker 1: with the price of the room, and they ate for
Speaker 1: the innkeeper and his family, and peasants they ate their
Speaker 1: meals at home, and of course they were also caterers
Speaker 1: for events and special occasions. And there were taverns and
Speaker 1: wineries and coffees and bakeries for certain foods and drinks.
Speaker 1: Of course, later on all of those things, the taverns,
Speaker 1: the wineries, the gig the caffees, and the bakeries. After
Speaker 1: restaurants came about those other institutions to shape and bend
Speaker 1: into this sort of the mold of the restaurant that
Speaker 1: was established restaurant based on the name of it um
Speaker 1: comes from this, this idea that they were meant to
Speaker 1: restore health to sick people. Restaurant restaurant, all right, And
Speaker 1: they used to sue these small meat stews. So by
Speaker 1: by that by that metric, taco bell cannot be a restaurant.
Speaker 1: I I would argue that it is the only restaurant.
Speaker 1: It's well, it's gonna restore Bowel movement if you haven't
Speaker 1: gonna block it that that that it will restore that.
Speaker 1: But besides that, I cannot, I can do not think
Speaker 1: it's going to restore. Yeah talk about it's probably something
Speaker 1: like a laxatant. I don't know. But um yeah, So
Speaker 1: why France, Why Paris? Why restaurants? It kind of occurred
Speaker 1: after the food craft kills were abolished by the Revolution.
Speaker 1: It was like this attempt to kind of democratize the
Speaker 1: food industry. You know, Liberty got a horn, all that jazz,
Speaker 1: so restaurants and it began spree enough because all these
Speaker 1: former cooks of the now be headed king and aristocrats,
Speaker 1: they wanted to work somewhere. Sure, so, you know, in
Speaker 1: a restaurant, you get a meal at any time the
Speaker 1: businesses open, anyone with money could get a meal. The
Speaker 1: customers would come and they would eat an indivi vidual tables,
Speaker 1: eat individual plates and bowls of food. They get to
Speaker 1: choose from another option, a number of options, and they
Speaker 1: grew in size and complexity as they went into They
Speaker 1: got a fixed menu, and eventually one day we invented
Speaker 1: the bacon eat. Yes, yeah, the end fact, the bacon.
Speaker 1: It was the first booger I had when I went
Speaker 1: to Neus. I would apologize, but this country has done
Speaker 1: so much worse than that of fun facts about Andrew. Yeah,
Speaker 1: you know, it's another thing to tune in and you
Speaker 1: get a little new fact that you could I don't
Speaker 1: know adds my Wikia page or something, but yeah, yeah,
Speaker 1: it was, it was, It was. It was mid. Honestly,
Speaker 1: my brother makes better boogers. But that's besides the point. Yeah,
Speaker 1: nearly every burger that you can get at a fast
Speaker 1: food restaurant is is mid. Yeah. T g I Friday's
Speaker 1: had some good Friday. That is the place when you're
Speaker 1: in a town you've never been before, that's where you
Speaker 1: want to just show up and get absolutely ship house
Speaker 1: drunk until two am with like a bunch of strangers
Speaker 1: at the t g I Friday's Bar, which is the
Speaker 1: Boulevard of broken dreams. Like it's only people who can't
Speaker 1: hack it in a regular bar and weirdos traveling through town.
Speaker 1: I love a T G I. A Friday's bark. I
Speaker 1: was not aware of that stereod type. I mean it's
Speaker 1: a t G I here in Trinidad, and I mean
Speaker 1: last time I knew they had like some kind of
Speaker 1: karaoke thing going on. Yeah, it's probably the vibe. I
Speaker 1: haven't been too many times anyway, I think this is
Speaker 1: enough product plast month for for one episode, like a
Speaker 1: lot of different here's ads. Sure, why not? So the
Speaker 1: growth of the restaurant came the growth of the market.
Speaker 1: With the growth of the restaurant came the growth of
Speaker 1: the market. Needs that will you know, fulfilled either through
Speaker 1: a direct relationship of domination like between a lord or
Speaker 1: a king and his silvants, or a private relationship like
Speaker 1: within the family. They were now being fulfilled on the
Speaker 1: open market. It was once a direct oppressive relationship now
Speaker 1: became the relationship between bier and seller now became. It
Speaker 1: didn't direct oppressive, exactly, a diffused oppressive relationship foremost because
Speaker 1: no one post and I would say, you could really
Speaker 1: carry the blame. A similar expansion to the market to
Speaker 1: place over a century later with the rise of fast food,
Speaker 1: because as the nineteen fifties, housewife was on her way out,
Speaker 1: you know, being undermined, and as you know, women started
Speaker 1: to move into the open labor market, many of the
Speaker 1: tasks that were done by women traditionally were being transferred
Speaker 1: onto the market. Not to say that women still don't
Speaker 1: do the majority of care work in modern society, but
Speaker 1: as women started moving into the office into the workplace,
Speaker 1: things started to shift with regard to eating and eating patterns.
Speaker 1: An important point to notice that, of course, you know,
Speaker 1: the whole woman moving into the workplace thing is kind
Speaker 1: of a white woman phenomenon, because you know, people of color,
Speaker 1: women of color were in workplaces before then in large numbers. Yeah,
Speaker 1: And and there's there's a thing I think it's important
Speaker 1: to note here too, which is like part of what's
Speaker 1: happening here is that like some of the care labor
Speaker 1: the white women were doing gets transferred on to non
Speaker 1: white women. And this is this is this has been
Speaker 1: one of the things that like I think we talked
Speaker 1: about this a long time ago and an interview I
Speaker 1: did with it with a nurse. But like, like, for
Speaker 1: for example, you see this with healthcare a lot where
Speaker 1: like a lot of like union workers get these goods,
Speaker 1: you know, they get really good healthcare plans from the unions,
Speaker 1: but those healthcare plans are basically subsidized by not paying
Speaker 1: women of color like ship and there's this whole sort
Speaker 1: of like trend around this is sort of like like
Speaker 1: you can, you know, if if you're witching, if you're
Speaker 1: rich enough, you can escape housework. But you escape housework
Speaker 1: by essentially thrusting it on somewhe on someone else who's
Speaker 1: like further down the social ladder venue. Yeah, it's kind
Speaker 1: of like a form of that um phenomenon. People have
Speaker 1: been talking about the the idea of choice feminism, as
Speaker 1: in any choice that it wouldn't speak that a woman
Speaker 1: makes is parts of the feminist sort of movement. So
Speaker 1: I saw some discoos happened recent Dude. People are talking about, um,
Speaker 1: how oh one should have a right if she's a housewife,
Speaker 1: that she should still be able to, you know, pursue
Speaker 1: her interests, which is of course agreed, and the solution
Speaker 1: being proposed so that was that the man, the breadwinner,
Speaker 1: would pay for a domestic servants to come and work
Speaker 1: for the woman so that she can pursue her other responsibilities,
Speaker 1: her other interests and desires. And so it's just kind
Speaker 1: of this perfect what a close to license exactly because
Speaker 1: then this woman is working away from her family, and
Speaker 1: then you know it's just like this is a the
Speaker 1: massed up system. But yes, so, as fast food restaurants
Speaker 1: began to grow rapidly, people began being paid wages for
Speaker 1: what used to be housework. And of course, as we know,
Speaker 1: capitalism couldn't exist without the billions of dollars of unpaid
Speaker 1: labor that woman perform on a yearly basis. Modern restaurants
Speaker 1: emerged in the nineteenth century under specific conditions. They had
Speaker 1: to be businessmen with capital to invest in restaurants. They
Speaker 1: had to be customers who are expected to satisfy their
Speaker 1: need for food on the open market by buying it.
Speaker 1: And they had to be workers with no way to
Speaker 1: live but by working for someone else. As these conditions developed,
Speaker 1: as capitalism developed, sorted restaurants, and so at the root
Speaker 1: of this whole abolished restaurants discourse needs to be an
Speaker 1: understanding of where restaurants came from their historical development. You
Speaker 1: cannot take them in isolation and project them, like I said,
Speaker 1: across all of humanity, because it's only through understanding, through
Speaker 1: specific circumstances that we can transform it. As we transform
Speaker 1: society as a whole, as we were saying, you know,
Speaker 1: there's a lot of things that are health about restaurants,
Speaker 1: the way that work comes in like weaves and rushes,
Speaker 1: a lot of slow time in between. We either really
Speaker 1: stressed out the really bored. I remember working they had
Speaker 1: the winery and like for mostly day I just have
Speaker 1: to be like shifting around bottles on the shelves. I
Speaker 1: couldn't sit down and chill or be on my phone
Speaker 1: or anything. I just had to busy myself until a
Speaker 1: customer came. And Gus was never key because it was
Speaker 1: a field business propped up only by her parents money.
Speaker 1: But did you ever get told the phrase if you
Speaker 1: can lean, you can clean, Not in not in those
Speaker 1: exactly ways, Yes, in those exact words God, and every
Speaker 1: fucking manager who says it to you thinks that like
Speaker 1: it's their cool line. I was fucking anyway, yep. Yeah,
Speaker 1: So you have to just you have this. This can
Speaker 1: something of trying to look busy while having nothing to do,
Speaker 1: while you're trying not to fall behind because they have
Speaker 1: tendings to do. Everyone is always working harder and faster,
Speaker 1: and of course the boss wants to squeeze as much
Speaker 1: work out in the same number of people out as possible,
Speaker 1: you know, like you're pushing people to these ridiculous extremes,
Speaker 1: which is why it's a kind of stereotype now of
Speaker 1: like restaurant workers all being on drugs. You know, there's
Speaker 1: also this whole in humanity to like employees being paid
Speaker 1: in tips. Now, as far as I know, nowhere is
Speaker 1: that as severe as it is in the US um.
Speaker 1: But of course around the world there are tipping cultures
Speaker 1: of varying degrees. And so when you have that sort
Speaker 1: of work where you're throughout your living, your subsistence is
Speaker 1: so directly tired to like tips. Not only do you
Speaker 1: have this sort of divide being created between the workers
Speaker 1: between like, for example, the waiters who make the tips
Speaker 1: and the cooks who don't make any tips, And it's
Speaker 1: just the sort of had to compete against each other
Speaker 1: because the way so it's trying to get as much
Speaker 1: done as possible so they can make the tips quickly,
Speaker 1: so they could have the you know, quick silveres, where
Speaker 1: as the cooks they have no interesting motivation to push
Speaker 1: themselves harder. It just becomes stress. I never got tips
Speaker 1: from baking in the back of the house unless some
Speaker 1: of the people in front of the house would like
Speaker 1: share the tips at the end of the day by
Speaker 1: their own like yeah, and I know folks who worked
Speaker 1: in places where all tips were shared with the way
Speaker 1: the kitchen staff, and it seemed to be a fifty
Speaker 1: fifty breakdown of this is really good and everyone gets
Speaker 1: paid fairly, and this is actually some scam by management
Speaker 1: to deny people a bunch of tips by like pulling
Speaker 1: them and a certain factory that gets done so Like
Speaker 1: it's like any formulation of this inherently winds up being
Speaker 1: pretty abusive. Yeah, and dividing. You know another interesting and
Speaker 1: I mean, as you guys mentioned stressful components about you know,
Speaker 1: this line of workers. Of course, the customers, which customer
Speaker 1: service people in general turn to. You know, whether you're
Speaker 1: working at a bar or you're working at a you know,
Speaker 1: a restaurant, even working in like sales and some sort
Speaker 1: of like retail, still their whole subrether is dedicated to
Speaker 1: how terrible customers are two workers as that that sort
Speaker 1: of dynamic of service, it it really changes people. I mean,
Speaker 1: customers can just as easily be working class as the
Speaker 1: people working in the restaurant, but there's still that dynamic
Speaker 1: that's created when you are the one being seated and
Speaker 1: served on the other person on their feet serving you.
Speaker 1: Some of the worst customers in America at least are
Speaker 1: working class and poorer folks who it's like their chance
Speaker 1: to be above somebody, like when they go out to
Speaker 1: a restaurant, so they can be extra shitty. Yeah, that
Speaker 1: is a thing that happens. Surprising me that even like
Speaker 1: restaurant weekers who treat restaurant workers fatly when they go
Speaker 1: to a restaurant. Yeah, yeah, yes, it's like someone gets
Speaker 1: the opportunity to be to exert the power and they're like,
Speaker 1: do it in the short, short, short, short amount of time.
Speaker 1: But although I will say, I'm sure those are also
Speaker 1: the restaurant workers who treat people badly at the restaurant
Speaker 1: they work at, including like some of the some of
Speaker 1: the things that have ever been said to be by
Speaker 1: customers at the restaurant job I had. Yeah, not surprising,
Speaker 1: And I was like no, I was like I was
Speaker 1: like in the high school. I was a kid, and
Speaker 1: these are like grown ups being horrendous now, Like I
Speaker 1: think I think it's like I don't know, like when
Speaker 1: people talk about this, like when people talk about restaurants
Speaker 1: like and in the discourses it's it's in a way
Speaker 1: that's like it's incredibly abstract and doesn't like it isn't
Speaker 1: it doesn't think about the fact that like the relationship
Speaker 1: between the customer and the people who have to interact
Speaker 1: with the customers, host, etcetera, like that that is a
Speaker 1: social relation. It's a social relation that like that, like
Speaker 1: like the the power dynamic inherent to it abscribes sort
Speaker 1: of different kind of like it describes different kinds of
Speaker 1: behavior to the people who are who are like on
Speaker 1: either side of it, like it it controls like what
Speaker 1: you have to do as a server, like what the
Speaker 1: performances you have to give to like the smile you
Speaker 1: have to put on, which is actually like that's the
Speaker 1: original thing of what emotional labor is, right, is like
Speaker 1: the labor you have to do to make the person
Speaker 1: who you're serving, Like I think that you're like happy
Speaker 1: and enjoying it, like having a good time. But then
Speaker 1: you know, on on the customer's end too, it's like
Speaker 1: you get this sort of you know, I was like, oh,
Speaker 1: this is your one chance to to be on top
Speaker 1: of a sort of power relation, and like that like
Speaker 1: that like that specific thing is so fucking evil. It's
Speaker 1: like that there there, there's there's a story I think
Speaker 1: about a lot from run In Schwang. Originally was it
Speaker 1: was about um like one of one of the last
Speaker 1: emperors of the Tang dynasty, like his his concubine like
Speaker 1: loved lechia and like, okay, I get it as lesia
Speaker 1: that gets really good. But like leech has grown leaches
Speaker 1: only grown in this in the south of China. You
Speaker 1: can't really grow in the north. It doesn't like it's
Speaker 1: too cold, too arid. And so in order to get
Speaker 1: her leisha, like every morning, they would send like the
Speaker 1: fastest writers like in China would like be sent by
Speaker 1: horse like to southern China and then back so that
Speaker 1: he get the lechia there in time like for for
Speaker 1: it still to be like ripe and like edible. And
Speaker 1: you know that that's the kind that's the kind of
Speaker 1: power that used to only literally the Emperor of China
Speaker 1: had this ability, right like the like the Emperor of
Speaker 1: fucking China could get this commodity and like force everyone
Speaker 1: in a change to go do something for them. And
Speaker 1: now like everyone has that like literally one has the power,
Speaker 1: Like every time you use Amazon, you have that power.
Speaker 1: Every time you go to a rustaurant, you have the
Speaker 1: power to do this, and it it turns people into
Speaker 1: monsters because like that's you know, the Chinese emperors are
Speaker 1: like these are some of the worst people who've ever lived. Now,
Speaker 1: like everyone everyone like just like like the fundamental basis
Speaker 1: of the society is there was a place where you
Speaker 1: can go and you can become the emperor of fucking
Speaker 1: China with the idea of instant gratification being reliant on
Speaker 1: the exploitation of other people. Yeah, and and like that, yeah,
Speaker 1: and that doesn't seem right, Garrison, Oh yeah, I think.
Speaker 1: Don't worry now, watch me as I order next day
Speaker 1: delivery on a dollar drone just to just to funk
Speaker 1: around in my backyard. Like yes, it's it's everything is
Speaker 1: fine in America. I I do. I am like of
Speaker 1: the opinion that the grocery store is like the primary
Speaker 1: artistic achievement of capitalism as a system. Um. They are
Speaker 1: objectively marvels, um. And they're they're built on a river
Speaker 1: of blow deeper and wider than is. It's like it's
Speaker 1: a hyper object, right, It's like impossible to comprehend the
Speaker 1: full scale of cruelty that goes into being able to like, well,
Speaker 1: it is November. I'm gonna go get a fresh bag
Speaker 1: of grapes that have been genetically modified to taste like
Speaker 1: cotton candy, picked by people making sense an hour in Yes,
Speaker 1: in the country that's on the other side of the world. Yes,
Speaker 1: whose relatives are shot for attempting to scramble over the border. Yeah.
Speaker 1: That the grapes passed through easily. Yes. And I think
Speaker 1: like like that that points to another like I think
Speaker 1: part of the dynamics infelic with restaurants that happens, which
Speaker 1: is that like, okay, like cooking takes time, right, and
Speaker 1: the less and less time that you have, the more
Speaker 1: like the more reliant you become on like on these services.
Speaker 1: And so you see this with like you know, like
Speaker 1: China has like a like a particularly horrible like delivery culture.
Speaker 1: Like you can like you can have someone to liver
Speaker 1: food to you, like to the train like like a
Speaker 1: sub Like a train will stop at a stop and
Speaker 1: you can have someone run a bag of food to
Speaker 1: you and then like leave and you just like you
Speaker 1: go to the next stop and you get off, and
Speaker 1: that happens because everyone's working nine nine six, and it's like, okay,
Speaker 1: you're working seven You're working nine am the nine pm,
Speaker 1: six six days a week, and you know you don't
Speaker 1: you literally do not have time to cook because you're working.
Speaker 1: You're working twelve hours a day, and like an example
Speaker 1: of this is like restaurant people who work restaurants, like
Speaker 1: line cooks and chefs, hardly ever cook for themselves. They
Speaker 1: always get food from other restaurants because they're cooking eight
Speaker 1: to ten hours a day. They're not going to go
Speaker 1: home then cook for themselves. They It's like, yeah, it's
Speaker 1: this system almost it makes it makes the things that
Speaker 1: prop it up become necessary to keep the whole thing going.
Speaker 1: It's all like balancings super like precariously on its own weight.
Speaker 1: It's it's equivalent to like if you're in a criminal
Speaker 1: sin to kit making, somebody you're working with tangentially shoot
Speaker 1: a man in the back of the head so that
Speaker 1: you both have blood on your hands. Like everyone is
Speaker 1: everyone just by by virtue existing under it. Like if
Speaker 1: you're working sixty hours a week is a fucking nurse
Speaker 1: during COVID or as a fucking line cook dealing with
Speaker 1: this surge of delivery ship and then on your way
Speaker 1: home you just want to pick up some like sushi
Speaker 1: from a fucking grocery store that requires ingredients from all
Speaker 1: around the world and is made by people who are
Speaker 1: not getting enough money to make it and is horrible
Speaker 1: for the environment and the fisheries and all that kind
Speaker 1: of ship um, and but like what are you supposed
Speaker 1: to do? Like you you just you just finished like
Speaker 1: a ten hour shift, Like do you not deserve like
Speaker 1: one one nice thing at the end of the day.
Speaker 1: Like like so it's if you people can't like either
Speaker 1: you becomeing like a complete aesthetic right and and reject
Speaker 1: and go kind of ted kay and live in a
Speaker 1: shack in Montana and reject all of these these kind
Speaker 1: of modern conveniences, or you accept that like you're going
Speaker 1: to spend some time waiting into the river of blood
Speaker 1: because otherwise the things you have to do to stay
Speaker 1: alive in this society are completely emotionally unsustainable. Yeah, this
Speaker 1: was this was the original, Like before it kind of
Speaker 1: became this cop out for like just doing whatever you want.
Speaker 1: Like this was the original. There's no ethical consumption. Dury
Speaker 1: capitalism was about. This was about like this specific problem
Speaker 1: that everything in the society, Like even even if you're
Speaker 1: living in the woods and Montana, it's like yeah, like
Speaker 1: where where where did where? Like where where did your
Speaker 1: cabin come from? Like where did your nails come from?
Speaker 1: Who made the hammers? Like everyone's like completely dependent for
Speaker 1: everything on the exploitation of other people, and it is
Speaker 1: it is a The one thing that gives me a
Speaker 1: little bit of hope is when Andrew was explaining how
Speaker 1: like restaurants came arise because of people who used to
Speaker 1: work for kings and ship who then started working at
Speaker 1: restaurants because they still want to make food. It's like
Speaker 1: that evolution. Taking it to the next step is people
Speaker 1: who work at restaurants now no longer having to work
Speaker 1: under capitalist exploitation and realizing, hey, I know how to cook, Well,
Speaker 1: I'll just set up like ways to feed the community
Speaker 1: outside of this system of commerce. Right, that is the
Speaker 1: next evolution. If you start with people cooking for the
Speaker 1: king people, then cooking in places where you pay to
Speaker 1: eat in this exploitative system, and then people cooking for
Speaker 1: people so that there's food around into like a community setting. Right,
Speaker 1: if you if you follow that trajectory that's actually kind
Speaker 1: of hopeful. It's almost like we've i mean in some ways. Yeah,
Speaker 1: like right, it's if if you just go back to
Speaker 1: like beings, yeah, like communating. If there's places around different communities,
Speaker 1: different towns, different like urban centers that have that have
Speaker 1: the capacity to feed people who are not able to cook, cook,
Speaker 1: cook for themselves that night or that day, that's something
Speaker 1: that if if it's there's ways of setting that up
Speaker 1: which I can see being so much better than how
Speaker 1: restaurants work. You know, maybe maybe people wash their own
Speaker 1: dishes afterwards, maybe people do something to help with like
Speaker 1: prep or something. Right, like there's there's there's ways to
Speaker 1: make this that gives you the parts of restaurants that
Speaker 1: are actually really convenient, um without the exploitation. And so
Speaker 1: that that type of like community cooking is something I mean,
Speaker 1: you know that's even similar to like how like a
Speaker 1: good dinner party operates, um, just that kind of extended
Speaker 1: out across you know, more of like a pop up
Speaker 1: setting and say hey, yeah, this this month, we're using
Speaker 1: all of these ingredients that are grown in our general
Speaker 1: local area. Right, We're not getting shipped, We're not getting
Speaker 1: like strawberries in December ship from halfway around the world
Speaker 1: will make stuff that is available um as it you know,
Speaker 1: as it's grown, or we can pickle, we can store food,
Speaker 1: right and yeah, and maybe we we've we've turned the
Speaker 1: old defunct Walmart into a grows shelter. So once or
Speaker 1: twice during the winter there are some strawberries and everybody
Speaker 1: comes together and shares this marvel that the community came
Speaker 1: like worked as a team to ensure would be available.
Speaker 1: But you can't just go and buy four pounds of
Speaker 1: strawberries that are produced with their like twice the weight
Speaker 1: of the strawberries and pesticide in order to keep them
Speaker 1: alive in fields that were never meant to grow straw Like,
Speaker 1: maybe that's not available all year round. Like, yeah, let's
Speaker 1: get back to the point being raised about about like,
Speaker 1: because that's a really important point. The whole purpose of
Speaker 1: that seeing has been mastardized, but it really is crucial
Speaker 1: to have to do once and the signing of it.
Speaker 1: What frustrates me is that it's been taka and then
Speaker 1: it's been too it into this justification and that it's
Speaker 1: okay that I buy from Sheen, It's okay that I
Speaker 1: buy a three thousand dollar whole from Sheen, because no
Speaker 1: ethical can sumption on the couple is on. Was like
Speaker 1: with where somebody goes on, they engage in something that
Speaker 1: is normal. That is, Andrew, you're talking around my two
Speaker 1: and a half pound a day veal habit and I
Speaker 1: don't appreciate. Yeah, that sounds like a problem. That's like
Speaker 1: something Joe Rokanot sense like I need two and a
Speaker 1: half pads of veal every day and that keeps my
Speaker 1: brain running smoothly. The caveman, I mean exactly, it did
Speaker 1: work for Georgie Peterson, he's doing great. Christ at the
Speaker 1: mirror notion of Antifa, I would do an impression, but
Speaker 1: hood my throat, so that's I would see. I would
Speaker 1: say that as we were saying, you know that there
Speaker 1: really is is potential. We see even under these conditions
Speaker 1: that people find ways to survive. You know, they create
Speaker 1: like these informal work groups that are not only able
Speaker 1: to come together and push back against management, were able
Speaker 1: to work together to create trust within each other. You know,
Speaker 1: you have like for example, waiters who would try to
Speaker 1: hand in the kitchen on a slow day, or a
Speaker 1: cleaner or who might pick up a thing or two
Speaker 1: a dishwasher, we're trying to move up to become like
Speaker 1: a align cook. All these different workers, they they do
Speaker 1: things certainly to try to undermine the unnatural divisions and
Speaker 1: hierarchies and between these skill and unskilled um in the restaurants.
Speaker 1: Certain of course it doesn't always work because there are
Speaker 1: you know, settings were in the manager six as fully
Speaker 1: created divisions. You know, whether it be the manager creating
Speaker 1: a division between um teen different nationalities of immigrants, so
Speaker 1: you know, playing upon someone's queer phobia against like queer staff,
Speaker 1: or someone's biases against I don't know, I can't think
Speaker 1: of a third example, but there are ways of managers
Speaker 1: try to like sew these divisions between workers, and they
Speaker 1: always at workers try to push back. They're also ways
Speaker 1: at managers trying to do the opposite, to create a
Speaker 1: community within the restaurant and includes themselves. So instead of
Speaker 1: fostering isolation and prejudice, they create a community that especially
Speaker 1: in small restaurants, that involves them, that talks about that
Speaker 1: you know, the boss much shape with them, how difficult
Speaker 1: it is working and organizing for the business to the restaurant,
Speaker 1: and or they might create like a special kind of
Speaker 1: restaurant focused on their identity. So they might create a
Speaker 1: restaurant for for queer youth with all the staff a queer,
Speaker 1: or you know, you have a restaurant for you know,
Speaker 1: a black owned restaurant world workers a black and try
Speaker 1: to create a community based on this identity. But it
Speaker 1: kind of erases the unavoidable class interests between workers and management.
Speaker 1: It's smooths over that dimension, so it becomes more difficult
Speaker 1: to organize and to speak up for your rights because
Speaker 1: you're you're aware that the managers are human and they
Speaker 1: too are struggling, which kind of brings me to the
Speaker 1: idea of restaurants with no managers and the idea of cooperatives.
Speaker 1: The assus cooperative restaurants is that they basically have to
Speaker 1: collectively take on the rule of managers managing themselves, creating
Speaker 1: those pressures and pushing those pressures upon themselves. They enforced
Speaker 1: the work on each other, and they have to work
Speaker 1: longer in some cases and work hard in some cases
Speaker 1: because the structure of a restaurant is designed to make money,
Speaker 1: and if it is not making money, then everybody loses
Speaker 1: their jobs. So due to this pressure, bosses in a
Speaker 1: position where they have to pushed workers to get as
Speaker 1: much out of the workers as possible. You raised the
Speaker 1: boss on the occasion from the equation, but you keep
Speaker 1: the rest of the concept of a restaurant, and line
Speaker 1: between work and parts becomes blur to the extent where
Speaker 1: it's almost like that image of a person with a
Speaker 1: boot and hand pulling a boot on their head, where
Speaker 1: this oppression there was one external becomes internalized because that
Speaker 1: is how a restaurant survives through pressure, through exploitation. It's
Speaker 1: kind of like with how self employed people are on
Speaker 1: the capitalism. Yes, you're working for yourself and you have
Speaker 1: some freedom that regard, but you're still restricted by the
Speaker 1: broader system. You haven't escaped it. You've just had to
Speaker 1: navigate it. And I have to make quarterly payments to
Speaker 1: the I R S. Yeah, I mean, I say, I
Speaker 1: think work for ourselves in some capacity have a certain
Speaker 1: level of freedom and it um you still have those
Speaker 1: pressures and it's just you have to inflict them on yourself.
Speaker 1: You know, you don't have like a break that has
Speaker 1: been man dated and so this in my case, I
Speaker 1: don't say breaks because that's just how I am, you know,
Speaker 1: you work longer hours, you push yourself harder and harder,
Speaker 1: you work on days when you should be rested, and
Speaker 1: it's just it illustrates the fact that liberation is not
Speaker 1: to be found under this system, and it's something totally
Speaker 1: new with a totally different metric of success, a totally
Speaker 1: different metric of sustenance, totally different bare minimum, and totally
Speaker 1: different motivation needs to be the foundation upon which society
Speaker 1: is built because there's profiting awaken. Yeah, And I think
Speaker 1: there's a like, I think the reason this debate happens
Speaker 1: like this, this whole discourse happened in the first place,
Speaker 1: which just that like like just like a lot of
Speaker 1: it really was just a complete inability to imagine like
Speaker 1: literally any other way of like even just like like
Speaker 1: any other way of getting food that has not involved
Speaker 1: you go into a place and telling someone to make
Speaker 1: it for you and like that. I don't know, Like, yeah,
Speaker 1: it's like the fact that there have already been sort
Speaker 1: of seismic shifts in the way that like food production happens, right,
Speaker 1: I think is evidence of like, no, we don't have
Speaker 1: to do it like that, like we just we just
Speaker 1: do not It wasn't like this for most of human history,
Speaker 1: we could do something better than whatever they were doing
Speaker 1: before it. Yeah, a lot of people might you know,
Speaker 1: wish for like in this, So let's just shift over
Speaker 1: into the abolition section of it, the restaurant abolition. A
Speaker 1: lot of people look to, for example, a union as
Speaker 1: a path by which in the short soon you know,
Speaker 1: we make sit and gains and belong to we can
Speaker 1: take over and radically transforming. The difficulty comes in how
Speaker 1: unions have traditionally operated in the restaurants fair they tend
Speaker 1: to be significantly less successful. I mean, restaurants usually have
Speaker 1: very high turnover people in the last couple of months, um.
Speaker 1: They often employed like a lot of young people who
Speaker 1: are just looking for part time or temporary employment. Well,
Speaker 1: people who do work, they're constantly looking to move on
Speaker 1: to better things, and so it makes it difficult to
Speaker 1: create a stable union with a stable membership that can
Speaker 1: buckle down and really negotiate and push for the interests
Speaker 1: of the people working, because people working and constantly change it.
Speaker 1: I think one of the like, one of the really
Speaker 1: great things has led to is that like like especially
Speaker 1: when fast food took over, like the major unions that
Speaker 1: even do exist which is like that we like we're
Speaker 1: just not gonna bother even try and organizes people because
Speaker 1: they just assumed it was impossible. And so like there
Speaker 1: are there are very very few fast food unions. I mean,
Speaker 1: like I think one of the only like even sort
Speaker 1: of functional ones is the ww like organized Burgerville. But
Speaker 1: that's that's been like it like the like the big unions,
Speaker 1: when they've done campaigns for fast food workers, it's like
Speaker 1: it will was clean like five or fifteen, but it's
Speaker 1: like they're not actually trying to like form unions of
Speaker 1: the freshmand workers, Like they don't they're not even trying.
Speaker 1: They're just trying to They're they're using them for sort
Speaker 1: of like a lot being an advocacy. Yeah, and difficulty
Speaker 1: also commins when a union's established itself, you know, because
Speaker 1: a union structurally it's not always by all the lucas.
Speaker 1: You know, there's still sort of a hierarchy of bureaucracy
Speaker 1: that we established itself and trying to maintain its even
Speaker 1: if it starts off benignly. No, just for all of
Speaker 1: the radical history that unions do have, quite a few
Speaker 1: unions in the particularly United States, have also been conservative
Speaker 1: bastions and bastions of different attitudes about like stuff like
Speaker 1: white supremacy. You know, there's there's a lot of the
Speaker 1: union movement is as much Blair Mountain as it is
Speaker 1: trying to stop black people from being able to work
Speaker 1: on trains. You know, like all of those things are
Speaker 1: part of the history. Yeah, I mean, I'll speak briefly
Speaker 1: on like the union situation in the Caribbean, particularly in Trenda.
Speaker 1: The trade union movement was intrinsically inextricably tied with the
Speaker 1: anti colonial movements in the movement for independence. You're subcating
Speaker 1: that the unions became tied up with the political parties
Speaker 1: that are rules after independence and well during the process
Speaker 1: of independence. But I know happening with the unions was
Speaker 1: that they end up being tied to deeply with the
Speaker 1: political parties. So ended up being that the established unions,
Speaker 1: you know, the higher ups in those established unions, they
Speaker 1: have these relationships of favors and obligations with the politicians.
Speaker 1: A lot of politicians come out to these union movements
Speaker 1: and end up establishing their own political careers. And because
Speaker 1: it's also tied up when you workers get into these
Speaker 1: industries that do have union that have been unionized. There's
Speaker 1: a very clear separation between the union and the workers
Speaker 1: because while the union is able to you know, push
Speaker 1: for the workers rights and you know, they're still separate
Speaker 1: from the workers. The unions still exists as a new
Speaker 1: negotiator between the workers and the management. And so you
Speaker 1: have the workers which to go beyond just negotiating. The
Speaker 1: union exists almost as a release valve for any sort
Speaker 1: of class antagonists. So any kind of pressure, any kind
Speaker 1: of real pressure against the start at school. I mean,
Speaker 1: it's not just unique to turn that outlet to the Caribbean.
Speaker 1: I means it's globally cross history. You've seen union struggles
Speaker 1: kind of go over the same sort of dynamic. You know,
Speaker 1: new generations of workers, they build love the movements, they
Speaker 1: build up the unions, and the unions begin to change,
Speaker 1: and perhaps new union leaders spring up to replace the
Speaker 1: old union leaders, one put on the same position and
Speaker 1: the same pressure as the reacting the same way as
Speaker 1: the bureaucracy and being rejuvenated. Unions are reformed and they
Speaker 1: end up going back to the same obays that they
Speaker 1: had been before. And in some cases the fight to
Speaker 1: reform the union takes the place of the fight against
Speaker 1: the boss because of all the bureaucracy and system, of
Speaker 1: all the ocations and just deeply rooted ideas about the
Speaker 1: place of the union, because well, unionizing is a difficult process.
Speaker 1: Union leaders do tend to enjoy certain benefits from their position,
Speaker 1: and as we are aware of, you know, certain hierarchies
Speaker 1: self justifying those are the top tend to want to perpetuated.
Speaker 1: It's kind of like and so this idea that this
Speaker 1: is kind of an unsettled thought of mind, but it's
Speaker 1: kind of like the idea of you know, using the
Speaker 1: state to establish workers power and then abolishing it afterwards,
Speaker 1: you know, using union to get some ship workers po
Speaker 1: But then it's expecting this union of a certain structure
Speaker 1: that exists towards negotiating, ends to somehow pushing these sort
Speaker 1: of more radical directions. There's a saying that but um,
Speaker 1: but the zine um, the rights of the zine say,
Speaker 1: it's like restaurant unions needed to be restaurants and we don't.
Speaker 1: I think that sort of applies more broadly because when
Speaker 1: we get into the whole idea of like work abolition,
Speaker 1: it's just concept of workers are people outside of work,
Speaker 1: but a workers union exists within the confines of work
Speaker 1: as we understand it, so I think that's where the
Speaker 1: difficulty lies. The Zne goes on to say later on
Speaker 1: that every time we attack the system, but we don't
Speaker 1: destroy it, it changes and in turn changes us and
Speaker 1: the train of the next fight. Gains are turned against us,
Speaker 1: and we are stuck back in the same situation at work.
Speaker 1: The boss to try to keep us looking for individual
Speaker 1: solutions or solutions within an individual workplace for an individual trade.
Speaker 1: But the only way that we can free ourselves is
Speaker 1: to broaden and deepen our fight. We involve workers from
Speaker 1: other workplaces, other industries, and other regions. We attack more
Speaker 1: and more fundamental things. The desire to destroy restaurants becomes
Speaker 1: a desire to destroy the conditions that create restaurants. We
Speaker 1: aren't just fighting for representation in or control over the
Speaker 1: production process or fighters and against the act of chopping
Speaker 1: vegetables and washing dishes, or poor and bear or even
Speaker 1: serving foods other people. Is with the way all of
Speaker 1: these acts are brought together in a restaurant, separated from
Speaker 1: other acts, become part of the economy, and I used
Speaker 1: to expand capital. The starting and ending point to this
Speaker 1: process is a society of capitalists and people forced to
Speaker 1: work for them. We want an end to this. We
Speaker 1: want to destroy the production process or something outside and
Speaker 1: against us. We're fighting for a world of productive activity
Speaker 1: fulfills the need. There's an expression of our lives not
Speaker 1: forced on us in exchange for a wage, a world
Speaker 1: where produce for each other directly, and I don't order
Speaker 1: to sell to each other. The struggle of restaurant workers
Speaker 1: is ultimately for a world without restaurants or workers. And
Speaker 1: I mean so, I think people are still going to
Speaker 1: call some multigensives restaurants restaurants anyway, probably, But I hope
Speaker 1: this discussion as cause equals kind of deepen the approach
Speaker 1: to this