If cooks were unionized and got paid good and stuff you would get way higher quality food than from someone who is overworked and despite really wanting to make sure every meal fucking rules, most do sincerely want to make you a great meal, instead of needing to crank out product under massive time crunches that force you to half ass food.
ok yeah that makes sense. It was the same thing at my starbucks. The pressure to make drinks fast was so intense that most drinks had some sort of major flaw. Dead shots, wrong amount of sweetener, ect. There were only a few baristas that could make drinks both quickly and with any kind of quality. But everyone compromised quality for quantity to some extent.
A good drink was a drink that didn't get sent back. That's all. At least half of drinks had something wrong with them. It was depressing to realize that all you would ever be judged on was speed and whether your drinks got sent back.
It was depressing to realize that all you would ever be judged on was speed and whether your drinks got sent back.
There's another thing going on here, which is that many people in these jobs feel stuck, and do not like their jobs. The only way they can prevent their mind from focusing on this resentment is to push themselves as fast as possible. Also, many workers, alienated from the fruits of production and with scarce sources of pride in the quality of their work, find their only pride in rushing to see how fast they can get something done.
This dynamic was something that made a food-service job very unpleasant for me, other workers would get very openly hostile about me not cutting corners to go as fast as them. Then I got a vaguely factory-style job in a different industry, and ran into the exact same thing.
@GalaxyBrain is this something you've witnessed too?
Absolutely and I've generally worked in higher end food. Sometimes this isn't because of the current job but a mindset that people carry over from other jobs. I've got a lot of leeway and am usually the one running expo and calling orders and keeping times in check and if anything the issue is with things coming too early. They aren't even cutting corners (for the most part, I'm a bit of a quality control nerd cause these people are paying like $30 with tax and tip for an 11" pizza, let's not rip them off even more) the food quality is perfectly fine but this idea that you need to do everything at top speed and never just chill is a thing. Which is even sillier cause it doesn't come from management. Me and the chef will just hang out and drink coffee and talk star trek when it's dead and he encourages people to relax when it's slow cause you'll wish you did when it gets busy again. We had to make breaks mandatory cause I was the only one taking them cause I smoke. Society of control ect.
The proletarian is conditioned to believe that (s/)he is useless, that his thoughts have no worth, that his body is nothing more than a tool for his job, that the only valuable thing he can do is submit himself to an employer through labor. Any future is bleak and unappealing to her, she is discouraged from any aspiration longer than a month away, she is corralled into channels of cheap consumption; on the job she merely counts down the time until the end of her shift, with her one wish being that the time- the substance of her own life- would drain away faster.
For real! I worked at one in a college town when the 20% hours reductions hit last Spring. The whole sequencing thing is nuts. I was talking to another friend who is a barista somewhere else and they were shocked you don't even need to pack the espresso at starbucks.
Woo consequences of slavery
Sucks for everyone else too, you could be eating way better food.
what do you mean?
If cooks were unionized and got paid good and stuff you would get way higher quality food than from someone who is overworked and despite really wanting to make sure every meal fucking rules, most do sincerely want to make you a great meal, instead of needing to crank out product under massive time crunches that force you to half ass food.
ok yeah that makes sense. It was the same thing at my starbucks. The pressure to make drinks fast was so intense that most drinks had some sort of major flaw. Dead shots, wrong amount of sweetener, ect. There were only a few baristas that could make drinks both quickly and with any kind of quality. But everyone compromised quality for quantity to some extent.
A good drink was a drink that didn't get sent back. That's all. At least half of drinks had something wrong with them. It was depressing to realize that all you would ever be judged on was speed and whether your drinks got sent back.
There's another thing going on here, which is that many people in these jobs feel stuck, and do not like their jobs. The only way they can prevent their mind from focusing on this resentment is to push themselves as fast as possible. Also, many workers, alienated from the fruits of production and with scarce sources of pride in the quality of their work, find their only pride in rushing to see how fast they can get something done.
This dynamic was something that made a food-service job very unpleasant for me, other workers would get very openly hostile about me not cutting corners to go as fast as them. Then I got a vaguely factory-style job in a different industry, and ran into the exact same thing.
@GalaxyBrain is this something you've witnessed too?
Absolutely and I've generally worked in higher end food. Sometimes this isn't because of the current job but a mindset that people carry over from other jobs. I've got a lot of leeway and am usually the one running expo and calling orders and keeping times in check and if anything the issue is with things coming too early. They aren't even cutting corners (for the most part, I'm a bit of a quality control nerd cause these people are paying like $30 with tax and tip for an 11" pizza, let's not rip them off even more) the food quality is perfectly fine but this idea that you need to do everything at top speed and never just chill is a thing. Which is even sillier cause it doesn't come from management. Me and the chef will just hang out and drink coffee and talk star trek when it's dead and he encourages people to relax when it's slow cause you'll wish you did when it gets busy again. We had to make breaks mandatory cause I was the only one taking them cause I smoke. Society of control ect.
The proletarian is conditioned to believe that (s/)he is useless, that his thoughts have no worth, that his body is nothing more than a tool for his job, that the only valuable thing he can do is submit himself to an employer through labor. Any future is bleak and unappealing to her, she is discouraged from any aspiration longer than a month away, she is corralled into channels of cheap consumption; on the job she merely counts down the time until the end of her shift, with her one wish being that the time- the substance of her own life- would drain away faster.
That's what I keep telling them!
For real! I worked at one in a college town when the 20% hours reductions hit last Spring. The whole sequencing thing is nuts. I was talking to another friend who is a barista somewhere else and they were shocked you don't even need to pack the espresso at starbucks.