The point of this article is that maybe there’s a different way to run a restaurant. A way where it isn’t whether you’ve got a dud in charge, but where there’s no one in charge — or, rather, no one person. Where, instead of “taking ownership” of their jobs in the jargony, buzzword sense of it, employees literally take ownership.
@cyclohexane @quicksand A worker’s co-op, such as a worker-owned restaurant, is like a half-way point of sorts, a kind of highly-localized Socialist enclave/experiment in a Capitalist sea. There are numerous examples of successful worker-own enterprises, and it’s totally fair to call them Socialist, at least in their local/internal functions and spirit. But their customers will still function like typical Capitalist consumers buying goods/services because that’s still the larger economic system.
deleted by creator