Description

No bloody restaurants is based on a restaurant worker’s experiences of the industry. Through a series of stories, it depicts both the daily grind at work and the historical context from which restaurants have emerged.

We’re always open. We’re the ones who make sure people get food on their plates, that they get what they want to drink, and that they don’t have to do the washing-up. We’re the ones working behind the kitchen wall; we’re the ones serving the food when it’s ready. Some of us see it as a temporary crap job, others as a reasonably creative career opportunity.

Whether we ended up here by chance or out of a burning passion, our time and work at the restaurant aren’t our own – they belong to the restaurant management. We get told off if we don’t do something quickly enough or if we make mistakes that reduce profits. A restaurant can’t function without workers, yet the workers are constantly at odds with the work itself.