Kitchens’ Reflection Table #2 – Introduction Text

Escaping the service dynamics: What to do when people see you as a service and not as a collective effort?

“All the restaurants that have had flowery write-ups in the newspaper, that serve only organic, wheatfree, vegan food, that cultivate a hip atmosphere with suggestive drawings, still have cooks, waiters and dishwashers who are stressed, depressed, bored and looking for something else.” (Abolish all Restaurants)

The modern city is full of restaurants and other places where food, one of the main aspects of social reproduction, gets commodified and therefore inserted into capitalist dynamics that are both, eploitative towards the workers, and exclusive towards who can get access to this food.

Our Vokus are attempts to get the meal and its production out of these dynamics and make space for their collectivisation. We see this as a step to gain back some autonomy on our lives. We want to run them without cooks, waitress, cleaners and guests, but with the partecipation of the people that all can differently contribute.
To achieve this, the involvement of everybody in the space is essential.

However, living in the society we live in, this involvement is not something that comes automatic, be that because of lack of time and energy, or because we forgot what collective self-management is and became unaccostumed to putting it into practice.

The feeling of being perceived as a service, a simple free meal, often pops up, delegitimizing the conflictual role we want to assume inside the city. While we don’t want to criminalize people that for one evening are coming for a free meal and nothing more, we deem it necesessary to reflect together and find practices to not lose this conflictuality and push forward an idea of collective self-management

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