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.
Nice read, very reassuring to know it’s working nicely and everyone is paid fairly and generously. That probably helps improve staff morale and feelings about their job
I guess it also greatly helps having the divestor be extremely passionate about anarchy in general, since something like this has to be really well planned, explained and executed if the existing workers aren’t familiar with it IMO.
It is executed in a capitalistic manner somewhat though, involving buying shares and stuff, but aside from that, it’s pretty indisputable that this ownership type is providing a much fairer environment for the workers.