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Restaurant Worker Manifesto

Posted on September 18, 2025September 18, 2025 by IU640 Members of SE Michigan

(Demand Sick Days. By Jefferson Pierce.)

Introduction

The restaurant industry stands at the frontlines of a new labor movement. A recent report reveals that the highest concentration of strikes in recent years has come from the food service sector. From fast food counters to fine dining kitchens, workers are rising up. These struggles are not isolated incidents but signs of a broader transformation — a wave of unionism sweeping through the food service sector.

Why Organize Restaurants?

Most restaurants are small shops, a structure that presents unique opportunities for dynamic and decentralized organizing. Within a framework of solidarity unionism — where workers take collective action independently of formal recognition or contracts — restaurant workers can take swift and effective action on their own terms.

The labor movement doesn’t just need a revival; it needs more and better organizers. The food sector is rich soil for growing new leaders. Many workers enter food service at young ages and often transition to other industries over time, spreading the skills and experiences gained through organizing. This makes restaurants training grounds for a new generation of militant, thoughtful, and strategic unionists.

Building a Diverse and Powerful Coalition

Restaurant work is disproportionately held by marginalized communities — immigrants, LGBTQ+ individuals, BIPOC workers, women, and others. This makes the food industry a vital terrain for building a multiracial, gender-inclusive, and intersectional labor movement. Organizing here can empower communities that have long borne the brunt of exploitation, exclusion, and precarity.

Restaurants as Sites of Resistance

Restaurants have also become battlegrounds in the fight for immigrant rights. ICE raids target these workplaces more frequently than many other sectors, threatening workers and communities. Organizing in these spaces is a form of resistance against the criminalization of immigrants.

Moreover, airports — where food service workers are often employed — are sites of deportation. Organizing airport food workers opens a strategic front in the struggle against immigrant deportation and state violence. Workers can use their power on the job to disrupt these operations and stand in solidarity with those targeted by the state.

Restaurants as Revolutionary Social Spaces

Restaurants, cafes, pubs, and similar establishments are not just workplaces — they are social hubs where people come together to share meals, ideas, and experiences. These spaces play a vital role in the cultural and political fabric of our communities. When we organize these workplaces, we aren’t just building a revolutionary movement among workers; we are also claiming and transforming these spaces into centers of social and political life.

By holding space for others to gather, converse, and organize, food service workers extend the reach of our movements beyond the shop floor. We turn everyday places into sites of resistance, mutual aid, and collective imagination.

(Assh**e Chef. By Jefferson Pierce.)

A History of Resistance

The food service industry has long been a flashpoint in broader social and political struggles. Historic job actions in restaurants have helped reshape society:

Sit-downs at segregated lunch counters during the Civil Rights Movement played a pivotal role in dismantling racial segregation.

The Stonewall Rebellion, often cited as a turning point in the fight for LGBTQ+ rights, erupted at a pub where workers and patrons resisted police violence.

Hiring halls were used as a tool to desegregate waitstaff in Detroit restaurants.

Boycotts and pickets were leveraged to desegregate workplaces and build equitable employment systems.

Restaurant workers have engaged in direct action by refusing service to police officers as a protest against police brutality.

Workers have fought for and won the right to express their religious beliefs on the job, asserting their dignity and autonomy in the workplace.

These examples show that food service jobs are not just sites of economic struggle — they are arenas for broader social transformation.

Conclusion

The food service sector is not just ripe for organizing — it is essential. It holds the potential to revitalize the labor movement, diversify its leadership, and root it in communities that face intersecting oppressions. It is time for restaurant workers to take the lead in shaping a new era of labor power.

Militant and democratic shopfloor committees are the building blocks for a new social and economic order. Organize with your co-workers. Link your struggle to others. And together, let’s lay the foundation for revolutionary industrial unions that can transform the food service industry — and society as a whole.

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