Those of you who have worked in the restaurant industry: What do you think the possibilities are for improving wages and working conditions? Can this line of work be stable and secure?
Nonfarm business sector labor productivity increased at a 2.5 percent annual
rate during the second quarter of 2014, the U.S. Bureau of Labor Statistics
reported today, as hours increased 2.7 percent and output increased 5.2
percent. (All quarterly percent changes in this release are seasonally
adjusted annual rates.) From the second quarter of 2013 to the second quarter
of 2014, productivity increased 1.2 percent as output and hours worked rose
3.2 percent and 2.0 percent, respectively. (See table A.)
Labor productivity, or output per hour, is calculated by dividing an index of
real output by an index of hours worked of all persons, including employees,
proprietors, and unpaid family workers.
So basically the way that bourgeois economics deals with the concept of productivity is by untethering it from the idea of the cost of labor altogether?
...they have to offer jobs that benefit us more than them...
Just as capital is interested in getting more value from the products of our labor than it spends on our labor-time, we must diligently aim to get more value for our labor time than the products of our labor are worth.
"high productivity" and "stagnating wages" are just two ways of saying the exact same thing.
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