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.
I used to frequent a collectively owned bakery in Berkeley. It was lovely, but they put fricken walnuts in almost everything.
I asked my friend who worked there what was up with that… She said “We operate through consensus and a couple people really like walnuts. Discussions of changing the recipes actually get contentious.”