Assignment N
Natasha Oslinger
5-2-16
If you were tasked with coming up with three suggestions that would improve the work environment for post industrial workers, what three suggestions would you submit?
1. Limit technology use
The unnecessary use of technology is changing the workplace in a number of ways, many of which are negative. The increased use of technology is deskilling labor and taking thought away from what workers are doing. A basic example of this can be seen with modern cash registers. Currently, cash registers don't even have words, they just have small picture of the food items offered on each key. Then, the worker punches in the amount of money they were given and the machine tells them how much change to make. This is completely taking any thought away from those who hold this job and could lead to the alienation of workers.
2. Don’t computerized jobs that can be done by workers
In order to save on the cost of manual labor, corporations have been replacing workers with technology. For example, at the restaurant chain Chili’s, instead of having a waiter come give you a bill and collect your check, there is a machine at the table that does it. At the end of every table an iPad-like touch screen device that records what food you purchase, it calculates your bill and tip, then collects your money and gives you a receipt. This is limiting interaction between workers and client and taking jobs away from workers.
3. Increase human interaction
Increasing interaction between clients and those who produce products will help form bonds between employees and those they serve. Creating this bond from producer to client is beneficial to both the worker and the client, it also limits machine interaction. It is beneficial to the producer because when they see their work appreciated or enjoyed, they feel more valuable and like they can’t easily be replaced. This will help to prevent alienation from the work and keep the producer from feeling like a commodity. This is also beneficial to the client because when the client knows where their products are coming from, they can better trust that the material, food, etc. was made with care. When customers build bond with those they buy their products from, lets say at a small local farmers market rather than a grocery superstore, they can see their food being given to them from the source, not bussed over from mexico and scanned on a conveyor belt before being put in a plastic bag.
Natasha Oslinger
5-2-16
If you were tasked with coming up with three suggestions that would improve the work environment for post industrial workers, what three suggestions would you submit?
1. Limit technology use
The unnecessary use of technology is changing the workplace in a number of ways, many of which are negative. The increased use of technology is deskilling labor and taking thought away from what workers are doing. A basic example of this can be seen with modern cash registers. Currently, cash registers don't even have words, they just have small picture of the food items offered on each key. Then, the worker punches in the amount of money they were given and the machine tells them how much change to make. This is completely taking any thought away from those who hold this job and could lead to the alienation of workers.
2. Don’t computerized jobs that can be done by workers
In order to save on the cost of manual labor, corporations have been replacing workers with technology. For example, at the restaurant chain Chili’s, instead of having a waiter come give you a bill and collect your check, there is a machine at the table that does it. At the end of every table an iPad-like touch screen device that records what food you purchase, it calculates your bill and tip, then collects your money and gives you a receipt. This is limiting interaction between workers and client and taking jobs away from workers.
3. Increase human interaction
Increasing interaction between clients and those who produce products will help form bonds between employees and those they serve. Creating this bond from producer to client is beneficial to both the worker and the client, it also limits machine interaction. It is beneficial to the producer because when they see their work appreciated or enjoyed, they feel more valuable and like they can’t easily be replaced. This will help to prevent alienation from the work and keep the producer from feeling like a commodity. This is also beneficial to the client because when the client knows where their products are coming from, they can better trust that the material, food, etc. was made with care. When customers build bond with those they buy their products from, lets say at a small local farmers market rather than a grocery superstore, they can see their food being given to them from the source, not bussed over from mexico and scanned on a conveyor belt before being put in a plastic bag.