Working Under Communism

[Stand Your Ground]

I'm still learning and still exactly unclear on how working under communism would be.

How often would people be working?
How many people would be at a job site?

If I think of anything else I'll ask.

[x371322]

Details like those should be democratically decided upon by the workers, according, of course, to the needs of the society at the time.

[Stand Your Ground]

Details like those should be democratically decided upon by the workers, according, of course, to the needs of the society at the time.
I see. Thank you.

[A.R.Amistad]

These questions are kind of impossible to answer because socialist society will unfold in the way that socialist society will unfold, but I'll do my best. Really, as for job sites and such, capitalism has already created a great deal of the infrastructure that would be used under socialism. A construction site would be administrated by a construction worker's collective, which would in turn be a local wing of an international union of construction workers' councils. A cubicle-room full of journalists, office worker's and other "white collar" jobs would also be under the control of said worker's councils. Just take a look around you at any work place and imagine if instead of a corporation owning it, it were administered democratically. There are actually a few small collectives that are functional now that are good examples of how things will be run under socialism. In my hometown there is a community owned grocery store. For example, lets imagine what a socialist restaurant would be like. Somebody would have the idea to have a restaurant to exhibit their culinary skills. This person would in turn gather enough people, fellow chefs, to administer a restaurant. Once they had enough people, they could petition the workers of their local community to approve of the opening of their restaurant. Once the local community is convinced on having the restaurant in their community, they would be furnished with a proper building and the restaurant would be administered by both the chefs and the consumer-workers who went there. The chefs would collectively run the kitchen, the local worker-consumers would administer everything else about the restaurant.