Culinary Union was divided on work-hour reductions

David Strow

Monday, Oct. 1, 2001 | 9:41 a.m.

The Culinary Union was sharply divided Friday as its members voted to accept reductions in their work hours for the next two months in an effort to bring laid-off Las Vegas union members back to work.

The measure passed with just under a 2-to-1 margin -- 2,393 in favor, 1,255 against. But while a majority stood in favor of spreading the pain of layoffs, many in the minority felt the measure could cripple Las Vegas' largest union.

A few, angrily walking out of Friday's meetings at the Las Vegas Convention Center, threatened to pull out of the union if the measure passed.

"Democracy isn't pretty, but it's the best thing we've figured out," said D. Taylor, staff director of the union. "I believe this is the right thing to do in this unprecedented time."

Thousands of the Culinary's 45,000 members lost their jobs in the days and weeks following terrorist strikes Sept. 11 on New York and Washington, as Las Vegas' tourism industry experienced a drastic slowdown.

In an attempt to stem the tide, the Culinary's leadership proposed that full-time workers should accept a voluntary reduction to 30 to 32 hours per week -- something that currently is not permitted by the Culinary's contracts with hotel-casinos.

The reductions would last through Nov. 26, but could be revoked sooner if citywide hotel occupancy rises above 80 percent for two consecutive weeks. Occupancy the weekend of Sept. 22-23 was 70 percent. Rates for the past weekend were not available this morning.

With Friday's vote Taylor said the union will approach properties to see if they are interested in cooperating. Only properties that have experienced "substantial" layoffs will be approached, Taylor said, and the union would move forward only once it knows how many workers will be brought back.

"I think it would have shown an absence of leadership ... if we said, 'Let's just leave things the way they are, with thousands upon thousands of our members laid off,"' Taylor said. "It's an unprecedented time, and we're looking at unprecedented things."

Many Culinary members -- particularly those that had lost their jobs -- felt the move was necessary.

"At least people can make some money," said Brandon Coppola, a bus person at the Monte Carlo, who was reduced to on-call status when the layoffs hit. "You can make $200, $300 a day in tips. You can still support a family (on four days)."

"I figure if we go back four days (per week), we have a chance of keeping our jobs," said Jackie Ewing, a laid-off cook at Mandalay Bay.

But others were furious at the proposal. Many who voted against the measure said they wanted to help their fellow members, but felt it would destroy the seniority system under which the union's newest members are the first to be laid off.

"I've been through my layoffs," said David Sanders, a cook at the Tropicana. "They're screwing the members who have been in the union for a long time. Once you lose something (to the companies), it's hard to get it back."

Even some who had been laid off held this view.

"If they vote for this, the union will break down," said Jason Cimino, a laid-off fry cook at the Excalibur.

"It's not fair to the other people," said Cathy Spencer, a laid-off casino porter at Mandalay Bay. "That's what it boils down to."

Still others said they couldn't afford the cuts.

"That's a lot of money out of a paycheck," said Dusty Wehrle, a buffet hostess at Caesars Palace. "I need those hours."

But in the end, a majority agreed with Herbert Gregory, a Caesars Palace employee.

"If we don't help one another, who else is going to do it?" Gregory said. "We're all brothers and sisters, and we've got to help one another."