With the Brown Dining Services workers' contract set to expire Oct. 12, negotiations between the University and the union are scheduled to begin this month, according to University officials.
Representatives of the Service Employees International Union Local 615, which represents Dining Services workers, told The Herald they expect the linchpin of the talks will be establishing fair health care protection for all employees. Negotiations will also resume last year's effort to improve benefits and pay for the University's part-time employees, they said.
Both union and University officials declined to comment on specific talking points.
"We're feeling very confident. This year our negotiation team is a lot bigger and more prepared to fight the battle we want to fight," said Rabbit Hoffinger, a first cook at the Verney-Woolley Dining Hall and a union steward. "I'm optimistic at this juncture that management and the (Brown) Corporation will be negotiating in a fair and equitable manner."
Michael Chapman, vice president for public affairs and University relations, told The Herald that the parties have not yet met or exchanged any proposals. "Brown's goal is to reach a fair agreement," Chapman said, adding that he expects wages and benefits to be a focal point of the discussions.
"Brown treats its employees with respect, dignity and fairness. We are committed to engaging in good faith negotiations to yield a wage and benefit package that continues to be fair to all of our employees," Chapman said.
Last fall, Brown and the union negotiated a wage increase for a group of temporary, or "limited duration" employees, and created 45 new union jobs for them. Some of the temporary workers had been employed for several years but were not eligible for the University's regular minimum wage of $10.
The current University health care policy requires that full-time employees pay 6 percent of the premium, while employees who work 30 hours a week pay 50 percent. Those who work 27 hours a week or less, classified as "assistant food service" workers, must pay 100 percent, said Seth Leibson '05, an organizer for SEIU Local 615. Assistant food service workers comprise about 25 percent of the total Dining Services staff of 180, Leibson said.
"There are many people who have worked for the University for years and do not have good health care and need it," said Sharon Mulligan '06, a local SEIU organizer. "Everybody should be able to visit the doctor, and (Brown) could afford to make health care more affordable."
While the University barred the Student Labor Alliance from last year's talks, SLA member Madeleine Lipshie-Williams '07.5 said the group will be involved this year because of its established relationship with SEIU Local 615. Last year, University officials were unclear on the SLA's stance and relationship with the union, she said, whereas this year the SLA will enter as a bargaining unit attached to the union and will fully support any union demands.
"Our main goal is to go through negotiations with a lot of very visible student support," Lipshie-Williams said. "It tends to make things go faster when you have a student component that's separate from the administration and the union. It's pretty powerful."
