August - UFCW Local 653

Transcription

Local 653
Fact Finder
Minneapolis, MN
http://ufcw653.org
Vol.52, No.8, August 2014
The Final Chapter of Rainbow Foods is “Closed”
By Matt Utecht
On May 7, 2014, Roundy’s made the
announcement that it had entered
into a definitive agreement to sell 18
Rainbow stores in the Minneapolis/
St. Paul market to a group of local
retailers (Cub Corporate, Jerry’s
Foods, Haug Corporation, Lunds and
Byerly’s).
This announcement came on the
heels of Roundy’s closing of five
Rainbow locations over the previous
18 months. The news of the sale
was great news; however, with
the purchase of the 18 Rainbows,
that left nine Rainbow locations in
Minneapolis/St. Paul without a buyer.
Hopes were that some or all of the
when this process was complete.
From the announcement of the sale
on May 7, and even beyond the
closing date of July 22, 2014, Local
653 has been in constant contact
with our employer groups to find
homes for those Rainbow members
who had been displaced. I am very
pleased to report that the call for
help to our employers did not fall on
deaf ears! Many displaced Rainbow
members were hired on with our
existing employer group, and many of
those jobs were FULL TIME.
For our members who had not yet
found a new home, I sent out a
letter (see page 3) inviting them to
a “Special Rainbow
Members Event”
at Hall 653 on July
22, 2014 (which by
coincidence would be
the closing date of the
remaining Rainbow
stores). It was a multifaceted meeting that
Local 653 members wait to speak with representatives from
included
four separate
employers and other services
presentations by the
remaining nine stores would still be
“Dislocated Workers Program - Rapid
purchased by one of our “union”
Response Team,” representatives
employers, along with fears that they
might be purchased by a nonunion
operator like Hy-Vee or close down all
together.
As we all know now, Roundy’s
announced in early July their
intentions to close the remaining nine
stores. July 22, 2014, would be the
day the remaining Rainbows would
close. It became evident early in this
transition process that not all of our
members would retain their jobs
from Minnesota Unemployment,
representatives from WilsonMcShane (both for Health &
Local 653 President Matt Utecht addresses
some attendees at our Rainbow Job Fair
Welfare and Pension), Pat Bergaus
from Rainbow’s Human Resources
Department to answer severance,
vacation and any other outstanding
pay and benefit questions, me and
the entire staff at Local 653, and
last--but certainly not least--a special
THANK YOU to Kowalski’s, Lunds and
Byerly’s, Jerry’s Foods, and Corporate
Cub for sending Human Resource
personnel to run what turned out to
be a great hiring hall! Out of the 98
Rainbow members that attended this
(“Rainbow” continued on page 2)
A representative from the Dislocated Workers Program of the Minnesota Department of
Employment and Economic Development addressed members.
“Rainbow” continued from page 1
special event I know of at least 10 full-time job offers
that were made, and many more part-time job offers!
Susan Knoblauch and Tim Sobotka from Wilson-McShane were there to
answer questions about health & welfare and pension
There still will be work to be done in the months to
come as our members begin their new careers with
their new employers. Probationary periods need to be
worked through, which I expect will go smoothly due
to the high quality of workers that moved over from
Rainbow. For any remaining folks that still need help
finding work,
Local 653 will
do everything
possible to fill
those needs
and find good
homes for
them.
In conclusion,
I would
like to say that I
wholeheartedly
understand that the
past couple of months
for our members at
Rainbow have been
full of stress, anxiety,
and plenty of sleepless
nights. To not know
from day to day if you
Local 653 Secretary-Treasurer Paul Crandall
will have a job after
up with Pat Bergaus of Rainbow’s Hudecades of hard work catches
man Resources Department
for the same employer
I’m sure has been agonizing. But in the end this was just
about the best possible outcome we could have hoped
for. After watching Roundy’s close one store after another,
had that trend continued all jobs would have been lost. In
the other scenario
where a nonunion
employer would
purchase these
stores, jobs, wages,
and benefits would
have been lost
and that would
have been equally
devastating.
Rainbow employees listen to a representative from the Minnesota Dislocated Workers
Program
Representatives from Lunds and Byerly’s, Cub Foods, Jerry’s Enterprises, and Kowalski’s were available to meet
with Rainbow employees
August 2014 - Fact Finder - Page 2
Pride in Our Past Local 653 Retiree’s Club
By Paul Crandall
On Thursday, July 17, I had the privilege of attending
our Local 653 Retiree’s Club lunch held at the
Marian Hall in Bloomington. President Utecht
received a call from Auggie Zahn, a retired business
agent from Local 653, asking if he would attend
their meeting and let the retirees know what has
been happening in the local union. I was glad that
Matt asked me to attend as it was great to see some
familiar faces of members who have given so much
to this local union. Matt gave an update on the
Rainbow sale and the new contract, as well as other
topics including Health & Welfare and Pension.
There were some great questions from the group, as
well as a few laughs.
The Grievance Process
By Bill Spartz
Having a voice in the workplace is what being a union member is about. Voting
on a contract, labor/management meetings, and the grievance procedure allow
that to happen. The grievance procedure is a big part of how you get treated
in the workplace. A nonunion employee is an “at-will” employee. If they get
disciplined, including termination, their only recourse is to hire an attorney
and sue the company. Attorneys generally don’t do this for free. I often tell
employees the employer can terminate you for any reason at all, but because
you have the grievance procedure, we have the ability to argue your case. Most
employers know this and have handbooks and policies today, and terminations
are usually done by a process.
Last week you may have seen the article in the
Star-Tribune remembering the 80th anniversary
of the Teamster strike in 1934. July 20, 1934, was
remembered as Bloody Friday as two people died
and 60 were wounded, a moment that rallied
public support for workers in the middle of the
Great Depression, that ignited the struggle for
unionization that unfolded during the 1930s. In
many ways our retirees fought the same battles in
this union’s infancy, having to fight for all the things
we now enjoy in our contracts.
Rose Groen, a long-time Red Owl member and wife
of legendary John Groen, former executive board
director, remembered when the pension first came
into the contract and not everyone was in favor of
having that money not go into wages. Many of our
retirees spent time on picket lines over the years
fighting for the future of all members and they
have volunteered in retirement at other strikes and
informational pickets. Thank you for all you have
done in the past to help shape this local union – I
look forward to seeing you again in the near future.
If you would like information on the Local 653
I also tell employees that while you do have the grievance procedure, it is not
a place you want to go. Most contracts’ grievance procedures require a stepRetiree’s Club, please feel free to call Thea
by-step process to them, and take time to move through. Being on the outside
Gullickson at 952-831-3143, Char Hanson at 612looking in is not where any employee should want to be. Earning a paycheck is
869-9035, or Marlen Wahl at 952-888-3220.
what the grievance procedure helps protect, and is what every employee needs
to be focused on. Complaining about how the company does something or how silly you think a policy is, is not the best avenue to vent
one’s frustrations.
During a grievance both parties get a chance to plead their case. These are usually not flattering and complimentary to either side. A
neutral party (mediator) is involved who attempts to have the parties resolve their issues. Most grievances end with a resolution that both
parties agree to, but those that don’t, may move on to arbitration. Arbitration is the final step of the procedure, and is only sought after
in certain cases. The Local’s attorney reviews the case and makes a recommendation to the president on to proceed or not. Labor law is
different to the extent that common law requires beyond “a reasonable doubt,” where labor law is “just cause.” Did the employer have
“just cause” for their action? Did they follow their policy? Was the policy well known and did the employee receive progressive discipline?
Not all things require progressive discipline and employees should know what those are from handbooks and laws.
If you have questions, ask. While you have the grievance process for your protection, you are better off following policy and going to work
with a good attitude. The alternative is not an experience you want to go through.
City Labor Movement Was Born In Blood
By Jim Schommer
Last month marks the
anniversary of one of the
bleakest days in Minneapolis
history -- “Bloody Friday.” July
20, 1934, saw one of the worst
incidents in what was essentially
a civil war between Depressionera business owners and an
emerging labor movement.
in the back as they were running away or trying to help other wounded
strikers.
Minneapolis business owners
and bankers had established
the Citizens Alliance in 1903
with the mandate of keeping
the city an “open-shop town”
and preventing labor unions
from gaining a foothold. They
had been extremely successful
into the 1930s. But in February
1934 the young Local 574 of the
Minneapolis General Drivers
and Helpers Union had a short
and effective strike of coal
truck drivers. On May 16 of
that year a general strike began
that essentially shut down the
commercial transport in the
city. Major clashes focused in
the wholesale market area of
downtown. A brutal heat wave
added to the short tempers that
summer with a high of 105.2
degrees on July 21.
The power of the Citizens Alliance had been broken, and the
Minneapolis workers were guaranteed the right to freely organize and
be represented by labor unions.
On the morning of July 20,
two trucks with police escorts
moved from the market area
while strikers looked on. At 2:00
p.m., a third truck moved out
with a large police escort and
was intercepted and stopped
by a truck full of strikers. Police
ordered the strikers away, and
as they did police raised their
shotguns and began firing.
Two strikers were killed and 67
wounded-- many of them shot
Gov. Floyd B. Olson declared martial law in Minneapolis, and the
National Guard began patrolling the city streets.
With continuing pressure from Federal mediators, and ultimately from
President Franklin Roosevelt’s administration itself, an agreement was
finally reached between the business owners and the union on August
21.
Are You Receiving the Pay You Deserve?
By Doug Rigert
In the last month, I have had some members ask me about what the
requirements are regarding overtime and what triggers it to go into
effect. Given the number of conversations I’ve had, there seems to
be some confusion or misunderstanding on the issue. I hope this will
help to clarify the topic.
Overtime, which is referred to as one and one-half times an
employee’s regular hourly rate of pay, occurs anytime a part-time
employee is scheduled in excess of eight hours on any given workday
or is asked to work past eight hours by the manager on duty or
other qualified company personnel who has the authority to do so.
When it comes to a full-time employee who normally works eighthour days, the same rules apply. However, if a full-time employee
normally works ten hour days, one and one-half times their regular
hourly rate of pay occurs only when their workday exceeds ten hours
as either the result of being scheduled as such, or being asked by the
manager on duty or other qualified company personnel who has the
authority to do so.
Contrary to the belief of some, overtime or one and one-half
times an employee’s regular rate of pay, can occur as stated in the
examples above and not just as some commonly think applies only if
an employee works more than 40 hours sometime between Monday
and Saturday as a result of either being scheduled or asked to do
so. Please remember, the employer is only required to pay overtime
if you are scheduled as such or additional hours that you worked
were a result of the manager on duty asking or approving it, or some
other qualified company personnel who has the authority to do so.
In Memory of...
Rick Nelson
October 14, 1954 – June 25, 2014
By Paul Crandall
All of the staff members of Local
653 were deeply saddened
by the news of Rick Nelson’s
passing on June 25, 2014.
Rick was the owner of Nelson
Meats and Catering, and served
many a successful event with
great food and friendly service
at Hall 653.
A recent article in the Fact
Finder written by Greg Larson
featured Rick’s new shop in Saint
Louis Park, and he was very
proud of his business and new
location.
Rick was a devoted husband
to his wife Susan and father to
three sons--Matthew, Michael,
and David. I know personally
how much they meant to
him as I called on Rick as a
business agent after his father
passed and we had many great
conversations about family. Rick
was an Eagle Scout and even
helped me as a child build a
Pinewood Derby race car for
Troop 234 in Robbinsdale. Our
deepest sympathy to Rick’s
family. He will be missed and
fondly remembered.
Bob Weisenburger
August 1, 1941 - July 19, 2014
Local 653 lost another
good friend when
long-time mediator Bob
Weisenburger passed
away on July 19, 2014.
Bob had a long history in the labor field,
beginning in 1965 when
he was an officer and
steward of AFSCME. In
1968 he helped establish a new union for State employees--the Minnesota State Capitol Employees Union. He began
working as a full-time business agent in 1970. Bob
was President and business agent of Teamsters Local 320 for 25 years, worked for the City of St. Paul
for a short time, and was a senior business agent
for MAPE (Minnesota Association of Professional
Employees) Union, before becoming a mediator for
the Bureau of Mediation Services of the State of
Minnesota in 2000. He retired in 2011.
Bob leaves behind his wife Bonnie, his son John
and daughter-in-law Lori, and grandchildren
Joshua, Anna and Lydia. He was very proud of his
family.
Bob was involved in many industry contract negotiations and mediations here at Local 653 over the
years, and he was well respected by those who
interacted with him. He was a good listener, and
he told it like it was.
We’ll miss him popping into the office occasionally
just to see how things were going and to shoot the
breeze. We extend our sincere sympathy to Bob’s
family.
Lunds and Byerly’s - 75 Years Young
By Steve Milner
In May, Lunds and Byerly’s celebrated their 75th year in
business. It all began in 1939 when Russell T. Lund, Sr. opened
his first store on Lake Street in Minneapolis under the Hove’s
name. Three years later he opened his second store in Edina.
In 1964, the stores were renamed Lunds.
Today, CEO Russell T. Lund III (Tres), the grandson of founder
Russell T. Lund, Sr. runs the company. They now have 13 Lunds
stores and 11 Byerly’s stores. Lunds and Byerly’s continue
to grow by offering their customers the finest products and
great service. Their vision of the grocery business is always
looking forward. An example is the new, one-of-a-kind Lunds
and Byerly’s Kitchen in Wayzata. This concept store is a hybrid
1922 Founder Russell T.
Lund takes a part-time job at
Hove’s on Lake Street in Minneapolis, and soon becomes a
partner in the Hove’s cheese
and cracker department.
between an upscale store, deli, food court, and a restaurant.
In May, they opened a new store in downtown Saint Paul
which has incorporated all of the best parts of Lunds and
Byerly’s. They are never in neutral. Another new store – a
Byerly’s in Edina – is slated to open later this year. Other stores
are being remodeled to make the customer experience the
best it can be. They also purchased three Rainbow stores from
Roundy’s and plan to convert them to fit into their business
style.
Congratulations to Lunds Food Holdings on their 75th year,
now 28 stores strong and growing!
1991 Russell T. Lund III
(Tres), grandson of Russell
T. Lund, becomes president
and CEO of Lunds, comprised of six stores at the
time.
1994 A partnership with Cari1939 Russell opens a new Hove’s on
Lake Street.
1964 Hove’s lease
expires and the
stores in Minneapolis and Edina are
renamed Lunds.
1968 An in-store partnership
with Bachman’s begins. Both
family-owned companies share
a commitment and passion for
quality and service, and Bachman’s flowers and plants are
available at every Lunds and
Byerly’s.
bou Coffee begins to provide customers with high-quality coffee
that’s sourced in an environmentally, socially, and economically
sustainable manner.
1995 A partnership with
U.S. Bank to provide
in-store banking services
began. Today, there’s a
U.S. Bank branch in every
Byerly’s store.
1968 Don Byerly opens the first
Byerly’s store in Golden Valley
with innovative features such as a
full-time home economist on staff,
parcel pick-up service, extra wide
aisles, and carpeted floors.
1997 Lunds acquires Byerly’s and integrates the
two formats under one company umbrella called
Lund Food Holdings, Inc.
2004 FoodE Experts are now in all stores. They can help
with recipe recommendations, cooking tips, and information
about new food trends and specialty products.
Store Opening
Timeline
2004 Lunds and Byer-
ly’s becomes the first
conventional grocery
retailer in the Midwest
to achieve USDA-Organic certification in all
of their produce departments.
1939
Hove’s on Lake Street*
(later renamed Lunds)
2012 Bone Marche’ opens
next to Byerly’s St. Louis
Park store. The pet market
is filled with specialty pet
foods, treats and supplies.
1942
Hove’s in Edina*
(later renamed Lunds)
1967
Lunds Penn Avenue*
1968
Byerly’s Golden Valley*
1969
Lunds Minnetonka*
1971
Byerly’s St. Paul
1973
Byerly’s Edina*
1977
Byerly’s St. Cloud**
2005 The brand of premium Lunds &
Byerly’s products launches. To carry the
Lunds & Byerly’s label, each product must
meet strict standards for quality, freshness,
and wholesome taste. Products are sourced
locally and throughout the world by company culinary experts.
2005 Real
Food magazine
launches to provide customers
with the best in
food expertise.
2012 Lunds and Byerly’s
were named Minnesota
Grown Retailer of the Year
by the state’s Departgment
of Agriculture because of
their commitment to sourcing
and promoting locally grown
products. The company was
honored receive this award
again in 2013 and 2014.
2013 Lunds
and Byerly’s
were named
a StarTribune
Top Workplace.
This honor was
the result of an
employee survey
conducted on
behalf of the Star
Tribune.
1980
Byerly’s St. Louis Park*
1982
Byerly’s Ridgedale*
1983
Lunds Ford Parkway
1984
Lunds Wayzata*
1987
Byerly’s Roseville
1988
Byerly’s Burnsville*
1994
Byerly’s Chanhassen*
Lunds Bloomington*
1996
Byerly’s Eagan*
1999
Byerly’s Maple Grove*
2001
Lunds Plymouth*
2006
Lunds Navarre*
Lunds Central & University*
2012
Lunds Hennepin Avenue*
2006 Lunds and
Byerly’s reusable
bags are introduced in all of
the stores.
2013
Lunds Prior Lake*
2014
Lunds & Byerly’s Kitchen*
Lunds Penfield
Byerly’s Eden Prairie*
Byerly’s Woodbury
*Part of Local 653
**Meat Dept is part of Local 653
Family Picnic and
By Steve
On Wednesday, July 16, we held our annual Family Picnic and Fishing Contest. It was
a wonderful day together with members, friends, and family.
We were at Beebe Lake Regional Park in Wright County for the second year. The
fishing again was excellent, with many fish caught. The pan fish were biting like
crazy down at the fishing pier, and the kids were bringing them in at a hectic pace.
At noon lunch was served by Local 653 business agents, and prizes and drawings
followed.
It was nice for all of us to have time to chat with the many members and their
families.
d Fishing Contest
e Milner
FISHING TOURNAMENT PRIZE WINNERS
Group I (age 1-11)
Largest Fish
Smallest Fish
Leashla Cedarblade
Gabby Rosecrans
Set of Twins tickets
Set of Twins tickets
Group II (age 12-17)
Largest Fish
Hanna Kramm
Most Species Jake Peltier
2-night stay at Ours Resort
3-night stay at Camp 653
Group III (ages 18+)
Largest Fish
Ron Peltier
Most Species Bob Kramm
3-night stay at Ours Resort
3-night stay at Camp 653
Send in payment and
registration form to
the Local 653 office by
Thursday, October 23.
Halloween Harvest Festival Registration Form
Name:
Phone #:
UFCW Local 653
Store:
Attn: Harvest Festival
13000 63rd Ave N
Attendance:
Maple Grove, MN 55369
Cost:
# of adults _____ + # of kids _____ = Total # of people ______
$5 per family. Please make checks payable to UFCW Local 653.
(Bring nonperishable food item to Harvest Fest.)
Service Pins Sent Out
July 2014
2014 Health Fair
Sunday, September 14, 2014
12:00 noon to 4:00 p.m.
UFCW Local 653 Union Hall
13000 63rd Ave N, Maple Grove, MN 55369
FREE TO ALL ELIGIBLE UFCW LOCAL 653 MEMBERS
& ELIGIBLE DEPENDENTS
5 Years
Christopher P. Anderson (Knowlan’s Festival Foods –
Bloomington)
Jean Casalenda (Knowlan’s Festival Foods – Bloomington)
Fred Flinn (Jerry’s Cub – Brookdale)
Sharon Gitchel (Radermacher’s Cub – Shakopee)
Chad Ofsthun (Knowlan’s Festival Foods – Brooklyn Park)
Alexander Richter (Knowlan’s Festival Foods – Bloomington)
Nancy Stinson (Knowlan’s Festival Foods – Bloomington)
Becky Warnke (Radermacher’s Cub – Shakopee)
Cynthia Wright (Knowlan’s Festival Foods – Bloomington)
10 Years
Jennifer Devereaux (Driskill’s Foods)
Emily Opheen (Jubilee Foods – Mound)
Jo Anne Setten (Knowlan’s Festival Foods – Brooklyn Park)
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Matt and UFCW Local 653,
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Thank you for the 4th of July
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Twins tickets. My daughter and
I had a great day! We sat next
to a fellow 653er and she was
very nice!
Thanks again!
T ha
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--Christina & Elizabeth
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Thank you for the Twins tickets for
July 22nd vs the Indians. It was a
great night and had a great time.
Thanks again.
--Matt
15 Years
Timothy Branville (Swanson Meats)
Amy Butler (Knowlan’s Festival Foods – Bloomington)
Doris Cheever (Radermacher’s Cub – Shakopee)
Linda Cosgrove (Knowlan’s Festival Foods – Brooklyn Park)
Jeremy Dvorak (Radermacher’s Cub – Shakopee)
Thomas Gullikson (Radermacher’s Cub – Shakopee)
Michael Hillerns (Cub Foods – Blaine South)
Mary Leach (Knowlan’s Festival Foods – Brooklyn Park)
Jaime Melby (Driskill’s Foods)
Barbara Moe (Radermacher’s Cub – Shakopee)
Scott Zappa (Knowlan’s Festival Foods – Brooklyn Park)
20 Years
Connie Arnold (Jerry’s Cub – Lake Street)
Jean Atkins (Knowlan’s Festival Foods – Brooklyn Park)
Melissa Charles (Knowlan’s Festival Foods – Bloomington)
Steven Giesler (Cub Foods – Coon Rapids South)
25 Years
Nancy Carpenter (Knowlan’s Festival Foods – Brooklyn Park)
Donna Leto (Rainbow Foods – St. Louis Park)
30 Years
Margaret Mulville (Jerry’s Cub – Brookdale)
35 Years
Mark Layeux (Cub Foods – Eagan West)
Martin Zaworski (Cub Foods – Champlin)
A Proud Union Shop
By Greg Larson
Oxendale’s Market proudly displays the “UFCW 653 Union Shop” sign on
their front entry doors. Oxendale’s Market, a company that has been part
of our union since October 2007, is a locally owned grocery store located
in the Nokomis East neighborhood of South Minneapolis. Owner Neil
Oxendale and his brother Adam enjoy firsthand working side by side with
their employees every day.
The neighborhood store is not only unique in the wide variety of specialty
items they carry. Besides the bulk foods, organic, natural, and local products
that are repeatedly requested, you will also notice the friendly attention
they give to their customers. That is one of the many things that makes
Oxendale’s so successful.
Down the first aisle is the
produce department that
Oxendale’s just remodeled
which includes brand
new refrigerated center
island display cases full
of fresh produce. As you
round the aisle, you will
also see a beautiful, freshlooking meat department. Oxendale’s employees pose with a UFCW 653
Union Shop sign: Matt Mevissen, Jordan Haggar,
At Oxendale’s they grind
Josh Christensen, Sam Gardner, Raleigh Bohlander,
their own fresh ground
Adam Oxendale, Owner Neil Oxendale, Anthony
beef daily. They carry
Girard, Carol Stiles, Karen Johnson
Angus Certified beef,
Standard Farms pork, and Smart chicken all cut on the premises. Besides
that they have fresh fish, homemade sausages, and homemade stuffed
brats such as their beer brats made with local beer “Surly Furious.” Other
great varieties such as Bacon Cheddar, Blue Ox, and Red Ox Sriracha
bratwursts are also ground fresh, seasoned and stuffed right there by meat
manager Marv and his crew.
Recently the store also added a new cheese case with a great variety
of specialty cheeses located just across from the deli department. If
you’re looking for something quick to eat, don’t forget the scratch deli
department! Monday is sloppy joes, Tuesday is tacos, Wednesday is chicken
pot pies, Thursday is poor boy roast beef sandwiches, Friday is fish, and
Saturday and Sunday is the cook’s surprise! If you’re lucky, they might even
have their homemade, mouthwatering beef stroganoff on the back burner,
not to mention many other great dishes.
Again, if you’re in the area, stop by and patronize Oxendale’s Market which
proudly displays the “UFCW 653 Union Shop” sign on their front doors.
Thank you again for your support of Oxendale’s Market.
Oxendale’s Market
5025 34th Avenue South
Minneapolis, MN 55417
Phone: 612-724-4474
Website: www.oxendalesmarket.com
Hours of Business: 6:00 a.m. – 10:00 p.m. daily
UFCW Local 653
13000 63rd Avenue North
www.ufcw653.org
763-525-1500 or 1-800-292-4105
Matthew P. Utecht, President
Paul Crandall, Secretary-Treasurer
JERRY’S FOODS: Jerry’s Sausage
Brainerd / Baxter Cub Foods - S.A.V.E Foods - Baxter Super One - Crosby Super One - Pequot Lakes Supervalu
- Byerly’s St. Cloud
Business Representatives
Richard Milbrath
CORPORATE CUB FOODS: Apple Valley, Bloomington,
Burnsville HOTC, Burnsville South, Chanhassen, Eagan
West, Eagan East, Lakeville, Lakeville South, Rosemount, Savage, Shorewood
Steve Milner
LUNDS: Lake Street, Central, Edina, Richfield, Minnetonka, Bloomington, Wayzata, Lower Wayzata, Navarre, Plymouth, Hennepin, Prior Lake, Lunds Kitchen,
Trainers/Drivers
BYERLY’S: Edina, Golden Valley, St. Louis Park, Ridgedale, Burnsville, Chanhassen, Eagan, Maple Grove
BONE MARCHE’: St. Louis Park
Bill Spartz
Homestead at Anoka - Golden Living (Bloomington
& Chateau) - Villa at Bryn Mawr - Park Health & Rehab ABM (Bloomington & Chateau) - Innsbruck Healthcare
- Oaklawn Healthcare - Gold Cross - Brede’s - Hirshfield’s
CORPORATE CUB FOODS: Monticello
KOWALSKI’S MARKETS: Lyndale, Eagan, Hennepin,
Chicago, Eden Prairie
Doug Rigert
Sullivan’s Supervalu - Bergan’s Supervalu
JERRY’S CUB FOODS: Bloomington, Brookdale, Eden
Prairie, Knollwood, Lake Street, Nicollet, Rogers, Southdale, West Broadway
JERRY’S FOODS: Edina, Eden Prairie, Jerry’s Enterprises
Greg Larson
Ingebretsen’s - Nelson’s Meats - Swanson Meats Cooper’s County Market - Almsted’s Fresh Market Jubilee Foods - Cub Foods Shakopee - Driskill’s Foods Oxendale’s Market
KNOWLAN’S FESTIVAL FOODS: Andover, Bloomington, Brooklyn Park
Nancy Vaillancourt
CORPORATE CUB FOODS: Blaine North, Blaine South,
Brooklyn Park North, Brooklyn Park South, Coon Rapids
South, Crystal, Champlin, Fridley, Maple Grove, Silver
Lake Road, Rockford Road, New Brighton, Vicksburg
CUB FOODS - Coon Rapids (Williston), Minnetonka
(Haug)
JERRY’S CUB: Elk River
Everett’s Foods
Organizer: Jim Schommer
RAINBOW FOODS: Apple Valley, Blaine, Bloomington,
Chaska, Coon Rapids, Eagan, Eden Prairie, Lake Street,
Lakeville, Maple Grove, Plymouth (6th Ave), Plymouth
Station, Quarry, Richfield, Savage, St. Louis Park, Uptown
KING’S COUNTY MARKET: Andover
Matt Utecht
KING’S COUNTY MARKET: St. Francis
Look At Us Now!
By Nancy Vaillancourt
The employees at the Maple Grove and Brooklyn
Park South Cub Foods stores had a very busy and
stressful winter and spring at their stores. I saw some
very hard work by a lot of very dedicated employees
during the remodels. You should all be proud – the
stores look great!
Maple Grove’s remodel was quite
extensive. The produce cooler was
moved to make room for a new
kitchen shop that has some very
nice things in it. They added a Dunn
Brothers coffee shop, expanded
the fresh seafood counter, and the
fresh cut program in produce.
M
A
P
L
E
Brooklyn Park South’s remodel was not quite
as extensive but they do have a fresh new
look throughout which includes new cases
in the meat department and candy racks.
They also moved the back wall and closed
the gaps in the aisles making the store more
“shopper friendly.”
G
R
O
V
E
BROOKLYN
PARK
Again, a great job done by all – both stores look fantastic!
Mykal Kane
Byerly’s - Ridgedale
Steve Pederson
Byerly’s - Golden Valley
Jeff Hurney and Tim O’Keefe
Byerly’s - Ridgedale
Garrett Larson
Cub - Burnsville South
Debbie Ellison
Mary Ann Mingo
Lunds - Prior Lake
Richard Wolfe
Lunds - Prior Lake
Jasmin Knoll and
Essie Gerber-Ferrin
Sean Graves
L O C A L 6 5 3 AT W O R K !
Scott Saiko
Cub - Lakeville South
Sandra Slinger
Judy Honigschmidt
Jeremy Hatfield
Lukas Hall
Marv Noyes w/customer
Oxendale’s
Jordan Haggar
Oxendale’s
Alan Zocher
Oxendale’s
Bette Tucker
Oxendale’s
Josh Mathias
Oxendale’s
Matt Mevissen
Oxendale’s
UFCW Local 653
Members:
Retiree’s Club Meeting Notice
Knights of Columbus Marian Hall
1114 American Blvd. W.
Bloomington, MN 55420
Thursday, August 21, 2014
10:00 a.m Cards
12:00 p.m. Lunch
1:00 p.m. Speaker
United Food & Commercial
Workers Union, Local 653
13000 63rd Avenue N.
763-525-1500 or 1-800-292-4105
Change Service Requested
SEND IN FOR YOUR
CHANCE TO WIN!
For more information:
Thea Gullekson:
952-831-3143
Char Hanson:
612-869-9035
or Marlen Wahl:
952-888-3220
NON-PROFIT
ORGANIZATION
U.S. POSTAGE PAID
Permit No. 2899
Twin Cities, MN
MN Wild
All active, dues-paying
members are eligible for
ticket drawings.
Mail your entry to:
UFCW Local 653
Attn: Tickets
13000 63rd Ave N
Is It Worth It?
One topic of discussion in the stores,
on the phone, and in the office these
days is the shortage of hours that are
being scheduled in the stores. We have
members calling asking for seniority
lists to find out if they are in the top 24
percent, people complaining that there
aren’t enough hours to get everything
done properly, and just the stress that
everyone is feeling to get more and more
done. Each and every member should
make sure that they are giving their
employer an hour’s worth of work for an
hour’s worth of pay. What you should not
do is work off the clock.
This past month I have received more
phone calls from members reporting that
they know of people who are working
off the clock. While you may think that
you are doing the company a favor, if
you are caught you will find out that you
really aren’t. You could find yourself,
but more importantly the company, in
a lot of trouble. We all know that the
government runs off of our taxes. When
we don’t get paid for our work, the
By Rick Milbrath
government doesn’t get their money
either. If the Hour and Wage Division of
the Department of Labor would conduct
an investigation and find that you are not
getting paid for the hours you worked,
they could then level a fine against your
employer. Also, during the investigation
they could be looking for any overtime
issues, minors working past time limits,
and any number of other issues. Believe
me, your employer doesn’t want to deal
with the government any more than they
have to.
Another reason you shouldn’t work off
the clock is because if you would happen
to get hurt while you are working, the
company would not be responsible for
any lost wages or medical bills that you
may incur. These then would become
your responsibility. You would be giving
up all of your rights under the Workers’
Compensation laws.
The third reason is, and you may not
realize it, but you are stealing from your
fellow employees. Every hour that you
work and don’t get paid is one less hour
that your employer has to schedule
someone else to work. If you are asked or
are forced to work off the clock, just say
“no.” If it persists, contact the union.
Another thing to think about is if you feel
the need to work off the clock to get your
department in shape, reach your payroll
budget, or increase your sale per man
hour, what do you think the company will
expect from you next year?
As I said earlier, you may think that you
are doing the company a favor or even
feel the need to work off the clock so that
everything gets done, but as you can see,
you are not only putting yourself at risk,
but also your employer in a bigger risk.
I know people at the corporate level do
not at all condone this action. It certainly
isn’t worth the trouble. More than likely if
you keep this up you will also be looking
for a new job down the road. Just take a
minute to think about it. Is losing your job
worth it?

August - UFCW Local 653

Transcription

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