Word: kitchen
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Dates: during 1970-1979
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LAST WEEK, tensions erupted once more between the University and members of Local 26 of the Hotel, Restaurant and Institutional Employees' Union. The kitchen workers angrily rejected Harvard's latest contract offer, authorizing their union negotiators to call a strike if the University refuses to be more flexible at the bargaining table...
...renegotiated contract. While the University does offer them a wage increase, many at the union meeting contended that the increase is still not enough to keep up with inflation. But more importantly, the University has made no concessions on benefits, the issue of central concern to most of the kitchen workers. Harvard now provides the dining hall workers with absurdly low pension payments--$90 a month after 25 years of service, and a 10 per cent reduction if a worker retires before age 62, and did not improve the pension plan in the contract offer. Nor does the contract increase...
Harvard's negotiators have held to a hard line throughout the contract talks this spring and summer, refusing to bend on most issues. Last week's strike vote was as much a bargaining tool as an expression of their anger and discontent with the University's intransigence. The kitchen workers are meeting this week to spell out the terms they would like to see in a renegotiated contract, but there is little hope that the University will display the flexibility that most of the workers hope for and Harvard has made every effort to discourage them. The University's chief...
Hospital workers, especially the nurses' aides, maintenance and kitchen workers who make up a large percentage of the union membership, must work long and unpredictable hours, often during the graveyard shift between 11 p.m. and 8 a.m. The union argues that in order to maintain an acceptably high standard of patient care, the workers must not suffer from overwork or excessive assignments to graveyard shift hours. If they do receive overtime assignments, they should be amply compensated, the union contends...
...study of the dining hall offerings by two seniors last spring has helped to bring about several improvements this semester in the nutritional value of House food, Richard Manville, central kitchen manager for five River Houses, said yesterday...