Bon Appetit workers' complaints persist

By Matthew Meyerhofer

More than four months after the terminations and rehiring of three Bon Appetit employees, some cooks, cashiers and other kitchen staff continue to criticize their treatment by food service management.

Many workers say things have not improved since last year and cited issues such as pay raises, meal allowances and feeling overworked as problems they would like addressed.

When asked if their situation had improved since workers first raised issues in the spring, Thomas English, union steward for the Service Employees International Union 715 (SEIU) replied, "Not really. A lot of times here it seems like they don't want to work with us. It's their way or the highway."

Maria Arango, another employee for Bon Appetit also said the situation has not improved.

"Nothing has changed. We have more work," said Arrango.

Cathy Straub, the new general manager for Bon Appetit at Santa Clara, declined to comment on any individual complaints.

"They [the workers] need to work with the union and work through the proper process established by our contract," Straub said.

Straub replaces Casey Enarson as the general manager for Bon Apetit at Santa Clara, who took another position with Bon Appetit this summer in Los Angeles.

According to Straub, Enarson's move was entirely his decision and was unrelated to workers' complaints â€" including one demonstration â€" last spring.

A representative from Bon Appetit headquarters in Palo Alto said if workers have complaints, they need to be addressed through their union representatives.

"I have no comments on what's going on at Santa Clara and if the employees have issues they should direct their energies toward the proper channels to get these things resolved as outlined in their collective bargaining agreement," said Diane Paisley, the director of employee services at Bon Appetit headquarters.

Many of the issues raised by Bon Appetit workers echoed concerns they had last spring, when The Santa Clara first investigated the issue.

"I have been here 12 years. I am making $11.73 an hour. People who have been here one or two years are making $11. This is unfair," said employee Maria Rosa.

Another employee, Geny Araujo had a similar opinion.

"I've worked here for about 14 years. I make $10.81 [per hour], the same as some people who have been here one or two years," said Araujo.

Also, some employees said that management is often disrespectful while interacting with employees.

"The managers in the kitchen are rude," Arango said. "They don't respect people. They give us a hard time. It was the same way last year."

Another complaint raised by cooks, kitchen staff, and cashiers was that Bon Appetit management came to them with a new contract to sign in the first week of school and threatened them with termination if they refused.

"If we don't sign in 15 days we are out of a job," said Alberto Villanvera, one of the cooks in Market Square.

English said he wants to know why Bon Appetit came to the employees with a new handbook when they already have an established contract.

"What's different in this [new contract] versus what's in our employee handbook and our union book? They [the management] couldn't give me an answer for that," said English.

Many of the employees signed the new handbook, though according to English about 20 people refused to until management went over the contract with them. To date no employees have been laid off for refusing to sign the contract.

One specific complaint about the new contract was that it is not available in Spanish, which is the native language of many Bon Appetit employees.

"Everything is in English," Arango said. "Alberto went to find someone to translate, and it could cost $1,500."

A new issue raised by the workers regards meal allowances given to employees and managers. According to English, managers get $25 a day to spend on meals, while other employees only get $9.

"Nine dollars a day is not enough to eat," Arango said.

Bon Appetit workers and managers pay the same prices that students do for food in Market Square.

English also said some employees have noticed managers going down to Cellar Market to buy food with their $25 daily allotment, and they want to know why managers are allowed to, while other workers aren't.

"We are not allowed to go downstairs and use our cards in Cellar Market, but they are," English said. "What I've been noticing are managers going down there at the end of the night getting milk, cereal, and so on and so forth, which has nothing to do with work or eating here. They're taking it home. The policy should be for both. If we cant do it why should they be able to do it?"

English said Bon Appetit management isn't always respectful of union contracts.

"They [Bon Appetit] are not a company that is used to dealing with union contracts, so some of the managers here still feel that they can do what they want to do regardless of what the contract says."

English emphasized that the workers only want to make a living and that they would like to see conflicts resolved fairly.

"The union's not here to cause problems. We're here to make a paycheck," English said. "It would be a lot better place to work if they just followed the contract."

Santa Clara does not get involved directly in disputes between Bon Appetit management and their employees.

Bon Appetit is an independent contractor with the university, said Barry Holtzclaw, university spokesman. Employees are covered by a union contract with Bon Appetit, separate from any union contracts with the university, he said.

Arango said workers are not only unhappy with Bon Appetit, but the union as well. He said that by the time the union returns their calls, it is often too late to file paperwork for specific complaints.

There is a limitation on when grievances can be filed and according to Arango, after 10 days it is difficult to take action.

"We've asked for years that we need more access to the union representatives," English said.

"Everybody pays their fees to the union. Everybody should be able to call the union and stipulate their problem and have their problem dealt with."