FDarn, yes my wife has about 25 years seniority now. They now have different tiers in the contract and new hires will never get to that rate. While she still has that rate and the benefi
FDarn, yes she has about 25 years seniority and new hires would never get to that rate. While she still has that rate and the benefits, her union has given back a lot. New years day is now a straight time regular work day, and no matter how many more years she works her pension will no longer increase. Speaking of pensions, I started collecting mine last year. After working 28 years in the business, all but the first two in union shops and most of the years as Chief Journeyman/Meat manager, my pension is a paltry $430/month.
As to holidays, when I quit my job as a meat mgr for a 12 store chain independent in a union shop to work for the big chain because it offered almost $2/hr more to be a cutter, I was low man and on the midnight to 8:30 shift. There were several Thanksgivings and Christmases when I drove from Phila. To DC for a holiday dinner with the in laws, and I then had to drive back home because after all the holiday ended at midnight and I had to be back on the block at midnight Thanksgiving and Christmas night.
One point I am trying to make is sometimes you have to take a risk to gain a benefit. When I quit the independent, I ended up making a lot more money. Once they saw the world didn't end for me, four other meat Mgrs. made the same move, but because I went first, I had seniority on all of them.
When I left the business entirely, I spent $10k of my savings to get some more education and training. The first job I took, I made quite a bit less than the $45k I made as a meat mgr in 1995, but I realized I was just starting. Now I make 4 times that and don't work nearly as hard and don't work weekends unless there is an emergency but even then it only means getting on the phone and laptop. I often tell the guys who work for me that what we do is not work, it's like going to school and getting paid. I just don't miss all those mornings including Sunday, of getting up at 3:30 and being in a 26 degree cooler at 5 am! The lesson I learned is work in a business with 45% margins, not 1% margins like the supermarket industry.