Serving People Serving Coffee Since 2005
Issue link: http://baristamagazine.epubxp.com/i/853621
the baristas were making a living wage (without depending on tips), greater transparency within company operations, and more say in how profi ts are allocated. Leading up to the vote, owner and founder of Gimme! Coffee, Kevin Cuddeback, remained neutral. Any business owner might feel a twinge of nervousness at the prospect of employees unionizing, and he admits he was skeptical and even defensive at fi rst. Today, however, he says, "As I learned more, I found myself feeling philo- sophically aligned with the baristas." And besides, Kevin continues, "an anti-union campaign would have been anti-worker and counter to our core values." His hope is that the effort will "create a more democratic workplace where barista and management interests become more aligned." The union's elected bargaining committee is currently negoti- ating a contract with management that will cover employees of all Gimme! locations in Ithaca, N.Y., who are now members of Workers United. They'll also create agreements on how such negotiations will be carried out. Plans to cover employees of Gimme!'s three retail locations in New York City are not yet underway. "We're working very closely with management, and we've agreed that we want an open and allied relationship because we want the same thing: Gimme!'s success," says Korbin. "We're hoping the union will vitalize our mission of sustainability, quality, and great service." The baristas are hopeful that their model will spread, as well, for the benefi t of service workers everywhere. "We truly believe this company can serve as a new union model that's rooted in collabora- tion, respect, and transparency. It's also made the baristas excited to be involved with our community's working class," says Korbin. "This effort has as much to do with the whole service economy as it does with our own grassroots journey. It's not a coincidence that in the last century, union activity declined while wage theft and inequality rose. By unionizing, we're not only making our workplace better, but we're insisting that [other] workers in the food-and-bev- erage industry deserve respect and just rewards for their work." He's quick to acknowledge that "not every employer will be as open-minded as Kevin, and many will extinguish union efforts swift- ly and even illegally," Korbin says. "Despite that threat, we believe our efforts will resonate with many service workers, and it's they who have the power to change the industry." Korbin continues, "It can be scary embracing your collective power at the workplace, but let me tell you, it has been so inspiring to realize how much support you actually have and that you are not alone in this struggle… This has really brought the baristas together, and we're confi dent this process will strengthen the entire company." Kevin is optimistic too. "This is uncharted territory for us, but I'm confi dent the union-management dialogue will be good for us as individuals and for the organization as a whole," he says. "I think we're all relieved the election is over and we can move into the next phase of interaction. There is a mutual sense of gratitude that we've been able to remain positive with each other. Our solidarity is improved and improving." "This has really brought the baristas together, and we're confident this process will strengthen the entire company." ILLUSTRATION BY JACK POLLOCK 79 www.baristamagazine.com