*The Hill News reserves the right to retain the identities of the individuals interviewed in this article.

A large coalition of St. Lawrence University workers have collectively reached a breaking point with their employer, citing what they describe as inequitable, underappreciated, and often unsafe working conditions as the primary reasons behind their discontent.  

These individuals are united behind the labor union SEIU Local200 United, which represents more than 100 hourly wage-based SLU employees. Most of these laborers work in dining services and maintenance, both of which are integral to University function, especially at a time where the effects of understaffing are notable at many locations across campus. This academic year, SLU has struggled to retain skilled employees within both of these areas, which members of SEIU attribute primarily to the University’s lack of equitable compensation.  

SEIU members are holding a rally next week to protest against their mistreatment. The poster for the event reads:

The poster also includes a QR code that allows individuals to sign a letter supporting their push for equitable treatment. The protest will take place on Tuesday, April 25, at 3:30 p.m. at Canton Village Park. Students are encouraged to come and show their support for the workers. 

Union members decided to take a stand after decisions the University made last December. Eleven workers were reportedly given increased salaries. However, for seven of those individuals, the raise was only given because their salaries at the time would have fallen below New York State’s current minimum wage.  

Chad Smith is a staff member who receives hourly compensation at SLU. He said, “The University doesn’t want to budge. They’ve held us back on the last couple of [salary] contracts.” 

Smith also called out the ethics of only four hourly workers getting a true wage increase. He questioned, “There are 160 union members, and we are not against anyone getting raises, but only four people?” Smith continued, “Usually, to get a raise, you have to put in your time. I was here for nine or 10 years before I got maximum pay.” 

Donald Martin works in dining services and is paid hourly. He said, “It’s damning to morale. SLU doesn’t feel that we’re as important as the other four workers that got raises. We want SLU to help us all, not just a few. You want to help the newbies, but you also want to help the individuals who are already here, which they don’t.” 

Amongst SLU workers, there is a consensus that there is a severe disconnect between themselves and managerial staff—administrators who work in Vilas Hall and the Board of Trustees of the University.  

Smith pointed out that many offices in Vilas are empty. He said, “It’s not conducive for building a relationship with any employee. You can’t have employees in person while admins are working from home.” 

Workers often feel they are underappreciated by those above them, stemming from what they believe is the administration’s misunderstanding of what their work entails. SLU compares their dining staff compensation next to that of other local universities. The others simply reheat pre-packaged food, whereas SLU staff workers prepare food from scratch, which requires a higher level of skill and thus more pay. Martin voiced, “SLU has left a sour taste in their hourly staff’s mouths. We are viewed the same as other minimum wage jobs. Minimum wage requires a minimum skill level.

We’re definitely above that. It feels like a slap in the face.”

Martin also commented on how many managers the University has employed within dining services – 13 managers for around 52 workers, which is about one manager for every four employees. Martin added, “We brought in a new proposal to raise the minimum wage. SLU claims that they don’t have the resources, yet they can afford all of these managers.”  

Dining staff currently only work nine months of the year, which even further stretches their wages. Martin said, “For the middle pay rate in dining services, it averages out to only $13.04 an hour if you were to budget it as a yearly income. You’re financially better off working at a minimum wage job. We are fortunate enough to get benefits, but benefits don’t keep the lights on.” 

Aside from the lack of understanding between the two groups, these staff members also feel that the once family-like environment has been replaced by widespread corporatization in order to save money.  

Richard Black has been working at SLU for almost two decades. Black remarked, “This place used to run like a mom-and-pop shop; everyone was so happy. But now it’s just corporatized. It shouldn’t be. There are family roots and ties over 150 years to this place, but that doesn’t matter anymore. It’s all about the dollar now, not the people.” 

Black used to love talking to visitors and catching up with alumni when they returned to campus. However, this past fall during Laurentien Weekend, he was made to feel that he was no longer allowed to talk to alumni. He said, “During Alumni Week the University doesn’t want us to talk to them. More so, they don’t, under any circumstance, want us to interact with the trustees.” 

Employees feel that higher-ups treat them more like a number than a person. Smith said, “Managers treat their staff as a number instead of a name. They’re not very personable when your feedback doesn’t align with their agenda. They tell you to complete your job and do nothing else.”  

Management’s treatment of laborers often puts workers in dangerous positions. Black declared, “With people being understaffed, it greatly increases the odds that you get hurt. They ask us to move heavy stuff, often late at night. When someone needs to fix a lightbulb, someone should be there to hold the ladder, but we’re not given the chance to perform that safely. If we don’t get it done, they’ll treat us all worse.” 

The University used to hold yearly events where employees could socialize and celebrate their hard work together. In recent years, the school has severely cut back on events like this. Martin recalled, “They took away our employee family picnic. Every year they would host an event with food, entertainment, clowns for the kids and a whole bunch of other stuff. It’s not about the environment anymore. It’s about saving money. Tradition is being minimized to save money.” 

While many workers are currently unhappy with the institution, they all made it abundantly clear that they’re here first and foremost because they love the students. Martin added, “We love all the students. We think you guys are the bomb.” 

Smith said, “Our whole group is for you, students. Without you, we couldn’t be here.”  

Black chimed in, “It’s the kids that make it worth it. Thank you all.”  

Workers at SLU are hoping to obtain better treatment when they rally at the Canton Village Park early next week. The University will also be receiving an updated proposal from SEIU. The University and SEIU will have to find common ground soon. Otherwise, there could be a devastating effect on the future of the SLU workforce.