Whether it’s rapidly preparing chicken sandwiches, picking up groceries for someone else, or rushing a dinner delivery, the grueling work and stagnant wages of food service are leading more and more workers to unionize
, which was introduced after the strike wave of 1945 and 1946. The act limited unions’ power and allowed for states to pass right-to-work laws, which ban union contracts. The law was passed seven years after the first McDonald’s was founded, and four years before the phrase “fast food” was. The rise of fast food coincided with the erosion of the labor movement, and according to Brennan, some bigger unions are reluctant to take the risk.
Members from both the Burgerville and Little Big Burger unions mentioned fast food’s high turnover rate as a hurdle to organizing. Nate Pride, who started working at Burgerville over two years ago, says “working fast food is definitely really taxing and I frequently don’t want to go anywhere after I get off work,” whether that’s to a picket line or an organization meeting. There’s also the cultural stereotype of what is considered a union job.
As union membership declined through the end of the 20th century, the public conception of unions matched what laws like the Taft-Hartley act implied — that union workers were corrupt bullies who were trying to charge hard-working business owners too much to do no work, and were willing to threaten workers who didn’t want to join. “Often the public image was that [union members] were a bit greedy and basically protected workers who were already pretty well off,” says Rogers.
Public opinion has recently swung in the other direction. Just over 10 percent of Americans are in a union now, considerably less than the 34 percent in 1954. However,they view unions favorably, a number that has risen from around 41 percent since the recession. If there’s a silver lining to the ongoing decline of unionization, it’s that now, “membership in unions has gotten so low that people don’t even have a negative view of unions anymore,” Rogers says.
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