Improved pay and benefits and increased respect top the list of workplace concerns for food service workers, according to the results of an online survey conducted recently by the AFT PSRP department. Survey responses came from managers, food servers or preparers, and those in support services (such as clerical or cashiers). As you might expect, there was some disagreement among the different groups. Managers, for example, ranked increased respect as their top concern, followed by better pay and benefits, while the other two groups put respect behind salary issues.

Across the board, food service workers report what would have to be characterized as severe staffing shortages. The highest percentage reporting shortages were those in suburban districts (see chart below). On a follow-up question, which asked for the primary reason behind the shortages, 37 percent said "the part-time nature of the work," followed by 20 percent who said "salaries too low."

Large numbers of food service workers say their jobs are considered part time. The highest number (49 percent) is at the elementary level, followed by middle/high school (42 percent). Elementary school workers work an average of 5.5 hours a day, compared with almost seven hours for those at the secondary level.

So-called competitive foods are another big issue, especially at the secondary level. Close to 60 percent of those surveyed said their secondary school sells them. The top items sold, in descending order, are snack foods (such as chips), fruit punch, snack cakes, fruit juices, sodas and candy/gum. Competitive foods were less widespread at the elementary level (37 percent).

The survey also asked employees about health and safety hazards at their work sites. Two easily topped the list: lifting heavy items and standing on hard surfaces.

Only about one-third of the workers said they have a health and safety committee in their workplace, which presumably could help address these and other concerns.

Finally, the survey showed that this is a group rapidly approaching retirement age. More than two-thirds (69 percent) are age 41 or above, with 33 percent at least age 51. At the other extreme, only 7 percent of the respondents were 30 or younger.

The complete results of the AFT food service survey are available online in the PSRP sectin of our Web site.