Rev. Dr. William J. Barber II writes in the report’s foreword:
This report, which grows out of organizing that workers have done to demand the enjoyment of the fruits of their own labor, demonstrates an inequity that can and must be addressed by American Airlines. In 1933, President Franklin Roosevelt said, ‘no business which depends for existence on paying less than living wages to its workers has any right to continue in this country.’ This is not simply a matter of justice for those who labor. It is a fundamental question of whether America can be.”
Key facts from the Executive Summary:
- The average wage of Sky Chefs and Gate Gourmet workers at kitchens serving American Airlines at the carrier’s hub airports was just $14.39 as of July 2019, more than $2.50 less than those working for the same contractors at kitchens catering United flights at United’s hubs. That amounts to more than $5,000 less per year for a full-time worker.
- Wages for catering workers at American’s most profitable hubs are among the lowest in the country. Airline food workers serving American flights in Dallas make as little as $9.85 and just $8.40 in Charlotte.
- At two American Airlines hubs, catering workers serving the airline earn less than minimum wages set for other airport workers. Approximately 70% of MIA airline catering workers’ wages fall below that minimum wage rate.
- The majority of catering workers in kitchens serving American at its hubs in New York and Phoenix are paid the state minimum wage. More than 70% of Sky Chefs workers in Phoenix are paid the $11 minimum wage. At JFK, dozens of Sky Chefs workers who have served the airline for 30 years or more are paid the same wage as a new hire.
- Of the thousands of workers at LSG Sky Chefs kitchens serving American flights at its East Coast hubs in Philadelphia, Washington, Charlotte, Miami and at JFK, just 27 percent receive any employer-provided health insurance. Less than 1 percent cover their entire families.