Rest in power, Reverend Jesse Jackson.
Working people in Las Vegas and across the country are mourning the loss of a champion, Reverend Jesse Jackson. In 1990, we were on strike at the Horseshoe, and for nine long months, almost no one would stand with us, but Rev. Jackson did. We were told that we couldn’t march in the street and if we did, there would be arrests. Rev. Jackson came to Las Vegas, stood shoulder to shoulder with workers, led us on that march, and not one worker was arrested. At a time when our fight felt uphill, he gave us courage and hope. He kept showing up, walking picket lines during the Frontier strike, and standing with workers organizing at the Venetian and the Trump Hotel Las Vegas. Rev. Jackson believed in workers, immigrants, and civil rights for all. We feel his loss deeply, but his legacy lives on in every picket line, organizing drive, and contract fight where workers demand respect and a better future. We will honor him by marching forward and doing what he always told us: Keep hope alive.
Pass the TIP Improvement Act!
Culinary Union hosted a press conference on February 18th with Congressman Steven Horsford as he introduced federal legislation (TIP Improvement Act) to eliminate taxes on tips and end the sub-minimum wage for tipped workers. For over 30 years, the Culinary Union has fought for fair wages, defeated efforts to implement a sub-minimum wage in Nevada (and six other states), and advocated for fair taxation on tips for hundreds of thousands of workers in Nevada. Now, it’s time for the entire nation to follow Nevada’s lead to eliminate the sub-minimum wage, ensure that workers receive a fair wage, and end taxes on tips (permanently) so one job is enough for workers to support their families. The Culinary Union applauds Congressman Steven Horsford for his leadership by introducing the Tipped Income Protection and Improvement Act, in response to Culinary Union requests to implement fixes to the current “No Tax on Tip Policy,” and urges its swift passage in Congress. The Tipped Income Protection Improvement Act would do the following: *Eliminates the federal tipped minimum wage. *Increases the deduction cap from $25,000 to $50,000 for joint returns. *Requires the taxpayer (or at least one spouse on a joint return) to include a Taxpayer Identification Number (TIN) to claim the deduction instead of a Social Security Number. *Adds safeguards to prevent misuse (such as tips must be paid by a person who is not related to the individual and the individual may not have an ownership stake in the business that employs them for the tipped position). *Treats automatic gratuities as qualified tips for individuals working in hospitality, food and beverage service, and cosmetology if the amount would otherwise qualify as a tip, if it is a mandatory or suggested charge under a uniform employer policy, and the full amount is received by the employee or distributed through lawful tip pooling under state or local law. *Removes the current December 31, 2028, sunset and makes the deduction permanent. *Applies to taxable years beginning after December 31, 2025.
Winning for 90 Years (2025)
For 90 years, Culinary Union has fought and won for working families in Nevada. Since November 1, 1935, generations of cooks, guest room attendants, servers, and kitchen workers have built a movement that transformed this state. Culinary Union members organized to build what working families needed most - security. In nine decades, we are proud to have created the Culinary Health Fund, the Pension Fund, the Culinary Academy of Las Vegas, the Citizenship Project, the Housing Fund, the Legal Service Fund, and now, our network of 4 Culinary Health Centers deliver world-class care to over 120,000 Culinary Union members and their families. As we continue to celebrate the Culinary Union’s 90th anniversary, we honor every member who marched, struck, sacrificed, and organized to build this union, but our fight isn’t over. Station Casinos workers and 10,000 non-union restaurant workers on the Las Vegas Strip are organizing to win the Las Vegas Dream, and we have their backs. For nearly a century, the Culinary Union has been the beating heart of working-class power in this state, and we will continue to organize, strike, and vote to protect what our parents and grandparents built. Some of the highlights from the past year: *In 2025, Culinary Union won a new contract at Virgin Las Vegas after the longest strike in more than two decades. For the first time in more than 20 years, the Culinary Union led its longest strike, taking workers at Virgin Las Vegas out in an open-ended strike that began November 15, 2024 and ended 69-days later on January 22, 2025. We fought for and won a new 5-year union contract for 700 hospitality workers. *For the first time in Culinary Union’s 90-year history, 100% of all casino resorts on the Las Vegas Strip are unionized. The Culinary Union celebrates this historic milestone, recognizing generations of hospitality workers who organized and sacrificed to win a better future for working families. *On April 2, 2025, the Culinary and Bartenders Unions, together with the Culinary Health Fund, hosted the grand opening of the third state-of-the-art Culinary Health Center. Located in North Las Vegas, the Culinary Health Center - Craig provides expanded access to high-quality primary and preventive care for tens of thousands of union members and their families. The fourth Culinary Health Center - Tropicana opens in 2026! *Culinary Union relocated its headquarters from Downtown Las Vegas to a new campus on Spring Mountain Road. The new Culinary Union campus is a wise investment that makes our union stronger, ready to take on big corporations, and win strikes. It is a source of power and financial security for our union family - for now and the next 90 years. We’re going to keep fighting for workers in this city, from the casinos in Downtown Las Vegas to the non-union restaurants on the Las Vegas Strip. Here’s to the next generation of organizing, fighting, and winning!
LIVESTREAM: Pass the TIP Improvement Act! Press conference w/Rep. Horsford -
Culinary Union press conference with Congressman Steven Horsford as he introduces the TIP Improvement Act in Congress - Culinary Union hosts press conference on February 18th with Congressman Steven Horsford as he introduces federal legislation (TIP Improvement Act) to eliminate taxes on tips and end the sub-minimum wage for tipped workers. For over 30 years, the Culinary Union has fought for fair wages, defeated efforts to implement a sub-minimum wage in Nevada (and six other states), and advocated for fair taxation on tips for hundreds of thousands of workers in Nevada. Now, it’s time for the entire nation to follow Nevada’s lead to eliminate the sub-minimum wage, ensure that workers receive a fair wage, and end taxes on tips (permanently) so one job is enough for workers to support their families. The Culinary Union applauds Congressman Steven Horsford for his leadership by introducing the Tipped Income Protection and Improvement Act, in response to Culinary Union requests to implement fixes to the current “No Tax on Tip Policy,” and urges its swift passage in Congress. The Tipped Income Protection Improvement Act would do the following: *Eliminates the federal tipped minimum wage. *Increases the deduction cap from $25,000 to $50,000 for joint returns. *Requires the taxpayer (or at least one spouse on a joint return) to include a Taxpayer Identification Number (TIN) to claim the deduction instead of a Social Security Number. *Adds safeguards to prevent misuse (such as tips must be paid by a person who is not related to the individual and the individual may not have an ownership stake in the business that employs them for the tipped position). *Treats automatic gratuities as qualified tips for individuals working in hospitality, food and beverage service, and cosmetology if the amount would otherwise qualify as a tip, if it is a mandatory or suggested charge under a uniform employer policy, and the full amount is received by the employee or distributed through lawful tip pooling under state or local law. *Removes the current December 31, 2028, sunset and makes the deduction permanent. *Applies to taxable years beginning after December 31, 2025.
DBE workers picket @LAS Airport
On February 6th, Culinary Union picketed at the Harry Reid International Airport as nearly 400 workers push for a new contract. Hundreds of Culinary and Bartenders Union members employed as cooks, fast food workers, bartenders, servers, and porters at Harry Reid International Airport disadvantaged business enterprises (DBEs) are in negotiations for a new union contract, including protection of their health care benefits, and meaningful raises since many have not been given raises in 3-4 years.
LAS Airport DBE's: Civil Disobedience
On Wednesday, December 3, 2025, Culinary Union participated in an act of civil disobedience (mass arrests) as negotiations for disadvantaged business enterprises (DBEs) at the Harry Reid International Airport continue. Culinary and Bartenders Unions represent nearly 400 hospitality workers who are employed at 21 outlets at the Harry Reid International Airport (LAS): *Auntie Anne’s Soft Pretzels (T1) *Bagel Mania (T1) *Coffee Bean & Tea Leaf (T1 & T3) *Fresh Market on the Go (T1) *Great American Bagel Bakery (T3) *Jamba Juice (T1 & T3) *Jersey Mike’s (T1) *Jimmy John’s (T3) *Lucky Streak (T1) *Moe’s Southwest Grill (T1) *Mrs. Fields Cookies & TCBY Treats (T1) *Nathan’s (T1) *Popeye’s Louisiana Kitchen (T1) *Port of Subs (T1) *Quizno’s (T1) *Rachel’s Kitchen (T1) *Red Mango Store (T1) *The Layover Bar (T1) *Village Pub (T3) *Villa Italian Kitchen (T1) *Wendy’s (T1) Hundreds of unionized cooks, fast food workers, bartenders, servers, and porters at LAS Airport are in negotiations for a new union contract, including protection of their health care benefits, and meaningful raises since many have not been given raises in 3-4 years.
LAS Airport DBE's: Civil Disobedience
On Wednesday, December 3, 2025, Culinary Union participated in an act of civil disobedience (mass arrests) as negotiations for disadvantaged business enterprises (DBEs) at the Harry Reid International Airport continue. Culinary and Bartenders Unions represent nearly 400 hospitality workers who are employed at 21 outlets at the Harry Reid International Airport (LAS): *Auntie Anne’s Soft Pretzels (T1) *Bagel Mania (T1) *Coffee Bean & Tea Leaf (T1 & T3) *Fresh Market on the Go (T1) *Great American Bagel Bakery (T3) *Jamba Juice (T1 & T3) *Jersey Mike’s (T1) *Jimmy John’s (T3) *Lucky Streak (T1) *Moe’s Southwest Grill (T1) *Mrs. Fields Cookies & TCBY Treats (T1) *Nathan’s (T1) *Popeye’s Louisiana Kitchen (T1) *Port of Subs (T1) *Quizno’s (T1) *Rachel’s Kitchen (T1) *Red Mango Store (T1) *The Layover Bar (T1) *Village Pub (T3) *Villa Italian Kitchen (T1) *Wendy’s (T1) Hundreds of unionized cooks, fast food workers, bartenders, servers, and porters at LAS Airport are in negotiations for a new union contract, including protection of their health care benefits, and meaningful raises since many have not been given raises in 3-4 years.
PANEL: Line in the Sand - Strikes in Las Vegas!
This year, the Culinary Union is celebrating our 90th anniversary and our proud legacy of winning for working families in Nevada. For nearly a century, Culinary Union has stood shoulder-to-shoulder with workers, transforming Nevada’s largest industry into one where hospitality workers have strong contracts, fair wages, and respect on-the-job. On November 20th, 2025 at 6pm, Culinary Union hosted a "POWERFUL HISTORY PANEL: Line in the Sand - Strikes in Las Vegas” moderated by D. Taylor, former UNITE HERE President. D. Taylor is one of the labor movement’s most experienced organizing leaders. He began as a Shop Steward while working in a Washington, D.C. restaurant, then moved to Nevada where he helped grow Culinary Union from 18,000 to more than 55,000 members and played a key role in the historic Frontier Strike. As UNITE HERE President from 2012 to 2024, he set ambitious organizing goals, added 140,000 new members, strengthened industry standards for workers, led major legislative and immigrant rights efforts, and guided the international union through the COVID-19 crisis while securing recall rights and expanded health care protections. Panelists include: *Wanda Henry - 1970 and 1976 striker *Mario Sandoval - 1990 Horseshoe striker *Mirna Preciado - 1991-1998 Frontier striker *Peseta James - 2024-2025 Virgin Las Vegas striker Generations of workers sacrificed and organized to win the union difference. Culinary Union's history is proof that when workers are united, we win. Join us!
Winning for 90 years (2024)
Culinary Union celebrates 90 years of winning for workers in Nevada - For nearly a century, the Culinary Union has fought and won for working families in Nevada. Since November 1, 1935, generations of cooks, guest room attendants, servers, and kitchen workers have built a movement that transformed this state. From the 1949 Reno–Sparks strike, to the 1984 Citywide walkout that shut down the Las Vegas Strip, to the 6 year, 4 month, and 10 day Frontier Strike that became the longest and most successful in U.S. history, working people have shown time and time again that when we stand together, we win Culinary Union members organized to build what working families needed most - security. In nine decades, we are proud to have created the Culinary Health Fund, the Pension Fund, the Culinary Academy of Las Vegas, the Citizenship Project, the Housing Fund, the Legal Service Fund, and now, our network of 4 Culinary Health Centers deliver world-class care to over 120,000 Culinary Union members and their families. We’ve fought for laws that keep workers safe, won billions in raises and benefits, and elected Shop Stewards to office - all while never forgetting where our power comes from: Rank-and-file workers who have organized to win a better future. This year, as we celebrate the Culinary Union’s 90th anniversary, we honor every member who marched, struck, sacrificed, and organized to build this union. Because of their courage and solidarity, the Las Vegas Strip is now 100% union. That victory was decades in the making, but our fight isn’t over. Station Casinos workers and 10,000 non-union restaurant workers on the Strip are organizing to win the Las Vegas Dream and we have their backs. For nearly a century, the Culinary Union has been the beating heart of working-class power in this state and we will continue to organize, strike, and vote to protect what our parents and grandparents built.
Livestream: How Immigrants Impacted Our Union!
This year, the Culinary Union is celebrating our 90th anniversary and our proud legacy of winning for working families in Nevada. For nearly a century, Culinary Union has stood shoulder-to-shoulder with workers, transforming Nevada’s largest industry into one where hospitality workers have strong contracts, fair wages, and respect on-the-job. On Wednesday, October 29th at 6pm, Culinary Union hosted a "POWERFUL HISTORY PANEL: How Immigrants Impacted Our Union" moderated by Geoconda Argüello-Kline, former Secretary Treasurer of the Culinary Union. Geoconda was born and raised in Managua, Nicaragua and came to the United States of America as a political refugee in 1979 and then moved to the Las Vegas Valley in 1983. Geoconda worked as a guest room attendant at the Fitzgerald’s Hotel (now The D Hotel & Casino) before joining the Culinary Union's organizing team. In February 2022, Geoconda Argüello-Kline retired from the Culinary Union after 32 years of organizing and leading the Culinary Union for 10 years as Secretary-Treasurer. POWERFUL HISTORY PANEL: How Immigrants Impacted Our Union 🗓️ Wednesday, October 29th, 2025 ⏰ 6:00-7:30pm Panelists include: *Cesar Armenta is a 43-year Culinary Union member who is originally from Mexico. Cesar began his career as a kitchen steward at the Barbary Coast. In the early 1990s, Cesar joined the Culinary Union staff as an organizer and eventually became an Organizing Director before he retired. *Juana Castillo is an immigrant from Nicaragua who arrived in the United States in 1985 and was a Culinary Union member for 40 years: First as a guest room attendant at Circus Circus Casino, then a change person at the Horseshoe, and was a carousel attendant at the Mirage. She then joined the Culinary Union organizing staff where her leadership was key on union organizing drives at the Rio, Aladdin, and Station Casinos before she retired. *Pomme Fritz, originally from Thailand, came to the United States in 1981. Started working as a guest room attendant at the Flamingo Hilton with no prior experience, she became a Culinary Union member in 1985. Pomme speaks 4 different languages and previously served on the Culinary Union Executive Board before she retired after 40 years. *Noemi Bagan is an immigrant from El Salvador who arrived in the United States in 1986. After working as a guest room attendant at the Sahara, she moved to the Mirage, working in housekeeping and uniform control where she participated the 2002 Housekeeping Study as a committee member. A 32-year member, Noemi joined the Culinary Union staff and became an organizer in 2008. *Victor Juarez, who has been a Culinary Union member for 36 years, began his career in the unionized hospitality industry in 1989 when he moved to Las Vegas from Mexico City and has working been at the Circus Circus Casino ever since. He is a proud Shop Steward (who went through one of the first Shop Steward trainings in the 90s) and is a current Culinary Union Executive Board member. Save the date for the POWERFUL HISTORY PANEL: *Line in the Sand - Strikes in Las Vegas: Thursday, November 20th Generations of workers sacrificed and organized to win the union difference. Culinary Union's history is proof that when workers are united, we win. Join us!