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Since the beginning of the coronavirus pandemic, the culinary union negotiated with union-repped resorts on and off the Strip to keep members working, even if it was just part time, and continue to offer health-care benefits after they were laid off.

Under normal circumstances, all culinary union contracts call for a guaranteed, full-time workweek — eight hours a day, five days a week. Before the pandemic shut down nonessential businesses throughout Nevada in March, the union agreed that casinos could offer flexible schedules — giving some employees part-time schedules — to keep as many people working as possible, as long as resorts agreed to pay six months of health-care insurance if an employee was furloughed or laid off.