1). You don’t have to be confrontational.
Some folks assume that stewards are loudmouth troublemakers, always ready to scrap with management. They aren’t.
“The best stewards are the sort of people you want to have a drink with,” is a key concept. The biggest part of stewarding is listening to members and asking questions to understand the situation at hand.
The meeting with the member/management/HR is not a shouting match – it’s a respectful conversation (usually!).
2). You’ll have training and support.
The training is offered by CUPE national. It’s free and takes place online (there’s one coming up on February 20).
The local Chief Shop Steward and Lead Steward are also there to help you along the way. Most answers can be found in the collective agreement, and you can always bounce ideas/questions around in the steward group chat.
You are never on your own.
3). You can take baby steps.
You don’t have to start with management/HR meetings.
The best way to “ease into” stewarding is meeting members at drug/alcohol tests or becoming a notetaker for a more experienced steward.
As you become more comfortable with these roles, you can take on meetings.
4). You can do it on work time.
Every collective agreement is different, but they all allow for stewards to represent members during work time.
Depending on your unit, the time might be “charged back” to 1505, but that’s okay. You simply let your Supervisor know about your meetings as soon as they come up (making sure they don’t interfere with workplace operations).
5) You’re an equal in the room.
There is no hierarchy or pecking order when you’re in the meeting space with management/HR. You have the right to pause a meeting, ask questions, seek clarity, or push back.
Wait – one more!
6). The union executive are there if shit hits the fan.
If things go sideways or if an issue seems too complex for you, you can always bring in our trusted leaders! This is where they shine.
The next training takes place on February 20. You can learn more here.