NLRB proposes new rule that would hurt job creation

Last week, the National Labor Relations Board (NLRB) proposed a new rule that, if implemented, will make hiring workers in America more difficult for businesses. The proposed rule would allow union bosses to hold workplace elections less than two weeks after announcing them.

Unions typically spend 6-8 months campaigning secretly for unionization. Under current law, employees and employers have 38 days to consider and debate whether employees are better off with or without a union. The proposed rule would shorten this to as few as 10 days. This would rush employees into voting and deny employers enough time to make their case that employees are not better off with a union. This is not just an ambush on business, but also on basic electoral principles.

These proposed “quickie elections” are not about helping workers make informed decisions. In fact, these elections would accomplish exactly the opposite.

The impact of this decision in clear: American businesses will have yet another reason to invest elsewhere rather than in creating new jobs here at home.

Instead of rigging the process for union elections, our leaders in Washington should be doing what it takes to get more Americans back to work and our economy moving again by easing regulatory burdens on job-creating businesses. At a time of stubbornly high unemployment, ambushing business — the true engine of economic growth — is precisely the wrong strategy.

Mike Whalen is founder and CEO of Heart of America Group, which operates dozens of hotels and restaurants throughout the Midwest and employees 3,000 people. For more information, visit www.jobcreatorsalliance.org.

  • jonathan galt

    The business that can go somewhere that improves their profitability and bottom line, must go somewhere else and do so or it is a failure of corporate governance. Progressives do not seem to understand this. Conversely, I will not take my business somewhere that is just as risky yet promises a smaller bottom line. I own restaurants. Do you think I would even consider going into CA, NY, IL, or Massachusetts? He’ll no, endless regulations, crazy taxes throughout the product stream, unions or the chance of unions, etc. I can expand in Texas and avoid 90% of this business and profit killing red tape. Progressives just think because a business is successful that we will bendover limitlessly without breaking. Gas/food prices are killing restaurants- not to mention declining discretionary income of our customers, regulations pm expense accounts, and the killer on the way Obamacare. Obamacare will require me to pay substantial penalties, fill out endless paperwork, and ultimately split each restaurant into it’s own business while cutting staff to get under the 50 workers threshold. The democrats green initiative with light bulbs. Try replacing several hundred lightbulbs with 50$ lightbulbs, retrofitting fixtures, and dealing with the substantial heat from the new bulbs – it could add tens of thousands to lightbulb cost alone. If a compact fluorescent bulbs breaks, haz mat closure. Stopped up low flow toilet, business killer – slips and smells that kill restaurants. With all of this do you think I am going to expand to NY or CA where they do or want to regulates the days, oils, salt in my foods? Dishwashers and waitstaff in unions? taxes out the wahzoo up and down my supply stream. It is damn near impossible to verify citizenship of workers. Libs do not understand this restricts the prudent decisions I must make as a business owner. Yes, I am fortunate that my 100 hour weeks with low pay in a steamy kitchen and hard work has afforded me a nice life – I earned it and damn well will avoid any place that thinks the deserve 50% of my income. My accountants and lawyers told me last week to beak company into separate entities and let go as much staff ascpossible to keep under Obamacare thresholds. I hope pelosi, frank, Dodd, Biden, Reid etal are happy – that is somewhere between 60-70 employees being let go. Absolutely businesses will expand outside of the us if it comes down to a large cost savings – I can’t but I will not go tonplace like NY that knows what type of fats I should use in fine dining.