Treuer v. Shop-Rite, Inc.

35 F. Supp. 2d 678, 160 L.R.R.M. (BNA) 2428, 1999 U.S. Dist. LEXIS 75, 1999 WL 7257
CourtDistrict Court, E.D. Wisconsin
DecidedJanuary 8, 1999
Docket97-C-0585
StatusPublished
Cited by2 cases

This text of 35 F. Supp. 2d 678 (Treuer v. Shop-Rite, Inc.) is published on Counsel Stack Legal Research, covering District Court, E.D. Wisconsin primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook
Treuer v. Shop-Rite, Inc., 35 F. Supp. 2d 678, 160 L.R.R.M. (BNA) 2428, 1999 U.S. Dist. LEXIS 75, 1999 WL 7257 (E.D. Wis. 1999).

Opinion

DECISION AND ORDER

ADELMAN, District Judge.

On May 3,1996, an employee of defendant Shop-Rite, Inc. (doing business as “Pick ‘N Save Warehouse Foods”), improperly weighed and labeled T-bone steaks. Plaintiff Terrance A. Treuer, a co-employee, did not report this error to the employer. As a result, Shop-Rite fired Treuer. Until his discharge, Treuer had been employed for about ten years as a meat-cutter at Shop-Rite, pursuant to the terms of a collective bargaining agreement (CBA) between Shop-Rite and Treuer’s union, defendant United Food and Commercial Workers Union Local 1444. Among the provisions of the CBA in *680 effect at the time of Treuer’s termination were several indicating that employees may be fired only upon “just cause.” 1 Treuer sues Shop-Rite for breach of the termination provisions of the CBA and he sues the union for failure to represent him fully and fairly before the employer by taking his grievance to arbitration. Both employer and union have filed separate, but related, motions for summary judgment. For the reasons set forth below, both motions will be denied.

I. THE FACTS

At the time of the events leading to his termination, Treuer worked as a “journeyman meat-cutter” for Shop-Rite at its Sunset Street Pick ‘N Save grocery store in Wauke-sha, Wisconsin, having worked his way up from “apprentice meat-cutter” 2 to “journeyman meat-cutter.” The journeyman position was defined in the CBA as follows:

A journeyman is a skilled meat cutter who has served his apprenticeship in accordance with a period of time set forth in this agreement. His or her skills shall consist of the ability to order, receive, handle, prepare, cut, cure, grind, slice, process, wrap, display and sell beef, veal, lamb, pork, poultry, sausage or fish, whether frozen, cooked, smoked, barbecued or irradiated, and the performance of all work incidental thereto, including the cleaning of all power equipment, tools and the work area. As part of his or her duties, he or she may be required to perform any or all of the above listed functions.

(CBA at 29.) Shop-Rite asserts that this definition was not the exclusive source of the journeyman meat-cutter job description, however, and Treuer admits that he, as well as other journeyman meat-cutters, also historically assisted apprentice meat-cutters when problems or questions arose. 3 It is undisputed, though, that as part of his job Treuer was involved in all facets of meat preparation, including cutting, packaging and weighing meat for sale to the public.

The process of packaging cut meat at the Sunset store involved a machine called a “Hobart” machine, which weighed and priced packaged meat. To account for the weight of the packaging material — Styrofoam tray, soaker pad and plastic wrap — the Hobart machine needed to be programmed with a “tare” weight allowance, which resulted in the subtraction of the weight of the packaging material from the total weight so the customer was charged for meat only. The tare weight allowance varied depending on the specific type and size of packaging material being used.

As a journeyman meat-cutter, Treuer was aware of the importance of packaging meat with the proper tare weight allowance and that specific laws regulated weighing and pricing meats. Treuer had been employed in another store when a state inspector noticed that certain steaks were improperly weighed and required that the meat be repackaged and repriced. Treuer also was familiar with the wrapping process and knew how to manually override the Hobart machine so that it reflected the proper tare weight allowance.

At work in the early afternoon of May 3, 1996, Treuer was packaging T-bone steaks along with apprentice meat-cutter Jason *681 Quinlan and journeyman meat-cutter David Mortle. According to Treuer and Mortle, journeyman meat-cutter Bill “Otto” Bauer also was working with them. (Defendants say, however, that Bauer either told them he was not in the room at the time or else was unaware of what was happening.) Treuer was sawing the T-bone steaks, Mortle was next to him trimming the steaks with a knife, Bauer (accepting Treuer’s version that Bauer was present) was on the other side of Mortle scraping and placing the steaks in styrofoam trays, and Quinlan was last in line after Bauer, wrapping and weighing using the Hobart machine. A few feet separated each of the employees in the line, with Treuer and Quinlan the furthest apart.

After packaging approximately fifty steaks, Quinlan noticed and announced, in a tone louder than a conversational tone, that the Hobart machine was improperly set at a “0” tare and that he was changing it to a “.06” tare. Quinlan testified, though, that on May 3, 1996 he in fact had not been certain of the proper tare weight allowance, but he knew zero was certainly wrong — the packaging had to weigh something. 4 Quinlan did not expressly ask for help in correcting the tare reading, nor did he expect anyone to come over and help him do anything to fix it.

Quinlan did not go back and repack or relabel the fifty or so improperly weighed steaks nor did he mark those packages to inform others that the weights were incorrect. In fact, none of the employees in the cutting room, except perhaps Mortle, took any steps to prevent the improperly weighed steaks from making their way into the cooler for sale to the public. Mortle says he told Quinlan to reweigh the already-packaged steaks, although Quinlan’s testimony contradicts Mortle on this point, and that he attempted to find meat manager Jim Borders, but was not able to locate him. It is undisputed that unless store management was informed about the miscalculations there was no way for the management to discover the problem from simply examining the labeling of the packaged meat.

Treuer, the furthest away from Quinlan, admits that over the noise of the saw he heard Quinlan announce the incorrect zero tare and then heard someone say the machine should be set at six. Treuer also admits, though, that he did nothing to remedy the situation and continued sawing T-bone steaks. He did not help to correct the setting on the machine, repack the improperly weighed meat, ensure that the meat was not made available to the public, or notify Borders, whom he believed was present at the store at the time of the infraction. Treuer says he thought that when Mortle left the room for a while perhaps he had gone to tell management, 5 he assumed Quinlan knew how to and had corrected the problem, and in addition he did not think it was his responsibility to do anything about it.

Quinlan testified that he put the packaged steaks on a cart that went into the meat cooler. The ordinary procedure at the store for display of steaks was “first in/first out” of the meat cooler.

Treuer, Quinlan, and Mortle all worked until about 2:30 p.m., as Borders specifically told them not to put in overtime. Bauer’s shift lasted past the others, and he remained at the store for several more hours.

At approximately 3:30 p.m.

Free access — add to your briefcase to read the full text and ask questions with AI

Related

Fenje v. Feld
301 F. Supp. 2d 781 (N.D. Illinois, 2003)

Cite This Page — Counsel Stack

Bluebook (online)
35 F. Supp. 2d 678, 160 L.R.R.M. (BNA) 2428, 1999 U.S. Dist. LEXIS 75, 1999 WL 7257, Counsel Stack Legal Research, https://law.counselstack.com/opinion/treuer-v-shop-rite-inc-wied-1999.