More and more of us are working more and more hours — but we’re not getting paid for it.
Our overtime laws are so out of date that all your employer has to do is pay you a salary and claim the nature of your job makes you “exempt” from overtime... and then they don't have to pay you an extra dime if you work more than 40 hours in a week.
The good news is that the Washington State Department of Labor & Industries (L&I) is working on new rules that could restore overtime protections for hundreds of thousands of salaried workers.
We are urging the state to ensure that any worker paid less than three times the minimum wage (about $75,000/year) gets time and a half when they work more than 40 hours — regardless of whether they’re classified as hourly or salaried, and no matter what fancy title their boss gives them.
"Businesses can never pay you what your time is worth — your time is invaluable. But they don’t even try.
I don’t want the money I want the time."
— Sidney Kenney, service provider & former restaurant worker, Tumwater
Time is money — employers shouldn’t just get both.
The idea of getting a salary and getting overtime may sound weird, but as recently as the 1970s, more than 60% of salaried workers got time-and-a-half when they worked more than 40 hours a week. Now only 7% get overtime pay — and it’s not because we’re working less.
Front-line managers in food & retail are often paid a salary, made exempt, and then expected to work as many as 60 hours a week or longer in order to get the job done — without getting paid any extra money for all that extra time.
Office-based workers are frequently paid a salary, made exempt, and then expected to be available 24/7 to do whatever the employer needs done, whenever it needs doing.
No matter what kind of work you do, if your employer classifies you as exempt from overtime, that means you don’t get any extra pay no matter how many extra hours you work. And if you don't get any extra pay for working extra hours, your employer can treat your time like it doesn't count.
It’s time for Washington state to restore overtime protections and bring our working lives back into balance — because we’re human beings, and our time counts too.
In our own words...
What it comes down to is that I have more days behind me than in front of me, and I want to have time to enjoy my life unburdened by work issues and problems. I'm exchanging the limited hours of my existence for the ability to afford both essentials and luxuries. That creates a fine balance between working to live and living to work. And my employer gets greater benefit from my effort than I do.
This treatment of grocery store managers is standard in the industry. It’s how everyone is treated at this store and at the last store where I worked. And the managers just expect to be treated this way.
“As the system is set up now, competition almost forces employers to hire as few workers as possible and work them as many hours as possible.”
“Because it didn’t cost my employer anything to keep me working whatever hours they wanted, they didn’t have to take my time into consideration. And so they didn’t.”
As a full-time employee in administration and development, my annual salary was $34,000 a year, with no paid overtime. I was responsible for training volunteers outside of normal work hours, working programmed events that took place from 6 - 10 PM, and administering our annual gala and other fundraising events associated with a major capital campaign, so I frequently worked overtime without compensation.
"I was a chef/kitchen manager at a restaurant in the Ballard neighborhood in Seattle and got paid a salary of $29,000 a year.
In exchange, I worked 60-90 hours every single week.”
They try to make folks exempt so they don’t have to pay extra. The way everything works, there’s so much turnover in doing the job. So if I can’t fill a shift any other way, then I have to fill in the shift myself. The shift has to be filled. If one of my hourly staff does it, it’s overtime pay. If I do it, it’s free for the company. But it’s the same shift.
When companies classify workers like me as "overtime exempt," they're basically getting free labor. There were days where I'd spend 14 hours at work instead of 10 because my night cook got sick. I ran through that restaurant like a hurricane, forgetting to take breaks, forgetting to eat even when there was food right in front of me. Someone had to pick up the slack, and since I was the manager, it fell to me. But it affected the entire staff — constantly working unpaid overtime put me at odds with my crew and made me a worse manager.