Margaret Ostler Stout-Hall’s personality shines in this interview, in which she discusses growing up in Las Vegas’s Rancho Circle. She moved to Las Vegas with her family in 1951, when she was twelve and her father bought Las Vegas’s Seven-Up Bottling Company. She immediately found friends at John S. Park Elementary School and later at Las Vegas High School, where she became a Rhythmette. Margaret describes her Rancho Circle neighborhood, dragging Fremont Street, working at the El Portal Theater, and dancing at the Wildcat Lair. As a Rhythmette, she traveled to New York and Philadelphia to perform on the “Ed Sullivan Show” and the Elks National Convention. Stout-Hall credits Rhythmette advisor, Evelyn Stuckey, for developing a sense of confidence, belonging, and responsibility in the young women she led. It was this confidence that enabled Margaret to go to work for Harry Reid after she suffered a tragic loss. Former Rhythmettes honored Stuckey by lobbying the Clark County School District to name a school after their former mentor; the school opened in 2010.

James “Jim” Bonaventure worked from thirteen years of age, entering the hotel casino industry at sixteen. The weekend buffet at the Hacienda was not his cup of tea but he hit his stride at his second job, the Horseshoe, and stayed there for seven and half years. But it was the work at the Union Hall that he loved. He stayed there for over thirty years developing the grievance department into today’s state-of-the-art entity that negotiates between employees and employers. Bonaventure served on the front lines of major disputes including strikes. In the beginning, the Las Vegas Police Department sided with hotel casino owners but over the years as personnel changed, they became more egalitarian in the treatment of strikers. The 1984 strike was one of the most contentious and up to that time, the largest in the history of the union. More than 17,000 workers walked off their jobs to protest conditions at 32 Hotel Resorts. Arrests were plentiful. As soon as the leadership reached the picket line, they were immediately handcuffed. The bitterness did not end when the 9-month strike concluded. Bonaventure remembers Bally’s putting up $100,000 to fight grievances. Still, the union won 85% of the cases. Then several downtown casinos reared their collective heads. The Golden Gate Hotel and Casino, Las Vegas Club, and the Plaza Hotel Casino were dubbed the Downtown Three. Strained relationships turned into a lawsuit where the Culinary Union was paid $40,000. Then in 1989 Fitzgerald’s Hotel Casino’s actions called for a picket line. Bonaventure and other leaders agreed on a Noise Night. Union member brought pot and pans and banged on them. The night ended with a lawsuit filed by police officers claiming hearing loss. From the bottom of his heart, Bonaventure is a Union Man. It has been his life’s work. He is most proud of and humbled by his work as a trustee of the Culinary Academy of Las Vegas. Anyone can train there for most positions in the hotel industry and be hired into the industry upon graduation. And it’s the place when U.S. citizenship classes are given to all those ready to apply. During this 2014 interview Jim Bonaventure was thinking about retirement or at least slowing down. I would not be surprised if he’s still at his Culinary Workers Union Local 226 desk handling more grievances than anyone else in his department.

Rosemary Christian, David Peinado, Dale Pryor, Virginia Velasquez, and Greg Venezia are among the elite of Las Vegas bartenders. The bars that they work and have worked span from one end of the Strip to the other; the original Aladdin, The Silver Slipper, O’Sheas, the Monte Carlo, Slots ‘A’ Fun, the Luxor, Caesars Palace, and the Rio. Their stories take us from family ownership to corporate. Families allowed all casino bars to be set up in an identical fashion, each type of glass and each liquor bottle was set in the same location all over town. A bartender could walk into a new location and start work without a moment’s hesitation. Corporate thinking changed that need for an outside bartender to work in random places. When women began in this lucrative field, tension occurred but lessened as men recognized that women could lug beer kegs with the best of them and they could easily calm down a drunkard using her womanly touch. The thread throughout this roundtable discussion sews together the exceptional lives of these five bartenders with their membership in UNITE HERE Bartenders Union Local 165. In conjunction with the Culinary Workers Union Local 226, insurance, wages, job satisfaction, uniforms, giving back to the Las Vegas community, and many other benefits occur, seemingly, without effort. “We are skilled craftsmen.” “We have security working for the union and health benefits and a pension. So it's something that's long term. It's longevity working for a union. You know you always have someone backing you.”