If the distribution of working time over four days constitutes a factor of attractiveness among employees, the workload becomes more heavy and concentrated.
by
Analysis. It may seem strange to wonder about the future of the four-day week, at a time when work is increasingly spread over the time slots devoted to weekends or holidays. “Working less to live better” is not really on the agenda, since the government proposes to support purchasing power by tax exemption from overtime and the monetization of RTT. But the four-day week, by approaching working time in days rather than hours, opens up new perspectives: balance-life-life balance for employees, increased production and attractiveness for Employers. What reconcile contrary interests.
There are few employees to have tested it. Seen from the Ministry of Labor, the balance sheet of the four -day week is low, but only covers part of the workforce concerned, since official statistics only measure working hours until hours and not in days. Only 2.3 % of employees worked between 32 and 35 hours per week in the first quarter.
On the other hand, all sectors of activity are concerned: companies have experienced it in industry, others in services, advice, and even recently in the hotel and restoration, with objectives and Various implications (innovate, produce more, recruit).
“A question of generation”
This mode of work organization is a real factor of attractiveness of employees who find time for their families, save on transport or child care. To cope with the shortage of staff, the young boss of the bar-restaurant Le Bastion in Lectoure (Gers), Julien Leclercq (40 years old), thus offered it this summer to his employees and his seasonal workers: four days of work and three consecutive days of rest. In the North, in Lille, the star chef Florent Ladeyn (38 years old), who had established it in 2020, was still satisfied in 2022. ” as you know, we set up the week of four days of work per week. Which implies being 110 % for These four days rather than 80 % for five “, he said in the job offer published on his Instagram account before the tourist season.
“For the moment, the phenomenon is still marginal in the hotel and restaurant. The companies are looking for Martingale to find employees and keep them without increasing the wage bill. It is also a question of generation, explains Jean -Eudes du Mesnil, the secretary general of the general confederation of employers of small and medium -sized enterprises. The young entrepreneurs think more naturally than the oldest. “But beware of the workload. “It is heavier, it is complicated for employees,” he warns.
You have 51.63% of this article to read. The continuation is reserved for subscribers.