The management of weekly rest days differs according to the collective agreement applicable to your establishment. Here's an article to help you understand the rules specific to the HCR, fast-food and bakery sectors.
HCR (Hotels, Cafés, Restaurants)
Under the HCR collective agreement, all employees must have 2 days off, whether consecutive or not. The way these days are allocated varies according to the type of establishment.
Permanent establishments
For permanent employees (excluding seasonal workers), rest days are allocated as follows:
1.5 days (consecutive or not) + 0.5 days with half a working day not exceeding 5 consecutive hours.
The 1.5 days can be allocated in several ways:
1 day and ½ day consecutive.
1 day and ½ day non-consecutive.
1 day week 1 and 2 days (consecutive or not) week 2.
1 day and ½ day can be accumulated up to a maximum of 6 days (the rest can be compensated later).
Seasonal establishments and seasonal employees of permanent establishments
For seasonal establishments and seasonal employees of permanent establishments:
Minimum of 1 day off per week.
Two ½ days' rest may be deferred up to a maximum of 4 days per month (per full or half day).
Untaken rest days must be compensated by the end of the season at the latest.
Fast food
Under the fast-food collective agreement, all employees must have 2 days off per week.
Establishments with 1 day off per week
The 2 days off can be distributed as follows:
2 non-consecutive full days.
1 full day and 2 non-consecutive half-days (one half-day must be consecutive to the full day).
The half-day worked may not exceed 4 hours and must end at 2 p.m. or start after 2 p.m.
Establishments open 7 days a week
Employees must have 2 consecutive days off per week. This rule may be waived by agreement between the parties or, in the case of urgent work, by decision of the employer.
Notification
The weekly rest days and/or half-days provided for in article 34 of the national collective agreement are defined contractually or, failing that, notified by posting at least 6 weeks before the event. Changes are possible subject to the express agreement of the employee and the employer.
Boulangerie Pâtisserie
Under the collective agreement for the bakery and patisserie sector, your employees must have one day off per week. However, young people under the age of 18 must have a weekly rest period of 2 consecutive days.
By following these guidelines, you can ensure efficient, legally compliant management of your employees' rest days.