{"id":12591,"date":"2017-05-25T11:00:04","date_gmt":"2017-05-25T18:00:04","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=12591"},"modified":"2017-05-25T11:00:04","modified_gmt":"2017-05-25T18:00:04","slug":"the-burlington-restaurant-switches-to-four-day-working-week","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/the-burlington-restaurant-switches-to-four-day-working-week\/","title":{"rendered":"The Burlington Restaurant switches to four-day working week"},"content":{"rendered":"<div class=\"shortabstract\">\n<p id=\"abstract\">The Burlington restaurant at the Devonshire Arms Hotal and Spa has changed the structure of chefs&#8217; work week in response to the upcoming departure of head chef Paul Evans, as well as industry wide concerns about work\/life balance among workers. Recent studies have shown that kitchen workers regularly work more than 50 hours per week. The new schedule will cap workers at 48 over four days and require an additional four assistant chefts to complete the schedule.<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"http:\/\/www.bighospitality.co.uk\/Venues\/The-Burlington-Restaurant-switches-to-four-day-working-week\" rel=\"noopener\">The Burlington Restaurant switches to four-day working week<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 3OLZC0DJ8JFITVM2YRM91MEDEWYIVG 3CTOC39K37QE0035OD9VVT9U2957JD A3E6ALEC10V5DG)<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The Burlington restaurant at the Devonshire Arms Hotal and Spa has changed the structure of chefs&#8217; work week in response to the upcoming departure of head chef Paul Evans, as well as industry wide concerns about work\/life balance among workers. Recent studies have shown that kitchen workers regularly work more than 50 hours per week. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8143,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12591"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=12591"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12591\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8143"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=12591"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=12591"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=12591"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}