YOUR LIFE EXPERIENCES
Alexis, 30, has spent 15 years of his life cooking. He has notably been chef in a restaurant, chaining the days to length, sometimes to earn little. But he finally decided to become his own boss to better manage his time, as he told Olivier Delacroix Thursday.
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"When I was a chef, the days were very long, I often started at 9 am in the kitchen, to finish around 3 pm Then we started again at 6 pm to finish at 11 pm, midnight, sometimes 1 am. In the morning, I took my computer and looked at the reviews on Trip Advisor, to find out what mood my boss was going to come in. There was of course the stress of the service, but also of the deliveries, to know if the employees were going to be there to work.
"There is only passion for the job that keeps us going"
Sometimes I would talk to my teams crudely. With stress and fatigue, everything accumulates. Sometimes it takes a small thing: a muddle with the boss is enough and the mood is felt throughout the day. In the kitchen, there is only the passion for the job that keeps us going.
Our family, we do not see too much, so it does not necessarily go home. We see his children grow up without ever really seeing them. You leave in the morning, everyone sleeps. And when you come back at night, everyone sleeps too. It seems to miss everything. There are more parties, more weekends ... It became complicated and one day it was not possible, I had a click.
"I can better manage my time now"
Today, I am self-employed. There is always stress, but we can not change it. When we work in the restaurant business, anyway, we are in this industry for this stress and this adrenaline everyday. But the big difference is that I can better manage my time now.
One day, you have to ask yourself and wonder what you really want. And if it's not right, you have to see your boss or change your establishment. We are not machines. Doing so many hours of work to earn 1,200 euros is not worth it. "
What is the professional prevention account?
"This is a system that allows the employee to accumulate points, depending on the hardness of the position he occupies," said Leonard Benoit-Gonin, ergonomist, specialist quality of life at work. "This arduousness is defined by thresholds and criteria in the labor code, which may give rise to several possibilities: to benefit from training, to reduce working time at the end of a career or to retire earlier. six criteria that allow the opening of a professional prevention account: an activity in a hyperbaric environment (subject to high pressure), extreme temperatures, noise, night work, alternating work in alternating teams and repetitive work. "