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Remote Working Psychology

The benefits of a four-day workweek, according to a champion of the trend [Video]

Companies exploring the option of letting employees work four days a week hope to reduce job burnout and retain talent seeking a better work-life balance, according to the chief executive of an organization that promotes the idea.Video above: Many Americans think they’ll never retireThe trend is gaining traction in Australia and Europe, says Dale Whelehan, CEO of 4 Day Week Global, which coaches companies through the months-long process of shortening their employees’ work hours. Japan launched a campaign in August encouraging employers to trim work schedules to four days.American companies haven’t adopted four-day weeks as broadly, but that could change. Eight percent of full-time employees polled by Gallup in 2022 said they work four days a week, up from 5% in 2020.The Associated Press spoke with Whelehan about the reasons why companies might want to consider the change. His comments have been edited for length and clarity.Q: Why should organizations switch to a four-day workweek?A: The bigger question is, why shouldn’t they? There’s a lot of evidence to suggest we need to do something fundamentally different in the way we work. We have issues of burnout. We have a recruitment and retention crisis in many industries. We have increased stress within our workforce, leading to health issues, issues with work-life balance, work-family conflict. We have people sitting in cars for long periods, contributing to a climate crisis. We have certain parts of the population that are able to work longer hours and therefore be rewarded for that, creating further inequity within our societies. Lastly, we look at the implications that stress actually has on long-term health. We know that it’s linked to issues like cardiovascular disease, to cancer, to diabetes. So stress is something not to be taken lightly, and it’s only rising in our world of work.Q: Why is the 40-hour workweek so common?To understand where we are now, let’s take a step back into pre-industrial times. My granddad was a farmer, worked seven days a week and was required on-site all the time. It was a lot of long hours, but also he had a lot of autonomy.By the time my dad entered the workforce, he was a technician in a mechanical role. And he was expected to produce products on a large scale. As a result he wasn’t given the rewards from farming, but was given a salary. That change from my grandfather’s time to my dad’s brought about the birth of a discipline known as management. And management, led by Frederick Taylor, was looking at the relationship between fatigue and performance. A lot of scientific studies were done to try to understand that relationship, leading to the need for a five-day week as opposed to a six-day week. By the time I entered into the workforce, we no longer had a very physical, laborious workforce. It’s highly cognitive and highly emotional.The fundamental physiological difference is that our brain as a muscle can’t withstand the same level of hours of work as our muscles in our body might be able to. So it’s that mismatch between an outdated work structure of 40 hours, rooted in very physical labor, and what is now a highly cognitive workforce.Q: How can companies increase revenue while employees work fewer hours?A: The reduction of working time brings about productivity gains by people having naturally more time to rest and recover, allowing them to come back into a new week more engaged and well-rested. That’s one way in which you see productivity gains. The second is the fundamental shift that organizations undergo while transitioning to a four-day week.When we work with organizations, we use what’s called a 100-80-100 principle. So 100% pay for 80% time for 100% output. We ask organizations to design their trials in that sort of philosophy: How can you keep your business at the same level or improve while working less? The fundamental change we see is, let’s move away from thinking about productivity as how much time it takes to get something done, versus focusing on what outcomes we know drive businesses forward.Q: How does a four-day workweek support equity?A: Disproportionately high amounts of part-time workers are female. As a result, women typically take a reduction in pay. That’s despite the fact that, based on the evidence that we’ve seen in trials, those part-time workers are producing the same output as their five-day-week counterparts.In four-day week trials, everyone embarks on the journey. So we see men taking on greater levels of responsibilities in household or parenting responsibilities.The alternative situation is women take part-time work, reduce their pay. Men have to work longer hours at a higher salaries and more stressful jobs in order to make up the deficit. … It just creates this vicious cycle.Q: What kinds of work could potentially be dropped to increase productivity?A: Meetings. We are addicted to meetings. It’s just gotten worse and worse since the pandemic. I think a lot of that comes from a culture of indecisiveness. There’s a sense of not wanting to make decisions, and therefore delaying the process or involving many people in the process so that everyone has a responsibility, and thus no one has responsibility. And that is not good when it comes to the greater issue of productivity.

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Work from Home Lunch

Alcohol-free beer is gaining popularity, even at Oktoberfest [Video]

The head brewmaster for Weihenstephan, the world’s oldest brewery, has a secret: He really likes alcohol-free beer.Even though he’s quick to say he obviously enjoys real beer more, Tobias Zollo says he savors alcohol-free beer when he’s working or eating lunch. It has the same taste but fewer calories than a soft drink, he said, thanks to the brewery’s process of evaporating the alcohol.”You can’t drink beer every day unfortunately,” he joked last week at the Bavarian state brewery in the German town of Freising, about 20 miles north of Munich.Zollo isn’t alone in his appreciation for the sober beverage. Alcohol-free beer has been gaining popularity in recent years as beer consumption shrinks.At Weihenstephan, which was founded as a brewery in 1040 by Benedictine monks, non-alcoholic wheat beer and lager now make up 10% of the volume. The increase over the last few years, since they started making alcohol-free drinks in the 1990s, mirrors the statistics for the rest of Germany’s beer industry.”The people are unfortunately I have to say that as a brewer unfortunately drinking less beer,” Zollo said Friday, the day before Oktoberfest officially started. “If there’s an alternative to have the crisp and fresh taste from a typical Weihenstephan beer, but just as a non-alcoholic version, we want to do that.”Even at Oktoberfest arguably the world’s most famous ode to alcohol alcohol-free beer is on the menu.All but two of the 18 large tents at the festival offer the drink through the celebration’s 16 days. The sober beverage will cost drinkers the same as an alcoholic beer between 13.60 and 15.30 euros ($15.12 and $17.01) for a 1-liter mug (33 fluid ounces) but save them from a hangover.”For people who don’t like to drink alcohol and want to enjoy the Oktoberfest as well, I think it’s a good option,” Mikael Caselitz, 24, of Munich said Saturday inside one of the tents. “Sometimes people feel like they have more fun with alcohol, which is not a good thing because you can also have fun without alcohol.”He added: “If you want to come and drink alcohol-free beer, nobody will judge you.”This year marked the first time an alcohol-free beer garden opened in Munich. “Die Null,” which means “the zero” in German, served non-alcoholic beer, mocktails and other alcohol-free drinks near the city’s main train station this summer but was scheduled to close a few day before Oktoberfest opened.Walter Konig, managing director of the Society of Hop Research north of Munich, said researchers have had to breed special hops varieties for alcohol-free beer. If brewers use the typical hops for alcohol-free beer, the distinct aroma gets lost when the alcohol is reduced during the brewing process.But customers don’t care about that, Konig said Friday as he prepared for Oktoberfest.”They only want to know that what they are tasting is as good as traditional beers with alcohol,” he said.