辛勤加班反被罰：法國麵包師因一周全勤被罰款2萬

最近，法國的一位麵包師傅被罰了3000歐元（約合人民幣2.3萬元），原因竟是因為太勤勞，一周開店7天。

Cédric Vaivre, who runs the only bakery in Lusigny-sur-Barse in north-east France, was open every day during the summer of 2017 to serve tourists.

這位麵包師傅叫塞德里克.韋夫爾，他經營著法國東北部巴爾斯河畔呂西尼小鎮上唯一的一家麵包店。2017年夏天，他每天都開店營業，為遊客提供服務。

In fact, there are whole sets of laws that govern which type of bread can be called what, and when and how often bakeries can stay open.

事實上，法國有整套的法律規定每種麵包的叫法，以及麵包店什麼時候可以營業、營業多久。

One such law in Aube states that bakeries must close at least one day a week -- a day of rest.

在奧布省就有這樣的法律，要求麵包店每周至少歇業一天。

There is nothing worse than closed shops when there are tourists, said Christian Branle, Lusigny-sur-Barse』s mayor.

巴爾斯河畔呂西尼鎮鎮長克里斯蒂安·布朗利稱：「沒有什麼事情比在遊客到來時停止營業更糟糕了。」

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「There has to be some common sense, especially in small rural places,」 Branle told French television. 「We』re not in an area where there』s lots of competition … let people work when there are visitors expecting a service.」

他對法國電視台表示：「人們還是要有點常識，特別是在小鄉村，我們這裡沒什麼同行競爭，當遊客需要服務時，應該讓他們工作。」

A petition in support of the baker has attracted more than 2,000 signatures. That』s pretty impressive given that Lusigny-sur-Barse only had about 2,000 residents in 2014.

支持韋夫爾的請願已經獲得了2000多個簽名。這一數字非常驚人，因為2014年時這個小鎮的居民僅有2000人左右。

「We just want to open like this during the summer, not all the year,」 Vaivre said.

韋夫爾稱：「我們只不過是想在夏天時一直營業，並不是全年都要這樣。」

It seems Vaivre may be in a minority, however. The federation of Aube boulangeries and patisseries questioned 126 members at the end of last year: the majority were in favor of maintaining the obligatory one-day closure.

不過，像韋夫爾這種情況似乎屬於個例。奧布省面點聯合會在去年年底對126名會員進行了調查：絕大多數人都支持強制性歇業一天的規定。

Eric Scherrer of the retail union CLIC-P, said French employment laws were there to protect workers and employers and had to be respected.

巴黎商業工會協調委員會的艾瑞克·舍雷爾認為，法國勞工法是為了保護員工和僱主的權益，應當被尊重。

「There』s a rule in place that says bakers and other professions in the food industry must close for at least one day a week because it』s an artisanal trade where people can work a lot, much more than the legal limits,」 Scherrer told The Local.

舍雷爾告訴《本地人》：「法律之所以規定麵包師或其他食品行業的員工每周必須至少休息一天，是因為在這些手工行業的員工工作量很大，遠遠超過了法律界限。」

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「These people need to have a rest day each week. We can』t just allow them to work non-stop. It』s absolutely necessary that both bosses and employees have a day of rest.」

「他們需要每周休息一天。我們不能讓他們不停歇的工作。老闆和員工都有必要放一天假。」

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