太勤勞犯法？法國面包師被罰款2萬 只因一周工作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.

這位面包師傅叫塞德里克•韋夫爾，他經(jīng)營著法國東北部巴爾斯河畔呂西尼小鎮(zhèn)上唯一的一家面包店。2017年夏天，他每天都開店營業(yè)，為游客提供服務(wù)。

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(guī)定每種面包的叫法，以及面包店什么時候可以營業(yè)、營業(yè)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，要求面包店每周至少歇業(yè)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(zhèn)鎮(zhèn)長克里斯蒂安•布朗利稱：“沒有什么事情比在游客到來時停止?fàn)I業(yè)更糟糕了。”

“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.”

他對法國電視臺表示：“人們還是要有點常識，特別是在小鄉(xiāng)村，我們這里沒什么同行競爭，當(dāng)游客需要服務(wù)時，應(yīng)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.

支持韋夫爾的請愿已經(jīng)獲得了2000多個簽名。這一數(shù)字非常驚人，因為2014年時這個小鎮(zhèn)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(yè)，并不是全年都要這樣。”

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于個例。奧布省面點聯(lián)合會在去年年底對126名會員進行了調(diào)查：絕大多數(shù)人都支持強制性歇業(yè)一天的規(guī)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(yè)工會協(xié)調(diào)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雇主的權(quán)益，應(yīng)當(dāng)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(guī)定面包師或其他食品行業(yè)的員工每周必須至少休息一天，是因為在這些手工行業(yè)的員工工作量很大，遠遠超過了法律界限。”

“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。老板和員工都有必要放一天假。”