4-day workweek trial in Britain: Shorter hours, happier employees

LONDON >> Work less, get more.

A trial of a four-day workweek in Britain, billed as the world’s largest, has found that an overwhelming majority of the 61 companies that participated from June to December will keep going with the shorter hours and that most employees were less stressed and had better work-life balance.

That was all while companies reported revenue largely stayed the same during the trial period last year and even grew compared with the same six months a year earlier, according to findings released this week.

“We feel really encouraged by the results, which showed the many ways companies were turning the four-day week from a dream into a realistic policy, with multiple benefits,” said David Frayne, research associate at University of Cambridge, who helped lead the team conducting employee interviews for the trial. “We think there is a lot here that ought to motivate other companies and industries to give it a try.”

The university’s team worked with researchers from Boston College; Autonomy, a research organization focused on the future of work; and the 4 Day Week Global nonprofit community to see how the companies from industries spanning marketing to finance to nonprofits and their 2,900 workers would respond to reduced work hours while pay stayed the same.

Not surprisingly, employees reported benefits, with 71% less burned out, 39% less stressed and 48% more satisfied with their job than before the trial.

That’s just what Platten’s fish and chips restaurant in the English seaside town of Wells-Next-The Sea has found, especially in the hospitality industry where people often work seven days a week.

“Everyone is focused, everyone knows what they’re doing, everyone is refreshed,” said Kirsty Wainwright, general manager of the restaurant about a three-hour drive northeast of London. “What it means is that they are coming into work with a better frame of mind and passing that on to obviously the clients and the public that are coming here for their meals. They’re getting a greater service because the team are more engaged.”