四天工作周的大多数试验正在发生公司办公室与受薪员工。但是，快速休闲的餐厅连锁店DIG正在用小时的厨房工作人员测试这个想法，使他们可以选择全职工作四天。
该公司开始考虑为四天周的概念增长的概念受欢迎程度在大流行之前。“问题是，真的，我们将如何为在我们餐厅经营的绝大多数员工中做这项工作？”Dig人民和文化副总裁Melinda Sharretts说。然后，随着Covid-19暂时关闭了一些餐厅，并同时开始使其员工处于危险之中，DIG决定测试时间表的更改。
“The disparity between people who still had employment and were working from home versus our employees, who were still going into the restaurant, just became more and more evident,” says Dig cofounder Andrew Jacobson. “And though we couldn’t necessarily change that, we had an opportunity in Boston.” The Boston team had been running five restaurants, but only one was still open; it seemed like the right moment to try a new schedule. Workers were given the opportunity to come in one fewer day a week, if they chose, but still work the same number of hours.
雅各布森说：“任何改变我们员工收入的东西都是一个非开始者。”办公室的为期四天的工作周审判是不同的：一些公司让工人搬到4个8小时的时间，而没有任何薪水变化。（办公室工作人员仍然存在作为生产力改变之后，可能表明坐在电脑前的人们通常不像厨房里的人那样努力。）
Some employees who tried the 10-hour workdays found the schedule too grueling. Others embraced it. “I’ve worked for over 15 years, and this is the first place I’ve worked where I have three set days out of every single week,” says Diante Scott, a sous chef, who said that the long hours don’t bother him. Since the restaurants are open seven days a week, most employees work three days, have a day or two off, and then work a fourth day. Unlike office workers, who might end up checking email on their days off, when restaurant workers are out they can take a true break from their jobs.
该公司目前正在六家餐厅提供为期四天的工作周期，包括费城和纽约市的地点，并计划在2022年上半年将其添加到多达五个地点。（某些DIG员工也是already testing the schedule in other locations that haven’t officially launched it as a policy yet.) In an internal survey of 45 people who have participated so far, 87% said they would recommend the new schedule. Workers also said they have greater work-life balance and more time for schoolwork and errands. Others said that it had a positive impact on their mental health.
DIG计划继续研究新日程安排对在工作以外时间有不同需求的人的工作状况。
Sharretts说：“我们希望看到这些数据，因为我们开始收集更多数据，如何影响那些对儿童或长者照顾者的人。”“我们的假设是，它将对这些事情产生积极影响。但是我们不想自以为是。”她说，托儿服务是餐饮业工人的重大挑战，如果新日程安排可以帮助减轻这一点，则可以说服其他餐馆开始提供相同的好处。
“What we want,” Jacobson says, “is not just to put pressure on ourselves to get this done, but pressure on the rest of the industry.”