Luncheon show that there are differences between people – Aftenposten

– We’ve done studies that indicate that those who thrive in the workplace also puts most emphasis on lunch break, says Tone Rose Todal Haug, project manager at HR Norway. They recently presented work survey Global Employee and Leadership Index (GELX) with respondents from 5600 Norwegian employees and 36,000 globally.

– I think it was surprising to see that those who reported poor management were also those who take shortest lunch break. I would have thought that those who was unhappy would allow it to scour and go and pull out luncheon long as possible.

Instead, it is the reverse. Those who are most satisfied with the boss, is also most concerned about the lunch break – and would that it lasts a long time.

– Maybe it has something to do with that those who thrive see how the lunch break acts as a breathing hole, a place for informal exchange of knowledge and time to share both private and professional experiences at leisure – which can feel both motivating and stimulating, says Todal Haug.

GELX survey shows that there are big differences in how long and how frequently various professions take lunch. Health workers are among those who are disadvantaged.

Pause disruptions

On Lovisenberg hospital sits eight nurses in a corner sofa with different varieties lunch menu in front of him. They do so every day. In the time between 11 and 12 they are trying to get a half-hour food and chat.

– We have canteen a few floors down, and some go there to buy lunch and bring up here. To sit in the cafeteria and eat is not working. We must be close to patients when something happens, says nurse Caroline Hammer. Moreover – all around the table thinks it is nice to eat at the department together with the nearest colleagues.

– It’s like a respite from everyday life. We can talk about anything other than patients, although sometimes we occasionally speaks job. Especially if we have experienced somewhat difficult, says Ane Tora Steine. She thinks it would be more stressful to sit in the canteen because they lose control over what happens here on item 7 on the third floor.

Pause room their combined office and sofa. Not ideal, but “we take it as it is,” as they say. On the wall hangs “at” and glows red whenever a patient pulls the cord to signal the need for help. Then you just have to stand up if it is in the middle of a bite. Such disruption to the luncheon are so common that they do not think of it as intrusive. That they can not disengage completely even when they break, they take as a natural part of the job.

Of all the occupational groups that participated in the GEL-x survey health workers among those who frequently continue to work while they eat. It comes every fifth health worker. Every tenth takes no lunch break at all in a day’s work.

– In occupations with high stress levels there are unfortunately many who suffer from having to work while they eat lunch, says Tone Rose Todal Haug. For example, apply the 17 percent of people in the media and 19 percent of store employees.

The highlight

At the other end of the scale are the officials and workers related. Of them take one of four meal breaks of between 31 and 59 minutes. Also, many engineers and artisans take their time during lunch according GEL xundersøkelsen.

Around the table in the cafeteria at Bonnier Media sits four colleagues, each with its sponsored hot dish.

– This is the most important meal for me says Siv Tronslien. – Because I live alone and it’s boring to just make and eat for myself, this is a nice solution. Besides, here I know that I get to me what I should of nutrients.

On a kitchen in the middle of the high-ceilinged canteen bursting the spice plants, vegetables both raw and cooked state, various spreads and a hot straight made from scratch.

It’s a deliberate strategy from management to have healthy, good food on the menu. They believe it gives more satisfied employees. Each employee pays 400 dollars a month for a lunch menu that varies from day to day. In addition, the whole day through fruit platter available at each department.

– I’m looking forward to the food here every day, says Morten Jensen. The entire table brag offer and say that the food here is so good that it often becomes a talking point as they are happy to share with friends on Facebook. They believe that the canteen itself is a motivation to go to work. And that eating lunch together is a highlight of the day, not only because of the food but because the canteen has become an important meeting place where they get exchanged ranging from private to professional things they are passionate about.

– There is a downer if we so busy that we have to bring the food to your desk. But it rarely happens. To sit at the desk to eat, are not the same. One can not enjoy the food in the same way.

Still – none of them puts off more than half an hour for lunch. 11 to 11:30 is set routine for this bunch. But packed lunches? Never. They do not remember the last time they even smeared food to take to work.

Packed Culture

On a construction site somewhere else in town keeps artisans Owning Entrepreneurs lunch in a hut high above ground level . The long table filled with bread bags, spreads, juice and coffee. Here they are not used to sponsored or ready made lunch. – We have packed lunches from home, or buy something in the nearest shop, says Trond Røe. The chairman believes it strawberry jam is good craftsman cuts and lubricates thick on the bread in front of him. On the other side of the table sits Marius grinder Haug and crunch on a whole cucumber. – I try to eat a little healthy, he said. – Because there’s so much physical work, we need food to strengthen us.

Chairman Røe agrees: – We have high and low and doing some dangerous things and must therefore be sharpened at all times. It requires steady intake of food. Therefore, they have lunch both at nine o’clock and one o’clock, and it lasts just an hour – that’s the way it always has been, and nothing more is not the time, says Trond Røe. All around the table says that breaks means a lot to the work environment. – We have time to disengage and talk about things other than work, therefore we always eat together.

Now and then the four-workers wish they had a canteen where they got the food served, but something big privation is not. Conversely, the “envy” food as the Swedish colleagues their disks up during lunch. Where it is not brødmat but different hot dishes that apply. – When they start cooking, it smells tempting well

A brief stopover

Of the three Nordic countries Norway, Sweden and Denmark coming Swedes superb first place when it comes to lunch breaks. GELX survey shows that 40 percent of Swedes are spending more than half an hour at lunch, while only 15 percent of Norwegians and 9 percent of Danes are doing the same. And while 12 percent of Danes and 13 percent of Norwegians working and eating at the same time, so make only 7 percent of Swedes there.

– In Denmark and Sweden the tradition of warm food for lunch, and maybe it is a healthier culture than ours. Something happens to the atmosphere when putting forward a bowl of soup or other hot meals. It invites you to stay a while, find peace and enjoy. Packed Our culture is more like a short stopover. We sit happily there with break our bread and eat the same lunch that when we sit on a mountain top – which is fast and pleasant and easy to hold.

Helle Skjervold, London:

kl.13 everyday cook it in London. Sidewalks fill up, the pace rises and tourists is being pushed aside by dress-clad workers with a goal in mind: food and that little brennkvikt.

Forget lunch bag, here is the war on every street corner of London’s hungry lunch guests with low blood sugar, poor time and labor laws if the lunchtime provisions that are so-so.

The battle for lunch customers are unrelenting, and the selection causes a luxury problem seen with Norwegian eyes. For 30-40 dollars you can choose between freshly made baguettes with matured cheddar and chutney, juicy and avocado salads or steaming hot rahmen.

As soon as a new global food trend born instagram, it pops up as a trendy lunch chain in London with a hasty ekspanderingsplan. Freshly baked and healthy is the major feature words in the summer, but you have an extra hard day at work, it is never far to the nearest pub with fish’n’chips the menu.

Ingeborg Moe, Brussels:

– It’s barbaric. One must have a proper break during the day.

The Italian would explain why so many were away from their desks right when we came to this international work here in Belgium. They were at lunch. But, as we pointed out, some sat and ate a sandwich over the PC.

That was what triggered the reaction.

I felt struck. I myself am one who eats food on the desk. It’s obviously because I am Norwegian. Restaurants around the European Quarter is full at lunchtime, although many are content with a sandwich and a coffee, and it certainly is a part that eats furtively at the desk. But between 12 and 14, it is difficult to get hold of people, both in Brussels and in the rest of Europe.

All the countries I cover offers gastronomic experiences that outperforms NIST I’m used to. Leaving his desk, sit down, talk over the table, take away phones, not just food. I’ve heard of many Norwegians abroad who have proposed to cut down on your lunch break to go earlier, as we do at home. But it will be met with a cold shoulder.

Steinar Dyrnes, Moscow:

In Moscow last a lunch break happily one hour. Thus you have the time to go out to eat, something the restaurant industry of course wants to milk for what it is worth.

A number of restaurants marketer therefore a very reasonable fixed menu called biznjes-lantsj, often for between 200-250 rubles (30-38 dollars).

Yes, for those who were uncertain translation – business-lunch. It always starts with soup as a first course, gladly beet borsj. They almost think you are from another planet if you do not want soup for lunch here. Then follows a main course, usually together accessories like lettuce or potatoes.

The main course could be anything from something hot meat to pancakes. The third and final section included for biznjes-lantsj is drink, like tea.

Although the American chain Subways local outlets, where I often content myself a sandwich, have had to crawl to the cross and adapt to local customs. For 199 rubles, about 30 million, they offer soup, which one day a week is borsj, sandwich and tea biznjes-lantsj.

Sofie Gran Aspunvik, Istanbul:

Remember how satisfied you were in 21-drawbar last Christmas Eve? So filling – and then some – I get every time I would venture to a proper Turkish breakfast, Kahvalti. And what are we actually with lunch in a country where the first meal is a gigantic feast?

As luck would have it, I the last three months has lived next door to what is said to be Istanbul’s best breakfast spot Van Kahvaltı Evi. In the morning stretching queue to the restaurant several tens of meters down the street. On weekends it is full house late into the day.

Breakfast here contains massive amounts of bread, 4-5 types of cheese, vegetables, eggs, honey, stuffed pancakes, omelet and menemen – a tomato based scrambled eggs. Lunch is the last thing you think of when you tow you out on the street again after this marathon.

But this is an urban metropolis. In the countryside in Turkey’s luncheon slightly higher in price. And fair’s fair: Istanbul dotted with eateries where you can eat lunch. Just ask for the breakfast menu – lots of places served Kahvalti all day.

Kristoffer Rønneberg, New York

Packed? Not in Manhattan, please. In this urban jungle, where many uses cookers its only as storage space for pots and pans that never put to use, the possibilities are endless when your stomach is rumbling around lunchtime.

You can of course pick you up a juicy burger at Shake Shack or calorie burrito at Chipotle. Or you can drive healthy and pick up a turkey wrap on Pret A Manger. Are you vegan? Lactose Intolerant? If you insist on getting food kosher or halal? No problem. This is New York.

Would you mind not go out and buy, order food just to the office. It costs so little. Around throughout New York sees almost constant men flying around on two-wheelers while driving downhill around gultaxier balancing bags of hot meals on the handlebars.

For many it is still matbilene (food trucks) which is the preferred option. Go to Zuccotti Park in Manhattan’s southern tip around lunchtime and take part in the culinary and cultural melting pot there. Building Workers, hipsters and financiers sitting side by side on the little square and slafser in a falafel here, a taco there and a fruit juice to wash it all down.

The slip of paper? There is not anyone here who has ever heard of.

Jørgen Lohne, Beijing:

– Nǐ Chile ma? shouts bicycle repair Zhang, smiling and waving as I step past his small outdoor yard on their way home in Xinkailu hutong:

– Have you eaten?

It is a common greeting here, and requires not always answer.

Lunch is important for the Chinese. It’s not just a matter of throwing in a quick snack in the long workday only proper break.

No, the meal is important for the community, whether we can take it to work canteen, as host or guest in a private home or in a restaurant, so there are good opportunities to make the hutong where Zhang and I live and work.

Here is small eateries at long range and limits of noodles, dumplings, chicken, fried beans and rice, and almost every move the tables out on the sidewalk now in summer.

It can be cramped for space, and the atmosphere is friendly and informal.

And you initiate a conversation easy to introduce themselves and then set it in context maybe something unnecessary question:

– Nǐ Chile ma?

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See also:

Today, you can stuff your lunch – for environmental case

Job Pulpit on the lunch menu

Here are the students who eat food that would have been thrown

Published: 13.jun. 2015 9:54 p.m.