What it looks like in a UK hospitality business
It exists because demand in most restaurants and pubs arrives in two waves with a dead middle, and paying a full team through it is the fastest way to ruin a labour percentage. The break is unpaid and does not count as working time, so a 10am to 3pm and 6pm to 11pm split is ten paid hours spread across thirteen. Chefs and supervisors carry the most of them because those roles are hardest to cover twice.
