Reduced Hours Work Week: How's it Going So Far?
You’ve read the headlines in TIME, the Washington Post and in business journals: the companies experimenting with Four Day Work Weeks are largely reporting positive results! In January, ATA began its own trial run of a reduced (30-hour) schedule. Now, with 10 weeks under our belts, we thought we’d share what we’ve learned so far. Be prepared. Back in 2020, ATA created a temporary employee benefit called Solidarity Time Off (STO) to extend the benefits of the Family First Coronavirus Response Act (FFCRA) to ALL employees. During a two-month period, all staff were encouraged to reduce their hours to manage their family lives and maintain their mental health during an unprecedented world crisis. This led to the formation of a task force in 2022 that spent a year looking for ways to eliminate redundancies, improve processes, re-calibrate meetings, and harness technology before the plan was rolled out this year. Be flexible. Individual teams set their own schedules according to their workflow needs and the expectations of the students, travelers, or partners they serve. Constant communication between teams is more critical than ever. Be realistic. ATA is a seasonal business, so certain times of year require more intense work hours. The goal is to reduce hours as often as possible to reap the benefits of greater job satisfaction, more balance, and less burnout. We’ll report in again as time goes by!
Update From Our JEDI Coordinator
In early February, staff came together for the company’s second annual JEDI (Justice, Equity, Diversity, and Inclusion) audit.our progress in a blog post.Teams reported out on the progress they made toward their 2022 goals and new goals for 2023. ATA’s new JEDI Coordinator, Malika Watson, recently wrote about
Spotlight: Bon Appetit's Culinary Getaways
Bon Appetit recently launched Culinary Getaways, its new travel brand, in partnership with ATA. Editor-in-Chief Dawn Davis recently wrote, “In our 2022 Travel Issue we featured stories on Northern Italy and France. While editing those pieces, I couldn’t help but daydream about traveling, specifically on excursions where food and wine were front and center. I’m pleased to share that those daydreams have become a reality with the launch of Bon Appétit Culinary Getaways, a series of expert-guided, food-and wine-centric tours.” The ATA team worked with Dawn’s team to create A Sommelier’s Insider Guide to the Food and Wine of Paris and Champagne and Unparalleled Piedmont .
“Culinary travel is really booming,” reports Senior Director of Programs, Emma Impavido. “Food travel offers a unique insight into a country’s heritage and culture. From street food tastings to 3-star Michelin dining experiences, ATA curates food tours that showcase local ingredients, sample seasonal dishes and delve into the culinary traditions with a nonna in a small piedmontese village or a world renown chef in Modena. In the kitchen and around the table, travelers are hungry to learn more about where their favorite pasta dish came from.”Learn more about Dawn Davis’ vision here.