How very short duration contracts work and why they fit extra work perfectly
The article 142.º regime applied to the daily life of hospitality: when it fits, when it does not, and how to keep the numbers right.
Ideas and guides about extra work
The extra-work market explained without fluff: roles, rules and the daily life of those who run service.
The seasonality paradox: when people are most missing, the system is least agile
In the July, August and December peaks, the need for people is at its highest and the response paths are slower. Why it happens and what to do.
Falta gente ao serviço: os quatro caminhos e o que faltava
Usual extras, WhatsApp groups, ETT and green receipts: what each path does well, where it stalls and why extra work needed its own path.
Very short duration contract: the limits that count
Each contract up to 35 days and, at most, 70 days per year between the same person and the same company. The rules of artigo 142.º in simple language.
Kitchen: as posições e quem faz o quê
From chef to kitchen porter: what each position does in a restaurant kitchen, how teams organise today and where beginners start.
Quanto tempo demora contratar através de uma ETT
The typical path of a request to a Temporary Work Company, step by step, and the reason time weighs more than anything else.
A restaurant manager's day when someone calls in sick
The real cascade of a last-minute call-off: phone calls, WhatsApp groups and the service that suffers. The pain from inside.
Waiter: what the job really is
A waiter's responsibilities in a restaurant, from mise en place to closing, in simple terms.
What is a temporary work agency (ETT) in Portugal and how it works
Temporary Work Company: what the law requires, how it works in practice and what kind of hiring it makes sense for.