SHARE
COPY LINK
For members

BUSINESS

The culture shocks about working in France you need to overcome

French working culture is the source of many a moan among expats in France. Our readers tell us exactly what aspect of working in France drives them a little mad.

The culture shocks about working in France you need to overcome
Photo: AFP

Expats living in France have been known to utter the odd expletive or two when discussing French working culture over a pint in a pub.

For many foreigners one of the hardest aspects of settling in France is getting used to the working culture. Because many things work slightly differently to what we might be accustomed to.

So we asked out readers what drives them mad most about working in France. Here are the results. Do any strike a chord?

Or do we just moan too much?

LA BISE

The French love their greeting kisses we all know that, and have been known to pass through the whole office giving la bise to all their colleagues.

But for one worker at a media company in Paris, who wanted to remain anonymous out of fear of her pecking colleagues, believes there is a time and a place for it and work is certainly not the place. “I do not want someone with coffee breath giving me the 'bisous' first thing every freakin' morning thank you very much. Just a 'hi' will do just fine,” she said.

MEETING MANIA

Most workers curse meetings but in France they love them and they tend to go on for hours or at least until the coffee has run out, without anything being sorted out, says reader Mike. “I worked for a Franco-American company for several years. When the French led the editorial meetings, they could take up to an hour or more, and little was resolved at the end of them. When the Americans headed the meetings, they were never more than 20 minutes.”

ARGUING THE TOSS

Being Latin, the French love a good fiery discussion in public, but for Katherine, a former worker at an NGO in Paris, having a shouting match at work is just not cricket. “In the UK if there is a disagreement between colleagues you generally go into a separate office but in France they do it in front of everyone! And the rows are not just 'work disagreements' they are full on slanging matches in front of the entire office with loads of swearing. Mental.”

THE FORMALITY

For The Local France,the one bone of contention we have is the need to write formally, when requesting something, which we have to do a lot.

“When I write a letter I just want to write Bonjour, say what I want then cordialement,” says The Local's Ben McPartland. “None of this Je vous prie d'avoir and veuillez recevoir, Monsieur/Madame, nos salutations distingués”. 

“The formal language is a nightmare, although I guess I could just learn it….”

READ ALSO: Why writing in French doesn't have to be a nightmare

Dos and don'ts to help you cope with writing in French

DON'T BLAME ME

What drives reader Emily Montes round the twist is the blame culture she says exists in French work places. “When something goes wrong they don’t look for a solution they just look to blame someone. The French do not want to be the person who has made the mistake, so the easiest way to avoid that is to blame someone else.”

TEMPORARY MADNESS

Being given endless CDDs (temporary contracts) is like being stuck in a revolving door. You're not quite in, but you're not out either. For Kwame, who works in Paris, it's maddening. “The CDD system can be infuriating. Getting several last minute extensions and the fact I had to be employed by an external recruitment agency in order to continue working in the same post just sums it up.”

HIERARCHY 

Respecting the hierarchy is a big part of French working culture, especially in big companies, but for Local reader Dave from the UK, not being able to go anywhere near your boss's boss without consulting your boss first is an absolute pain.

GROUP LUNCHES

The French love their lunches and eating at their desks is still considered weird. So too is eating on your own. Now none of that sounds bad at all. In fact it sounds far entirely sensible and positive. Yet it's a frequent issue raised by expats we have spoken to. Some talk of hiding while the French go to lunch in big groups while others have a little more confidence to politely decline.

So what's wrong with us? “There's nothing wrong with grabbing a sandwich and sitting on my own. I work with these people all day long, the last thing I want to do is eat with them for an hour,” one Irish expat in Paris told us.

OLD BOYS' NETWORK: 

Numerous readers brought this issue up when asked to name their biggest grumble about working in France, including Gavin, who worked in a bank in Paris. “Often how well you do depends on what school or university you went to or who your parents know,” he said. That was backed up by author Stephen Clarke. “People end up in these great jobs for no reason which is why workers don’t respect authority.”

VIVE LA REVOLUTION:

Which leads into another maddening aspect of French working culture, noted by Clarke. One of the author's most painful memories of working for a French magazine was the lack of respect for his authority shown by his employees. “I used to set deadlines early because my workers were always late, but they just ignored them and when I tried to be authoritarian, they just ignored me too. They have a complete disregard and disrespect for authority.”

WORKING HOURS

Another common complaint are the working hours that see office workers in France generally start later and finish later. Dolly Parton's famous lyric “Workin' 9 till 5” would have to be changed to “10 till 7” if it was to be remade in France. 

It seems many Anglo workers would rather start earlier, have a shorter lunch and get out of the office as soon as possible, rather than hang around till it's dark. Expat parents who have to leave their kids at school until after 6pm certainly find this an issue.

CIGARETTES AND COFFEE 

If you’re not a heavy smoker and don’t drink coffee then you could well end up friendless in the French workplace, warns Local reader Jonathan, a British lawyer who used to work at a Paris-based firm. “Every 40 odd minutes a colleague asks you if you want a coffee and will look down on you if you refuse. And coffee is en principe accompanied by a cigarette – the two go hand in hand.”

PLIGHT OF THE INTERN

While it is widely accepted in French working culture that internships – known as “stages” in France, are vital for getting your foot in the door, they aren’t always so popular with expats. “They basically just allow employers to rip people off by paying them a lower salary and exploiting student labour,” says Local reader Jonathan. “After the stage most companies don’t recruit you – they just get new stagiaires.”

DON'T AGREE?

Just for balance the links below shows why despite our moans, most of us are extremely grateful to be working in France.

In defense of French working culture

Ten reasons why France is a great place to work

The benefits and perks of working in France

This article is an updated version of an article that was first published on The Local in 2013.

FIND A JOB: Browse thousands of English-language vacancies in France 

Member comments

Log in here to leave a comment.
Become a Member to leave a comment.
For members

LIVING IN FRANCE

Reader question: What are the rules for selling food you’ve grown or made in France?

If you’ve had a glut of courgettes or tomatoes from your plot, or you want to introduce your neighbours to the joys of a British-style Victoria sponge you might consider selling some food or produce. But you may need a permit first.

Reader question: What are the rules for selling food you’ve grown or made in France?

Garden produce

Under current regulations, the sale of courgettes, lettuces, tomatoes and other produce from home gardens remains tax-free as long as the surface area of your garden does not exceed 500 square metres, is attached to the home, and the sale of goods is not the main professional activity of the person growing and selling it.

That means, if you’ve had a bumper crop, you are free to sell your excess produce, and you’ll often see little stalls of people selling fruit, veg or honey from their gardens, sometimes with a “honesty box” to leave your money in.

According to the French government, the sale of fruit and vegetables from one’s garden falls into the category of “incidental income”. 

If, however, your garden or allotment is separate from your home, income from the sale of crops is taxed as farm income, and you must register as a business – which you must also do if you intend to make growing and selling produce your main source of income.

A smallholders/small farmers regime – micro-bénéfice agricole – is applied if the average income, calculated over three consecutive years, does not exceed €85,800 before tax.

Homemade food

One-off charity bake sales are one thing, but if you want to make and sell cakes or other homemade food for profit, there are specific rules to follow – with fairly hefty punishments, up to and including imprisonment, for failing to respect them. 

One of the first things to do is to declare your activity on the Guichet Unique (One Stop Shop) website and obtain approval if you use any products of animal origin. 

Be aware that you will not get a pitch at a market if your business is not properly registered, complete with a SIRET number and a market trader’s card – known as a carte permettant l’exercice d’activités non sédentaires

The good news is that the card is free from your local chambre de commerce. It just takes a bit of paperwork, and a passport photograph… Then you can make a formal application to the market where you want to trade.

As well as the market trader’s card, you will need:

  • a temporary occupation authorization (AOT);
  • a licence for the sale of takeaway drinks or alcohol, if appropriate;
  • approval from veterinary services, if you’re selling cooked meat-based foods. Professionals must also submit a declaration of handling of foodstuffs of animal origin to the direction départementale chargée de la protection des populations (DDPP) .

If you want to set up a stall or van away from an established market, you will need to visit the local mairie to ask about a pitch, which you may have to pay for.

You must also respect current standards regarding food safety and kitchen hygiene. For example, you have to complete a food safety training course, while your kitchen will be subject to health authority inspections to ensure it meets current hygiene standards, and that you follow safe food handling methods.

All food that you sell must be correctly labelled, with information about ingredients, allergens, and the date of preparation.

If, however, you are already registered as a farmer or local food producer, you can sell foodstuffs related to your farming business under more relaxed rules.

SHOW COMMENTS