Creating a split shift

A split shift is a working day divided into two parts, separated by an interruption longer than a simple lunch break. For example, a collaborator who works from 10am to 2pm, then from 6pm to 10pm. This is a common case in catering, hospitality and retail.

Shyfter offers two methods to handle this type of schedule. The choice depends on your needs and the modules you use.

Method 1: a single shift with a long break

Create a single shift by entering the start time and end time of the whole day (for example 10am to 10pm). In the Unpaid break field, enter the duration of the split (for example 4h for a four-hour split).

Technically, Shyfter accepts a break of up to 7 hours in this mode. Note: this is a software limit, not a legal limit. The duration actually allowed depends on the legislation and your sector (see the section below).

Main advantage: this is the only method compatible with the Dimona module. If you use Shyfter to declare the Dimonas of your students, you must use this option, because the Dimona declaration can only cover one shift per day.

Method 2: two separate shifts on the same day

Create two separate shifts for the same person, on the same day, with the right start and end times for each part (e.g. a shift from 10am to 2pm, and a second from 6pm to 10pm).

This method offers more flexibility if you want, for example, to assign different sections or tasks to each part of the day.

Note: if you use the Dimona module, do not create two separate shifts for students. Prefer method 1 (a single shift with a long break).

What the law says about the length of splits

The fact that Shyfter accepts a long break does not mean it is allowed everywhere. A split that is too long can be regulated, or even prohibited, depending on the country, the sector and the applicable collective agreement. The benchmarks below apply mainly to the horeca and catering sectors, where split shifts are frequent.

In Belgium (horeca, CP 302)

• The span of the day (from the start of the first period of work to the end of the last) is limited, in practice to 14 hours in the horeca sector: a split of several hours reduces the margin before reaching this limit accordingly.
• Each period of work cannot in principle be shorter than 3 hours.
• A daily rest of 11 consecutive hours must separate two working days.
• The use of split shifts must appear in the work regulations and/or the contract.

In France (hotel and catering, HCR agreement)

• A day can include only one split, with a maximum duration of 5 hours (in addition to break and meal times).
• The maximum span of the day is 13 hours for full-time (12 hours for part-time in HCR), in order to respect the 11 hours of daily rest.
• For part-time, when the split exceeds 2 hours (up to 5 hours), each of the two work sequences must last at least 3 consecutive hours, with compensation provided for by agreement.

These elements are provided for information only and do not constitute legal advice. The exact rules depend on your joint committee or your collective agreement, and may change. In case of doubt, check with your social secretariat, your legal advisor or the applicable agreement before scheduling recurring long splits.

Checking the split shift in the schedule

In the week view, the two shifts of the same collaborator display one below the other in their row. In the day view or the operations view, you clearly see the two slots and the split between them.