This is the topic that is boiling over in the conversations about work between chefs and food retailers: how will the catering industry be able to deal with the reduction of the working day to 37.5 hours a week? The Cabinet approved the text of the draft law on February 4, but the road to its implementation will be long, despite the fact that theory says that it must be done before December 31, 2025 and without affecting the workers' wages. For catering companies in particular, the reduction could be one more blow than they have been suffering in recent years, because the profession of serving is not linked to the exact control of the working day. Many chefs who own restaurants recognize that cooking and serving a dish involves more than seven and a half hours in a day. If the law were to go ahead, new formulas would have to be found that would have an impact on society. Which ones? The increase in the final ticket for a meal; adapt to new, shorter hours or probably with more holidays if they do not want to hire more staff, or simply "close down completely", as the president of the Barcelona bakers' guild, Jaume Bertran, drastically states. And if not, there is another way, which is the re-education of society, which would mean that they would eat lunch and dinner earlier and that football would be broadcast in the afternoon, among other pillars of the reform.