This was my first working week in France, not counting my stint as an au pair (nanny) 10 years ago. I've discovered just how bureaucratic the French can be - as one of my students reminded me, about 25% of the workforce in France work in the public service sector, so if systems were simplified many people would be out of work for lack of paper to push around.The French government is very protective of its country's workers, which can be a good thing. This means that it is very hard to fire someone in France because they are protected by their contract. You cannot get a (declared, legal) job here without a contract. I expected to turn up and work as a casual teacher, as I did in Sydney, with no paid holidays, no job security and work when it was available.
Instead, I have a contract for 5 weeks and a specified number of working hours, and I had to take a medical test because it is a French govt requirement that all employees do so. I also had to go and queue at a govt office to show them my work visa so they could print me a letter saying I have the right to work in France (what was the visa for then?)
The French students I've taught so far have been lovely and very talkative. I work at the school's 2 campuses; one is not far from the Opera House, and the other is just off the Champs Elysées. I decided to take advantage of this location and checked out the 'Arche de Triumphe' this week. There were loads of tourists queuing to buy tickets to climb it, but Jon and I won't do the same as we'd rather go up the Eiffel Tower - it's much higher.
Since I've only had 10 hours of teaching work this week, I've had a lot of time to shop - for food. Twice a week there are food markets down the street from our place, and I love going there to get our groceries because they're really cheap. Like a French version of Paddy's markets in Chinatown, Sydney. Except the vendors all compete by calling out "Tout à 1 euro!" (everything for 1 euro) And indeed it seems that everything is 1 euro a kilo, or thereabouts. Moroccan strawberries have been cheap the last few weeks, so we've eaten lots of those.
Cathlin

