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OPINION

OPINION AND ANALYSIS

Five things you never get used to in Sweden

The Local's northern Sweden reporter Paul Connolly truly loves his adopted home. But after three years of living in Scandinavia, he's convinced there are at least five Swedish habits and traditions he will never come to terms with.

Five things you never get used to in Sweden

1. Conformity, most of the time

You must fit in. Individuality is not usually prized. This is one of the oddest traits of Swedes for me, because their contribution to popular culture is so disproportionately huge relative to their small population.

Being a pop music superpower (Sweden is the third largest producer of pop music after the US and UK) shouldn’t sit easily with a nation that frowns on those who drive flash cars or exhibit any flamboyance. Pop music and the arts in general are about expressing your creativity. How does this fit in with the country of 'lagom' (the Swedish word for 'just enough')?

This startling contradiction genuinely baffles me. I can usually explain the cultural tics of the Swedes but not this one.

I’m rather gregarious and opinionated (in case you hadn't noticed). But I just about get away with being a bit of a big mouth because I’m not Swedish and considered a rather exotic creature up here.

However, I do worry slightly about my twin daughters. They already stand out at dagis (kindergarten) by being so driven and utterly indifferent about what others think of them. They’re much more effervescent than other children their age. When one of them embarks on a rampage around the local store they often attract glances of disbelief from the Swedes. Their children are so obedient and reserved compared to my twin tornados.

We really want to stay living here. But will our girls fit in? Or will their exuberance deter other children from becoming friends with them? Or, worse still, will their natural spark be extinguished by the need for conformity?


Paul Connolly is worried about his children's future in Sweden. Photo: TT/Gorm Kallestad

2. The food

Although I love northern Sweden, I can’t even begin to defend northern Swedish cuisine.

Basic recipe: find a pot, plonk some meat and potatoes in it, smother it in cream and stick a pickled something on top.

I understand why Swedes rely so heavily on dairy products. A cuisine relies on the ingredients that are readily available, after all. But, seriously, it’s time to move on. You no longer need to rely on seasonal produce.

Step away from the cream. Leave that cheese alone. Stop pickling everything. Embrace the tomato, try a little chilli, experiment with flavour.

3. Family time

We left behind career paths in London that demanded 12-hour days (at least) and utter dedication to work. We were defined by what we did for a living. Sweden could hardly be more different. Work here is seen as secondary to family.

This is, of course, how it should be. It’s a much healthier way to live. Yet I just cannot get used to it. I become frustrated by the lack of urgency when it comes to tradesmen. I want my bathroom finished this year not next. I’d like you to answer my email today rather than next week (or not at all). Also, you take all of July off?

This is, obviously, my problem. The Swedes’ attitude is to be lauded. Work should not become your life. Some day, I will become as relaxed in my approach to work. It might not be any time soon, though.


Swedes enjoying family time. Photo: Johan Wilner/TT

4. Systembolaget

At first I railed against the state monopoly on alcohol. Where we lived in London, I had a 30-second walk to buy a bottle of wine.

Here, it’s a 40-minute drive to our nearest state-run booze shop, Systembolaget. It is closed every evening and on a Sunday.

It can be seriously inconvenient, especially if you have an unexpectedly boisterous gathering at home on a Saturday night and only a few beers in the fridge.

However, three years on, I think it’s a very sensible approach to the moderation of the public’s intake of an intoxicant. As a method of tackling a public health issue it makes perfect sense.

And the shops do have, up here at least, an excellent array of products. That said, I just know that I’ll soon be cursing it on a Sunday afternoon when friends pop over and there’s not a drop of booze in the house…


Products from a state-run Systembolaget store. Photo: Fredrik Sandberg/TT

5. Swedes know best

Swedes (like many Americans) think that the way they do things is the best way – their university degrees are better, their work practices are better, etc. 

Annoyingly, unlike Americans, Swedes’ superiority complex is mostly warranted. After all, the Swedes are ahead of the curve on many issues.

But that doesn’t mean that newcomers to the country cannot offer a fresh perspective. Unfortunately, many Swedes have no desire to consider an outsider’s approach, or listen to new solutions to old problems.

I’ve made suggestions to a few organisations up here on how they might improve their services. I was met, with just one exception, with glazed eyes and a complete lack of interest. I’ve met many other ‘new Swedes’ who have experienced exactly the same high level of indifference and have just given up.

The attitude from the local Swedes is very much, “Oh, we’ve always done it this way, and we’re OK – why would we change?”

They just waddle along complacently, happy with their lot, not at all bothered that there is a whole world out there that might, just might, know how to do some things a little better than they do.

FOOD AND DRINK

OPINION: Are tips in Sweden becoming the norm?

Should you tip in Sweden? Habits are changing fast thanks to new technology and a hard-pressed restaurant trade, writes James Savage.

OPINION: Are tips in Sweden becoming the norm?

The Local’s guide to tipping in Sweden is clear: tip for good service if you want to, but don’t feel the pressure: where servers in the US, for instance, rely on tips to live, waiters in Sweden have collectively bargained salaries with long vacations and generous benefits. 

But there are signs that this is changing, and the change is being accelerated by card machines. Now, many machines offer three preset gratuity percentages, usually starting with five percent and going up to fifteen or twenty. Previously they just asked the customer to fill in the total amount they wanted to pay.

This subtle change to a user interface sends a not-so-subtle message to customers: that tipping is expected and that most people are probably doing it. The button for not tipping is either a large-lettered ‘No Tip’ or a more subtle ‘Fortsätt’ or ‘Continue’ (it turns out you can continue without selecting a tip amount, but it’s not immediately clear to the user). 

I’ll confess, when I was first presented with this I was mildly irked: I usually tip if I’ve had table service, but waiting staff are treated as professionals and paid properly, guaranteed by deals with unions; menu prices are correspondingly high. The tip was a genuine token of appreciation.

But when I tweeted something to this effect (a tweet that went strangely viral), the responses I got made me think. Many people pointed out that the restaurant trade in Sweden is under enormous pressure, with rising costs, the after-effects of Covid and difficulties recruiting. And as Sweden has become more cosmopolitain, adding ten percent to the bill comes naturally to many.

Boulebar, a restaurant and bar chain with branches around Sweden and Denmark, had a longstanding policy of not accepting tips at all, reasoning that they were outdated and put diners in an uncomfortable position. But in 2021 CEO Henrik Kruse decided to change tack:

“It was a purely financial decision. We were under pressure due to Covid, and we had to keep wages down, so bringing back tips was the solution,” he said, adding that he has a collective agreement and staff also get a union bargained salary, before tips.

Yet for Kruse the new machines, with their pre-set tipping percentages, take things too far:

“We don’t use it, because it makes it even clearer that you’re asking for money. The guest should feel free not to tip. It’s more important for us that the guest feels free to tell people they’re satisfied.”

But for those restaurants that have adopted the new interfaces, the effect has been dramatic. Card processing company Kassacentralen, which was one of the first to launch this feature in Sweden, told Svenska Dagbladet this week that the feature had led to tips for the average establishment doubling, with some places seeing them rise six-fold.

Even unions are relaxed about tipping these days, perhaps understanding that they’re a significant extra income for their members. Union representatives have often in the past spoken out against tipping, arguing that the practice is demeaning to staff and that tips were spread unevenly, with staff in cafés or fast food joints getting nothing at all. But when I called the Swedish Hotel and Restaurant Union (HRF), a spokesman said that the union had no view on the practice, and it was a matter for staff, business owners and customers to decide.

So is tipping now expected in Sweden? The old advice probably still stands; waiters are still not as reliant on tips as staff in many other countries, so a lavish tip is not necessary. But as Swedes start to tip more generously, you might stick out if you leave nothing at all.

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