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OPINION

OPINION AND ANALYSIS

‘They call themselves clowns, but they are not’

Two clowns from children's charity Glädjeverkstan explain why the mask-wearing participants in a recent trend should not be considered clowns.

'They call themselves clowns, but they are not'
The people taking part in the recent 'killer clown' trend are not real clowns, argue Glädjeverkstan. Photo: Glädjeverkstan

We hospital clowns are putting clear distance between us and these people who are going around striking fear into children and adults while dressed up in distorted clown masks. We find it hard to put into words the disgust we feel over events where the sole purpose has been to behave threateningly towards innocent people.

They have kidnapped and twisted a comical, lovable figure into an abominable mask of horror. The clown has a history as a friend to children who spreads happiness. As such it is particularly cynical and malicious to try to associate clown masks with evil acts.

In hospital you encounter a lot of worry and fear. Our professional clowns work perceptively in improvised meetings where kids and their families get to control what happens.

It can be a very happy and uplifting thing, but also an encounter where the kids get to feel strong and validated for a while at a time where they are at their weakest and most vulnerable.

Glädjeverkstan’s clown medicine (clownmedicin) has since 1998 taken charge of hospital clown work at Astrid Lindgren’s Children’s Hospital in Stockholm.

We work together with hospital staff at the SABH department, which cares for seriously ill and isolated children at the home. We meet families at Lilla Erstagården Children’s Hospice in palliative care, and have been invited to attend memorial services because the clown’s visit meant so much to families.

At Glädjeverkstan 12 professional artists work six days a week to try and bring out and nurture the healthy core within hospitalized children and their families. We protect the sick and their families at a time in life where they are at their most fragile.

Our artists wear light clown make-up and colourful clown costumes which enhance the clown’s personality in order to help those we meet have a positive experience.

Clowning is an artistic profession which demands the mastery of many disciplines: comedy, improvising, juggling, acrobatics, slapstick, song and more. On top of that, hospital clowns are trained in hygiene, hospital routines, personal treatment and crisis handling.

The clown works to be spontaneous, heartfelt and builds on their shortcomings. The unique thing about hospital clowns is our perceptiveness, empathy and ability to mirror a child’s feelings and needs in this vulnerable situation.

We are proud of our work, and are happy every day to be able to help gravely ill children, their siblings and families through the long and difficult experiences at hospital.

The intimidating “clown types” we have seen in pictures and mobile phone videos in the media recently are scary to anyone.

They call themselves clowns, but they are not.

The people behind those masks know nothing about clown work, and should not be associated with all the serious and hard working clowns who are working at children’s hospitals, on stage, at refugee camps, and who do everything to spread warmth and humour to those who need it most.

This article was written by Anne Marie Möller and Eva Riepe, artistic leaders who also work as clowns at Glädjeverkstan. It was originally published in Swedish by SVT.

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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