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Stop treating Norrland like a monkey in a zoo

Norrland is not a charming, awkward place you go to visit – it is more than half of Sweden, writes Anna-Stina Ericson.

Stop treating Norrland like a monkey in a zoo
Anna-Stina Ericson. Photo: Private

Sweden likes to shout about how developed we are compared to many other countries, in all fields. This outward image of a close-knit Sweden is how we hide the actual reality. A reality characterized by social exclusion and class divides.

This clearly shows in the countryside. The rural areas which, like a monkey in a zoo, have become a place for the exploitation by Greater Sweden. Contempt is a term that indicates exactly what is happening in the cities, where the countryside is slandered and laughed at.

I grew up on a dairy farm in western Jämtland. I spent my childhood working next to my parents every day, from early morning to late evening. I was brought up to be an individual who cares for the countryside, the part of Sweden that remains in the background.

It was not until I got older that I became aware of the stereotypical image of Norrland in southern Sweden – and realized what an enormous risk that image entails. The image of northerners as incompetent, alcoholic, racist and alien to any kind of development. The image of a person who got stuck in the 19th century.

What is dangerous about this image is that the northerner – norrlänning – is dismissed as unnecessary, and Norrland as something the native should leave as soon as they get the chance, lest they too become part of the toothless trash. This dismissal of Norrland thus makes it acceptable to exploit rural resources.

My background has made me intimately familiar with reductions in milk prices and how the big companies in Stockholm profit on the hard work and slog of the farmers. My father has worked every day, throughout his 72 years, on the farm for an income equivalent to its expenses. Delivering milk to the middle class families in wealthy Stockholm suburb Danderyd thus means he makes a profit of zero kronor – which, in a society where your economic circumstances determine everything, is completely unacceptable. This is one part in the degradation of Norrland and its countryside.

The stereotypical image of Norrland not only allows for an exploitation of its natural resources, but also for a certain way of looking at the people who live there. Norrland is defined as an idyllic region where Swedes from southern Sweden go to build their summer houses or visit a farm. Norrland becomes a place to visit, not to live. The enormous pride I feel of the hard labour and the setbacks people from rural Norrland have fought through outweighs those Stockholmers who dismiss my heritage as “oh, okay, you're from Norrland?”.

I'm from Kälen, a village of three dairy farms in western Jämtland. I'm not “from Norrland”, that is 59 percent of Sweden's geographical area. It angers me to see what my parents and ancestors have built up downgraded to a low-cost milk carton or a scenic painting.

Norrland is not a charming, awkward place to exploit as you please – Norrland is angry.

This article was written by Anna-Stina Ericson, who blogs in Swedish here. It was first published in Swedish by Metro.

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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