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OPINION AND ANALYSIS

OPINION: The pandemic showed me that neither writing nor life abroad should mean isolation

The reality of life as an expat is different from the romantic tropes, and the 'exile' of foreignness is often self-imposed. Here’s one experience of letting go of your preconceived notions about going native from the founder of the Stockholm Writers Festival.

OPINION: The pandemic showed me that neither writing nor life abroad should mean isolation
For Catherine Pettersson, writing has meant community, even during the pandemic. Photo: Birgit Walsh Photography

When I first moved to Sweden, I had some romantic ideas. Among them, I imagined myself as a writer in exile, drawing on my foreign experience for novels that would feature my new home country as a backdrop. It worked. Kind of.

My first novel had a Swedish protagonist who won the American Green Card Lottery. But, despite my best laid plans, my main character only spent a total of three chapters in Stockholm before moving to Chicago, which is, not-so-coincidently, my hometown.  

Another romantic notion from my early days here: I would not, under any circumstance, seek the friendship of Americans. Exiles don’t roll that way. Nope. I was becoming äkta svensk (true Swedish) and would hang exclusively with the locals.

This notion lasted for about two years until finally, desperate for genuine connection, I broke down and joined the Stockholm Writers Group where I found my people: a group of English-speaking writers with whom I could learn about writing and bond over the pitfalls of foreignness. Like that time I told my Swedish father-in-law he was a tremendous kuk (penis) instead of a tremendous kock (cook), a word which still seems wrong to this day.  

Years later, although the idea of “writer in exile” is sexy in an Ernest-Hemingway-day-drinking-in-Havana kind of way, it is also destructive.

Yes, writing is lonely. But it should never be done in isolation. Because at one point, to grow, a writer has to come out of the garret and lean on their tribe. There is no other way to learn about craft or about the complexities of the business.

For me, my writers group fulfilled the tribal yearning. But it also made me realize how many other would-be writers I knew toiling away in their own self-imposed exile. So, in 2017, I started the Stockholm Writers Festival. I’d lived here long enough and knew enough people to cobble together the faculty for the first edition. And here we are four festivals later (including a fully virtual one in 2020)…

The irony? By dropping the notion of writer in exile, I’ve woven myself much deeper into the fabric of my new home country. Through the Stockholm Writers Festival, I’ve gotten to know Swedes with whom I have a shared bond, which, after all, is the best way to make true friends.

Now, as we’ve all lived in another kind of exile thanks to the ‘p word,’ (don’t make me write it!) isolation has never been more unappealing.

Given the realities of our current “unprecedented times,” (another phrase I’d rather never see again), this year’s Stockholm Writers Festival will take place online in May. Bringing writers out of their garrets to meet agents and published authors to celebrate the written word. Together.

So, whatever your thing is—writing or basket weaving or whatever—if you’re toughing it out in a self-imposed exile because you think you need to “go native,” my advice to you is this: Don’t. Because as the great exile Ernest Hemmingway said, “You can’t get away from yourself by moving from one place to another.”

Catherine Pettersson is the founder of the Stockholm Writers Festival, an annual event that helps emerging writers become published authors. Her novel, A Daughter of the King, will be released in the summer of 2021 thanks to connections she made at different writers festivals.

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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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