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HEALTH

Opinion: It’s time to make exercise at work compulsory

Swedish health blogger Malin Nylén argues that it's time for companies to make it compulsory for their employees to exercise during working hours.

Opinion: It's time to make exercise at work compulsory
Health blogger Malin Nylén. Photo: Sandra Birgersdotter

Stress has been accepted as an everyday occurrence because it's the same thing for everyone. Many people have children and work in jobs which require high performance levels, and at the same time little control and development opportunities. I know quite too much and have seen too many go under to be able to stand passively on the sidelines and watch while more and more people hit the wall.

Perhaps we could see it as every adult’s duty to make the best version of themselves available – both in the workplace and in their private life, through taking care of their health better? Are we able to take responsibility for ourselves, or is it maybe time for employers to step in?

I was one of those in the risk zone but managed to avoid the wall just in time. I dismissed clear warning signs like dizziness, short-term memory loss and mood swings as hypochondria and instead went full-throttle.

The turning point came when I met my partner and began to value my life outside of the office. Only then did I put my foot down and take control of my situation in life, like limiting my working hours and starting to exercise every morning before the job.

The balance between performance and recovery conditions the body’s immune system and our mental balance. Yet we continue to turn ourselves inside and out and push the limits, despite our awareness that prolonged stress without recovery takes a toll on both the body and brain. Our brain and central nervous system are just as sensitive as 20 years ago, but burdened with much more today.

How can companies help make a difference? Through practical measures, like for example putting in place compulsory exercise during working hours, employers can work against exercise becoming just another stress factor in an already time-pressured weekday. What we know for sure is that everyone becomes more productive and stress resistant by exercising. All kinds of exercise are good, but according to doctors regular cardiovascular exercise like running or cycling has the best effect on the brain.

Perhaps companies could use different carrots as motivation – like for example a pay increase or extra holiday days to get employees to live more healthily? Or why not bring in a health consultant who could help the company to put together a health program where employees get the chance to improve their health within working hours and as a result improve their performance levels?

There’s already a lot going on within this area because companies and politicians are beginning to realize that there are big profits to be made if people keep fit, given all that unhealthiness brings in both the costs for society and making lives miserable.

It is becoming more and more common for doctors to prescribe exercise and better eating habits instead of medicine.

My hope is that a law will be introduced on exercise at work. The question is how long we can wait.

How many more around us do we need to see get sick before more companies begin to take responsibility for their employees’ health?

This opinion piece was written by Swedish health entrepreneur and blogger Malin Nylén, who thanks Jonas Elfort Ek for inspiring it. The article was originally 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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