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6 things you need to know about Danish working culture

There are many useful things worth keeping in mind as a newcomer to the Danish workplace, writes guest columnist Kay Xander Mellish.

6 things you need to know about Danish working culture
Dogs are (unfortunately) not common in Danish offices. File photo: Anders Birger Schjørring/Ritzau Scanpix

More than 200,000 foreigners are now at work in Denmark, according to the Confederation of Danish Industry. But the fine points of Danish business etiquette can be tricky for foreigners. Many of the “rules” are unwritten, and Danes have expectations of their business partners they might not always be aware of themselves.

In my book “How to Work in Denmark: Tips on Finding a Job, Succeeding at Work, and Understanding Your Danish Boss,” I talk about some of these unsaid expectations and unwritten rules of Danish business etiquette. 

Here are a few of them.

Trust is a key factor in both Danish culture and Danish business culture. Having hired you, your Danish boss will assume she can trust you: she will give you a project and expect that you will be able to complete it on time and up to standard. If you are delayed or make a mistake, admit it as soon as possible. Danish bosses and colleagues can accept the occasional error, but they won’t accept a lie or a cover-up. 

Treat your boss with the same respect that you treat the cleaning man – and vice-versa. The Danish culture of equality means that bosses don’t expect bowing and scraping – they prefer to be just part of the team, more of a coach than a general. On the flip side, it’s important to treat administrative staff and service personnel in Denmark in a dignified manner. Being abrupt or dismissive to them is considered extremely rude.

Denmark is an informal culture; formality can be seen as unfriendliness. In your LinkedIn photo or job application photo, you should be smiling and relaxed, like someone it would be enjoyable to share a coffee break with. (Too many foreigners use serious-looking passport-type photos.) Work clothing is informal, too. Whether you’re male or female, you can wear a shirt or sweater and business trousers to most offices. Business suits are rarely required; skirts and dresses never are.

In a Danish business meeting, you are expected to speak up with your opinions, regardless of your place within the corporate hierarchy. Many foreigners are afraid to contradict the boss, but in Denmark this is accepted and expected – the boss will actually be angry if you don’t say something and he ends up making a bad business decision because of it. Arrive at the meeting with a well-researched point of view and express it politely; this will earn you the respect of everyone on your team.

READ ALSO: OPINION: Why do Danish leaders seem rude?

Danish humour can be difficult for foreigners to understand. It’s based on the “law of Jante”, an informal concept that nobody can think themselves better than anyone else. At its best, Danish humour involves gentle self-mocking, like the “failure cake” or “failure beer” people buy for friends after making an embarrassing mistake. At its worst, it can be sarcastic and unkind. If you’re not sure about whether something a Danish colleague said was supposed to be joke, ask.

Making friends in Denmark is tricky, because most Danes see friendship as a long-term enterprise and often have their schedules full with extended family and people they have known since childhood. Don’t expect your colleagues to hang around with you outside of working hours or go for a beer after work, particularly if they have children. Instead, find friends through your outside interests – athletic clubs, knitting clubs, volunteer groups, and political parties are all good starting points.

On the other hand, if your colleagues are gathering during the workday for a celebratory piece of cake, it’s important to join in – even if all you consume is a cup of tea. Taking time for a cake break is a good way to show you’re friendly and want to be part of the team; cake is an important part of Danish business etiquette.

Kay Xander Mellish is a keynote speaker about Danish culture and Danish business culture. You can book Kay for a presentation on doing business in Denmark here. Kay blogs at HowtoLiveinDenmark.com and her How to Live in Denmark podcast is free on iTunes and Spotify.

 

 

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WORKING IN DENMARK

‘I can only say ‘tak’: What you need to get a job at a high-end restaurant in Denmark

The Local asked readers working at high-end restaurants in Denmark for their best tips on getting jobs or internships. This is what they said.

'I can only say 'tak': What you need to get a job at a high-end restaurant in Denmark

There’s been quite a few recent articles, both in Danish newspapers such as Politiken and in international newspapers like the Financial Times, that have highlighted the darker aspects of the restaurant scene in Copenhagen, with excessive use of unpaid interns, borderline inhumane working hours, and reports of workplace abuse. 

But the truth is, this characterises top-level restaurants the world over, and want-to-be chefs and front-of-house staff still stream to Copenhagen looking to get an illustrious name on their CV. 

So what do you need? 

First things first, speaking Danish, particularly if you work in the kitchen, is not at all necessary. 

“There’s no Danish needed,” said an American who had worked at Noma, one of the three restaurants in Copenhagen with three Michelin stars. “90 percent of people there are not Danish. Some people have been there over 10 years and don’t speak it.”

“You absolutely don’t need Danish,” agreed Antoine, a French respondent. “I’m working in a Michelin and the only thing I can say is ‘tak’.” 

It’s not even always necessary if you’re working as a waiter or sommelier. 

“The front-of-house language is English and/or Danish, at least in Copenhagen,” said Max, who works as a restaurant manager at a top-end hotel. “If you have extra languages that’s a big bonus.”

What you might need is specialist kitchen terminology in English, although as you also need some experience, you will probably have picked that up on the way. 

“Do you need Danish? No, but you need to know the kitchen lingo,” said Dominik from Poland, who works for a supplier to the food industry. 

READ ALSO:

What is necessary is experience. If you’ve never set foot in a kitchen or worked tables ever before, you’re unlikely to get a try-out at a Michelin star restaurant in Denmark, even as an unpaid intern. 

“What sort of experence you need depends on what role you are aiming for: front of house will have different expectations compared to the kitchen,” Dominik said. “To get your foot through the door, you need experience and references.” 

The main restaurants encourage applicants to get in touch over email, with people seeking work at Geranium encouraged to send applications to Alessandra Andrioli at kitchencareers@geranium.dk. Jordnær, the latest addition to the three-star club, has no information on application, but its email is info@restaurantjordnaer.dk. 

Noma, the most famous of the three, has a careers page here, which currently has no jobs on offer. 

Very often though, hiring even at Denmark’s top-end restaurants can be informal, with news on job vacancies shared word of mouth, or on in posts on Instagram or other social media, and jobs filled through personal recommendations, or even simply given to the person who happens to turn up and ask at the right time. 

“To get in as an intern, you just need to be young, and have a background in cooking, ideally at a high-end kind of place,” said the American respondent who had previously worked at Noma.

“Some just show up and ask if they can volunteer, and quite a few get internship positions. Especially if the place is very low on labour. Young chefs would just show up, ask to give their CV in person and if the timing was right, get a position.” 

A Nepalese chef with experience in London, Paris, and Dubai, said he had been given an hour-long interview and then “four hours of unpaid trials starting from cutting tomatoes and going up to plating dishes”, before being offered a position at just 130 kroner an hour. His main tip for getting a job was simply to accept the low wage offered and not try to negotiate anything higher. 

Max also recommended “going to the restaurant itself and asking to speak to the manager”, although he said this worked best at “smaller restaurants and non-chains”. 

“Hospitality is still old school in many places. I get too many CVs which don’t tell me much. Many times I hire purely based on the person’s character and attitude and train the skills I need. Sending a copy/paste email doesnt really cut it for good quality places.” 

Laura, from France, a former head waiter at a Michelin restaurant in Copenhagen, said that networking was a good way into a job, recommending that those seeking a position regularly attend events like cocktail-making competitions, other industry nights, and hang out in bars frequented by restaurant personnel. 

Events like the Mad Symposium or the Copenhagen Cooking and Food festival might be worth a visit. 

Max argued that to get a job at a high-end restaurant in Copenhagen, waiters needed at the minimum a “basic understanding of wine, spirits, barista, mixology skills,” as well as “basic stock/inventory control”.

He said that if they could add to that specialist expertise in either working as a waiter, sommelier, barista, or mixologist this would make it “much easier”. 

For chefs and waiting staff who want to move to Copenhagen from elsewhere, he suggested getting a job in a major hotel chain in their own country, and then transferring to one of their hotels in Denmark. Once you have some experience in a Danish hotel, it will then be easier to move to an independent restaurant. 

So is it worth it? 

“It’s hard work but definitely much easier than in France, Italy or Spain, for exemple,” Laura argued. “Overall fair pay, but it widely differs from one restaurant to another.” 

Others were less positive. 

“Be ready for 14 hour shifts in an extremely competitive and more often that not toxic environment,” Dominik warned. 

Have you worked at a top-end restaurant in Denmark? Please tell us about it by filling in the form at this link (or below) and we’ll add you comments to this article. 

 

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