Finnish dining culture favors self-service over table service in restaurants

In restaurants in Crete, customers are promptly served drinks at their tables, a sharp contrast to the culture in Finland where patrons head straight to the bar upon entering and order drinks themselves. Table service is virtually nonexistent in Finnish establishments.

Several factors contribute to the absence of table service in Finnish venues, according to restaurant industry experts. One significant reason is the high cost associated with employing waitstaff. Marja Hemmi, an educational director at Perho Business College, notes the ongoing labor shortage of skilled servers and emphasizes that restaurant owners are under considerable financial strain due to heavy taxation and rising costs.

Despite the desire for a more European-style dining experience, including table-served cappuccinos, the hospitality sector faces similar challenges across the continent.

Another factor is speed. Until the 1950s, the sale of alcoholic drinks from the bar was prohibited in Finland, prompting a hospitality model focused on quick self-service. Customers often prefer to order at the bar for efficiency. “When I go to the bar, I’m ready to order, but if a server approaches my table, I might not yet know what I want,” remarks a local patron.

Weather conditions also influence customer volume, especially for outdoor dining. Juha Nalli, who runs a terrace restaurant, observes that rainy days can lead to drastic drops in customer turnout, making it risky to hire additional staff for table service.

Moreover, Finnish culture has cultivated a self-service mindset, beginning in school cafeterias. “We’ve been taught to take our own food and clear dishes afterward,” explains Hemmi, reflecting the ingrained habits of independence within the Finnish dining experience.