That's actually not too bad

Why, when we say “actually,” we mean what we say—just not quite
© SHVETS production / Pexels
© SHVETS production / Pexels
Stefan Häseli
3. April 2026 | 
Stefan Häseli
3. April 2026
|
Stefan Häseli

Every rhetoric coach and presentation specialist insists: “You can cut out ‘actually.’ Just say what you want to say!” That’s true, of course. Because someone who says, “Actually, I think that’s a good thing,” might be thinking, “I like it, but I can’t afford it.”

That’s why I also think: just say it straight out!

But as always, “actually” isn’t inherently good or bad. “Actually” originally comes from “eigen” (meaning “one’s own”). It referred to what is truly inherent to or characteristic of something at its core.

In modern usage, it often creeps into our sentences like a polite mediator, ensuring that nothing sounds too sharp, too direct, or too definitive. We use it almost automatically.

Because “actually” is more of a master of softening these days.

A clear “I want to go” becomes a cautious “I actually wanted to go…,” which sounds less like a decision and more like a brewing intention. Suddenly, the statement is no longer firm, but wavers a little—more socially acceptable, but also less clear.

At the same time, “actually” is a specialist in nuances. When someone says, “He’s actually nice,” they rarely mean just friendliness. The word opens a back door through which quiet criticism slips in. It signals: There’s more to it, but I’m not saying it (yet).

And it offers protection from confrontation.

Perhaps that is exactly why we love “actually” so much. It allows us to be a little honest without committing ourselves. It protects us from confrontation and leaves room for nuance.

Or to put it another way: When we say “actually,” we mean what we say—just not entirely. But if we want to say what we really mean, we should still do so “actually-free.”

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!
Copyright for the featured images used:
© SHVETS production / Pexels
Advertorial

Head Chef at 25

Career Interview with Ben Schütz on His Journey Aboard the EUROPA with “sea chefs”

In just two and a half years, Ben Schütz worked his way up step by step from demi chef to chef de partie to sous chef before taking on the role of head chef in 2025. In this interview, he explains how he achieved this extraordinary success, what makes working on board so special for him, and why he recommends that young chefs take the plunge and join the crew.

Scholarship for Top Restaurants

Up-and-coming talents in the global race for internships

The international culinary scene is once again opening its doors to the next generation: The World’s 50 Best Restaurants has launched the application phase for the 2026 “50 Best Restaurants Scholarship”. In cooperation with Parmigiano Reggiano, the program is aimed at young chefs who are just starting their careers.

Experience Amsterdam

From fine dining to hidden gems and true favorites

Amsterdam has many sides: loud, lively, touristy. But above all, the city can surprise you. From Michelin-starred restaurants to hidden gems and true classics, we’ve compiled our personal highlights, ranging from fine dining to the humble fries stand.

quick & dirty
Conversation © SHVETS production / Pexels
That’s actually not too bad

Every rhetoric coach and presentation specialist insists: “You can cut out ‘actually.’ Just say what you want to say!” That’s true, of course. Because someone who says, “Actually, I think that’s a good thing,” might be thinking, “I like it, but I can’t afford it.”