{"id":2365,"date":"2015-08-10T13:36:57","date_gmt":"2015-08-10T13:36:57","guid":{"rendered":"http:\/\/www.barkultur.sk\/blog\/?p=2365"},"modified":"2015-08-10T17:05:37","modified_gmt":"2015-08-10T17:05:37","slug":"si-naozaj-dobry","status":"publish","type":"post","link":"http:\/\/www.barkultur.sk\/blog\/si-naozaj-dobry\/","title":{"rendered":"SI NAOZAJ DOBR\u00dd?"},"content":{"rendered":"

V poslednom \u010dase sa zam\u00fd\u0161\u013eam nad t\u00fdm, ako je mo\u017en\u00e9, \u017ee n\u00e1m st\u00e1le ch\u00fdbaj\u00fa kvalitn\u00ed pracovn\u00edci. Nemysl\u00edm teraz len Z\u00e1hir, ale ako po\u010d\u00favam kolegov po celom Slovensku, tento probl\u00e9m m\u00e1 takmer ka\u017ed\u00e1 prev\u00e1dzka. Pred
\n\"Sn\u00edmka<\/a>ned\u00e1vnom som sa prech\u00e1dzal po jednej z nitrianksych ul\u00edc, na ktorej s\u00fa pomerne husto rozmiestnen\u00e9 gastroprev\u00e1dzky r\u00f4zneho typu a ka\u017ed\u00e1 mala vo v\u00fdklade papier, \u017ee niekoho h\u013eadaj\u00fa. V\u010dera som dokonca videl \u010dl\u00e1nok z rak\u00faskych m\u00e9di\u00ed na t\u00e9mu tohto probl\u00e9mu, ktor\u00fd zasiahol rak\u00fasku gastron\u00f3miu! Kto by tomu veril?<\/p>\n

\u00a0Boj\u00edm sa, \u017ee to bude e\u0161te hor\u0161ie. \u017de t\u00fdmto probl\u00e9mom bud\u00fa trpie\u0165 hlavne kvalitn\u00e9 koncepty, ktor\u00e9 bud\u00fa musie\u0165 po\u013eavi\u0165 zo svojho nastaven\u00e9ho \u0161tandartu, preto
\n<\/a>\u017ee pracovn\u00edci nemaj\u00fa jednoducho kapacitu na to, aby pochopili, v \u010dom spo\u010d\u00edva jedine\u010dnos\u0165 dan\u00e9ho podniku. Mo\u017eno aj chc\u00fa, ale jednoducho nemaj\u00fa na to bunky, preto \u017ee iba pr\u00eds\u0165 do pr\u00e1ce a by\u0165 v nej naozaj nesta\u010d\u00ed. Nesta\u010d\u00ed iba obsl\u00fa\u017ei\u0165. Je nutn\u00e9 da\u0165 nie\u010do naviac, zauja\u0165, by\u0165 r\u00fdchly, usmiaty, vzl\u00e1da\u0165 viac \u010dinnost\u00ed naraz, ma\u0165 otvoren\u00fa myse\u013e a aj fyzick\u00fa v\u00fddr\u017e pracova\u0165 v tempe p\u00e1r hod\u00edn v kuse.
\nJa dos\u0165 dobre t\u00fato situ\u00e1ciu v dne\u0161nej dobe nech\u00e1pem. Mysl\u00edm si, \u017ee pr\u00e1ve koncepty, kde sa kladie d\u00f4raz na kvalitu produktu, kde m\u00f4\u017ee \u010dlovek s hrdos\u0165ou a bez strachu hos\u0165ovi nie\u010do dobr\u00e9 pon\u00faknu\u0165, by mali ma\u0165 tak\u00fdchto pracovn\u00edkov na v\u00fdber. V dne\u0161nej dobe, ke\u010f mlad\u00ed nechc\u00fa by\u0165 priemern\u00ed, ke\u010f sa chc\u00fa p\u00fd\u0161i\u0165 kvalitn\u00fdm zna\u010dkov\u00fdm oble\u010den\u00edm, nov\u00fdm smartf\u00f3nom, chc\u00fa by\u0165 jedine\u010dn\u00e9 osobnosti, tak t\u00edto sa uspokoja s priemerom? Id\u00fa pracova\u0165 tam, kde sa po nich dokopy nikto ni\u010d nechce, alebo \u017ee \u0161\u00e9fovi je jedno, \u010di ich dnes vyhod\u00ed a zajtra nahrad\u00ed in\u00fdm? Toto im vyhovuje? Ut\u00e1panie sa v priemernosti, \u0161patn\u00e9 poh\u013eady \u0161\u00e9fov, nespokojn\u00fd hos\u0165, ktor\u00fd ich nem\u00e1 r\u00e1d? Ako je toto v\u00f4bec mo\u017en\u00e9?
\nNie je kr\u00e1sne poveda\u0165 hos\u0165ovi, \u017ee v\u00e1m dnes pri\u0161iel \u010derstv\u00fd mrkvov\u00fd kol\u00e1\u010d, \u010di iba pred t\u00fd\u017ed\u0148om upra\u017een\u00e1 k\u00e1va, ktor\u00e1 chut\u00ed po marhuliach a nektarink\u00e1ch? \u017de dnes kolega za barom pripravuje skvel\u00fd drink zo sez\u00f3nnych \u010dere\u0161n\u00ed? \u017de v\u0161etko, \u010do pou\u017e\u00edvate u v\u00e1s je poctiv\u00e9 a vytvoren\u00e9 s rados\u0165ou a l\u00e1skou? Mysl\u00edte si, \u017ee hos\u0165 na v\u00e1s bude kuka\u0165 jak tela? Nie, dne\u0161n\u00fd hos\u0165 nebude. Ak mu pon\u00faknete dobr\u00fd produkt, bude r\u00e1d. Bude ma\u0165 r\u00e1d aj v\u00e1s, preto \u017ee mu chcete da\u0165 nie\u010do dobr\u00e9. Nem\u00f4\u017ete to robi\u0165 preto, lebo mus\u00edte. Tak to nefunguje. To, \u010do naozaj mus\u00edte, je ma\u0165 presved\u010denie o tom, \u017ee ten mrkvov\u00fd kol\u00e1\u010d je tak neskuto\u010dne dobr\u00fd, \u017ee by ste sami zjedli hne\u010f dve porcie naraz a zap\u00edjali by ste to kr\u00e9mov\u00fdm kapu\u010d\u00ednom z v\u00fdberovej k\u00e1vy. Mus\u00ed to by\u0165 prirodzen\u00e9 a \u00faprimn\u00e9. Ak ste zl\u00fd \u010dlovek, egoistick\u00fd a neochotn\u00fd urobi\u0165 pre druh\u00e9ho \u010dloveka nie\u010do navy\u0161e, tak v\u00e1m hovor\u00edm, \u017ee to nebude fungova\u0165. \u017de v\u00e1m je jedno, \u010do si o v\u00e1s \u013eudia myslia? To si m\u00f4\u017ee dovoli\u0165 Rytmus, ten je za vodou, vy si\u00a0\u010falej p\u00fdtajte peniaze od otca.\u00a0 Vy ostatn\u00ed, ktor\u00ed ste pochopili t\u00fato dobu, t\u00ed, ktor\u00fdm v\u00e1m z\u00e1le\u017e\u00ed v prvom rade na sebe, ako v\u00e1s bud\u00fa \u013eudia vn\u00edma\u0165, \u010di v\u00e1s bud\u00fa ma\u0165 radi, zdvihnite kone\u010dne hlavu. Za\u010dnite sa obzera\u0165 po konceptoch, kde to myslia v\u00e1\u017ene. Kde sa zameriavaj\u00fa na to, aby odi\u0161iel hos\u0165 spokojnej\u0161\u00ed, ako bol pred t\u00fdm, ke\u010f sem pri\u0161iel. Ka\u017ed\u00fd jeden raz. Bez oh\u013eadu na to, ak\u00fa m\u00e1te dnes n\u00e1ladu, a \u010di ste sa poh\u00e1dali s mamou, alebo frajerom.
\nUsmievajte sa na svet a obklopujte sa kr\u00e1sou okolo v\u00e1s. Pekn\u00fdm oble\u010den\u00edm v pr\u00e1ci, pekn\u00fdm n\u00e1padit\u00fdm interi\u00e9rom, nakreslen\u00fdm kapucinom, ktor\u00e9 nesiete hos\u0165ovi, alebo dokonale vyv\u00e1\u017een\u00fdm studen\u00fdm drinkom, ktor\u00fd vyzer\u00e1 ako z najlep\u0161ieho baru v New Yorku. Obklopujte sa pekn\u00fdmi hos\u0165ami, preto \u017ee ke\u010f vy budete vy\u017earova\u0165 pozit\u00edvno, aj va\u0161i hostia bud\u00fa kraj\u0161\u00ed a oh\u013eaduplnej\u0161\u00ed k v\u00e1m. Hostia sa v\u00e1m zrazu bud\u00fa vedie\u0165 po\u010fakova\u0165 a povedia v\u00e1m, \u017ee si prosia a nie \u017ee im m\u00e1te donies\u0165.
\nZa\u010dnite sa menej s\u00fastre\u010fova\u0165 na to, \u010do je nap\u00edsan\u00e9 na nete. Nemyslite si, \u017ee ke\u010f pozn\u00e1te pr\u00ed\u010dinu kr\u00e1tko dr\u017eiacej cremy na va\u0161om espresse, \u017ee to mus\u00ed hos\u0165 akceptova\u0165. Cho\u010fte na raj\u00f3n a pochop\u00edte, \u017ee hos\u0165 od v\u00e1s o\u010dak\u00e1va kvalitn\u00fd produkt a \u00fasmev a nie chemick\u00e9 pou\u010dky. To sa nau\u010d\u00edte jedine vonku, medzi hos\u0165ami, nie vysed\u00e1van\u00edm na fejsb\u00faku a sledovan\u00edm soci\u00e1lnych siet\u00ed. Darmo m\u00e1te fotku s Erikom Lorinczom, to s v\u00e1s e\u0161te nerob\u00ed barmana. Pr\u00e1ve naopak. Ak ju m\u00e1te, o\u010dak\u00e1va sa, \u017ee ste pochopili o \u010dom je bar a \u010do m\u00e1 robi\u0165 naozajstn\u00fd barman.
\nNaozajstn\u00fd barman si h\u013ead\u00e1 bar. Bar, ktor\u00fd db\u00e1 na kvalitu v ka\u017edom detaile. Bar, kde je naozaj dos\u0165 roboty, bar, kde sa mak\u00e1 niektor\u00e9 dni 8 a\u017e 10 hod\u00edn v kuse. To s\u00fa v\u00fdzvy naozajstn\u00fdch barmanov. Naozajstn\u00fd barman sa neuspokoj\u00ed s priemernos\u0165ou. Nechce pracova\u0165 v bare, kde robia sladk\u00e9 drinky pre mlad\u00e9 sle\u010dny, ktor\u00e9 maj\u00fa ledva osemn\u00e1s\u0165. Dobr\u00fd barman nepracuje v bare kde razia heslo, \u017ee \u010d\u00edm viac Moninu, t\u00fdm lep\u0161ie. \u017diadne sladk\u00e9 Pi\u0148akol\u00e1di\u010dky a Modr\u00e9lag\u00fanky. Dobr\u00fd barman miluje American Bar. Drinky, ktor\u00e9 boli pri vzniku, \u00a0miluje p\u00f4vodn\u00fd poctiv\u00fd American bar, z ktor\u00e9ho nepochopen\u00edm mnoh\u00fdch jedincov mysliac si o sebe, \u017ee s\u00fa barmani vznikol cirkus. Cirkus krik\u013eav\u00fdch drinkov, lietaj\u00facich flia\u0161, prerasten\u00e9ho ega a v\u00fdkrikov na fejsbuku. Dobr\u00fd barman ide nasp\u00e4\u0165 k z\u00e1kladom, nasp\u00e4\u0165 k poctiv\u00fdm drinkom, ktor\u00e9 sa skladaj\u00fa z poctiv\u00fdch a hlavne kvalitn\u00fdch surov\u00edn. Ide \u0165a\u017e\u0161ou cestou remeselnej zru\u010dnosti, na ktorej mak\u00e1 a vyh\u013ead\u00e1va si cestu, ako sa to nau\u010di\u0165. H\u013ead\u00e1 si miesto, kde tak pracuj\u00fa, a kde sa mu bud\u00fa venova\u0165. Dobr\u00fd barman sa bav\u00ed. Bav\u00ed sa v pr\u00e1ci, je ochotn\u00fd zamaka\u0165, je ochotn\u00fd pr\u00eds\u0165 o hodinu sk\u00f4r a stirova\u0165 a\u017e do zodratia ko\u017ee na prstoch, dok\u00fdm technika nie je presne tak\u00e1, ak\u00fa videl na videu, \u010di v bare, ke\u010f za n\u00edm mie\u0161al Stano Vadrna.
\nAk m\u00e1me na Slovensku dobr\u00fdch barmanov, tak by t\u00fdch 5 barov, ktor\u00e9 s\u00fa niekde inde ako zvy\u0161ok slovensk\u00e9ho sveta nemalo ma\u0165 probl\u00e9m s nov\u00fdmi pracovn\u00edkmi. Ako je to mo\u017en\u00e9, \u017ee odch\u00e1dzaj\u00faci kvalitn\u00fd barman nie je okam\u017eite nahraden\u00fd plnohodnotn\u00fdm barmanom, ktor\u00fd vie, \u010do bar naozaj je? Boja sa barmani kvalitn\u00fdch barov? \u010coho sa boja? Mno\u017estva pr\u00e1ce, chystania baru, no\u010dn\u00e9ho upratovania, \u010di nebodaj n\u00e1ro\u010dn\u00fdch host\u00ed? Alebo \u017ee nedostan\u00fa v\u00fdplatu? Hovor\u00ed si vari barman, \u017ee ja na to nem\u00e1m? \u017de e\u0161te potrebujem \u010das? \u010cas, ktor\u00fd str\u00e1vi\u0161 kde? V podpriemernom podniku? Alebo v bare, kde urob\u00ed\u0161 za ve\u010der 20 drinkov? Toto ti vyhovuje? Ak \u00e1no, nenaz\u00fdvaj sa dobr\u00fdm barmanom. Si len priemern\u00fd \u010dlovek na priemernom mieste. Jeden z mnoh\u00fdch. Jeden z miliardy polobarmanov, a polo\u0161tudentov.
\nAk v tom nechce\u0161 zosta\u0165, za\u010dni v prvom rade pi\u0165 dobr\u00e9 drinky a n\u00e1jdi si miesto, kde z tvojich z\u00e1kladov ktor\u00e9 za barom m\u00e1\u0161 a z tvojej pr\u00edjemnej prisp\u00f4sobivej povahy urobia dokonal\u00fd cocktial, na ktor\u00fd bude\u0161 s\u00e1m hrd\u00fd.
\nTy u\u017e vie\u0161, kde m\u00e1\u0161 h\u013eada\u0165, hlavne sa neboj…<\/p>\n

Posted by: Lubo\u0161 R\u00e1cz<\/p>\n

Photo Credit: Martin Halmo<\/p>\n

 <\/p>\n

 <\/p>\n<\/fb:like>","protected":false},"excerpt":{"rendered":"

V poslednom \u010dase sa zam\u00fd\u0161\u013eam nad t\u00fdm, ako je mo\u017en\u00e9, \u017ee n\u00e1m st\u00e1le ch\u00fdbaj\u00fa kvalitn\u00ed pracovn\u00edci. Nemysl\u00edm teraz len Z\u00e1hir, ale ako po\u010d\u00favam kolegov po celom Slovensku, tento probl\u00e9m m\u00e1 takmer ka\u017ed\u00e1 prev\u00e1dzka. Pred ned\u00e1vnom som sa prech\u00e1dzal po jednej z nitrianksych ul\u00edc, na ktorej s\u00fa pomerne husto rozmiestnen\u00e9 gastroprev\u00e1dzky r\u00f4zneho typu a ka\u017ed\u00e1 mala […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"yes","footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/2365"}],"collection":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/comments?post=2365"}],"version-history":[{"count":21,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/2365\/revisions"}],"predecessor-version":[{"id":2383,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/2365\/revisions\/2383"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=2365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=2365"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=2365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}