{"id":2852,"date":"2016-12-04T17:11:54","date_gmt":"2016-12-04T17:11:54","guid":{"rendered":"http:\/\/www.barkultur.sk\/blog\/?p=2852"},"modified":"2016-12-05T17:58:40","modified_gmt":"2016-12-05T17:58:40","slug":"potulky-mladeho-hipstera-vo-2-po-slovensky","status":"publish","type":"post","link":"http:\/\/www.barkultur.sk\/blog\/potulky-mladeho-hipstera-vo-2-po-slovensky\/","title":{"rendered":"Potulky modern\u00e9ho hipstera vol.2 – po slovensky"},"content":{"rendered":"

\"latte<\/a>T\u00fdmto \u010dl\u00e1nkom by som chcel nadviaza\u0165 na dva moje predo\u0161l\u00e9 statusy ktor\u00e9 som p\u00edsal v Mn\u00edchove a v Bratislave. S\u00fa na mojom FB. profile verejn\u00e9, tak ak neviete, o \u010dom je t\u00e9ma, \u00a0k\u013eudne si to n\u00e1jdite.Svoj\u00edm p\u00edsan\u00edm nechcem niekomu u\u0161kodi\u0165, ani na neho ukazova\u0165 prstom, m\u00f4\u017ee to by\u0165 ka\u017ed\u00fd z n\u00e1s, preto \u017ee nikto nerob\u00ed svoju pr\u00e1cu v ka\u017edej sekunde na 100%. \u00a0Dnes, v \u010dase fejsb\u00faku je ve\u013emi \u013eahk\u00e9 kritizova\u0165 kohoko\u013evek, na ka\u017ed\u00e9ho m\u00f4\u017ete nap\u00edsa\u0165 n\u00e1zor, ka\u017ed\u00e9mu podniku m\u00f4\u017ete da\u0165 viac, \u010di menej pravdiv\u00fa recenziu nap\u00edsan\u00fa aj pod vplyvom alkoholu, alebo svojich \u017eensk\u00fdch dn\u00ed. P\u00ed\u0161em hlavne preto, aby sa \u010dlovek, ktor\u00e9ho sa to m\u00f4\u017ee dot\u00fdka\u0165 pou\u010dil. Nie som majster sveta, ani diplomovan\u00fd megakaviarnik, ani uzn\u00e1van\u00fd gastron\u00f3m. P\u00ed\u0161em len svoj n\u00e1zor. N\u00e1zor hos\u0165a, ktor\u00fd to vn\u00edma mo\u017eno tro\u0161ku citlivej\u0161ie, ale v z\u00e1sade som v\u017edy platiaci hos\u0165, ktor\u00fd si vyber\u00e1 kaviarne pod\u013ea kvality a za peniaze, ktore tam nech\u00e1 aj nie\u010do o\u010dak\u00e1va. Tak \u017ee ak kaviarnik, barista, barman, \u010di len oby\u010dajn\u00fd barback toto \u010d\u00edta, m\u00f4\u017ee to s nechu\u0165ou zatvori\u0165, alebo sa m\u00f4\u017ee z toho pou\u010di\u0165. Zadarmo. Za ni\u010d. Za svoj \u010das. In\u00ed si za to ber\u00fa peniaze, aby v\u00e1m poradili. \u010casto kr\u00e1t s\u00fa to v\u0161ak zbyto\u010dne vyhoden\u00e9 peniaze, ak to nepochop\u00edte vy sami…\"\"\"\"<\/p>\n

Ak ste si v\u0161imli, tie dlh\u00e9 statusy vznikli z dvoch d\u00f4vodov. Podobn\u00e9 koncepty a nepozorn\u00fd servis v nich mi dal ve\u013ea \u010dasu a priestoru na p\u00edsanie. T\u00fdm, \u017ee som nemal v oboch pr\u00edpradoch \u010do \u010d\u00edta\u0165, za\u010dal som si pozornej\u0161ie v\u0161\u00edma\u0165 svoje okolie a svoj mobil. V oboch pr\u00edpadoch sa jedn\u00e1 o renomovan\u00e9 prev\u00e1dzky ud\u00e1vaj\u00face vo svojich mest\u00e1ch trend a ovplyv\u0148uj\u00faci ur\u010dit\u00fdm sp\u00f4sobom gastronomick\u00e9 dianie.
\nV oboch pr\u00edpadoch sa to za\u010dalo dlh\u00fdm \u010dakan\u00edm na servis. V Mn\u00edchove to bolo krat\u0161ie, ale bolo ove\u013ea menej \u013eud\u00ed a barista sa venoval viac technike ako tomu, \u010do mu naozaj pr\u00edn\u00e1\u0161a peniaze. V druhom pr\u00edpade bol podnik relat\u00edvne pln\u00fd, ale vzh\u013eadom na po\u010det person\u00e1lu sa jedn\u00e1 viac o chybu organiz\u00e1cie prev\u00e1dzky.
\nPrv\u00fd z\u00e1sadn\u00fd probl\u00e9m, ktor\u00fd som si v\u0161imol bol, \u017ee person\u00e1lu ch\u00fdba energia. Ako keby nemali pocit, \u017ee pr\u00eddu do pr\u00e1ce maka\u0165. Je to probl\u00e9m celkovej spolo\u010dnosti, nov\u00e9ho poh\u013eadu na svoj \u017eivot, kedy n\u00e1m \u00a0je v\u0161ade vt\u013akan\u00e9 do hlavy, \u017ee v\u0161etko, \u010do rob\u00edme nem\u00e1me robi\u0165 nasilu a nem\u00e1me si vytv\u00e1ra\u0165 stres, preto \u017ee sp\u00f4sobuje choroby. Nem\u00e1me potrebu by\u0165 naozaj dobr\u00ed, uk\u00e1za\u0165, ako vieme maka\u0165 pr\u00e1ve v \u010dase, ke\u010f sa to od n\u00e1s najviac \u017eiada, ke\u010f m\u00e1me prida\u0165 do kroku, lebo hostia \u010dakaj\u00fa a ja chcem preda\u0165 \u010do najviac. Zab\u00fada sa na podstatu servisu, \u017ee treba by\u0165 r\u00fdchly. \u017de mus\u00edm zr\u00fdchli\u0165 krok, ma\u0165 zdvihnut\u00fa hlavu a koncentrova\u0165 sa na to, \u010do sa mi deje na mojom raj\u00f3ne. Inak ani slovo raj\u00f3n som u\u017e d\u00e1vno nepo\u010dul, vie v\u00f4bec servis v t\u00fdchto kaviar\u0148ach, \u010do to znamen\u00e1? \u00a0Aj to m\u00f4\u017ee by\u0165 znak toho, \u017ee sp\u00f4soby starej \u0161koly si nov\u00e1 gener\u00e1cia neosvojil, lebo sa ich nem\u00e1 od koho nau\u010di\u0165.
\nCelkovo som v bratislavskom podniku postr\u00e1dal organiz\u00e1ciu pr\u00e1ce. Prev\u00e1dzkar chodil a objedn\u00e1val, ale nepou\u017e\u00edval papier a \u00a0pero, aby si mohol zapisova\u0165 objedn\u00e1vky od viacer\u00fdch stolov a tak by logicky zvl\u00e1dol objedna\u0165 viac stolov naraz, takto si mohol zapam\u00e4ta\u0165 iba dva stoly, na ostatn\u00e9 nemal kapacitu. Ke\u010f \u017ee to s\u00e1m nepozn\u00e1, nem\u00f4\u017ee to \u017eiada\u0165 ani od svojich podriaden\u00fdch, ktor\u00ed tie\u017e chodili z jedn\u00e9ho k\u00fata do druh\u00e9ho, namiesto toho, aby sa starali ka\u017ed\u00fd o svoje stoly a ak by mali \u010das, pomohli by svojim kolegom. Ale presne na to tam je prev\u00e1dzkar. Kontrolova\u0165, organizova\u0165, d\u00e1va\u0165 pokyny, chodi\u0165 medzi host\u00ed, spozorova\u0165, kto sed\u00ed dlh\u0161ie pri pr\u00e1zdnej \u0161\u00e1lke, kto m\u00e1 na stole veci, ktor\u00e9 u\u017e maj\u00fa by\u0165 d\u00e1vno v my\u010dke.
\nPozornos\u0165 je popri r\u00fdchlosti znak dobr\u00e9ho servisu. V kaviarni som str\u00e1vil takmer hodinu a cel\u00fd \u010das sa ma nikto nesp\u00fdtal, \u010di si e\u0161te nie\u010do d\u00e1m. Iba tak, ke\u010f ide okolo. V r\u00e1mci konverz\u00e1cie. Ke\u010f som si objedn\u00e1val druh\u00fd kol\u00e1\u010d, lebo ten prv\u00fd nebol tak\u00fd, ak\u00fd m\u00e1 kol\u00e1\u010d by\u0165 a bola na tanieri odjeden\u00e1 maxim\u00e1lne 1\/3, pozorn\u00fd servis sa automaticky sp\u00fdta \u010di s n\u00edm nie\u010do nie je v poriadku. \u00c1no, mohol som s\u00e1m reklamova\u0165, ale nie je to m\u00f4j \u0161t\u00fdl, sk\u00f4r \u010dak\u00e1m, k\u00fdm sa niekto sp\u00fdta. \u00a0Nie je aj lep\u0161ie vyu\u017ei\u0165 “\u0161ancu” a pozornos\u0165ou a starostlivos\u0165ou hos\u0165ovi da\u0165 najavo, \u017ee sa o neho star\u00e1te aj tak, \u017ee sa ho sami sp\u00fdtate, \u010di nie\u010do s t\u00fdm produktom, ktor\u00fd o\u010dividne nekonzumuje nie\u010do nie je v poriadku? V\u0161etko so v\u0161etk\u00fdm s\u00favis\u00ed. Ak by servis mal svoje stoly pod kontrolou, a bol by skusenej\u0161\u00ed, neu\u0161lo by mu, \u017ee si ten kol\u00e1\u010d obzer\u00e1m a \u017eujem ho tak, ako keby som mal v \u00fastach hor\u00facu krump\u013eu. Aj ke\u010f chu\u0165 kol\u00e1\u010da nebola zl\u00e1, bola zauj\u00edmav\u00e1, pri\u0161lo mi to tak, ako keby ten, kto to vyr\u00e1bal nevedel, ako chut\u00ed dobr\u00fd kol\u00e1\u010d. Tak\u00fd nasilu rawveg\u00e1nsky, ve\u010f sk\u00fame, ak\u00e9 to bude…<\/p>\n

Cappuccino v tejto kaviarni u\u017e d\u00e1vno nie je vzorom pre ostatn\u00e9 kaviarne. Dva kr\u00e1t po sebe, \u010do som tam bol, bolo vla\u017en\u00e9. Musel som si ho zamie\u0161a\u0165, lebo krem bol hust\u00fd. Aj ke\u010f samozrejme je to st\u00e1le vy\u0161\u0161\u00ed \u0161tandard, ale t\u00e1to kaviare\u0148 sa o\u010dividne nechce porovn\u00e1va\u0165 s Julius Mainl, \u010do maj\u00fa dole v Tesku na Kamennom. Vzh\u013eadom na techniku, ktorou disponuj\u00fa o\u010dak\u00e1vate dobr\u00fa teplotu a vyv\u00e1\u017een\u00fa chu\u0165. Je to chyba baristu. Dva kr\u00e1t toho ist\u00e9ho.
\nTak isto chyba organiz\u00e1cie je, \u017ee diev\u010dina po ot\u00e1zke na espresso \u010do pr\u00e1ve priniesla, d\u00e1va na v\u00fdber z dvoch pra\u017eiarn\u00ed, ktor\u00e9 s\u00fa nap\u00edsan\u00e9 na tabuli. Hovor\u00edm, \u017ee si vyberiem, ke\u010f ho budem s\u0155ka\u0165. Ver\u00edm, \u017ee barista ka\u017ed\u00e9mu \u010dlenovi teamu povedal, \u010do m\u00e1 pr\u00e1ve na mlynci. Ale viete ako to je. Za 5 min\u00fat pod vplyvom nov\u00fdch inform\u00e1ci\u00ed zabudnete. Barista sa mus\u00ed presved\u010di\u0165, \u010di to person\u00e1l naozaj vie aj za 10 min\u00fat, aj za 20, aj za 30. Ak to tri kr\u00e1t servis \u00faspe\u0161ne zopakuje, a\u017e potom si m\u00f4\u017ee by\u0165 100% ist\u00fd, \u017ee to naozaj bude vedie\u0165 poveda\u0165 hos\u0165ovi. Viem to pod\u013ea seba. \u010casto kr\u00e1t si pre\u010d\u00edtam, \u010do nov\u00e9 m\u00e1me v ponuke, ke\u010f \u00a0o tri hodiny n\u00e1hodou pom\u00e1ham na raj\u00f3ne, habk\u00e1m a spomeniem si iba na pra\u017eiare\u0148 a krajinu. Kde je e\u0161te sp\u00f4sob spracovania, nadmorsk\u00e1 v\u00fd\u0161ka, chu\u0165ov\u00fd profil. Ak diev\u010dina nevie z\u00e1kladn\u00e9 info, \u010do \u00a0nesie v \u0161\u00e1lke, ur\u010dite sa viacer\u00e9 zauj\u00edmavosti o k\u00e1ve nedozviete. \u00c1no, argumentom je, \u017ee to ve\u013ek\u00fa \u010das\u0165 host\u00ed nezauj\u00edma. Niektor\u00fdch v\u0161ak \u00e1no. A pr\u00e1ve na t\u00fdch mus\u00edme by\u0165 pripraven\u00ed, aj ke\u010f pr\u00eddu iba raz za t\u00fd\u017edn, preto \u017ee s\u00fa to pr\u00e1ve oni, ktor\u00ed \u0161\u00edria dobr\u00e9 meno v\u00e1\u0161ho podniku a “spolurozhoduj\u00fa” o tom, ktor\u00fa ligu hr\u00e1te. A netr\u00e9novan\u00e1 diev\u010dina v\u00e1s re\u00e1lne pos\u00fava do oblastnej ligy, aj ke\u010f odborn\u00e9 a PR \u010dl\u00e1nky v\u00e1s radia do champions league…<\/p>\n

Jeden “pekn\u00fd” koment\u00e1r pod moj\u00edm statusom spom\u00edna v s\u00favislosti s hipstersk\u00fdmi podnikmi chu\u0165 k\u00e1vy ako \u0161\u0165avi\u010dka z pr\u00e1\u010dky, \u010di vymo\u010den\u00fd fusakel spojen\u00fd s amerikanizmom a hejterizmom.
\nNemysl\u00edm si, \u017ee to je a\u017e tak\u00fd extr\u00e9m. Pr\u00e1ve naopak. Produktovo to tieto typy podnikov ve\u013emi vysoko posunuli. Nevn\u00edmam to ako americk\u00fd \u0161t\u00fdl, sk\u00f4r \u0161kandin\u00e1vsky. V\u010faka Bohu sa to prejavilo aj u n\u00e1s. Zrazu m\u00e1me rozmanitej\u0161iu chu\u0165 k\u00e1vy, kr\u00e9mov\u00e9 cappuccina a flattwhity, servis vody zdarma. Pun\u010d\u00e1ky a \u0161pice vystriedali zdrav\u00e9 kol\u00e1\u010de a cheesecaky zalo\u017een\u00e9 na sez\u00f3nnosti a \u010derstvosti produktov. Super! Bez t\u00fdchto podnikov by to tu nebolo. Bez debaty je hipsterina v istom zmysle in\u0161pir\u00e1cia. Nemus\u00edte sa b\u00e1\u0165 si tam da\u0165 k\u00e1vu, ak m\u00e1te \u0161\u0165astie, barista je z\u00e1rove\u0148 pra\u017eiar, ktor\u00fd v\u00e1m vie spr\u00e1vne poradi\u0165, ktor\u00e1 k\u00e1va nebude pre v\u00e1s pr\u00edli\u0161 kysl\u00e1.
\nProbl\u00e9mom t\u00fdchto konceptov nie je produkt. Ten je zv\u00e4\u010d\u0161a perfektn\u00fd. Postr\u00e1dam tu komplexnos\u0165, gastronomick\u00fa organiz\u00e1ciu, ktor\u00e1 sa z\u00edskava v \u0161kol\u00e1ch a hlavne v praxi.
\nPrev\u00e1dzkarmi sa \u010dasto st\u00e1vaj\u00fa \u013eudia, ktor\u00ed s\u00fa mil\u00ed, poctiv\u00ed a zodpovedn\u00ed, ch\u00fdba im v\u0161ak dobr\u00e9 gastrovzdelanie a havne prax v hotelov\u00fdch a re\u0161taura\u010dn\u00fdch zariadeniach, ktor\u00e9 by toto cel\u00e9 kvalitne spojila. \u00c1no, na druhej strane na na\u0161ej gastrosc\u00e9ne naprie\u010d Slovenskom existuje dos\u0165 zdatn\u00fdch vzdelan\u00fdch gastroprev\u00e1dzkarov, ktor\u00fdm ch\u00fdba pr\u00edjemn\u00fd pr\u00edstup, pocitovos\u0165 a zodpovednos\u0165. Ja sa sna\u017e\u00edm o to, aby sa tieto veci spojili dokopy, pouk\u00e1za\u0165 na ne, ale z\u00e1rove\u0148 nikoho neurazi\u0165 a nikomu neu\u0161kodi\u0165 a z\u00e1rove\u0148 da\u0165 aj pr\u00edklad, ako by to mohlo fungova\u0165, konkr\u00e9tne uvies\u0165, v \u010dom sa zlep\u0161i\u0165.
\n\u0164a\u017eko si be\u017en\u00fd z\u00e1kazn\u00edk dok\u00e1\u017ee predstavi\u0165, ko\u013eko je za v\u00fdberovou k\u00e1vou pr\u00e1ce. Barista pracuje so \u017eiv\u00fdm produktom, ktor\u00fd men\u00ed svoje chute doslova behom d\u0148a. Mus\u00ed sa o\u0148 stara\u0165, v\u00e1\u017ei\u0165 ka\u017ed\u00fa jednu porciu v suchom stave, pozorova\u0165 ako sa spr\u00e1va po\u010das te\u010denia, v\u00e1\u017ei\u0165 ju v \u0161\u00e1lke, mera\u0165 \u010das, viac kr\u00e1t za de\u0148 kontrolova\u0165 chu\u0165. S talianskym typom pra\u017een\u00fdch k\u00e1v je to ove\u013ea jednoduch\u0161ie. Aj ke\u010f si ka\u017ed\u00fd, kto sa vyd\u00e1va tou \u0165a\u017e\u0161ou cestou zasl\u00fa\u017ei m\u00f4j obdiv a re\u0161pekt, preto \u017ee prin\u00e1\u0161a do n\u00e1\u0161ho segmentu nov\u00fd poh\u013ead a vietor s chu\u0165ou neby\u0165 rovnak\u00fd, nikdy by nemal zab\u00fada\u0165 na to, \u017ee rob\u00ed v prvom rade slu\u017eby. Iba dobr\u00fd produkt nesta\u010d\u00ed, preto je v akejko\u013evek gastro prev\u00e1dzke d\u00f4le\u017eit\u00e9, \u017ee hos\u0165 aby sa\u00a0mal v\u017edy c\u00edti\u0165 ako hos\u0165 a aj ke\u010f pon\u00fakam top v\u00fdberov\u00fa k\u00e1vu a najlep\u0161\u00ed kol\u00e1\u010d, hos\u0165 v\u017edy o\u010dak\u00e1va, \u017ee to bude pod\u013ea mo\u017enost\u00ed r\u00fdchlo s pozorn\u00fdm a mil\u00fdm servisom a chce odch\u00e1dza\u0165 s pocitom, \u017ee popri dobrom produkte sa o neho aj dobre postarali.<\/p>\n

Posted by: Lubo\u0161 R\u00e1cz
\nPhotocredit: Sweatshop NYC \/ hihoi.com<\/p>\n<\/fb:like>","protected":false},"excerpt":{"rendered":"

T\u00fdmto \u010dl\u00e1nkom by som chcel nadviaza\u0165 na dva moje predo\u0161l\u00e9 statusy ktor\u00e9 som p\u00edsal v Mn\u00edchove a v Bratislave. S\u00fa na mojom FB. profile verejn\u00e9, tak ak neviete, o \u010dom je t\u00e9ma, \u00a0k\u013eudne si to n\u00e1jdite.Svoj\u00edm p\u00edsan\u00edm nechcem niekomu u\u0161kodi\u0165, ani na neho ukazova\u0165 prstom, m\u00f4\u017ee to by\u0165 ka\u017ed\u00fd z n\u00e1s, preto \u017ee nikto nerob\u00ed […]<\/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":[60],"tags":[],"_links":{"self":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/2852"}],"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=2852"}],"version-history":[{"count":13,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/2852\/revisions"}],"predecessor-version":[{"id":2868,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/2852\/revisions\/2868"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=2852"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=2852"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=2852"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}