Aj ke\u010f n\u00e1zov tohoto st\u013ap\u010deka nazna\u010duje, \u017ee sa v \u0148om budem zaobera\u0165 o pr\u00e1ci upratova\u010dky, za\u010dnem cit\u00e1tom od jednej z najv\u00e4\u010d\u0161\u00edch osobnost\u00ed barov\u00e9ho sveta, ktor\u00fd st\u00e1l so svoj\u00edm new yorsk\u00fdm barom Milk and Honey za obrodou remeseln\u00e9ho koktejlu na za\u010diatku tohoto storo\u010dia, Sashu Petraskeho: <\/p>\n\n\n\n\n\n\n\n
Aj ke\u010f n\u00e1zov tohoto st\u013ap\u010deka nazna\u010duje, \u017ee sa v \u0148om budem zaobera\u0165 o pr\u00e1ci upratova\u010dky, za\u010dnem cit\u00e1tom od jednej z najv\u00e4\u010d\u0161\u00edch osobnost\u00ed barov\u00e9ho sveta, ktor\u00fd st\u00e1l so svoj\u00edm new yorsk\u00fdm barom Milk and Honey za obrodou remeseln\u00e9ho koktejlu na za\u010diatku tohoto storo\u010dia, Sashu Petraskeho:<\/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":[79,72,83],"_links":{"self":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/4596"}],"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=4596"}],"version-history":[{"count":9,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/4596\/revisions"}],"predecessor-version":[{"id":4605,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/4596\/revisions\/4605"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=4596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=4596"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=4596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\u201eBy\u0165 pokorn\u00fd je pre barmana d\u00f4le\u017eit\u00e9. Je to jednoduch\u00e1 vec, nie ot\u00e1zka zru\u010dnosti, ale charakteru.<\/strong>
Ktoko\u013evek sa m\u00f4\u017ee za desa\u0165 min\u00fat nau\u010di\u0165 pripravi\u0165 Martini rovnako dobre ako ja alebo ktoko\u013evek in\u00fd. Ale ko\u013eko \u013eud\u00ed pr\u00edde do pr\u00e1ce na osem hod\u00edn a pri ka\u017edom jednom martini, ktor\u00e9 priprav\u00ed, ho urob\u00ed tak dobre, ako len dok\u00e1\u017ee? Tak\u00fdch \u013eud\u00ed je m\u00e1lo.
Siahne\u0161 do mrazni\u010dky a poh\u00e1r, ktor\u00e9ho sa pr\u00e1ve dot\u00fdka\u0161, nie je \u00faplne studen\u00fd a bol\u00ed \u0165a chrb\u00e1t. Natiahne\u0161 sa teda e\u0161te \u010falej, aby si vzal poh\u00e1r, ktor\u00fd bol v mrazni\u010dke dlh\u0161ie a je naozaj studen\u00fd?
\u017diadna miera zru\u010dnosti ani vedomost\u00ed nenahrad\u00ed charakter.<\/strong>
Barmanstvo je slu\u017eba. Si tu preto, aby si sl\u00fa\u017eil \u013eu\u010fom. Na osem hod\u00edn odlo\u017e\u00ed\u0161 svoje ego bokom a z\u00e1ujmy ostatn\u00fdch postav\u00ed\u0161 pred svoje vlastn\u00e9. A je to n\u00e1dhern\u00e1 vec \u2013 je to oslobodzuj\u00face.
Pr\u00edde mi to ove\u013ea zauj\u00edmavej\u0161ie ne\u017e destilova\u0165 whisky. Barmanstvo je jednoduch\u0161ie a \u013eah\u0161ie ne\u017e mnoho in\u00fdch vec\u00ed, ale prin\u00e1\u0161a v\u00e4\u010d\u0161iu odmenu”<\/em>
O dokonale pripravenom Martini, alebo o pr\u00edstupe ku ka\u017ed\u00e9mu jedn\u00e9mu vydan\u00e9mu drinku som u\u017e toho nap\u00edsal viac. Tak isto aj o pr\u00edstupe ku ka\u017ed\u00e9mu jedn\u00e9mu hos\u0165ovi. V \u010dom sa mi to v\u0161ak sp\u00e1ja a vlastne jeho vety aj nazna\u010duj\u00fa, \u017ee d\u00f4le\u017eitej\u0161ie, ako dokonal\u00e9 Martini, espresso, \u010di jedlo je charakter ka\u017ed\u00e9ho jedn\u00e9ho \u010dlena v t\u00edme. A to, ako je v \u0148om nastaven\u00fd sa v\u00fdznamne odr\u00e1\u017ea na jeho fungovan\u00ed nie len v \u010dinnostiach, ktor\u00e9 vid\u00ed hos\u0165. Toto pova\u017eujem vlastne za prirodzen\u00e9 pre koncepty, na ktor\u00fdch som pracoval. Dokonal\u00fd produkt, ktor\u00fd nie je nadraden\u00fd nad priate\u013esk\u00fd a r\u00fdchly servis.
Ove\u013ea viac mi v\u0161ak st\u00e1le rezonuje \u013eudsk\u00fd rozmer, ktor\u00fd odovdz\u00e1vame do fungovania t\u00edmu.
Pred v\u00edkendom n\u00e1s v Z\u00e1hire tro\u0161ku zap\u00e1lila pani upratova\u010dka. V stredu zahl\u00e1sila, \u017ee nem\u00f4\u017ee pr\u00eds\u0165 v sobotu uprata\u0165. \u010eal\u0161\u00ed de\u0148 pridala k tomu aj piatok. Tak \u017ee na dva najsilnej\u0161ie dni n\u00e1m ch\u00fdbala. Jasne, m\u00f4\u017ee sa sta\u0165, vlastne sa to st\u00e1va v ka\u017edom podniku. V t\u00fdch v\u00e4\u010d\u0161\u00edch, ktor\u00e9 maj\u00fa dos\u0165 pomocn\u00fdch s\u00edl, alebo v hotelov\u00fdch baroch to pravdepodobne neznamen\u00e1 \u017eiadny probl\u00e9m. V t\u00fdch men\u0161\u00edch, ktor\u00e9 funguj\u00fa s mal\u00fdmi t\u00edmami u\u017e mus\u00ed t\u00fato \u00falohu prevzia\u0165 niekto in\u00fd z t\u00edmu. V\u00e4\u010d\u0161inou sa v \u0148om n\u00e1jde niekto, kto to prirodzene prevezme z pocitu zodpovednosti, \u017ee prev\u00e1dzku mus\u00ed hos\u0165 n\u00e1js\u0165 v\u017edy \u010dist\u00fa a upratan\u00fa. Potom je na majite\u013eovi, alebo managerovi, \u010di to nech\u00e1 na dan\u00fa osobu, alebo to rozdel\u00ed medzi ostatn\u00fdch \u010dlenov t\u00edmu. Tu v\u0161ak niekedy nast\u00e1va probl\u00e9m, preto \u017ee nie v\u0161etci s\u00fa ochotn\u00ed robi\u0165 nie\u010do, \u010do nepatr\u00ed medzi ich z\u00e1kladn\u00e9 povinnosti.
Cel\u00fd ve\u010dern\u00fd t\u00edm, vr\u00e1tane m\u0148a sa dohodol, kto uprace ve\u010der svoje \u00faseky a kto r\u00e1no. Ja si v\u017edy beriem na staros\u0165 toalety. V piatok r\u00e1no bud\u00edk na pol \u0161iestu. Po rozlepen\u00ed o\u010d\u00ed a za\u010datia vn\u00edmania reality som otvoril spr\u00e1vu, \u017ee je bar komplet upratan\u00fd. Bol som \u00faprimne prekvapen\u00fd, ako sa ve\u010dern\u00e1 smena k tomu postavila. Dokonca im pomohol aj barman, ktor\u00fd mal v ten de\u0148 vo\u013eno. Mohol som odlo\u017ei\u0165 telef\u00f3n a spokojne dospa\u0165 a rann\u00e1 smena nemala pr\u00e1cu navy\u0161e. \u00da\u017easn\u00e9!
Piatok bol n\u00e1ro\u010dn\u00fd tak, ako u n\u00e1s piatky b\u00fdvaj\u00fa. Pre m\u0148a pr\u00e1ca u\u017e od r\u00e1na, potom oddych a ve\u010der zase v bare. Kuch\u00e1r k ve\u010dern\u00e9mu cleaningu pridal bez re\u010d\u00ed podlahu. Barmani po vy\u010disten\u00ed cel\u00e9ho baru vytiahli vysava\u010d povys\u00e1vali, vytreli z\u00e1barie, barback zase svoju \u010das\u0165. Raj\u00f3n a toalety sme si nechali dvaja na r\u00e1no. V z\u00e1sade norm\u00e1lna a be\u017en\u00e1 vec o ktorej sa asi ani neoplatilo nap\u00edsa\u0165. Ale ja m\u00e1m z toho ve\u013emi pr\u00edjemn\u00fd pocit.
A z\u00e1rove\u0148 aj istotu, \u017ee v takomto nastavan\u00ed sa vieme o seba oprie\u0165 aj v t\u00fdch ove\u013ea \u0165a\u017e\u0161\u00edch \u010dinnostiach, ktor\u00e9 s\u00fa s\u00fa\u010das\u0165ou na\u0161ej pr\u00e1ce. \u017de vn\u00edmanie situ\u00e1ci\u00ed, ktor\u00e9 nast\u00e1vaj\u00fa po\u010das smien, spr\u00e1vna reakcia a pochopenie druh\u00e9ho kolegu s\u00fa tou najd\u00f4le\u017eitej\u0161ou s\u00fa\u010das\u0165ou na\u0161ej pr\u00e1ce. Na konci d\u0148a aj d\u00f4le\u017eitej\u0161ou ako samotn\u00fd produkt. Preto \u017ee k\u00e1vu, \u010di drink sa dok\u00e1\u017ee nau\u010di\u0165 ka\u017ed\u00fd. Charakter v\u0161ak bu\u010f m\u00e1te, alebo nie. Ten sa ned\u00e1 nau\u010di\u0165 na \u017eiadnom kurze ani vy\u010d\u00edta\u0165 v \u017eiadnej knihe. Jedin\u00e1 cesta je to vn\u00fatorne pochopi\u0165 a navn\u00edma\u0165 od kolegu, ktor\u00e9mu bol dopriaty. A t\u00edto maj\u00fa by\u0165 pre n\u00e1s tou najv\u00e4\u010d\u0161ou in\u0161pir\u00e1ciou. Nie len v pr\u00e1ci, ale aj v s\u00fakromnom \u017eivote.
Posted by: Lubo\u0161 R\u00e1cz<\/p>\n