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From here I really begin to talk about petty psychology and work philosophy, those things that sometimes help you to get out of almost blind alleys and above all help you to get to know people.


For many, unfortunately, being behind a counter and being a bartender or "barman" is the simplest thing there is and very profitable. Over time I have seen people who until the day before were doing other jobs and out of the blue they opened bars or restaurants. For some it went well because it was something innate that helped them to make up for the lack of experience, for others, unfortunately not, and I am not happy about it; but for this job, like all the others, dedication and learning of the rules that are at the basis of the success of the operation are required. I can't think of starting tomorrow morning as an electrician or a carpenter or a plumber or a bricklayer without having first done some apprenticeship; the famous mess tin.

I have a plumber friend (Rino) who fascinates you just watching him work. When I expressed how interesting it was to see him at work he replied with: "... but I'm just connecting some pipes .... !!!." The answer sums up the love and passion for one's work.
We all know, for example, that building houses need bricks, lime and concrete. But I ask myself: why are there masons better than others? The rules in construction are strict and must be respected in order not to cause damage, but if a person who loves his work adds what he wants to express about him, he will surely get a better result.
I had a very talented waitress who decided to learn how to make cocktails; she was doing just as well as the other things in the job she had to do. Rum-cola, gin-tonic etc, perfect. One evening, some customers - friends asked her to make some caipirnas. One also for me to test her learning level. She prepared them perfectly, without smudging and with confidence. The caipirnas themselves were perfect. Pleasant taste from the first sip, balanced in cachaça, lime and sugar. A perfect drink for the right price. The customers were fully satisfied.
The waitress then privately asked my opinion. I replied: "... perfect caipiriña, without a soul"
Even though she was someone everyone would have wanted, at that time, in their club as a waitress, it was not hers, for her, her most coveted profession; during the preparation of the caipirnas she had failed to convey to the customers her enjoyment of preparing the drinks. She lacked the soul !! In the following evenings, the same customers continued to drink caipiriña but, although the waitress was very attractive, they liked it if I made the drinks myself. Then of course, with the drinks at the table, they enjoyed chatting more willingly with her than with me.
Natural !! 😉
This is why I love the counter, where there is direct customer - barman contact. Being close to the customer is also able to convey the pleasure that is felt in preparing the required drinks and this helps to make the drinks taste better.
Spending many years on a bar platform helps to understand customers but also helps to understand oneself.



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