Lifestyle
Viata in maruntaiele unei bucatarii de restaurant traditional: \”Ocnas\” in miros de mici
Mergi la restaurant, astepti sa ti se ia comanda, stai pana iti aduce mancarea, ceri nota, platesti, dai sau nu bacsis si pleci. Esti multumit sau pleci injurand. Ori mancarea vine greu si e rece, ori nu corespunde cu ceea ce scrie in meniu, ori e pur si simplu proasta. Metehne romanesti.
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Putini stiu insa ce se petrece cu adevarat in maruntaiele unui restaurant cu dever, la o ora de varf. Cum se misca bucatarii, cum comenzile vin una dupa alta, cum ospatarii stau la coada sa ridice farfuriile cu bucate. Pe deasupra, sa fie innebunitor de cald.
Studiul de caz a fost bucataria „Hanului berarilor”, o sora mai tanara a celebrului „Car cu bere” bucurestean. 14 bucatari si cam tot atatia ospatari, basca barmani, picoli si niscaiva hostesse nadusesc, la orele pranzului, pentru cei circa 150 de clienti flamanzi care desanteaza zilnic terasa carciumii care functioneaza in vestita Casa Bucur din Piata Natiunile Unite, scrie Evenimentul Zilei.
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