{"id":109104,"date":"2014-07-10T14:28:00","date_gmt":"2014-07-10T14:28:00","guid":{"rendered":"https:\/\/bm.dev.synology.me\/?p=109104"},"modified":"2014-07-10T14:28:00","modified_gmt":"2014-07-10T14:28:00","slug":"cat-de-important-este-gulerul-paharului-de-bere","status":"publish","type":"post","link":"https:\/\/bm.dev.synology.me\/?p=109104","title":{"rendered":"C\u00e2t de important este gulerul paharului de bere"},"content":{"rendered":"<p>\nFranck Evers, expert olandez \u00een servirea berii, a explicat de ce e important ca berea s\u0103 fie prezentat\u0103 \u00eentr-un pahar rece, foarte curat, iar spuma s\u0103 aib\u0103 grosimea potrivit\u0103. \u201dSunt olandez noi suntem recunoscu\u0163i pentru zg\u00e2rcenie. E dovedit \u00eens\u0103 c\u0103 d\u0103m cu 70% mai mult bac\u015fi\u015f dac\u0103 un chelner are contact vizual cu clientul\u201d, spunea anterior Evers pentru Business Magazin. El sus\u0163ine c\u0103 93% din comunicare este nonverbal\u0103 iar contactul vizual este principalul element al \u201ddiscu\u0163iei\u201d cu un consumator la teras\u0103, restaurant sau bar. Un lucru esen\u0163ial, pentru c\u0103 \u00een func\u0163ie de el un client se poate \u00eentoarce, sau nu, \u00een acela\u015fi loc.<\/p>\n<p>\nUn pahar perfect curat este esen\u0163ial \u00een servirea acestei b\u0103uturi (\u201dproblema cu rujul de buze este c\u0103 mai \u00eent\u00e2i \u00eei sim\u0163i gustul \u015fi apoi \u00eel vezi\u201d, glume\u015fte olandezul Franck Evers,), pentru c\u0103 un consumator nemul\u0163umit poate acuza \u00eendeob\u015fte barul sau marca. O halb\u0103 sau un pahar cu o licoare oxidat\u0103 &#8211; am\u0103ruie, cu gust de fier, mai \u00eenchis\u0103 la culoare \u2013 arunc\u0103, cel mai adesea, vina pe produs. Oxidarea berii, considerat\u0103 popular &lt;r\u0103suflat\u0103&gt;, \u0163ine \u00eens\u0103 de felul \u00een care a fost format\u0103 &#8211; sau nu, dup\u0103 caz \u2013 spuma groas\u0103 de dou\u0103 degete, al c\u0103rei rol principal este s\u0103 protejeze berea de oxigenul din aer.<\/p>\n<p>\nLa fel de bine \u00eens\u0103 spuma men\u0163ine \u015fi dioxidul de carbon \u00een b\u0103utur\u0103, lucru important, spune olandezul, pentru c\u0103 astfel se p\u0103streaz\u0103 prospe\u0163imea, iar bulele ajut\u0103 la digestie\u201d (\u201dde aceea ne este mereu foame dup\u0103 ce bem bere iar dieteticienii intezic apa carbogazoas\u0103\u201d). La fel de bine, tratamentul nepl\u0103cut al unui chelner acru poate \u00eendep\u0103rta clien\u0163ii de o teras\u0103 anume. \u201dNu este \u00eens\u0103 niciodat\u0103 vina berii\u201d, spune Evers care argumenteaz\u0103 c\u0103 cel mai adesea \u015fi barmanii dau vina pe b\u0103utur\u0103 (din ciclul \u201dpresiunea din butoi e de vin\u0103\u201d, \u201de nou\u0103, nu m-am obi\u015fnuit cu ea\u201d) dac\u0103 gulerul de spum\u0103 nu e conform standardelor.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Franck Evers, expert olandez \u00een servirea berii, a explicat de ce e important ca berea s\u0103 fie prezentat\u0103 \u00eentr-un pahar rece, foarte curat, iar spuma s\u0103 aib\u0103 grosimea potrivit\u0103. \u201dSunt olandez noi suntem recunoscu\u0163i pentru zg\u00e2rcenie. E dovedit \u00eens\u0103 c\u0103 d\u0103m cu 70% mai mult bac\u015fi\u015f dac\u0103 un chelner are contact vizual cu clientul\u201d, spunea [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[510,7211],"tags":[17558,17610,7213],"class_list":["post-109104","post","type-post","status-publish","format-standard","hentry","category-actualitate","category-comert","tag-bar","tag-bautura","tag-bere"],"_links":{"self":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/posts\/109104","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=109104"}],"version-history":[{"count":0,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=\/wp\/v2\/posts\/109104\/revisions"}],"wp:attachment":[{"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=109104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=109104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bm.dev.synology.me\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=109104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}