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 Gennadiy Korshunov: “Experienced Barmen Are Like Gold Dust In Russia” He did not even think that this very profession would be a beginning of his career. Studying to be a metallurgic engineer, Gennadiy decided to earn money for pocket expenses by work in a casino, and took courses for waiters and barmen. The young man got so involved in making cocktails that by the time he was awarded his diploma he had been promoted several times. The current F&B manager of Jazz Town Casino chose off hand to develop in this very area. - Does it mean the knowledge acquired at the university did not come in handy? - I can`t say that some definite knowledge helped me in my work but I am sure that higher education gave me a lot – the high level of overall development and the skill to communicate with people. The period of university studies was my time of achievement of personhood – fortunately, the work did not interfere with my studies. And even at that time the job of a barman was more attractive for me as the job of an engineer. I am still enjoying my job. - Do you remember your first promotion? - Yes, certainly. When I was a senior barman, the company opened a vacancy of a supervisor – a person who is an administrative official, who regulates the work of waiters and barmen during the shift. I was offered to take a crack in this position. - Many people are frightened by the increasing responsibility in a higher position. Did you face this problem too? - To be frank, I took the promotion with some fear. But I had already had experience of managing a small team. Most of all I was frightened by the work on the floor, as I used to be at the bar counter all the time. - How long did it take you to overcome the difficulty? - It was hard just for the first couple of days, then the fear was over. Soon I realized that direct communication with people, face to face is a completely different level of responsibility, first of all, for the reputation of the property you are working for. - What exactly made you special among your colleagues? - My work has always displayed how much I love what I do. I really liked both the process of making cocktails and the chance to communicate with guests on various topics; more than once I took part in barmanship contests. A lot of my colleagues kept looking at their jobs as at temporary ones, therefore they had a corresponding attitude. - By the way, is it enough to take courses for barmen to succeed in this area? - In my opinion, it is essential not only to take special courses but also to find a job in a company where barmen are in demand: the property has a contact counter, they make cocktails to order, there are employees who you can learn from. It is really difficult to become a good barman in a flash – it needs some time. It took me, for example, about a year and a half to acquire the relevant experience. - Who esteemed you as a good barman? - However immodest it may seem, first of all the esteem was my own. Let me repeat, I learnt a lot independently, reading some literature, inventing new recipes, observing the work of professionals, sticking to the rules common for the whole world. It was the discipline and the desire to work that made me become an excellent barman, and consequently quite a good manager. - But a good barman does not mean a good manager. What else did you have to learn? - The management system for any group, including the service industry, needs certain skills – they are respect for people, discipline, organizational skills. At that moment there were no courses for managers of our area, at least I knew nothing about them. A candidate for a managing position, first of all, had to have a virile character and an ability to be responsible. - By now, have you formed a definite vision of how to manage people properly? - I have come to the viewpoint that it is much harder than to work as a barman (laughing). No doubt, every manager has his/her own management system but it seems to me that the key is to treat your subordinates the way you would like to be treated. As I rose from a common barman to a manager, I could never better understand the employees` problems. To be frank, I also made mistakes. But I have always tried to be unbiased and just, appraised people based on my personal opinion only. - What do you think is specific for the work in service industry? - First of all, you should bear in mind that people come to casinos and restaurants not only to gamble and to eat but also to have some rest and be enjoyed. Therefore the very environment and the manner of service are essential for them. It is crucial for barmen and waiters to be able to communicate with any person, and, I would say, just to have a desire to do it. - You have come across any curious occasions in your experience, haven`t you? - Certainly. The most unpleasant thing about a barman`s or a waiter`s job is spilling a drink onto a guest. I think all employees, even the most experienced ones, have experienced it. I was not an exception once – I spilt tomato juice onto a guest`s light suit. In such situations it is really important to bail out of the difficulty with humour, to turn it into a joke. - Have you ever felt uncomfortable answering the question about your job? - I have always been proud to answer that I work as a barman because I know: I am a professional in my job. But even my parents did not understand me: they are military people, and it took them long to believe that their son had chosen such an occupation. This fact had been really unpleasant for them for some time. But, due to my fast promotion and career success, they changed their opinion. - Do you think the attitude to the very concept of “barman” has changed in Russia? - The matter is that the concept, as well as the job, is quite new for Russia. We have few people who work at the bar counter at the age of 30-40, most representatives of this profession are the youth. A lot of people perceive this job as a temporary one. It is quite contrary in Europe and America – no one is surprised with aged barmen there. Until the culture of barmanship is formed in Russia, we will not have experienced professionals. - Apart from being a professional in making cocktails now, what have you learnt while working in service industry? - I can say what I have not learnt yet, sadly: despite everyday communication with our cooks, despite seeing how various dishes are cooked, I have not mastered this skill so far. But I believe I still have time to achieve this purpose. PROFILE: 1998–2003 – a student of Moscow Institute of steels and alloys, specialist field “Metallurgic Engineer” 1998–2001 – a barman in Jazz Town (ex Vinso Grand) casino 2001–2002 – a senior barman of Jazz Town casino 2002–2003 – an F&B supervisor of Jazz Town casino 2003–2007 – an F&B service manager of Jazz Town casino 2007–up to now – an F&B manager of Jazz Town casino Interviewed by Elena Ischenko Source: "Rabota, Ucheba, Service" Newspaper, ¹43(293) (translation from Russian) |  |  | 
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