This research explores commercial friendship within Dutch pubs, focusing on the transition from transactional to personal interactions between bartenders and guests. The study uses semi-structured interviews and thematic analysis to reveal that commercial friendship shares many similarities with non-commercial friendship but differs in important aspects. We found six levels of commercial friendship that range from minimal interactions, categorized as 'guest,' to deep, personal connections identified as 'best friend.' We identified three dimensions of commercial friendship quality: activities, self-disclosure, and social support. A critical finding is the 'tipping point'—a stage in the relationship development where interactions shift from professional to personal, characterized by mutual personal disclosure and balanced social support, redefining professional relationships. These findings demonstrate that commercial environments can foster genuine friendships, and provide valuable insights for enhancing interpersonal relationships within the hospitality industry.

中文翻译：

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酒吧的商业友谊：定义质量、水平和流程


本研究探讨了荷兰酒吧内部的商业友谊，重点关注调酒师和客人之间从交易到个人互动的转变。该研究使用半结构化访谈和主题分析来揭示商业友谊与非商业友谊有许多相似之处，但在重要方面有所不同。我们发现了六个级别的商业友谊，从被归类为“客人”的最小互动到被归类为“最好的朋友”的深入个人联系。我们确定了商业友谊质量的三个维度：活动、自我披露和社会支持。一个关键的发现是“转折点”——关系发展的一个阶段，互动从专业转向个人，其特点是相互的个人披露和平衡的社会支持，重新定义了职业关系。这些发现表明，商业环境可以培养真正的友谊，并为加强酒店业内部的人际关系提供有价值的见解。