Traveling to Busan in 2026
In January 2026, I wanted to discover what I like beyond architecture and understand who I am. The initial thought was simple: let's earn money to travel. I decided to take a break for the year and started looking for part-time jobs.
The restaurant I worked at is called The Malt House, an Italian restaurant.
I went for an interview at a rice pot restaurant but received an offer from the owner due to my cafe experience. This led me to work at the Italian restaurant, which I thought would be a unique experience. Learning about Italian food and drinks also meant learning about that country's culture. I felt excited.
I am responsible for FOH (Front Of House) operations.
FOH stands for 'Front Of House.' The term 'HOUSE' in restaurant vocabulary is derived from the theater. Just like in a theater, a restaurant has a clear distinction between the front stage and the back stage.
In the FOH, the floor servers provide guests with a great dining experience and handle all serving-related tasks. In the BOH (Back Of House), chefs work behind the scenes related to cooking.
On the third day, during my first week, I assisted in the 'back hall,' which is the kitchen area located between the dining area and the kitchen.
On the third day, I stepped out into the front stage for the first time. I welcomed incoming guests, served food, and cleaned and reset tables after guests left. I was a complete mess.
Even after reviewing what I learned in the first week, I felt blank as soon as I entered the restaurant. Welcoming guests was intimidating. The names of the dishes were unfamiliar, and I struggled to hear the staff. I was completely overwhelmed.
Nevertheless, the staff encouraged me. Some gave me high-fives at the end of the shift, while others casually said, 'You did well today,' or 'It's natural to feel this way since it's your first time.' I approached each person to apologize, but instead, I received encouragement. I am very grateful to the floor staff who supported my inexperience and to the guests who patiently waited despite my lack of skills.
On the fourth day, I was asked to come in two hours early due to a busy shift and staff shortage. I agreed, thinking I could earn more money.
Before work, I somewhat understood the nervousness and anxiety that the protagonist Carmen felt in the drama 'The Bear.' I noted my feelings from the chaotic third day and repeated them several times. I reviewed the menu names at least three times to memorize them. My hands trembled, and I sighed involuntarily.
Still, I had to go. There was no place to escape.
Contrary to my expectations, I wasn't afraid of interacting with guests. I found I could concentrate on what the staff were saying, and serving food to guests became second nature. Initially clumsy with new dishes, I quickly adapted after serving them a few times. I made small mistakes but laughed with the staff while apologizing.
Making mistakes, recording them, and growing from them is essential. As the quote from 'The Bear' suggests, these things happen inevitably.
What helped me bounce back quickly was my habit of recording. I always write down the mistakes and difficulties I encountered when things calmed down. I realized this habit was my strength. What was once a challenging task became something I could confidently do in just one day.
I learned that rather than being overly cautious, sometimes it's good to just dive in. Accepting what happens and reflecting on it can transform uncertainty into confidence. It seems that everyone, not just me, is growing in this way.
Source :https://blog.naver.com/archismk/224168134668
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