Behind the Brewpub ScenesMeet the man who keeps our customers happy!

Running a brewpub isn’ele easy- it’s a lot of work, a lot of sweat and the occasional tears.

There are a lot of good, earnest people working behind the scenes, who put in a great deal of effort, round-the-clock, to ensure that everything you love about Toit stays that way.
And these people are none other than our never-tiring, ever-inspiring staff.
Our very own Toit Army- a battalion dedicated to the cause of good beer!

It’s time to meet the man who makes sure our patrons are always happy—Nagaraj, our Floor Manager.
He makes sure you get your seats, your favourite brew, the perfect meal and some good vibes to go along with them!

Tell us a little bit about what you do.
Basically, I attend to the guests, whatever they need. My job is to maintain relationships with the guests. I have to manage the service and make sure the guests are happy with it. If they are not happy, I have to make them feel happy. If they don’t get a table, I have to help them get a drink at least. Because during the crowded time it takes time to get a table sometimes. So during that time I will help by finding at least some place they can be comfortable.

How long have you been a part of Toit?
Before Toit I worked in a restaurant for around fifteen years. Before that, I worked in some bars and restaurants. So I have had hotel experience for almost twenty years. After working at another restaurant, I knew I wanted to go to a pub or restaurant, but I did not want to go to a crowded, fighting kind of restaurant. I thought it has to be something special. Then I heard about Toit, that they were opening a micro-brewery. I did not know anything about micro-breweries that time. I had only heard of bottled beer. So I thought—let’s see what a micro-brewery is. I joined Toit fifteen days after the opening.

 I thought it has to be something special. Then I heard about Toit…

What is a working day like for you?
Morning, I get up at 7:30. After that I will help my wife with cooking and all, and we will chat for one hour, just sitting. Then at 10:30 I will leave my home, and by 11-11:15, I will come here. I will first see what is available and not available in the kitchen, the special items especially. Then I also check reservation status—lunch reservation, dinner reservation and whether there is a party. After that I will allot the duties, for who will receive guests and who will manage reservations. Then I will take a briefing on availability again.

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What would you say is the most challenging part of your job?
Before, when Toit first started, guests would start coming by 7:30 onwards to get the tables. Now, because there is more crowd, people come early, by 6-6:30 in the evening. When they enter, if they see the restaurant is packed, they get upset. They will tell me that we have come early and still no table, when should we come. So then I try to make sure I can give them at least a small space, to start off with, and later when anyone moves, I shift them to a bigger table. But sometimes this is hard to do. I try my best to manage it however I can.

Do you recall any memorable moments during your time here?
People are happy with the beer here, mostly that’s what they say nice things about. And when the service if good, and food is good, they will tell me. So all those are nice memories. Sometimes they also tell me about how they go to other restaurants and pubs, and after going there, they still prefer to come to Toit. So that is also good.

You’ve been working here for four years, since opening. Do you like working here?
Yes. It is nice. I like it because this is a place which has changed my lifestyle completely. Because I used to think that if I worked in a particular role, like a steward, I would have to do only that work. But here it is not like that. Here everyone helps each other, and even the manager will work as the steward, and steward as the manager. So everyone gets to mingle like that through good teamwork.

 …tell me about how they go to other restaurants and pubs, and after going there, they still prefer to come to Toit

Since you deal with the customers, have you seen a change in the kind of customers over the last four years?
Lot of changes are there. Nowadays, I see new faces everyday. Old customers also keep coming. But there is a mix of all kinds of people—children, adults, old people.

Have you tasted the food and beers here? Do you have any favourites?
Colonial Toit is my favourite beer. And my favourite foods are the Jamaica Man Pizza and in main course, the Grilled Fish.

How does it feel, working in a place like Toit?
It is very different working here from the previous places I worked at. The previous places I worked at, the rules were very different and strict, and you had to do only your role’s duties. A steward would only do a steward’s job, and a Captain only a Captain’s. Here it is totally different. Also, in other places they think that only regular customers are valuable. Here it is not like that—every single customer is valuable, and we think of all guests as regular customers only.
I think people now have realised what real beer is, because of micro-breweries like Toit. Earlier they used to only drink bottled beer, but now because of micro-breweries, they know what fresh beer tastes like and learn to appreciate it. That is a good thing!