Running a brewpub isn’t 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!
From Commis 2, to Commis 1, to handling everything food related on the first floor. Say hello to Mohan!
When did you join Toit?
In October, in 2011.
What were you doing before that?
I was working in a restaurant in MG Road. A North-Indian cuisine restaurant.
Have you always been a part of the hospitality industry?
Yes! I started working in this industry in 1998. I was in Hubli at that time, working in an estate kitchen. After that, I wanted to move to Bangalore, so I came here. A friend of mine called me here and he was the one who convinced me to come here.
I worked at the restaurant in MG Road for 5 years, and after that another friend of mine who was working at Toit told me that it was nice here and that I should come here. So I came for the interview and passed it, and joined on October 3rd.
Are you from Bangalore?
No, I’m from Mangalore. My whole family lives in Hubli, my father used to work in the Tata factory there and we used to go to school there.
But then my father passed away, and I had to support my family, so I left school and got into the hotel industry.
Who all are in your family?
I have an older sister, and a younger sister and brother. And my mummy.
They all are in Mangalore now, and I live here in the Staff accommodation.
Can you describe a typical work day?
So, I am a Commis 1, that is my designation.
I wake up at around 10:00 am, get ready, go to the temple and come to Toit by 11:00 am.
I first check the fridge and kitchen and make sure everything is cleaned. That is the first thing.
Then I start marination work. I have four sections that I handle—whatever that section needs, I make it and give it.
What all sections do you handle?
Pasta, Pizza, Fire, Grill. I manage those sections, on the first floor. I prepare the raw ingredients and the team cooks it and gives it to the guests.
I have a team of two aunties, and two boys. So they also help me prepare everything.
My work finishes at 7:30 pm and I go home then.
When is your off day? And what do you do on your off?
Wednesday. On my off day, I get up a little early and go to Lalbagh and other parks to roam around with my friends. Afterwards, I eat food and sleep early.
Do you have any hobbies you like doing in your free time?
I love watching movies. My favourite actor is Sudeep.
How often do you visit home?
Once in two months, that is how often I usually go.
It’s been six years since you’ve been working here, how has the experience been?
It’s been good! Company has given me a responsibility, which I am working hard to manage well. I started as Commis 2, and they made me Commis 1 and then the senior on the first floor.
The company is a very good company, and the owners are very nice people. They help us a lot, when my sister got married they helped me out a lot. That’s why I’ve been here for six years, because I like it so much.
But it can get stressful also. How do you handle that?
The thing for us is, at Toit, we don’t even know how the day goes by. We are always busy and always concentrating on work so we don’t even realise it.
And because we enjoy it, we just don’t realise how time goes by.
What is your favourite thing on the menu?
The pizza! Both to make and to eat.
And the beer?
Super beer! And Tint-In-Wit is my favourite.
Any exciting plans for the future?
Let’s see. I need to move ahead, I want to start my own business also. Maybe I’ll work some more, save some money and start a hotel in my village. But, let’s see.