Behind the Brewpub ScenesHe makes the cash register chime, and gets the cocktails flowing.

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!

He makes the cash register chime just as easily as he makes his cocktails—say hello to Chandru, our cashier who moonlights as a cocktail maker.

When did you join Toit?

In 2011.

And what were you doing before that?

Before this, I had one business. A non-veg hotel in Mangalore called Bhagati Non-Veg Hotel.

So are you originally from Mangalore?


Have you always been in the hospitality industry?

Yes. Always. It has been 15 years now. I started working in a bar and restaurant in 1998.

How did you hear about Toit?

Actually, my colleague there told me about it. I’d lost my business in Mangalore, and I was looking for a job. So he called me and told me about this opportunity.

I applied for the role of the cashier, because before also I was working in that role.

It has been 15 years now. I started working in a bar and restaurant in 1998.

Describe a typical work day for us.

I wake up at 8:30-9:00 am, and then take my daughter to school. Then I get ready and come here at 11:30 and start my work.

I do some work for an hour, and after that I help the bartenders also.

First, I clean the systems, then I do the cash counting and make a note of all the change, after that I go to the office and put some of the cash in the bank also. Apart from that, I also maintain the bills in different piles.

After that, I take a break at 3:00 pm and go back home, and then come here again at 6:30 pm. From then, I am here till closing time.

Is your job hectic?

Yes. It is always busy. From the time you come in the morning, there is always some work. One of the big responsibilities is the cash depositing, also the bill maintaining.

Then the crowd starts coming in at 12:30, so I help the bartenders out also.

You help the bartenders how?

By giving drinks, making cocktails. I do everything to help.

Before coming here, I used to do bartending. I was both a bartender and cashier.

So you know how to make cocktails as well?

Yes. Before coming here, I used to do bartending. I was both a bartender and cashier. That time I learned all the cocktails. But when I had my business, I forgot how to make some of the cocktails.

When I joined Toit, I learnt all the cocktails and started making them again.

What are your favourite cocktails to make?

LIT (Long Island Iced Tea). And the Cosmopolitan.


So that’s your workday. What about your off day?

My off-day is on Wednesday. I wake up at 9-9:30, and get ready. My wife always wants to go out on this day, so we go for movies or to some big parks. After about 6-6:30 pm, we come back.

My daughter Aditi, is 4 years old, and I like to spend time with her also.

The last time we went out, we went for a Kannada movie. I can’t remember the name right now.

Do you have any hobbies that you like pursuing on your off days?

I like cricket a lot. I love playing it, but nowadays it has been busy with sleeping late and waking up early, so I have not had the time to do that. I used to play as a batsman. And before cricket, I used to like playing volleyball also. In Mangalore, we play a lot of volleyball.

But I like cricket the most.

But I like cricket the most.

What is your favourite cricket team?

RCB! And my favourite players are (Virat) Kohli and (Rahul) Dravid.

How different is it working at Toit compared to the other places you’ve worked at in the last 15 years?

Before, the places I worked at, there weren’t any good rules and regulations. And also not much communication with the staff. It was very difficult to work there.

But here, there are proper rules and regulations, and everybody maintains timings. And also here, everyone here gives a lot of respect to guests and also we get a lot of respect from the guests. It’s a very nice place to work at.

And here I like it because I have the curiosity to learn. I learn a lot here.

If I had to ask you, what is the one thing you like about your job, and one thing you dislike, what would you say?

One thing I like is that it helps me plan my future here. The earning is nice, and the management is also good. It’s like a proper good company, with rules and regulations.

What I don’t like is the timings, everyone tells me that you’re working here and you have a hectic life. So, it’s also difficult.

One thing I like is that it helps me plan my future here.

What’s the best part of being able to bartend, along with being a cashier?

My colleague Amaya, who is always there with me, makes it a lot of fun. He dances and sings, and he also interacts with the guests. Especially the lady guests!

You’re originally from Mangalore, right? Where in Mangalore?

I am from Kundapur, and there you have nice beaches and temples. And it has very nice seafood. Everytime I go there, I eat seafood. My favourite food is fish curry and rice.

Do you like Bangalore? Or do you want to go back to Mangalore?

I do want to go back to Mangalore, but after 10 years. Not now. I will go there and settle down when I have retired. For now, I have been working here for five years and I am enjoying it very much. I have lots of responsibilities here!