Behind the Brewpub ScenesSay hello to our Senior Steward, Pramod.

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’s gone from stewarding at a resort to being Senior Steward at a brewpub—say hello to Pramod.

How long have you been working at Toit?

I joined in 2013, on the 5th of August, so I’ll be completing five years soon.

Are you from Bangalore?

Yes, I am. I was born and brought up here.

I’ll be completing five years soon.

What were you doing before that?

Before this, I was working as a steward, but in a resort. 

How come you decided to shift?

I knew I wanted to continue in the hotel industry only. But I was not growing in that resort scene.

My brother-in-law Shivraj is a senior bartender here, and he was the one who recommended that I come here.

I joined as an assistant steward and after learning through work, I became a steward and then a senior steward.

Can you describe a typical work day?

Whether it is a duty day or off day, I regularly wake up at 7 am in the morning because I have to drop my son to school.
I have a six year old son, and his name is Deekshith.

My wife and I get him ready together and then I drop him to school. After which,  I drop my wife at the bus stop. She works as a salesperson in a supermarket.  

Then I come back home, get ready, and come to Toit by 11:30 am for the break shift. I’ll work till about 3:00 pm, go for my break and come back again at 6:30 pm. After that, I work till closing.

Whether it is a duty day or off day, I regularly wake up at 7 am

What are all your responsibilities on the job?

As a steward, I have to check the side sections to see what is available, and not—things like tissues, water, glasses, fresh cutlery, all of that I have to check.

Post that, the tables have to be arranged, and the whole floor has to be made ready before the customers start coming.

As a steward, does handling the large crowds at Toit get hectic?

Not really. It gets that way sometimes, but mostly during the weekends only. If you can handle the weekends here, then you can handle anything.

Plus we have our colleagues to help us out. So it’s all manageable.

Have you ever kept count of how many beers you’ve sold in a day?

Just me? Probably 200-250 beers. But I’ve never actually kept count. I’m sure it’s more during the weekends.

What has the big difference been, going from assistant steward to senior steward?

When you join as an assistant, you have to learn a lot. When I came here I didn’t know anything about the bar. I knew a little about food, but nothing at all about the bar and different drinks.

I must thank the people who helped me learn, my colleagues and senior staff, and also some senior people who don’t work here anymore. I am very grateful to them for helping me grow.

As an assistant, I learnt about serving, what goes into the dishes, what sauce is used in which dish, the different kinds of drinks, all of that.

As a steward, you enter the floor and learn how to interact with the customers.

If you can handle the weekends here, then you can handle anything.

Now as a senior steward, you have to manage all of these things.

Have you had any of the beers here?

Yes! I have had all the beers at Toit! I am a beer lover.

The Stout is my favourite here, because I just love the coffee after-taste.

In all the learning you’ve done since you’ve come here, what has been the most helpful thing you’ve learnt?

Everything I’ve learnt about drinks has been very useful. Along with that, learning how to communicate with the customers—this has been very important.

Through the course of the job, I have also learnt that your attitude towards the customer is also very important. The way you speak, the way you explain, all that has to be worked on to be a steward.

After coming here, I have also learnt to talk more confidently in English. I’ve improved a lot from before.
The senior staff members who guided me always told me that whatever I do, the customer should always be happy. And that is what I follow.

I am so grateful to the management also. I have actually been waiting for a chance to do this interview so that I can say thanks, because I haven’t been able to tell the owners this in person until now. 

…whatever I do, the customer should always be happy. And that is what I follow.

They have really helped me grow. Just like me, five other fellows have also been promoted. The great thing is that if you stay here for three years, and if you have a kid, they give scholarships from the company’s side for the child’s schooling.

Work things aside, your off day is on Tuesday right? What do you do then?

Like I said, even on my off-day I have to wake up at 7 am because my son has school. I have to drop him.

But my wife has also taken Tuesday off, so that we get to spend one day in the week together.

I help her around the house, pick up my son from school, and if we have time, we go for movies.

Or I just stay home. I get only one day in the week with my family, so I like to spend it at home.

How have the last five years working here been?

Very good. I love it here. Because when you work hard, the results will be good. That is what I have learnt at Toit.