Running a brewpub/concept restaurant 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 stays that way.

And these people are none other than our never-tiring, ever-inspiring staff.

Meet the man responsible for serving your favourite comfort food in ways you wouldn’t have imagined possible—say hello Toit’s Assistant Steward, Raghu.

When did you join Toit?

I joined Toit on 22^nd October 2013. My interview for the newsletter is exactly 6 years later!

Where are you from?

I am originally from Chikmagalur. I always wanted to move to the city, it’s been I left 18 years since I left home. My parents, brother and his wife live there now. I visit home bi-weekly. At the start, it’s always difficult to leave home but over time, you build your life here and this becomes your home.

What were you doing before joining Toit?

I worked at Hint Pub in Bangalore’s Central Mall for a couple of years as a steward. I enjoyed my 2.5 years in Hint. The place was well known and had many regulars. Unfortunately, the management decided to close the bar. I took 15 days leave and then joined Toit. Toit had a good name, a lot of people were talking about Toit in the market. I applied, gave my interview and began working as a senior steward. I also worked at Bangalore Club, Sheesh Mehal and Tiger Bay – for a couple of years and no more.

When did the shift to the bar happen?

I worked at Hint Pub in Bangalore’s Central Mall for a couple of years as a steward. I enjoyed my 2.5 years in Hint. The place was well known and had many regulars. Unfortunately, the management decided to close the bar. I took 15 days leave and then joined Toit. Toit had a good name, a lot of people were talking about Toit in the market. I applied, gave my interview and began working as a senior steward. I also worked at Bangalore Club, Sheesh Mehal and Tiger Bay – for a couple of years and no more.

You are working as a Senior bartender here, tell us more about your role? What is a typical workday like?

I stay far away from Toit; hence I have chosen the second shift. My shift starts with the daily briefing taken by the operations manager. After the briefing session, I check my station. I check on the ice cubes, fruit delivery, check if the mise in place, have we received the fruits etc, check on glassware and the cleaning and wiping. I also check on the bars on the other floors.

Have you been a part of this industry from the beginning?

No, the hospitality industry was never by choice. Once I quit Toit, I will start my own business. I am yet to work out the details.

What do you do on your day off?

I stay with my family – my wife and 3-year-old son. I just want to stay at home on my day off and play with my son. I don’t get time with my family every day so my off is committed to them. It’s the only day I get to be with him.

How was your experience in Toit been so far?

I have been able to learn a lot here. The special menus are a great way to expand my knowledge, understand the many sub-cuisines that exist in South India. Also, the food is familiar and close to home in many ways. So, I really enjoy the food part of our restaurant a lot! I also feel supported here in more ways than just work. I can say I am happy and content here.

What is your favourite cocktail in Toit?

My favourite cocktail is the Classic Margarita. I also work on making specials. One of my cocktails called Summer Salt was on the blackboard for a couple of months.

How has your experience in Toit been so far?

When I joined here, I did not know anyone. I just joined the team and started working. The only reason I have completed 6 years is because of the people here. The seniors, management are very supportive and help you become better at your job.