As a Dishwasher

Tokyo Table was my first job, and everything was new to me. I began as a dishwasher, learning the basics of how a busy restaurant runs. My main job was to clear tables, wash dishes, and make sure everything was clean and ready for the next service. It taught me the importance of teamwork, time management, and doing my part to keep things moving smoothly.

As a Waiter 

After a few months, I moved into a waiter role. This was where I learned how to communicate with customers and make them feel welcome. I took orders, managed reservations, and recommended dishes to guests. I also restocked fridges, cleaned tables and the front area, and worked closely with the team to keep everything running well. Serving with a smile became part of my day, and I enjoyed building relationships with both regulars and new customers.

As a Kitchen hand

Later, I joined the kitchen team as a kitchen hand. I started at the deep-fry station, then learned how to make ramen, and eventually moved on to stir-fried dishes. By the end, I could prepare almost everything on the menu. My role included preparing ingredients before the restaurant opened and making sure everything was ready for service. Working in the kitchen taught me speed, precision, and how to handle pressure in a fast-paced environment.

What I’ve Learned

My time at Tokyo Table has been a long and rewarding journey. I’ve gained hands-on experience in different parts of the restaurant and developed skills that I’ll carry with me into future careers and life in general — teamwork, communication, and a strong work ethic.

Skills Learned

Teamwork, Time management, Communication, Customer Service, Adaptability, Attention to Detail, Efficiency Under Pressure, Food Preparation Skills and Work Ethic.