On my first day, I was so nervous. I remember thinking, "What if I mess this up? What if I disappoint everyone?" That feeling of being watched, afraid I'd make a mistake — it stayed with me for those first few days.
Now, almost two years later, I realize I was being too hard on myself.
I started at T's Your Palate as a server, working part-time at Party Palace before that just for pocket money. When I moved to cashier, everything changed. No computer knowledge. No background in accounting. Just me and a system I had to learn. For 1-2 weeks, it felt impossible. But then something shifted. I realized I could do this. And that realization made all the difference.
Working at T's is different from other places. It's disciplined. It matters. At my previous job, structure didn't really exist. Here, everything has a pattern. Everything has a reason. You learn quickly that this is a proper restaurant — not just a place to work, but a place to actually belong.
The best part of my job is people. Customers come in with different moods, different behaviors. Some are jolly and chatty. Some don't want to talk. At first, I thought I had to be the same with everyone. Now I understand — you meet people where they are. You read their face and respond accordingly.
Foreigners are easier to talk to. They open up naturally. They ask about Nepal, what's handmade here, what's authentic. I guide them. I share. With Nepali customers, we're more reserved. We don't talk as much. But when we do connect, it's meaningful.
I had this one customer from Spain who was struggling. He'd been scammed in a love fraud. He shared his pain with me. I listened. I tried to comfort him. At first, I wasn't sure if I should get that involved. But something in me wanted to help him feel less alone. Later, I realized — maybe that's my real talent. Connecting with people.
My job is bigger than just cashier work now. I handle opening and closing checks, inventory, purchases, and accounting. I look at yesterday's beverage sales. I check if stock is enough. I start at 11 and manage the entire financial side of the day. It's more responsibility than I expected, but I actually like it.
Some days are brutal. Our anniversary celebrations pack the place. People wait just to place orders. On those days, everything moves fast. But even on the craziest days, when I see a customer review or positive feedback, it makes my whole day better.
Being part of a restaurant at T's has taught me more than I expected. I came thinking it was just a job. I stayed because it became a passion. I realized there are so many sectors in this industry — kitchen, service, bar, accounting. Each one matters.
The owners are supportive, especially Aayush dai. He pushes me to do better, but he doesn't make me feel small when I make mistakes. He wants me to improve, and that matters.
If I could tell my younger self something, it would be: you're braver than you think. From a young age, you've done good things. You can handle work alone. You can manage people. Stop being so afraid.
Right now, I'm interested in becoming a barista. I'm learning coffee art from a senior here, and I'm practicing at home by myself. My real dream? To open a small, cute coffee shop of my own. Something intimate. Something mine.
I've studied hotel management. I want to work in 5-star hotels abroad and gain experience. But maybe one day, I'll come back and open that coffee shop. That's the dream.
For now, I'm here at T's Your Palate, in the heart of Thamel, part of the best restaurant in Kathmandu. Every day, I'm learning. Every day, I'm growing. And every customer interaction reminds me why I chose this path.
If you come to T's, ask for spicy Hook a Chuck or non-spicy Chargrilled. If you're a foreigner, try the Buff Cheesy Blue. And if you see me at the counter, know that I'm genuinely happy you're here.
That's what this restaurant has taught me — genuine hospitality. It's not just a job. It's a feeling.
