Meet Chanyang Song, one of our Front of House team members, who finds joy in the challenges of the service industry, driven by his love for connecting with people and sharing positive energy with our guests.
How did you get started in this job?
I originally studied early childhood education and was planning to become a teacher. I’ve always loved being around people and thought teaching would be a great fit for me. But then, my brother suggested I look into working in the restaurant industry. The idea of meeting lots of new people really appealed to me, so after some serious thought, I decided to give it a shot. I ended up liking it more than I expected, and now I’ve been doing this for two years.
What was your first job like?
I started my first job in January 2022. I was the youngest on the team at Mingles, a Michelin 2-star fine dining restaurant in Seoul. Since I was new to the restaurant world and didn’t have a background in hospitality, everything was a learning experience. I had to rely on my seniors a lot and just dive in headfirst. Simple things like approaching a customer’s table, serving at the right speed, and placing dishes down properly were all new to me. I didn’t have much exposure to fine dining before, so it was tough to pick up all the details from scratch.
What made you stick with it, even when it was tough? A lot of people would have quit.
Honestly, I wasn’t very strong-minded at first. I’d get really down whenever I made a mistake, and I spent that first month going home in tears almost every day. I was getting scolded a lot because I didn’t know much, and I wasn’t sure I could handle it. But something changed—I slowly started to get used to it. There were times when I thought about quitting, but then I’d remind myself that some people stick it out here for two or three years. I didn’t want to be the one who gave up halfway. So, I’d tell myself to just get through one more month, then another six months, and now it’s been over a year.
These days, you don’t really see parents raising their kids with tough love, right? I think a lot of young people are like I was—new to the real world and not used to criticism. But now, I feel like I’ve toughened up a bit. I realized my teammates weren’t being harsh to be mean; they were being realistic because that’s what the job demands. And when I think about it, if I had stuck with my original plan, I would’ve never experienced this growth. Jumping into the restaurant service industry without any prior knowledge has really boosted my confidence. I not only learned the job but also felt myself growing as a person, and that gave me the strength to keep going.
How did you end up working at Solbam?
After spending a year at my first job, I felt like I was ready to explore other opportunities. Solbam had always been on my radar as one of the top fine dining restaurants in Seoul, especially because of its reputation for exceptional service. I was really drawn to the idea of being part of that. When the chance came up, I went for an interview and was lucky enough to get the job.
I haven’t been at Solbam for long, but I’ve already noticed that every restaurant has its own unique vibe. What stands out at Solbam is the team culture. I was really surprised by how mistakes are handled here. Instead of being criticized harshly, you’re given constructive feedback—seniors will pull you aside, explain what went wrong, and suggest how to improve. It’s rare to see a place where you don’t drain your emotional energy dealing with negativity. This supportive environment has made me want to learn more and eventually become that kind of senior to others. The team’s approach, where we encourage each other and speak in a collaborative tone, really creates a positive atmosphere. I believe that energy gets passed on to our customers, too.
What do you find most appealing about the restaurant service industry?
In fine dining, I see the service as part of a collaborative work of art that involves the kitchen, the service team, and the guests. When people come to Solbam, they’re not just looking for a meal—they’re seeking a memorable experience that they’ll remember for a long time.
There’s so much thought that goes into each dish, from the cooking techniques to the presentation, and the kitchen team is passionate about every detail. Our job on the service team is to present those dishes in a way that enhances the guest’s experience, while also catering to their individual needs. It’s like we’re all working together to create something special, something that goes beyond just doing our jobs. That’s what I find so compelling about this industry—the sense that we’re all contributing to something meaningful in every moment.
What’s your personal approach to service?
For me, the most important thing is making sure the customer feels comfortable. When you’re first learning about polite restaurant service, it’s easy to get caught up in trying to make everything look perfect, especially at a place like Solbam, where the service is both elegant and relaxed. But sometimes, it’s more important to adapt to what the customer finds comfortable.
For example, we might have a rule about placing a cup on the right side of the customer, but if someone naturally reaches for it on the left, it’s better to go with that instead of making them feel awkward by moving it. Observing and understanding what makes the customer feel at ease, and then adjusting to that, is what I think leads to truly great service.
How do you relieve stress?
I’m really afraid of making mistakes, and it stresses me out a lot. To cope, I’ve developed a habit of preparing as much as possible to avoid errors. For example, if I know I’ll be serving foreign guests, I study the menu descriptions in English several times, memorize them, and even record myself so I can listen and practice on my way to work. If I don’t prepare like this, I end up feeling overwhelmed at the table. For me, being well-prepared is the key to staying calm and managing stress.
What’s your work at Solbam like right now, and what are your plans for the next year?
Every day, I focus on getting better at my job. I start by coming in, taking care of my usual tasks like tidying up the linens, emptying the dehumidifier, cleaning the wine glasses, and sanitizing the vents before we open. During service hours, I make sure to serve guests in my assigned area to the best of my ability. My short-term goal is to provide excellent service and be a supportive team member at Solbam.
I’ve also realized that I need to improve my wine knowledge, so I’m planning to study that more. I think it’s crucial for having better conversations with guests and delivering top-notch service.
What are your long-term dreams?
I’m still passionate about education, but I’ve realized that teaching doesn’t have to happen in a traditional school setting. The restaurant and service industries have a lot of potential for growth, and I’d like to gain diverse experiences while I’m young. One day, I hope to become an educator in this field, sharing valuable knowledge with others. I’m also interested in restaurant management, so I’m thinking about pursuing further studies in that area.
To achieve these goals, I believe it’s important to gain practical experience step by step. Whether it’s creating effective training manuals or figuring out the best ways to manage a team, I’m doing my best now to build the future I envision for myself in 20 years.
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