FOH Junior: Mi-hye Ahn

Introducing the story of Ahn Mi-hye, who welcomes guests at Solbam every day—discovering the essence of service through the way she greets each guest, the placement of a single water glass, and even the angle of folded linens.

What was your journey like before joining Solbam?

I spent many years living in China. I studied Environmental Design at a university there and graduated around the time the pandemic was coming to an end. Since I had lived abroad for so long, I felt a strong desire to reconnect with the country where I grew up—to finally understand Korea beyond short visits.

When I first returned to Korea, I started working part-time at a company that operated both a restaurant and a bar. It was my first time experiencing the service industry, and I quickly found myself drawn to the process of engaging directly with guests. That early experience led to a full-time position, and later, I briefly worked at a wine bar, where I was able to explore another side of service.

While I was considering a career move, I came across Solbam. I didn’t have any background in fine dining, nor had I experienced many fine dining meals myself, but something about this place made me want to apply. I knew my experience was limited, yet I kept thinking, “If I don’t take this chance now, I may never get another opportunity to learn.”

I was also concerned about being a foreign applicant and potential visa issues, but everything worked out—and that’s how I ended up here at Solbam.

How did you begin to embrace the work of restaurant service?

When I first started working in this industry in Korea, my attitude was simply, “Let me try this and see what the job is like.” But once I began serving guests, I realized that service is not just a task—it is a relationship. It is the act of building a connection with another person.

Seeing a guest smile, or sensing their comfort during a brief exchange, brought me so much joy. Naturally, I grew more serious about service and even became interested in studying wine someday. For now, my priority is to learn as much as I can at Solbam, but on my days off, I study wine on my own.

What was it like encountering fine dining for the first time at Solbam?

Solbam is my very first fine dining workplace. Before joining, the idea of “fine dining” felt vague and unfamiliar to me—I didn’t know how such restaurants operated or what standards were expected. Once I stepped inside, though, I discovered a world far more meticulous and precise than anything I had imagined. The cleanliness of the restroom, the angle of folded linens, the placement of water glasses, even a speck of dust on the table surface—every detail is part of the service we provide. And if even one detail is missed, it can break the flow of a guest’s dining experience.

At first, I wondered, “Do I really need to pay attention to all of this?”But soon I understood: our job is to create a perfect moment for our guests. And that level of detail is what allows it.

Do you have any experience offering service in other languages?

Yes. Because I lived in China for many years, Mandarin is very natural to me. At Solbam, we often welcome guests from Hong Kong, Singapore, and other regions, so about once a month, I assist with Mandarin-speaking guests. I never step in on my own; I only support when the manager advises me to. When guests hear a familiar greeting or explanation in Mandarin, they immediately relax. And seeing that moment reminds me just how powerful and meaningful language can be as a form of service.

What have you been learning the most at Solbam?

I’m learning the true basics of FOH service—fundamentals that go far deeper than I ever expected. The biggest lesson is that “the basics begin with attitude.” Caring about the cleanliness of the chair a guest sits on, the dish they are served, and every object they touch.Understanding that the entire table setting represents one person’s special evening.Remembering that nothing in the dining room is insignificant. Solbam is constant real-time practice. It’s nerve-racking, but it allows me to grow every day.

Is there a moment from service that remains especially memorable to you?

The happiest moment was when a guest finished their meal and told me, very kindly, “Your service made this experience so wonderful.” Since I always feel insecure about my Korean, I tend to be extra cautious and nervous. Hearing that affirmation made me realize that even if my language skills aren’t perfect, sincerity still reaches people. It encouraged me deeply.

I also remember a challenging moment. While preparing chopsticks, a guest accidentally spilled water. I didn’t respond fast enough—I failed to notice whether anything had gotten wet or needed replacing. That experience taught me that every second is part of service and that mistakes are also lessons.

What is the most difficult part of working in service?

Sometimes, when Korean is spoken quickly or in a way I’m not fully familiar with, I struggle to catch the exact meaning. Those moments feel like hitting an invisible wall. It can be frustrating, but most guests are incredibly understanding and considerate, especially when they realize I’m a foreigner. Thanks to their kindness, I’ve gradually gained more confidence.

What are your future goals or dreams?

I’m still exploring, but someday I would love to create a small space combining wine, coffee, and baking. I once visited a small shop near Seoul Station that served wine and coffee together, and it stayed with me. I’d love to create a place where people can enjoy bread I baked, wine I selected, and service I deliver—everything in one space.

I also want to study wine more seriously. My first meaningful experience with wine happened at a previous job. The sommelier and chefs were tasting a bottle, and I mentioned a particular aroma. Everyone looked surprised, and I thought I had said something wrong—but the sommelier said I was exactly right. That moment of recognition meant so much to me. I still bake occasionally at home, just as a hobby, and I hope to continue nurturing these interests.

What kind of person do you hope to become at Solbam?

At Solbam, I am learning the true elegance of service—the attitude, the gestures, the tone of voice, and the way we approach each guest. I’ve come to understand that all of these things are part of a culture, a craft, and a form of beauty. I don’t know exactly where my future will lead, but I genuinely love everything I am learning here. I believe this time at Solbam will play a defining role in shaping who I become.