FOH Senior Chanyag Song

Discovering joy in the service profession that began with a love for meeting and engaging with people, FOH Senior Chanyang Song shares her story of finding energy through her connections with guests.

How did you begin this career?

I originally majored in early childhood education and was preparing for teacher certification. Because I have always enjoyed being around people, I felt that interacting with others and teaching suited my personality well throughout my school years. Then, at the recommendation of my older brother, I began to take an interest in restaurant service. The idea of being able to meet more people from diverse backgrounds appealed to me. Though it was quite a big decision, after much consideration I decided to take the leap. To my surprise, I found that the work suited me well, and I’ve continued in this profession for two years now.

Can you tell us about your very first experience in the field?

My journey began in January 2022, when I joined Mingles, a Michelin two-star(now 3-star) fine dining restaurant in Seoul, as the most junior member of the FOH team. I had thought that if I was going to work in restaurant service, I should do it in fine dining while I was still young and full of energy.

Since I didn’t come from a hospitality or restaurant background, I had little prior knowledge to rely on. I had to learn everything by shadowing my seniors and diving in headfirst. Every detail was new—how to approach a guest’s table, the right pace, the correct way to set down a dish. I hadn’t even been to many fine dining restaurants as a guest, so truly everything was unfamiliar to me. Looking back, though it was a tough period, I’m grateful that I was able to begin my career in such a high-caliber environment and grow from there.

Although I felt my shortcomings keenly, I also realized that I could grow by learning something entirely outside my background. That gave me confidence and boosted my self-esteem. It wasn’t only about learning the job—it was about sensing my own personal growth, and that has continued to fuel my motivation to stay in this profession.

What makes Solbam unique compared to other restaurants you’ve experienced?

Solbam has always been known in the industry for its outstanding service, and that was one of the reasons I wanted to join the team. I was fortunate enough to interview and eventually become part of this place.

Every restaurant has its own culture, but what stood out to me at Solbam was how the team creates an environment that is constructive rather than punitive. When someone makes a mistake, senior staff don’t scold them in front of others. Instead, they speak privately, point out the exact mistake, and explain how to handle it correctly the next time. This way, emotional energy isn’t wasted on embarrassment or tension. Even in small choices of words—encouraging instead of commanding, saying “let’s do this together” instead of issuing orders—you can feel the effort and awareness that shape Solbam’s culture. I believe this positive energy naturally extends to our guests as well.

In what ways do you feel you’ve grown over the past year at Solbam?

Spending over a year at Solbam has been a turning point in helping me understand myself better. At first, my focus was only on performing the job well. But as time went on, I began reflecting on my career more deeply and nurturing a stronger desire to keep improving. I also learned to think about harmony with my team, not just my own performance.

When I was promoted from junior to senior, the sense of responsibility felt heavy at times. But instead of weighing me down, that pressure became a driving force for growth. Previously, I was often too cautious and quick to see myself as lacking. Yet through conversations with guests—many of whom encouraged me not to be afraid—and the support of my colleagues, I gradually overcame that tendency. Learning to accept my shortcomings while still believing in my ability to grow has been the most valuable change in the past year.

Have you recently taken on any new responsibilities?

Yes, since the spring of 2025, I’ve been entrusted with Solbam’s tea program, and it has been a truly special experience. I’ve always loved food and the art of combining flavors, so creating tea blends and designing our tea box has felt like a natural extension of that passion. Each attempt brought new discoveries, and hearing guests’ positive reactions gave me immense encouragement.

For example, in spring I created a tea inspired by the dogwood blossom, blending dogwood berries and young barley shoots with honey to capture the season’s image. In summer, developing new teas became another challenge. Working closely with our sommelier, I gradually built confidence, refining my blends until they resonated with guests. Along the way, I read extensively about tea, visited specialty shops, spoke with pastry chefs, and even attended the COEX tea fair to observe different blending methods. These experiences have not only deepened my knowledge but also helped me rediscover myself, giving me the realization: “This is something I love and can truly do well.”

Is there a particular tea you’re most proud of?

One of my favorites is a blend of pumpkin, jujube, and ginger. The spiciness of Andong ginger grounds the flavor, while the savory sweetness of jujube and the gentle warmth of pumpkin layer beautifully on top. Beyond taste, each ingredient carries its own story: Andong ginger, known for its quality, was historically served to royalty, while jujube symbolizes warmth and sweetness.

To add a visual element, I included round jujube chips that float in the tea. Guests often comment on how pretty it looks, and hearing that feedback makes me feel I’ve given them not just a drink, but a memorable experience. Those little details that bring joy to guests are exactly what make me proud of this work.

How have you grown most in terms of service itself?

In the beginning, casual conversation with guests was something I found intimidating. I often wondered what questions were appropriate or how far I should go in engaging with them. I worried about making guests uncomfortable. But over time, I came to realize that true service is not just about polite phrases—it’s about sharing the guest’s journey.

At Solbam, each three-hour course is an experience co-created by the kitchen, the service team, and the guest. I’ve learned to approach conversations not as a task, but as part of that shared experience. By asking where our guests have come from, where they’re heading next, or simply listening with genuine interest, I discovered that those exchanges make both them and me feel more connected. Now, I no longer fear these interactions—they have become one of the aspects of the job I enjoy the most.

What do you find most appealing about working in restaurant service?

I believe that fine dining service is about completing a single work of art together with the kitchen and the guest. Guests who come to Solbam aren’t just looking to satisfy hunger—they want to treasure the entire flow of time and the experience itself.

Each dish is created with intention: the chef carefully plans the order of the courses, and the kitchen team pours their passion into presenting plates so beautiful they almost seem a shame to eat. As service staff, our role is to present these dishes at the table with both accuracy and grace, while also responding to the unique needs of each guest. Together, we create something greater than the sum of its parts. That sense of collective artistry is what makes this profession so special to me.

What service style do you personally aspire to?

For me, the guest’s comfort always comes first. When you’re new to fine dining service, it can be tempting to focus too much on creating a perfect “picture” and expect guests to adapt to it. But at Solbam, our approach is to create a service style that is at once comfortable and refined.

For instance, while conventionally a cup should be set on the right side of the guest, some guests naturally use the left. Instead of rigidly correcting that, we observe carefully and adapt to the guest’s habits so they remain comfortable. True service, I’ve learned, is about attentiveness and flexibility—meeting guests where they are, rather than forcing them into a fixed mold.

How do you manage stress in this line of work?

I admit I’m someone who fears making mistakes, and that can be stressful. To manage it, I’ve developed the habit of preparing meticulously in advance. On days when we expect foreign guests, I rehearse the menu explanations in English multiple times, record my own voice, and listen to it repeatedly on my commute. Without that preparation, I know my mind might go blank at the table. Ensuring I’m well-prepared helps calm my nerves and allows me to focus on the guest in front of me.

What are your future aspirations?

My immediate goal is to speak English more naturally—not to sound grandiose, but to communicate clearly and warmly so that guests can fully understand me. As the number of international guests increases, this has become even more important to me.

Another goal is to further develop Solbam’s tea and dessert program. I want guests to say not only “the meal was wonderful” but also “the tea at the end was truly memorable.” To achieve that, I know I need to keep experimenting with blends, collecting data, and staying open to new ideas.

Looking further ahead, I still carry the dream of becoming an educator. I have always loved teaching and guiding others, and the positive energy I receive at Solbam only strengthens that aspiration. While this is the time for me to learn as much as I can in the field, one day I hope to channel these experiences into helping others—whether through training, restaurant management, or creating effective manuals for service teams. Ultimately, I see myself as someone who can inspire and equip the next generation of hospitality professionals. And so, with the long-term goal in mind, I continue to give my best to each day at hand.