Intern, Kyungmin Han

“Even if it’s not something that comes naturally to me, I believe a professional should still find a way to do it.” This is the story of Kyungmin Han, an intern who is learning to grow step by step—slowly, but with persistence.

How did you start this path?

I majored in chemistry at university. Originally, I wasn’t preparing for a career in hospitality or the restaurant industry. However, around 2020, there was a growing interest in wine, and I naturally became curious about it as well. I started learning through YouTube and books, and the more I learned, the more I wanted to understand it in depth.

After my military service, I continued studying wine more seriously—taking exams, attending wine gatherings, and enrolling in classes. At some point, I realized that wine isn’t just about knowledge; it’s ultimately about how it is communicated and shared with people. That realization led me to think that this could become more than just an interest—it could be my profession.

While I was still in university, I worked part-time at a wine shop and a bar, gaining some hands-on experience. After graduating, I decided to seriously explore this path, wanting to see whether something I enjoyed could truly become a career.

What led you to apply to Solbam?

While taking wine classes, I asked my instructor for advice about my future. I was told that working as a sommelier in fine dining would allow me to learn much more—not just about wine, but also about pairing, service flow, and teamwork. Around the same time, I was also introduced to CMS preparation courses and classes. Through that process, I came to understand that if I wanted to truly learn wine in depth, I needed to gain experience in a restaurant setting. That naturally led me to look into fine dining restaurants, and eventually, I applied to Solbam.

You’ve only been here for a short time—how has the experience been so far?

I started in February, so it has been about six weeks. To be honest, it’s been very challenging. I don’t think I’m naturally suited for service. I’m not particularly fast with my hands, and I often feel that my ability to read situations quickly is still lacking. Fine dining may appear calm and elegant on the surface, but behind the scenes, everything needs to move with great speed and precision. Keeping up with that pace has been difficult.

There are still many moments where I struggle to fully understand what needs to be done in a given situation, and through that, I constantly feel my own limitations. Right now, I’m focused on learning, adapting, and trying to keep up each day.

What has been the most important learning experience for you so far?

At this stage, I feel that the most valuable learning happens directly in the field. I don’t spend much time studying service through external sources like videos. Instead, I learn by working, making mistakes, and receiving immediate feedback from senior team members. Those real experiences are what stay with me the most.

At first, I was just trying to follow instructions, but over time, I’ve started to understand the reasons behind each action and how everything connects within the overall flow of service. I still have a long way to go, but I can feel that I’m gradually learning through experience.

Is there a moment that left a strong impression on you?

The day I was reprimanded is the one I remember most clearly. Haha. I had to explain a dish to a guest, but I was too nervous and ended up delivering it in a mechanical way instead of speaking naturally. In that moment, the flow of service broke down, and I found myself stuck—not knowing how to recover. The food was ready to be served, but I couldn’t properly explain it, and the situation escalated. Afterward, I received feedback—not just about what went wrong, but also a deeper question: “Do you understand why we put you in that position?” It made me realize that this is a team that strives to deliver better service, and that they expect growth and potential from each member.

Since then, I’ve been thinking not only about avoiding mistakes, but also about how to recover and move forward when they happen. At the same time, I’ve had moments of doubt—wondering whether I can truly do well here—but I believe those thoughts are part of the process that is shaping me.

How do you personally define service?

I’m still not entirely sure if this work perfectly suits my natural personality. I’m not someone who is driven by strong bursts of motivation. Instead, I’m better at continuing something steadily once I’ve started. I don’t dislike interacting with people—in fact, I do find meaning in the moments where emotions are exchanged through conversation.

However, I’m not someone who expresses that very outwardly, so right now, I’m learning how to adapt within the system of the team and deliver service in a consistent and natural way. To me, being a professional means going beyond your natural tendencies and committing to a certain standard. Even if I’m slower or less instinctive, I believe it’s important to grow into that standard.

What are your goals moving forward?

Wine is still at the center of everything for me. At first, my goal was simply to learn as much as possible about wine. From there, I began to consider becoming a sommelier. Right now, I see myself at the very beginning of that journey. Rather than setting a fixed long-term plan, I want to spend at least the next two years working in the field and reflecting on my experience—understanding whether this path truly suits me and how I can grow within it.

What is your current focus?

Right now, my biggest priority is adapting to the team. I would like to continue studying wine more actively, but at this stage, I feel that integrating into the team comes first. I’m still working on building chemistry with my colleagues and learning the fundamentals of the job, which requires a lot of focus and energy. Once I become more stable, I hope to balance both work and study, but for now, I’m concentrating on building a solid foundation in the field.

What kind of team member do you hope to become at Solbam?

Rather than standing out, I want to be known as someone who works hard. From the guest’s perspective, I believe the most important thing is to ensure that there is no discomfort or disruption in their experience. Even if I can’t create something extraordinary yet, I want to provide a service that feels seamless and comfortable.

Every day, I begin my shift with a simple thought: “Let’s get through today without major mistakes, and stay fully focused until the end.” Even that is not easy yet, but I believe that consistent days like that will eventually lead to growth. I may not be perfect, but I want to be someone who takes responsibility and follows through to the end.That is the direction I am working toward, step by step.