Kineyon Kim, FOH Intern at Solbam

Within the meticulous world of fine dining, Kineyon Kim is learning to understand not just how service is delivered, but why it matters. This is the story of an intern at Solbam who is discovering the true meaning of hospitality through detail, discipline, and intention.

How did you begin working at Solbam?

I majored in Culinary and Foodservice Management, studying not only cooking but also front-of-house operations and the broader hospitality industry as a whole. Rather than limiting myself to a single role, I naturally became interested in understanding the entire ecosystem of dining, and through that process I realized that my interests and instincts aligned more closely with front-of-house service than with cooking itself.

I decided to apply to Solbam because I had a clear goal of experiencing fine dining and working in a Michelin-starred restaurant at least once in a serious, committed way. As I researched different restaurants, Solbam’s philosophy and attitude stood out clearly through its website and written materials. It didn’t feel like a restaurant defined only by its reputation, but one that placed real importance on how guests are welcomed and cared for. I felt that this was a place where I could truly deepen my understanding of what service means, and that conviction led me to apply.

What have your first two months of professional life at Solbam been like?

This experience marks my very first step into professional life, so everything has felt new and unfamiliar. From explaining dishes to guests, to setting tables, to understanding the many stages involved in preparing even a single reservation, it felt like discovering an entirely hidden world—one that is invisible when you visit a restaurant simply as a guest. Normally, people think of dining as just sitting down to eat, but working here has taught me that an entire day is spent preparing for that one moment, and that those accumulated efforts ultimately shape the guest’s experience. Although each day still feels challenging and nerve-racking, I also feel that this period is incredibly valuable precisely because there is so much to learn.

What do you find most challenging at the moment?

The most difficult aspect for me right now is communicating with guests in a foreign language. Especially when I first encounter international guests, there are moments when nervousness makes my mind go blank, and I worry whether my words are being conveyed clearly enough. To overcome this, I have been memorizing complete English service phrases that are frequently used in real situations and practicing them repeatedly, rather than assembling sentences word by word. It is not easy, but I see it as a process I must overcome, and I approach it with the mindset that I will continue trying until it becomes natural.

Is there a mistake or learning moment that left a strong impression on you?

There have certainly been moments when I made mistakes. Once, I failed to properly recognize the order in which cutlery needed to be served, and I had to reset the table entirely. I felt flustered at the time, but I focused on resolving the situation calmly and politely. Through that experience, I learned that the foundation of service lies not in hiding what you don’t know, but in responding with the right attitude and sense of responsibility.

At the same time, there have been moments when I felt genuine fulfillment in this profession. When I explained Solbam’s turquoise knife to a guest, they listened attentively, asked questions, and clearly enjoyed the explanation. Seeing how a single explanation could enrich a guest’s dining experience made me realize that this work is not merely a task, but a profession with real meaning. That was the first moment I truly felt a sense of professional pride.

How would you describe the learning process with your seniors?

At Solbam, I am constantly learning from my seniors. Rather than simply instructing us on outcomes, they explain why things need to be done a certain way, providing context and reasoning. This makes a significant difference in how deeply I understand the work. For example, I have learned that slightly increasing speed or adjusting movement paths can dramatically affect overall service flow, and that fundamental details—such as the pace of walking while clearing plates—ultimately determine the quality of service. These habits are not yet fully ingrained in me, so they still feel challenging, but I am confident that they will become invaluable assets over time.

Why do you think fine dining is such a meaningful place to work in service?

Among service professions, I believe fine dining is where attention to detail reaches its highest level. In this environment, front-of-house staff are not simply delivering food; we are responsible for completing the entire experience that guests go through. Because of that, my role feels very clear, and the sense of responsibility is strong. In fine dining, stress does not remain mere pressure—it transforms into discipline and standards. Everything, from the angle of folded linens to table spacing and sightlines, is managed through precise measurements and guidelines. These accumulated details create an experience that feels natural and stable for the guest. Through this process, I have come to realize just how refined and sophisticated the profession of service truly is.

What does “good service” mean to you?

To me, good service is not about exaggerated gestures meant to be remembered, but about leaving guests with the feeling that the food was delicious, the people were warm, and they want to return. It means anticipating what a guest may need before they ask, and conveying the sense that—even in a room full of people—genuine personal attention is being given to them. Ultimately, I believe the essence of service lies in attention, and when that attention is sincere, it naturally reaches the guest.

What makes Solbam’s service feel distinctive to you?

At Solbam, service begins at the reservation stage, where allergies are carefully checked. Based on that information, the kitchen prepares appropriate dishes, and the front-of-house team thoroughly studies the flow and explanations for each course. The kitchen continuously develops new menus, while the service team ensures that each guest receives the same level of completeness and consistency every time. Although this may feel like a “normal meal” to the guest, what defines Solbam is that many people are working in the same direction to make that sense of normalcy possible.

What are your goals moving forward?

My biggest goal for the coming year is to move beyond being an intern and fully establish myself as a reliable member of the team. I want to step out of the phase of simply following others and become someone who genuinely contributes to the team and earns trust. There is still much for me to learn, but I hope to steadily build my professionalism here and grow into someone who truly loves service. I believe that every detail and every attitude I am learning at Solbam will become a solid foundation for my future career.