Muhammed Ali Cevap

It was the first time i had step into professionalism in hospitality industry. A great experience for understanding what is the meaning of "Fine Dining". I faced with amazing affect of simplicity if you can understand and manage it correctly. Having professional teammates and working, learning, improving my journey with them was an extra fortune for me.

I had a chance to learn variety of plate from different cuisines. Understood how important teamwork and customer satisfaction. Worked hard over 12 hours each day, which learned me how to stay strength, open eyes and focus all the time.It was not easy but i was always happy to had this experience.

A seasonal job but it's effect on me was way more than that. Being capable to server more than 50-60 people in your section was not easy but learned me how to work, think and decide as fast as possible in a short time. Working in Club was another educational, disciplinary and making me decide fast experimental environment which also helped me to improve my alcohol knowledge.

The first time i have worked in Asian-Mediterranean cuisines. Importance of knowledge about allergies and ingredients of plates was on top level. I learned how affect-full is telling about the dishes and their stories (if they have) and how it is making guests get interest directly and with amazed eyes. Also having guests from different cultures and countries helped me to understand how they think and how they have different tastes and choices about their dishes and beverages.

The second time i worked in a Greek restaurant but this time not in club but on restaurant. Was an amazing experience for me working at Yalikavak Marina. Got closer with Greek cuisine and with their culture, especially with their traditional dances. Being in dance team was a different, excitement experience but got me understand and see what i am capable to do more.