Why did you choose for Nonam 2 years ago?
After a couple of experiences in the hospitality industry, I was looking for something completely different. I wanted to work in a gastronomic restaurant that wasn't too big nor too formal.
And that’s Nonam for me: quality with a wink. It means feeling at home, whilst I’m completely in my element, every single day.
How has Nonam evolved the last couple of years?
Personally, I wanted to grow in my job, and I've been given every opportunity to do so. With little experience in gastronomy, I am now the front-of-house manager. It's wonderful that I've received the support and trust to achieve this.
As a business, Nonam has also grown a lot. The processes are efficient and the communication is clear. This creates internal peace, allowing us to serve our guests even better.
What's your most pleasant experience?
Hmm... it's difficult to pinpoint just one moment. Talking to our guests, making them feel good... that's what makes the job interesting for me. So maybe that's it? Regular guests who have almost become like family give me energy. Recently, a guest said he's coming back for the enjoyable service. Isn't that what it's all about?
Why should a student or flexible worker come work for us?
Because I'm guiding them, of course 😉. You'll definitely join a fun and international team where there's a casual atmosphere. You'll receive good guidance, and after service, you're more than welcome to join the team for a drink. You'll also learn a lot of different things: reception, bar work, restaurant service, gastrobar service, .... So as a student or flexible worker at Nonam, you're more than just an assistant. You quickly learn the tricks of the trade and build a connection with our guests.
Because we can't get enough of Talitha, here are 3 more questions:
Favourite dish? Parsnip ice with white chocolate. Unexpected in flavour, but oh so delicious!
Best staff food? Mert's legendary casseroles. Made vegetarian for me!
Most fun activity with the team? Our sailing trip is forever etched in my memory. And unfortunately, so are the unstable stomachs of some colleagues 😉.
