Hi, I'm Oshan. I started at Sicily by T's two months ago, and it's already changed how I think about working.

Before this, I worked at a casino. The menus were interesting, the environment was fast-paced, and I learned a lot. But there was something missing. More politics. More drama. More things that had nothing to do with actually doing good work.

When I joined  Sicily, I was just looking for part-time work to start with. I didn't expect much. I thought it would be like everywhere else. But it wasn't.

The first thing I noticed was the manager. Easier to work with. Understanding. When I didn't know something — and there was a lot I didn't know at first — I could ask. I could learn. Nobody made me feel stupid for being new.

The second thing I noticed was the guests. Most are just normal people. Good people. They come, they eat, they enjoy. When they compliment the food, it feels real. When they have complaints, it's something I can actually fix.

The Food Changed Everything

My first order here was BBQ Bacon and Chuck. I ordered it to understand what we were selling. One bite and I understood why people keep coming back.

The meat is quality. There's actually a lot of it. The toppings are generous. And then the BBQ sauce comes in and just elevates everything. But what really got me was the sourdough. It's softer, richer than other places. It holds everything together without being heavy.

That's when I realized — we're not just serving burgers. We're serving something people actually care about.

I told my family about it. When they asked what to order, I said: BBQ Bacon and Chuck or Italian Sausage and Bacon. Those are the ones that matter. Those are the ones that show what we can do.

Learning in a Good Environment

At the casino, I learned interesting menus. That was valuable. But there was always this underlying tension. Politics. People protecting their positions. People not wanting to help each other.

Here, the staff is actually friendly. No fights. No drama. We work together. We help each other. That sounds simple, but you'd be surprised how rare it is.

The owners are understanding too. They don't scold you in front of guests. They give feedback nicely. They understand that mistakes are part of learning. That matters more than people realize.

What I Want Now

When I started, I was just a server. Still figuring things out. Still confused about orders and kitchen questions. But now, after two months, I'm settling in. I'm starting to understand how things work.

And I'm starting to want more. I'm interested in kitchen work. I want to understand the cooking side. I want to learn Continental chef techniques or sushi. Not because I have to, but because I want to.

Sicily's menu is different from T's. More sophisticated. More technique. That's what interests me. I'd like to work in the kitchen there, among those three signature dishes. Understand how they're made. Understand the craft behind them.

The Bigger Picture

This job is helping me figure out what I want. My mum is in Europe. My dream is to work as a chef abroad — maybe learn Continental, maybe sushi, then go work in Europe. See Switzerland. See Liverpool. Experience places where the food and scenery are both world-class.

But first, I need to learn. And Sicily is teaching me that I actually care about food. That I care about doing things right. That I want to be part of something that matters.

Two months ago, I was looking for part-time work. Now I'm thinking about my future as a chef.

That's what a good environment does. It shows you what's possible.

Why This Matters

Work doesn't have to be hard. It doesn't have to be political or stressful. When you have a good manager, good food, good staff, and owners who actually care — everything changes.

I came here for a job. I'm staying because I found something better. I found a place where I can grow. Where I can learn. Where the food actually matters.

That's rare. And I'm not taking it for granted.