Four months ago, I walked into Sicily by T's nervous and unsure. I'd worked before at Kathmandu Grill restaurant, but working at one of the best restaurants in Thamel felt different. I came at 12pm, worked until 10pm, and tried my best to learn everything about dining service at Sicily.

The first few weeks were confusing. I didn't know the menu at Sicily. I didn't know how to open wine properly. I didn't know how to talk to guests confidently at this restaurant in Thamel. I was quiet. I kept to myself. But I was trying.

Then I made a mistake. I put alcohol in a virgin mojito when the guest specifically asked for no alcohol. That was bad. I felt terrible. At my previous job, when I made mistakes, my salary got cut. I was scared that would happen here too.

But it didn't. Instead, the team at Sicily talked to me about it. They explained why it mattered. They didn't punish me. They taught me. That's what makes Sicily different from other restaurants in Thamel.

Anupam was the first person to really help me when I came to Sicily by T's. He made me feel welcome. He didn't make me feel stupid for not knowing things. He just showed me what to do. When you're new and scared at a best restaurant like Sicily, that kindness matters.

I'm not going to lie — I'm still nervous around Diwas sir. He's very direct. Very blunt. Sometimes that directness feels harsh when you're still learning the dining standards at Sicily. But I understand now that he's not being mean. He just doesn't sugarcoat things. That's his way, and it pushes me to be better.

Wine opening is still hard for me. It's a skill that takes time. Every shift at Sicily, I practice. Every shift, I get a little better. That's all I can do.

The guests at Sicily have been great. I've had so many different people come in. Tourists, locals, families, couples. Each one teaches me something about hospitality at this restaurant in Thamel. I watch how experienced servers handle different situations. I'm learning by watching.

I've made other mistakes too while working at Sicily by T's. Small things. Big things. Each time, I learn something. That's what this job is — learning, falling, getting back up, and trying again at one of the best restaurants in Kathmandu.

I work from 12 to 10pm. That's a long shift. Some days I'm tired. Some days I feel like I'm not good enough. But I come back the next day anyway.

I want to be known as hardworking. Not perfect. Not the most talented. Just someone who shows up and tries. Someone who doesn't give up when things are hard at a restaurant like Sicily.

My dream is to maybe have my own café or bar someday. Or work abroad and see the world. But for now, I'm here at Sicily by T's in Thamel, learning every single day.

Four months in, I'm still nervous sometimes. But I'm not the same person who walked into Sicily on day one. I'm growing. And that's enough.