“Christmas season is when the hospitality industry truly comes alive. Kitchens work longer hours, bakers perfect festive classics, food & beverage teams stay on their feet, and guest relations become more than a role — they become a responsibility. It’s the time when tourism peaks, expectations rise, and service is tested in its truest form.

I chose hospitality as a profession, without realising how much it would influence my life over the years.

I grew up in West Bengal in a modest household. My father worked at the Durgapur Steel Plant and often told me, whatever you do, do it with sincerity. Those words stayed with me.

After completing my Bachelor’s in Hotel Management (1999–2002), I moved to Mumbai in 2004. I worked at a restaurant in Juhu during the day and attended evening bartending classes in Colaba under Sadhana Madam. I never missed a class, thanks to my boss, Mr. Gaurav Surana, who encouraged me to keep learning.

That year, I was featured as Student of the Month in Opportunities Today magazine. I proudly showed it to my mother. She passed away the next month, before she could see where my journey would lead. That loss taught me never to delay expressing love or gratitude.

Before hospitality, I played district-level cricket. Though I didn’t pursue it professionally, it taught me discipline, teamwork, and the importance of showing up.

I began as a trainee waiter at Daspalla Hotel, Visakhapatnam, and eventually became head manager. Later, I served as General Manager at The Class Hospitality for nearly ten years. One guest, Prof. Cyrus M. Gonda, even mentioned me in his book Seal the Hole in the Bucket.

In 2021, I moved to Hyderabad to teach and mentor students in hospitality. In 2024, I published my first e-book, Service with Smile. This Christmas season, I’m preparing to release my second book — a compact Food & Beverage guide in both Hindi and English, aimed at first-time learners.

I’m grateful to my family, friends, and colleagues. This journey has taught me that empathy, respect, and consistency matter — every day.”

— Tarakeshwar Rao, Hotelier & Food & Beverage Service Trainer Service Nexus