Many of them have been with us for a number of years, some even from day one, more than 20 years ago. We thank them for their loyalty, dedication and reliability and are interested to hear what they have to say about themselves and about us:

Da (Cook)

How many years have you been working at the Riverside?
I started working at The Riverside on day 1, on 18th February 1984.

What excactly is your job?
I set up the kitchen, I also prepare the staff food but my main responsibility is to go to the market to buy fresh supplies like vegetables and seafood for the restaurant on a daily basis.

Why do you like to work here?
The Riverside is like my second home. I have been with the restaurant for so many years that it has become like a part of me. I appreciate that The Riverside still offers this warm feeling of a big family just like in the very beginning.

Nok (Cook)

Nok, when did you start working at The Riverside?
I have joined The Riverside just a few weeks after the opening in 1984 and have been working here continuously for over 20 years.

Could you describe your job?
I am pretty much the sauce specialist, I prepare our garlic sauce, tartar sauce, mayonnaise and our salad dressings. I also handle the spicy thai salad (yums) orders during day time. Another important task of mine is to prepare dishes for the internal food tastings whenever we plan to add a new specialty to our menu.

How do you feel about the Riverside?
Obviously I feel very attached to The Riverside after all these years. I still remember the early days when there were a few tables only and we would be waitresses, bar or kitchen staff where ever
help was needed and you could see the manager wash dishes and do maintenance jobs. Many things have changed, the restaurant and the team have grown a lot over the years, but the feeling to be one big family is very much alive. I feel that The Riverside cares and takes good care of its family members.