Nicola Dama

I started in the restaurant as a steward and shortly after moving to the bar at my request I started working as a bartender, I dealt with openings with lunch services and evening services with annexed closures, cocktail preparations, cafeteria and bar floor. After a year I became supervisor and my roles became organizational, such as: timetables and breaks for the staff, respect for standards and rules, problem solving with customers.

Dean & Nancy is a renowned cocktail bar inside A by Adina Hotel also open in the morning as a breakfast room. My main role was that of Barista, but I also took care of table service, room service and filling out the morning report.

Maybe Sammy is one of the best bars in the world according to the 50best ranking. I worked for a few months in their laboratory where I prepared all the cocktails in batches ready for service.

I work as a waiter in a cafeteria. My duties are to manage everything in the room: seating customers, taking orders, serving them and final payments.

I took care of the mise an place of the covers, accommodation and cleaning of the restaurant, support to all waiters in all the activities related to the service and especially service at the table of drinks starting from the aperitif until the end of dinner

It was my first working experience outside the region in a small hotel bar. My tasks were many, as the organization of station and cocktail station and then in charge of the service aperitif and after dinner, closing bar and cleaning

My duties in one of the most renowned 5-star hotels on the island of Ischia have been many.
In these 4 summer seasons of work experience I have held many roles starting from the opening of 2 bars to then specialize more and more, over the years, in the various services offered to customers between
which: pool service, lunch, aperitif and after dinner service.

Set up the bar and lounge by helping with the food and drink service

During this working season my duties were: cleaning the dining room and equipment, load the refrigerators and help the sommelier as his runner