We think of ourselves as a warm and caring family at Saba. Just like every family, we are completely unique. We have our own way of doing — our very own sense of how things should be and we call this the Saba Way. We work on building relationships with our co-workers to make Saba a happy place for us all, just like the happy meeting place we want it to be for you!
We asked a few simple questions to give you an introduction to some of the fabulous people that help make Saba the special place it is. This series is called Saba Employee Spotlight. We’re starting with Saba Baggot Street.
Saba, Upper Baggot Street, celebrated its first birthday on March 8th, 2017. Some of the Baggot Street crew have been part of the Saba family long before this.
Where did you grow up? I grew up in Sweden.
Tell us some of your hobbies? Some of my hobbies include reading & swimming.
How long have you been working with Saba? I have been working at Saba for over 10 years now. I’ve been here since the beginning. I had been part of the Clarendon Street team long before Baggot Street was even an idea.
What are your favourite starter and main dish to get from Saba? When I visit Saba as a customer, I love to get the sun-dried pork as a starter and the grilled red chicken salad as my main course. The grilled red chicken salad has always been one of my favourites, I’m sure that is the same for a lot of the Saba crew.
What is the most popular dish ordered in Saba? I believe the most popular dish ordered in Saba is the Massaman chicken.
What is the most common question you get asked by guests? I’m usually the first point of contact for customers so I get many different types of questions. The most common questions I get asked by guests is how long is Saba open and what was here before.
What is your favourite aspect of working in Saba? My favourite part of working at Saba is the team. A happy team always makes any job easier.