Humans of Lola's & On The Table






Welcome to HOLA!


Be it the playful and casual scene at Lola’s Cafe or the unruffled and rustic vibes at On The Table, they share a common value we hold close to our heart.


The spirit of our teams.


The humans of Lola’s Cafe and On The Table form an incredible family made up of splendiferous individuals from all walks of life.


But we’d say, it’s not just about us. It’s always for this community. This community that we share with you where your support and contributions are truly valued by us. 


With that, we’re proud to feature our community. Each of them has their own story to share about working in this field. Read on and discover the stories that make up our community!

Uncle Francis, Kitchen Crew

“I may have a lot of working experience, but I’ve also gained a few advanced technology knowledge from the younger ones here. They’ve taught me how to use Facebook!”

Junjie, Service Crew

“I cherish my relationships with the ones who picked me up when I fall. They are people that I would want to protect and help. As i grow older, I realised that I don’t need a lot of friends, just a handful of close friends. 

Camille, Service Crew

“When life pushes you, you push it back, with a smile! I’ve experienced many setbacks but I’ve managed to overcome them and pull myself back together with positivity.”

Ben, Kitchen Crew

“I’ve come to Singapore to work mainly for the salary. The work load and all is the same in Malaysia, but the salary here is higher. Oh, and it’s more clean and safe here.”


“It is not easy to practice acceptance. We all react differently to different situations, and we often question others about their reactions. But by questioning, you are already taking the first step to accepting others.”

Rebecca, Service Crew

“Not all those who wander are lost- If you’re wandering, you are also experiencing. It isn’t about the destination, but the journey. So, in everything you do, just work hard!”

Fabian, Service Crew

“I believe that no matter how things can go south so quickly, it can surprise you and revert back just as fast, or maybe – even better. Be brave, take risks because nothing can substitute experience.”

Ah Rong, Kitchen Crew

“I have met all kinds of people ever since I entered this industry when I was 18. The genuine ones leave an impression but the nasty ones make me struggle with learning to trust others. I learnt it the hard way but I still hope to see the good in everyone and treat people the way I want to be treated.”

Xue Fen, Pastry Crew

“Baking gives me a great sense of accomplishment. It requires attention to details and skills in order to achieve the end result. It’s upsetting when I see others only having a few bites of the cake and ended up, wasting food. I wish people would slow down and pay more attention to its taste.”

Nicole, Asst. Floor Manager

Empathy. It’s as simple, yet profound as that. When you spend hours upon hours meeting people from all walks of life, there’s one thing you learn quickly. You need a lot of patience. Some people are just plain rude, but more often than not, the ones with the scowl on their face are the ones that need the pick-me-ups the most.


It doesn’t take much to be considerate. And if having a brighter smile and a more effusive, “have a good day!” will give their day an uplift, then why not? A little bit of appreciation can go a long way.”


“Grades do not define you. Really.


Find out your own skills and what you are passionate about. Don’t be too worried about what you have scored for your exams. Exams are a very narrow and focused assessment, it doesn’t assess your personality and soft skills.


Go out and explore. Basically, when you discover something that keeps you awake and when you feel excited thinking about it, it says something. That’s something you’re naturally inclined to and wired for.”

Norman, Service Crew

“I juggle between school and work because when I’m at work, it’s a time where I can place schoolwork aside and just concentrate on doing the things I enjoy, with the people I love.


I love to see customers leaving the cafe with great smiles. I can still vividly remember how it felt the first time when a customer came up to me personally to thank me for my service. It felt like my hard work has paid off. Such gesture from them is what keeps me going and also what makes serving customers so enjoyable.”

Pei Sze, Barista

“My dad is supportive in whatever I do. When I first started on F&B, I got very interested in coffee and studied a lot about it. He had never seen me being so passionate about something before and he was really happy for me. Sometimes, he will send lunch to me knowing that people who work in F&B seldom get breaks to have a proper meal and he also doesn’t want me to drink coffee on an empty stomach.


Not everyone sees the time and effort we put in just to serve a cup of coffee to the table. We have to taste a dozen shot every morning and risk caffeine overdose.”

Wan Yin, Service Crew

“I have never felt lonely despite being on my own in Europe. It did change my perspective in this service industry.


The service there is exceptional! They make customers feel very welcome and they enjoy making conversation. A casual “how are you?” could instantly make someone’s day better. With what I have experienced in their service culture, I believe in doing the same here at Lola’s Cafe – Taking the initiative to communicate with customers and serving with a smile, hoping that they would be able to feel that kind of genuine service I experienced in Europe.”

Johnson, Operations Manager

“There are bound to be challenges, it’s always about how you face it and handle it. I think the most challenging part about my role is to come up with SOP that minimises human error; however, it’s humans to err. Sometimes it’s very tricky to strike a balance between being empathetic towards honest mistakes and ensuring the most efficient and effective operations.


Be ready to sacrifice a lot of time. Be ready to take on huge responsibilities because if anything goes wrong at anytime, you have to resolve the problem. As an operations manager, it’s necessary to lead by example because I set the standards for others to follow. I am strict with myself but I have to be lenient and tolerant to others. Most importantly, I have learnt to put on a brave front even when things are about to fall apart because my colleagues and staff are all depending on me. I can’t give up.”

Eugenia, Service Crew

“The difference between working at On The Table now and before is that, there are more regulated systems in place now. It may sound like a bad thing but it is what is necessary to put everyone on the same page. Being on the same page is important.”

Dennis, Co-Founder of Boufe

“There was not much stress level when I was working at Lola’s. Everyone was a big warm family over there. We knew we had each other’s back. Over here at Boufe, I had to take up managerial role. I had to start giving directions to my crews and lead by examples. What they didn’t know was that, it was my first time going into that direction as well.”


We have never viewed each other as competitors, just friends in the same industry helping each other out. Lola’s Café has and always will be my friend.”

Charlotte, Barista

“I studied economics in Uni and ever since I’ve graduated, many have asked me why have I stayed on as a barista.


Am I worried about my future? Yes.


But am I happy brewing coffee in the present? Yes.”

Kellyn, Floor Manager

“Studying gives you knowledge of skills. But working in the society gives you knowledge of people. The best thing I’ve gained since joining Lola’s Cafe are the friendships. Everyone is so different; but when we come together, we fight for the same things. That’s what matters.

Lincoln, Supplier

“There’s a beer for everyone. If you don’t like beer, that’s just because you have not found a beer meant for you.”

Travis, Head Chef

“Being a chef is something that’s very honest. You are able to use your own hands to create something that will feed and fuel the people. It is a craft where you are given the opportunity to be better every single day.”


“Design is about looking at things from a different perspective, usually focusing on one specific viewpoint that is often neglected. Doing so helps people see things from ways they normally don’t and it also helps us discover the hidden goodness in life.

You can affect people sublimely. It is a cultural soft power; in some ways we are trying to make the world a better place without being at the frontline.”


“The amount of baggage we all carry. In my time, everyone has lesser to worry about. They are more hopeful about society and are much more easy going. This generation is too uptight, too careful and cautious about the things they are going to embark on. My advice to them? Be honest to yourself and be kind to everyone.”


What do you like most at On The Table?

“Chicken wings.” 


“Because it’s crispy.”

Are you going to have more?



“Because I’m having cough.”


“People don’t understand why I drive slowly. I have thousands of eggs in this lorry. It’s my livelihood.”

Wei Ming, Barista

“They said your coffee is good.”

“Tell me something I don’t already know.”

Audrey, Barista

“One of the happiest things about working at Lola’s Café is definitely when customers say your coffee is fantastic. However, every other barista is going to claim that.


I want to be different.


What I wish for people to know would be, if you were to really interact sincerely with anyone, you will feel like you’ve known them for a very long time. I am really lucky to have such experience with customers in just 5 minutes.”

Mei Jia, Asst. Floor Manager

“I stayed at Lola’s Cafe because it slowly became more fulfilling to me. It’s a place where I meet new people, made new friends and got to apply the knowledge I learnt in school into every aspect of the job. I look forward to work everyday. I hear that some people dread work. I could never understand why. I never dreaded work.”


“Alamak, want to take picture ah? I never comb my hair. Come come, no problem. You need me to pose or not? Action action a bit.”


“It’s all about being deliberate. You deliberately put things onto social media that is meant to share. You deliberately want people to know what you’re doing. However, they do not understand the impact of this ripple effect. I teach in a Polytechnic and I see many students crying after their content was being stolen or tweaked. You can only reap what you sow when you are ready.”