Hospitality in the heart of Berlin

Christoph Finkeisen skilfully opens the door while balancing a full tray of cakes and cappuccino in his other hand. Another friendly "Enjoy your meal" and the 37-year-old is ready to serve the next guests. His workplace is the Mauercafé in Berlin-Mitte, which is run by the Hoffnungstaler Foundation Lobetal on an inclusive basis. The outdoor terrace offers a direct view of the relics of the Berlin Wall, which divided the German capital into East and West until 1990. "Most guests come here to enjoy coffee and cake and look out over one of the most historic sights in Europe," says the service employee, who already has a wealth of catering experience.

After training in a four-star hotel, he then worked in a steakhouse for around three years, where he learnt everything there is to know about meat: "For example, I can taste whether an animal has taken medication," says Christoph Finkeisen. He has now been part of the service team at the Mauercafé for nine years: "I chose the Mauercafé back then because I was very excited to see what it meant to work in an inclusive business."

For him, it makes no difference whether an employee has a disability or not. The team works really well. "If a colleague has difficulties with something, we are very good at taking countermeasures: For someone who can't do maths very quickly, for example, we have checkout systems everywhere." Clearly defined work steps for the preparation of individual dishes, which are written down precisely and clearly for all employees, are also helpful: "This means that guests are always served the same high quality", reports the service employee.

In the Mauercafé, guests, including politicians and celebrities from time to time, should slow down and enjoy their time. So that they can do this even on busy days, the trained hotel specialist is fully focussed on his tasks. Cashing up, cleaning and re-setting tables, serving cakes: For Christoph Finkeisen, a good day is when everything goes according to plan. "What I like about catering is the mix of adrenaline and relaxation." Sometimes he works in a team and sometimes alone. And in between, there's always time to chat with the guests. "That's the beauty of my job," says Christoph Finkeisen.

Among the wide range of savoury and sweet dishes on offer, his personal tip is the homemade currywurst: "It tastes like a piece of Berlin and many guests take it home for their friends." But Christoph Finkeisen also has an insider tip for bad days when things don't go according to plan: lentil soup. "When I'm sad, I eat it and then my mood goes straight up."

Text: Simon Steinberg | Picture: Matthias Cremer