Alfredo “Al” Ramirez was never a man of many words. Growing up in a crowded barangay in Tondo, Manila, life was about doing, not dreaming. He finished high school but couldn’t afford college, so he jumped from one odd job to another jeepney conductor, delivery helper, fish vendor anything to bring food to the table. But with a growing family and a baby on the way, his meager earnings were no longer enough.
One night, over instant noodles and secondhand dreams, his wife Maricel said softly, What if you tried working abroad?
That sentence changed everything.
Al took a job offer as a waiter in a hotel restaurant in Dubai, United Arab Emirates. It wasn’t easy. The application process took months, and he had to borrow money to pay agency fees. The day he left, he hugged his wife and unborn child tightly, not knowing when he would hold them again.
Arriving in Dubai, Al was awed by the skyline and overwhelmed by the fast paced city life. At the hotel, he was assigned to the buffet restaurant a place bustling with tourists, businessmen, and expats. Everyday, he wore a crisp uniform and a polite smile, though behind it was exhaustion and longing.
He learned quickly. How to carry plates with grace, memorize table numbers, serve wine without a spill, and handle rude customers with patience. His English improved as he listened and spoke carefully. But beyond the plates and cutlery, Al learned something more important pride in work.
Despite standing on his feet for 10-12 hours a day, he found joy in the small things a thank you from a guest, a compliment from the manager, or a simple nod of approval from the chef. Slowly, he earned the respect of his colleagues, even those from the countries.
What kept him going were the video calls with Maricel, who had given birth to a baby boy named Liam. Al couldn’t attend his son’s baptism, nor his first birthday, but every month, he sent money back home for diapers, rent, and later, school fees.
After four years, Al returned to Manila with savings and something more powerful a plan. He used his experience and capital to open a small food stall near a university, serving affordable silog meals and sandwiches. he named it Liam’s Kitchen, after the son he had only known through a screen for years.
Business grew. Students loved his food, and he eventually hired two helpers both former OFWs struggling to readjust. Al didn’t stop there. He took TESDA culinary courses and began offering short order cooking lessons on weekends.
From waiter to small business owner, from breadwinner to community mentor, Al’s journey was not defined by the job he took abroad but by the dignity he carried with him. He once served tables in a foreign land. Now, he serves hope at home.
And every time he wipes down a table or greets a customer, he remembers these hands didn’t just serve his family’s future.
