“The one who serves people is their master.”
My father said this to me long before I ever carried a tray. I didn’t understand it then. Today, it is the reason behind the Rayan Sip story, together with one evening conversation with my son, Rayan.
What My Father Taught Me About Serving People
At first, I didn’t fully understand his words. As I grew older, they started to make sense. He believed that serving others wasn’t a sign of weakness. It was something to be proud of: making someone’s day a little better through kindness, respect and hard work.
He also told me that not every reward comes as money. Sometimes the best reward is knowing you helped another person. My father passed away, but those lessons are still with me, and they shape most of my decisions.
My First Day in a Café: Agadir, 2010
My first café job was in 2010, at my cousin’s café in Agadir. I was a university student, and in my free time I would go and work with him. It was a side job back then, and I had no idea it would become my career.
On the first day, I changed into my work clothes and stood there, waiting for him to tell me what to do. He didn’t. He’s a professional, and he wanted to see what I would do on my own. After a few seconds of thinking, I grabbed an apron, started wiping the tables, and then began setting up the mise en place.
It was hard. I was a beginner and knew almost nothing. Everything I did came from what I had noticed as a customer walking into cafés. But that day taught me something I still believe: in this job, nobody hands you the answers. You watch, you move, and you learn.
How My Career as a Waiter Really Began
Café ARMEL in Mirleft, 2013
Agadir was the start, but my real work as a waiter began in 2013 at Café ARMEL, in Mirleft. It’s a small village between Tiznit and Sidi Ifni, and that’s where my story in this profession truly started.
Learning in Every Café
After that, I worked at Café Restau Les Amicales and Café Chorouk, also in Mirleft. Some people asked why I kept changing places. The answer was simple: I wanted to learn. Each café had its own manager, its own rhythm and its own way of making coffee, so I treated every one of them like a classroom.
Learning to Make Coffee by Watching
While serving customers, I paid close attention to the baristas. Some were really talented, and their care for detail inspired me. Others rushed drinks or ignored presentation, and I saw how small details can turn an ordinary coffee into something people remember.
I didn’t want to criticize anyone. I wanted to learn. I stayed after work, asked questions, practiced, and treated every mistake I noticed as a lesson for my own future.
Finally Behind the Espresso Machine
Eventually, a café gave me the chance I had been waiting for, and I stepped behind the espresso machine to make drinks myself.
Within a couple of months, regular customers started asking me to prepare their coffee. What I noticed was that they weren’t coming back only for the drink. They came back because they trusted the experience, and that trust meant a lot to me.
Why I Wanted a Café of My Own
I loved the work, but working for someone else means working inside someone else’s vision. New recipes needed approval. Creative ideas stayed on paper. Some presentations I imagined just weren’t practical in a busy commercial café.
I started to picture a place where creativity, quality and hospitality could live together: a café built around the customer, not only around selling coffee.
The Evening My Son Rayan Changed My Plans
One evening, I was at home, searching online for ways to earn extra income. My son, Rayan, walked over, looked at my screen and asked what I was doing. When I explained, he smiled and said something I’ll never forget:
“Dad, people already love what you do. Why are you looking for something else? Why don’t you build your own project and serve people your way?”
Then he added: “When I’m not at school, I’ll help you. We’ll build it together.”
I had been looking online for an answer. It was sitting right next to me.
What You’ll Find on Rayan Sip
That conversation is how Rayan Sip began. This site isn’t just a recipe collection, and it isn’t only a coffee blog. It’s the first step toward the café Rayan and I imagine: a welcoming place where every drink is carefully prepared, presentation matters, seasonal ingredients inspire new recipes, and every guest is treated with respect.
Until that café exists, I’m sharing here:
- Original coffee recipes and café-style drinks
- Refreshing mocktails
- Lessons from my years behind the counter
- Ideas I’m developing for the future café
You can start with the latest articles on the blog.
Every great café begins with a single cup. This site is mine.
Frequently Asked Questions
Who is behind Rayan Sip?
Said Elasri is a waiter and barista who began working in cafés in 2010. His professional journey as a waiter began in 2013, and he started Rayan Sip with inspiration from his son, Rayan.
Where did the founder start working in cafés?
He first worked at his cousin’s café in Agadir in 2010 while studying at university. In 2013, he began his professional career as a waiter at Café ARMEL in Mirleft, Morocco.
What will I find on Rayan Sip?
Rayan Sip shares original coffee recipes, refreshing mocktails, café-style drinks, lessons from hospitality experience, and ideas for a future café inspired by Said and his son, Rayan.
Discover more from Rayan Sip
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