TGI FRIDAYS: 30 YEARS OF MAXIMUM FUN. FOOD & STORIES THAT SIZZLE

Thirteen years ago, on her first day at a restaurant in Glorietta 3, she dyed her hair a blazing red—not just to embody the brand's color, but also its fiery spirit.

- IGAN D'BAYAN

He was electrified about starting a new chapter.

Rechelle "RC" Tiongson, currently The Bistro Group chief operating officer (COO), recalls: "I had been working at Italianni's for 17 years, and I was reassigned to TGI Friday's in October 2011. My first task was to train as a bartender."

Tiongson—who oversees multiple dining concepts for Bistro, including Friday's—points out that she went from a serious and stately restaurant concept to one with a cheery, upbeat outlook. A change in hair color was a show of commitment to the brand core.

That core has remained consistent since TGI Friday's first set up shop in the Philippines 30 years ago. What was happening in the world then? Oasis and Blur were ruling the airwaves with their Britpop tunes; Nas had a landmark hip-hop LP; and Mariah Carey would debut a song destined to be played ever anon in malls as early as the First of September.

In a year marked by pieces of game-changing cinema (Pulp Fiction) and television (Friends), another game-changer broke ground in our part of the woods.

It was opening day in Glorietta, and the restaurant was a hit, drawing long queues of patrons willing to wait long stretches just to experience the novelty of American casual dining with its promise of a lively atmosphere, towering drinks, and signature dishes like buffalo wings, mocha mud pie, and glazed ribs in gargantuan portions. (Plus endless swigs of iced tea, of course.) The buzz surrounding the restaurant wasn't just about the food; it was also about the vibrant energy, red-and-white décor, and the signature flair of bartenders who entertained guests with juggling sorcery.