I applied in-person. The process took 5 days. I interviewed at Cheddar's Scratch Kitchen in Mar 2013
Interview
I sat in the lobby with the hostess for almost an hour (not including the 10 minutes early I showed up), the other servers talked to me while I waited to pass the time, but for a while I thought that the general manager had actually forgot about me. When we sat down in the back room for a 1:1 interview, the questions were already printed on a piece of paper and the interviewer would write his comments under each interview question on the piece of paper, my second interview the next day went a little smoother, only a thirty minute wait in the lobby and interview questions were more about my personal skills rather than why should we hire you.
Interview questions [1]
Question 1
When hired, how much off of each paycheck will you donate to Cheddar's Change? (a corporate fund dedicated to helping employees who have been hit by natural disasters or tragedy)
I interviewed at Cheddar's Scratch Kitchen (San Antonio, TX)
Interview
I waited in by the host table and was called to get interviewed very quickly. I sat with a guy that didn't believe me when I was telling him my references.
Interview questions [1]
Question 1
They asked about my experience and my references. They said they would call my references. They didn't.
I interviewed at Cheddar's Scratch Kitchen (Tucson, AZ)
Interview
Initial interview is with front of house manager followed by second interview with managing partner. Both are in person interviews at the restaurant location. Typical questions and process. Prior serving experience is required.
Interview questions [1]
Question 1
What experience do you have relative to the position?
I applied online. I interviewed at Cheddar's Scratch Kitchen (Little Rock, AR) in Feb 2025
Interview
Asks you generic interview questions and ask you when your available to work and if you will be available for orientation. They also want to know how much prior restaurant experience you have and go over your resume. Former restaurant experience isn't needed because they said they train from the ground down.