Prior to explaining the second interview protocol the interviewer asked which area of the kitchen or restaurant I would feel comfortable working. It threw me for a loop and most certainly off my task at hand. I started thinking he was getting ready to offer a lesser position. He then explained the partial shift, shadowing a manager and such. By then I was sort of at a loss and probably didn't come across as confidently as I would have liked.
If you was a boxer what song would you come out to?
Why do you want to work here, at Local Table?
What did you like about ocean park?
Some of the key questions posed: 1. What has attracted you to this position at this time in your career?
What is these u have it !!?
how do you handle insubordination?
all the questions were easy
Tell us about a negative experience you helped correct.
Describe a time you went above and beyond your duties for a guest?
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