Interview Info | Details |
Candidate Name | |
Date | |
Interviewer | |
Position Applied For | ☐ Server ☐ Lead Server ☐ Bartender/Server ☐ Brunch Server |
Shift Availability | ☐ Lunch ☐ Dinner ☐ Brunch ☐ Weekends ☐ Open |
Experience Level | ☐ No Experience ☐ 1–2 Years ☐ 3–5 Years ☐ 5+ Years |
Section 1: Customer Service & Soft Skills
# | Question | Rating (1–5) | Notes |
1 | Can you describe a time when you dealt with a difficult customer? How did you handle it? | ||
2 | What does great customer service mean to you? | ||
3 | How do you stay calm and professional during a busy or stressful shift? | ||
4 | How would you handle a customer complaint about their meal? | ||
5 | What would you do if a guest is rude or disrespectful toward you or another staff member? | ||
6 | How do you personalize the experience for a guest who is celebrating a special occasion? | ||
7 | Describe a moment when you went above and beyond for a guest. What was the outcome? | ||
8 | How do you handle a situation where a guest's expectations are unrealistic or impossible to meet? | ||
9 | What would you do if a regular guest asks for something that's not on the menu? | ||
10 | How do you maintain a positive attitude at the end of a long or difficult shift? |
Section Notes:
Strengths Observed | Concerns Noted |
Section 2: Service Knowledge & Experience
# | Question | Rating (1–5) | Notes |
11 | Have you worked in a restaurant or hospitality environment before? What type of concept? | ||
12 | Can you walk me through the correct steps of service from greeting to payment? | ||
13 | Are you familiar with POS systems? Which ones have you used? (e.g., Toast, Square, Aloha, Micros) | ||
14 | How do you manage multiple tables during a busy shift without letting service slip? | ||
15 | What steps do you take to ensure an order is accurate before sending it to the kitchen? | ||
16 | How do you prioritize tasks when three tables need attention at the same time? | ||
17 | Have you ever trained or mentored a new server? How did you approach it? | ||
18 | What is your approach to table turns — balancing speed with guest experience? | ||
19 | How do you communicate with the kitchen or expo during a high-volume service? | ||
20 | Have you ever worked at a private dining event or large party? What challenges did you face? |
Section Notes:
Strengths Observed | Concerns Noted |
Section 3: Food & Beverage Understanding
# | Question | Rating (1–5) | Notes |
21 | How do you handle questions about food allergies or dietary restrictions? | ||
22 | Do you have any knowledge of wine, cocktails, or food pairings? | ||
23 | Can you describe how you would upsell an item on the menu naturally without being pushy? | ||
24 | What would you do if a customer asks a question about the menu that you don't know the answer to? | ||
25 | Are you comfortable carrying multiple plates or trays at once? | ||
26 | What are the 9 major allergens recognized under U.S. federal law (FALCPA)? | ||
27 | How would you describe a dish to a guest in a way that makes it sound appealing? | ||
28 | If a guest asks for a cocktail recommendation, what questions would you ask them first? | ||
29 | How would you handle a guest who sends a dish back to the kitchen? | ||
30 | Are you familiar with common dietary lifestyles such as vegan, gluten-free, or keto? How would you assist a guest following one of these? |
Section Notes:
Strengths Observed | Concerns Noted |
Section 4: Punctuality, Flexibility & Work Ethic
# | Question | Rating (1–5) | Notes |
31 | Are you available to work weekends, holidays, and late shifts? | ||
32 | How do you handle last-minute shift changes or unexpected call-ins? | ||
33 | Have you ever worked as part of a team during a rush? How did you support your coworkers? | ||
34 | What do you do to stay motivated and productive during slow or quiet shifts? | ||
35 | Why do you want to work at our restaurant specifically? | ||
36 | How do you prepare yourself before a shift to make sure you perform at your best? | ||
37 | How do you handle constructive criticism from a manager in front of other staff? | ||
38 | Describe a time you disagreed with a coworker during service. How did you resolve it? | ||
39 | What is your approach to tip-sharing or tip-pooling arrangements with support staff? | ||
40 | Where do you see yourself in this role in 6 to 12 months? Are you interested in growth opportunities? |
Section Notes:
Strengths Observed | Concerns Noted |
Legal & Compliance Questions (Recommended for U.S. Market)
# | Question | ✓ Answered Correctly | Notes |
L1 | What is the legal drinking age in the United States, and what IDs do you accept? | ☐ | |
L2 | What would you do if you suspected a guest was already intoxicated when they sat down? | ☐ | |
L3 | Are you familiar with Dram Shop Laws and server liability in this state? | ☐ | |
L4 | What are the only two questions you are permitted to ask a guest who enters with a service animal under the ADA? | ☐ |
Overall Scoring Summary
Section | Max Score | Score Awarded | % |
Customer Service & Soft Skills | 50 | ||
Service Knowledge & Experience | 50 | ||
Food & Beverage Understanding | 50 | ||
Punctuality, Flexibility & Work Ethic | 50 | ||
Total | 200 |
Rating Scale Reference
Score | Meaning |
5 | Exceptional — exceeded expectations, specific and confident answer |
4 | Strong — solid answer with good detail |
3 | Adequate — answered but lacked depth or specifics |
2 | Weak — vague, incomplete, or hesitant |
1 | Poor — did not answer or gave an incorrect response |
Hiring Recommendation
Field | Details |
Overall Impression | ☐ Excellent ☐ Good ☐ Average ☐ Below Expectations |
Recommended for Hire? | ☐ Yes — Proceed ☐ Yes — with Training Plan ☐ No ☐ Waitlist |
Suggested Starting Role | ☐ Full Server ☐ Server Assistant / Trainee ☐ Lunch Only ☐ Part-Time |
Suggested Start Date | |
Follow-Up Interview Needed? | ☐ Yes ☐ No |
Notes for Onboarding |
Sign-Off
Field | Details |
Interviewer Name | |
Interviewer Signature | |
Candidate Signature | |
Date |