Server Interview questions in Hong Kong
Restaurants rely on waiting staff to provide exceptional customer service, regardless of the situation. Interviewers will be looking for candidates who are skilled in communicating, multitasking and maintaining a friendly attitude under pressure. Make sure you are familiar with the restaurant's menu items, understand standard restaurant operations and know how to respond to an unsatisfied customer.
Top Waiting Staff Interview Questions & How To Answer
Here are three top server questions and tips on how to answer them:
Question No. 1: How would you handle an irate customer?
How to answer: This question, or variations of it, are popular in waiting staff interviews. Talk about how you would try to calm the customer down in a polite and respectful manner before asking management for assistance. Try to avoid any response that might involve you showing aggression toward the irate customer. Focus on effective conflict-resolution, which is an important skill for servers to develop.
Question No. 2: How do you handle high-intensity dinner rushes?
How to answer: Questions like these are designed to measure your skills in task and time management. Highlight your ability to quickly decide which tasks need priority over others. You might touch on your ability to stay calm in high-stress situations such as having to wait on multiple tables at once.
Question No. 3: What do you know about our business?
How to answer: Before you go into a waiting staff interview, make sure you research the company you are applying to so that you will be prepared to answer questions like these. This question is designed to see if you are truly interested in working for this company or simply interested in having a waiting staff position anywhere.
What is the funniest thing that has happened to you recently?
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When applying for a pizza delivery person, one question was how I could benefit from scissors. Less
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The idea that this interview question has anything to do with hiring the best employees for a restaurant chain. Less
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Funny you should ask that... I just got a text from Friday's saying I got the job I was interviewing for last week - with double the amount of pay I was asking for. Would you like to try and beat their offer ? Less
General bio questions and about hospitality experience
7 Answers
If you were to be a utensil which one would you be and why?
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A spoon because it has the curved. smooth style of a porsche. While aesthetically pleasing, it remains strong yet flexible with the versatility to dig and gather or sift and search. Less
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A silver spoon. To feel rich while being kept warm, and in the dark.
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A knife because I am a person who always likes to know the logic of things. It would give me the answers why a particular dish tastes good or not. Less
Did you believe that you learn something new everyday?
5 Answers
How would I handle an unruly drunk regular.
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I explained I would ask them to calm down, followed by asking them to leave, and finally forcing them out with a ride home. Less
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i would calm down to relex give drink
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i help calmdown
If im willing to take some overtime.
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Ill answer Yes i love and ill take it overtime because ill go here to have job and not wasting time 😊 Less
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Yes if it’s payable
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If there is an overtime, I will take it beacuse I come here to work and to have money for my saving and for my family Less
How would you react to an angry, aggressive customer?
5 Answers↳
I would stay calm and explain and calm customer down
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By letting them know that I understand them and willing to make it right with them Less
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Letting the customer know that we are sorry and we will fix the issues.
Do you work as a team member
5 Answers
What is your availability?
5 Answers↳
Open schedule
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I am available 7 days a week any hours I'm needed including OT.
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Hi sir i am Hasnain Qasim
do you have serving experience
5 Answers↳
yes
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Yes I have been in hospitality industry for 2.5 years
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Where as we need to perform duties like regarding food & beverage setting up bar butler service for top diplomats & businessmen of India setting up bar cash closing bar inventory Less