Preview Questions Waitstaff/Server | Role Specific Skill

Question 1: How do you explain the different preparation methods for seafood, such as grilling, poaching, and pan-searing, to a guest who is unfamiliar with them?

Which action should you take?

Choose only one option

By focusing only on one method and recommending it universally.

By describing the texture and flavor characteristics of each method and recommending based on the client's taste preferences.

By using technical terms without explaining them in simple language.

By not offering any explanation and assuming the client will know.

Question 2: How do you handle a situation where a customer is upset with the pacing of the meal, and you need to communicate delays?

Which action should you take?

Choose only one option

Tell the customer to be patient while you manage the situation

Acknowledge the delay, provide an estimated timeline, apologize for the inconvenience, and offer to resolve the situation by communicating with the kitchen

Ignore their concerns and continue with your duties

Blame the kitchen for the delay and move on

Question 3: How do you ensure effective communication when relaying a guest's complex request or complaint to the management or kitchen?

Which action should you take?

Choose only one option

By passing the issue off without explaining the guest's specific needs.

By clearly documenting the issue, providing context to ensure understanding, and following up to ensure the solution is implemented.

By assuming the management or kitchen will know how to handle the issue without further clarification.

By summarizing the issue in vague terms without providing adequate details.

Question 4: How do you ensure that all items on a customer's order are correctly recorded and communicated to the kitchen, especially during peak hours?

Which action should you take?

Choose only one option

Use a POS system to input the order immediately, repeat the order for clarity, and confirm any special requests

Ask the customer to confirm their order directly with the kitchen

Relay the order verbally to the kitchen staff and assume it is correct

Write the order down and hope for the best

Question 5: What is the difference between a risotto made with arborio rice and one made with carnaroli rice?

Which action should you take?

Choose only one option

Carnaroli rice has a higher starch content, which gives the risotto a creamier texture

Arborio rice is best for savory risottos, while carnaroli is used only in sweet risottos

Arborio rice is stickier than carnaroli rice

Carnaroli rice is less absorbent, making the risotto dryer

Question 6: How do you handle a customer who has a food allergy but insists on ordering a dish that may contain the allergen?

Which action should you take?

Choose only one option

Tell the customer they are responsible for their own safety

Explain the potential risk and offer alternatives, ensuring the customer understands the severity of the situation

Ignore their allergy and proceed with the original order

Apologize and serve the dish anyway