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What is your favorite part of restaurant service?
What is your least favorite part of restaurant service?
Who is the client for you?
How important is the customer to you?
What is the service?
What do you consider to be the functions of a waiter?
What do you think the qualities of a good waiter, head chef or kitchen assistant should be?
What would you do if a customer complained that they found a hair in their food or that their plate was cold?
If a colleague falls ill and you have to take his/her place, what would you think or what would you think?
What would you say to a customer if they asked you how to prepare a dish without knowing its ingredients?
What is the first thing you should do when dealing with the client?
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