Waiter interview questions and answers in English

B1 answer

I'm a waiter in a busy café in the city centre. I've worked there for two years. I take orders, serve tables and make coffee. I also help in the kitchen when it is busy. I like talking to customers. Now I'd like to work in a bigger restaurant and learn more about wine.

B2 answer

I've been a waiter for three years, first in a small family café and for the last eighteen months in a 90-seat restaurant, where I look after about eight tables on a normal evening. I'm quick, I remember orders well and I get on with the kitchen team. I'm applying here because I'd like to work somewhere with a seasonal menu and learn more about wine.

B1 answer

I want to work here because I really like your menu. You use fresh, local products, and I would enjoy explaining the dishes to customers. I also read that your team is friendly and that you train new staff. I am fast and polite, and I work well in a team.

B2 answer

I've eaten here twice, and both times the service felt relaxed but very professional, which is exactly the kind of waiter I want to be. Your menu changes with the seasons, so there's always something new to learn and recommend. I'm reliable, I stay calm on busy nights and I have three years of experience, so I think I could fit into your team quickly.

B1 answer

First I say sorry to the customer. I don't argue or make excuses. Then I take the plate back to the kitchen and ask the chef for a new hot dish. I tell the customer how long it will take. When I bring the new plate, I check that everything is fine.

B2 answer

I'd apologise straight away and take the plate back, because nobody should have to eat a cold meal. I'd tell the kitchen exactly what happened so they can fix it quickly, and let the customer know it will take about five minutes. If the rest of the table is already eating, I might offer a small starter or a drink while they wait. Then I'd check back after the first few bites and let my manager know.

B1 answer

First I take it very seriously and write the allergy on the order. I never guess. Then I ask the chef which dishes are safe, and I tell the kitchen team clearly. I help the customer choose a dish. When the plate is ready, I carry it to the table myself, so there is no mistake.

B2 answer

First, I'd thank them for telling me and make sure I understand how serious it is, for example whether even a trace of nuts is a problem. I'd never guess: I'd check the allergen information with the chef, mark the order clearly and tell the kitchen team in person. When the dish is ready, I'd carry it to the table myself and confirm it with the guest. If we can't be sure it is safe, I'd say so honestly.

B1 answer

Last summer, on a Friday night, two waiters were ill and the restaurant was full. I had to look after twelve tables. I stayed calm and I made a plan. I took the drink orders first, because they are quick. I asked the bar to help with the bills. In the end every table was served, and my manager thanked me.

B2 answer

One Saturday last year, a party of twenty arrived without a booking while two colleagues were off sick. I had to serve them and keep my other six tables happy. I quickly agreed a set menu with the chef, took all twenty orders in one go and asked a colleague to handle the drinks. Everything came out on time, the group left a generous tip and they booked their next party with us.

B1 answer

First I ask a few questions. Do they want meat or fish? Something light or something big? Then I recommend one or two dishes and I say why. For example, 'The lamb is very popular. It's cooked slowly and it's very soft.' I help them choose, but I don't push the most expensive dish.

B2 answer

I'd start by asking what they feel like, for example something light or something rich, and whether there's anything they don't eat. Then I'd suggest two dishes, not five, and describe them simply: how they're cooked and what they come with. I often mention what I've tried myself, because that sounds honest. Customers usually choose within a minute, and they trust my next suggestion, like a dessert.

B1 answer

Before service, I ask the chef about the specials. I write the orders clearly, so the chefs don't make mistakes, and I tell the kitchen about allergies. When it is busy, I stay calm and polite, and I don't shout. If there is a problem, I talk to the head chef after service. We are one team.

B2 answer

Good service depends on the kitchen, so I try to make their job easier. Before service I check the specials and anything that has run out. Then I enter orders accurately, mark allergies clearly and tell the chefs when a table is in a hurry. I don't chase dishes every two minutes; I keep the customers informed. If something goes wrong, I say it calmly and we sort it out together after service.

B1 answer

Yes, I have two questions. How many tables does one waiter look after on a busy night? And is there training on the menu and the wines for new staff? I would like to know the dishes well before I start.

B2 answer

Yes, a few. How is the floor divided on a busy evening, and how many tables does a waiter usually look after? Is there a tasting or a training session when the menu changes? And what do you value most in your waiters here? I'd like to understand how an evening runs, so I can be useful from my first shift.