The strictness of the interview depends on whether the restaurant is a pure western restaurant or a cafeteria. There are many western restaurants featuring countries or regions, which is very important. If it is the latter, you can go to the interview with confidence. However, if the western restaurant is a la carte restaurant, the requirements are higher and the work experience is more important. If you have no work experience, you'd better make up for it with simple English conversations, especially service terms. This is not only a plus item, but also a must-ask item for interviews in western restaurants. By the way, I used to be a boy who worked as a foreman in a western restaurant. My English is really poor. I know simple service terms, but that's enough. There are too many foreigners in the restaurant. It took me two and a half years to climb to the position of foreman, and the female student who graduated from undergraduate course was promoted to the position of supervisor after three months' internship with us. I can't help it. Their English is excellent and they know how to market, so this is the gap.

In fact, although there are so many details about restaurant services, in fact, the main useful part is enough to master in the second half of the restaurant, but if you have no experience, it is still necessary to fully understand and go to the bookstore to read professional books. The main contents of the waiter's work are summarized as follows (you know, every link in the service is the most important, and if the guests are a little dissatisfied, it means that the service has failed): Tableware placement (the placement method of each store is different, just know the left fork and the right knife first, and check whether the knife and fork are clean at ordinary times. I didn't find it when it was dirty. It's a disaster), ordering food (in the order of serving western food), and ordering drinks (why do you say it separately from ordering food? There are so many words in it that I have to see them myself, especially the etiquette of red wine, and the use of trays (it takes some time to hone, even when serving dishes, drinks and changing dishes). Practice first if you can. If there are no conditions, then we have to.

In fact, there is really no need for such a nervous and generous interview. If that restaurant really needs people, so do inexperienced novices. Make sure that the interview manager or manager thinks that you are an optimistic and fearless person, and you like this industry. This is very important. Even if you can't answer the question, you should smile and say, "Sorry, I don't know this." After all, not everyone is born with it. At the beginning, it is also a learning process to arrange to be someone else's deputy to assist others. You must be modest, so that others will be willing to pass on their experience to you. The experience of others is very valuable, so you should give priority to yourself in your work. I hope you are cheerful and generous, otherwise this industry may really fail, because you have to bear a lot of work pressure, you have to keep learning, and then move forward to a higher position. Hehe, this process will be a very good and valuable experience for young people in their lives, at least I think it is much more real than those struggling fake post-80 s. Hehe, I hope I can help you a little after talking so much. I really don't have to be afraid, but I really serve.