What do restaurant managers look for in a server?
Managers want servers who are friendly with guests, calm when the dining room fills up, and careful about safety rules like allergies and alcohol service. They also want someone who works well with the kitchen and the rest of the floor. If you are updating your resume too, the server job description lists duties you can use.
Why do you want to work here?
Show you know the restaurant, so look at the menu before the interview. Our guide on why do you want to work here has more ways to frame it.
I've eaten at Fabrikam Grill a few times, and the staff always made it feel relaxed even on a busy Saturday. I love the seasonal menu, especially the brisket tacos, and I like the idea of recommending dishes I'd actually order myself. I enjoy making someone's night out go well.
How would you handle a guest who received the wrong order?
Managers want to hear that you fix it fast without blaming anyone.
I'd apologize, take the plate, and put the corrected order in right away, letting the expo know it's a remake. I'd check back with the guest while they wait and let my manager know in case they want to stop by the table. Later, I'd figure out whether it was my ticket or a kitchen mix-up so it doesn't happen again.
What do you do when a guest has a food allergy?
This is a safety question, and the right answer never involves guessing from the menu.
I'd tell the guest I'm going to confirm with the kitchen, then talk directly to the chef or kitchen lead about the dish and any cross-contact risk. I'd follow the restaurant's allergy procedure for marking the ticket, and I'd tell the guest exactly what the kitchen said. If there's any doubt, I'd say so honestly so they can decide.
How do you suggest specials or upsell?
Show that you can sell without sounding scripted or pushy.
I mention one or two specials with a detail I actually like, such as 'The halibut tonight comes with a lemon butter sauce that's really good.' When guests order drinks, I might suggest an appetizer to share while they look at the menu. If they pass, that's fine, and I move on.
How do you handle a full section during a rush?
Describe how you organize your steps and when you ask for help.
I greet every table as soon as they sit, even if it's just to drop water and say I'll be right back. I combine trips, so if I'm running food to one table, I check on the next one on the way back. If I'm falling behind, I tell another server or the manager early, before a table has been waiting too long.
How do you handle alcohol service and ID checks?
Managers want to hear that you follow state law and the restaurant's policy every time, even when it's awkward. Rules differ by state, so learn the ones that apply where you work.
I check ID for anyone our policy says to card, and if someone doesn't have a valid ID, I politely say I can't serve them alcohol and offer something else. If a guest seems to have had too much to drink, I let my manager know and follow our policy. I'd rather have one awkward moment than put a guest or the restaurant at risk.
How do you work with the kitchen and other servers?
Give an example of helping the team, not just your own tables. You can practice more guest scenarios in our customer service interview quiz.
On busy nights, I run food for other servers when my tables are set, and I keep my tickets clear so the kitchen doesn't have to guess. If food is taking longer, I check with the expo once instead of asking every few minutes, and I keep my guests updated. When the kitchen is buried, I help with side work so we can all catch up.