Restaurant interview questions: 45 questions by role

Before you interview

Restaurants often hire in a hurry, which is how bad hires happen. Take ten minutes to define what the role really needs: the shifts (weekends, late nights, holidays), any required certifications such as food handler cards or alcohol server training, physical demands and the two or three qualities that matter most. Collect availability up front; a great candidate who cannot work Friday and Saturday nights may not fit a server role.

EZTime digital HR forms let you send, sign and file employee documents online.

Core questions for any restaurant role

1. Why do you want to work in this restaurant?
2. Tell me about your previous restaurant or customer service experience.
3. What shifts can you work? Are weekends and evenings possible?
4. How do you handle a really busy shift when everything is happening at once?
5. Tell me about a time you made a mistake at work. What did you do?
6. How would your last manager describe your reliability?
7. How do you get along with coworkers who work differently from you?
8. What would you do if you saw a coworker doing something unsafe or unsanitary?

Questions for servers and bartenders

1. How do you manage a section of several tables at once?
2. A guest says their steak is overcooked and is clearly annoyed. What do you do?
3. How do you approach suggesting specials, drinks or desserts?
4. How would you handle a guest who has had too much to drink?
5. What do you do if you realize you forgot to put in an order?
6. How do you check IDs, and what makes you suspicious of one?
7. Tell me about a time you turned a bad guest experience around.
8. How do you work with the kitchen when there are delays?

Listen for calm, guest-focused answers and a willingness to own mistakes. For bartenders, look for responsible service; many states require or encourage alcohol server training.

Questions for hosts, bussers and runners

1. How would you handle a long wait when guests are getting frustrated?
2. How do you keep track of which tables are open, seated and about to turn?
3. What would you do if a server asked you for help while you were busy with your own tasks?
4. How do you make sure the right food goes to the right seat?
5. What makes a table reset well done?

Questions for cooks and prep staff

1. Which stations have you worked, and which do you prefer?
2. How do you prepare your station before service?
3. Walk me through how you would handle a rush of tickets on your station.
4. How do you prevent cross-contamination?
5. What temperatures do you use to check that chicken and ground beef are safely cooked?
6. How do you label and store prepped food?
7. What would you do if you ran out of an ingredient mid-service?
8. Do you have a food handler card or food safety certification?

A short working interview, paid as work time, often tells you more than any answer. Our restaurant food safety checklist shows the standards you can test against.

Questions for dishwashers

1. How do you keep up when dishes pile up during a rush?
2. How do you make sure dishes are properly sanitized?
3. How do you handle chemicals safely?
4. Would you be interested in learning prep or cooking later?

Dishwashers are often future cooks. Asking about ambition helps you spot people to develop.

Questions for restaurant managers

1. How do you build a weekly schedule, and what data do you use?
2. What labor cost percentage do you aim for, and how do you manage it during a slow shift?
3. Tell me about a time you had to handle two call-outs before a busy service.
4. How do you handle an employee who is repeatedly late?
5. How do you train new staff?
6. How do you prepare for a health inspection?
7. Tell me about a guest complaint you resolved.
8. How do you make sure tip pools or tip-outs are calculated correctly?
9. How do you approve timecards and catch payroll errors?
10. What would your team say about you as a manager?
11. How do you reduce turnover on your team?
12. How do you track inventory and food cost?

Related reading: restaurant labor cost percentage and how to handle employee call-outs.

Use a quick role-play

For guest-facing roles, a two-minute role-play is revealing. You play a guest: “I’ve been waiting 20 minutes for my food and my kids are hungry.” Watch how the candidate responds. Do they apologize, take ownership, offer a solution and stay calm? You will learn more about their guest service than from any question about it.

Pay rules to mention when you make the offer

Candidates often ask about pay at the end of an interview. Know the federal basics before you answer:

• Federal law allows a youth minimum wage of at least $4.25 an hour for employees under 20 during their first 90 consecutive calendar days of employment. Source: DOL Fact Sheet 2
• Overtime is at least one and one-half times the regular rate for hours over 40 a week, and for tipped employees the regular rate includes all wage components, including the tip credit. Source: DOL Fact Sheet 2

State and local minimum wages are often higher than these federal floors, and some states do not allow a youth wage or tip credit at all. Give candidates the actual starting rate in writing with the offer, and be clear about how tips and overtime work at your restaurant.

Questions to avoid

Restaurant hiring is subject to federal, state and local anti-discrimination laws. Avoid asking about:

After the interview

Score candidates against the same criteria, call at least one reference and move quickly; good restaurant candidates often have several offers. Send a clear job offer letter with role, pay, schedule and start date, then plan their first shifts. Our guide on how to onboard hourly employees covers what comes next.

Frequently asked questions

Where to go next