Waiter interview questions

I've been a waiter for five years, three in Oman. Started at a local restaurant in India, moved to a hotel restaurant in Mumbai for the experience of working with international guests, and for the past three years I've been at a 4-star Muscat hotel's main restaurant. I work breakfast and dinner shifts, handle about 25-30 tables per shift during peak times, and have steady five-star reviews from guests. I'm fluent in English and Hindi, with basic Arabic.

Greet the table within 2 minutes of seating, offer water and a drink while they look at the menu. Return when they're ready, suggest specials with personal recommendations. Take orders left to right starting with the host's guests. Repeat the order to confirm, especially allergens or modifications. Confirm timing preferences (appetisers before mains or together). Enter the order accurately in the POS. Check back after food arrives to confirm satisfaction.

Take allergies very seriously; one mistake can be dangerous. Confirm allergies clearly at the order; note prominently on the ticket. Tell the chef directly when delivering the order, not just rely on the ticket. Bring the dish to the table myself and confirm the kitchen's preparation aligned with the allergy. For vegetarian or specific dietary preferences (halal, kosher, vegan), confirm with the kitchen on ingredient details if unsure. Better to delay slightly than serve something unsafe.

Recommend based on what they're ordering. 'The lamb pairs beautifully with this red wine' if appropriate. 'Would you like to add a side?' for tables ordering just mains. For desserts, mention specific items rather than asking 'do you want dessert?' (yes/no question often gets no; specific question often gets engaged). I'm careful not to push; pushy upselling annoys guests and gets bad reviews. Honest recommendations they appreciate.

Different cultures have different service expectations. Western guests often want efficient service with minimal interruption. Indian and Asian guests often want more interaction and recommendations. Arab guests often expect more formal service with attention to hospitality details. I adapt my pace and style. Cultural fluency comes from working with diverse guests over years; small adjustments make big differences in how welcome guests feel.

For a senior waiter role at a 4-star Omani hotel I'd target OMR 350 to 500 total package depending on the restaurant and shift structure. Service charge or tips share is significant in hospitality; I'd expect that as part of compensation. Accommodation, meals during shift, medical insurance, annual ticket all standard expectations. I'm on 30 days' notice. Beyond pay I care about the team I'd be joining; restaurants with respectful management have lower turnover for a reason.