I applied through other source and the process took a day - interviewed at Jean-Georges Management in March 2012.
Interview Details – Email head chef - trail - don't mess it up - get hired
Interview Question – no questions - just a practical trail Answer Question
Negotiation Details – They offer you the job - no negotiations.
I applied through other source and the process took a day - interviewed at Jean-Georges Management in May 2011.
Interview Details – Open Calls would be posted online at www.Craiglist.com usually with the Restaurant's name indicating a time and date to be at a certain location to walk-in to an interview. The number of people that will show up is unknown. If you're interviewing for Back-waiter, Runner, Hostess, or Server, you will be interviewed by a Manager and/or the General Manager. If you are applying for a Manager or General Manager Position, you will be interviewed by the Director of Operations. If you are applying for a Dishwasher, Line Cook, or similar position, you will be interviewed by one of the two Chefs.
The interview is pretty informal. You'll be asked to sit in the Lounge area and the Manager will come to greet you. You will learn a little about the restaurant and then you will jump into the interview. They will ask you about your experience in restaurants, etc. This is the biggest point. You will usually be offered to train for a week on the spot (paid at the normal minimum wage (not the tipped-employee minimum wage))
If you remain working there for 5 total shifts, you've gotten the job and will submit paperwork at that time.
Negotiation Details – There really is no negotiation. They will ask you about how much you need to make in order to pay monthly living expenses. They will use that to somewhat gauge which position would fit you best using your experience and that would meet you financial needs. The former will have a greater say in that though.
Pay is non-negotiable. All Front of House Staff receive the state's minimum wage for tipped employees plus tips. Tips are pooled together from everyone. A point system is used. Back-waiters get 3 points, Runners 4, Bartenders 5, and Servers 6. Hostesses will get 1 point. A point value will be determined by the manager by taking all the tips plus on the points that are working (mean if there is one busser, one waiter, and one runner, you have 13 points working). Point values will vary depending on the volume.
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