I applied in-person and interviewed at McCormick & Schmick's.
Interview Details – The hiring process went very well. As soon as I asked if they were hiring, I was told to fill out an application. As soon as I completed the application, I was sat down with the GM who instantly gave me the job. The interview went very smoothly and I left feeling confident.
Interview Question – The most difficult question asked what my weaknesses were. Answer Question
I interviewed at McCormick & Schmick's in February 2013.
Interview Details – The hiring and interview process was appropriate. It required the normal application review with a callback from management for an interview. The hiring process continued with a trial 1 week training period with a serving test at the conclusion. They were happy to train and correct mistakes, without being overly stick.
Interview Question – Nothing unexpected, a normal interview process Answer Question
Negotiation Details – N/A
The process took 3 days - interviewed at McCormick & Schmick's in August 2011.
Interview Details – Originally, I dropped off my resume with the lead host at the restaurant. After I was hired, The hosts then told me that when they see how the applicant is dressed, and their mannerisms when the applicant greets the hosts, the host's will put your resume to the top of the pile, so look sharp and act confident to even get noticed. The first interview was a phone interview where they asked me where I worked last, what did I like about my last job, what am i looking for in a job with McCormick and Schmicks, etc. If they like your answers and you make a good impression then they will ask you right there for a second one-on-one interview. depending on how many managers there are you will have to interview with at least two of them and the head chef. if you make it to round three, your pretty much in. during these interviews they will ask you about wine knowledge, seat numbers, workflow, past experience, health codes, sanitation, and honesty. they will also ask you how many species of fish you know, the more you know, the better you will look in comparison to the other candidates, because that is less they have to teach you. also liquor knowledge is a plus, they have a full bar.
Interview Question – what types of wine varietals do you know, and describe two of them in detail. View Answer
Negotiation Details – The only thing I negotiated was working holidays, normally if you are hired here you are required to work holidays but i negotiated my way out of that in the beginning. I wouldn't recommend this however, they were desperate for people when they hired me, and they really wanted me with my experience so they were willing to negotiate, I don't think this is a negotiable job.
I applied in-person and the process took 2 days - interviewed at McCormick & Schmick's in August 2010.
Interview Details – Your first interview is with manager. Then with another manager. Then with the Sous Chef. Then work for 40 hours. Do a mock server with 2 managers and 1 chef. Then afer investing 2 weeks you find out if you are officially hired.
Interview Question – How to handle difficult patron View Answer
Negotiation Details – Never. Base wage plus tips
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