Piatti interview questions

It was a face-to-face table interview. Arrived 10 minutes early, started 10 minutes late. Interviewer was constantly disrupted in-between the interview. Asked simple questions based on the resume and mainly questioned the manager style. I was iffy about the management from their behavior, so I mentioned the interviewer that they were having a consistent saltiness issue from the customers, resulting in lower impact in the competitive location. How would you guys overcome this problem in the future? "We are working on it." Gets defensive and adds: "How do you calculate that we are not having strong impact?" I observed this restaurant for a week, comparing the foot-traffic and customer conversion from competitors. 75% of customer dissatisfaction is on food over the entire year, low impact in big-pie market, and delusional thoughts of success from a failing restaurant. Great place if you want to shut your mouth and fill your pocket while dealing with two-faced managers. If you are looking to learn and grow, this is not the right place. They also look down on you.

Friendly, informative, and quick. In person interview detailing job duties, responsibilities, team, and culture. Asked related questions to the position. Was asked about saftey and sanitation practices. Teamwork and menu knowledge related for food and wine.