RW Restaurant Group interview questions

Indeed posting, followed with telephone interview. Phone interview was with one of the partners; the in-person interview was w the Executive Chef-Managing Partner. The in-person interviewer may have already filled the position, as his questions were from the top-of-his-head. I learned more about the company and the hours they demanded, than they learned of my skills or experience. There wasn't a question such as, for instance, "what would you do in this situation?", "how do you handle?", or "do you have any experience with this?"

One-on-one with manager and then another one-on-one with GM. I was then given a written test to take. There were questions on common service tasks as well as fine dining specific tasks. There were also questions that had to do with food and beverage service - such as what the mother sauces consisted of, what garnishes to use, what wines to pair with food, etc.