One thing I recently learned: job interviews in the restaurant business are a far cry from most other types of interviews I've witnessed. For my current job, I was interviewed by 6 different people. For a different position I applied for at the same time, they wanted to set up an interview for me with 10 (count 'em) 10 folks. The interviews I've had have always been very formal, requiring appropriate dress, my CV, at least three references, and so on. The interviews also drag on for hours at a time.
The few restaurant industry interviews I've witnessed have been completely different. There's no dress code, if you bring your CV then good on ya but no one will blink twice if you didn't bring one, and the chats with the head kitchen staff take 15 minutes at the most. Most people delve into your background and skill sets, but there's nothing intense or in-depth about the experience from what I can tell (although that probably depends on the position you're applying for). Obviously one needs to present themselves professionally and fit the criteria that the restaurant is looking for. I just recall how shocked I was at the flow, content, and time span of the restaurant interviews I was lucky enough to see because they were so unlike anything I had ever experienced. I kind of like that "badabing badaboom" interviewing style, and although I'll probably never experience that for myself, I can appreciate the simplicity of those meetings and the quick eye people must have to be able to size up a candidate in such a small amount of time.
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