Food & Beverage Service Interview Questions & Answers
What does F&B service mean? Serving food and drinks to guests in restaurants, cafes, or
hotels.
Why is F&B service important in a hotel? It keeps guests happy with good dining, which
makes them come back.
Why is body language important in service? A smile and confident posture make guests
feel comfortable. It conveys a positive and professional attitude.
How should you greet a guest at a restaurant? Smile, welcome them, and help them to
their table.
What is a menu? A list of food and drinks the restaurant offers.
What is the difference between buffet and à la carte? A buffet is self-service. À la carte
means you order from a menu and food is served to you.
What is the role of a waiter/waitress? To take orders, serve food and drinks, and make
sure guests are satisfied.
What is mise en place? Preparation of everything (cutlery, glasses, napkins, condiments)
before service begins.
Why is personal hygiene important in F&B? To keep food safe and make guests trust the
service.
What are the types of service in F&B? Silver service, American service, buffet, self-service,
and room service.
What is the role of a captain in a restaurant? Supervises waiters and ensures smooth
service.
What is a table d’hôte menu? A fixed menu with limited choices at a set price.
What is an à la carte menu? Each dish is priced separately.
How do you serve bread and butter? From the left side, using tongs or a service spoon
and fork.
How do you serve drinks? From the right-hand side of the guest.
How do you open a wine bottle? Cut the foil, uncork gently, and pour a little for the guest
to taste first.
What is the difference between red wine and white wine service? Red wine is served at
room temperature in a wide glass. White wine is served chilled in a tall glass.
How much wine should be poured? About one-third of the glass.
What is a cocktail? A mixed alcoholic drink with spirits and flavors.
What is a mocktail? A non-alcoholic mixed drink.
What is the difference between still water and sparkling water? Still water is plain,
sparkling water has carbonation (bubbles).
What are condiments? Sauces, spices, and seasonings like ketchup, salt, and pepper.
What is cutlery? Forks, knives, and spoons.
What is a cover in F&B? A single place setting prepared for one guest.
What is room service? Serving food and drinks to a guest’s hotel room.
What is gueridon service? Food is cooked or finished in front of the guest.
What is silver service? Serving food from a dish onto the guest’s plate using a spoon and
fork.
What is American service? Food is plated in the kitchen and served directly to the guest.
What are the courses of a meal? Starter → Soup → Main Course → Dessert.
How do you maintain service standards every day? Be punctual, follow SOPs, and stay
professional.
How do you take an order? Listen carefully, repeat the order, and write it clearly.
How do you suggest dishes to a guest? Recommend popular items and explain them in a
friendly way.
How do you serve water to a guest? Pour from the right-hand side without spilling.
How do you clear plates from the table? From the right side, after all guests have
finished.
How do you carry a tray? Balance it on one hand and steady it with the other if needed.
What do you do if you don’t know the answer to a guest’s question? Politely say you’ll
check and get the correct answer.
How do you handle a complaint about service delay? Apologize and inform them politely
about the waiting time.
What would you do if a guest doesn’t like their food? Apologize, ask their preference,
and replace it if possible.
What if a guest says their food is too cold? Apologize, take it back, and replace or reheat
it.
What would you do if a guest takes a long time to order? Be patient, suggest options,
and give them time.
What would you do if a guest drops a glass? Quickly clean it up and replace it safely.
What if a guest is allergic to something? Inform the chef immediately and suggest safe
alternatives.
How do you handle a rude guest? Stay calm, polite, and professional without arguing.
Why is teamwork important in F&B service? Smooth service requires coordination
between staff.
How do you stay calm during busy service? Stay organized, focused, and handle one task
at a time.
How do you handle multiple tables at once? Prioritize by urgency and keep notes of
orders.
How do you make a guest feel special? Call them by name, smile, and give personal
attention.
Why is menu knowledge important? To answer guest questions and make good
suggestions.
How do you avoid mistakes in order taking? Repeat the order back to the guest and note
it clearly.
Why should we hire you in F&B service? Because I have good communication, patience,
and passion for serving guests.
