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Top 20 Barista Interview Questions
Question 1 of 20
How important is it to keep the barista station clean during your shift?
The interviewer wants to hear that you understand it is important to keep the barista station clean and tidy at all times. Tell the interviewer that it is very important to keep the barista station clean during your shift for a variety of reasons. From a health perspective, it is important to keep it sanitary. From a work environment perspective, everyone enjoys working in a tidy environment. From a customer perspective, customers want to know their beverages are being made in a sanitary well-kept environment; it creates a level of respect for the customer. Be sure to mention where you have noticed a barista keeping their station clean. Did you see the barista at your local coffee shop wiping down the counter frequently during your last visit?
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List of Barista Interview Questions
  1. How important is it to keep the barista station clean during your shift?
  2. Do you like coffee? What are your favorite brews?
  3. Would you give someone you knew a free coffee?
  4. Describe a situation in which you were able to positively influence the actions of others in a desired direction.
  5. When were you not able to help a customer be completely satisfied?
  6. What is a Breve?
  7. Are you a self-taught barista, or do you have any training? Either way, how do you feel your training has prepared you for this career?
  8. What is a macchiato?
  9. Have you ever worked in a fast manner?
  10. Have you ever worked in a coffee shop before?
  11. How well is your memory? Have you ever had to memorize a list of items before?
  12. If a customer said they wanted a double double, what are they referring too?
  13. How do you keep focused while doing an easy task?
  14. Tell me about a time when you gave exceptional customer service?
  15. Would you be upset if a customer orders three drinks and leaves no tip?
  16. Give an example of a time in which you had to be relatively quick in coming to a decision.
  17. How do you make a latte?
  18. How well do you remember names?
  19. Tell me about a time when you worked a few hours straight without a break?
  20. Have you ever had to do multiple tasks at once?
Author:
Contributing Author
Diana D'Souza
HR Professional
Creativeinkdrops.com/
Barista Information
August 17th, 2017

Baristas work in coffee houses where they are responsible for preparing and serving a variety of hot and cold coffees to patrons. Baristas have extensive knowledge of different types of coffee-based beverages such as espresso drinks, flavored and iced coffees, blended coffees, cappuccinos, and macchiatos. In addition to serving coffees, they also served cafe food such as sandwiches, cakes, cookies, muffins and other baked items to customers.
While there are no minimum qualification requirements to become a barista, it is imperative that you know what the role involves and are familiar with how to make and serve different tea and coffee based beverages. Most cafe owners will put their newly hired baristas through a training period so they can familiarize themselves with the cafe's offerings. A period of internship before applying to an established coffee house will hold you in good stead and boost your employment chances.
At your interview for a barista job, your prospective employer will ask you several questions to test your knowledge of the job. Be prepared to answer questions about your work experience. What was the size of the coffee house that you worked in earlier or where you did your internship? What were your responsibilities during your work experience? What kinds of coffees do you know to prepare? Do you know the technique to preparing a perfect cappuccino?
Remember your communication skills and customer service skills will be tested as rigorously as your knowledge of coffee so be polite and confident when answering questions. Also take some time to read through barista mock interview questions before heading out to your interview.
Barista User Submitted Interview Answers
Question 1 of 20
How important is it to keep the barista station clean during your shift?
The interviewer wants to hear that you understand it is important to keep the barista station clean and tidy at all times. Tell the interviewer that it is very important to keep the barista station clean during your shift for a variety of reasons. From a health perspective, it is important to keep it sanitary. From a work environment perspective, everyone enjoys working in a tidy environment. From a customer perspective, customers want to know their beverages are being made in a sanitary well-kept environment; it creates a level of respect for the customer. Be sure to mention where you have noticed a barista keeping their station clean. Did you see the barista at your local coffee shop wiping down the counter frequently during your last visit?
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User Submitted Interview Answers
1.
It is one of the top priority to keep the barista station clean during my shift.
2.
I believe that one way that attracts customer in the food and beverage industry is not only how good the product and the service is but cleanliness also amaze the customers. It is important for them to know how their drinks are made neatly and prompt because this also shows professionalism.
3.
For me it is one of the most important thing to keep your workplace tidy and clean.
4.
To prevent the cleanliness of the store and to avoid cross contamination.
5.
It is very important for health and safety reason.
Question 2 of 20
Do you like coffee? What are your favorite brews?
Hopefully, you do! We recommend that you review the company's website before arriving at your interview to familiarize yourself with what coffee brews they offer. Begin by telling the interviewer if you like coffee or espresso. If you are a coffee nut, share your favorite brews! The interviewer is simply seeking how much experience you already have to better understand how much training will be necessary if you are selected for the job.
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User Submitted Interview Answers
1.
Espresso cappuccino moccha.
2.
No, I am allergic to coffee.
3.
I drink coffee but I don't have a favorite brews.
4.
I started drinking coffee a few months ago when I worked as a hotel waitress and I also prepared a coffee a lot and I became addicted to that, especially cappucino.
5.
It would probably be the espresso - too strong.
Question 3 of 20
Would you give someone you knew a free coffee?
Nope! You understand that ethics are very important in a place of business, you will appropriately charge each customer for their order.
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User Submitted Interview Answers
1.
No. They would be treated just like any customer.
2.
Yes, because I want that person come to my coffeeshop again.
3.
I must be really exeption, otherwise, if I give coffee everyone I know I would not be really good for our business.
4.
Yes if someone really want our coffee but he/she can't afford to buy it.
5.
Well, I would treat someone I know a free cup of coffee when it happens to be my off day and I'm at the coffee shop. Yes.
Question 4 of 20
Describe a situation in which you were able to positively influence the actions of others in a desired direction.
Whether we realize it or not, we influence the actions of others all the time! Think through your work history or schooling. When have you given someone advice that they followed? When have you encouraged someone to take a risk or try something new that they carried through with? Have you been a barista or a server, and have you affected an ordering choice a customer has made? These all make great examples for this type of question! Go ahead and share your situation mentioning who you were positively influencing, what advice you offered, and why the person was so happy with their final outcome.
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User Submitted Interview Answers
1.
Always worked happerly and calmly in my job.
2.
When I worked as a hotel waitress, we have a private even there for a group of people. So manager decided to close the restaurant for puplic and open only for hotel guests and the event. But during the evening I was wondering that all hotel guests left already and could be good for our business to open for public, because it was still quite early. I asked for permission my boss and he agreed. He was very busy that day and probably did not realized that.
3.
For example: it is the time of closing the restaurant and my work mate tells me to go and left the restaurant without cleaning it because it is not dirty anyway and I would make sure and tell her to clean it first before we go for health and safety season.
4.
I really look for those opportunities on a daily basis. In my current job the best way I can do that is by working diligently and efficiently to speed along what is normally a very frustrating and lengthy process for students. And because those I work with see me working diligently it influences them to treat situations with the same care and urgency.
5.
I'll motivate to work hard dont be lazy to their part as a team.
Question 5 of 20
When were you not able to help a customer be completely satisfied?
User Submitted Interview Answers
1.
A woman came in and ordered a latte. After I made her drink she said that it didn't taste right, so I offered to make her a new latte. She didn't want me to make her a new drink, wouldn't accept a free drink card and left the shop slightly agitated.
2.
The coffee I serve not completely hot.
3.
Not having a flavor of their choice but suggesting another they liked.
4.
I still don't have that experience but if I do I'll try my best to make them satisfied.
5.
I think when I worked in a bank and I solved a problem with a customer that needed some time to solve by different department so customer had to wait. But I tried to put a priority when was possible and eventually customer was completely satisfied.
Question 6 of 20
What is a Breve?
User Submitted Interview Answers
1.
It is similar to a latte however instead of using just milk, you use a mix of half milk half cream.
2.
American variation of latte, half and half mixture of cream and milk.
3.
A breve is a American variety of latte.
4.
Espresso and steamed half and half.
5.
American latte with espresso and halfand half.
Question 7 of 20
Are you a self-taught barista, or do you have any training? Either way, how do you feel your training has prepared you for this career?
User Submitted Interview Answers
1.
I have four years of experience and was professionally trained in a shop that roasts its' own coffee beans. I feel this has given me very good experience to prepare me for this job.
2.
Self taught. From the training I learnt the basic way of making coffee and a least of basic knowledge of coffee.
3.
I have attended the mojo barista training and I feel that my training will be really useful for this career.
4.
I gained some experience when I worked in a small cafe in Czech and then as a waitress in a hotel restaurant where coffee was quite popular. I think there is always space to learn, but I would say I learn very fast. And I prefer to ask for advise than do something wrong.
5.
I'm trying it to my self and watch movie that how to work a barista.
Question 8 of 20
What is a macchiato?
User Submitted Interview Answers
1.
It is espresso marked with milk foam. Macchiato is an Italian term meaning "marked".
2.
Either an espresso shot or a double shot covered with a dollop of foam to protect the espresso from the air.
3.
Frothed milk and espresso.
4.
Macchiato is an espresso with a dallop of froth on top.
5.
Why do you want to work here?
Question 9 of 20
Have you ever worked in a fast manner?
User Submitted Interview Answers
1.
I work in a busy cafe and we go through approxiamately 55kg of beans a week. We work in a quick manner but maintain the highest of quality through good communication and teamwork.
2.
Yes. I do this every morning at my current job, where I work the bar alone. These are mornings where we do $1200.00 or more.
3.
I have worked in fast food takeaway and have been efficient in fast paced operations.
4.
When I worked in a bank it was very important to be fast and multi-tasker.
5.
Yes, my last job I was always busy and on my feet attending to customers and taking care of odd jobs.
Question 10 of 20
Have you ever worked in a coffee shop before?
User Submitted Interview Answers
1.
Yes, I have worked in a coffee shop for approximately 6 months, and I also have other minimal waitressing experience in fine dining.
2.
Yes, I have over 4 years of experience, I managed a coffee shop for 2 of the 4 years.
3.
Yes, I had worked 2 years in a coffee shop doing jobs in all areas of work such as cash handling register, cleaning up, stocking, making drinks, food preparation.
4.
Yes, for four years and counting.
5.
I have not worked in a coffee shop before but I have worked in environments where customer service was important and where I had regular customers and built a sound relationship with.
Question 11 of 20
How well is your memory? Have you ever had to memorize a list of items before?
User Submitted Interview Answers
1.
I definitely have a good memory. Everyday on the job I had to memorize lists of drinks, specific to milk preference, temperature, flavoring, etc.
2.
In my previous cafe experience, I was able to memorise the entire menu, including prices, and inform customers of ingredients and other details related to their order.
3.
Yes & can memorize after couple days.
4.
Good and have had to remember items before.
5.
I feel that I have a good memory, often memorizing menus and suitableness for people with dietary requirements. I have a great memory for drinks and how people like their drinks served.
Question 12 of 20
If a customer said they wanted a double double, what are they referring too?
User Submitted Interview Answers
1.
I would most likely ask them what they were desiring as I'm pretty sure this is a drink specific to Tim Hortins, which is a coffee chain in Canada. I've never been asked for this in my four years in the southwestern United States.
2.
I would make sure it with the customer.
3.
Coffee with double cream or double sugar.
4.
Double cream double sugar.
5.
Double cream or double sugar coffee.
Question 13 of 20
How do you keep focused while doing an easy task?
User Submitted Interview Answers
1.
Be clear on my mind of what im about to do.
2.
I think about the quality of the product that I would want to receive in order to ensure I am delivering the same standard to my customer.
3.
I get in the zone, and focus on every step of the task. I sometimes talk to myself.
4.
I try my best to continually only think about the task at hand, so I do not mess it up.
5.
By wanting to do a good job and keep the customer happy.
Question 14 of 20
Tell me about a time when you gave exceptional customer service?
User Submitted Interview Answers
1.
Day dreaming while taking order.
2.
If I give the wrong drink or it clearly the staff mistake.
3.
Its depend on what customer order if they order few items then i things its takes 2 mins.
4.
I've never had experience.
5.
Being understaffed, I took on a lot of responsibilities. Even though I was stressed, I was still able to quickly provide orders with a smile and joke with the customer.
Question 15 of 20
Would you be upset if a customer orders three drinks and leaves no tip?
User Submitted Interview Answers
1.
I dont expect any tips as a barista. Its up to the customer if they want to tip.
2.
No, I find it unwise to expect every person to tip you. The reason behind this thinking is that if I expect a tip every time, my mood will worsen every time I fail to receive one. So in the interest of my mood staying in a good place, I do not pay attention to the tipping.
3.
No, it is not out of the ordinary for a customer not to leave a tip, no matter what they ordered.
4.
No, there is not reason to be upset. Tips are a voluntary gesture.
5.
No I would not be upset. If the customer is happy with their drinks then I am happy as well.
Question 16 of 20
Give an example of a time in which you had to be relatively quick in coming to a decision.
User Submitted Interview Answers
1.
Ran out of milk & quickly gave manager a call so they can buy it.
2.
I was running out of time shopping for products and could not remember if I needed something on the list so I purchased it either way knowing I would run out if I did need it and did not have back up.
3.
Manager not being available had to offer the customer an extra drink on the house.
4.
I do this often when we get difficult customers. Generally it's a matter of deciding if it's worth it to us to give them what they want or to reach a compromise. One man wanted us to split his 20oz latte into two different cups, which isn't normally something we do, but I quickly decided that it wasn't worth fighting with him over it and made his drinks the way he wanted. He came back to the shop and now just orders two small lattes.
5.
When the restauarnt was busy.
Question 17 of 20
How do you make a latte?
User Submitted Interview Answers
1.
Frost milk while breving coffe.
2.
Froth the milk, brew the espresso, pour the espresso into a cup, then pour the milk in second.
3.
Hot milk with a dash of coffee.
4.
How ever many shots of coffee then pour in milk with about 1cm of froth.
5.
Espresso shot, then flat milk with a small amount of froth, in a latte glass.
Question 18 of 20
How well do you remember names?
User Submitted Interview Answers
1.
I am pretty good with names, especially if I am able to see it in writing.
2.
I am good with Names. I try to find a trait that is unique to each individual and it helps me remember their name.
3.
I remember names quite and I associate the customers drinks with them too.
4.
When I always see that person or I always talk to him.
5.
I am much better with faces than names, but once I get them down I will not forget.
Question 19 of 20
Tell me about a time when you worked a few hours straight without a break?
User Submitted Interview Answers
1.
I recently worked 4 day long art exhibit/events. 7/8 hours a day. All standing.
2.
Usually during lunch our is the busiest time as many customer come for lunch and I have to multi tasking by making coffee and fruit juice.
3.
On a public holiday, I had to work 5 hours straight with constant flow of customers and a huge line with about 20 minutes wait on coffees. It was tiring but I persevered and did what had to be done to the bestof my ability.
4.
Saturday lunch time during christmas.
5.
At the cafe, we didnt have scheduled breaks. We would have one break per shift (not timed), in which we were allowed to eat and visit the bathroom, which approximately lasted for 20 minutes. On our busiest days of the week, I worked from 8am in the morning, until 4.30-5pm in the afternoon, with only that one break.
Question 20 of 20
Have you ever had to do multiple tasks at once?
User Submitted Interview Answers
1.
Yes I have had to. I try to organize them in my teller window and I will have to teach myself how to organize at Starbucks.
2.
Yes. When times get busy and we are short staffed, I would have to sometimes make cold drinks and hot drinks as well as prepare the food while the other person is serving customers.
3.
Yes. These included taking orders, seating new customers, preparing orders, taking phone calls, finalising transactions, running meals out to tables. And the list goes on!
4.
All the time. I'm not sure how anyone can be a barista at all without the ability to multitask.
5.
Yes, when I work in a bank I had to be very multiple tasks to manage walk ins and ordered clients, provide exceptionall service, promote our products to reach the business targets and handled many administrative tasks and phone calls.
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Top 10 Barista Interview Questions, as voted by our visitors! Created on March 3rd, 2016

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