When have you had to make a split second decision? How do you react under unexpected pressure?
Being able to make quick decisions and think fast on your feet sets top-notch restaurant professionals out from the crowd. We all make a lot of decisions every day, so start off by telling the interviewer that you make a lot of quick decisions each day. Next, be prepared for a more significant example that will be sure to impress.
"My current position requires me to make tough decisions on a regular basis. I work well under pressure like that. With split second decisions, I will always go with my initial instinct. Last week I had to make a last minute substitute on one of our most popular entrees because we were shorted a major ingredient by our supplier. I made the changes, informed all kitchen staff and servers, and the crisis was averted!"
