Ho presentato la mia candidatura tramite segnalazione di un dipendente. Ho sostenuto un colloquio presso Black Barn Restaurant (New York, NY) nel mese di lug 2015
Colloquio
Three interview process. One with Beverage Director, Gm and then Owner. Casual setting for provocative questioning on wine and food knowledge. Followed by sales evaluation and hospitality experience. More personality based than anything.
Domande di colloquio [1]
Domanda 1
What is your experience with French style service?
What is your favorite wine region?
Why did you get into wine?
Explain your pairing process...
