My usual instinct is to go straight for the speciality hot drinks, but I also like to sell regular hot drinks with a shot on the side such as Sambuca, Frangelico, or Baileys. I also love recommending a brandy too, something to swirl and savour as they let everything digest.
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Tell me what do you know about our restaurant?
Explain how would you deal with an employee who is not meeting expectations?
Tell us where do you see our restaurant going if you were to take the helm?
Tell me are you aware of the mental requirements of the job?
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