McCormick & Schmick's Retail Associate Interview Questions
& Process

This was for a server role. I was interviewed by two managers. One manager asked all the questions and was very cold the whole time, making it pretty uncomfortable. Almost all the questions were about my last restaurant pre-Covid. He gave me only a couple seconds to answer each question. I wasn't asked anything about the restaurant I applied for. It felt like an interview for my old job. I've had many interviews and this was the worst experience.

I initially applied by giving my resume to the lead host. The hosts mentioned that applicants who present themselves well, in terms of dress and demeanor upon greeting, get their resumes prioritized. The first step was a phone interview where I was asked about my previous employment, what I enjoyed about my last role, and my career aspirations with McCormick and Schmicks. If the initial conversation went well and I made a good impression, I'd be invited for a second, in-person interview with at least two managers and the head chef, depending on the number of managers available. Passing this stage pretty much guarantees an offer. During these interviews, topics covered included wine and liquor knowledge, seating procedures, workflow management, prior experience, and understanding of health and sanitation regulations, as well as honesty. They also inquired about my knowledge of fish species, as knowing more means less training for them, and any liquor expertise is a bonus given their full bar.

You'll first chat with a manager, then another manager. After that, you'll meet with the Sous Chef. Then you'll work for 40 hours. Next, you'll do a mock server gig with 2 managers and 1 chef. Finally, after putting in 2 weeks, you'll find out if you got the job.