Quaker Steak & Lube Interview Questions
& Process

First, you meet with the regional manager. It's pretty chill and mainly a way to see if you're a good fit personally before they dive into job-related and operational questions. They really want to get a sense of you as a person, which shows how much they value their employees. After that initial vibe check, they'll ask you some basic restaurant questions, similar to what you might get at other chains.

The manager contacted me on a Wednesday, and it took me 6 days to get back in touch with him. The next week, when I sat down for the interview, I immediately felt like it wasn't going to go well. It felt more like an interrogation than an interview; he talked a lot about how $75k in annual sales are 'in my hands on the floor as a server,' the significance of upselling, and how crucial this role is. He was dressed casually in a sweatshirt and jeans and interviewed me in the middle of the dining area during lunchtime. He promised to call me with a decision by the end of the week, but as I expected, he never did. It was a significant waste of my time, especially for a position at a typical chain restaurant. You would think it was a federal government job. However, I assume each location is different.

I applied online and got a call a few days later to schedule my interview. I originally applied for a server position but didn't have prior experience. The GM then asked if I'd be interested in trying out the Wingo role instead.

It was a casual interview, so I wore informal attire. The questions were simple and direct. They wanted to get me started quickly and asked about my availability during the interview. The managers were polite and the coworkers seemed welcoming.