During a busy Friday night, a guest complained that their steak was undercooked and was upset about the wait time.

I needed to calm the guest, correct the order, and ensure they left satisfied.

I listened attentively, apologized sincerely, offered a complimentary appetizer, and promptly sent the steak back to the kitchen for a proper cook. I kept the guest updated on the progress.

The guest received a perfectly cooked steak within 10 minutes, thanked me for the attentive service, and left a positive review mentioning the staff’s responsiveness.

During a Saturday dinner rush, I was assigned three tables while the restaurant was at 90% capacity.

I needed to ensure each table received timely service without compromising quality.

I quickly noted each table’s order status, used the POS to set reminders, coordinated with the busser to clear plates efficiently, and communicated with the kitchen about any special requests. I also checked in with each guest after delivering their meals to anticipate next steps.

All three tables were served within expected timeframes, received positive feedback, and the shift manager praised my ability to stay organized under pressure.

I accidentally served a vegetarian guest a chicken dish during a lunch shift.

I needed to correct the mistake quickly and ensure the guest felt respected.

I immediately apologized, offered to replace the dish with a fresh vegetarian option, and provided a complimentary dessert while the kitchen prepared it. I also informed the manager to note the dietary preference for future visits.

The guest appreciated the swift correction, enjoyed the new meal, and left a thank‑you note for the attentive service.

A new server started their first week on a Friday night, and the floor was fully booked.

I needed to help them learn the flow without slowing down service.

I paired with them, walked them through the POS, showed how to prioritize tables, and gave quick tips on handling common guest requests. I also checked in after each table to provide feedback and encouragement.

The new server felt confident, completed their first shift without errors, and received positive feedback from the manager.

During a lunch rush, I saw a colleague handling raw chicken without washing their hands before serving a salad.

I needed to address the safety risk without causing conflict.

I discreetly reminded the coworker to wash their hands, pointed out the restaurant’s hygiene policy, and informed the shift manager to ensure a quick refresher for the team. I also double‑checked my own stations for compliance.

The coworker corrected the behavior immediately, the manager conducted a brief hygiene reminder, and no health complaints were reported that day.

A table ordered a basic pasta dish during a dinner service.

I wanted to suggest a complementary wine and dessert to increase the check value while keeping the guest comfortable.

I asked if they enjoyed wine and offered a recommendation that paired well with the pasta, mentioning the flavor profile. After they accepted, I later suggested a seasonal dessert, highlighting its popularity.

The guests ordered the wine and dessert, expressed appreciation for the personalized suggestions, and left a positive tip and comment about the attentive service.