I just graduated from bartending school and have had an interview at an olive
garden. I am getting ready to go back on the second interview and was just
wondering if anyone has ever worked at that restaurant and could give me some
advice on what they are going to want to hear. This time the interview is
with the general manager. I know that about 60% of the alcohol they serve is
wine so I have brushed up a little on what they serve, but other than that I
would appreciate any pointers you can give.
Thanks