The interview process took place in the resturaunt at an empty table. My work history and availability was discussed but only in passing. It became quickly clear to me that they were just going through the motions and were eager to have someone with food service retail experience in their applicant pool. Not just me, anyone could have worked was the impression I got. The last part was taking me into the back of house and having me observe fifteen minutes of their dinner rush production. The shift supervisor that interviewed me kept asking the same questions, "do you think you can handle it?" "is this too fast for you?" "can you do this?" And to that I say of course everyone will say yes just to get the job. That part was just a fifteen minute waste of my time.