Job interview coming up

Has anyone worked a to go specialist job that has experience on what the job is like. Do you wear uniform? What are the uniforms like I applied for a to go specialist at a restaurant. I have an interview coming up and I'm so nervous. I don't have any restaurant experience. Is there training And money is definitely not my strong point that's something I struggle with but working to improve in. But I am willing to learn not just for the job but for myself. And I definitely don't wanna make the mistake of giving customers the wrong change I'm honestly shy so I feel like this will be a challenge for me but I'm open to the challenge. And I need work experience. It doesn't sound too difficult but obviously I know there's no easy job Should I still go for it

Hi Koolbeanzz! Do you mean, working as a Takeaway/Takeout waiter in a restaurant for customers who come in to collect? Or doing the home deliveries in your car? Could you visit the restaurant to see what they wear? There's always the appropriate amount of training - in any new job. Is this your first job? Giving change is quite easy. Say a customer's order comes to 14.58 and they give you a 20 note. What you do is, count out the change into their hand, with 14.58 as your starting point for counting upwards, audibly for their benefit. So - like this: So you say, "14.58" and then, as you place 2p in their palm, "14.60"; Then placing two 20p pieces (making 40p), you say, "15.00" Now you've only 5 pounds to bring the total to the Twenty the gave you so you place a Five Pound note or five One Pound coins in their palm, saying, "Makes, Twenty!...Thank-you very much, enjoy your meal!". Is that what you meant? Don't worry about making mistakes. It's part of the standard training/breaking-in. As long as you bring them to the attention of your manager, if need be, so that s/he can show you or explain again (repetition is key to learning). Nobody minds if you're shy. Most find it touching. Yeah, definitely go for it. When I was in college I worked part-time for a restaurant, then a pub, and then a five-star hotel. Bloody good fun, they were. Shy or not - you make loads of new friends. Any other worries I can address for you?

Oh - nearly forgot! Another reason for counting-out (-up): you avoid making the mistake that younger workforces have been making since the 90s, which is, laying the notes in the customer's palm first, before then placing all the coins on top. Bloody things always-ALWAYS slide off and go everywhere! With counting-out, however, they can hold the coins in their palm while simultaneously taking the note(s) between their thumb, first and index fingers, and keep the coins there as they put the notes away in their wallet/purse first. It is soooo annoying for customers, the 'new' way.

Yes it's a to specialist for a restaurant for takeout. I think it will be taking orders over the phone or in person bagging orders etc. It would be my second job cuz my very first job was retail but I hated it. But I've been looking since then so its been a while. But I still need work experience and I'm new to the workforce And the money thing still kinda confused by the way u explained it but thanks. And I'm bad at math. I hate it with a passion

And I don't drive so I doubt I would be doing any car deliveries I just posted in the forum to get advice as far as the position and what it entails etc. Or if anybody who has experience that has worked a to go job before just so I have a heads up before the interview

Ah, well in that case - that's precisely what the Interview is for. At the end, you get to ask the interviewer any questions (which they usually invite you to do) about the job and the company...although, from an employer's POV, it's more flattering and impressive, plus a positive sign of keenness, if you can demonstrate by which questions you ask, that you've already researched (or known about) the company beforehand. I wonder if you'll get free food at the end of each session? That'd be handy, wouldn't' it. What type of cuisine is it?

Bloke I owned a FishnChipper for five years & only got out because of the Covid. I had ten staff on at busy shifts. My shop was an open kitchen so the customers could watch their order being cooked if they wanted to. It was a bit like Ramsey with f this & f that at times, unfortunately all heard by the customer. However, I always looked for staff who treated the customers well, took the orders accurately & turned up for work on time, sober & drug free..as simple as that. I found that middle age were the best because they were responsible & knew that the world went around instead dancing to their personal beat. Having said that, some of the juniors had a fantastic work ethic & attitude for their generation. When I advertised, which wasn't often, I looked for staff that were clean, presentable & articulate & I didn't care if their tatts started at their knuckles or they had rings hanging out of their eyebrows or their nose & they had blue hair; as long as they were confident & had the NEED & the WILL to work. Finally, if they recognised that it was the customers who paid their salary, then they were home & hosed to having a full time job at my business.

There you go KoolBeanzz - has that hit the spot better? :) (Well done, Mannie) (PS: Oooh...Chish n Fips....I love chish n fips... I want some, now... Can you open your shop back up and make some, please? I'll obvs supply the Fedex, with cash on delivery...... aka COD. Hahahaha. Sorry....forgot my plaice there for a minnow.)