Hired Hands Posters
Principles of Culinary & Hospitality STATION 1
Interview Qualifications
Analyze the candidate profiles below to determine the best hiring decision.
Applicant A
Profile #402
Experience 3 years in high-volume food service.
Punctuality Arrives 15 minutes late to the interview.
Body Language Avoids eye contact; looks at the floor.
Focus Checks phone twice during the conversation.
"Yeah, I already know how to run most POS systems. I'm just looking for extra cash."
Applicant B
Profile #409
Experience No formal restaurant or retail experience.
Punctuality Arrives 10 minutes early, dressed neatly.
Body Language Smiles, makes eye contact, shakes hands.
Attitude Extremely eager to learn; asks great questions.
"I haven't worked in a bakery before, but I learn fast and love helping people!"
Discussion Questions
- Which applicant would you hire?
- What key details or red flags influenced your decision?
- In high-turnover hospitality jobs, what matters more than past experience?
Record your reflections under Station 1 on the Response Sheet
Principles of Culinary & Hospitality STATION 2
First Impressions
First impressions are formed within the first 7 seconds. Review these behaviors.
Person A
- 1 Welcomes you with a warm smile.
- 2 Establishes direct, natural eye contact.
- 3 Offers a firm, professional handshake.
- 4 Clearly states, "Nice to meet you!"
Outcome Scenario: This behavior is evaluated on how effectively it sets a friendly, professional tone for restaurant patrons.
Person B
- 1 Keeps jacket hood pulled up indoors.
- 2 Actively looks down at their phone screen.
- 3 Does not introduce themselves at all.
- 4 Mumbles quietly when responding.
Outcome Scenario: This behavior is evaluated on how effectively it sets a friendly, professional tone for restaurant patrons.
Discussion Questions
- Write down which person gives the better first impression.
- List three specific things they did well and describe how those affect a guest's experience.
Record your reflections under Station 2 on the Response Sheet
Principles of Culinary & Hospitality STATION 3
Professional Appearance
Categorize these grooming and uniform choices into professional vs. unprofessional.
"Your uniform is your first advertisement to the customer that we value hygiene, safety, and order."
A Clean, pressed uniform or apron
B Strong perfume or body odor
C Wrinkled, stained, or torn shirt
D Closed-toe, slip-resistant shoes
E Dirty fingernails (handling food/cash)
F Hair clean and pulled back neatly
G Chewing gum actively while serving
H Visible, upright corporate name tag
Your Task
On your response sheet, categorize the items above. Write down the letters corresponding to the:
Professional Items (4 total)
Unprofessional Items (4 total)
Record your selections under Station 3 on the Response Sheet
Principles of Culinary & Hospitality STATION 4
Communication
Determine the best communication choice for these critical workplace scenarios.
Scenario 1: Undercooked Meal
A customer politely states their burger is undercooked.
A. Ignore their comment and keep walking.
B. Apologize, take the plate, and notify your manager.
C. Argue that the kitchen always cooks burgers perfectly.
D. Walk away and send a different server to their table.
Which is the first action?
Scenario 2: Team Support
A coworker asks you to help carry a heavy dry-stock box while you finish your task.
A. Ignore them completely and continue working.
B. Tell them you are too busy without explaining why.
C. State you'll help as soon as you finish your current task.
D. Tell them to find someone else to do it.
What is the BEST response?
Scenario 3: Unsure Answer
A guest asks where the restrooms are, but you are not sure.
A. Guess and point in a random direction.
B. Tell the customer you don't know and walk away.
C. Ask a coworker or manager, then direct the guest.
D. Pretend you didn't hear them and ignore them.
What should you do?
Scenario 4: Confusing Directive
Your manager gives you kitchen closing instructions, but you do not understand.
A. Nod, pretend you understand, and wing it.
B. Politely ask your manager to repeat or clarify.
C. Ask another employee later without telling your manager.
D. Do the task however you think is easiest.
What should you do?
Your Task
Write down the correct multiple-choice letter (A, B, C, or D) for questions 1, 2, 3, and 4 on your response sheet.
Record your answers under Station 4 on the Response Sheet
Principles of Culinary & Hospitality STATION 5
Dependability
Reliability keeps a storefront running smoothly. Read and evaluate these dependable paths.
Scenario 1: Sudden Illness
You have a shift starting in 1 hour but wake up with a severe fever and chills.
A. Text a coworker, hope they cover, and stay in bed.
B. Call the manager immediately to explain and offer to help find coverage.
C. Show up anyway but hide in the breakroom all shift.
D. Do nothing and wait for the manager to call you.
What is the most dependable action?
Scenario 2: Late Replacement
Your shift ends at 4:00 PM, but your replacement is late and the registers are backed up.
A. Walk out right at 4:00 PM since your shift is legally over.
B. Alert the manager and offer to stay until they resolve the gap.
C. Head to the breakroom and play on your phone.
D. Loudly complain to guests about late coworkers.
What is the best professional response?
Scenario 3: Depleted Station
The table sanitizing solution is totally empty, but refilling it isn't assigned to you.
A. Ignore it; the next crew will eventually notice it.
B. Refill it or let an active teammate know to keep tables clean.
C. Wait until a customer comments on dirty tables.
D. Dilute it with tap water to make it look full.
What should you do?
Scenario 4: Closing Checklist
You are tired and want to leave, but the manager has left a detailed kitchen cleaning list.
A. Check off all the items on paper without doing the work.
B. Wipe down visible surfaces quickly and leave early.
C. Complete each checklist item thoroughly to ensure quality and hygiene.
D. Tell the incoming shift they need to do it.
What should you do?
Your Task
Identify the most dependable multiple-choice letter (A, B, C, or D) for questions 1, 2, 3, and 4 and record them.
Record your answers under Station 5 on the Response Sheet
Principles of Culinary & Hospitality STATION 6
Teamwork
Compare the actions of two employees during a high-stakes restaurant dinner rush.
The Scenario: "The Friday Night Rush"
It is Friday night at 7:00 PM. The dining lobby is packed, kitchen orders are backed up, and the front host is looking extremely overwhelmed trying to seat guests and handle takeout orders.
Teammate A (Server)
Their tables are stable and caught up. They notice the kitchen is struggling and immediately jump in to assist clearing empty tables, washing glass baskets, and packing takeout bags to help the host.
Teammate B (Server)
Their tables are also caught up. Instead of helping, they lean against the soda dispenser, actively scrolling through social media. When the host asks for a hand with a bag, they reply: "That's not my job."
Reflective Questions
- Analyzing Impact: Describe how Teammate A's proactive attitude benefits the business team and guest experience, and how Teammate B's response hurts morale.
- Action Plan: What are three proactive things you can do to help your teammates during a retail or food-service rush when your main duties are caught up?
Record your response details under Station 6 on the Response Sheet
Principles of Culinary & Hospitality STATION 7
Problem Solving
Assess the crisis and devise an effective, calm step-by-step resolution plan.
The Operational Challenge: "POS Crash"
It is exactly 12:15 PM on a busy Thursday. The restaurant's internet suddenly drops, causing the Point-of-Sale (POS) cash registers to completely crash. You cannot swipe credit cards, print physical tickets for the kitchen line, or pull up prices.
A queue of 15 hungry, time-crunched customers is snaking out the door, and several guests are becoming vocal and frustrated.
Guiding Steps for Problem Solving:
1. Calm the Guest Acknowledge the delay immediately, apologize, and show empathy.
2. Adapt Operations Use cash-only drawers, write orders by hand, or fetch manager help.
3. Fix & Update Ensure the technician is contacted while keeping updates clear.
Your Task
On your response sheet, write out a realistic step-by-step action plan to navigate this crisis. Your response should outline:
- What you will immediately say to the waiting customers.
- How you will coordinate manually with the kitchen team.
- Who you should notify first.
Record your response details under Station 7 on the Response Sheet
Principles of Culinary & Hospitality STATION 8
Initiative
Proactive workers don't wait to be told what to do. Identify high-initiative tasks.
The Scenario: "Lull in the Lobby"
It is a slow Tuesday afternoon at 2:00 PM. There are zero customers in the store, and all immediate prep work and orders are caught up. Your manager is in the back office finishing scheduling, and you are alone on the main floor.
Analyze what types of behaviors represent low vs. high initiative during this period.
Self-Starting Opportunities
Wipe down/sanitize tables, condiment pumps, and handles.
Restock cups, straws, napkins, and bag supplies.
Sweep the lobby walkways and front entrance.
Check expiration dates on refrigerated grab-and-go items.
Your Task
On your response sheet, list four productive, self-starting tasks that show excellent employee initiative during a slow shift.
Record your four points under Station 8 on the Response Sheet