I've been looking at applying at a few restaurants in Downtown Chicago as a line/prep cook to wet my feet and see if culinary school is for me. Most of them ask that you apply in person. I was wondering if any of you could please tell me what I should expect from the minute I walk in?
I've looked on other threads that mentioned "working interviews". Could you please also tell me what kinds of tasks will be asked of me in a working interview?
Thanks so much in advance :)