I applied through an employee referral. I interviewed at Black Barn Restaurant (New York, NY) in Jul 2015
Interview
Three interview process. One with Beverage Director, Gm and then Owner. Casual setting for provocative questioning on wine and food knowledge. Followed by sales evaluation and hospitality experience. More personality based than anything.
Interview questions [1]
Question 1
What is your experience with French style service?
What is your favorite wine region?
Why did you get into wine?
Explain your pairing process...
