Do’s and Don’ts for Difficult Interview Questions

Do’s and Don’ts for Difficult Interview Questions

by | Feb 10, 2015 | Career

The interview is arguably the most important part of applying for a job. And the most difficult. Here are the do’s and don’ts for some of the tricky interview questions you may have to answer.

“Can you tell me a little about yourself?”

  • DON’T give your entire life story.
  • DON’T regurgitate what is on your resume.
  • DO give a brief history about prior training or experience.
  • DO share 2-3 specific accomplishments that relate to your professional career, and be concise.

“What was your experience like at your previous position?”

  • DON’T speak negatively about your previous employer/company.
  • DON’T just use a vague phrase as your answer, like ‘great learning experience’.
  • DO give specific examples of your experience that lead to successful outcomes or that relate to the position for which you are interviewing.
  • DO include how your previous position or company differ from that for which you are interviewing.

“What are your greatest professional strengths and weaknesses?”

  • DON’T answer based on what you think the interviewer wants to hear; for both strengths and weaknesses, be honest.
  • DON’T give generic answers like ‘I work too hard’ or ‘I’m a team player”.
  • DO provide a specific example of a situation in which your strength served you well.
  • DO explain what you are doing to overcome your weaknesses after you share what they are.

“Why are you interested in this position?”

  • DON’T only talk about what is in it for you, such as great perks, more money, etc.
  • DON’T solely focus on the past, and why you are leaving your current position.
  • DO discuss the company, and how you and your [insert trait here] will be a perfect fit.
  • DO talk about the company’s bottom line, the future, and how you can make it a bright one for yourself AND the company.

“What is your super power, spirit animal, etc.?”

  • DON’T just give your go-to answer. Employers will appreciate an answer tailored to the job, company, or industry as it shows a certain level of dedication.
  • DON’T hold back, as this question is supposed to break the ice and meant to showcase a bit of your personality.
  • DO think outside of the box, but still make sure it relates to the company’s ethos.
  • DO take pause, or use a filler such as ‘that is a great question…’, if you do not have an answer right away.

“Do you have any questions for us?”

  • DON’T SAY NO!
  • DON’T let yourself get caught without a question because it has already been discussed. Think of a few less-common questions just in case.
  • DO ask questions that show you have researched the position and company. Questions about ongoing projects are always a good go-to.
  • DO ask about relevant subjects. Asking if you can wear jeans to work is not relevant.

DOs for Any and All Questions

Be honest. Do your homework. PRACTICE, PRACTICE, PRACTICE.

Do you have more do’s and don’ts for these questions? Or need do’s and don’ts for other tough interview questions? Let us know @gosirvo

Connect The Dots: Service Industry Stats and Facts

Connect The Dots: Service Industry Stats and Facts

by | Feb 2, 2015 | IndiNews

A few interesting facts and statistics about the service industry, some of which may be surprising, others validating, and possibly even eye-opening!

Sales

  • The service industry is responsible for nearly 20 percent of the nation’s GDP, 4 percent of which is contributed by restaurant sales alone.
  • In 2013, the service industry added $3.35 trillion to the national GDP.
  • Total industry sales for 2014 increased 4 percent as compared to 2013.
  • In fact, the service industry recorded the strongest sales volume on record in December 2014, as well as the eighth consecutive monthly increase, totalling $49.6 billion on a seasonally-adjusted basis.

Employment

  • The service industry is the world’s fastest growing industry, adding one new job every 2.5 seconds.
  • Job growth within the industry has outpaced U.S. national job growth for 15 years running.
  • In the last five years, the service industry has added 3 million jobs.
  • In total, the service industry is responsible for more than 25 percent of all private sector jobs within the U.S.

Opportunity

  • The majority of entry level restaurant employees receive a pay raise within the first 6 months of starting the job.
  • 9 out of every 10 restaurant managers, supervisors, and chefs started their careers in an entry level position within the service industry.
  • 8 out of every 10 restaurant owners, too.

Connect The Dots: The service industry is here to stay, so find your way in with Sirvo!

Job Security: How to Get It, and Keep It

Job Security: How to Get It, and Keep It

by | Jan 26, 2015 | Career

As the national economy continues to improve, jobs are becoming less and less capricious. However, as is the nature of the service industry, employee turnover among hospitality positions remains high, so what can you do to keep the checks coming? Actually, quite a lot!Climbing the ladder

Many consider positions within the service industry to be temporary, whether it is because, for a considerable portion of the workforce, it is either a first job or placeholder or because the average lifetime of a service industry business is shorter than most. However, this is misleading because, since the perception of service industry jobs is as provisional as it gets, there can be no career advancement or long-term career planning in general. But, this is not the case. According to National Restaurant Association Educational Foundation research, 97% of restaurant managers and 94% of shift or crew supervisors no longer in their first restaurant job have advanced to higher-paying positions in the restaurant industry, meaning that if you stick it out, the rewards will be worth the wait.

Lose the ‘tude…or just change it

So, now that you know that it is possible to turn an entry-level position into a well-paying career, how do you keep the job you have in order to ascend the ladder? It starts with the attitude you maintain while in the workplace. Positivity, as well as negativity, is readily noticed and oftentimes contagious. If excitement and enthusiasm are on your mind, not only will your colleagues be thankful, but your supervisors will be as well, not to mention you’ll have a much easier time accomplishing the next tip.

Go the extra mile

Employees that do their jobs well are the ones that are kept on the payroll, and the first to be promoted. So, go above and beyond your normal responsibilities. Be as helpful as possible in your place of employment, even if that means taking extra shifts or unpopular duties. Demonstrate your commitment to the company, and initiative in getting what needs to be done, done.

Learning is fun

When money is tight, getting the most bang for your buck becomes the most important thing. For employees, this means being as productive as possible, in as many areas as possible. Take the time to learn new tasks, skills, and specialties because when push comes to shove, you won’t be the one going overboard, plus you’ll be demonstrating your potential as well as aptitude.

Build roots

One of the most important, and beneficial, aspects of today’s professional world is networking. Be sure to make connections and build relationships with colleagues and supervisors in departments beyond yours. The deeper your roots are in the organization, the less likely it is that you’ll be cut loose when the storm hits. And even if you are, who knows which acquaintance or friend will be your saving grace.

Just in case

Last but not least, have a back-up plan in case the worst happens. Stay up-to-date on available positions in your area, as well as nationwide because you never know when that dream job will arise. Also, continuing to invest in your education is always a safe bet as the most valuable professionals are those that know their craft intimately. And, don’t be afraid to make a change if it is in your best interest.

We’re here to help at Sirvo!

Restaurant Industry Enters 2015 on a High Note

Restaurant Industry Enters 2015 on a High Note

by | Jan 16, 2015 | IndiNews

With both sales and employment continuing to gain ground in December, the industry’s business environment starts the year out strong.

Restaurant sales totaled $49.6 billion on a seasonally adjusted basis in December, according to preliminary figures from the U.S. Census Bureau, making it the eighth consecutive monthly increase in sales volume, as well as the strongest on record. National Restaurant Industry’s Chief Economist Bruce Grindy credits the recent run of strong sales gains to declining gas prices, which fell more than $1.40 during the last 6 months. Consumers used savings at the pump to dine out. December’s total eating-and-drinking-places sales signaled a 5% increase since June, raking in an additional $2.3 billion as compared to the mid-summer’s month seasonally-adjusted sales volume.

Employment within the restaurant industry mirrored sales, also registering continued gains in December. Preliminary figures from the Bureau of Labor Statistics indicate a net gain of 43,600 jobs among eating-and-drinking-places during the final month of the year on a seasonally-adjusted basis, marking the 58th consecutive monthly increase and strongest gain in two years.

The industry is not only surpassing its own historical employment growth, but moreover the country’s. Restaurants added jobs at a 3.1 percent rate in total for 2014, more than a full percentage point above the 1.9 percent growth rate of the U.S. as a whole making this the 15th consecutive year in which restaurant job growth outpaced the overall economy.While economic challenges remain, one of those being elevated food costs, the general outlook of the restaurant industry is promising. If economic fundamentals continue to improve, 2015 will be a great year for restaurants nationwide.

Want to be part of the restaurant industry? Find your way in at gosirvo.com.

Watch ‘The Tipping Point: A Short Film on the Lowest Wage’

Watch ‘The Tipping Point: A Short Film on the Lowest Wage’

by | Jan 5, 2015 | Management

An 18-minute documentary on tipping and the minimum wage.

The Tipping Point: A Short Film on The Lowest Wage from Anna Savittieri on Vimeo.

Here’s a short film (funded by a successful Kickstarter campaign) that investigates exactly how difficult it is for servers to earn a living on tipped minimum wage, which is currently $2.13 per hour for tipped employees. In the 18-minute documentary, several servers go on the record to describe how their wages hover just above the poverty line, how restaurant industry lobbyists have appealed to Congress to keep wages low, and how tipped wages are closely tied to gender politics. Go, watch the film above.

This article was first seen on Eater.com