r/Serverlife • u/Dry-Home3979 • 2d ago
Lied a bit in my interview and surprisingly got offered
Hey everyone, I’m in a really tough spot right now and could use some honest advice from people in the industry.
About 2.5 years ago, I worked as an Assistant Server at a 5-star hotel in the Middle East. It was my first job abroad and my first time working daily in English, far away from home.
Eventually, the environment turned toxic and overwhelming. Since I had other remote options at the time, I decided to leave and have been working a remote office job from home ever since.
Honestly, during that time I barely took orders, struggled with wine/food recommendations, and made silly mistakes like mixing up tables or seat numbers.
Where I’m at now:
- A lot has changed, and for over a year now, my life at home and financial situation haven't been going well at all. I really need a fresh start and a way out.
- I decided to apply for overseas F&B jobs again. During the interview for a Specialty Waiter role, I exaggerated my experience. Frankly, I felt the interview went poorly—they asked for wine pairings/recommendations, and I completely bombed that part (food and wine knowledge has never been my strength). To my total surprise, they sent me the contract.
It’s been almost 3 years since I last worked on a restaurant floor or interacted directly with guests. They offered me a Specialty Waiter role, not a runner position, which implies high product knowledge, seamless service, and confidence that I know I currently lack.
BUT my mindset today is completely different. I am older, more mature, and genuinely willing to put in the hard work, study the menu, and learn with a completely different attitude. Plus, since it’s a new opening, there should be a training period.
I wouldn’t even be hesitating if I weren't in such a difficult personal situation right now—I really need this change. But I'm terrified that I won't be able to catch up in time or live up to what the role expects.
What would you do in my position?
Is it realistic to bridge this gap during pre-opening training if I put my head down and just try my best ? For anyone who started in a role above their actual skill level: how did you survive the first few weeks?
Thanks a lot for readining
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u/callmealyft 2d ago
It’s a new restaurant so nobody will know what to pair. Study and learn, you’ll be fine.
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u/1AverageStudent 1d ago
I'd personally be studying wine/classic cocktails and some server basics. Once they release the menu and you try everything (Im assuming they would have staff try food during opening training) you can know what best pairs based on Head Chef and Sommolier food/wine notes.
The rest you can bullshit your way through until you're confident in your abilities. Like the rest of us did when first starting.
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u/ceo_of_one_miss 20h ago
i got a job as a server at a breakfast place with zero restaurant experience, and i was able to keep up with the other servers after about a week. study the menu extensively, and try to learn about pairings. if you will have to run food, practice carrying plates and trays before you start. even experienced servers may take some time to get used to a new place, so you could possibly play it off as that, but i think you should be fine as long as you put the work in.
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u/Dry-Home3979 19h ago
thanks a lot it gimme confidence read your story, it's just that it's been a lot of time since i don't work in F&B and i become older, haha
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u/VapeNationInc 2d ago
Is it realistic to bridge this gap during pre-opening training if I put my head down and just try my best ?
Absolutely. Specifically because it’s a newly-opening restaurant, management should have a training program for all the staff leading to opening.
Be social and inquisitive with your coworkers.
Especially BOH/Kitchen. A good relationship with chef is invaluable.
Ask questions about their processes and if their answer includes verbiage you’re unfamiliar with, it’s likely they consider it “common knowledge” and you could look it up yourself for better clarity without seeming ignorant.