Simple and straightforward. The store owner at the time, Mark Mendoza, sat me down in the lobby and asked me roughly 20 simple questions related to food, how I felt to have the opportunity to work as kitchen staff, and what I expected to gain out of the job.

Quick and easy, wasn’t even really an interview process just a when can you work and here’s what you need to sign. Also just asked what my schedule is like. Pretty accommodating.