The interview consisted of 2 parts. A verbal interview and a 'mystery box' cooking part. For the verbal part you must know all your ServSafe trivia and temperatures. Otherwise generic questions. For the 'mystery box' cooking part you are given a mystery box of ingredients of which you must use all of the given ingredients in an appetizer and an entree. A chef will be monitoring you throughout the test and taking notes. If he is nice he will point out some of the things you are doing wrong before he deducts points. Pay extreme attention to being absolutely sanitary!! I got a big deduction because I took a bite of a vegetable and threw the remaining piece in the trash. There was absolutely no contact with my mouth and anything else, but it was bad practice. Mind your towels carefully and make sure you don't cross-contaminate. Warm your plates for hot food, and cool them for cold. I would say pay more attention to being sanitary than being flavorful. Poorly seasoned food will not cost you the job, but a health code violation will knock you out immediately.