Sample interview questions: How do you handle situations where a restaurant’s food quality or taste does not match their marketing claims?
Sample answer:
When a restaurant’s food quality or taste falls short of marketing claims, several steps are crucial for maintaining objectivity and credibility as a food critic:
-
Research: Conduct thorough research on the restaurant’s marketing materials, menu, and online reviews to understand the expectations they have set.
-
Objective Evaluation: Visit the restaurant anonymously and evaluate the food with an open mind, focusing on the actual taste, texture, and presentation. Avoid being influenced by hype or preconceived notions.
-
Factual Observations: Document specific observations about the dish, including ingredients, flavors, and cooking techniques. Avoid subjective language and focus on providing factual information to support your assessment.
-
Constructive Criticism: If the food does not meet expectations, provide constructive criticism that is specific, actionable, and ethical. Identify areas for improvement without being overly negative or disparaging.