Careers centre
Lunch/dinner interviews
Don’t make a meal of it
Like office parties and pinstripe trainers, the interview over a meal is one of those weird combinations of formal and informal that no-one really knows what to do with. Designed to put you off-guard, this type of interview is full of traps for the unwary. And no, we’re not just talking about the crab salad.
What’s on the menu:
For starters:
- Despite the relatively informal setting, you are still in an interview. Dress to impress. The terminally clumsy may wish to consider wearing dark-coloured clothes.
- If you’re really nervous, you could go to the restaurant beforehand to get an idea of the setting and think about the menu in advance.
- It’s ok to order a glass of wine if you’re interviewer has one too. But don’t make it more than one. And there is no shame in sticking to orange juice if you’re unsure.
The main course:
- Take your time, and don’t speak with your mouth full.
- Try to eat everything on your plate.
- Don’t order the cheapest or most expensive thing on the menu.
- Order simple, easy-to-eat food. You might want to give the spaghetti a miss.
- Keep your elbows off the table and hands underneath the table when not eating
- In terms of cutlery, apply the “outside in” rule: start with the small knife and fork on the outside, and work inwards.
- Extra food (such as bread rolls) will be served to you on your left, whereas your drinks will be found on your right.
To round things off:
- Be impeccably polite to everyone – waiting staff, butlers and other customers included.
- Be natural. But keep some defences up - don’t relax too much and share information about inappropriate topics.
- Make positive comments about your food.
- Send a thank-you note to your interviewers.
Like office parties and pinstripe trainers, the interview over a meal is one of those weird combinations of formal and informal that no-one really knows what to do with. Designed to put you off-guard, this type of interview is full of traps for the unwary. And no, we’re not just talking about the crab salad.
What’s on the menu:
For starters:
- Despite the relatively informal setting, you are still in an interview. Dress to impress. The terminally clumsy may wish to consider wearing dark-coloured clothes.
- If you’re really nervous, you could go to the restaurant beforehand to get an idea of the setting and think about the menu in advance.
- It’s ok to order a glass of wine if you’re interviewer has one too. But don’t make it more than one. And there is no shame in sticking to orange juice if you’re unsure.
The main course:
- Take your time, and don’t speak with your mouth full.
- Try to eat everything on your plate.
- Don’t order the cheapest or most expensive thing on the menu.
- Order simple, easy-to-eat food. You might want to give the spaghetti a miss.
- Keep your elbows off the table and hands underneath the table when not eating
- In terms of cutlery, apply the “outside in” rule: start with the small knife and fork on the outside, and work inwards.
- Extra food (such as bread rolls) will be served to you on your left, whereas your drinks will be found on your right.
To round things off:
- Be impeccably polite to everyone – waiting staff, butlers and other customers included.
- Be natural. But keep some defences up - don’t relax too much and share information about inappropriate topics.
- Make positive comments about your food.
- Send a thank-you note to your interviewers.
