SERVICE SPECIALTIES
Custodial
SE001
How large were the facilities where you have worked as a custodian?
SE002
What positions have you held in the custodial field?
SE003
How large a custodial staff have you worked with?
SE004
How large a custodial staff have you supervised?
SE005
Describe your system of scheduling the cleaning and maintenance activities to
insure proper upkeep of the facility.
SE006
What has been the extent of your responsibility for the general operation of facility
heating and cooling systems?
SE007
For large glass or window expanses, what materials and method of cleaning are
best?
SE008
What is the best way to protect carpeting in high-traffic areas?
SE009
How often should you strip waxed floors and what kind of stripping solutions do
you recommend?
SE010
How do you properly care for terrazzo and marble floors?
SEO11
What do you do to minimize the risk of someone slipping on a wet floor?
SE012
What various waxes do you recommend and why?
SE013
What size properties have you been responsible for maintaining?
SE014
What are the different types of tools required for good groundskeeping
maintenance?
SE015
What specific things do you like to do that make the grounds appear especially
well-cared for?
SE016
What is the best fertilizer to use for grasses?
SE017
What is the best fertilizer for trees and shrubs?
SE018
What is the best fertilizer for flowers?
SE019
When is the best time to fertilize?
SE020
How often do you feel it is necessary to fertilize?
SE021
In what different forms do fertilizers come?
SE022
What are the various ways to apply fertilizers?
SE023
What has been your responsibility for installing or maintaining grounds watering
systems?
SE024
What are the best times of the day to water the ground?
SE025
What is a potential danger of watering the grounds in the early afternoon?
Groundskeeping
SE026
Tell me about your experience with using fertilizers applied through the watering
system.
SE027
What is your experience with snow removal?
SE028
What is the best method of cleaning walk areas or icy patches?
Food Service - Management
SE029
What experience have you had in planning or directing the food and beverage
activities?
SE030
What was the highest attendance function for which you have been responsible
for providing food and beverage services?
SE031
What size functions do you most enjoy working with?
SE032
What has been your experience in coordinating entertainment for group
functions?
SE033
Describe your experience in determining food and beverage costs and how you
estimate costs for a specific function.
SE034
What has been the highest volume food and beverage area you have operated?
SE035
What was your average monthly purchasing and ordering budget in your most
recent position?
SE036
What position have you been responsible for hiring in the past?
SE037
When you receive a complaint about either food quality or service, how do you
respond?
SE038
How do you feel about attending conventions or surveying other restaurants and
hotels to keep pace with food service trends?
SE039
What is the nature of your experience in the gourmet food service area?
SE040
How long have you been working in gourmet cuisine?
SE041
What style of cuisine is your specialty?
SE042
How long have you worked as an executive chef?
SE043
How do you feel about preparing high cuisine styles outside of your specialty?
SE044
What patron volumes are you accustomed to preparing for on a given day?
SE045
What qualities do you look for in your Sous Chef?
SE046
What qualities do you look for when filling various kitchen positions?
SE047
How long have you worked as a Sous Chef in gourmet foods?
SE048
How do you feel about adapting yourself to the ways of a new Executive Chef
and learning new methods of doing things?
SE049
What are the most important things for your cooks to know about legumes?
SE050
What background do you look for in your Garden-Manager?
SE051
What types of restaurants have you worked in?
SE052
In what area of the dining room should you seat large parties?
SE053
Describe the different job positions that comprise a formal dining room staff and
what their specific duties are.
SE054
Who does the actual table selection and seating of the patrons?
SE055
Who is responsible for setting up the table?
SE056
Who is responsible for presenting and serving the wines?
SE057
What is the actual difference between a commie and a waiter?
SE058
What is the responsibility of the Captain?
Food and Beverage Service - Waiting and Waitressing
SE059
As a waiter in a fine restaurant, what is the first thing you should do once you
have reached the patron's table?
SE060
Tell me what wines you would recommend with a fish course or a meat course,
and why you would recommend them.
SE061
When serving, from what side would you always present the food?
SE062
How necessary do you feel it is for you to have an idea of the calorie content of
the dishes you are serving?
SE063
Give me an example of a time when a patron was being very difficult and tell me
how you handled the situation?
SE064
Tell me what you actually view to be the things you are selling as a Waiter or
Waitress.
SE065
Describe a time when you handled a large rush crowd and what you did to insure
customer satisfaction.
SE066
Do you take time to converse with your customers when an opportunity
presents itself?
SE067
Why is it important for a waiter to know wines?
SE068
Where did you get your bartending training?
SE069
Where did you get your bartending experience?
SE070
Tell me about a situation where you had to handle a customer who was
intoxicated and whom you had to cut off.
SE071
How would handle a situation where you suspected a fellow bartender of
pocketing the money instead of ringing some sales?
SE072
How many different types of drinks do you estimate you might mix in the course
of a week?
SE073
What drinks do you find to be the most popular?
SE074
Many bartenders have their own specialty drinks. Tell me about any specialty
drinks that you may have adopted or developed on your own.
SE075
What is the extent of your experience in keeping bar inventory and what
methods have you used for inventory control?
SE076
If you wanted to test the skills of a bartender, what three drinks would you ask
him to mix?
SEO77
If you were hiring a bartender, what kind of appearance and grooming would
you consider?
SE078
In observing other bartenders, what attitudes and characteristics have you found
in the successful bartender?
Health Service - Nursing Assistance
SEO79
How do you insure that you are getting an accurate reading from a patient
thermometer?
SEO80
Describe the best way of moving heavy or feeble patients who are not
ambulatory?
SEO81
What particular precautions should you take when administering scheduled
medications?
SEO82
What is the method you use to take a patient's pulse?
SEO83
What would be your reaction to discovering a patient with extremely shallow
breathing and a weak pulse?
SEO84
How do you feel about bathing, dressing, and undressing patients who are
incontinent, or who have fresh surgical wounds?
SEO85
How important is your role when working with doctors or nurses while they are
performing treatment procedures?
SE086
Who do you find to be the best staff people in the hospital to work with?
SE087
In your experience, who seem to be the most difficult staff people to work with
in the hospital?
SE088
When you perceive a change of any nature in a patient's condition, what is your
responsibility?
SE089
How do you respond to the patient's family and visitors who ask questions and
seek your assistance for errands?
SE090
What is your system for keeping your patients' rooms and the utility rooms neat
and clean?
Protective Service and Security - Plant and Security Guards
SE091
What are the key components of an effective plant security system?
SE092
What results have you achieved in stopping pilferage and loss of goods?
SE093
What systems have you employed to control admittance into a facility?
SE094
What is your specific expertise with electronic detection and identification devices?
SE095
In your most recent job, how many security officers did you supervise?
SE096
What criteria do you use in selecting security officers for your staff?
SE097
What is the most important attribute that a security officer must possess?
SE098
Describe any positions you have held in which you were bonded.
SE099
Are you presently licensed to carry a firearm?
SE1OO
Briefly describe your background working in personal or facility security.
SE101
What is your experience working with video monitoring equipment?
SE102
What type of crime must a residential security officer be particularly on the lookout
for?
SE103
What advice would you give to your tenants to better insure their safety in your
facility?
SE104
What kind of relationships do you develop with the residents in your facility?
SE105
What precautions do you advise your tenants to take when their apartments are
going to be vacant for a period of time?
SE106
What things are you particularly observant of, on a day-to-day basis?
SE107
What do you think are the primary problems of plant security?
SE108
What types of security alarm systems have you worked with?
SE109
If you were padlocking an area, what type of lock do you feel would be the most
secure?
SE110
Are you a member of ASIS (American Society of Industrial Security)?
Protective Service and Security - Private and Criminal Investigation
SE111
Where would you likely find the majority of your information regarding an
individual you were doing a background check on?
SE112
What type of surveillance assignments do you have experience with?
SE113
Describe any electronic surveillance devices you have had occasion to use.
SE114
What is your opinion regarding the laws controlling the use of electronic
surveillance?
SE115
What items of information would you find most helpful in developing a history
profile on an individual?
SE116
Have you ever been licensed as a private investigator?
SE117
Do you have a permit to carry a concealed weapon?
SE118
Explain the procedure you would follow in taking a confession.
SE119
When taking a formal statement, what are the key elements you want to have
included?
SE120
What difficulties can arise in a criminal prosecution when an investigator fails to
work within the guidelines of the "entrapment" and "probable cause" laws?