Jobs › University of Wisconsin-Milwaukee
Dining & Retail Services Temporary Positions
Posted Jul 21, 2026 · We last checked this listing on Oct 6, 2026
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Likely interview questions for this role
Written from this job description, not a generic list. Each one notes what the interviewer is really checking.
About your past
These roles include food service assistant, cook, dishwasher and cashier. Which ones interest you most, and what experience do you bring to them?
What they are checking: Whether they know which role fits them and can point to real experience rather than saying anything works.
Tell me about a time you worked a rush with a long line. How did you keep up without cutting corners?
What they are checking: Whether they stay steady and careful under pressure instead of rushing into mistakes.
Tell me about a time a customer was unhappy with their food or service. How did you respond?
What they are checking: Whether they stay friendly and solve the problem instead of arguing or passing it off.
What would you do
A customer asks whether a dish contains peanuts and you are not sure. What do you do?
What they are checking: Whether they check instead of guessing, since a wrong answer on allergens can seriously hurt someone.
If you were working the register and your drawer came up short at the end of the shift, what would you do?
What they are checking: Whether they report problems honestly and right away rather than hiding them.
These are part-time shifts Monday through Friday with some weekends. What schedule can you reliably commit to, and how do you handle it if something comes up?
What they are checking: Whether they will show up when scheduled and give notice early, which matters most in a short-staffed kitchen.
You notice a coworker skipping hand washing between tasks. What would you do?
What they are checking: Whether they will speak up about safety even when it feels awkward with a peer.
About the work
How do you keep cold food cold and hot food hot during a busy service, and why does it matter?
What they are checking: Whether they understand basic food safety temperatures, which protects customers from getting sick.
What are the steps you follow when cleaning and sanitizing a work station or a piece of kitchen equipment?
What they are checking: Whether they know cleaning and sanitizing are separate steps and follow them consistently.
How do you handle cross-contamination when you are chopping raw meat and vegetables in the same shift?
What they are checking: Whether they know to separate boards, tools and hand washing between raw proteins and ready-to-eat foods.
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Practice this out loudThe full job description
As published by University of Wisconsin-Milwaukee.