Tell me about a time you and a coworker had to switch roles or cover for each other during a busy shift.

What the interviewer is looking for

• This question tests teamwork. Describes calling out drinks, switching positions as needed, and helping coworkers on bar or register.
• What to bring out: Clear communication, flexibility, calling out drinks, and making sure nothing was dropped during the switch.
• Expect a follow-up like: How do you handle a teammate who is not keeping up?

Another way it may be asked: Think of a time someone needed help on the bar while you were on register. What happened?

A structure to follow: STAR, with the weight on Action and Result

1. Step 1

   Situation

   One or two sentences: where, when and what was at stake. Pick a real example you were close to.

2. Step 2

   Task

   What you personally were responsible for. Say "I", not only "we", so the teamwork you showed is visible.

3. Step 3

   Action

   The two or three things you did and why you chose them over the alternatives. This should be about half your answer.

4. Step 4

   Result

   What changed, in your own measure of it, and what you would do differently. Only use numbers you can stand behind.

This is guidance on shape, not a script. Use your own real experience and facts; never invent details to fill a gap. See the STAR guide and answer frameworks.

Common slips

• Describing what the team did without saying what you did.
• Choosing an example with no clear outcome, or one you cannot answer detailed questions about.
• Ending on the action and skipping the result and what you learned.

How to practise it

Write two bullet points for each STAR letter, then say the answer aloud in about two minutes.

Related questions

• A customer walks up and says they have never ordered at a coffee shop and do not know what to get. How would you help?
• What do you do to keep the espresso bar clean and safe during a shift?
• When you are on the register, how do you make sure the order and the payment are both correct?
• If you were opening the cafe on your own, what would you do before the first customer arrived?
• How do you know if a shot of espresso is good, and what do you change if it is not?

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