Top 50 Restaurant Cashier Interview Questions and Answers to Help You Stand Out and Get Hired Fast
Getting hired as a restaurant cashier takes more than just knowing how to handle money or greet customers. Employers are looking for individuals who can stay calm under pressure, handle customer concerns with professionalism, and keep the front of house operations running smoothly.
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This set of 50 carefully crafted interview questions and answers will help you understand what hiring managers are really looking for—and how to show that you’re the right fit for the role.
Cashier Duties & Customer Service Quiz
1. What is the primary role of a cashier in a restaurant?
A. Cooking food
B. Greeting and serving tables
C. Making deliveries
D. Handling transactions and customer interactions
E. Cleaning bathrooms
2. Which of the following tasks is NOT typically performed by a restaurant cashier?
A. Managing receipts
B. Taking customer orders
C. Preparing full meals
D. Handling refunds
E. Processing payments
3. What system does a cashier most commonly use to process orders and payments?
A. GPS
B. CRM
C. POS
D. CMS
E. ATM
4. Which of these best demonstrates good customer service?
A. Telling the customer they’re wrong
B. Yelling back
C. Politely resolving an issue
D. Blaming the kitchen
E. Ignoring a complaint
5. What is the most important reason to give the correct change to a customer?
A. To get promoted
B. To avoid being questioned
C. To impress coworkers
D. To keep the drawer balanced
E. To avoid refunds
6. A customer says their order is wrong. What should you do?
A. Blame another staff member
B. Call the police
C. Tell them to eat it anyway
D. Ignore them
E. Apologize and fix the issue
7. Which of these is a soft skill every cashier should have?
A. Programming
B. Driving
C. Typing speed
D. Communication
E. Cooking
8. What should a cashier do if the drawer is short at the end of the shift?
A. Report it immediately
B. Blame another shift
C. Hide the issue
D. Add their own money
E. Pretend it’s fine
9. A customer is frustrated and raising their voice. What is the cashier’s best response?
A. Walk away
B. Argue loudly
C. Stay calm and listen
D. Record them
E. Yell back
10. What should you do before giving a customer their change?
A. Toss it in their bag
B. Hand it over silently
C. Round it down
D. Ask them to guess
E. Count it loudly and confirm
11. Why is speed important for a restaurant cashier?
A. To earn tips
B. To avoid boredom
C. To beat coworkers
D. To close early
E. To reduce customer wait time
12. Which is NOT part of daily cashier operations?
A. Verifying the float
B. Checking kitchen stock levels
C. Handling discounts
D. Logging into POS
E. Reconciling the cash drawer
13. What should a cashier do when a customer hands over a torn banknote?
A. Accept without checking
B. Politely check with policy or supervisor
C. Refuse rudely
D. Tape it
E. Throw it away
14. When handling takeout orders, what should the cashier confirm?
A. Delivery address
B. Order accuracy and receipt
C. Driver’s license
D. Meal preference
E. Packaging
15. How can a cashier help speed up service during rush hours?
A. Use shortcuts on the POS
B. Avoid eye contact
C. Talk to each customer about the weather
D. Skip receipts
E. Complain
16. What does a refund usually require?
A. A long form
B. Cooking knowledge
C. A manager’s approval
D. A bonus payment
E. A customer’s ID
17. A cashier should handle a large order by:
A. Delaying the order
B. Asking the kitchen
C. Rushing without checking
D. Staying organized and double-checking
E. Ignoring the line
18. Which one of these shows great attention to detail?
A. Checking the receipt before handing it out
B. Ignoring the customer
C. Skipping change
D. Asking others to do your task
E. Memorizing the menu
19. What is the first thing a cashier should do at the start of their shift?
A. Start taking orders immediately
B. Sit down
C. Watch videos
D. Call home
E. Log into the POS and check float
20. If a customer tries to pay with counterfeit money, the cashier should:
A. Call a friend
B. Inform the supervisor
C. Accept it
D. Keep it as a tip
E. Say thank you
21. A POS system helps with:
A. Playing music
B. Social media
C. Inventory tracking
D. Driving directions
E. Taking selfies
22. Which of these should a cashier do with every order?
A. Offer a refund
B. Add extra items
C. Confirm and repeat the order
D. Discount it
E. Add a tip
23. Why is friendliness important in a cashier’s role?
A. It gets customers to leave faster
B. It improves guest experience
C. It keeps coworkers away
D. It’s not important
E. It gets you more tips
24. A cashier’s drawer must balance at the end of the day to:
A. Pay for utilities
B. Charge tips
C. Help the kitchen
D. Impress the manager
E. Ensure financial accuracy
25. If the POS system crashes, what should the cashier do?
A. Restart the kitchen
B. Inform the manager and switch to manual procedures
C. Panic
D. Close the shop
E. Leave the station
26. Why is multitasking necessary for cashiers?
A. To avoid customers
B. To get tired quickly
C. To keep the floor clean
D. To do everyone else’s job
E. To handle several duties efficiently
27. What does "composure" mean in customer service?
A. Telling off rude guests
B. Avoiding customers
C. Smiling constantly
D. Speaking softly
E. Staying calm under stress
28. How often should a cashier clean their workspace?
A. Regularly, especially between shifts
B. Never
C. At closing time only
D. Once a week
E. Only when told
29. What’s the proper way to reject a coupon that’s expired?
A. Blame another staff
B. Walk away
C. Laugh
D. Explain policy politely
E. Get angry
30. A cashier can make the guest’s final impression by:
A. Being in a hurry
B. Complaining
C. Smiling and being polite
D. Being distracted
E. Ignoring them
31. Why is accurate order entry important?
A. To slow things down
B. To make the chef happy
C. To avoid mistakes and delays
D. To impress guests
E. To waste time
32. What’s one trait of a cashier with good time management?
A. Plans and prioritizes tasks
B. Walks around
C. Skips breaks
D. Asks for help constantly
E. Speaks slowly
33. A customer asks for an item not on the menu. What should the cashier do?
A. Ignore it
B. Say “I don’t care”
C. Add it anyway
D. Argue
E. Explain politely and suggest alternatives
34. When are you allowed to give unauthorized discounts?
A. During your birthday
B. If you feel like it
C. After hours
D. Never, unless approved
E. When a customer is angry
35. What is the best way to learn a new POS system?
A. Guess
B. Watch YouTube only
C. Use it randomly
D. Follow training and ask questions
E. Ignore training
36. Which behavior shows poor customer service?
A. Explaining options
B. Listening
C. Smiling
D. Apologizing when needed
E. Ignoring customer complaints
37. Cashiers should handle complaints with:
A. Silence
B. Indifference
C. Aggression
D. Blame
E. Empathy and patience
38. Which tool is essential for closing a cashier shift?
A. Towel
B. Cash-out report
C. Phone
D. Sauce bottle
E. Speaker
39. Cashiers should communicate clearly to:
A. Avoid errors and build trust
B. Confuse the guest
C. Get tips
D. Rush the process
E. End the shift early
40. What’s the result of poor cash handling?
A. Faster shifts
B. Clean drawer
C. More tips
D. Errors and shortages
E. Easier jobs
41. Which of the following shows initiative?
A. Avoiding responsibilities
B. Leaving early
C. Waiting for instructions
D. Helping during peak hours without being told
E. Ignoring extra tasks
42. What is the cashier’s responsibility regarding promotions?
A. Create them
B. Use them for personal discounts
C. Delete them
D. Inform customers and apply correctly
E. Avoid telling customers
43. How should a cashier handle a line of waiting customers?
A. Ignore them
B. Speed through transactions without accuracy
C. Maintain a calm, friendly pace while ensuring accuracy
D. Tell customers to wait longer
E. Let customers figure out the order
44. What is the purpose of a cashier confirming a customer's order total?
A. To delay the service
B. To ensure accuracy and satisfaction
C. To make the customer wait longer
D. To confuse the customer
E. To save time
45. If a customer pays for a meal and then changes their mind, what should the cashier do?
A. Ignore the request
B. Refuse to change the payment
C. Offer a refund or exchange according to the policy
D. Argue with the customer
E. Give the customer a discount
46. A cashier sees a customer leave without paying. What should they do?
A. Ignore it
B. Chase the customer immediately
C. Report it to the manager and follow proper protocol
D. Wait for the customer to return
E. Call the police instantly
47. What should a cashier do when interacting with a customer with a complaint?
A. Listen, empathize, and work toward a solution
B. Argue with the customer
C. Dismiss the complaint
D. Give them a free meal without verification
E. Ignore the customer
48. How does a cashier help maintain a smooth workflow in a restaurant?
A. By rushing through orders
B. By working collaboratively with kitchen staff
C. By working in isolation
D. By ignoring customer requests
E. By taking long breaks
49. Why is it important for cashiers to keep a neat workspace?
A. To make the kitchen cleaner
B. To ensure efficient operations and professionalism
C. To distract customers
D. To waste time
E. To impress management
50. What should a cashier do when they don’t know how to process a transaction?
A. Guess
B. Refer to a manual or ask a supervisor
C. Ignore it
D. Pretend to understand
E. Tell the customer to figure it out
Answer Key with Explanations:
1. D – Handling transactions and customer interactions is the core responsibility of a cashier in a restaurant.
2. C – Preparing full meals is not a task typically performed by a cashier, who focuses on customer transactions.
3. C – POS (Point of Sale) systems are essential for processing orders and payments in a restaurant.
4. C – Politely resolving an issue demonstrates good customer service by addressing concerns calmly and efficiently.
5. D – To keep the drawer balanced is the primary reason for giving the correct change, ensuring financial accuracy.
6. E – Apologizing and fixing the issue is the best response to a customer complaint regarding an incorrect order.
7. D – Communication is a vital soft skill for cashiers to effectively interact with customers and resolve issues.
8. A – Reporting the issue immediately is essential if the drawer is short to ensure proper follow-up.
9. C – Staying calm and listening helps manage difficult customer situations and de-escalates tensions.
10. E – Counting and confirming change loudly ensures accuracy and avoids mistakes when handing back money to customers.
11. E – Reducing customer wait time during busy periods is crucial for efficient service.
12. B – Checking kitchen stock levels is not typically a part of daily cashier operations, which focus on customer transactions.
13. B – Politely checking with a supervisor or following store policy is the best course of action when dealing with torn banknotes.
14. B – Confirming order accuracy and receipt is essential for takeout orders to avoid confusion.
15. A – Using shortcuts on the POS system helps speed up service while maintaining order accuracy during rush hours.
16. C – A manager’s approval is typically required for processing refunds, following store policy.
17. D – Staying organized and double-checking ensures large orders are processed correctly without mistakes.
18. A – Checking the receipt before handing it out demonstrates attention to detail and prevents errors.
19. E – Logging into the POS system and checking the float ensures readiness to begin the shift efficiently.
20. B – Informing a supervisor about counterfeit money ensures the issue is addressed according to store policy.
21. C – POS systems are designed to manage inventory, orders, and payments, making them essential for cashiers.
22. C – Confirming and repeating the order ensures accuracy and prevents misunderstandings with the customer.
23. B – Friendliness helps enhance the customer experience and encourages repeat business.
24. E – Ensuring financial accuracy requires the cashier to balance the drawer at the end of the shift.
25. B – Reporting the issue immediately and switching to manual procedures ensures continuity of service when the POS system fails.
26. E – Multitasking allows a cashier to manage multiple responsibilities efficiently, such as processing payments and answering customer inquiries.
27. E – Staying calm under stress is crucial for maintaining professionalism and handling difficult situations effectively.
28. A – Cleaning regularly ensures a neat and efficient workspace, contributing to better customer service and operational efficiency.
29. D – Politely explaining the store’s policy helps manage customer expectations regarding expired coupons.
30. C – Smiling and being polite leaves a positive final impression, contributing to excellent customer service.
31. C – Avoiding mistakes and delays is why accurate order entry is crucial for maintaining smooth operations.
32. A – Planning and prioritizing tasks ensures effective time management, helping cashiers complete their duties efficiently.
33. E – Politely explaining and suggesting alternatives when a customer requests an item not on the menu shows problem-solving skills.
34. D – Never giving unauthorized discounts ensures adherence to company policies and prevents issues.
35. D – Following training and asking questions helps cashiers learn the POS system effectively and accurately.
36. E – Ignoring customer complaints demonstrates poor customer service and can damage the restaurant's reputation.
37. E – Empathy and patience are key to effectively handling customer complaints and resolving issues.
38. B – A cash-out report is an essential tool for closing a cashier shift and ensuring financial accuracy.
39. A – Clear communication with customers reduces errors and builds trust, making the transaction process smoother.
40. D – Errors and shortages can occur if cash handling is not done carefully, leading to financial discrepancies.
41. D – Helping during peak hours without being told shows initiative and proactive problem-solving.
42. D – Informing customers about promotions and applying them correctly demonstrates good customer service.
43. C – Maintaining a calm, friendly pace while ensuring accuracy helps manage long customer lines effectively.
44. B – Confirming the total ensures accuracy, reducing mistakes and improving customer satisfaction.
45. C – Offering a refund or exchange according to the policy allows the cashier to manage customer requests appropriately.
46. C – Reporting the issue and following proper protocol ensures the situation is handled according to store procedures.
47. A – Listening, empathizing, and working toward a solution is the best way to handle a complaint.
48. B – Collaborating with kitchen staff and maintaining efficient communication helps ensure smooth restaurant operations.
49. B – A neat workspace ensures an efficient, professional environment and improves service speed.
50. B – Referring to a manual or asking a supervisor ensures transactions are processed correctly when the cashier is unsure.
