Week 2 EOC: "Sweet Charity"; What she did right, What she did wrong

Watching the Sweet Charity clip regarding the Interviewing process brought and important thought to the table. What are both appropriate and inappropriate behaviors during an interview? While Charity had conducted quite a few correct behaviors in the interview atmosphere, she also displayed many interview "dont's". Four of the items that she did correctly at the employment office were apply in person, dress up, Shake hands, and asked about job qualifications. Applying in person is a great way to get your foot in to the door, it shows that you are seriously seeking the position. According to the text, "Asking people to apply in person is a legitimate way to screen." In regards to asking about job qualifications, the book states that "Clear and complete job descriptions are useful for recruiting and screening possible new employees. "  If a manager is sure to state exactly what a prospective employee may be doing, it weeds out many of the unqualified candidates and makes the interview process run much smoother. The items that were wrong during Charity's interview were that although she was dressed nicely it was the wrong type of attire, she eavesdropped during the interviewers phone call, she did not ask the interviewer enough questions about what she should do in the future so that she can obtain a new job, and she did not come mentally prepared with all of her work abilities. One of the most asked questions in an interview is what your capabilities are. In the culinary world and some other hands on occupations, a person might be asked to do skill tests, in which they use actually machinery during the interview process in order for the manager to access the interviewees abilities. The importance of  being prepared for a skills test is highlighted by the books statement that "Real testing situations provide a more thorough and authentic assessment. " This type of testing definitely helps the manager weed out any of the fakes and individuals who are unable to keep the pace the restaurant would like to be at.