i have an interview at an extremely upscale restaurant to be a server.
 i will be asked question such as, what wine would you suggest to
accompany a rib-eye?  what are all the food suggestions i may need to
know to ace my interview for fine dining?

Hi ktkingster,

Thank you for your question.

Wine Country Getaways
http://www.winecountrygetaways.com/pairing.html

Pairing Food and Wine - Easy ideas for matching food and wine

"One standard rule to live by is that light foods go with light wines.
Heavy foods go with heavy wines. Here is a list to get you started.

Sauvignon Blanc ? white or light fish, mild cheese, fruit
Chardonnay ? grilled chicken, salmon, shellfish, and grilled fish,
anything with a cream sauce.
Pinot Noir ? light meats, chicken, grilled anything, salmon. 
Merlot ? pasta, red meat, duck, smoked or grilled foods
Zinfandel ? tomato pasta dishes, pizza, pesto, red meats, chicken with heavy sauces
Cabernet Sauvignon ? red meats, especially a juicy barbequed steak,
grilled and smoked foods.
Syrah ? red meats, spicy pizzas, herbed sauces on red meat, turkey

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SutterHome.com Food and Wine Pairing Wheel
http://www.sutterhome.com/guide/winewheel.html

You'll need Macromedia Flash installed.  

On the left (outside) of the wheel you will see the word "Spin!". 
Poultry, Pork, Beef, Lamb, Vegetarian, Seafood, Dessert is listed
inside the wheel.  Click on the up or down arrow to view various
recommended recipes with the recommeded wine.  On the right side of
the wheel you'll see Explanation.

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FoodNetwork.com
http://www.foodnetwork.com/food/wd_pairings/0,1975,FOOD_10017,00.html

http://foodnetwork.com/food/wd_basics/article/0,1975,FOOD_10016_1753274,00.html

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Wineanswers.com
http://www.wineanswers.com/WineAndFood.asp

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Wine & Food
http://www.amwellvalleyvineyard.com/wine_&_food.htm

http://www.amwellvalleyvineyard.com/wine_knowledge.htm

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keyword search:

food wine pairing match best wine meat poultry fish
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Best regards,
tlspiegel

Having travelled extensively around the world and having dined in all
the best restaurants I can tell you that one bottle of plonk is very
much like any other except that some are red and others are white and
some are sweet and others not. Technically the non-sweet varieties are
known as 'dry' although how anyone could pour a dry drink beggars
belief.

Oh yes, the labels are also different.

A friend of mine who once worked as a waiter in one such place tells
me that he and his cronies always used to drink the 'best' (ie the
most expensive) stuff themselves and then top up the bottles with
plonk.

No customer EVER complained and the waiters stopped when they realised
the futility of the exercise.

In my experience of the US, the top restaurants usually offer a choice
of Beaujolais or Chablis and when the bottle appears it's usually got
some entirely different label.

Worse, the red wine usually comes chilled.

On one occasion, I complained to the waiter about a chilled red ...

I said 'You don't chill red wine ...'

He said 'You know that and I know that but that's how they like it here'.

So Welcome to the World of Posh Restaurants!

well, thats cool, but i need to know which wines go with which meats

Drink the wine you like regardless of the food it accompanies. There's
nothing sacred about allegedly proper pairings. The latter reminds me
of an old joke. A New York society dame was hosting a dinner party at
the Plaza Hotel, when much to her horror, one of the guests lost his
cookies at the table. "Not to worry, madame," the stricken gent
announced. "The white wine came up with the fish." :)