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I. Restaurant: organization and serviceСтр 1 из 3Следующая ⇒
PART I I. RESTAURANT: ORGANIZATION AND SERVICE UNIT 1 TEXT EATING OUT SERVICE Catering is undertaken in a wide range of establishments: from the chain caterers to the one-man enterprise-snack bars, coffee-shops, public-houses, boarding houses, not to mention industrial and welfare catering in canteen, hospitals and schools. Roughly speaking, we can consider that three different sorts of services are provided: finger-service, snack-bar service, and restaurant service. Finger-service is the providing of sandwiches and light snacks usually taken in a bar, a lounge or coffee-shop. Snack-bar service. Snack-bars provide all sorts of cold meats, poultry and fish, and a lot of salads and condiments are available at every table with an assortment of ketchups, sauces, mustard (hot and mild), vinegar (malt, of course), salt and pepper. One can also order such hot dishes as soups, egg dishes, meat-pies, fish-cakes, sausage-rolls, mushrooms and bacon, factory-made chicken pie or home-made Welsh Rarebit. Customers can sit up at the counter or be served at separate tables. Restaurant service does much to enhance the appreciation of the quality and value of the food and drinks. Every restaurant offers you dinners "table d’hôte". They are known as regular dinners. It means that you are served with meals of several courses at a fixed price. Dinners "table a la’ carte" mean such meals which are ordered course by course from the menu-card each dish separately. (A menu or bill of fare is a list of the courses to be served at a meal, or of the dishes which can be ordered at a restaurant. The menu gives details and prices of available dishes). "Table d’hôte" is cheaper than "table a la’ carte". The cost of meals varies according to the category of a restaurant. Each little party of guests has its own table.
Active Vocabulary
I. Phonetic exercises Ex. 1. Transcribe the following words, consult a dictionary:
catering, range, boarding-houses, service, roughly, finger, chain, mention, hospitals, restaurant, usually, lounge, poultry, salad ketchup, salt, mustard, sausage-rolls, mushrooms, counter, separate, "table d’hôte", “a la carte”, quality, courses, cheaper, guest.
Ex. 2. Mark the stresses in the following words:
undertaken, establishment, enterprise, industrial, welfare, canteen, consider, different, provided, sandwiches, condiments, available, assortment, customers, appreciation, separately, detail.
III. Speech exercises Ex. 1. Answer the following questions about the text:
1. What is the range of establishments where catering is undertaken? 2. Can you name three different sorts of service? 3. What is finger-service? 4. What does snack-bar service provide? 5. Can the customers order hot dishes in the snack-bars? 6. What Kinds of Service do restaurants offer to the dinners?
7. What do "table d’hôte" and "table a la carte" mean? 8. What is the menu? 9. What is cheaper "table d’hôte" or "table a la’ carte"? 10. What does the cost of meal depend on?
Ex. 2. Discuss the following questions:
What kinds of service are provided at the University bars and canteen? What kinds of dinners do they serve? Prove your opinion.
Ex. 3. Retell the text. UNIT 2 TEXT RESTAURANT AND ITS ACTIVITY When you arrive in the restaurant, you are shown the table, set and handed the menu which is a list of dishes where peculiarities of the dish, its weight and price are noted; but at most luxury restaurants weight and price are not written, besides, the names of dishes are given in French. Because the menu is the most important part as well as the most profitable one, much attention should be paid to the dish selection and the cookery level. Every first class restaurant has a number of traditional dishes called specialties (specials). The restaurants chiefs are proud of having preserved the old recipes and the ancient ways of cooking. They offer their visitors special dishes cooked according to the tradition and, of course, they make out their own new recipes. Generally it is recognized that at functions the service method may take either assisted-service or self-one. The different sorts of service (silver service and plate service) vary with the class of the establishment. Silver service derives its name from the silver dish used by the waiter for bringing the food to the guest. A service fork and spoon are laid by the dish. The waiter manipulates both of them with one hand, picking the food from the silver dish to deposit it on the guest's plate. Plate service is speedy and economical; it indicated a lower standard: the guest is served with food already placed on a plate. It should be noted that the current trend seems to be for the starter and sweet course to be plate served, while the fish and main course are silver served; coffee may be offered by the full silver method. When the meal is over, the waiter brings you a bill made out by the cashier. He makes sure that it is correct, then takes it back to the cash-desk. When the bill is cashed and receipted, the waiter brings it back to the guest with the change, if any. It is customary to tip waiters 10-15 per cent of the over all cost of the meal. Tipping (giving a small amount of money for service) is an old custom. It is used to show appreciation for good service. Besides the provision of food and drink service most restaurants propose their customers different sorts of additional services and amenities. At the luxury restaurants the customers admit sophisticated atmosphere, live music, dancing, of course, excellent wine cellar. At the night clubs customers can admit floor show and snack with drinks. There are some restaurants where the reservation is advisable, in others it is necessary. As a rule, the opening and closing hours of the food establishments are fixed. The restaurants and bars often accept both cash and credit cards. Vocabulary notes
I Phonetic Exercises
III. Speech Exercises
Ex.1. Answer the following questions:
1. What is a menu? 2. What is the peculiarity of the menu at luxury restaurants? 3. What does the word "special" mean? 4. What is the origin of the "silver-service" name? 5. What is the difference between silver-service and plate-service? 6. What modern trends in restaurant service do you know? 7. Have you ever tipped anybody? What for? 8. What other services (except food and drinks) may the restaurant provide?
Ex. 2. Make up a short plan and retell the text. Ex. 3. Imagine that you are going to open a new restaurant. Compose a check list for deciding:
- the kind of restaurant; - it's opening and closing hours; - the kinds of menus and prices; - it's location; - it's services and amenities.
Jokes Y Mr. A.: What is this broth made from, waiter? Surely, it isn't chicken broth! Waiter: Well, sir, it isn't chicken broth in its infancy. It's made out of the water the eggs were boiled in. Y King George III of England was in the country one day and stopped at a small hotel for lunch. He wasn't very hungry, so he had only two boiled eggs. He ate them and asked for a bill. The landlord gave him the bill - 2 pounds. The king said: - What! Two pounds for two eggs? Eggs must be very scarce here. - No, sir, was the answer, eggs are not scarce - but kings are. UNIT 3 TEXT AT THE RESTAURANT
Decor (which may include subdued lights, soft carpets and settees, crystal chandeliers, red velvet and brocade, etc.) helps to create the right atmosphere and refined surroundings for attracting customers. The art of service can be defined as "the capacity to make customers feel at ease arrival, at home while they are here, and sorry to leave". Attentive, smooth and courteous service keeps the reputation of the establishments and allow to enjoy good cooking and good wines fully. Before the serving of meal a number of preparations have to be carried out. The cleaning of the dining-room (sweeping the floors, dusting the furniture, polishing mirrors, silver), the changing of linen, the re-stocking of side-boards, the sharpening of knives take place before laying the table. Laying the table begins an hour or so before meal-time. The assistant waiters first lay a cloth on each table, then the cutlery (including the right assortment of knives, spoons and forks). Table silver should be arranged in the order in which it is to be used, starting from the outside and going towards the plate. In other words the order of laying should be:
After the above covers been laid, the table lay-up should be completed by the addition of the following items: ¨ a salt cellar ¨ pepper castor ¨ cruets ¨ ashtrays ¨ table numbers ¨ table decorations It is a civilized pleasure to take friends to dine out at such places, to have a nice party, to enjoy themselves at leisure.
Vocabulary notes
I. Phonetic exercises
Ex.1 Transcribe the following words:
facility, dine out, catering, numbers, ash-tray, gradually, important, polishing, mirror, furniture, arrange, restorative, chandeliers, courteous, reputation, settee.
Ex. 2. Mark the stresses:
complete, civilized, pleasure, decoration, define, re-stocking, substantial, connotation, establishment, attentive, enhance, undue, refined, customers, surroundings, attracting.
III Speech Exercises Ex. 1 Answer the following questions: 1. How did the word "restaurant" appear? 2. What is a modern restaurant? 3. What are the basic elements of catering? 4. What other elements of catering do you know? 5. What part does decor play in attracting customers? 6. How does service enhance the pleasure of dining out? 7. What preparations take place before laying the table? 8. What does table silver include? 9. Why can dining out be called a civilized pleasure? Dialogue 1
B: Shall we have our dinner in this restaurant? They serve very good meals here, and the prices are quite reasonable. S: Well, you should know better, Mr. Bill. B: What shall we have? A complete meal, I suppose? I’m awfully hungry. S: So am I. And I’m thirsty, too. B: Then let’s have a glass of mineral water first or some orange juice. S: I’d prefer orange juice with ice. B: Waiter: Iced orange juice and a glass of mineral water, please. Here is the wine list. How about some hard drinks? S: I wouldn’t mind a brandy. B: So it’s one brandy. And a whisky and soda for me. Now comes the hors d’oeuvre. What do you suggest? A salad would do, I think. S: And I think I’ll have shrimps. Now for the soup. B: Shall we have chicken soup? S: I’d better take tomato soup. For the fish and meat courses they have broiled salmon, fried perch fillet, lamb chops and roast beef. B: I shan’t have any fish course. I’ll just try the roast beef. S: Now what is there to be had for dessert? Apples, pears, straw-berry ice-cream, rice pudding … What do you say to ice-cream? B: Well, I don’t mind. S: Well, how did you find our dinner? It was really fine. How much is our bill? B. and S. Pay the bill and leave the restaurant.
Dialogue 2
J: What do you say to a cup of tea? P: Well, I wouldn’t mind. Strong or weak for you? J: Oh, just middling, please. P: And how much sugar? One lump will do, won’t it Jessie? J: Yes, thank you. Do you take your tea with milk or lemon? P: Lemon, please. Here you are, Jessie. Help yourself to the sandwiches. J: Thanks a lot. You’ve got to try the cakes and jam. P: Thank you … Delicious! J: Waiter, how much is our coffee? … Oh, it’s not expensive.
Jokes Y
The lonely stranger came to a restaurant in New York. - May I take your order? - the waitress asked him. - Yes, was the answer. Two eggs and a kind word. The waitress brought the eggs and was moving away when the man stopped her. -What about the kind word? - he said. The waitress leaned over and whispered: "Don't eat the eggs". Y Young Doctor: Why do you always ask your patients what they have for dinner? Old Doctor: It's the most important question, because according to their menus I make out my bills. Y - I say, waiter, are you sure that this is a wild duck I am eating? - Yes, sir, so wild, that we had to chase it half an hour round back yard before we could catch it.
UNIT 4 TEXT THE STAFF OF THE RESTAURANT
Catering Manager Head - waiter
Assistant Head waiter Head wine-waiter Station (or Chef) waiter Wine-waiter Assistant (or Commis) waiter Commis Wine-waiter
Duties with the guests The staff of the restaurantmust have sufficient knowledge of all the items on the menu and wine list in order to advise and offer suggestions to the customers. Further more they must know how to serve correctly each dish on the menu what the accompaniments are, the correct cover, the make up of the dish and its appropriate garnish, and also how to serve various types of drink, in the correct glass and at the right temperature.
The Head - waiter greets the guests on arrival, shows them their tables and seats them. Then he hands the menu and takes the orders. He should be able to give expert advice as to the food and induce the guests to buy of the best … and most profitable too. A good Head - waiter knows how to reconcile his clients' satisfaction and the interests of the House, he never forgets that guests are people, and may like to make their own decisions. He will in many cases act as Head - wine-waiter and suggest appropriate wine from the wine list. A Head - waiter is therefore an expert in food and wines plus a keen-eyed psychologist and an organizer, since he is responsible for the good working of the restaurant. The Station waiter notes the orders and passes them on to the kitchen; he must have a clear notion of the required time for the preparation so that he can adjust the timing of his courses. He will serve the dishes from the customer's left, the dirty plates being collected from the right. It takes a skilled and clever man to give the right sort of service. The Commis waiter brings the food from the kitchen to the restaurant using a tray or trolley. He collects the dirty plates and dishes and takes them to the wash-up area. The different Sorts of Service (silver service and plate service) vary with the class of the establishment. Silver service derives its name from the silver dish used by the waiter for bringing the food to the guest. A service fork and spoon are laid by the dish. The waiter manipulate both of them with one hand, picking the food from the silver dish to deposit it on the guest's plate. Plate service is speedy and economical. It indicates a lower standard: the guest is served with food already placed on a plate by the waiter making use of a dumb-waiter. With silver service where as with plate service, he can deal with a great number, particularly if he uses a trolley. The wine-waiter will bring, prepare and serve the wine ordered by the guest. He will see that it is served at the right temperature and replenish the glasses when necessary. When the meal is over, the waiter will have the bill made out by the cashier as soon as it is asked for. He will make sure that it is correct and there is no shortage or overcharging, then he will fold the bill and present it on a cash tray or plate. He will take it back to the cash desk with the amount laid by the guest. Once the bill is cashed in and receipted the waiter brings it back to the guest with the change if any. When the customer has left a tip, it should be acknowledged with a distinct "Thank you very much, sir" before the customer has left. The number of staff and the allocation of duties depends on the size and exclusiveness of the restaurant. In a large restaurant or dining room, whether belonging to a hotel, a non-residential establishment or within Industrial Catering, there must be one person in charge. Under him or her there will be principal assistants in charge of sections. In a small restaurant the person in charge may be called Restaurant Manager, Maitre d’hôtel or Head - Waiter, and his assistants may all be called "Waiters".
Active Vocabulary
I. Phonetic Exercises Ex. 1. Read and transcribe the following words, consult a dictionary. Mark the stresses: duties, restaurant, sufficient, knowledge, correctly, accompaniments, appropriate, garnish, various, expert, advice, induce, reconcile, client, satisfaction, suggest, organizer, responsible, adjust, kitchen, manipulate, deposit, temperature, overcharging.
III. Speech Exercises Ex. 1. Answer the following questions: What are the responsibilities of a Head - waiter? Why is he considered to be an expert in food and wines? What are the duties of the station waiter? Is it necessary for the station waiter to have some knowledge about his service? What does the commis waiter do while serving the guests? What are the two sorts of service? Which is quicker? What is the wine waiter in charge of? When should the bill be presented to the customer? Who makes out the bill? In which way should the bill be presented to the guest? Why is the bill folded on the plate? Is it customary for the clients to leave the tips? Notes
Ex. 1. Read and translate the dialogue.
Ex. 2. Discuss the following questions: 1. Why does the resident approach the Head-waiter to plan her birthday party? 2. Is it advisable to plan a menu in advance? Give your reason. 3. Where will the party take their aperitifs? Can you suggest any reason for this procedure?
PART I I. RESTAURANT: ORGANIZATION AND SERVICE UNIT 1 TEXT EATING OUT SERVICE Catering is undertaken in a wide range of establishments: from the chain caterers to the one-man enterprise-snack bars, coffee-shops, public-houses, boarding houses, not to mention industrial and welfare catering in canteen, hospitals and schools. Roughly speaking, we can consider that three different sorts of services are provided: finger-service, snack-bar service, and restaurant service. Finger-service is the providing of sandwiches and light snacks usually taken in a bar, a lounge or coffee-shop. Snack-bar service. Snack-bars provide all sorts of cold meats, poultry and fish, and a lot of salads and condiments are available at every table with an assortment of ketchups, sauces, mustard (hot and mild), vinegar (malt, of course), salt and pepper. One can also order such hot dishes as soups, egg dishes, meat-pies, fish-cakes, sausage-rolls, mushrooms and bacon, factory-made chicken pie or home-made Welsh Rarebit. Customers can sit up at the counter or be served at separate tables. Restaurant service does much to enhance the appreciation of the quality and value of the food and drinks. Every restaurant offers you dinners "table d’hôte". They are known as regular dinners. It means that you are served with meals of several courses at a fixed price. Dinners "table a la’ carte" mean such meals which are ordered course by course from the menu-card each dish separately. (A menu or bill of fare is a list of the courses to be served at a meal, or of the dishes which can be ordered at a restaurant. The menu gives details and prices of available dishes). "Table d’hôte" is cheaper than "table a la’ carte". The cost of meals varies according to the category of a restaurant. Each little party of guests has its own table.
Active Vocabulary
I. Phonetic exercises Ex. 1. Transcribe the following words, consult a dictionary:
catering, range, boarding-houses, service, roughly, finger, chain, mention, hospitals, restaurant, usually, lounge, poultry, salad ketchup, salt, mustard, sausage-rolls, mushrooms, counter, separate, "table d’hôte", “a la carte”, quality, courses, cheaper, guest.
Ex. 2. Mark the stresses in the following words:
undertaken, establishment, enterprise, industrial, welfare, canteen, consider, different, provided, sandwiches, condiments, available, assortment, customers, appreciation, separately, detail.
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