He then returned to the reservation desk Talking to guests ‘Speak clearly. Smile and make eve: + Do nor focus only on one guest when speaking to a Eroup. £2 Coareieas VERBS allow arend check focus fold get (something ready) sreet make [eye- ‘contact with] pick [up] place point Drepare pall four] ps in] show smile welcome NOUNS hair cloakroom desk decals direction eyecomtact floor chart lap. napkin palin party position shape OTHERS ahead clearly closest extended reserved sotsied shorly “The next guests to arsve didnot have a (con take your coats?) Fred offered to kecp their coats in the cloakroom, eee + detaile = smal items of ‘information + seating herself =the action of sisting down ‘tio paces = twa steps [about 1 setce] + head = in front of 4 Satisfied with ~ pleased with + a table for four» a table which ‘an seat four people {table of four = there are four People a the table + cloakroom = a place where coats, hats, umbrellas, parcels et, ca belle fora time. + stand tothe right of someone = sean on the right hand side of ‘that person + make eye-contact with someone = to look directly into the eyes of + focus only on ome guest = look 1 yploel a Wa be 2 angle ee NB The smoking and non-smoking sections of a restaurant are ‘sual referred to as smoking’ ‘non-smoking’ He checked the oor chart and found a table for them He asked them to wait while the table was being prepared CMe Picture 1 B 4 1s “Have you got a reservation, sie” “Let me show you to your table.” ‘Could you follow me, please?” t me help you, mada.” “Yes. There isa table avilable” “Would you like to leave your coats bere?” “tope you don’ min waiting a few minutes.” “Could you please wait a few minutes?” 2ME Ut em Ladies mela g Ms ‘May the waiess for able 14 inode herself far She wok thee orders in a clockwise direction When the dinks were ready, Mary arranged then on a tray. She also put Some cousters and serers on the ta ves 2 Ee pub _ a eel waitress: ee fe cre Mere Sele aor amar imender onthe ight beverage ready Fs 24 and wrote the details down tn the beverage order form, She took he drinks 1 the able, and served the Lady on the right ofthe host, fine For Special Attention + beverage isthe general term for any type of drink. rench word used in est ay pick and choose any + Glgtvise = move inthe int-locuise~ the opposite under a glass to proce the ele es, tat i “May eepeated the whole order Mn @: ‘She asked ifthe quests wanted an aperi Se gave one copy of the tomake sure it was correc, orderta the bartender Mary placed the ladys drink on a coaster, near the wine glass. resis Pleture (1 Am your waitress his evening 2 “This i our a ls carte men, “May I take your drinks order 4 “What about you, madam?” 6 “Tl repeat your order ~ thar's i (ome gin toni ee” “A gin and tonic for you, madam.”a Clearing Unused Place Settings “There were to extra place settings oF Holding an empry tray inher lft hand, Mary and put it om her tea: covers on table 1 Picked up each tem of the unosed Stings. ‘lia ‘he informed the guests that she would Mary took he unused utlery and She put he back soon to take thei food order. crockery tothe waiters station, arte wa Place Setting apn sesser spoon and fork table tork —\¢ | water ass | __— wine ass ene ae oe IE ua Pears [mien veras acon |. seta table = arrange knives, forks eon the table for 3 mel hold place setings | * a set a group of similar things e.g. cutlery, a tea set inform Sdeplare = | “place settings =a restaurant tbl St acording the numberof aa tel sinersore | ples [chai] hr are a the abe SI i eae 1 ext = sce than node pees The waiters station isan area in the restaurant where items needed at te fag oTuens eee ie 15 Yood onder = he fod tens that guests woul ike to have nouns eer | Taos een rein an go 8) aset of Bnaiul 2 nag i + erckery = plates, cups, dishes ee made from ly Tsomething) unused | places, cups, y crockery | cay farware Raloee | item | 25Mary noticed cha some wine glasses were only a quarter fll Ws & 10 she picked up the boree of wine and topped wp 2 glass from the stand, Another guest indicated that ‘The wine bottle was almost _.s0 Mary asked the hos fhe She put the borte back ito shedid not want more wine. empty ‘wanted another bore the wine bucket Order of Service | oe ‘When to Start Serving Without host, serve: With host, male or female, serve: Make sure all the first — all the ladies, first — lady or gentleman 0 dishes forthe course | ina clockwise the right of hose are ready before you | sltection, second ~ other ladies stare seeving. Then serve the third ~ gentlemen gentlemen, last = host ® | Wit host VERBS bend care for Isomething) double check indicate make sure pick up project refill setdown slide top up ‘NOUNS OTHERS | bucket almost | edge fempey | female heaviest | first course ready | host seedy | knees | male | palm | postion | shoulder eee 1 The first course of a meal is sometimes called a starter, an appetizer or an entrée, NB: In American-style restaurants the matin course is often called the Entrée. «shoulder carry position = food trays are usually carried inthis position. Beverage trays are carried at waist level, ++ host/hostess = the person [male or female] who invites others to 44 meal or function + indicate = to et someone know something by a sign. Guests ‘often indicate they do not want more wine by covering the glass with theie band: + announce = to say out loud * double check ~ check a second time * top up = fill a glass or container that is not completely empry astacking up the dishes on When the ray was fll she ier try. took ito the clearing station a and the salt and pepper shakers from the centre ofthe table, SCRAPE off food from plates as quietly as possible. She brought an empty tray Finally, she removed the bread back to continue withthe hasket, bute dish. clearing (tise our dessert Menu) Tate back shorty) ‘Mary gave the dessert menu to the guests. She lft the table to give the guests some A 5 a, f ¥ > STACK dishes with the largest and heaviest on the bottom. Coated VERBS NOUNS clear bread basket continue burter dish finish clearing station rip cutlery move plate remove shakers serape steward stack view study transfer OTHERS bottom slirectly empry filled finally firmly first heaviest largest next then unused ‘ime to stady the ment, The Dessert Menu Some restaurants have a separate menu for desserts, In others, desserts are included in the a a carte men ea eee | *elear the table = remove all the dirty and used dishes | and cutlery fom the table + clearing station ~ dirty dishes, ete. are taken from the tables and left in this area ofthe restaurant. From here, other staff {stewaards], take the dishes away t0 bbe washed, + salt. and pepper shakers = these are containers for salt and pepper, which are Kepcon every table during ‘not directly within the guest’ views. not bein a position where guests can see clearly what the waiter Is doing 53