Dining Out 1

Unit 7 Specific Inquiries

I. Multiple-Choice Questions (50%)
( ) 1. Speaking of Bolognese, I always use short tubular noodles such as _________ for they
are perfect for trapping the chunky sauce.
(A) penne (C) noodles
(B) spaghetti (D) mistakes
( ) 2. A mother wrote to the newspaper and complained that they’ve been kicking out of the
restaurants because they’re unable to accommodate the baby _________.
(A) infant (C) survey
(B) fault (D) stroller
( ) 3. Spaghetti with clams in _________ sauce is by far the most request pasta dishes in our
restaurant.
(A) salty (C) white wine
(B) tasteless (D) lukewarm
( ) 4. If you’re a _________ customer who has built a relationship with the restaurant staff,
you can call the wait staff by their first name. If not, just use sir or ma’am instead.
(A) destined (C) specific
(B) regular (D) wilted
( ) 5. When asked about the food and service, we said nothing on the scene but forwarded
a(n) _________ to the cashier later.
(A) complaint card (C) online survey
(B) questionnaire (D) credit card
( ) 6. Please inform our staff if you wish to _________ tables so that we won’t send your
order to the wrong table.
(A) explain (C) switch
(B) advise (D) agree
( ) 7. I sent back a(n) _________ steak for being too tough and chewy the other day. Hope it
won’t happen again.
(A) overripe (C) greasy
(B) overcooked (D) well-done
( ) 8. I _________ apologize for our mistake. I’ll be back with your meal right away.
(A) shortly (C) positively
(B) wrongly (D) sincerely
( ) 9. That fancy restaurant is well-known, but its food and service are dissatisfactory.
They’re well _________, I would say.
(A) on the scene (C) below par
(B) on the house (D) above all
( ) 10. Lucy used to be content with the job as a waitress, but now she is _________ with it.
(A) excellent (C) burnt
(B) dissatisfied (D) bloody

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Dining Out 1

II. Cloze (40%)

No matter how great the food is, when the service is considered below par, any restaurant is
destined to lose returning customers. So, smart restaurant owners thus encourage customers to
always share their opinions, 11. complaints. 12. using complaint cards or online surveys, they
also make their staff members ask sincerely about each customer’s dining experience.
( ) 11.
(A) include (C) included
(B) to include (D) including
( ) 12.
(A) Other than (C) In case
(B) More than (D) Not only

(A) here’s the thing (B) need to run (C) it’s our fault

(D) take care of (E) instead of (F) what a surprise

(Please remember to change the form of words if necessary.)

( ) 13. It was freezing cold last night, so we decided to stay in and watch a movie
going to the movie theater.
( ) 14. The HSR (High Speed Rail) train will depart in an hour. I or I’ll be late for
my next business appointment.
( ) 15. My friend Nancy will my cats while I’m away on vacation.
( ) 16. for not serving guests fast enough, so these drinks are on us.
( ) 17. A: You have a car, don’t you? Why don’t you drive to work?
B: Well, . The traffic is always busy and it’s never easy to find a parking space
in the city center.
( ) 18. You won’t believe it! The slowest kid in my class did win the race. !

III. Answer Questions (10%)

19. The waitstaff are said to be the backbone of a restaurant. They are used to dealing with various
customer problems and complaints. For example, there is sometimes a delay in the kitchen,
especially when dishes are difficult to prepare. What would you say or do when your customer
complains about the delay?

20. Restaurants owners often use complaint cards or online surveys to enhance their customers’
dining experience. Can you design a customer feedback form with at least three categories:
service, food, settings?