2015-04-12
2497
Conversation 1
Student A: you are a host/hostess - there are no free tables so ask the customer to wait at the bar.
Student B: you are a customer - you booked a table for four at 8 p.m.
Conversation 2
Student A: you are a customer - you want a glass of mineral water.
Student B: you are a bartender - ask if the customer wants still or sparkling water.
Conversation 3
Student A: you are a customer - ask the wine waiter to recommend some wine. You want to eat fish.
Student B: you are a wine waiter - recommend two red wines, then two white wines.
Conversation 4
Student A: you are a waiter/waitress - invite the customer to follow you to the table and ask if he/she is ready to order.
Student B: you are a customer - say you want to wait for your friends to arrive.
My glossary
bartender
to book a table
bus boy
chef de cuisine
chef de partie
to clear (a table)
commis chef
delivery
front-of-house
head waiter
to hire staff
maintenance
maоtre d`hotel
to manage bookings
to plan the menu
premises
to preserve
raw materials
serving area
to set the table
sous chef
to store
wine stock
Unit 3. Clothes and personal hygiene / Форма одежды и личная гигиена
Decide if these sentences are true (T) or false (F).
1 Chefs only wear a uniform to look good. F
2 The clothes they wear are pra ctical and comfortable.
3 Kitchen staff uniforms are mostly white so you can see any dirt.
4 Clothes do not protect people against germs.
Read the introduction to kitchen staff clothes and check your answers.
Kitchen staff wear uniforms for different reasons: to identify the professional role, so chefs can do their job, and for personal hygiene and safety. You can always recognise a chef by his / her uniform but the clothes are also practical and comfortable enough to work safely and efficiently in the kitchen environment. The uniform is mostly white in colour so that you can see any dirt and the clothes protect against germs that can cause food poisoning.
