ASK 5 QUESTIONS ABOUT ETIQUETTE IN ENGLISH-SPEAKING COUNTRIES.
ETIQUETTE
There are many different “unwritten rules” about eating and drinking. They are different in different countries. But there are some rules, which are common in English-speaking countries.
• Don’t put your elbows on the table.
• Always serve women with food before men.
• Always serve guests first.
• To cut up food, hold your knife in the right hand and your fork in the left.
• When you eat soup, move the spoon away from you.
• Don’t speak with your mouth full.
READ AND TRANSLATE THE DIALOGUE
Waiter: Good evening, sir.
Customer 1: Good evening. I have a reservation.
Waiter: What name is it, please?
Customer 1: My name’s Black.
Waiter: Thank you, Mr. Black. Yes, a table for two. Can I have your coats?
Customer 1: Here you are.
Waiter: Thank you. I’ll show you to your table. This way. Here’s the menu and the wine list. Can I get you an aperitif?
Customer 1: Yes, please. A gin and tonic for me and a martini for my wife.
Waiter: Thank you. Here you are. A gin and tonic and a martini. Are you ready to order now?
Customer 1: Yes, I think so. What is the soup of the day?
Waiter: It’s tomato and basil finished with cream and toasted croutons.
Customer 1: Hmm... I think I’ll have the soup of the day to start with, followed by breast of chicken.
Waiter: Good choice, thank you. It will be served with a mixed pepper and While wine fricassee sauce. What would you like to order, madam?
Customer 2:I think I’ll have mushroom and green peppercorn pate to start with, followed by baked fillet of salmon.
Waiter: Thank you. Your salmon will be served with a selection of vegetables. Would you like to order some wine?
Customer 1: A glass of Cabernet for me and a glass of Chablis, please. And we'll have a bottle of mineral water.
Waiter: Sparkling or still?
Customer 2: Still, please.
1 hour later.
Customer 1: Thank you. That was very nice.
Waiter: Good. I’m glad you enjoyed it. Would you like the dessert menu?
Customer 1: Yes, we do.
Waiter: Here you are.
Customer 1: Thank you.
Customer 2: Hmm... I don’t know... What do you recommend?
Waiter: We have a selection ice cream. Homemade apple tart is very good, too.
Customer 1:I think I’ll have strawberry ice cream, please.
Customer 2: And I’ll have the homemade apple tart.
Waiter: Would you like it with cream or ice cream?
Customer 2: With ice cream, please.
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Waiter: Would you like coffee now or after the dessert?
Customer 1: Now, please.
10 MAKE YOUR OWN DIALOGE “AT THE RESTAURANT”
COMPLETE THE SENTENCES
1. Can I get you an aperitif? — Yes, please, ... .
2. What is the soup of the day? — It’s ... served with ... .
3. I think I’ll have ... to start with, followed by ... .
4, Chicken will be served with ... .
5. Would you like to order ...? — We’ll have ... .
6. Hmm. I don’t know. What would you ...?
7. We have a selection of....
8.... is very good, too.
9. Would you like it with ... or...?
10. Would you like tea ... or...?
TRANSLATE FROM RUSSIAN INTO ENGLISH
1. Какое у вас сегодня блюдо дня?
2. Как вам прожарить стейк?
3. Я рекомендую вам взять суп.
4. Курица подается с овощным ассорти.
5. Вам принести десертное меню?
6. Я не знаю, что заказать.
7. Вам подать пирог со сливками или мороженым?
8. Когда вам принести кофе: вместе с десертом или после него?
9. Вы будете заказывать напитки?
10. Думаю, мы возьмем бутылку каберне.
11. Думаю, я возьму бутылку минеральной воды с газом.
12. Я возьму салат на закуску и филе лосося.
ОСНОВНЫЕ ОБЯЗАННОСТИ ОФИЦИАНТА
1. Обслуживать посетителей на высоком уровне с предоставленный достаточного ассортимента продукции зарубежного и отечественного производства.
2. Выть внимательным и вежливым.
3.Строго соблюдать кассовую дисциплину.
4.Знать действующие цены на товары.
5.Правильно производить расчеты с посетителями.
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6. Знать порядок составления заявок на необходимое количество и ассортимент напитков, закусок и других товаров, а также посуды.
7. Знать сорта и виды отечественных и импортных товаров, а также на краткую характеристику.
8. Знать рецептуру и этикет приготовления коктейлей и напитков.
9, Выть одетым в форменную одежду.
10. Заблаговременно предупреждать гостей об окончании обслуживания перед закрытием в установленное администрацией время.
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