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Wink on English for Cooking, Catering and Reception
Unit 2. The Restaurant: Run into the Staff (B)
| vi | Read the text about front-of-house staff and determine if the sentences below are true (T) or false (F). The kitchen staff team plays a vital role in ensuring that diners savour their food, merely it is the forepart-of-house team who interact directly with customers and decide whether they enjoy their culinary experience. To do this, they need to exist polite, friendly, helpful and adept. In hotels or important restaurants at that place is frequently a maitre d'hotel, responsible for managing bookings, finding tables for customers, assigning serving areas to waiting staff and supervising their work as well as dealing with any customer complaints. The caput waiter is 2d in command and supervises service in a particular area of a eating place, simply in smaller restaurants carries out the tasks of the maitre d'hotel. The captain, besides chosen the chef de rang, is usually responsible for running ane area of the restaurant and supervising the work of 2 or iii staff members. In particular the communication between the kitchen and the front-of-house, allocating tasks and monitoring service. Waiters/Waitresses serve the customers during their meal by taking orders, setting the tables and bringing out food when it is ready. In addition in larger restaurants in that location are busboys and busgirls, who practice basic tasks such equally clearing tables or bringing bread and water to the tables. There are also some specialist roles front-of-house. At that place is often a food and beverage manager who is responsible for the overall running of a eating house: planning the menu with the chef de cuisine; creating the correct atmosphere and ambiance; hiring staff; managing bookings; and meeting and greeting customers. This last chore can also exist the responsibility of a host/hostess, who takes bookings, welcomes customers to the restaurant and shows them to their tables. The wine waiter or sommelier, usually just present in more than formal restaurants, is responsible for choosing wines, recommending and serving them to customers. The bartender prepares drinks for customers during their repast, giving them to the waiters to have to the tables. When at that place is no sommelier, the bartender may be responsible for a eating house's wine stock.
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| 7 | Consummate the conversations below betwixt customers and different front-of-house staff with the expressions from the box. Then heed and check your answers. Conversation 1
Chat 2
Conversation iii
Conversation 4
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CLICK Hither TO LISTEN/DOWNLOAD Sound | 8 | Work in pairs. Look at the data below and function play like conversations in a restaurant. Use the conversations in practice seven to help you. Conversation one Pupil A: you are a host/hostess - there are no free tables and then inquire the customer to await at the bar. Student B: you are a customer - you booked a table for four at eight p.m. Conversation 2 Pupil A: you are a customer - y'all want a drinking glass of mineral h2o. Student B: you are a bartender - ask if the customer wants still or sparkling water. Conversation 3 Student A: you lot are a client - ask the vino waiter to recommend some wine. You desire to eat fish. Pupil B: y'all are a wine waiter - recommend ii red wines, then 2 white wines. Conversation iv Student A: you are a waiter/waitress - invite the customer to follow you to the table and ask if he/she is ready to social club. Educatee B: you are a client - say you want to wait for your friends to arrive. |
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