English For Specific Purpose (ESP) ENGLISH FOR WAITER

Created By: 1. 2. Dinar Salmawati Fuspita Yuliarani NPM: NPM:

20118300525 20118300586

3. 4.

Fransiskus Xaverius M Murni

NPM: NPM:

20118300542 20118300620

STKIP KUSUMA NEGARA JAKARTA 2013

A. THE CONVERSATION
ORDERING IN A RESTAURANT - DIALOGUES

Waiter Customer Waiter Customer

: Good afternoon, how can I help you today? : I'd like a table for one, please. : Right this way. Here you are. : Thank you. Can I have a menu?

Waiter : Here you are. My name's John and I'm your waiter today. Would you like to hear today's specials? Customer : Certainly. Waiter : Well, our today's starter is chowder soup and today's main course is salmon and chips. Customer : Salmon and chips? Is the fish fresh? Waiter : Yes it is. It came straight from our own fishing vessels. Customer :Alright, I'd like the Salmon and chips. Waiter Customer : Would you like to have the starter soup? : Actually, I would like to have something else.

Waiter : Why don't you try our salad? Most customers order our fresh green salad.

Customer Waiter Customer

:Okay, I want to have the fresh green salad. : Very good. Would you like something to drink? : Oh, I'd like a pineapple juice, please.

Waiter : OK. So that's a green salad, Salmon and chips and pineapple juice. Customer :Yes, that's right. Waiter lunch. Customer : Here is your food. Thank you and enjoy your : Thank you.

Waiter : Welcome to Steak and Fish Restaurant. Here are your menus. Today's special is Roasted Steak. I'll be back to take your order in a minute. Waiter Customer please. Waiter Customer : Are you ready to order? : I'd like a grilled salmon and a potato salad,

: Would you like anything to drink? : Just water, please.

Waiter : OK. So that's one grilled salmon, one potato salad and water, Is that right? Customer : Yes. that's right Waiter : Okay, I'll take your menus and Ill be back with your food. Waiter Waiter Customer Waiter Customer : Here is your food. Enjoy your meal. : How was everything? : Delicious, thanks. : Would you like anything for dessert? : No, just the bill please.

B. TO BE A WAITER/WAITRESS
The 10 Step Guide to Waiting Tables

1. Greet the table Greet your table within 2 minutes of them sitting down. Granted, this is sometimes hard during a busy rush, but its vital. If you can't stop, at least say hello as you walk by. This way the customer knows that youre aware of their presence. When you can, introduce yourself, make eye contact and ask how they are doing on this fine day. If there are young children, ask if they need a high-chair. Your kindness towards the customer will often be matched with their kindness towards you later on, in the form of a tip.

waiting tables is fun...just look at her smile 2. Take drink order The customer is now seated at the table and ready to order drinks. If the restaurant sells any specialty drinks, wine, beer, or alcohol, offer these first. They usually cost more than soda or tea, which means a bigger check in the end (and potentially bigger tip). If they order a glass of house wine, suggest a bottle of something finer. If they order a vodka and tonic, suggest a particular top-shelf vodka like Grey Goose or Ketel One, in fact, make it a double. This practice is called upselling. For your own benefit, learn it. If the table needs

more time to decide on their drinks, offer them water in the meantime. Once you have taken the drink order, return to the bar or the service station, fill the order, and deliver it to the table as soon as possible. 3. Offer appetizers The customer has their drinks. Now is the time you will want to offer any appetizers. People are often indecisive about what they want, and they need your help. Suggest some of your favorite appetizers. Often times customers will have no intentions of ordering an appetizer, but will change their mind after hearing your suggestions. If appetizers are ordered, deliver them as soon as possible. Make sure they have extra plates and silverware if necessary. Its now time to take the order for the main course. 4. Take food order This part is crucial, so don't mess it up. Okay, so everyone says you have an impeccable memory, and its true. I mean, you remember the last song you and Susan danced to at the senior prom. You even remember the color of her bra and panties. That's great, but it's irrelevant. When taking an order, write everything down. Be positive on what they order by reading it back to them. If you are unsure, double check. If any of the items ordered involve a particular condiment, bring it to the table immediately. This makes your job easier for when the food is eventually delivered. 5. Deliver food

Its important to embrace good manners, especially when dealing with other peoples food. Customers will notice and appreciate things like serving women and children first, and serving from the left. These are good habits to develop. When you set the plate on the table, face the main item (the sandwich, piece of meat etc.) towards the customer. Check that everyone is happy and ask if you can bring anything else to the table. Offer any refills or another round of drinks and leave the table to eat in peace. 6.Check back Within a few minutes of delivering the food to the table, check back. As a restaurant customer, you know theres nothing worse than salivating over a hot plate of food that isnt yours, or one dripping in peanut sauce - when youre allergic to peanuts. Make sure nothing is missing from their order, everything tastes good, and that they are happy. Generally, after the initial check back, you can leave the table alone. If there is an empty drink, or an unhappy customer, you will see it from across the restaurant. Anticipate the needs of your customers by refilling drinks or bringing more bread, before they have to ask. 7. Clear dishes If its not 100% obvious the customer is finished with their plate, ask first. However, as soon as they're done, clear all plates, silverware, napkins, condiments, and any trash that is on the table. Its proper to clear plates from the right of the guest. If they have leftovers they want to keep, offer to put it in a to-go box for them. 8. Offer dessert

Once the table is cleared, offer dessert, coffee, and tea. In the same way you baited the customer with appetizer suggestions, offer a few of your favorite desserts. 9. Deliver check When all is said and done, leave the check in the middle or at the end of the table. Thank them kindly. Look back often to see if they have left a credit card for you to run through the machine. If there is cash in place of a card, always provide change. Asking do you need change? could be too assumptive, and might result in a smaller tip. 10. Rinse and repeat.

How to Be a Great Waitress

Whether you are just getting started in the waiting industry or you need to brush up on your waiting skills for a return to the industry, these tips are aimed at helping you reach your goals!

Edit Steps

1. Know your menu, know your menu, know your menu. When you interview, be proactive and ask for a menu to take with you. Chain restaurants have great training programs that

guide you through the menu and kitchen; bars and smaller places expect you to learn on your own. You will save yourself much time by knowing everything!

2. Upsell, upsell, upsell. Management will love you for this and your tips will increase with your sales. Know your premium liquors and always offer them for mixed drink that liquor goes in. Always offer an appetizer; this is usually required selling at chain restaurants, but offer anyway. If someone gets a steak or a soup offer a salad to go with it. If it's a couple on a date, the girl can usually be talked into dessert. Never be pushy...offer like its the most natural thing in the world.

3.

Volunteer for extra shifts. Especially in the beginning, you want management and coworkers to know you are reliable.

4. Your regulars will save you on slow nights. Be friendly to people you would not normally talk to. When someone sits in your section more than once, take the time to get to know them. Remember their names and favorite drinks, where they work etc. Make them feel like they are going to a restaurant to visit a friend: you!

5. Do one thing at a time. Don't count on finishing writing the order down as you walk to the order counter. Do it now! Chances are, someone will stop you on your way over

and ask for more coffee, and you'll forget the first order. Then you'll be faced with the embarrassment of having to return to the table to retake the order! It takes lots of practice to do several orders.

6. Respect the customer's personal space. Never sit down at the table to take an order, don't shake hands (unless you have to), and don't give hugs. The extent of your friendliness will be dependent on the type of place where you work - some things that might not be appropriate in a diner or a restaurant might be fine in a theme bar or pub.

7. Always be clear about your order. When taking the order, take time to clarify that you've written it down or heard the request correctly. If there is a choice of selection,

ask.

Don't

simply

present

the

diner

with

white

toast

because the customer didn't ask for rye, unless the menu states that a certain item will be given unless otherwise requested. will Also, be aware that taking your down orders by memory often worries customers because they think you forget something. Unless employer requires orders by memory, write it down!

8. Don't question your customers. Keep in mind there are many reasons for menu change requests, such as religious, vegetarian/vegan and cultural dietary restrictions. If it is not an unreasonable request which can be simply accommodated, don't ask why!

9. Remove the plates, glasses, and other used items from the table as they are finished. Having to manoeuvre around used dishes doesn't Be contribute not to to a nice plates dining while experience. careful swipe

customers are still eating though - always ask if they have finished if any food remains on the plate.

10. In fine dining, you should not remove the plates until everyone at the table is finished eating as it causes the unfinished customers to feel rushed. Sometimes a customer will shove the plate to the end of the table or hand it to you when you check back and in this case it would be OK to remove! 11. Don't just assume when the diner is finished and

wants the check. Ask if there is anything more you can get for them, and that will open the opportunity for them to ask for dessert, a take-out item/bag, or the check. If they state they need nothing else, then ask if they are ready for the check. Never wait for the diner to ask for the check; if they have to ask you, it generally means they are in a hurry, or you have waited an excessive amount of time since you last checked on the table.

12.

Be

polite

in

the

face

of

irritable, you have

difficult difficult,

and high

unfriendly

customers.

When

maintenance, cranky, or downright mean customers, (and you will get them), let the old saying be your motto "Kill 'em with kindness". Always keep your cool and never argue with a customer. If a customer starts to get worked up into a tizzy for whatever reason, send a manager to the table because that's their job and what they're there for.

13. Don't let a bad tip ruin your shift. There are people out there who either don't know or refuse to accept that a standard really tip for good service more is 20% for great to exceptional service. And sometimes, there are people who cannot afford much than the meal. Never complain to a table about a bad tip when you've given great service. Not only could you get yourself fired but it sets you up as the complaining type and creates bad relations with the other waiting staff. Just let it go and be content in the knowledge that a really good tip can balance out the bad.

14. Check back often with your tables. It's a good idea to ensure that they don't sit around needing anything, such as more ketchup or napkins, or another fork because a fork has fallen on the floor, or a refill on their drinks etc. Be alert to these little things and make the dining experience more pleasant by supplying the extras promptly. It keeps customers happy and prevents them from asking you for too many additional trips.

Restaurant Service Staff and Their Roles

Service Staff Dining Room Manager / Maitre D / Somelier, Responsibilities before service : Hire and train the Dining Room Staff, Supervises and coordinates activities of dining room staff, Checking the physical condition of the dining room before it opens, complete the "Mise en Place", Taking and Managing Reservations, Purchases and stores beverages (restaurant mgr) , Organise table and seat settings. If necessary re-arrange, Prepare the staff schedule and make sure enough service personnel will be on hand, Make sure the menus are in good condition, Turn on lights, heating or cooling units

Dining Room Manager / Maitre D / Somelier Responsibilities during service : Welcome the guest, Seat the guest, Give the menu to the guest, Discuss menu specials, Take the F&B Order (Captain, Chef de Rang), Open and serve wine (somelier), Observe the job performances of service employees, Make sure the guest is satisfied and follow up guest complaints Detect dishonest servers and guests, Deal with unhappy or difficult guest in a discreet and appropriate manner, Provide special service Prepare (flambe), and present Check the regularly guest bill the / cleanness of the Take toilets, Maintain a pleasant atmosphere in the dining room, check(cashier), guest money / credit card (cashier, restaurant mgr) Dining Room Manager / Maitre D / Somelier Responsibilities after service : Turn off lights, heating or cooling units, Provide reports and statistics for management (sales per day, lunch, dinner, items, number of guests per day, lunch, dinner, average guest check) Captain / Chef de Rang : The captain / Chef de Rang are responsible for a part of the restaurant. According to the type, size of the establishment, the restaurant's policy and the captain's ability, the captain may have some responsibilities that are usually reserved for the dining room manager / MaitreD, Control the "Mise en Place", Describe or suggest food with wine, Take the F&B Order, Open and serve wine (somelier), Bring the guest's Food Order to the Chef, Bring the guest's Beverage Order to the Bartender, Bring (and serve) Food & Beverages, Food Servers (commis) : These employees serve food and

beverage to guests, Clean the table and make the Mise en Place (busperson)

Buspersons : Clean the table, deserve, carry dirty dishes to the kitchen, Change the ashtray, Serve bred, Pour water, Buy stuff for the guest (cigarettes) Deliver Food, Make the Mise en Place (linen, tableware, candles), Clean the dining room (Vacuum, Polish, Take the dust) Other Service Personnel Cashier : reservation, prepare guest check, collect money, Public Bartender : Serve beverages directly to guest Service Bartender : Serve beverages to Servers/Captain

C. VOCABULARY
Note: Many English words and expressions about food come directly from French. This is why some words about food are written with an accent (for example: la carte). However, you may also see such words written without accent. Vocabulary part of speech la carte adjective la mode adjective alcohol, liquor noun all you can eat adjective appetizer noun appetizing adjective apron noun

Meaning without a side dish with ice cream a distilled liquid such as rum or whiskey customers pay one fee and can eat as much as they wish small snack before a meal

Example sentence Is it possible to get the steak la carte? I don't eat potatoes. Would you like your apple pie la mode? This beer has 5% alcohol. These are all you can eat fries, so let me know if you want more. Would you like some garlic bread or another appetizer to start? I'm afraid these pancakes don't look very appetizing. Remove your apron before you come out to the dining room.

looks pleasing to eat a cloth covering worn over the clothes while cooking

awful (taste) adjective bar noun barbeque noun/verb barstool noun bartender noun beverage noun

very bad taste place in an establishment where people go to get a drink (especially alcoholic drinks) southern style of cooking over a grill tall seats that customers use at the bar staff member that mixes, pours, and serves alcoholic beverages drink

The customer said that her pasta was awful. If you sit up at the bar you don't have to order any food. The barbeque wings are our specialty. The guest fell off his barstool before he even ordered a drink. I do part-time work as a bartender in a local pub. Can I bring you some beverages while you look at the menus? Table 3 would like you to bring them their cheque. Should I bring some cream, or do you take your coffee black? We usually boil the potatoes first so that they will cook faster. I need to book off the first week of May. Will your child be needing a booster seat today? We'd prefer a booth if you have one available. You've been into the booze already, haven't you? All of the servers keep bottle openers on their keychains. I'll bring you a bread basket to hold the kids down until dinner. The shrimp is breaded in our homemade batter. The plates and everything you need are up at the buffet.

bill, cheque, check the slip of paper that tells the noun customer how much to pay black coffee adjective + noun boil verb book off verb booster seat noun booth/bench noun booze noun(idiom) bottle opener noun bread basket noun breaded adjective buffet noun coffee without any milk style of cooking that involves placing food in a deep pot of extremely hot water mark a day that you cannot work a plastic unit that fits on top of a chair to help small children reach the table type of seating in which people sit side by side on a cushioned area alcohol a device used for opening beer bottles that don't twist off slices of bread and butter served before and with a meal rolled and cooked in bread crumbs self-serve tables of food that are set out for the customer to pick and choose from

burnt adjective buspan noun busboy, busser noun cash noun cash out verb cashier noun charge verb check on verb chef noun clear verb cocktail noun coffee maker noun coffee round noun combo, combination noun comment card noun complaint noun

overcooked to the point of turning black rubber tub used for collecting dirty dishes a person who helps out in a restaurant (especially clearing and setting tables) paper money payment

The toast is burnt around the edges. The buspan is stacked so high it's too heavy for me to carry. Ask the busboy to help you bring out all of the food. I don't have any cash. Do you accept Visa?

counting and submitting the Don't forget to include any payment of all of the customers bills coupons from tonight when you at the end of one's shift cash out later. staff member responsible for collecting customer's money at the front of an establishment to add a fee We don't have a cashier; you have to pay your server. I will have to charge you an extra dollar to add ice cream. You should always check on your guests about two minutes after you serve the meal. Our head chef is one of the best cooks in town. You need to clear this table and set it for four. Would anyone care for a cocktail on this warm sunny day? You need to teach the new waitress how to operate the coffee maker. Let's ask the busboy to do a coffee round while we take a smoke break. The combo platter has veggies, ribs, and chicken fingers. When she asked for a comment card I knew she was going to complain about the food. The guest brought his complaint to the manager.

make sure the guests are satisfied staff member who is professionally trained to prepare food remove finished or unused items from a table an alcoholic drink with juice machine that dispenses coffee into a glass container for pouring an offering of coffee and refills around a section of a restaurant

mixture a piece of paper that customers are given to record their dining experience a problem with service or food

condiments noun cook verb/noun corkscrew noun counter noun coupon noun complimentary adjective creamer noun credit card noun customer, guest noun customer service noun cutlery, silverware, utensils noun cut off verb debit noun deep fried adjective defrost, thaw verb delicious adjective delivery noun

types of sauces that are added for flavouring (i.e. mustard) prepare and heat food until it is ready to serve tool for removing the cork from the top of a wine bottle. flat area often used for placing dishes on or preparing food a slip of paper that offers the customers a discounted rate free of charge small plastic container of cream for coffee a plastic card that allows people to pay for something later

All of the condiments you should need are on the table. The guest says that this chicken isn't cooked enough. You will need to learn how to work a corkscrew before you start bartending. I left one of the salads on the kitchen counter by mistake. Your coupon is only valid for food, not for alcoholic drinks. The desserts are complimentary because the dinner took so long. Will you need more than two creamers for your coffee? You forgot to sign your credit card slip.

person who goes to an establishment It is our policy that the customer to be served is always right. treatment of guests Our restaurant got the award for having the best customer service this year. In a fine dining restaurant the staff has to polish the silverware. I cut off the man with the beard because he'd had too much to drink. Can we pay by debit here, or do you only take credit cards? Most of the appetizers on our menu are deep fried.

tools for eating with (fork, knife, spoon)

stop serving a customer any more alcohol use bank card to pay directly from bank account cooked in a large pot of oil

remove frozen food from the freezer Don't forget to defrost some pies to prepare for tomorrow. very good taste food brought to the home The cookies were so delicious they were gone in half an hour. Do you have delivery or do we have to come in to eat?

designated driver adjective + noun dessert noun dessert tray noun dirty dishes adjective + noun discount noun dishpit noun dishwasher noun doggie bag noun double noun draft noun dressing noun dry adjective entre, main course noun fast-food noun fine dining noun float noun free refills adjective + noun

person in a party who agrees not to consume alcohol in order to drive everyone home safely sweet treat after a meal a plate of all of the desserts that customers can view and order from plates that customers are finished with at a cheaper cost

Is there a designated driver in your party or are you taking a taxi? I think we're too full to have dessert tonight. I'll bring the dessert tray around and see if I can tempt any of you with a slice of cake or pie. I'll just clear these dirty dishes and make some room for you. We got a discount because we are regular customers.

area in the restaurant where the dirty Jody is not going to want to go dishes are placed. into the dishpit today. the staff member/machine that washes the dirty dishes Can you bring the dishwasher these pans to clean?

unfinished food that is packed up for I can't finish my steak, but I'll the customer to take home take a doggie bag. two shots of alchohol in one drink beer from a keg that pours out of a tap liquid topping for salads no sauce the largest part of a meal (after appetizer, before dessert) an eatery that offers quick inexpensive food a very expensive eating establishment small amount of cash used to make change at the beginning of a server or bartender's shift beverages that can be filled again without any cost Make that a double in a tall glass, please. We have a selection of local beers on draft. Would you like Italian or French dressing? I'll have dry toast with two eggs. The entres are after the lunch specials on page 6 of the menu. We don't provide table service. This is a fast-food restaurant. The waiters wear bowties because it's a fine dining restaurant. I need a roll of quarters for my float. Have all of the soda you want; it's free refills here.

fry verb garnish noun/verb glassware noun gloves (plastic) noun gratuity/tip noun greet verb grill noun/verb hairnet noun happy hour noun highball noun highchair noun hold verb homemade adjective host, hostess noun ingredients noun kettle noun last call

cook over an element in oil food that is added to a plate for appearance or colour(i.e. parsley or fruit) group of drinking glasses

Don't fry the vegetables too long or they will go soggy. Don't forget to garnish all of the entrees that go out. Make sure the glassware doesn't have any spots before you put it away.

Whenever you are handling food covering for the hands to prevent the make sure you are wearing spread of germs gloves. extra money given as a thank you for service say hello and welcome customers to the establishment cooking over iron slats that allow for oil and fat to drop down a covering worn on the head while preparing food When we have a large party we're allowed to add a 15% gratuity to the bill. Your priority as a hostess is to greet the guests at the door with a smile. The healthiest way to prepare meat is on a grill. If you don't want to wear a hat, you can wear a hairnet.

short amount of time when alcoholic We're expecting a rush because drinks are on sale it's almost happy hour. alcohol served with soda a tall chair with a plastic tray designed for a baby leave off/without made from a recipe staff member in charge of greeting and seating customers in a restaurant all of the different foods that are combined in a recipe pot for boiling water for tea Our highballs are on for half price today. The party is for ten plus a highchair. I'll take a hamburger, hold the bun. We serve the best homemade soup in town. Please wait and the hostess will seat you. I'll check the ingredients to make sure there aren't any nuts. I'll put the kettle on and make some fresh tea.

the last chance for a person to get an We'll have two more

noun lemon, lime wedge noun lineup noun/verb liqueur noun make change verb + noun manager noun/adjective melt verb menu noun microwave noun mild adjective nightclub noun non alcoholic beverage adjective + noun notepad noun

alcoholic drink before the establishment closes a small segment of lemon or lime put on the rim of a glass a number of people waiting for something alcohol that has a syrupy/sweet taste give customers money back from a payment person in charge of a section of a restaurant warm to soften (i.e. cheese/butter) a booklet of all of the food that can be ordered a small appliance that heats and cooks food quickly not spicy

screwdrivers for last call.

I'd like a lemon wedge for my ice water please. Is this the lineup to pay or get seated? Can I offer you a coffee liqueur to go with your dessert? We can make change if all you have is large notes. I'd like to speak to the floor manager about the service. First, melt two tablespoons of butter in the microwave. Do you have a children's menu we could see? We can heat your dinner in the microwave if you like. I'd like a half dozen mild chicken wings.

establishment where adults go to If you work at the nightclub you dance and drink alcoholic beverages will have to stay until 2 AM. a drink that resembles a certain drink without the alchohol paper that a server uses to write down orders Can I order a non alcoholic beer? Just let me grab my notepad and I'll take your order. I'll take a whiskey on the rocks. For the nachos, can we have the sour cream on the side? Is everyone ready to order lunch now? I think you over charged us for our drinks; we only had one each. Would you like me to pack up the rest of that pizza?

on the rocks on ice preposition + noun request for a food item to NOT be on the side preposition + noun put on top of another food item order verb/noun over charge verb pack up verb make a request to a server give a customer a bill that is too high (by mistake) put in a take-out container for the customer to bring home

party noun patio noun paycheque noun pitcher, jug noun portion noun/verb pour verb prepare verb pub noun punch clock and punch card noun punch in, out verb punch something in verb rare adjective recipe noun regulars noun reservation noun restrooms noun roll-up

group of people at or waiting for a table outdoor seeating

A party of twelve just walked in without a reservation. We closed the patio because it looks like it's going to rain.

money given to the staff every week You'll get a paycheque every or two other Monday. a container with a spout to pour water, beer, or other beverages out of a separate amount of food dispense liquid from a container get food ready establishment that specializes in casual food and alcoholic beverages a machine that staff members place a card into when they begin and finish a work shift put a card in the punch clock to mark the time you start and end a shift enter an order into a computer system cooked meat that is pink inside list of ingredients and instructions for preparing a certain type of food people who come into an establishment often a request to have a table saved for a certain amount of people place for people to use a toilet and wash hands a set of cutlery wrapped in a napkin We'll take a pitcher of beer with four glasses. The chicken fingers are already portioned in the freezer. Can I pour you folks another glass of water? The servers have to prepare the salads themselves. I can wear whatever I want when I work at the pub. I don't want staff members hanging around the punch clock. You can punch out as soon as you finish sweeping the floors. I'm going to punch in a large order now, so get ready. This steak is too rare for me to eat. Our chef is so talented that he almost never bothers with a recipe. You can give the regulars a complimentary drink from time to time. We don't take any reservations; it's first come first served here. The restrooms are to your left and down the stairs. Before we punch out we have to

noun rush noun rush noun/verb sauce noun schedule noun/verb seasoning noun self-serve adjective senior's discount noun separate cheques adjective + noun/verb +noun serve verb set verb shade noun shot noun shooter noun side dish noun sour adjective sous chef noun a large amount of customers arriving at the same time prepare quickly for a certain reason

prepare enough roll-ups for the night shift. We always have a rush after church on Sundays. Can you put a rush on this spaghetti; I forgot to punch it in. What kind of sauce would you like on your ice cream, butterscotch or chocolate? If you want to book off a day, let me know before I make the schedule. He wants the chicken plain without any seasoning. We have a buffet on, so it's selfserve for lunch. We have a senior's discount of 25% off on Mondays. We asked for separate cheques but it all came on one bill.

liquid flavouring added to food a notice of the time and date each staff member has to work in a certain period of time dry flavouring added to food the customers bring their own food items to the table and do not pay for service a reduced price for people over a certain age (i.e. over 65) a different bill for each member/group sitting at a table

look after a customer, bring items to Is there someone in charge of a customer serving out on the patio? get a table ready with items such as cutlery and glassware place outside that is not in the sun one ounce of alcohol served in a small glass (shot glass) an ounce of alcohol and juice combined I need you to clear and set table five for a party of eight. We'd like to sit on the patio if there is any shade. Let's do a shot to get this party started. Is there a shooter that has orange juice in it?

choice of food that goes with a main The two side dishes are mashed meal potatoes or french fries. acid or fermented taste staff member who works under and assists the main chef I think the milk has gone sour from sitting out of the fridge too long. Our sous chef is leaving to become the head chef at another

restaurant. specials noun specialty noun spicy adjective stay verb stir, mix verb straw noun straight up adjective substitute verb supervisor noun sweet adjective take-out adjective/verb two-minute check noun terminal noun till noun to go verb toppings noun uniform items that were prepared particularly Would you like to hear the for a certain day and are usually at a specials before you decide on reduced price lunch. food item that a restaurant is popular Homemade fish and chips is our for specialty. hot flavour Any item with three chilies beside it means that the dish is very spicy. Are these coffees to go or to stay. Stir the soup for a few minutes before you serve it. Can I please get a straw for my ice tea? He always has a straight up glass of rum after his meal. Can I substitute the carrots for corn? When I'm not here George will be your supervisor. If you like sweet things, you'll love our chocolate cheesecake. You can either eat in or order food to take-out. Don't forget to do your twominute check to make sure the steak is cooked properly. There's one terminal in the kitchen and one on the bar.

to eat in the restaurant spin round and round with a spoon long hollow plastic stick for drinking out of alcoholic drink without any mix or ice replace one item for another staff member in charge of watching over things and dealing with problems taste with a lot of sugar food that is packed up and eaten at home a visit to a table approximately two minutes after the food has been served to check for satisfaction computer system for punching in food orders

drawer of a cash register that money You need a key to open the till is kept in and make change. to take out of the restaurant food items that go on top of other food items to add flavour clothing that staff members have to We're just going to order a pizza to go. What type of toppings would you like to have on your pizza? The uniform here is black pants

noun waiter, waitress noun waiting list noun warm up verb well- done adjective wine list noun winery noun wine tasting adjective

wear staff member in charge of taking orders and serving food and beverages list of groups who want a table to eat at heat food to an enjoyable temperature for eating cooked for longer than average a menu of all of the wine you can order from the glass, litre, or bottle a place where wine is made, tasted, and sold

and a white shirt. When I got promoted from a hostess to a waitress I started making tips. We have a twenty minute waiting list tonight. Would you mind warming up the baby's bottle for me? The meat was so well-done it had no flavour. You will notice that we have a lot of local wine on our wine list. There is another winery up the hill that you might enjoy stopping at. If you are intersted in trying some wines you should go on a wine tasting tour.

sampling different types of wine

Menu Section
Also Known As Appies, Finger Food, Combo Platters, Snacks, Starters Garden Fresh, Greens, Light Fare, Lighter Favourites, Low Calorie Choices, Low-fat Selections Burgers, From the Deli, From the Grill, Lunch Menu, Wraps Example Items

Appetizers

Garlic Bread, Cheese Plate, Nachos

Salads (and Soups)

Tossed Salad, Caesar Salad, Soup of the Day

Sandwiches

Grilled Chicken Sandwich, Veggie (Garden) Burger, Steak Sandwich Spaghetti, Pepperoni Pizza, Fettucini New York Steak, Chicken Stirfry, Hearty Stew French Fries, Rice, Grilled Veggies

Italian

Noodles, Pasta, Pizza

Main Course

Entre, Dinners, Main Dish, Main Event

Sides

Accompaniments, On the Side, Side

Dishes Catch of the day, Fish, Fresh from the Sea South of the Border, Tex-Mex Signature items, Favorites, Pleasers, 5 Stars Fish and Chips, Battered Shrimp, Smoked Salmon Fajitas, Nachos, Enchilladas BBQ Ribs, Hot Wings, Chicken Cordon Bleu Apple Pie, Mocha Cheesecake, Banana Split

Seafood

Mexican

Specialties

Desserts

Sweets, Treats, For the Sweet Tooth

Beverages

Drinks, Non-alcoholic beverages, Refreshments Coolers, Draft, Liquor, Specialty Drinks, Spirits, From the Bar Juniors, Kids Stuff, Little Tikes, For the Munchkins Meaning Guests can have this food served a different way.

Soda Pop, Juice, Milk

Wine and Beer

House Wine, Jug of Beer, Peach Cider Spaghetti and Meatballs, Cheeseburger, Chicken Fingers Example item All burger selections are available with whole wheat buns.

Kids Menu

Description

available with

bottomless (free refills)

Guests can have more without paying.

Coffee and tea is bottomless.

chunky

many large pieces of meat or vegetables covered in a sauce (often before cooking)

A steaming bowl of chunky vegetable soup Breast of chicken coated in teriyaki sauce Caesar salad with fresh lettuce and crispy croutons

coated in, glazed

crispy

makes a crunchy sound when you chew

drizzled with

a small amount of liquid poured over

Apple pie and vanilla ice cream

top

drizzled with butterscotch A generous portion of spaghetti and garlic tomato sauce, finished with homemade meatballs All omelettes are made with three fresh egg whites. Our dinners are garnished with fresh parsley and seasonal fruit.

finished with

final step of the food preparation

fresh

just off the farm/ out of the garden/

garnished with

decorated with

generous portion, heaping, loaded with home style, homemade, made from scratch

a large amount of

All sandwiches are served with a generous portion of fresh cut fries.

from a recipe (not a package)

Try our chef's homemade chili with fresh baked bread.

juicy

with liquid remaining for taste

Garden salad with juicy tomatoes, cucumbers, and onions

lightly breaded, battered

rolled in bread crumbs, eggs, or other mixture and cooked left in fridge to soak up sauce/juice/flavoring

Our fish is lightly battered in beer.

marinated in

Our steaks are marinated in a rich peppercorn sauce. A vegetable medley tossed in olive oil and served over rice Finish your meal off with one of our mouth watering desserts. A ginger chicken stir fry served on a bed of rice Ask your server about our seasonal fruit pies.

medley

variety, mixture

mouth watering

appearance causes mouth to salivate

on a bed of

on top of a layer of

seasonal

produce varies at different times during the year

seasoned with

herbs and spices added

Roasted chicken seasoned with fresh basil and oregano

Behind the Bar Tending bar requires special skills, such as learning special recipes, measuring, mixing and serving drinks, and chatting with guests. No matter which country you are working in, you are sure to come across English patrons who want a cold drink. Study the lists and expressions bartenders use. Then read the dialogue and check your understanding. Glassware
brandy snifter

half litre/litre highball glass

a glass container for serving house wine a tall straight glass

martini glass

mug pint glass pitcher/jug rock glass/tumbler shot glass sleeve

a cup or glass with a handle used for hot beverages 20 oz glass for draft approximately 60 oz container for draft or water short glass for mixed drinks 1 oz glass for shots and shooters 12 oz glass for draft

wine glass

Classic Cocktails There are many different ways to prepare classic cocktails. Every bar or restaurant has rules about how much alcohol to put in a cocktail and how to build it. The following recipes do not contain specific amounts. Use them to learn the names of the cocktails, liquors, and mixes.
Black Russian vodka, coffee liqueur, on ice (for a white russian-add milk) vodka, tomato juice, tobasco sauce, Worcestershire sauce, salt, pepper, celery salt, slice celery, on ice vodka, orange liqueur, cranberry juice, lime, on ice light rum, lime juice, sugar, blended with ice (for a strawberry daquiri use strawberry mix or syrup) vodka, gin, rum, orange liqueur, lemon juice, cola, on ice tequila, lime, salt, blended with ice gin, dry vermouth, (garnish with olive) rum, coconut milk, pineapple juice, blended with ice vodka and orange juice, on ice gin, lemon juice, sugar, soda water, on ice

Bloody Mary

Cosmopolitan

Daquiri

Long Island Iced Tea Margarita Martini Pina Colada Screwdriver Tom Collins

Common Liquor
Gin clear alcohol flavoured with juniper berries

Liqueur Rum Vodka Whisky (Rye in Canada) Tequila

various sweet alcohols clear alcohol made from sugar cane, origin Caribbean clear alcohol made from grain or potato, origin Russia light brown alcohol made from grain, origin Scotland golden or clear alcohol, origin Mexico

Beer and Coolers

Domestic Local Cans Bottles Draft Keg Ciders Coolers baker: dishwasher: executive chef: food preparation worker: head cook: kitchen manager: beer from country that bar is located in beer brewed nearby beer served in a tin beer served in glass bottle beer on tap beer in a large barrel alcoholic drink from apples or other fruit premixed and bottled alcoholic drinks specializes in baking bread and desserts cleans dishes, floors, restrooms highest cook, trained in culinary arts helps other cooks by doing odd jobs such as slicing and portioning cook with the most seniority and experience person who is in charge of the staff in the back of the house

line cook:

cook that helps with food preparation, but may not have experience or training specializes in fast-food, simple cooking chef that is second in command, works under and learns from executive/head chef

short order cook:

sous chef:

FOOD VOCABULARY Catering Food (Makanan Katering) Beef = Daging sapi Bacon = daging babi yang diasini lalu dikukus dan digoreng Beer = minuman bir Breakfast = sarapan pagi Cheese = keju Chicken = ayam Chocolate = coklat Cook = juru masak Cooking = masakan Course = menu makanan Cup = cangkir Dessert = pencuci mulut setelah makanan utama dining room = ruang makan Dinner = makan malam Dish = hidangan Environment = lingkungan Equipment = perkakas Food = makanan Fork = garpu Freezer = lemari pendingin Glass = gelas Grill = alat pemanggang Hygienic = higienis, bersih dari kuman Kitchen = dapur Knife = pisau Lunch = makan siang Main course = menu makanan utama Meal = makanan, hidangan Menu = menu (makanan) Napkin = serbet dari kain/kertas Pastry = kue kering Pepper = lada, cabai Plate = piring Prepared = siap saji Restaurant = restauran Rice = nasi

 Roast = daging panggang Salad = salad Salt = garam Sauce = saus Sausages = sosis Slices = potongan, irisan Soup = sup Spoon = sendok Tip = uang tip Utensils = perkakas Vegetables = sayuran Vegetarian = vegetarian, orang yang hanya makan sayur-sayuran Waiter = pelayan pria Waitress = pelayan wanita Water = air putih Wine = minuman anggur beralkohol Foods and Ingredients (Makanan dan Bahan makanan) Bagel = roti bagel Bread = roti Cereal = sereal Cheese = keju Egg = telur Fish = ikan Ketchup = saus tomat Mayonnaise = mayones Noodles = mi Pancakes = panekuk Pasta = pasta Peanuts = kacang Rice = nasi Roll = kue gulung Salad = salad Sandwich = roti isi Shrimp = udang Toast = daging panggang Barley = sejenis gandum (biasa dipakai untuk membuat bir) Corn = jagung Millet = semacam padi-padian Oat = sejenis gandum, gandum oat Rye = gandum hitam Brown rice = nasi/beras merah Wheat = gandum Biscuits = biskuit brown bread = roti berwarna coklat cake = kue cheese sticks = stik keju coffee cake = kue kopi cookies = kue kering corn bread = roti jagung

 crackers = biscuit renyah asin Doughnuts = donat Muffins = kue muffin Garlic bread = roti bawang hard rolls = roti gulung pancakes = panekuk pie = kue pai rolls = kue/roti gulung rye bread = roti gandum hitam sweet rolls = roti gulung manis waffles = kue wafel wheat bread = roti tawar Pastas (Macam- macam Pasta) cappelletti curly lasagna elbow macaroni fedelini lasagna noodles ravioli ribbed macaroni shells spaghetti stars thin macaroni thin spaghetti tortellini turrets vermicelli Desserts (Makanan pencuci mulut) Apple pie = kue pai apel Birthday cake = kue ulang tahun Cake = kue Candy = permen chocolate cake =kue cokelat chocolate bar = cokelat batanf chocolate chip cookie = kue kering dengan chip cokelat cookies = kue kering donut = donat fruits = buah-buahan ice cream = es krim muffin = kue muffin pie = kue pai potato chips = keripik kentang pudding = puding sweet rolls = roti gulung manis whip cream = krim kocok

Drinks and Beverages (Minuman) beer = bir Brandy = brendi, minuman beralkohol Cocoa = cokelat Cocktail = kokteil, minuman beralkohol dengan wiski Coffee = kopi Coke = minuman bersoda green tea = the hijau ice coffee = es kopi ice tea = es teh juice = jus lemonade = minuman limun liquor = sejenis minuman beralkohol milk = susu milkshake = susu kocok (dengan es krim) Orange juice = jus jeruk Punch = minuman campuran (dengan agar-agar, dsb) soda = soda soft drink = minuman ringan Tea = teh tomato juice = Jus tomat Water = air putih Whiskey = wiski Wine = anggur merah beralkohol

BIBLIOGRAPHY

http://www.wikihow.com/Be-a-Waiter
http://www.englishclub.com/english-for-work/food-drink-vocabulary.htm http://www.englisch-hilfen.de/en/words/restaurant.htm http://www.belajaringgris.net/food-vocabulary-3206.html