1.- What to say.

In a restaurant customers need to order, to ask for information, to ask for

recommendations, to express their preferences, to accept or decline suggestions, etc.
The station waiter normally answers the customers' questions by explaining the menu,
describing dishes, taking their order, making suggestions, etc.

These expressions will be useful in those situations:

Useful expressions
Customers' expressions Station Waiter's expressions
If you are having… , I'd recommend…
What would you recommend for…?
I'd suggest…
What is …. exactly?
Why don't you try…?
I'd rather have…
That is boiled vegetables with salmon
I'll have…
sauce.
Which wine would you recommend
Would you like to have something for
with…?
dessert?
Could we have the bill, please?
Certainly, Sir/Madam

Think about it
Look at these expressions taken from the situation. Who says them?

1. What would you recommend for the main course?

2. Why don’t you try the Crispy Orange Beef?
3. I’d rather have fish.
4. I’d suggest Salmon.
5. I’ll have the salmon.
6. What is Crispy Orange Beef exactly?
7. I’d recommend Chardonnay.
8. It is poached salmon bathed in a classic Hollandaise sauce and served with
boiled, cubed sweet potatoes and broccoli.

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  Mr. Wright: expressions 1, 3,4 & 6.
 The Station Waiter: expressions 2, 4, 7 & 8.

Think about it
Which expressions above are used in the restaurant to…

a. Ask for a recommendation.

b. Make suggestions.
c. Express preferences.
d. Order.
e. Ask for information about a course.
f. Describe a dish.

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a. Asking for recommendation: 1.

b. Suggesting: 2, 4, 7.
c. Expressing preferences: 3.
d. Ordering: 5.
e. Asking for information about a course: 6.
f. Describing a dish: 8.

These are some examples of the language used at restaurants from the point of view of
the customer:

 Asking for a table.

Excuse me, I have a reservation in the name of / I booked a table in the name of
...

Good afternoon. I'd like a table for two, please.

May I have a lake view? /a table by the fireplace? / a table by the window?

 Asking for the menu / dishes.

o Can I have a menu, please?
o What is today's special?
o Is it roasted / grilled / fried / boiled?
 Asking for a recommendation.
o What do you recommend?
o I'm not sure about the dessert. Could you help me...?
 Ordering.
o Can / May I order now, please?
o I'll have ... / We'd like .../Could we have ...?
 Declining.
o No, thank you.
o No, but thanks all the same./ Thank you, but I couldn't eat any more.
 Offering.
 o Would you like some wine? / mineral water? a salad ?
o Would you like some more....?
o How about ordering some coffee?
 Accepting.
o Yes, I'd like that.
o Yes. That would be very nice.
o Yes, I'll try that, please.
 Complaining.
o I'm sorry to say that, but the fish is not fresh.
o Excuse me. Could I have another napkin? This one is dirty.
o I'm sorry, but I did not order meat.
 Asking for the bill.
o May I have the bill, please?
o Could I have the bill?
o No, thank you. Just the bill.
o Do you take visa?
o Here you are. Keep the change. Thanks.
 Thanking and responding.
o Thank you for a really excellent meal / dinner / lunch.
o You're welcome. I am glad you enjoyed it.

USEFUL EXPRESSIONS.

You are the station waiter. What would you say in these situations?

1. Two customers approach their table.

2. They don’t have their menu yet, and you are going to give it to them.
3. They have ordered everything, but not the starters.
4. After finishing their meal, it is time to offer some dessert.

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1. Would you like to take your seats, please?

2. Here you have the menu.
3. And to start?
4. Would you like to have something for dessert?

Think about it
USEFUL EXPRESSIONS.

Now you are the customer. What would you say in these situations?

1. You have a reservation for two and you want a table by the window.
2. You offer your date some wine.
3. A station waiter passes nearby and you would like to order now.
4. You want the bill.

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 1. Good evening, I have a reservation for two. May I have a table by the window?
2. Would you like some wine?
3. Excuse me, may I order now, please?
4. Excuse me, could I have the bill, please?

A step ahead
The Station Waiter approaches the tables when the customers are ready to order. Then,
he or she fills in the order sheet taking note of the food that the customers are ordering.
Here you have an example.

At the top...

In Server, we write the name of the station waiter.

We write the table number to identify the place where the guests are sitting.

In Guests, we write the number of people at the table.

Then, we write the date.

In the central part…

In Q, we write how many items of one kind they order.

In Drink/Dish, we write the name of the drink/dish. In dishes, we can also classify them
into starters, main dishes or desserts.

In Notes, we write any additional information such as “without salt”, “without onion”,
“with extra cheese”.

Think about it
Listen again to the dialogue in the situation and imagine you are the station waiter. Fill in the
order sheet.

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Server: (Your name)

Table 5. Guests 2. Date (the date).

Drink order:

1 Sauvignon Blank.

Starters:

1 Hors d’ouvres.
Main course:

2 Salmon with Hollandaise sauce.

Desserts:

1 Strawberry with white chocolate.

Su puntuación es 6/8.
Did you find it difficult? We hope not! If you did, ask your teacher any questions.

Ejercicio Resuelto
If you need help with the translation, you will find it below.

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Si necesitas ayuda con la traducción la encontrarás a continuación: Estos tres verbos

modales tienen diferentes usos, pero hoy nos centraremos en los siguientes:

1. Usamos will para expresar decisiones instantáneas, que se toman en el momento

de hablar.
2. Usamos may para hacer peticiones en un registro formal.
3. Usamos might para expresar que algo es posible, no seguro.
4. Usamos would para expresar cualquier frase de un modo más educado.
5. What Rellenar huecos (1): you have for starters, Sir? I' Rellenar
huecos (2): have the brochette.
6. I Rellenar huecos (3): try the steak later, I am not sure.
7. I Rellenar huecos (4): suggest the onion rings as starter.
8. Rellenar huecos (5): I order now, please?
9. I Rellenar huecos (6): rather have the mini mushroom quiche caps.
10. I Rellenar huecos (7): not like this dish if it has some garlic.
11. Rellenar huecos (8): we have a table by the window, please?
12. Su puntuación es 6/8.

[Appetizers]

Alioli croutons

Deviled eggs

Artichoke and parmesan cheese dip

Hor’s d’ouvres
[Starters]

Consommé Célestine with pumkin

Barley soup with smoked pork

Caesar salad

Mackerel stuffed tomatoes

Roasted chickpeas with thyme

[Main courses/main entrées]

Roast chicken breast with asparagus tips

Stuffed chicken breast with ham, cheese and sauteed vegetables

Crispy Orange Beef

Roast veal with thyme sauce

Venison with herbs, mashed potatoes and stewed Savoy cabbage

Sirloin of Rose Veal

Cod with apples

Portuguese plaice

Salmon with Hollandaise sauce

[Desserts]

Strawberry with white chocolate

Orange cake

Cheese cake

Apple Pie

Pudding

Toffee rice pudding

[Beverages]

Mineral water
Soft drinks

Beer

House wine

Think about it
Do you know the meaning of all the dishes in the menu? Prove it!

1. Classify the main courses into meat and fish.

2. Which starters include vegetables?

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Question 1.

 Meat:
o Roast chicken breast with asparagus tips.
o Stuffed chicken breast with ham, cheese and sautéed vegetables.
o Crispy Orange Beef.
o Roast veal with thyme sauce.
o Venison with herbs, mashed potatoes and stewed Savoy cabbage.
o Sirloin of Rose Veal.
 Fish:
o Cod with apples.
o Portuguese plaice.
o Salmon with Hollandaise sauce.

Question 2.

 Consommé Celestine with pumpkin.

 Caesar salad.
 Mackerel stuffed tomatoes.
  Name of jobs and functions of people in the catering industry

NAME OF THE JOB IN THE

WHAT DOES THIS PERSON DO?
CATERING INDUSTRY

This person directs and organises activities in restaurants,

cafés, hotels, fast food restaurants and other eating
establishments. Sometimes what he/she does can vary; but
RESTAURANT MANAGER we can say that they usually order food supplies and
equipment, control health and safety precautions and solve
Jefe de restaurante, gerente. the different problems that can occur with customers or
staff. They can also interview new staff and supervise the
training of new employees, organize shifts, promote good
teamwork and pay staff.

This person organises and supervises food production. He /

HEAD CHEF she is the main cook, and can cook dishes that already exist
or he/she can also create new dishes. This person is the
Cocinero jefe. maximum responsible for good working in the kitchen.

SOUS CHEF This is the second person in charge in the kitchen, after the
head chef. He/she controls the kitchen when the head chef
Segundo cocinero jefe. is not at work.

EXPEDITER
You can use this word as
translation in Spanish.
This person takes the orders from the dining room and
distributes them to the stations in the kitchen. He/she often
puts the finishing touches on the dish before it goes to the
dining room.

LINE COOK OR STATION

CHEF OR CHEF DE He / she is in charge of a particular area of production. Each
PARTIE station chef can have several cooks or assistants.

Cocinero.
WAITER/
He /she takes orders from the customers to the kitchen and
WAITRESS delivers the prepared food.

Camarero/camarera.
FRONT END MANAGER

Jefe de comedor. He/she is at the dining room to supervise the waiter's work
and solve the problems that may come up there.
Jefe de sector o jefe de rango
in Spanish.
DISWASHER They clean the dishes and can also help in other works like
peeling vegetables.
Lavaplatos.
  Name of jobs and functions of people in the catering industry

NAME OF THE JOB IN THE

WHAT DOES THIS PERSON DO?
CATERING INDUSTRY

COMMIS He / she is an apprentice who works to learn the

responsibilities and operation in the kitchen. This person is
Ayudante de cocina. under the line cook supervision.

SOMMELIER
An expert in wine matters. He/she takes care of the wine in
Sumiller. the establishment; he/she can sample wine. The customer
can ask this person advice about wine.
You can use this word as
translation in Spanish.

He/she takes orders from the Rellenar huecos (1):

Restaurant manager.
customers to the kitchen.
She/he is at he dining room to Rellenar huecos (2):
Sommelier.
supervise the waiters' work.
He/she controls health and
safety precautions and solves Rellenar huecos (3):
the different problems that Waiter.
can occur with customers or
staff.
He/she is an expert in wine Rellenar huecos (4):
Front end manager.
matters.
Rellenar huecos (5):
He /she washes dishes. Sous chef.

He/ she is the second person Rellenar huecos (6):

Dishwasher.
in charge in the kitchen.

The food pyramid is a very good tool in which food is classified. It helps us make
healthy food choices and then we will get the nutrients that we need and the suggested
serving sizes will help us control the amount of calories, fat, cholesterol, sugar or
sodium in our diet.

At the base, there is the group of bread, cereals, grains and pasta. We need 6 to 11
servings of this group every day.

Then, it follows the group of fruit and vegetables. We need 5 servings of this group
every day.

Later, we have the group of eggs, lean meat, beans and fish. We need 2 or 3 servings.

After that, we have the group of dairy products. We should have at least 3 servings.
And finally, we have the sweets and fats group. These foods include salad dressings,
oils, cream, butter, margarine, sugars, soft drinks, candies and sweet desserts. We
mustn't have too many servings. Only if necessary.

Jamie Oliver is a famous chef in England, sometimes known as "The Naked Chef".

He is a specialist in Italian cuisine, although he also knows about cooking styles in

many other different countries. He is the writer of some cookbooks too, like Jamie's
Kitchen and The Naked Chef.

He is famous because he participates in different TV shows, and he is in campaign

against the use of processed food in national schools. He defends the use of fresh and
natural products in the kitchen. He is responsible for the campaign "Feed me Better",
which intends to make schoolchildren eat better and cut the amount of junk food they
eat. He is also the creator of Jamie's Ministry of Food, a TV series in which he travels to
different places to change the way people eat for the better, explaining to people the
good things in eating organic foods.

Jamie has an important honour: the MBE (The Most Excellent Order of the British
Empire).This is an order of chivalry established on 4th June in 1917 by George V of the
United Kingdom. We can say that he is an influential person in the hospitality industry
in the UK. He also possesses other important prizes such as the TED Prize for active
working to change people's lifestyles and diets.

In his personal life, he is married to a model and has 4 children. He says his life is
happy. They will probably eat delicious meals at Jamie's house every day!

Think about it