II. Vocabulary and Grammar Exercises
Ex. 1. Give the corresponding Ukrainian equivalents to the following words and word-combinations:
adjust the timing of the courses, tray; trolley, dumb-waiter, change, silver service, plate service, a great number of; wine waiter, replenish, vary, kitchen service, collect, Head - waiter, clients' satisfaction; appropriate, be responsible for, customer, make the decision, allocation of duties, principal assistance, adjust the timing of the courses.
Ex. 2. Give English equivalents to the following words and word-combinations:
найбільш прибутковий, приносити їжу з кухні, обслуговувати клієнта з лівого боку, збирати брудний посуд, переконувати клієнта, обов’язки, чайові, перелік вин та блюд, задовольняти потреби клієнта, сплачувати по рахунку, мийка, бути відповідальним за роботу ресторану.
Еx. 3. Complete the following table:
| Verb | Noun |
| Serve | Service |
| Define | .................. |
| .......... | Suggestion |
| Decide | .................. |
| ............ | Appropriation |
| Satisfy | .................... |
| ............ | Responsibility |
| Manipulate | ..................... |
| ................. | Indication |
| Prepare | ................... |
| ................ | Accompaniments |
Ex. 4. Make these sentences interrogative and negative:
1. Plate service is speedy and economical.
2. The Wine waiter will bring, prepare and serve the wine.
3. A Head-waiter knows how to reconcile his clients’ satisfaction.
4. The Staff of the restaurant must have sufficient knowledge of all the items on the menu and wine list.
5. Silver service derives its name from the silver dish.
III. Speech Exercises
Ex. 1. Answer the following questions:
What are the responsibilities of a Head - waiter?
Why is he considered to be an expert in food and wines?
What are the duties of the station waiter?
Is it necessary for the station waiter to have some knowledge about his service?
What does the commis waiter do while serving the guests?
What are the two sorts of service? Which is quicker?
What is the wine waiter in charge of?
When should the bill be presented to the customer?
Who makes out the bill?
In which way should the bill be presented to the guest?
Why is the bill folded on the plate?
Is it customary for the clients to leave the tips?
Ex. 2. Discuss the duties of Head - waiter,
Station waiter, Commis waiter, Wine waiter
Dialogue:
ORDERING A MEAL FOR A BIRTHDAY CELEBRATION
In a hotel-restaurant a resident enters and approaches the Head-waiter
Head-waiter: - Good morning, madam, can I help you?
Resident:- Yes, I should like to know if it’s possible to have a special celebration dinner for three of my friends tomorrow evening.
Head-waiter: - Certainly, madam. Perhaps we could arrange the menu now?
Resident: - Yes, that’s a good idea: it will be a birthday celebration and there will be two ladies in the party.
Head-waiter: - I suggest that you start with oysters as they are in season, then follow with fillets of plaice...
Resident: - For the main course I should like fillets of steak. What would you suggest as appropriate vegetables?
Head-waiter: - Green salad.
Resident: - That will do very well. Would you please supply the appropriate wines?
Head-waiter: - Certainly, we have a good selection and we’ll see to it. What would you like for the sweets?
Resident: - I should like strawberries and cream for dessert, to be followed by coffee and liqueurs.
Head-waiter: - Would you like us to supply ice-cream for the ladies?
Resident: - That’s a good ideal! I think that’s all. Please, add the bill to my account.
Head-waiter:- What time would you like the table for, and would you like aperitifs before the meal?
Resident: - The table for eight o’clock, but no drinks; as I’m meeting my friends in the cocktail bar.
Head-waiter: - Thank you, madam, it will be arranged.
Notes
| oysters | - | устриця |
| be in season | - | бути по сезону |
| fillets of plaice | - | філе камбали |
| for the sweets | - | на десерт |
| for account | на рахунок |
Ex. 1. Read and translate the dialogue.
Ex. 2. Discuss the following questions:
1. Why does the resident approach the Head-waiter to plan her birthday party?
2. Is it advisable to plan a menu in advance? Give your reason.
3. Where will the party take their aperitifs? Can you suggest any reason for this procedure?