pdf english for specific purpose for waiter compress

Take drink order The customer is now seated at the table and ready to order drinks.. Once you have taken the drink order, return to the bar or the service station, fill the order, and d

English For Specific Purpose

(ESP) ENGLISH FOR WAITER

ORDERING IN A RESTAURANT - DIALOGUES

Customer : I'd like a table for one, please

Customer : Thank you Can I have a menu?

waiter today Would you like to hear today's specials?

Customer : Certainly

today's main course is salmon and chips

Customer : Salmon and chips? Is the fish fresh?

fishing vessels

Customer :Alright, I'd like the Salmon and chips

Customer : Actually, I would like to have something else

order our fresh green salad

Customer :Okay, I want to have the fresh green salad

Customer : Oh, I'd like a pineapple juice, please

and pineapple juice

Customer :Yes, that's right

lunch

Customer : Thank you

are your menus

Today's special is Roasted Steak I'll be back to take your order in a minute

Customer : I'd like a grilled salmon and a potato salad,

please

Customer : Just water, please

salad and water, Is that right?

Customer : Yes that's right

with your food

Customer : Delicious, thanks

Customer : 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 it’s vital If you can't stop, at least say hello as you walk by This way the customer knows that you’re 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 It’s 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 it’s 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

It’s important to embrace good manners, especially when dealing with other people’s 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 there’s nothing worse than salivating over a hot plate of food that isn’t

yours, or one dripping in peanut sauce - when you’re 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 it’s 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 It’s 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 Also, be aware that taking down orders by memory often worries customers because they think you will forget something Unless your 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!

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, difficult and unfriendly customers When you have difficult, high

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 tip for good service is 20% for great to exceptional service And sometimes, there are people who

really cannot afford much more 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

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 (flambe), Check regularly the cleanness of the toilets, Maintain a pleasant atmosphere in the dining room, Prepare and present the guest bill / check(cashier), Take 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: à la carte) However, you may also see such words written without accent

Vocabulary

part of speech Meaning Example sentence

à la carte

adjective without a side dish

Is it possible to get the steak à la carte? I don't eat potatoes

à la mode

adjective with ice cream

Would you like your apple pie à

customers pay one fee and can eat

as much as they wish

These are all you can eat fries,

so let me know if you want more

appetizer

noun small snack before a meal

Would you like some garlic

bread or another appetizer to

start?

appetizing

adjective looks pleasing to eat

I'm afraid these pancakes don't

look very appetizing

apron

noun

a cloth covering worn over the clothes while cooking

Remove your apron before you

come out to the dining room

awful (taste)

adjective very bad taste

The customer said that her pasta

If you sit up at the bar you don't

have to order any food

The guest fell off his barstool

before he even ordered a drink

Can I bring you some beverages

while you look at the menus?

bill, cheque, check

noun

the slip of paper that tells the customer how much to pay

Table 3 would like you to bring

them their cheque

black coffee

adjective + noun coffee without any milk

Should I bring some cream, or do

you take your coffee black?

boil

verb

style of cooking that involves placing food in a deep pot of extremely hot water

We usually boil the potatoes first

so that they will cook faster

book off

verb mark a day that you cannot work

I need to book off the first week

Will your child be needing a

booster seat today?

You've been into the booze

already, haven't you?

noun

slices of bread and butter served before and with a meal

I'll bring you a bread basket to

hold the kids down until dinner

breaded

adjective rolled and cooked in bread crumbs

The shrimp is breaded in our

The plates and everything you

need are up at the buffet

The buspan is stacked so high

it's too heavy for me to carry

busboy, busser

noun

a person who helps out in a restaurant (especially clearing and setting tables)

Ask the busboy to help you bring

out all of the food

cash

noun paper money payment

I don't have any cash Do you

at the end of one's shift

Don't forget to include any coupons from tonight when you

cash out later

cashier

noun

staff member responsible for collecting customer's money at the front of an establishment

We don't have a cashier; you

have to pay your server

charge

verb to add a fee

I will have to charge you an

extra dollar to add ice cream

check on

verb make sure the guests are satisfied

You should always check on

your guests about two minutes after you serve the meal

You need to clear this table and

set it for four

cocktail

noun an alcoholic drink with juice

Would anyone care for a cocktail

on this warm sunny day?

Let's ask the busboy to do a

coffee round while we take a

smoke break

combo,

combination

noun

mixture The combo platter has veggies,

ribs, and chicken fingers

noun a problem with service or food

The guest brought his complaint

to the manager