Ecco gli argomenti da ripassare.

Chi ha il debito si prepari molto bene su questi. 

 

 

 

FOCUS ON

JAM AND MARMALADE : What's the difference?
Marmalade is sweet but slightely bitter, made with citrus fruit, such as lemons and oranges.
Jam is made from any non-citrus fruits, such as peaches, apricots and strawberries.

 

 

Watch out!

dinner = last meal of the day
diner = person who eats a meal(= to dine)

 

 

BREAKFAST

What do you usually have for breakfast? Did you know that a well-balanced breakfast should supply a third of the daily amount of calories necessary for our nourishment?
No matter what your breakfast includes, starting the day at your best means feeding your body properly!
By the way, ‘fast’ means ‘digiuno’, so ‘breakfast’ means ‘rompere il digiuno’, because you do not eat any food from the night before to the following morning.

4. Vocabulary. Here is a table set for breakfast, with the food and utensils normally used for the first meal of the day. Match the following words to the correct pictures.
1. box of cereal
2. toaster
3. loaf of bread
4. stick of butter
5. pot of coffee
6. jar of jam
7. milk pot
8. sugar bowl
9. cereal bowls
10. cups and saucers
11. side plates
12. cutlery
13. toast rack
14. teapot
15. glasses of orange juice

Breakfast types

Hotel guests come from many different countries and they often have diverse tastes, habits and customs.
Therefore most international hotels offer a large selection of hot and cold breakfast dishes. This vast representation of worldly food items is usually served as a buffet breakfast where people help themselves.
Some hotels only choose to serve the so-called continental breakfast to ensure that all of their guests start the day off right with something simple and nutritious. A continental breakfast usually includes toast, jam or marmalade, butter, a croissant or a muffin, tea, coffee or juice.

Traditional English and B&B breakfasts

One of the most popular forms of accommodation in Great Britain is Bed & Breakfast, more commonly referred to as B&B. As its name suggests, the guest is offered a bed for the night and breakfast in the morning. This sort of accommodation is frequently a family-run establishment and is offered at a reasonable price.
Guests can choose either a continental breakfast or a typical English breakfast; the latter is a substantial meal and usually includes both sweet and savoury dishes. The traditional English breakfast, which has always been very popular, is slowly disappearing from British households because the trend is towards eating healthier food. In fact, many people now prefer a much lighter breakfast.

LUNCH

Lunch is the meal eaten in the middle of the day, usually between 12:00 p.m. and 2:00 p.m. It is often a light meal, especially on weekdays, when most people do not have time to go home for lunch. Many factory workers eat in the canteen while office workers tend to eat in self-service cafeterias, fast food restaurants or pubs and students usually eat in the school canteen. When the weather is good, especially in summer, many people like to go on a picnic where they can have lunch in the open air.

BRUNCH

This word is a combination of breakfast and lunch. People have brunch when it is too late for breakfast but too early for lunch! It is quite fashionable to have brunch meetings. In the UK and the USA, brunch menus are found in many coffee shops and restaurants, especially at the weekend. Brunch is usually served from 11:00 a.m. to 2:00 p.m.

15. Comprehension check. Read the text and answer the following questions.
Every Sunday, from 12 a.m. to 3 p.m., anyone who wants a little more flavour in their life can enjoy a stylish but informal brunch at Le Gourmet Lingotto. In the surroundings of the old Lingotto car factory, completely modernized by the famous architect Renzo Piano, you may relish in our Chef’s specialities, both sweet and savoury, or indulge in our organic delicacies,generously sprinkled with Brut Aneri Prosecco.
And there is a special surprise in store for football lovers whose favourite team wears black and white: Le Gourmet Lingotto, official supplier of Juventus F.C., offers you the chance to meet the team and its staff, who are guests of honour at the brunch every Sunday, unless playing away from home.
€35 per person

1. When can you have brunch at Le Gourmetin Turin?
2. What type of food and drinks can you enjoy at the restaurant?
3. Whom can guests meet at the hotel restaurant on Sundays?
4. How much is brunch?

 

DINNER

For many people dinner is the main meal of the day and a moment in which all the family is gathered together. Italians usually dine between 7:00 and 9:00 p.m. at home and, when they decide to go to a restaurant, dinner may vary between 7:30 and 11:00 p.m. Many restaurants remain open until well after midnight.

20. Here is a dialogue that takes place at Di Maggio'srestaurant. Listen to the recording and complete it by inserting the following phrases.
it’s fine • well have the Sauvignon Blanc • a coffee for me, too • you tike a dessert you got a table for two • the prawn cocktail followed by the Lamb cutlets • just a coffee I’ll have the soup then the Dover sole • you enjoy your meal

Waiter: May I help you?
John: Yes,have ................................................................................................................, please?
Waiter: Yes, I have. Is the one by the window all right for you?
John: ........................................................................................., thank you.
Waiter: Fine, please follow me.
• • •
Waiter: Are you ready to order?
John: Yes, we are.
Waiter: What would you like, madam?
Sara: I’ll have.........................................................................................................,please
Waiter: And for you, sir?
John: ........................................................................................................, please.
Waiter: Fine. What would you like to drink?
John: May I see the wine list, please? 
Waiter: Certainly. Here you are.
• • •
Waiter: Have you chosen a wine?
John: Yes,.............................................................................................
Sara: And some mineral water, please.
Waiter: Fizzy or still?
Sara: Fizzy, please.
• • •
Waiter: Did..........................................................................................?
John: It was delicious. May I have the bill, please?
Waiter: Right away, sir.
• • •
Waiter: Here is the bill. Please come again!
John: We will!

 

 

ROOM SERVICE

In hotels, it is possible to have meals in your room. You simply choose something from the menu which you find in the room, and ring room service. The following is an example of a menu from a well-known hotel chain.

22. write the translation beside each Italian word.
1.cereali..............................
2.pane.................................
3.tostapane............................
4.latte................................
5.verdure..............................
6.formaggio ...........................
7.burro ...............................
8.marmellata di agrumi.................
9.marmellata di frutta ................
10.miele...............................
11.pompelmo............................
12.ananas..............................
13.pane tostato........................
14.uovo sodo...........................
15.funghi..............................

TYPES OF RESTAURANT

Restaurants are classified according to the kind of food they serve, the price range and the types of clients. Here are the most common types.

 

 

Self-service restaurant

A self-service restaurant serves all types of food that has been prepared in advance, such as pasta, meat, vegetables and desserts. Clients include employees, students, tourists and families. They walk along a counter where all the food available is displayed and they take what they want to eat and place it on a tray. Examples of this type of restaurant are Flunchor Brek.

Ethnic restaurant

An ethnic restaurant offers food from foreign, often exotic or distant countries. Some examples of ethnic foods are Chinese, Japanese, Mexican, Brazilian or Indian. All types of clients go to ethnic restaurants. The price ranges from inexpensive to average. A great number of ethnic restaurants have opened in recent years, especially in big cities.

Hotel restaurant

Hotel restaurants serve all types of food, based on the hotel category. Clients are mostly hotel guests, but also external customers come here, particularly for special occasions such as weddings, birthday parties and meetings. Prices of hotel restaurants vary considerably, from average to very expensive, depending on the hotel type.

Coffee shop

A coffee shop offers sandwiches, hot and cold drinks, ice cream and snack items. All types of clients go to coffee shops, but the majority are employees, tourists and students. Coffee shops are inexpensive.

Speciality restaurant

A speciality restaurant serves a particular type of food, for example pizza, pasta, rice, fish. Clients are of all types, including families. Prices range from average to expensive.

Gourmet restaurant

Gourmet restaurants serve top quality and elaborate dishes. Clients include VIPs, business people, celebrities, conference delegates, and wealthy people. Prices vary from expensive to very expensive.

Fast food restaurant

A fast food restaurant serves food which is partially prepared before the customer arrives. The most common foods are hamburgers, French fries, and soft drinks. Teenagers and families often choose this type of restaurant because it is inexpensive. Examples of fast food restaurants are: McDonald’sand Burger King.


. Comprehension check. Look at the ad and answer the following questions with full sentences.
1. Where is Chez Brucelocated?
2. What’s the address?
3. How many people does the restaurant seat?
4. How many people does the private dining room seat?
5. How many covers can be served a week?
6. How many people does the kitchen brigade include?
7. How much do you pay for a three-course lunch at Chez Bruce?
8. Is the restaurant open on Mondays?
9. How many dishes can you choose from for each course?
10. How much do you pay for a three-course dinner?
11. Can you have dinner on Sundays?

useful phrases.
•    What would you like to drink?
•    May I help you?
•    Good evening, folks.
•    Have you reserved a table?
•    What do you suggest?
•    Where would you like to sit, ma’am?
•    Do you prefer indoors or outdoors?

 

 

Menus

1. What should a menu be like? Circle the answer you think is best.
   big / small
   colourful / black & white
   one language only / translated into other languages
   printed / handwritten
   expensive / cheap
   with pictures / without pictures
   

2. ORIGIN OF THE MENU

3. Before learning about the origin of the menu, study the following keywords and their definitions:
   • menu = list of foods and drinks offered in a bar, restaurant, or similar catering establishment
   • course = the successive division of a meal: soups, fish, main course, etc.
   • diner = person who eats a meal
   The bill of fare, as it was first called in English, or menu in French, was not always presented at the table. The banquet consisted of only two courses, each made up of a variety of 10 to 40 dishes. The first course was placed on the table before the diners were seated and this is why it was called an entrée. Once the entrée had been consumed, it was removed or relieved by 10 to 40 other dishes, hence the word relevé. The bill of fare was very large and was placed at the end of the table so that everyone could read it. Over time, the menu became smaller and there was a copy on every table.

4. MENU COMPILATION

5. The menu is a very important part of the restaurateur’s work. Its correct compilation is acquired through experience and study. The menu can be compared to a bridge linking the establishment to the customer and partially determining the volume of business. For these reasons, it should be compiled by a number of people working together in strict collaboration: the Head Chef, the Maître d’Hôtel and the Manager.
   The result of their work should be a list of dishes forming a well-balanced and appetising meal, which can be presented in a very simple or rather artistic layout.
   
   3. Comprehension check. Answer the following questions.
   1.    How can you define a menu?
   2.    What is a course?
   3.    Who is a diner?
   4.    What was the menu originally called?
   5.    Where does the word entrée come from?
   6.    Where was the bill of fare placed?
   
   4. Comprehension check. Answer the following questions.
   1.    What skills does compiling a menu require?
   2.    What can the menu be compared to?
   3.    Who is in charge of compiling a menu?
   4.    What features should a good menu have?

6. THE IMPORTANCE OF THE MENU

7. The menu influences customers and when creating menus, chefs and restaurateurs appeal to certain market segments. They create the a tmosphere of the restaurant through the décor, furniture and uniforms, but also through the menu. Whatever the restaurant type may be, ethnic or gourmet or fast food, the physical ambience together with the items on the menu contribute to create a complete image to meet the clients’ needs.
   
   5. Comprehension check. Answer the following questions.
   1. What do the words in bold in the text mean? Try to guess, and then check their meaning in the dictionary.
   a. segments...............................................
   b. atmosphere.........................................
   c. décor...........................................................
   d. ambience.................................
   e. image ...........................................
   
   2. What are the factors that create the atmosphere in a restaurant?
   
   3. What contributes to create the image of the restaurant?

 

When you are planning a menu, you need to think what is appealing to people in that time or year.

 

A’ la carte: all the different menu items can be purchased individually and each have their own individual price. It gives the guest the most choice, they can choose how much or how little they are going to eat; they could order a few appetisers, or they could order an appetiser, an entrée, a dessert or they could order nothing but dessert. They can of course decide how much they are going to spend.

Restaurants can be prix fixe, the can have a set menu, perhaps with some choices within that menu and it prescribes how many courses you’re going to have and how much you’re going to pay for the overall food experience.

There is a set menu, maybe with four courses, or maybe it’s a tasting menu with many courses and that menu comes at a specific price. The tasting menu or multi-courses menu at prix fixe is at the restaurant decision. It decides how many courses the guests will have and how much they are going to pay for all of those courses combined.

 

8. TYPES OF MENU

9. There are two major types of menus:
   • table d’hôte
   • à la carte
   In addition, there are two minor types:
   •  coffee shop menu
   •  carte du jour

10. Table d'hôte

11. It is defined by the following points:
    • fixed number of courses
    • possible choice of courses
    •  fixed price
    •  all dishes ready at a set time
    A table d’hôte menu is presented alone or in conjunction with an à la carte or carte du jour menu.

 

À la carte

In English, à la cartetranslates literally as ‘on the card’ and a typical à la cartemenu features:
  • full list of prepared dishes
• separately priced dishes
• dishes that can require longer preparation times
• dishes that are prepared to order
An a la cartemenu is generally presented alone in first-class establishments, or with a table d’hoteor carte du jourmenu in smaller establishments. Tire dishes may change according to the season.

 

Comprehension check. Look at the menu and answer the following questions.
1.    What type of menu is this?
2.    What are its characteristics?
3.    What starter would you choose from this menu?
4.    What main course would you like to eat?
5.    Would you prefer to have cheese or a dessert?

 

 

 

 

Carte du jour

It is characterized by the following:
•  individually priced dishes
•  dishes may change daily or remain for a period of time
The carte du jourmenu is usually presented with a table d’hotemenu and sometimes with a limited à la cartemenu. It is generally found in mediumsized establishments.

 

Comprehension check. Look at the menu and answer the following questions.
1.    What type of menu is this?
2.    How much is the soup?
3.    What dressing is used for the salad?
4.    Would you choose salmon or chicken as a main course?
5.    How much is the dessert?

 

 

 

 

Coffee shop menu

The coffee shop menu is considered the limited form of an à la cartemenu. Its main characteristics are:
•  dishes prepared with minimum delay
•  items ranging from a beverage to a sandwich to a three-course meal
•  prices normally low
This type of menu allows the establishment a higher seating turnover than the à la cartemenu and is aimed at shoppers, office workers, and people who have little time to dine. Another characteristic is that the service is less formal and the eating experience is much quicker. People might eat here for breakfast, brunch or lunch but generally it is not the type of place in which dinner is served.

MENU SEQUENCE

The number of courses and the number of dishes within each course may vary depending on the size and type of the restaurant. The courses, or sections, of a full menu can be divided as follows:
APPETISERS or HORS-D'ŒUVRES
SOUPS
PASTA and RICE
FISH
MEAT
VEGETABLES/SALADS
CHEESE
SWEETS or DESSERTS
The above sequence is used to present menus, although grouping courses is very common as shown in the following example, which represents the simplest form of menu.
STARTERS
MAIN COURSES
CHEESE or/and DESSERTS
Beverages are not considered a course and sometimes there is a separate list for wines, spirits, coffee and other drinks. The number of food courses is usually considered when counting the number of courses on a fixed-price menu.

Appetisers and hors-d'oeuvres

It is necessary to distinguish between antipastoand hors-d’œuvre.
An antipastois the Italian-style appetiser: it is eaten before soup or pasta and constitutes an essential part of the Italian menu. Its function is to stimulate the appetite. The secret of a successful antipastois in the combination of opposites: the coarse with the delicate, the abundant with the scant. Sometimes clients can select their own antipastifrom a buffet table.
Here are some examples of typical Italian antipasti:
•  affettati misti= sliced cold cuts. They usually include:
-  prosciutto crudo= sliced air-cured ham. The most famous are San Danieleand Parma, the first from Friuli, the second from Emilia-Romagna
-  prosciutto cotto= sliced cooked ham
-  salanteand mortadella= two popular types of Italian salami
•  prosciutto e melone= sliced prosciutto crudoand cantaloupe or honeydew melon
•  cocktaildigamberetti= very small boiled prawns, served cold in a cocktail sauce
•  insalata di mare = seafood salad
•  olive ascolane= stuffed green Ascoli Piceno olives
•  carpaccio= paper-thin beef or fish slices with lemon, olive oil, and Parmesan cheese shavings
•  sottaceti= mixed pickled vegetables, including spring onions, peppers, mushrooms and cucumbers

Hors-d'oeuvres

The French word for ‘outside’ is horsand the word for ‘work’ is œuvre, so hors-d’œuvreliterally means ‘outside the work’. In culinary terms, this refers to food that is served prior to the main part of the meal. Usually quite tasty and appetising, and sometimes even spicy, they are served from a tray or from the buffet table.
Examples of classic hors-d’œuvresare:
•  Russian salad = mixed vegetable salad (boiled carrots, potatoes and peas) with mayonnaise
•  escargots= snails
• crudités= mixed raw vegetables with dip
• vol-au-vent financière= baked puff pastry with chicken livers, cockscombs and mushrooms
• smoked salmon or swordfish
• smoked beef or goose breast
  • ham or salmon mousse
  • oysters
• Quiche Lorraine= open pie with bacon, eggs and cream
• foie gras terrine= goose liver pâté
• Welsh rarebit (or rabbit) = au gratincheese dish served on toast, typical from Wales

Soups

Two kinds of soup are usually offered on the menu, a clear one (consommé) and a thick one (crème veloutée, purée).
Clear soup is always placed first on a menu.
Examples of clear soups are:
• consommé julienne= clear soup, garnished with strips of root vegetables
• brodo = a meat broth, sometimes served with small pasta shapes or stuffed pasta (e.g. tortellini)
Examples of thick soups are:
• minestrone= a vegetable soup with pasta or rice
• cream of tomato

Pasta and rice

Pasta and savoury rice dishes are served in a great variety of ways.
Here are some examples:
• spaghetti alia Bolognese= spaghetti with minced lean beef in a rich brown sauce (bolognaise)
• spaghetti alia carhonara= spaghetti with minced pancetta, egg yolks, and Parmesan cheese
• ravioli = square-shaped pasta with various fillings, such as beef, spinach and ricotta cheese
• gnocchi = tiny pillows of potato flour dough served with a tomato or meat sauce and grated Parmesan cheese
• cannelloni = rolls of fresh pasta with various fillings, like those found in ravioli, coated with sauce and baked
• lasagne = strips of green or white pasta layered with bolognaise and béchamel sauces, grated cheese and then baked
• risotto = rice dish cooked with broth and flavoured with various ingredients such as mushrooms, artichokes, fish, shellfish, meat or sausage

16. List some typical primidishes from your region. Include at least two soups, three pasta and two rice dishes.

Fish

Fish normally has a soft, tender meat, which is easy to digest; it helps prepare the appetite for the heavier courses that may follow. Examples of fish dishes are:
• sole meuniere= sole fried in a little browned butter
• grilled salmon steak
• baccalà alla Vicentina= Vicenza-style salted cod casserole, stewed with milk and anchovies
• swordfish carpaccio
• fritto misto= deep-fried squid, scampi and shrimps

Meat

Meat dishes are usually well-garnished dishes often accompanied by a very rich gravy or sauce, and accompanied by a salad or French fries. Here are some examples:
• mixed grill = grilled lamb, bacon, liver, kidney, tomatoes, mushrooms, etc.
• Chateaubriand= thick double-fillet steak, usually served for two people
• kebab= savoury items cooked on a skewer
•  roasted pork/lamb/beef

Vegetables and sides

Examples of vegetables served as a separate course are deluxe vegetables such as asparagus, artichokes, and maize on the cob, which are often garnished with hollandaise sauce or melted butter.
Other vegetables might be:
• peas tossed in butter
• grilled tomatoes or mushrooms
•  baked jacket potatoes
• leaf spinach
Salads include:
• Niçoisesalad = tomato, cucumber, green pepper, onions, anchovies, black olives
• green salad = lettuce, watercress, cucumber, green pepper
•  caprese= tomato, mozzarella and basil
Side orders may include either salads, or vegetables or plain rice to accompany your meat or fish course.

Cheese

Cheeses are grouped according to texture: hard, semi-hard, soft/creamy, and blue. They should be served on a cheeseboard. Here are some examples:
• Camembert (soft)
• Roquefort (blue)
• Brie (soft)
• Stilton (blue)
• Cheddar (hard)
• Red Cheshire (hard)
• cottage (soft)
• Emmenthal (semi-hard)
• Gruyère (hard)
• Gorgonzola (blue)
• Parmigiano (hard)
• mozzarella (soft)
• ricotta (creamy)

Sweets or desserts

Sweets may be hot or cold. Examples are:
• souffles
• crêpes, for example crêpe Suzette= pancake in a rich orange-flavoured sauce
• flambées
• ice cream
• puddings
• bavarois= custard with whipped cream and gelatine added
• cold trolley = a variety of cakes, biscuits or pies
In addition to traditional desserts all types of nuts and fruit can be served at this stage of the meal, including fresh fruit salad with or without ice cream.

Match each Italian dish to its English equivalent.

1.	risotto ai funghi	a. ...	fresh fruit tart
2.	cocktail di gamberetti	b. ...	raw ham and melon
3.	prosciutto e melone	c. ...	Roman-style 'jump into the mouth’
4.	risotto alia milanese	d. ...	shrimp cocktail
5.	saltimbocca alia romana	e. ...	mushroom risotto
6.	pesce al cartoccio	f. ...	fish broiled in foil
7.	vellutata al pomodoro e basilico	g. ...	Milanese-style rice
8.	crostata di frutta	h. ...	cream of tomato and basil

 

 

Frasi utili

Is this table all right? Is this table to your liking?

Could we have a quieter table?

I'm afraid this is our quieter table.

Could we have a table outdoor on the veranda?

Would you like some wine? Would you like an aperitif? Would you like a dessert?

Shall I bring you something else?

Yes I'll take a glass of white wine

Yes please. I'll have an aperitif

Yes please. I'll have a dessert

No grazie (non prendo niente altro) No thanks. I'm fine.

Cosa mi consiglia? What would you suggest?

Acqua minerale gasata Sparkling mineral water

Can we have the bill?

Can I pay with credit card?

Yes sure. Yes of course.

Have you got a reservation? Yes I have/ No, I haven't

Is there a table available for 3?

The table will be ready in 20 minutes. Could you wait at the bar, please?

Shall I take your coats?

Where is the toilet, please?

It is over there? It is downstairs? It's upstairs. It is on the left/ It is on the right?

Have you got a high chair.

I dropped my fork. Could you bring me an other one, please

Can I have another one?

Fork, knife (plurale knives) , spoon, teaspoon, cup, napkin,

white coffee/ dark coffee

This coffee is lukewarm (brodaglia quasi fredda)

How would you like your steak?

I'll have it rare ( al sangue) medium rare ( media) or well done (ben cotta)

I'll deal with it immediately (me ne occupo immediatamente)

I'll take care of it immediately (me ne occupo immediatamente)

 

------------------ … -------------------- … -------------------- … -----------------------

Good afternoon, do you want to order or do you need a menu?

I’d like to see a menu, please.

Certainly, here you are.

Thank you. What’s the dish of the day?

It’s vegetable soup.

That sounds good. I’ll have that.

What would you like to drink?

A glass of wine, please.

Here is your food. Enjoy your meal!

Can I get you anything else?

Yes, thanks. I’d like one of th0se chocolate puddings, and the bill, please.

Here is your pudding. The bill is £14.

Here you are. Keep the change.

Thank you! Have a good day!

Bye.

 

FOCUS ON

POLITE FORMS
When talking with customers, use the polite forms would, couldand may whenever possible. Look at the following structures.

Formal
Could I have...?
May I suggest...?
Would you like...?

Informal
Can I have...?
Do you want...?
What about a...?

 

Language study

MAKING RESERVATIONS

W/R: ParkHofel/Reception/Restaurant, good morning/evening, sir/madam. May I help you?
C: Hello, is that the Pink Roserestaurant?
Hello, my name is Mark Whites.
Hello, this is Mrs Smith speaking.
I’m Miss Jones from Fast Tours. Could you put me through to the restaurant, please?
The restaurant/Could I have the restaurant, please?
W: Hold on/Hold the line, please.
Just a moment, please.
I’ll put you through.
C: I’d like/l want/l'm calling to reserve/book a table for tonight/tomorrow night/next Saturday/Sunday.
Can I reserve a table...?
W: For what day?
On what day?
C: Tonight/Next Friday/On the 23rd/On Tuesday.
W: For lunch or dinner?
C: For lunch/dinner, please.
W: For how many people?
How many people are there?
C: Six/For six.
A party of seven.
W: Very well, sir/madam. At what time would you like to come/are you coming/will you be arriving?
C: At about 7:00/At 12:30.
W: Would you like a table on the terrace/indoors/outdoors?
Would you like a smoking or a non-smoking table?
C: Indoors will be fine.
Smoking/Non-smoking, please.
W: Who is the reservation for?
What name, please?
What’s your name, please?
Can/Could/May I have your name, please?
CPerry, for the Perry party.
Smith, Mr and Mrs Smith.
W: Can/Could you spell it, please?
C: P-E-R-R-Y.
W: Very well/good, madam/sir. Goodbye.

6. Comprehension check. Write a dialogue following the guidelines below. You can work in pairs.

1.Restaurant staff: Risponde al telefono.
2.Customer: Saluta e dice di voler prenotare un tavolo.
3.Restaurant staff: Chiede per quale giorno.
4.Customer: Dice per sabato sera.
5.Restaurant staff: Chiede a che ora.
6.Customer: Risponde alle 20.30.
7.Restaurant staff: Chiede per quante persone.
8.Customer: Risponde per sei.
9.Restaurant staff: Chiede se preferiscono mangiare all'interno o all'esterno.
10.Customer: Risponde all'esterno.
11.Restaurant staff: Chiede il nome.
12.Customer: Dice di chiamarsi Marler, John Marler.
13.Restaurant staff: chiede di fare lo spelling del cognome.
14.Customer: Fa lo spelling.
15.Restaurant staff: Ripete tutti i dettagli della prenotazione.
16.Customer: Conferma e saluta.
17.Restaurant staff: Ringrazia e saluta.

 

CHANGES

C: Hello, my name is George Klein. I’ve reserved a table for Saturday night at 8:30. I’d like to come later/earlier.
W: When/What time would you like to come?
C: Around 8:00/9:00. Is that all right for you?
W: Certainly, sir. I can change your reservation to an earlier time / I can postpone your reservation.
I’m sorry, sir. We don’t have any more tables left at that time. How/What about 7:30/9:30?
C: OK. 7:30/9:30 will be fine. Thank you very much. Goodbye.
W: Goodbye Mr Klein.

CANCELLATIONS

C: Hello, this is Mrs Mauder speaking. We are booked for tomorrow at 12:30, but unfortunately we won’t be able to come. I’d like to cancel my reservation for tonight at 7:30.
W: No problem, madam. Would you like to book a table for another day?
C: Yes, please/No, thank you. Goodbye. Thank you very much. Goodbye.
W: Goodbye, madam.

Comprehension check. Write a dialogue following the guidelines below.

1.Restaurant staff: Risponde al telefono.
2.Customer: Saluta e dice di aver prenotato un tavolo per quattro per la domenica successiva alle ore 12:00, ma vorrebbe arrivare più tardi.
3.Restaurant staff: Chiede il cognome.
4.Customer: Risponde Hamilton.
5.Restaurant staff: Chiede a che ora desidera venire.
6.Customer: Risponde all'una.
7.Restaurant staff: Dice che non c'è problema e che si può posticipare la prenotazione.
8.Customer: Ringrazia.
9.Restaurant staff: Riassume i dettagli della nuova prenotazione.
10.Customer: Dice che è perfetto e saluta.

Comprehension check. Write a dialogue following the guidelines below.
1.Restaurant staff: Risponde al telefono.
2.Customer: Saluta e dice di aver prenotato un tavolo per cinque il venerdì successivo alle ore 21:00, ma purtroppo deve disdire, lei e i suoi amici non potranno venire.
3.Restaurant staff: Chiede il cognome.
4.Customer: Risponde Mauder.
5.Restaurant staff: Dice che non c'è problema, può cancellare la prenotazione. Chiede se desidera prenotare per un altro giorno.
6.Customer: Dice di si, che vorrebbe prenotare per il sabato successivo..
7.Restaurant staff: Chiede a che ora.
8.Customer: Risponde alle 20:30.
9.Restaurant staff: Dice che va bene e riassume i dettagli della nuova prenotazione.
10.Customer: Ringrazia e saluta.
11.Restaurant staff: Risponde al saluto.

GREETING AND SEATING CUSTOMERS

How much customers enjoy their restaurant experience depends partly on the staffs skills:
• how well you understand customers’ needs and requirements
• what you say to them and how you say it
• your reaction to their questions and requests

12. Read carefully to the following conversation.

PART 1
Head Waiter: Good evening, ladies.
Thelma: Good evening.
Head Waiter: May I help you?
Thelma: A table for two, please.

PART 2
Head Waiter: Do you have a reservation?
Thelma: Oh no, I’m afraid we don’t.
Head Waiter: Just a moment, please. Let me see... Would you prefer to sit in the garden or indoors?
Thelma: In the garden would be fine.
Head Waiter: Very well, I’ll be able to seat you in ten minutes. You can have a seat in the bar and I’ll come and show you to your table as soon as it is set.
Thelma: Thank you very much.

PART 3
Waiter: Can I take your coats, ladies?
Thelma: Yes, please.
Louise: No, thank you. I prefer to keep it on. It might be a little cool outside.

PART 4
Head Waiter: Your table is ready, ladies. Would you follow me, please?
Thelma: Yes, of course.
Head Waiter: Will this table be all right?
Thelma: It’s fine, thank you.
Louise: It’s perfect.

PART 5
Waiter: May I bring you something to drink?
Thelma: Yes, I’ll have a glass of Chardonnay, please.
Louise: No, nothing for me, thank you.
Waiter: Here’s the menu. I’ll be right back with your wine, madam.
Thelma: Thank you.

13. Comprehension check. Now match each part of the conversation to its functions.
a. ... Accompagnare i clienti al tavolo e chiedere se è di loro gradimento.
b. ... Parlare con i clienti dell’eventuate prenotazione.
c. ... Chiedere ai clienti se desiderano qualcosa da bere.
d. ... Salutare e accogliere i clienti.
e. ... Offrire il proprio aiuto.

14. Vocabulary. Write the key phrases used in the following situations.
1. Greet customers.
.................................................................................................
2. Offer help.
.................................................................................................
3. Talk about reservations.
.................................................................................................
4. Escort guests to their table.
.................................................................................................
5. Ask if guests like the table.
.................................................................................................
6. Offer a drink.
.................................................................................................
7. Hand the menu to guests.
.................................................................................................

Language study

GREETING AND SEATING CUSTOMERS

 

W: Ambassadorrestaurant, good morning/evening, sir/madam. Have you got a reservation?
C: Yes, l/we have. I’ve/We’ve reserved a table for two.
W: Can I have your name, please?
What’s your name?
C: Hayden, Mr and Mrs Hayden.
W: Fine/Right.
W: Can I take your coats?
C: Thank you.
W: Follow me, please.

C: No, I’m afraid we haven’t.
W: I’m sorry, the restaurant is full now, but we can seat you in about half an hour. You can wait in the lounge/at the bar.
W: I have a table for you.

W: Please, come this way. Is this table all right? Would you prefer to sit near the window/near the dance floor/on the terrace/indoors/outdoors?

C: This table is fine, thank you. W: Very well, madam.

C:    I’d rather sit near the piano.
I don’t like this table. Could we sit over there?
W: I’m afraid that table is reserved.
W: Would you like an aperitif/a drink before your meal/before you order?

C: Yes, please. I’ll have a Campari.
    W: Here’s the menu and the wine list.
C: Thank you.

C:    No, nothing for me.

15. Comprehension check. Write a dialogue following the guidelines below.

1.Restaurant staff: Saluta il cliente e chiede se ha una prenotazione.
2.Customer: Dice di no.
3.Restaurant staff: Dice di essere spiacente, ma il ristorante è pieno e deve aspettare 10 minuti al bar.
4.Customer: Dice che va bene.
5.Restaurant staff: Chiede se può prendergli il cappotto.
6.Customer: Ringrazia.
7.Restaurant staff: Dice che il tavolo è pronto e invita il cliente a seguirlo al tavolo. Chiede se il tavolo gli piace.
8.Customer: Risponde che va bene.
9.Restaurant staff: Chiede se desidera qualcosa da bere prima di mangiare.
10.Customer: Ringrazia e dice che prende un bicchiere di Chardonnay.
11.Restaurant staff: Dice che ritorna subito con il suo vino.

Choose the phrase that best suits each of the following sentences.
could I have • may I suggest • would you like can I have • do you want • what about
1. Good evening. I’m the wine steward.................................................................................................a nice Merlot with
your dinner?
2. Here is your cocktail, madam.................................................................................................to order now?
3. ................................................................................................another coke, Jenny?
4. Pardon me, waiter,................................................................................................another Martini, please?
5. ................................................................................................some more grated Parmesan cheese, mum?
6. I’m going to the bar for another lager.................................................................................................another one, Nick?

TAKING FOOD ORDERS

Language study

FOOD ORDERS

Waiter: Can/May I take your order now, sir/madam?
Would you like to order now, sir/madam?
Are you ready to order, sir/madam?

Customer: Yes, I'll have the trenette with pesto.
I haven't decided yet.
I can't make up my mind. What do/would you suggest?
What would/do/can you recommend?

Waiter: I can recommend the roasted pork.
May I suggest the Milanese-style rice?
I'd suggest...
What about...?
Why don't you try...?
The crab cocktail is very nice.

Customer: I think I'll have that.
I'll have the pork.
OK, I'll take your advice.

Waiter: What would you like to order to start? Would you like to start with an appetiser?

Customer: To start, I'll have...
For a starter, I'll have...
Yes, I'd like to start with the marinated salmon.
I won't have a starter. I'll just have a main course.

Waiter: Very good/well, sir/madam.

 

 

Esempio – lettera di autocandidature in risposta ad un’offerta di lavoro.

Dear Sirs,

I have read your advertisement on the Nottingham Evening Post about a job offer as …………. .

Being a student at the B. catering school with two years experiences as waitress/ barmaid achieved through student internships and seasonal jobs, I am really interested in the position.

My IT knowledge is average.

My knowledge of English language is proficient. I can easily interact with customers in a speaking rather fluently, giving advices or suggestions about menus, wine lists, and the service and so on. Moreover, I have good interpersonal and customer service skills.

 

I believe I am suitable for this job because I find it challenging and I think I could contribute enthusiasm, dedication, multi-tasking capability, responsibility and good work ethic. I am a quick learner, resourceful, efficient and a hard- worker, with a good multitasking capability.

 

Thinking about the future, I would like to gain more experience, maybe abroad, in some big city to improve my language and professional skills. One day I would like to manage my own restaurant make it a well-known meeting point where people can relax and taste good coffee / wine ... after a day's work.

I am eager to meet with you to discuss how my qualifications could meet your needs.

 

Yours Faithfully