Vocabulary

1 patron – постоянный покупатель, клиент

2 go-go dancer – танцовщица в дискотеке

3 floor show – представление среди публики (в ночном клубе, ресторане, кабаре и т. п.)

4 elaborately – тщательно, детально разработанный

5 to hire – нанимать

6 to frequent – часто посещать

7 off-duty – не при исполнении служебных обязанностей

8 to pop up – неожиданно возникнуть

9 hangout – постоянное место сборищ/встреч (for)

10 gourmet – гастроном, гурман

Text work:

1. Agree or disagree with the following statements:

1 A bar is never called a pub or a tavern.

2 You can find only arm-chairs and sofas in a bar.

3 Sometimes the visitors can watch some entertainment programmes in a bar.

4 Bars can be differentiated by the type of entertainment and customers.

5 If you go to a salsa bar you’ll see there sport fans watching matches on large-screen tellies.

6 Bikers are not allowed to visit bars.

7 Wine in bars is usually suggested by glasses.

8 Only cheap wine is served in bars.

9 The menu of dishes is very poor in the bars.

10 Restaurant owners and chefs use wine bars as an opportunity for expansion.

2. Look through the text once again and tell your partner as much as you can about the given notions:

1 hotel lounges

2 entertainment on a stage

3 "gantry"

4 sports bars

5 discothèque

6 cop bars

7 singles bars

8 different and interesting wines

9 cheeses and desserts

10 dressed-down setting

3. Study the following extract and point out the main features of a cafeteria. Compare with your partner.

A cafeteria is a restaurant serving mostly ready-cooked food arranged behind a food-serving counter. There is little or no table service. Typically, a patron takes a tray and pushes it along a track in front of the counter. Depending on the establishment, servings may be ordered from attendants, selected as ready-made portions already on plates, or self-serve their own portions. In some establishments a few items, such as steaks, may be ordered specially prepared from the attendants. The patron waits for those items to be prepared or is given a number and they are brought to the table. Beverages may be filled from self-service dispensers or ordered from the attendants. At the end of the line a cashier rings up the purchases. At some self-service cafeterias, purchases are priced by weight, rather than by individual item.

The trays are taken to a table to eat. Institutional cafeterias may have common tables, but upscale cafeterias provide individual tables as in sit-down restaurants. Upscale cafeterias have traditional cutlery and crockery, and some have servers to carry the trays from the line to the patrons' tables, and/or bus the empty trays and used dishes.

A cafeteria differs from a "fast food" restaurant in that it will have a wider variety of prepared foods. For example, it may have a variety of roasts (beef, ham, turkey) ready for carving by a server, as well as other cooked entrées, rather than simply an offering of hamburgers or fried chicken.

4. Work with a partner. Make up a summary table of the main examples of catering business.

Type of a restaurant	Definition	Date of appearance	Atmosphere	Main dishes	Main beverages	Clientele
Restaurant
Pub
Coffeehouse
Bar
Tavern
Cafeteria

5. Project work.

What other types of restaurants do you know? Which of them are widely spread in your country (city)? Do you have your favourite one? What is special about it? Discuss these question with your partner. Make a presentation of your favourite restaurant.