IV. Find in the text another way of expressing the following:

1. The eating utensils set for each diner.

The restaurant employee who welcomes and seats guests; often

called maltre'd.

Those areas in restaurant or hotel which the customer sees.

The kitchen, service, storage and other areas in a restaurant or

hotel which customer does not see.

5. A small stand on which trays and platters from the kitchen can be placed before and after serving food.

6. The number of tables or area served by one waiter or waitress.

7. An amount of money, usually a fixed percentage of the bill, given by the customer to the waiter or waitress.

8. The number of people served in one meal period divided by the number of available seats.

9. A percentage of the bill added in some countries for tips to the staff.

10. Different styles of table service. The most elaborate table service. The simplest table service.

Review

A. Mark each of the following statements true or false.

1. __ Guests in a restaurant or hotel see the front but not the back of the house.

2. __ Customers at a restaurant can tell a great deal about the place simply from its appearance.

3. ___ The size and arrangement of tables have little bearing on the income that the dining room will yield.

4. __ A restaurant which provides fifteen square feet per customer is very crowded.

5. __ One of the most flexible seating arrangements for a restaurant is a large number of tables for two people set against a banquette along the side of the room.

6. __ French table service is very elaborate, sometimes with two people at each station.

7. __ Russian table service requires only one person for each station.

8. ___ American table service is faster and simpler than French or Russian because the food is brought from the kitchen on plates rather than platters.

9. ___ The headwaiter or hostess has no responsibility for the work of the other dining room employees.

10. ___ Waiters and waitresses are important in restaurant merchandising because they have more contact with the guests than any of the other employees.

11. ___ A waitress is never expected to explain or recommend any particular dish on the menu.

12. __ A waiter's tips in a luxury restaurant average no more than ten percent of the check.

13. __ Many students take jobs as bussers on a part-time basis.

14. __ In some restaurants the tips are pooled so that the bussers receive a share.

15. __ The food in a restaurant is always a much more important factor than the service in making a customer want to come back.

B. Assuming the most formal kind of French service, indicate the employees who would perform each of the jobs listed below. In the case of a team of two, designate them as first and second waiter or waitress.

1. Accepting reservations by telephone. __________

2. Deciding on the size, number, and arrangement of tables. _________________

3. Setting the tables with covers. ________________________

4. Greeting the guests and conducting them to their tables. ___________________

5. Pouring water for the guests. _________________________

6. Taking the guests' food orders. ______________________

7. Taking the food order to the kitchen. _________________________

8. Returning from the kitchen with the food on platters. ______________________

9. Making a final preparation of the food in the dining room. _________________

10. Keeping the guests supplied with bread and butter. ______________________

11. Supervising the work of the other employees in the dining room. ________________

12. Removing soiled dishes from the table. _________________________

13. Serving coffee or tea. _____________________________

14. Thanking the guests as they leave the restaurant. _____________________