Тексты для ИГА специальность «Организация обслуживания в общественном питания» (примерные)

Waiter's duties

1. The staff of the restaurant can be divided into two groups.

2. One group works in the kitchen.

3. Another group works in the dining room.

4. They serve the customers.

5. They are waiters and waitresses.

6. They have a lot of work to do.

7. In the morning they dust the tables, chairs, changes table-cloths on the tables and the flowers in the vases.

8. Then they set tables for dinner.

9. They bring cruet-sets, napkins, menu-cards and put clean covers: plates, glasses, spoons, forks and knives on the tables.

10. When dinner time comes the waiters receive guests.

11. They give menu-cards to the guests and take orders.

12. They recommend dishes and specialties to the customers.

13. And of course, they serve meals to their guests.

14. When the meal is over the waiter brings the bill.

15. At the end of the working day the waiter counts the money and gives the cash to the cashier.

16. At last the waiter clean the tables and they are free to go home.

17. Waiters must have good manners.

18. They must be neat and clean at all times.

Waiter’s working day

1. The staff of the restaurant can be divided into two groups.

2. One group works in the kitchen.

3. They prepare meals for the customers.

4. Another group works in the dining room.

5. They serve the customers.

6. Waiters and waitresses usually come to work at 9 or 10 o’clock in the morning.

7. They have a lot of work to do.

8. They dust the tables, chairs, changes table-cloths on the tables and the flowers in the vases.

9. Then they set tables for dinner.

10. They bring cruet-sets, napkins, menu-cards and put clean covers: plates, glasses, spoons, forks and knives on the tables.

11. Lunch begins at 1 o’clock.

12. Waiters serve lunch till 4 o’clock.

13. They recommend dishes to the customers.

14. The customers choose table’hote or a’la cart dishes.

15. Dinner usually begins at 5 p.m. and waiters serve the guests till 11 p.m.

16. They recommend them specialties of the restaurant.

17. When guests leave the restaurant waiters count money and give the cash to the cashier.

18. Then the waiter clean the tables and they are free to go home.

Highly-qualified waiter.

1. The staff of the restaurant can be divided into two groups.

2. One group works in the kitchen.

3. They prepare meals for the customers.

4. Another group works in the dining room.

5. They serve the customers.

6. Good waiters are very important in the restaurant business.

7. They are in direct contact with the customers.

8. They make a friendly atmosphere.

9. They also give good serves to the customers.

10. The waiters have good manners.

11. They are always polite.

12. The appearance of the waiters is very important too.

13. Their uniforms are clean and pressed.

14. Customers always choose the restaurants with good service.

15. If the service is good customers want to come there again.

16. Good waiters like to work with people and make them happy.

17. Restaurant business is very popular nowadays.

18. We hope we’ll be competent and highly-qualified specialists.

The staff of the restaurant.

1. The staff of the restaurant can be divided into two groups.

2. One group works in the kitchen.

3. They prepare meals for the customers.

4. Another group works in the dining room.

5. They serve the customers.

6. The kitchen staff consists of a chief, cook, cooks, and kitchen hands.

7. Chef cook controls and coordinates the works of the staff in the kitchen.

8. The cooks make different dishes according to the customers’ orders.

9. The kitchen hands keep the kitchen clean, peel vegetables and wash the dishes.

10. The service staff include waiters and waitresses, head waiters, barmen.

11. The head-waiter greets the guests when they arrive and show them to their tables.

12. The main part of his job is to control and coordinate the work of the staff in the dinning room.

13. A barman makes cocktails and strong drinks for the customers.

14. Waiters and waitresses have a lot of work to do.

15. Their job is to take orders and to serve meals to their guests.

16. Their work is important to the success of the restaurant.

17. Restaurant business is very popular nowadays.

18. We hope we’ll be competent and highly-qualified specialists.

The headwaiter’s duties.

1. The staff of the restaurant can be divided into two groups.

2. One group works in the kitchen.

3. They prepare meals for the customers.

4. Another group works in the dining room.

5. They serve the customers.

6. The service staff consists of headwaiter, barmen, waiters and waitresses.

7. The headwaiter comes to the restaurant before it opens.

8. The main part of his job is to control and coordinate the work of the staff in the dining room.

9. He also greets the guests when they arrive and shows them to their tables.

10. He also has to deal with the customers who are not pleased with the quality of dishes or service.

11. The headwaiter is in direct contact with the customers.

12. The headwaiter is responsible for the organization of various banquets.

13. He also works with all kinds of restaurant papers.

14. The headwaiter must be responsible, sociable and polite.

15. Restaurant business is very popular nowadays.

16. We hope we’ll be competent and highly-qualified specialists.

17. We’ll develop our own business.

18. We’ll be successful in our life.

The service staff of the restaurant.