4. Going out to eat in a restaurant (text "Eating out")

In these 4 dialoges we observe different kinds of situations in a restauant. In the 1st dialog the restaurant was ovecrowded and the person hadn`t booked a table beforehand. That`s why they couldn`t find free sits and they had to ask a waiter for a help to fit them in somewhere. And that`s why the table was not very good. In oder to get rid of such situations I can reccommend everybody to book a table beforehand.

In the 2nd dialog two girls also hadn`t booked a table beforehand, but, luckily, there was enough free sits in the restaurant. They oder their dishes very quickly. Their cours cons of avocado prawn, trout, some vegetables and orange juice.

In the 3rd dialog the service of the restaurant was bad enough, because two person didn`t get a starter, which they had odered. Despite the fact, that the fish for the main course was good, they got out of here so as not to be late for their film.

In the 4th dialog the service of the restaurant also wasn`t good enough: the avocado didnt come, but the waiter included it in the bill. But it was more surprisingly, that servise also was included in the bill. That`s why the visitor asked the waiter to check it.

To sum it up, I’d like to say that the greatest difference between the Belarussian and the British people is that they tend to eat out more. Most of the time they prefer going to fast-food places or traditional pubs, while we mostly eat at home, and visit restaurants only on special occasions or sometimes at week-ends.

5. Share the recipe for Irish oatmeal (text «The last innocent meal»)

In the dialog «The last innocent meal» Maria Cunningham shared the recipy for Irish oatmeal. It includes a cup of oats and pour 1 and ½ cups of boiling water over it, with a little salt in the water. Stir it, cover it, and let it stand overnight, preferably in a low oven, 200 degrees, all night long.In the morning she simply heat it as hot as wish, and stir and serve.Pay attention to the lumps. Lumps should not exist. You can add some brown sugar, and a little bit of cream or light cream, just to your liking.

6. Table manners (text "At the table")

In this dialog we got an acquaintance with Craig Claiborne, the food editor in the New York Times. He and Susan Stamberg had a talk about table manners. Craig saig that he was worried about our table manners and said that we should be proper at the table. As Craig said, he would never go in public with dirty fingernails. And he wouldn`t go out if his tie at half-mast, despite the fact, that he liked a casual style in clothes. TO his mind, all this things are just the niceties of life. And what about candles, putting on the table? He thought, that we should never put a candle on a table that would impair the flow of vision. The same thing is true about flowers. As Craig said, many people are a nuts in wine service. And in order not to be a nuts, you should hold the wine glass by steam, you should never touch the rim with another part of your bogy except lips. Always wipe your lips before you take a sip of vine each time! In their talk Craig made the difference between wine and champaigne. He said, that champaigne was wine, and the proper way to say "Would you care for a glass of still wine or a glass of champaigne?". It is also important, when we pour wine: we should always hold the wine bottle by the label, because if it dripped down onto the label, it would be very unsightly.

There are some simple advices, that will help you to be as well-mannered, as Craig Claiborne.