Unit 3 at the restaurant

The origin of the word "restaurant" comes back to the 16^th century. At that time in France a popular soup was called “restaurant” because it was supposed to have restorative properties. A chef who served this particular soup had the word printed above the door of this eating house and gradually the word acquired its present connotation.

Nowadays saying "restaurant" we consider a selling unit being run at a profit; all offered facilities and services lead guests to making orders and, as a result, substantial takings.

The basic elements of sound catering are good food and drinks but decor and service play an important part.

Decor (which may include subdued lights, soft carpets and settees, crystal chandeliers, red velvet and brocade, etc.) helps to create the right atmosphere and refined surroundings for attracting customers.

The art of service can be defined as "the capacity to make customers feel at ease arrival, at home while they are here, and sorry to leave". Attentive, smooth and courteous service keeps the reputation of the establishments and allow to enjoy good cooking and good wines fully.

Before the serving of meal a number of preparations have to be carried out. The cleaning of the dining-room (sweeping the floors, dusting the furniture, polishing mirrors, silver), the changing of linen, the re-stocking of side-boards, the sharpening of knives take place before laying the table.

Laying the table begins an hour or so before meal-time. The assistant waiters first lay a cloth on each table, then the cutlery (including the right assortment of knives, spoons and forks). Table silver should be arranged in the order in which it is to be used, starting from the outside and going towards the plate. In other words the order of laying should be:

Table d'hôte Napkin Joint knife Fish knife Soup spoon Joint fork Fish fork Sweet fork Sweet spoon Side plate Side knife Paris goblet

Table a la carte fish plate (centre of cover) fish knife fish fork side plate side knife napkin Paris goblet

After the above covers been laid, the table lay-up should be completed by the addition of the following items:

• a salt cellar

• pepper castor

• cruets

• ashtrays

• table numbers

• table decorations

It is a civilized pleasure to take friends to dine out at such places, to have a nice party, to enjoy themselves at leisure.

Vocabulary notes

selling unit	-	тут: торговельний заклад
must be run at a profit	-	повинен функціонувати з метою одержання прибутку
make an order	-	робити замовлення
chef (фр.)	-	кухар чоловічого роду, шеф-кухар
settée	-	маленькі дивани
chandelier	-	люстра
brocade	-	парча
refined surroundings	-	вишукане оточення
attract (v)	-	приваблювати
customer (client)	-	відвідувач
courteous	-	ввічливий
carry out (v)	-	проводити
re-stock (v)	-	відновлювати запаси
table silver	-	столове срібло
table lay-up	-	сервірування столу
salt cellars	-	сільничка
pepper castors	-	перечниця
cruets	-	пляшечки для оцту
dine out (v)	-	їсти поза домівкою
sample (v)	-	дегустувати
undue	-	надмірний
enhance (v)	-	тут: підкреслювати

Answer the following questions:

1. How did the word "restaurant" appear?

2. What is a modern restaurant?

3. What are the basic elements of catering?

4. What other elements of catering do you know?

5. What part does decor play in attracting customers?

6. How does service enhance the pleasure of dining out?

7. What preparations take place before laying the table?

8. What does table silver include?

9. Why can dining out be called a civilized pleasure?