3. Speech exercises

Ex. 1. Answer the following questions about the text:

1. What is the range of establishments where catering is undertaken?

2. Can you name three different sorts of service?

3. What is finger-service?

4. What does snack-bar service provide?

5. Can the customers order hot dishes in the snack-bars?

6. What Kinds of Service do restaurants offer to the dinners?

7. What do "table d’hôte" and "table a la carte" mean?

8. What is the menu?

9. What is cheaper "table d’hôte" or "table a la’ carte"?

10. What does the cost of meal depend on?

Ex. 2. Discuss the following questions:

What kinds of service are provided at the University bars and canteen? What kinds of dinners do they serve? Prove your opinion.

Ex. 3. Retell the text.

Unit 2 text restaurant and its activity

When you arrive in the restaurant, you are shown the table, set and handed the menu which is a list of dishes where peculiarities of the dish, its weight and price are noted; but at most luxury restaurants weight and price are not written, besides, the names of dishes are given in French.

Because the menu is the most important part as well as the most profitable one, much attention should be paid to the dish selection and the cookery level.

Every first class restaurant has a number of traditional dishes called specialties (specials). The restaurants chiefs are proud of having preserved the old recipes and the ancient ways of cooking. They offer their visitors special dishes cooked according to the tradition and, of course, they make out their own new recipes.

Generally it is recognized that at functions the service method may take either assisted-service or self-one.

The different sorts of service (silver service and plate service) vary with the class of the establishment.

Silver service derives its name from the silver dish used by the waiter for bringing the food to the guest. A service fork and spoon are laid by the dish. The waiter manipulates both of them with one hand, picking the food from the silver dish to deposit it on the guest's plate.

Plate service is speedy and economical; it indicated a lower standard: the guest is served with food already placed on a plate.

It should be noted that the current trend seems to be for the starter and sweet course to be plate served, while the fish and main course are silver served; coffee may be offered by the full silver method.

When the meal is over, the waiter brings you a bill made out by the cashier. He makes sure that it is correct, then takes it back to the cash-desk. When the bill is cashed and receipted, the waiter brings it back to the guest with the change, if any. It is customary to tip waiters 10-15 per cent of the over all cost of the meal. Tipping (giving a small amount of money for service) is an old custom. It is used to show appreciation for good service. Besides the provision of food and drink service most restaurants propose their customers different sorts of additional services and amenities.

At the luxury restaurants the customers admit sophisticated atmosphere, live music, dancing, of course, excellent wine cellar.

At the night clubs customers can admit floor show and snack with drinks.

There are some restaurants where the reservation is advisable, in others it is necessary.

As a rule, the opening and closing hours of the food establishments are fixed.

The restaurants and bars often accept both cash and credit cards.