Ex. 2. Read and translate the following groups of words derived from a common

root:

1)use - used - unused - abused - usable - usage - disuse - usual - usually

-unusual - unusually;

2)calculate -calculating - calculation - recalculating - recalculation

3)operate - operator - operative - operation - operating;

4)present - presenter - presentable - presentation - representation - representative;

5)differ - difference - different - indifference - indifferent - differentiate;

6)manage - manager - managerial - management - mismanagement;

7)lean - cleaner - unclean - cleanly - clean-cut - cleanliness - cleanse - cleanser - «Kleenex»;

8)sure - insurance - assure - assurance - assured - reassure - reassured - reassurance - ensure;

9)dine - diner - diner-out - dinner - dinette - dining-room - dinero.

Ex. 3. Read the text and translate it. While reading the text try and find answers to these questions:

1.What two categories are restaurant operations generally subdivided into?

2.Whose responsibility is to hold the door open and welcome the guests to the restaurant?

3.Whose function is to rotate arriving guests among the sections or stations?

4.What is the difference between the front and the back of the house area?

DUTIES OF MANAGERS, HOSTESSES, AND SERVERS

FRONT OF THE HOUSE

Restaurant operations are generally divided between what is commonly called front of the house and back of the house. A sample organization chart shows the differences between the front and back of the house areas:

Duties of managers

The restaurant is run by the general manager, or restaurant manager. Depending upon the size and sales volume of the restaurant, there may be more managers with special responsibilities such as kitchen manager, bar manager, and dining room manager. These managers are usually to cross-trained in order to relieve each other.

In the front of the house, restaurant operation begins with creating what is called «curbside appeal», or keeping the restaurant looking attractive and welcoming.

Ray Kroc, of McDonald's, once spent a couple of hours in a good suit with one of his restaurant managers, cleaning up the parking lot of one of his restaurants. Word soon got around to the other stores that management begins in the parking lot and ends in the bathrooms. Most restaurant chains have checklists that each manager uses. In the front of the house, the parking lot, including the flower gardens, need to be maintained in good order.

Duties of hostesses

As guests approach the restaurant, hostesses may hold the door open and welcome them to the restaurant. At Mike Hurst's 15th Street Fisheries restaurant in Ft. Lauderdale, hostesses welcome the guests by assuring them that «we're glad you 're here»!

Once inside, hostesses greet guests appropriately and, if seating is available, escort them to a table. If there is a wait, the hostess will take the guests' names and ask for their table preference.

Aside from greeting the guests, one of the functions of the hostess is to rotate arriving guests among the sections or stations. This ensures an even and timely distribution of guests — otherwise one section may get overloaded. Guests are sometimes asked to wait a few minutes even if tables are available. This is done to help spread the kitchen's workload.

Hostesses maintain a book,, showing the sections and tables, that they use to keep track of which tables are occupied. Hostesses escort guests to the tables, present menus, and may explain special sales promotions. Some may also remove excess covers from the table.

Duties of servers

In one restaurants, servers are allocated a certain number of tables, which may vary depending upon the size of the tables and the volume of the restaurant. Normally, five is the maximum. In other restaurants, servers rotate within their section to cover three or four tables.

The server introduces him/herself, offers a variety of beverages and/or specials,

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or invites guests to select from the menu. This is known as suggestive selling. The server then takes the entree orders. Often, when taking orders, the server begins at a designated point and takes the orders clockwise from that point. In this way, the server will automatically know which person is having a particular dish. When the entrees are ready, the server brings them to the table. He or she checks a few minutes later to see if everything is to the guests' liking and perhaps asks if they would like another beverage.

Busers and servers may clear the entree plates, while servers suggestively sell desserts by describing, recommending, or showing the desserts.

Coffee and after-dinner cocktails are also offered. Suggestions for steps to take in table service include the following:

1.Greet the guests.

2.Introduce and suggestively sell beverages.

3.Suggest appetizers.

4.Take orders.

5.Check to see everything is to the guests' liking within two bites of he

entrees.

6.Ask if the guests would like another drink.

7.Bring out dessert tray and suggest after-dinner drinks and coffee.

In addition to the seven steps of the table service, servers are expected to be NCO (neat, clean, and organized) and to help ensure that hot food is served hot, and cold food is served cold.

Ex. 1. Answer the questions on the text:

D u t i e s of m a n a g e r s

1.What does the number of managers in a restaurant depend upon?

2.What kinds of managers are there in a large restaurant?

3.What are the various responsibilities of managers in a large restaurant?

4.Why are managers in large restaurants usually cross-trained?

5.What does restaurant operation in the front of the house begin with?

6.Do you agree that management of a restaurant begins in the parking lot and ends in the bathrooms? Prove your point of view.

D u t i e s of h o s t e s s e s

1.Why are hostesses to escort the visitors to their seats?

2.What will the hostess do if seating is available?

3.What will the hostess do if there is a wait?

4.Why are guests sometimes asked to wait a few minutes even if tables are available?

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5. What can the hostess do to help spread the kitchen s workload?

D u t i e s of s e r v e r s

1.What does the number of tables each server is allocated depend upon?

2.How many tables are servers normally allocated?

3.When does the server take the entree orders?

4.What technique does the server use to automatically know which person is having a particular dish?

5.When are servers usually phased out if the restaurant is quiet?

Ex. 2. Composee the sentences using proper words and phrases.

a) the number of tables; b) suggestive selling; c) the door open; d) table; I§) is available; f) sell; g) were ready; h) were asked; i) the lunch hour; f) a particular dish; k) arriving guests; 1) cross-trained; m) checklists; | n) busers; o) cocktail

Ex. 3. Say whether the following statements are true or false.

Comment on the true statements and correct the false ones.

1.If seating is available, the hostess will take the guests's names and ask for their table preference.

2.Most restaurants are run by the general manager.

3.Each server is allocated seven tables maximum. .

4.The hostess introduces herself, offers a variety of beverages and invites guests to select from the menu.

5.The server takes the entree orders.

6.If there is a wait, the hostess will escort the guests to a table.

7.Servers are expected to be NCO.

8.Hostesses are usually cross-trained in order to relieve each other.

9.Restaurant operation begins with keeping the restaurant looking attractive and welcoming.

Ex. 4. Think of your own story, using the following words and wordcombinations:

• employed;

• experienced restaurant managers;

• kitchen and bar managers;

• everything was to the guests's liking;

• the parking lot and the bathrooms;

• word soon got around to other districts;

• worked at a profit;

• proved to be the best restaurant in town.

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