2. Соедините разрозненные части выражений и составных слов.

1	to dine	A	oneself
2	to help	B	out
3	Foodservice	C	chef
4	Seafood	D	guide
5	to take	E	amenities
6	Restaurant	F	industry
7	bring your own	G	poisoning
8	to be consumed	H	restaurant
9	Star	I	the order
10	Dining	J	meal
11	Food	K	booze
12	Shared	L	on the premises

3. Заполните пробелы недостающими словами из списка (Упражнение 1).

1. To escape the fighting, his family had to________ from their village.

2. There is no better way of serving wine than using some exquisite and ________ wine glasses.

3. In a restaurant, a __________ is a presentation of food and beverage offerings.

4. Bad men as frequently prosper and __________, and that by the means of their wickedness.

5. However, if a restaurant menu says service is included, that is legit—this is the tip, and it will be added automatically to the ________.

6. There are many good reasons for choosing to _________, but at a formal restaurant, or even at a fast food restaurant, it can be expensive.

7. As I frequently do when I eat at an Italian _________, I ordered a calzone, in this case with ham and cheese.

8. The _________ from the fundraiser will go to the charity.

9. French __________ is considered to be one of the world's most refined and elegant styles of cooking.

10. She __________ to a biscuit.

4. Сократите данные предложения, заменяя словами из списка (Упражнение 1) выделенные курсивом конструкции. Если это необходимо, измените порядок слов.

1. The techniques used in handcrafting silver have changed little since the ancient past.

2. She seated herself at a small table alone, and an attentive man whose job is to serve customers at their tables in a restaurant at once approached to take her order.

3. There are various natural and artificially prepared drinks other than water that one can choose from these days.

4. To get rid of all the limiting conditions and measures you'll have to register and pay for a license.

5. A pub has to be granted a license by the local justices.

6. The company has moved to new building, together with its land and outbuildings.

7. The major thing that blocks our way to achieving that goal is money.

5. Дайте ответ на нижеследующий вопрос:

What is a restaurant? Why do restaurants seem to come and go all the time?

6. Затем, используя данный текст для получения дополнительной информации, расширьте свой ответ:

A restaurant is an establishment that serves prepared food and beverages to be consumed on the premises. The term covers a multiplicity of venues and a diversity of styles of cuisine.

Restaurants are sometimes a feature of a larger complex, typically a hotel, where the dining amenities are provided for the convenience of the residents and, of course, for the hotel to maximize their potential revenue. Such restaurants are often also open to non-residents.

History

The term "restaurant" (from the French "restaurer", to restore) first appeared in the 16^th century, meaning "a food which restores", and referred specifically to a rich, highly flavoured soup. The modern sense of the word was born in around 1765 when a Parisian soup-seller named Boulanger opened his establishment. The first restaurant in the form that became standard (customers sitting down with individual portions at individual tables, selecting food from menus, during fixed opening hours) was the Grand Taverne de Londres, founded in 1782 by a man named Beauvilliers.

Whilst inns and taverns were known from antiquity, these were establishments aimed at travellers, and in general locals would rarely eat there. The restaurant became established in France after the French Revolution broke up catering guilds and forced the aristocracy to flee, leaving a retinue of servants with the skills to cook excellent food; whilst at the same time numerous provincials arrived in Paris with no family to cook for them. Restaurants were the means by which these two could be brought together — and the French tradition of dining out was born. In this period the star chef Antonin Careme, often credited with founding classic French cuisine, flourished, becoming known as the "Cook of Kings and the King of Cooks."

Restaurants spread rapidly to the United States, with the first (Jul-lien's Restarator) opening in Boston in 1794, and they spread rapidly thereafter. Most however continued on the standard approach (Service a la franchise) of providing a shared meal on the table to which customers would then help themselves, something which encouraged them to eat rather quickly. The modern formal style of dining, where customers are given a plate with the food already arranged on it, is known as Service a la russe as it is said to have been introduced to France by the Russian Prince Kourakin in the 1830s, from where it spread rapidly in England and beyond.

Types of Restaurants

Restaurants range from unpretentious lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and wines in a formal setting. In the former case, clients are not expected to wear formal wear. In the latter case, clients generally wear formal clothing, though this varies between cultures.

The standard way in which restaurants operate is that customers sit at tables, a waiter comes to take their order, and later brings the food, and the customers pay the bill afterwards. Depending on local custom, a tip of varying proportions of the bill (often 10-20 %) is added, which (usually) goes to the staff rather than the restaurant.

Restaurants often specialize in certain types of food. For example, there are seafood restaurants, vegetarian restaurants or ethnic restaurants. Generally speaking, restaurants selling "local" food are simply called restaurants, while restaurants selling food of foreign origin are called accordingly, for example, a Chinese restaurant and a French restaurant.

Depending on local customs and the establishment, restaurants may or may not serve alcoholic beverages. Often, laws governing the sale of alcohol prohibit restaurants from selling alcohol without a meal, because otherwise, such a sale would be an activity for a bar, which are meant to have more severe restrictions. Some restaurants are licensed to serve alcohol ("fully licensed"), and/or permit customers to "bring your own" alcohol (BYO / BYOB*).

Restaurant Guides

Restaurant guides list the best places to eat. One of the most famous of these, in Western Europe, is the Michelin series of guides which accord from 1 to 3 stars to restaurants they perceive to be of high culinary merit. Restaurants with stars in the Michelin guide are formal, expensive establishments; in general the more stars awarded, the higher the prices. In the United States, the Mobil Travel Guides and the American Automobile Association rate restaurants on a similar 1 to 5 star (Mobil) or Diamond (AAA) scale. Three, four, and five star ratings are roughly equivalent to the Michelin one, two, and three star ratings while one and two star ratings typically indicate more casual places to eat. The popular Zagat Survey compiles individuals' comments about restaurants but does not pass an "official" critical assessment.

Nearly all major American newspapers employ restaurant critics and publish online dining guides for the cities they serve. American newspaper restaurant critics typically visit dining establishments anonymously and return several times so as to sample the entire menu. Newspaper restaurant guides, therefore, tend to provide the most thorough coverage of various cities’ dining options.

Economics

In economics, restaurants are the end of the supply chain in the food service industry. There is usually too much competition in most cities since barriers to entry are relatively low, which means that for most restaurants, it is hard to make a profit. In most First World industrialized countries, restaurants are heavily regulated to ensure the health and safety of the customers.

The typical restaurant owner faces many obstacles to success, including rising initial capital, finding competent and skilled labour, maintaining consistent and excellent food quality, maintaining high standards of safety, and the constant hassle of minimizing potential liability for any food poisoning or accidents that may occur. This is why restaurants seem to come and go all the time.