Text 32 Dine in different kinds of restaurants

The rules and practices are different in different kinds of restaurants. If you know what to expect, you will feel more comfortable. Here are some of the things you can expect:

• Fast-food Restaurants. In a fast-food restaurant, you walk up to a counter and order your food from a server/cashier. There may be a line-or several lines if there are several cashiers. Just stand at the end of the line and wait until it is your turn to order. The menu is usually hanging on the wall near the counter. You pay for your food when you order it.

The server may give you your food right away, or he may give you an order number. If you get an order number, just step away from the counter and wait for your number to be called. Usually you must go back to the counter to get your food, but some fast-food restaurants bring it to your table. Your food will be on a tray, unless you ordered it to go. If you eat at the restaurant, it is good manners to throw away your trash when you are finished.

Many fast-food restaurants have drive-in windows where you can order your food to go without leaving your car.

• Restaurants. When you first walk into some restaurants, you will find a sign that says “Please Wait to Be Seated.” Just wait. Someone will come and lead you to table. In many cities, restaurants offer smoking and non-smoking sections. The person who seats you may ask if you want smoking or non-smoking. In other restaurants, you can walk in and sit down at any table or booth you want.

When you are seated, a waiter will come with a menu and ask what you want to drink. Be sure to notice signs around the restaurant advertising the daily specials, which are special low prices that day for certain meals. While the waiter gets you drinks, you can read the menu. If you have not decided what you want to eat when the waiter returns, ask for more time. If you want to know how a certain item is cooked, or if you want special combinations not on the menu, ask the waiter.

Usually, everyone at a table is served at the same time. An exception is when one person orders only an entree and another orders a full dinner. The dinner may have two parts: a salad or other appetizer served first and the entree served second. The person who ordered a full dinner would eat his or her salad while the other person waits. Then both people would get their entrees at the same time.

During your meal, your waiter should come by your table once or twice to ask if you need anything. If you need help during the meal and the waiter is not there, try to catch his eye by raising one hand slightly. The waiter should immediately come to your table.

After you finish eating, the waiter should clear away the dirty dishes and ask if you want dessert. If you don’t want dessert, then he should put your bill on the table. If you do want dessert, then he should put your bill on the table after he clears away your dessert dishes. You may stay and talk as long as you want, even after the waiter has left your bill on the table. However, if the restaurant is very busy and people are waiting for a table, it is polite to leave when you are finished eating.

A waiter’s job is to serve you. You will pay for that service. When the meal is finished, you are expected to pay a tip for service. Standard tips are 15 to 20 percent of the total bill before tax. If the service is very bad, you may choose not to leave a tip or to leave only 10 percent. A 20 percent tip tells the waiter he did an excellent job. Tips do not need to be exact amounts. Leaving pennies in the tip is an insult to the waiter.

If you pay your bill with a credit card, you may add the waiter’s tip to the bill. If you pay with cash, put the tip on the table as you leave. The waiter will pick it up.

• Cafeterias. In cafeteria, you will usually find a line of people trying to choose their food. If so, then get in line behind them. You’ll pick up a tray and silverware wrapped in a napkin before you come to the food.

As you walk through the food line, tell the food servers what you want. They will put your choice on a dish and hand you the dish to put on your tray. The prices for all the food items are usually listed on a sign behind the food servers.

At the end of the line, a checkout clerk will give you a bill that adds up your food cost. Most often, you then take your tray to a table and sit down to eat. Afterwards, your leave your dirty dishes on the table and take the bill to the cashier. You must pay your ticket to get out of the restaurant. You do not pay tips in a cafeteria. Most of them don’t take checks or credit cards.

• Fancy Restaurants. Food and drink at fancy restaurants are usually expensive. They offer the best in food and service. The decor is appealing. People dress up and make the meal a special event.

For fancy restaurants, you must make a reservation. That means you must call ahead to say:

1. What day or evening you are coming.

2. How many people are coming.

3. What time you are coming.

The restaurant will save a table just for you.

HOW TO FIGURE A TIP Most often you will want to tip 15 to 20 percent of the total bill. There’s an easy way to figure it. Calculate 10 percent of the bill. You can do this in your head by moving the decimal point one place to the left. For example, of your meal was $12.00, 10 percent would be $1.20. that’s the amount you pay for the worst service. Double that amount. Twice $1.20 is $2.40. that’s the amount you pay for the best service. For usual service, find some amount between $1.20 and $2.40 that is easy to give. Most people would probably give $2.00 because it’s easy. A true 15 percent tip would be $1.80, so at $2.00 you have paid just over 15 percent.

DIALOGUES

Read the dialogues 1-6, learn the useful expressions and dramatize that you liked. Dialogue 1 A Restaurant Kitchen.

Waitress: Hurry up, Chef! I have 12 customers, and they all want today’s special. Some of them have been waiting for 15 minutes. They’re getting upset.

Chef: I know, I know, but I only have two hands. You’ll have to help me.

Waitress: Help you? That’s not my job. I’m a waitress, not a cook.

Chef: Well, one of my assistants is off today, and the other is out sick.

Waitress: Oh, OK What do I do first?

Chef: Well, start putting the meat on the plates, and I’ll finish these vegetables.

Waitress: OK Is that enough meat?

Chef: Hmm. That’s a little too much. Take some off.

Waitress: What about potatoes?

Chef: Oh, put on plenty of potatoes – they’re cheap – and lots of peas.

Waitress: All right. Can I take them out now?

Chef: Have you put the gravy on yet?

Waitress: Huh? Oh, no, I haven’t. Where is it?

Chef: Here it is.

Waitress: Oh, there isn’t enough gravy.

Chef: There’s plenty in that pot over there.

Waitress: Here? O.K. I’ve got it.

Chef: Fine. Now you can begin taking the plates out to the customers.

Waitress: Whew! They’re hot!

Chef: Well, use a dish towel. And don’t carry too many plates. You might drop them.

Waitress: Oh, I won’t drop them. I’ve never dropped a plate in my life!

(Crash!)

(from “American Streamline”)

Dialogue 2 In a restaurant.

Waiter: Good evening. Two for dinner.

Boris: Yes, that’s right.

Waiter: You can leave your coats here. Were would you like to sit?

Boris: Thank you. Where would you like to sit, Natalie?

Waiter: Would you like this table by the window?

Boris: Yes, that’s nice. Could we see the menu?

Waiter: Certainly. Here it is. Shall I give you few minutes to look at it?

Boris: Yes. We’ll order in a few minutes.

Boris: Do you want an appetizer?

Natalie: Hmm. I think I’ll have a shrimp cocktail. I’m crazy about shrimp. What about you?

Boris: I’m not sure. I can’t decide.

Natalie: Oh, if I were you, I’d have the smoked salmon. You always say you like smoked salmon, and you haven’t had any for a long time.

Waiter: Are you ready to order now?

Boris: Yes, one shrimp cocktail and one smoked salmon, please.

Waiter: Fine. And the entree?

Boris: Well, we can’t decide between the veal and the chicken. What do you recommend?

Waiter: Both are good, but if I were you I’d have the veal. It’s the speciality of the house.

Waiter: What would you like with the veal! Maybe some vegetables?

Natalie: Yes. Some zucchini, some carrots, and some boiled potatoes.

Waiter: And a salad?

Natalie: Bring me a mixed salad with the entree, please.

Waiter: All right. Will you want dessert?

Natalie: Can we order that later?

Waiter: Of course.

Waiter: Would you like a bottle of red wine? May I suggest something?

Boris: Sure.

Waiter: Why don’t you have a carafe of our house wine. It’s Chilean. You’ll like it.

Boris: That sounds fine. Let’s try it.

(from “American Streamline”)

Dialogue 3 Mrs. Lovett’s Speciality.

Judy: Am I late?

Pete: Not really. The contest is just starting.

Judy: Good. Who are we watching now?

Pete: Jane Lovett. She won first prize last year and the year before.

Judy: What’s he making?

Pete: A meat pie. It’s her specialty.

Judy: She is putting apples in a meat pie!

Pete: Just one or two. It gives the meat a nice flavour.

Judy: It does? I guess I don’t know much about cooking.

Pete: So what? Just pay attention. You can learn by watching Jane.

Judy: No thanks, Pete. I think I prefer restaurants.

Dialogue 4 Too Many Judges.

Lionel: This meat pie isn’t very good.

Harding: I agree. It’s not good enough to win first prize.

Lionel: It’s too salty.

Harding: No, Lionel, it’s too sweet. There are too many apples in it.

Lionel: Apples! This is a meat pie.

Harding: Mrs. Lovett puts apples in her meat pie, you know. She says it adds flavour.

Lionel: Do you believe that? You probably think she puts steak in her apple pie.

Harding: Are you saying I don’t know good food?

Lionel: You don’t know enough to judge this contest.

Harding: Oh no? And you do? Maybe you’d like to try this cream pie, then.

Creighton: Gentlemen, gentlemen, please...

Dialogue 5 At The Restaurant.

Maitre D’: Good evening.

Mr. Novak: Hello. I’d like to make a reservation for next Saturday night.

Maitre D’: All right. How many are there in your party, sir, and what time would you like to come?

Mr. Novak: At 7:30, and there’ll be four of us.

Maitre D’: Just a moment, please… I’m afraid I don’t have anything for four at 7:30.Would 8:00 be all right?

Mr. Novak: Yes, it would.

Maitre D’: Yuor name please.

Mr. Novak: Novak.

Maitre D’: All right, Mr Novak, I’ve reserved a table for a party of four at 8:00 this coming Saturday.

Mr. Novak: Thank you. Goodbye.

Maitre D’: Goodbye.

Dialogue 6

Woman: Oh, it’s lovely!

Man: Mmm, it smells wonderful! Shall we find a table?

Woman: No, the sign says “Please wait to be seated”, so someone’ll come and show us to a table. Here she comes now.

Hostess: Good evening. Two?

Man: We’re expecting two more in a few minutes, so there’ll be four us.

Hostess: Then I’m afraid it’ll be ten minutes before I can seat you. Would you like to have a cocktail in our lounge while you are waiting?

Woman: Oh, yes, let’s do that.

Hostess: I’ll let you know when your table is ready.

Dialogue 7

You will read conversations 7 and 8. In the restaurant. Watch the way people ask the waiter about things on the menu.

Waiter: Have you decided, sir?

Customer: Not quite. What’s chicken tebiyaki?

Waiter: It’s white meat-boneless chicken breast – marinated in a brown sauce that’s a little bit sweet, and char-broiled for just a few minutes so it’s still juicy. It’s really very good.

Customer: It sounds good, all right. I’ll take your word for it and try some.

Waiter: All right, one chicken tebiyaki.

Dialogue 8

Waiter: May I take your order?

Customer: I think so… what are the stuffed mushrooms like?

Waiter: They’re mushrooms filled with bread and cheese mixed with herbs and species, and then baked. They are served warm. Would you like to try some?

Customer: No, thank you. I’ll just have the beefsteak, medium-rare, please.

Waiter: Are you ready for dessert?

Customer: Yes, I believe so. What’s your cheese-cake like?

Waiter: It’s a very rich and creamy cheese-cake, and comes with whirled cream on top. Can I bring you a piece?

Customer: Oh, yes, that sounds delicious.

Dialogue 9 Ordering A Meal.

Read the dialogue and write the one of your own.

• Is this table free, waiter?

• I’m sorry, sir, these two tables have just been reserved by telephone, but that one over there’s free.

• What a pity! We wanted to be near the dance-floor. Still, it doesn’t matter, we’ll take it… The menu, please.

• Here you are, sir.

• Well, let’s see. What will you have, darling?

• Oh, I don’t want much to eat, I’m not very hungry… I think I’ll have ox-tail soup and fried plaice with chips.

• Hm, I’m rather hungry. I’ll start with some hors-d’oeuvre.

• And to follow?

• A steak with baked potatoes and peas.

• Very good… What sweet would you like?

• I’ll have fruit-salad.

• So will I. And we’ll have two coffees, please.

• Black or white?

• White, please.

• Waitor! The bill, please.

Dialogue 10

Read and enjoy the dialogue, then present the similar one using your own experience or imagination

–Ron, are you scared of girls?

–Yes, Dad. When I meet a girl I never know what to do. I just pull me cap down over me face and hope she’ll go away.

–Oh, Ron.

–I can’t think of anything to say.

–Oh, Ron, knowing what to say is the easiest part. There’s – there’s hundreds of acceptable phrases.

Er – “Excuse me, but do you come here often?”

–I live here, Dad.

–Ron – I – I know where you live. I mean, you might say, for example, “Can I get you a still lemon?” or “I find the company in here rather boring. Let’s take a stroll in the shrubbery.” You get it, Ron?

–No, Dad.

–Well, try and remember. It’s important that you get over this shyness, Ron. I don’t like it. How do you expect to get married and have children if you won’t go near a girl?

–I’ll think of something.

Some time later.

–Good evening. Are you the gentleman in the cinema to whom I sat next?

–It’s a girl! Go away! I’m all alone!

– But it – it’s about your cap.

– My cap?

– You left your cap under the seat when you went. I saw your address inside, so I, well, I took the liberty of brining it round.

– Oh!

– I do hope you were up.

– Up what?

– I haven’t got you out of bed, I mean.

– No. Did you say I was the one who was sitting next to you?

– Yes.

– Then you must be the one who was sitting next to me.

– Well, yes, that’s right.

– You’d better come in.

– Oh? Come in? Well, I’m rather soaked. Perhaps I’d better just dry off a bit. Thank you.

– The parlour’s through here.

– Shall I sit on the sofa?

– If you like.

– Thank you.

– Excuse me, but do you come here often?

– Come where?

– I don’t know. Dad didn’t tell me what’s next.

– You know, I hope you don’t mind my saying this, but in the pictures I could only see you profile. I, I thought you were much darker skinned.

– I’d been eating a choc ice.

– You eat a lot in the pictures, don’t you? I could hear.

– Only mixed nuts and a choc ice and my chewing gum apple during the adverts.

– I like eating in the pictures too.

– Do you? What’s you favourite flavour of the month?

– Nealopitan.

– Ne-That’s mine too.

– Is it?

– Yeah.

– Well, isn’t that strange? Oh – there is me, just happening to find your cap, and then it turns out we both like Nealopitan ice cream. Sends a shiver up your spine, doesn’t it?

– If you have enough of it.

– By the way, I don’t believe I mentioned it – my name’s Eth.

– Eth.

– How about yours?

– No, my isn’t.

– Very good, sir. Here you are. Thank you very much, sir.

Dialogue 11