1. Learn by heart :

- Thai Grand Hotel. May I help you?

- I'd like to make a servation, please.

- Just a moment. I'll put you through to the reservation desk.

- Reservations. How can I help you?

- I'd like to make a reservation for six nights next week for Mr Tashikama of Japan Electronics, please.

- Certainty. What days will he be staying?

- He'll be arriving next Thursday and leaving Wednesday.

- And what kind of room would you like to book?

- I'd like a single room with bath, please.

- A single with bath... yes, that's no problem. Could I have the name again, please?

- Yes, it's for Mr Tashikama of Japan Electronics.

- That's fine. We'll be expecting Mr Tashikama on Thursday then.

2. Make up your own dialogue.

TEXT: RESTAURANT AND ITS ACTIVITY

Vocabulary notes

show the table провести до столика

special dish «коронна» страва ресторану

chief шеф-кухар

self-service самообслуговування

assisted-service обслуговування клієнта за столиком

deposit (v) (syn. to place) покласти

current trend сучасні напрями

bill рахунок

change(n) здача

tip(v) давати на чай

appreciation вдячність

amenities зручності

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) van' with the class of the establishment.

Silver service derives its name from the silver dish used by the waiter for bringing (he 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 silver 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.

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 restaurant 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