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2.3 Serving a table (0)

Learn useful vocabulary on the topic.

Look at the picture with the following words:

1 — Cook – кухар
2 — Waitress — офіціантка
3 — Busboy – помічник офіціанта
4 — Ketchup – кетчуп
5 — Waiter – офіціант
6 — Apron – фартух
7 — Menu – меню
8 — Highchair – високий стілець
9 — Booth — кабінка                                                                                                                                                                                         

10 — Straw – соломинка
11 — Softdrink – безалкогольний напій
12 — Jukebox – музикальний апарат
13 — Sugar – цукор
14 — Check / bill – рахунок
15 — Tea – чай
16 — Sandwich — сендвіч
17 — Corkscrew — штопор
18 — Cork — корок
19 — Wine — вино
20 — Tap — кран
21 — Bartender — бармен
22 — Liquor (bottle) – лікер (пляшка)
23 — Beer – пиво
24 — Bar – бар
25 — Barstool – барний стілець
26 — Pipe – трубка
27 — Coaster – підставка під стакан
28 — (Bookof) matches – сірники
29 — Ashtray — попільничка
30 — Lighter – запальничка
31 — Cigarette – цигарка
32 — Cocktailwaitress – офіціантка, що подає алкогольні напої з бару
33 — Tray – таця, поднос

in the restaurant 1

Do you know these rules? Read the text.(we will discuss it in groups at the lesson):

serving food

 

 

Rules for Serving and Removing Food

Rules for Serving Food
1. Place and remove plates from the left of the person being served. Hold the plate in your left hand. If you are carrying two plates, place on the table first the one in your left hand, then transfer the other plate to your left hand, and place it before the next person being served.

2. Place and remove beverages from the right, with your right hand. If you are serving tea, coffee, cocoa, or any other hot beverage, take care that the cups are not too full. Hot liquid that is spilled can easily cause a painful burn.

3. Refill glasses or cups from the right, leaving them in position on the table rather than picking them up.

4. Carry plates in such a way that you do not touch the surface from which food is eaten. Avoid touching the rims of glasses. When placing silverware, touch only the handles.

5. Offer food to the guest from the left, holding it low enough so that he can easily serve himself with his right hand.

6. Never reach across in front of a guest when serving food or removing dishes.

7. When a course is finished, remove all dishes used in that course. Remove serving dishes and silver first, then remove the dishes from each person's cover, usually beginning with the hostess or guest of honor.

8. Avoid stacking dishes on the table in front of the guest in clearing the table.Use your left hand to remove the plate, transfer it to your right hand for the salad plate or other dish.

 

Serving and Removing Food

When you are serving plates of food, carry one in each hand. Standing at the left of the person you are serving, place in front of her the plate you are holding in your left hand. Then transfer to your left hand the plate you were holding in your right hand, move to the next person, and serve her in the same manner.

When you pass food to a person at the table, offer it at her left, low enough so she can reach it conveniently with her right hand. Then move to the next person at the first parson's right.

When you remove soiled dishes, stand at the left of the person and take the plate in your left hand. Transfer the plate to your right hand, leaving your left hand free to remove the next plate.

If a guest requests more water, fill her glass or goblet without removing it from the table. Hold the pitcher of water in the right hand and a folded napkin in the left hand to catch any water that drips as the glass is being refilled. As a matter of routine, water glasses or goblets are refilled after the main course plates are removed, and before dessert is served.

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