MODULE No 08 Taking Restaurant Bar Orders 5
MODULE No. 08 Taking Restaurant & Bar Orders 5 steps to professional F&B order taking
LESSON OBJECTIVES By the end of this lesson you will be able to: Make recommendations and comparisons Take and summarize the order Bring the order to the table Evaluate guests’ satisfaction To do this, you will have to : ☞ ☞ ☞ Manage food and beverage vocabulary Describe origin, preparation, cooking and presentation methods using adjectives and adverbs Use adjectives, comparatives and superlatives to compare food and beverage items Use ‘as’ to take course orders Recognize the future when taking an order Use the past participle of regular verbs Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
Training prerequisites and requirements MODULE No. 07 Taking Room Service Orders Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
Step 1 Being knowledgeable about menu items Step 2 Explaining the preparation method Step 3 Explaining the cooking method Step 4 Making relative clauses Step 5 Being able to compare organoleptic properties Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
Listening - AT THE RESTAURANT Are you ready to order? WAITER Are you ready to order? CLIENT (female) Yes, I'd like the Waldorf salad as a starter please. WAITER and to follow, madam? CLIENT (female) I'm not sure, what do you recommend? WAITER The sole meunière is very good and very popular. CLIENT (female) I'll have that then. WAITER And for you Sir? CLIENT (male) I'll have the steak please. WAITER How would you like your steak — rare, medium or well done? CLIENT (male) Medium WAITER Would you like something to drink? CLIENT (male) Could we have a bottle of rosé and some water please? WAITER still or sparkling? CLIENT (female) Sparkling WAITER So that's the Waldorf salad and the sole meunière, medium steak, a bottle of rosé and a bottle of sparkling mineral water. Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
Test your memory and your comprehension: Fill in the blanks with the correct words from the boxes. a do you recommend e as a starter please i I’ll have b Would you like f j I’ll have that c g How would you like k Are you ready to order h rare, medium rare l So that’s d Still or sparkling Waiter: 1 to follow ? Client 1: Yes, I'd like the Waldorf salad 2 Waiter: And 3 . , madam? Client 1: I'm not sure, what 4 ? Waiter: The sole meunière is very good and very popular. Client: 5 Waiter: And for you, sir? Client 2: 6 Waiter: well done then! the steak please. 7 8 your steak — or 9 ? Client 2: medium. Waiter: 10 something to drink? Client 2: Could we have a bottle of rosé and some water please? Waiter: 11 ? Client 1: Sparkling please. Waiter: 12 the Waldorf salad and the sole meunière, medium steak, a bottle of rosé and a bottle of sparkling mineral water. Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
Listening - AT THE BAR What can I get you? WAITER Good evening, sir, what can I get you? CLIENT Let's see, a small beer, a small vodka and orange, and a coke, please. WAITER Small beer, vodka and orange, and a coke. Would you like ice and lemon in the vodka? CLIENT Just some ice, please. Is the beer draught or bottled? WAITER Both, sir, we have large and small bottles, and we have it on draught too. CLIENT OK, I’ll have a large bottled beer then. Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
Test your memory and your comprehension: Fill in the blanks with the correct words from the boxes. a Let's see d large g I’ll have b Would you like e draught h bottled c f i on draught Bartender: Client: small what can I get you? Good evening, sir, 1 2 , a small beer, a small vodka and orange, and a coke, please. Bartender: Small beer, vodka and orange, and a coke. 3 ice and lemon in the vodka? Client: Just some ice, please. Is the beer 4 Bartender: Both, sir, we have 6 and we have it 8 Client: OK, 9 Taking Restaurant & Bar Orders or 5 and 7 ? bottles, too. a large bottled beer then. - 5 Steps - © Les Langues à La Carte
Taking Restaurant & Bar Orders 5 steps to professional F&B order taking Step 1 Being knowledgeable about menu items Step 2 Explaining the preparation method Step 3 Explaining the cooking method Step 4 Making relative clauses Step 5 Taking Restaurant & Bar Orders Being able to compare organoleptic properties - 5 Steps - © Les Langues à La Carte
Put the following items of food into groups of three. The first three items have been done for you. Then write the group name in the left column. lemon pasta parsley rice yuzu lamb leeks creme fraiche peas nutmeg pork John Dory rösti eel sauté flour tarragon lettuce scallop lobster cumin plaice vanilla orange blossom cinnamon milk lyonnaise liquorice urchins butter sage duck orange capon turkey veal CARBS pasta rice flour ? ? ? Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
Taking Restaurant & Bar Orders 5 steps to professional F&B order taking Step 1 Being knowledgeable about menu items Step 2 Explaining the preparation method Step 3 Explaining the cooking method Step 4 Making relative clauses Step 5 Being able to compare organoleptic properties Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
DESCRIBING FOOD ►-ED ADJECTIVES (made from preparation or cooking verbs) "It's a meat dish, garnished with parsley. " A garnish is something that is served with the food, not mixed in. "It's topped with cheese. " Topped is something that goes on top of the food. "It's served with a side salad. " Side salad is salad served in a bowl or separate plate. The chicory is braised and the spinach wilted. ►-Y ADJECTIVES & OTHER ADJECTIVES (made from nouns) Sauces can be cheesy (made with cheese), savory (not sweet), creamy (smooth), spicy (made with chilli peppers), fruity (tasting of fruit) but also. . . ►-ING ADJECTIVES (made from action verbs) melting, refreshing, sparkling. . . ►. . . delicate (a subtle, rather than strong taste). Desserts can be rich (very filling with a strong taste, like chocolate gateau), light (not heavy in taste or texture, like a sorbet), tangy (with a sharp taste of lemon or orange, like a lemon pie), or fruity (made with fruit, like trifle)… And many more! See next page… Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
Write ‘C’ in front of the verbs which you think describes a cooking method, and ‘P’ a preparation grill butter fry (stir- , pan- , deep-fry) stew simmer boil sprinkle cook chop bake gratinate peel steam mash sauté sear stir Find the opposites large sweet light spicy (hot) hot sweet mild rich bitter cold salty sweet savory sparkling sour Taking Restaurant & Bar Orders bottled draught sweet still small - 5 Steps - © Les Langues à La Carte
Put the words from the box into the correct groups. bake season simmer shake slice sprinkle stir whip grill / broil steam pick roast beat boil chop fry garnish grate Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
Complete the Potatoes Dauphinoise recipe with the correct form of the verbs. First (peel) the potatoes and then (slice) peel (cut) them. one garlic clove. (smear) a dish with (melt) butter, then (rub) the (cut) garlic. (spread) ⅓ of the (peel) potatoes in the (butter) it with and (slice) dish, then (scatter) the cream, salt, pepper, (grate) over ⅓ of Emmental or cheddar cheese, thyme and butter. (repeat) for the 2 nd and third layer, finishing with the (grate) cheese. (cover) with lid or foil, and (bake) for 1 hour to 1 hr 15 min or until the potatoes are soft (use a knife to test), then (remove) the foil and (bake) top is bubbly and golden. (rest) Taking Restaurant & Bar Orders (uncover) for a further 10 until the for 10 minutes before serving. - 5 Steps - © Les Langues à La Carte
Correct what went wrong ch peel blan First melt the lemon. Then julienne the peel and fry it twice. Sprinkle the macaroni with gratinated cheese then grate. Empty the tomatoes and season them with the pork meat and herb mixture. Grate the dish with freshly chopped Italian parsley. If you want you can chop the lemon juice over the fish. Can I have minced potatoes with the veal? Peel the double cream over the mussels. Pour the grilled chocolate over the profiterolles. Boil the blanched potatoes in butter until brown and sprinkle with freshly grated parsley. Remove the foil and grate the Dauphinoise potatoes under the grill. Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
Taking Restaurant & Bar Orders 5 steps to professional F&B order taking Step 1 Being knowledgeable about menu items Step 2 Explaining the preparation method Step 3 Explaining the cooking method Step 4 Making relative clauses Step 5 Being able to compare organoleptic properties Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
You are a savvy waiter/waitress in a French restaurant. Your customers want explanations of different potato side dishes on the menu. Answer their questions using a phrase from each of the three columns. a) What are Dauphinoise potatoes? 7 - Thin slices of potato slow-cooked in the oven with cream and garlic Dauphinoise potatoes are thin slices of potato slow-cooked in the oven with cream and garlic. b) What are pommes duchesse? c) What are pommes Pont-Neuf? d) What are pommes noisettes? e) What are pommes soufflées? f) What are pommes dauphine? g) What are potatoes Anna? h) What are potato gnocchi? 1 - Crisp deep fried potato puffs sliced potatoes fried once at 300℉ pattern and baked in the oven 2 - A sort of French fries that butter and nutmeg deep-fried twice 3 - Potato balls that are blanched and piped and baked in the oven 4 - Hearty Italian potato -cooked in the oven with cream and garlic 5 - Mashed potatoes with potatoes arranged in a circular with a fork then boiled 6 - Overlapping thin-sliced made with mashed potatoes and choux sautéed in butter until browned 7 - Thin slices of potato slow- are cut thick and then a second time at 375℉ 8 - Trimmed and thick dumplings that are shaped pastry in dumpling shape Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
CHEESES AROUND THE WORLD The most common designations of cheese include fresh (or unripened) cheeses, soft ripened cheeses, firm or semi-firm cheeses, blue-veined, processed and goat’s-milk cheeses. The first two categories are the firm and semi-firm cheeses. Both have been pressed, so they are dense and usually pale yellow in color. Semi-firm cheeses include Comté and Cantal from France, Cheddar from Britain, Gouda from the Netherlands, and Monterey Jack from America. The firm type has been cooked and pressed, resulting in a more compact texture. It is the most popular type with Gruyère and Emmental from Switzerland, Beaufort from France and Manchego from Spain. And in Italy there's a famous cheese which is harder than all the others, Parmesan. The next category is soft cheese, unpressed and uncooked. They are ripened for a relatively short period, shorter than the first type. Camembert and Brie are two famous French soft cheeses. Many countries also have blue cheese, neither cooked nor pressed. In France there's Roquefort, a soft, creamy blue cheese from the south and in Italy there's Dolcelatte, which is also soft and creamy. Britain is famous for its Stilton, and Denmark for its Danish Blue. Fresh cheeses include the famous Italian Mozzarella, Ricotta and Mascarpone. Fresh cheeses are neither ripened nor fermented, and are mainly used in cooking and baking. A famous British one is cottage cheese, and even more famous, the American cream cheese. Finally, there’s goat’s milk cheeses. Whiter than cheeses made from cow’s milk, they also tend to have a more pronounced flavor. They are available unripened, soft and surface-ripened, or in some cases hard. Cheeses in this family include the French Crottin de Chavignol, Valençay and Chevrotin and the Greek feta. Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
Read the sentences and underline true or false. If the description is false, give the right one. 1 Cheddar is a hard cheese from Britain. true/false 2 Roquefort is a blue cheese from Italy. true/false 3 Manchego is a hard cheese from Spain. true/false 4 Stilton is a soft blue cheese from Italy. true/false 5 Gouda is a hard cheese from the Netherlands. true/false 6 Danish blue is a hard cheese from Denmark. true/false 7 Gruyère is a hard cheese from France. true/false 8 Mozzarella is a soft cheese from Italy. true/false 9 Camembert and Brie are soft cheeses from France. true/false 10 Parmesan is a soft cheese from Italy. true/false Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
WINES AROUND THE WORLD In the old world, wines are usually designated by the region where they are grown. The most famous wine from the old world is Champagne, a district east of Paris. Also from France, there are the Sancerre wines of the Loire Valley, the Médoc, St. Emilion, and Graves wines of the Bordeaux region. In the Rhone Valley, we find the Burgundy wines such as Beaujolais and Mâcon. Alsace is an exception, as its wines are designated by the grapes, the most famous of which being the Riesling and Gewürztraminer. France, Italy and Spain produce nearly half of the world’s wine. Famous Italian wines are Chianti from the Florence region, Pinot Grigio and crisp, white Frascati produced near Rome. Spain is well known for its Rioja, coming from an area north of Madrid. New world wines have become very popular too, and their quality is improving all the time. While Australia is now famous for its Chardonnay and Shiraz, New Zealand's Sauvignon Blanc from the Marlborough region is becoming very popular. California now produces some of the world's finest reds such as Cabernet, Cabernet-Sauvignon, Merlot, and Zinfandel. This grape is the only one produced only in California, like Tempranillo in Spain. The State of California also makes some of the best whites in the world, mainly Chardonnay. Fourth world wine producer, the USA produces on its own as much as all countries from Central and South America. The Gamay, Merlot and Shiraz wines from Chile and Argentina are very good and have also become popular. Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
Wine color Main taste More words to use white fruity light red dry full bodied rosé sweet corked grigio / gris crisp vinegary woody/oaky sparkling earthy fortified Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
Taking Restaurant & Bar Orders 5 steps to professional F&B order taking Step 1 Being knowledgeable about menu items Step 2 Explaining the preparation method Step 3 Explaining the cooking method Step 4 Making relative clauses Step 5 Being able to compare organoleptic properties Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
COMPARATIVES We use the comparative and superlative form to compare and contrast different objects in English. COMPARATIVES Comparatives express relative superiority or inferiority. In addition, comparatives can say that two things are equal. There are three types of comparatives: superiority, inferiority, equality 1. Superiority: · One syllable adjectives add '-er' to the end of the adjective - double the final consonant if preceded by a vowel remove the 'y' from the adjective and add 'ier' cheap - cheaper / hot - hotter / high - higher Crémant is cheaper than Champagne. · Two syllable adjectives ending in '-y' happy - happier / funny – funnier Riesling is drier than the Chablis. · Two, three or more syllable adjectives place 'more' before the adjective Bordeaux is more full-bodied than Pinot Noir. 2. Inferiority: · less + adjective + than 3. Equality: · as + adjective + as Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
SUPERLATIVES Use the superlative form when speaking about three or more objects to show which object is 'the most' or 'the least' of something The most famous wine from the old world is Champagne, a district east of Paris. 1. 'The most' · One syllable adjectives place 'the' before the adjective and add '-est' to the end of the adjective double the final consonant if preceded by a vowel cheap - the cheapest / firm - the firmest / hard - the hardest Parmesan cheese is one of the hardest cheeses. · Two, three or more syllable adjectives place 'the most' before the adjective famous - the most famous / full bodied - the most full bodied The most famous grape from the Alsace region is the Riesling. · Two syllable adjectives ending in '-y' place 'the' before the adjective , remove the 'y' from the adjective and add 'iest' creamy - the creamiest / spicy - the spiciest Cancoillotte is one of the creamiest cheeses. 2. 'The least' place 'the least' before the adjective The bus is the least expensive way of getting there. Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
SUPERLATIVES IMPORTANT EXCEPTIONS There are some important exceptions to these rules. Here are two of the most important exceptions: · good – adjective better - comparative the best - superlative It might be better not to. . . That's the best one for us · bad – adjective worse - comparative the worst – superlative His French is worse than mine. This is the worst restaurant in town Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
Listening - Would you like to order some wine? Waitress: Would you like to order some wine with your meal? Male guest: Yes, please. Which is drier, the Riesling or the Sauvignon Blanc? Waitress: The Sauvignon Blanc is drier than the Riesling, but it isn't as dry as the Pinot Grigio. Male guest: Right. Hum, I’ll have a glass of Sauvignon Blanc then. Nancy, you prefer something sweeter, don't you? Female guest: Yes. A glass of Chardonnay, please. Male guest: Then, we'd like a bottle of red to go with our main course. Which is lighter, the French or the Chilean Merlot? Waitress: Well, they're both full-bodied wines. I recommend the French. It's more expensive than the Chilean, but it's smoother. Female guest: OK then, let's have the French. Waitress: Thank you, madam. Would you like some mineral water? Female guest: Yes, a bottle of sparkling water, please. Waitress: OK, so that's a glass of Sauvignon Blanc. . . Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
Complete the text with the correct option. Ichimura needs a maitre d’. Three candidates apply for the job: Yoshida, Haruki and Pete. Who is according to you the best / better candidate for the job? Yoshida is older/ the oldest than Haruki and Pete, and he's more / the most experienced one. Haruki is the youngest / younger one, and he's more qualified / most qualified than the other two. He was awarded better / best up-seller in NYC! Pete is very friendly / friendlier. He deals with customers better / worse than Haruki and Yoshida. Who do you think should get the job? Complete the sentences with the correct option. 1 Ichimura is restaurant in Manhattan right now. a) trendier b) more trendy c) the trendiest 2 It is a) closer 3 It is not a a) largest 4 The meal is a) longest to Tribeca than to Nolita. b) closest c) more close b) larger restaurant. c) large the one at Brushstroke. b) most long c) longer than 5 The service at Ichimura is a)worse b) as good as Taking Restaurant & Bar Orders c) best at Brushstroke. - 5 Steps - © Les Langues à La Carte
Zinf … omaniac? Zinfandel (also known as Primitivo) is a variety of black-skinned wine grape. The variety is grown in over 10 percent of California vineyards. DNA analysis has revealed that it is genetically equivalent to the Croatian grapes Crljenak Kaštelanski and Tribidrag, as well as to the Primitivo variety traditionally grown in Apulia (the "heel" of Italy), where it was introduced in the 18 th century. The grape found its way to the United States in the mid-19 th century, where it became known by variations of the name "Zinfandel", a name which is probably of Austrian origin. The grapes typically produce a robust red wine, although in the United States a semi -sweet rosé (blush-style) wine called White Zinfandel has six times as many sales as the red wine. The grape's high sugar content can be fermented into levels of alcohol exceeding 15 percent. The taste of the red wine depends on the ripeness of the grapes from which it is made. Red berry fruit flavors like raspberry predominate in wines from cooler areas, whereas blackberry, anise and pepper notes are more common in wines made in warmer areas and in wines made from the earlier-ripening Primitivo clone. Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
Answer the questions below: 1)Is Zinfandel a white or a red skinned grape? _________________________ 2)What Italian grape is it genetically equivalent to? _________________________ 3)How much of California vineyards does it account for? _________________________ 4)What other European country can the grape come from? _________________________ 5)When did it find its way to the United States? _________________________ 6)Where does the name “Zinfandel” come from? _________________________ 7)What wine colors does the grape produce? _________________________ 8)What does the taste of the red depend on? _________________________ 9)What flavors of the wine predominate in cooler areas? _________________________ 10)What in warmer areas? _________________________ Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
Now think of three dishes that are popular in your country but that foreign visitors might not know. Write short explanations of what they are. a b c Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
Taking Restaurant & Bar Orders Breaking it down TAKING THE ORDER: KEY SENTENCES Would you like an aperitif? What would you like as an aperitif? Would you like a starter? (closed question) What would you like as a starter? The kitchen is featuring today. . . What would you like to follow? And to follow? Would you like to order some wine (with your meal)? Would you like any dessert? Any dessert? What would you like for dessert/as a dessert/to finish? SUMMARIZING THE ORDER So that’s. . . for you sir/madam So that’s. . . as starters. . . to follow. . . Thank you. ASKING GUESTS ABOUT THEIR SATISFACTION Was everything all right, sir/madam? How was your meal? Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
Practice what you have learned in this lesson. Fill in the gaps in the following dialogue: GUEST (male) Could we possibly order, please? YOU: ___________(polite yes) GUEST (female) I'd like the délices de Grison, please, and the mixed salad, followed by the fondue. YOU: ___________(apologize - fondue off tonight) GUEST (female) Oh. What do you recommend, then? YOU: ___________(veal schnitzel - describe) GUEST (female) Well, I’ll have that, then. YOU: Very well, madam. And for you, sir? GUEST (male) Could I have the fish, please? YOU: ___________(ask for side order) GUEST Sautéed potatoes. . . and peas, please. YOU: Certainly. ___________(starter? ) MAN: Yes, I'll have the crudités. YOU: Very good choice. ___________(drink? ) GUEST (male) We’ll have a bottle of white Vin de Savoie. WOMAN: And can you bring us a bottle of water, please? YOU: Certainly. YOU: Very good. ___________(order dessert now? ) GUEST (female) Yes. Could I have the parfait, please? GUEST (male) And I'll have the soufflé glacé au Grand Marnier. YOU: ___________(summarize the order + thank guests) Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
PLENARY You are now able to: Make recommendations and comparisons Take and summarize the order Bring the order to the table Evaluate guests’ satisfaction Taking Restaurant & Bar Orders - 5 Steps - © Les Langues à La Carte
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