Exercise 2. Представьте себе, что вы официант/ка, соберите из трех столбиков информацию, чтобы получилось описание блюда.

For example: What is Chicken Kiev?

You: It's a chicken breast filled with the garlic butter and coated with breadcrumbs.

Quests' questions:

1. What are prawns?

2. What are chocolate truffles?

3. What is veal?

4. What are pommes de terre lyonnaises (картофель)?

5. What is custard?

6. What is the suffle?

7. What is salmon?

8. What is a leek (лук-порей)?

 

A	B	C
a chicken breast	with the white stem	with the garlic and cream
a variety of shellfish	made with egg whites	and a green top
a kind of sweet	made with a chocolate	eggs and liqueur
a kind of meat	made with milk	and has pink flesh
thinly sliced potatoes	that is quite large	but are much smaller
a kind o sauce	filled with garlic butter	young calves
a very light dish	that are baked	vanilla, eggs and sugar
a kind of fish	that look like lobsters	and coated with breadcrumbs
a kind of vegetables	that comes from	and baked in the oven

Exercise 3. Match the restaurant's job and its meaning.

The head at the kitchen is the chef. He has several assistants, they are the assistant chef and one-two specialty chefs. Then there are dietitian, 5-6 kitchen helpers and two-three dishwashers. Chefs in most restaurants are responsible not only for food production but also have management responsibilities. They play an important part in menu planning, purchasing, receiving and storage. Besides kitchen staff, there those who come into contact with the public in a restaurant. They are headwaiters and hostesses, the waiters and waitresses, the bartenders and the bussers.

 

kitchen helpers	This person plans, purchases and coordinates the operation of the kitchen and dining room of a restaurant.
chef	These group include a sauce chief, a salad chef, a vegetable chef and so on.
executive chef	They are often young men and women taking the first step in the long apprenticeship to become cooks. This is unskilled group of restaurant workers. These workers peel and cut vegetables, bring food from the storeroom.
specialty chef	This is one of the interesting job in a restaurant. He or she takes orders for wine and sometimes for other alcoholic drinks.
dishwashers	These waiter helpers pour water, clear and set tables and perform other similar chores.
hostess	That person takes order and serve the meals
busser	This is unskilled group of restaurant workers. They are in the restaurants even in a kitchen equipped with electrical appliances. Pots and pans need special attention, and someone must load and unload the machines.
waiter or waitress	He mi[ drinks and serve them to the customers.
bartender	The head cook is responsible for the food that is served on a particular day. He also supervises the work of the other chefs and cooks.
the wine steward or sommelier	She seats the guests and sometimes may take the guest's order.

 

Some new words:

assistant chef – помощник шеф-повара

specialty chef – шеф-повар фирменных блюд

executive chef - повар-администратор

dietitian – специалист по питательным свойствам продукции

bartender - бармен

headwaiter – старший официант

busser – помощник официанта

 

Exercise 4. Прочитайте по ролям и переведите диалог между менеджером ресторана по персоналу и кандидатом на должность повара. Составьте резюме кандидата.

At the Personnel Department

Candidate: How do you do?

Manager: How do you do? What can I do for you?

Candidate: I’m looking for a job.

Manager: May I ask you a few questions?

Candidate: Sure.

Manager: What’s your name?

Candidate: My name is....

Manager: How old are you?

Candidate: I’m 18. I was born in 1998.

Manager: What are you?

Candidate: I’m a cook.

Manager: Are you married?

Candidate: I’m single.

Manager: What city are you from?

Candidate: I’m from Moscow.

Manager: What languages do you speak?

Candidate: I can speak Russian and English a little.

Manager: What are your previous jobs?

Candidate: I worked at the Silver Palace restaurant as a cook.

Manager: Why did you quit? And why do you want to join our Vegetarian restaurant?

Candidate: I left my job because I’d like to raise money.

Manager: How much would you like to get?

Candidate: I’d like to get not less than 100 dollars a week.

Manager: How much does it take you to get to us?

Candidate: Forty minutes only.

Manager: All right and now fill in resume in block capitals, please, here it is.

Candidate: Thank you.

Manager: We’ll let you know by phone whether you are employed or passed by.

Candidate: OK. Goodbye.

Manager: Goodbye.

 

· Sample of the resume

 

Surname (in BLOCK CAPITAL letters) ______________________________ First name _____________________________________________________ Address _______________________________________________________ Telephone number _______________________________________________ Age _____________ Sex (tick as appropriate) ____M F________________ Date of birth ____________________________________________________ Nationality _______________________ Marital status (married/single) Occupation (job) _________________________________________________ Interests (hobby) _________________________________________________ Signature __________________________ Date ________________________

 

Exercise 5. When you apply for a job, which of the following things should you do? Tick (˅ ) the things that should do. Put a cross (x) by those that you should not do.

When you apply:

1. write a long letter

2. use good quality writing paper

3. send a glamorous photo of yourself, if a photo requested

4. send a small passport-type photo if a photo is requested

5. write very clearly

Before the interview:

6. find out what you can about the establishment (учреждение) and its activities

7. prepare a few questions to ask the interviewer

8. dress very glamorously

9. dress smartly but quietly

10. get letters of reference from relatives

At the interview:

· make a lot critical remarks about your present employer or your colleges

· ask questions about your responsibilities and duties

· find out about salary, tips and fringe benefits (дополнительные льготы)

 

Exercise 6. Fill the application form and then get ready for interviewing.

a) Appllication form

Application Form

Application date:

Name, middle name, surname: _________________________________

Year, date, month and place of birth:

Marital status and your children's age (if any): ____________________

Your home address and telephone: Nearest metro station (if any):

Command of foreign languages, how long did you study them: ________

Desired position:

Can you work in shifts (from 6 or 7 a.m. till midnight)?

Your present job, since when:

Your previous job:

Your education and training:

When could you start working?

Your present salary:

Desired salary at our restaurant:

Your hobby:

 

b) use the tables below to practice talking about your work experience:

I have	some	experience of	working in a bar
a little	serving at banquets
quite a lot of	cooking fine cuisine
at	… (former establishment)	I	learnt basic and other skills
served at the banquets
developed some new dishes
in	… (present establishment)	I	am learning...
am developing...
sometimes/often help/serve

Exercise 7*. What is the way to prevent customers from becoming ill due to food handling? And how can food safety norms be violated?

Food Safety

The personnel of catering industry — chefs, kitchen supervisors and restaurant managers — are doing their best to fight the war on food-borne illness.

Unfortunately, many people are still poisoned by food and most worry about becoming sick, while many restaurant employees recommend not eating where they work.

One way to prevent customers from becoming ill due to food handling in your restaurant is to adopt a food safety plan that is based on a broader understanding of how food is contaminated.

How can food safety norms be violated?

Sometimes cooks have no time to take breaks and they have to eat at their workstation, which is a violation of sanitation rules.

Often, cooks are too tired to clean and sanitize properly.

Restaurants depend on cooks to be at work. Consequently, cooks come to work sick, often with their symptoms masked by heavy doses of cold and flu medicine but with virus or bacterium still present.

Time and temperature norms of keeping foodstuffs are not observed properly. For example, management sometimes pressures cooks to produce large quantities of tasty and attractive food in shorter time. To prevent the danger of food poisoning all the cooks have to be familiar with time and temperature control, good employee hygiene, safe food handling procedures, cleaning and sanitizing techniques.

Grammar Exercises

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