Unit III The Art of Serving Techniques

Vocabulary:table linen – linens for the dining table - faţă de masă şi şervete

dinnerware – (plates and cutlery) vase si tacamuriflatware – (flat dishes: plates,saucers) farfurii intinse;centerpiece – US (table ornament) ornament pentru masa;mealtime – timpul mesei;comfort – (ease, relaxation), confort;convenience – (useful quality) situatie convenabila, convinabil (adj.);enjoyment – 1.(pleasure), placere, bucurie; 2. (use of rights), (urmat de genitiv stapanire, posedare);elaborate (adj.) [I ‘læb r t]– complicat(a)table mat/hot pad –a pad for use under a hot dish to protect a tablerunner – (ornamental cloth), fata de masa ornamentala;napkin –(for meal), servetel;mostly –(adv.) almost, completely –aproape; (adv.) usually –de obicei;fabric – (cloth) tesatura, material (textil);casual – (relaxed, informal), relaxat, degajat, destins;pastel – (pale colours), culori pastelate;

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crease – (fold) - (din tesatura) pliu, cuta, dunga;placemat – table service; mat under a plate – suport(din musama, pluta etc.);lace – (clothing, fabric) dantelă;jute – (fibre from the bark of certain tropical plants)- fibre din coarja de copac;cork – (material) material – plută;alongside –(prep.) (beside) alături ; unul lângă altul;across – (prep.) (from one side to the other) – peste, vis-a -vis;lengthwise –(adj) (along the length) - în lungul (prep.); lengthwise (adv) (along the length) - pe lung (adv.);fastness – stronghold - siguranta, trainicie;ease - (reduce pressure) - a reduce, a diminua; care - (maintenance) îngrijire ; seashell – (shell of a sea creature) - scoică; side plates – (supplementary plates) - farfurii suplimentare; stainless steel – inox;tumblers – (drinking cups, glasses) - pahare mari; stem or post – picior de pahar;chunky – short and thick - indesat;graceful – (elegant) graţios (adj.) elegant ; outer – outside exterior (adj.) - din afară;inner – inside part - interior;chopsticks – (sticks for eating) pentru mâncare chinezească beţigaşe, beţe; disposable – temporary - obiecte de unica folosinta;taboo - taboo n (sthg unacceptable) - tabu;taboo - adj (prohibited, unacceptable)- tabu; weird – weird adj (odd, strange) -ciudat ; hemmed edges – margini tivite;slightly – slightly adv (somewhat)- puţin adv.; oarecum, întrucâtva; într-o oarecare măsură; coaster – coaster n (for drink) - farfurioară; suport (pentru pahare); saucer – (small plate for a cup) - farfurioară; china – (porcelain tableware) - porţelan; in relation to – (in the context of)- în legătură cu (loc); in relation to - (concerning) - în legătură cu ; in front of – (in direct view of) -în faţa;in front of - (immediately facing) - în faţa; point to – (indicate position) - a arăta ; a indica; relative to – relative to (prep.) (in proportion to, concerning) - referitor la; in raport cu;extraneous – [ik’streini s] - adj. (not essential) – ne relevant;squash – (game) - squash; squash n (vegetable) - dovlecel;cordial n - UK, Aus (soft drink concentrate) - concentrat pentru băuturi răcoritoare;cordial adj (person: friendly) - persoană cordial; prietenos;cordial adj (speech, gesture: warm) - gest cordial; prietenesc ;cordial n US (alcoholic liqueur) lichior s.n.lint – lint n (fabric fibres) - fir, fibră;chips (of ice, wood) - aşchie, şipcă, ciob; cracks – crack n (sound) sunet pocnitură, trosnitură, trosnet;crack n (split) spărtură, despărţitură; crăpătură;

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castor – rotila.

Actions designed by specialized verbs: to set – a pune, a plasa;to lay – place horizontally, a pune, a aseza;to share – (use together), a imparti;to pattern – to model - a modela;to silence – (stop sound) - sunete a înăbuşi; to match – (join things that correspond) - a potrivi, a împerechea, a se potrivi; to contract - (shrink) reducerea dimensiunilor, a se contracta ;to wipe – (clean) - a şterge ; to stack – (put on top of others) - a face grămadă, a aşeza în teanc; to face up to (sth unpleasant: acknowledge) -a se confrunta cu;to hem - (sewing) - a tivi; to prolong – (extend) - a prelungi ; to adhere - (follow rules) - despre reguli a adera (la); a respecta, a urma ;to adhere - (stick) - a adera; a se lipi (de) ;to adhere - (make sth stick) - a lipi (ceva de altceva);to squash -(opposition, revolt) - revoluţie, răscoală a înăbuşi; to crack - (tell, say) - a vorbi; a pălăvrăgi; to hang down – (suspend from a fixed point) a agata, a atarna, a suspenda;to iron – (press clothing), a calca cu fierul;

Have you ever dined in a restaurant? How did you find the service? Did you feel like a queen or king with all those waiters or waitress waiting on you? Did you notice how smart they look and how well they serve their food and drinks?

Table Appointments

Meal time and all other times that food is served, have a social function. This is a time when people come together to eat, talk and share experiences. People join with others at mealtime because it is enjoyable to share a meal. The table setting, the way the meal is served and the behaviour of those at the table add to the enjoyment people get when they eat together.

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Meals are enjoyed when a table is set with the comfort and convenience of the people in mind. The table needs to be elaborate to make it attractive. However a table should be well laid so as to stimulate people appetite. The equipment and other things used to set a table are called table appointments(accesorii, mobilier de masa). They include the table linen, dinnerware, flatware and centrepieces (ornamente pentru masă). Have you used any of the table appointment mentioned above? Can you describe them? Now read on and see if you are right.

Table linen

Table linen includes table cloths, place mat, table runner (glisieră) and table napkins. They are called table linen because in old times they were mostly made from linen fabrics which are durable. Nowadays table linen can be made from both natural and synthetic fabrics.

Table cloths

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These are made with different fabrics and in different fabrics and in different colours. Usually, patterned or coloured table cloths are used for casual dining whilst white and pastel plain clothes are used for more formal occasions. The size of a table cloth is determined by the size of the table on which it would be put. Table cloths should hang down the side of the table up to at least 30cm. For very formal and buffet tables, the cloth should hang almost to the ground. Table cloths should be well ironed and used without creases (cute,dungi).

Placemats (şervete de masă)

They usually measure about 28 – 43cm. They came in various shapes e.g. rectangular, oval, round etc. The material used includes linen, lace, plastic, jute, cork etc. Can you think about others? Placemats are easier to maintain but they cannot be used for very formal occasions. They are used on tables that are beautiful. Sometimes they are placed on table cloths to protect them. Tablemats are used to cover the place occupied by one person while table cloths cover the whole table.

Table runners

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Table runners (embroidery) are usually 30 – 33cm wide and a little longer than the table on which they are used. They are often used alongside placemats. They are placed across the middle for the dining table lengthwise. They are mostly used to make the table attractive. Also they can be a silencer to prevent dinnerware from making noise on the dining table. They can also serve as a heat pad.

Table napkins

Table napkins are made with fabric or paper. The fabric must be absorbent. They can be made to match other table appointments or to contract them. There are different napkins sizes. The standard sizes are cocktail 13cm square luncheon 38cm square dinner 56-66 square. Table napkins can be made of paper. They are cheaper and save washing. They can however be used only for informal dinning. Functions of Table napkins - for wiping hands wiping the mouth protecting clothing when eating. Choice of table linen - to choose table linen you must always consider its durability, colour fastness and ease of care.

Dinnerware (flat dishes: plates and saucers) – (farfurii intinse)

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Dinnerware is a collective name given to dinner plates, breakfast plates, side plates, soup bowls, cereal bowls and dessert bowls. The materials used for dinnerware are ceramics, china, Pyrex and plastic, which of these types of dinnerware do you use in your home?

When selecting dinnerware, consider the following: How the colour and design will look when you serve your food in it. The durability of the material. The ease of care. Proper handling and storage can extend the life of your dinnerware.

Flatware (cutlery) – (tacamuri)

This is sometimes called Silverware and it refers to the equipment used for eating and serving food at table. Table knives, forks and spoons, serving spoons and forks, dessert spoons teaspoons and coffee spoons are all called flatware. They are made of silver, stainless steel, wood or plastic. Silver and stainless steel are affected by eggs, vinegar, salt, tea and coffee. You should avoid their prolonged contact with these foods.

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Discoloured stainless steel can be cleaned with non abrasive materials like sifted wood ash.

GlasswareStructure of glass:

the bowl,  ... the stem, 

... and the foot.

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Glasses come in various shapes and sizes, collecting they are called Glassware. They add beauty and height to table setting. Glass wares are made with glass, plastic, stainless steel and wood. Plastic cups are a good choice for children. There are two types of glasses. Do you know them? How would you call the glasses you use for drinking water? They are called Tumblers. Tumblers do not have a stem or post, they are short and chunky or tall and thin. Tumblers (pahare mari)

Tumblers are flat-bottomed drinking glasses.

Tumblers are tall and they are usually used for drinking water and fruit juice. Short tumblers are used for drinking alcoholic beverages.

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Some glasses are made to have three distinct portions. They have a bowl, a stem or post and a foot or base. These types of glasses are called Stemware.

They are graceful (gratioase) in appearance but very fragile. They come in different shapes and sizes: bowl, stem, foot. Tumblers and stem ware can be used for at different occasions and to drink different types of liquids observe the examples given below and the types of drink they are used for. Choosing glassware When choosing glassware: Consider the other tableware. See that they are well balanced on the table. It must have a comfortable hold. Choose the ones that can be used for all purposes.For example champagne glasses can be used for shrimp cocktails, fruits cups and ice cream cups. Care Glasses should not be stacked. If they get stacked, place the outer one in warm water. It will expand and the inner one can be removed. Alternately place ice blocks in the inner one to make it contract. Handle glasses carefully. Hold stemware by the base of the bowl. Do not put cold glass into hot water. Sudden temperature change can cause cracking.

Chopsticks Etiquette

Japanese people use knives and forks for western food such as spaghetti and steak. Also, spoons are used for eating certain dishes, such as stew, curry rice, and desserts. However, chopsticks are the most frequently used utensils in Japan. Restaurants in Japan serve disposable wooden chopsticks.

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One of chopsticks etiquettes is not to directly pass food from your chopsticks to somebody else's chopsticks or vice versa. When you get food from large serving dishes, you may use the clean top ends of your chopsticks, if serving chopsticks are not available. Then, you use the other ends to bring food in your mouth. It sounds weird, but it is considered to be polite in Japan.

Table Placement: Who’s using what and when

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Table Setting

Setting a table is the same for casual and formal dining. It is the arrangement of the table appointments used by one person. A cover is the amount of space allowed for one person and it covers a space of 50-60cm. Tables are set for convenience and comfort of dinners.

How to set an informal table You can use a table cloth or place mat to cover the table when you sue a table cloth, it should cover the table with about 30cm overhanging on all sides of the table. The table cloth should be well ironed with no creases and it must hang evenly on all side.

Place the dinner plate in the centre of the cover about one inch (2,55 cm) from the edge of the table.

Put soup plates on an underlines. An underline is the plate used under a soup dish or a cocktail glass.

Place the fork to the left of the dinner plate and the napkin to the left of the fork. Place the dinner knife to the right of the plate with the blade facing the dinner plate and the

dinner spoon to the right of the knife with the bowl of the spoon facing up. Place forks and spoons in the order in which they are starting from the extreme end. Water glass is placed at the tip of the table knife. When a knife is not used a fork is placed at the right of the plate. Hemmed edges of napkins

are towards the plate and the edge of the table. Any other glass used apart from the water glass should be placed to the right of the water

glass and slightly below it and should be placed on a coaster. Juice glass for breakfast is placed to the right of the water glass and a little below it. When

juice is served as an appetizer it is placed on a small plate in the centre of the cover.

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During breakfast the cup and saucer are placed at the right of the teaspoon and the bread and butter plate at the tip of the table fork.

How to Create a Formal Place SettingThis type of meal service is very formal. It is sometimes called continental. It requires the assistance of some waiter or waitress. It is an elaborate type of meal service. Food is not placed on the dining table until people are seated. All courses of the meal are served from the kitchen and carried to the table by waiters or waitresses, who serve the guests. The table is cleared between each course. People may be required to follow a dress code. This type of service is expensive and does not make people relax because you have to adhere to all the rules of behaviour at table.

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Here's How: Place the service plate on the table directly in front of where guest will be sitting. Locate the bread and butter plate at the 10:00 position in relation to dinner plate. The butter knife should be placed on the bread and butter plate in a slight diagonal,

pointing to the 11:00 position. Place water glass at 1:00 position relative to dinner plate and just above knives. Put red or white wine glass just below and to the right of water glass. Set champagne glass above and to the right of red or white wine glass. Finally, set sherry

glass to the right of red or white wine glass. Put dessert spoon above dinner plate in a horizontal position. Place dessert fork above dessert spoon, facing in opposite direction. Dinner knife should be located to the right of dinner plate. Place fish knife to the right of dinner knife. Put soup spoon and the fruit spoon (if used) to the right of dinner knife. If serving shellfish, oyster fork should be located to the right of soup spoon and/or fruit

spoon. Place salad fork to the left of dinner plate. Put dinner fork next to salad fork. Place fish fork to the left of the dinner fork.

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Place napkin to the left of all forks.

Table Manners

Whether you're eating at a fancy restaurant, in the cafeteria, or at home with friends and families, good table manners make for a more pleasant meal. While you may not need to worry about confusing your salad fork with your desert fork when dining with friends, some basic table manners should never be forgotten. Here are some easy-to-follow Do's and Don'ts:

Table Manner DO'S

Sit properly (and straight) in your chair Talk about pleasant things Place your napkin on your lap Wait until everyone is seated before starting to eat Watch others, or ask, if you're not sure how to eat something Ask someone to pass the food, rather than reach across the table Chew with your mouth closed Use a knife and fork to cut your meat Say "excuse me" or "I'm sorry" if you burp Say "no thank you" if you don't want a certain dish or are full Say "may I please be excused" before leaving the table

Table Manner DON'TS

Don't talk about gross things (lucruri brute) Don't ask for seconds before others have had firsts Don't take more than your fair share (cantitate echilibrata) Don't overload your fork or plate Don't gobble (a înfuleca) your food Don't chew with your mouth open Don't talk with your mouth full Don't play at the table Don't hum (a fredona) or sing at the table Don't tip (a înclina ) your chair or lean on the table Don't eat with or lick your fingers Don't push your plate away when you're finished

ACTIVITIES:1. Describe the table setting: Is it formal or informal?

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2. Dialogue: DrinksName different types of food and drinks you can find in a restaurant. Read the dialogue carefully and point out the use of “would like” for asking for and making request. Pair up and role play through ordering a drink.

Tom: Are you ready to order, sir?Mr. Brown: No, not yet. Could you give us a few more minutes, please?Tom: Yes, sir; take your time!Mr. Brown: Waiter!! !Tom: Yes, sir.Mr. Brown: I am ready to order now!Tom: Would like something to drink, first?Mr. Brown: Yes, but could we see the wine list, please?Tom: Certainly, sir; here it is!Mr. Brown: Thank you. What would you recommend with the fish?Tom: A dry wine, sir.Mr. Brown: What is a crisp wine?Tom: It is a wine that has a refreshing level of activity; it’s almost the opposite of soft.Mr. Brown: And what is this Cabernet Sauvignon?Tom: Well, it is a red wine from Audubon Collection, 1993, Napa Valley, California, US.Mr. Brown: No, let’s go back to the white wines. Because I am going to order fish/I remain with the fish!Tom: How about a Chardonnay 1993, sir? It’s a white table wine. Mr. Brown: That’s not a bad idea! I’ll have a glass of Chardonnay, then. And you, dear?Mrs. Brown: Could I see the wine list, too, please?Mr. Brown: Oh, yes, of course, sorry?

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Mrs. Brown: Thank you. There are some nice aperitifs but to tell you the truth, it’s so hard to make a decision! Still, I think a martini would be fine!Tom: Would you like some ice in it, madam? Mrs. Brown: Oh, yes, please; it’s so hot in here!Tom: So, that’s a Chardonnay and a martini with ice. Mrs: Brown: Excuse me, could you open the window, please?Tom: Certainly, madam.

3. Choose the correct answers from the following questions:

1. How many people are there in the conversation? a) Two b) Five c) There

2. What does Mr. Brown ask to see? a) The bill; b) The wine list c) The menu

3. What does Mr. Brown order? a) A beer b) A brandy c) A glass of wine

4. What kind of drink does Mr. Brown order? a) A soft drink b) A cappuccino c) An aperitif

5. What drinks does Mrs. Brown order? a) A vodka and lemon b) A sherry c) A martini

6. What does Mrs. Brown ask Tom to do?

a) Lay the table b) Open the window c) Move the table

4. Read and translate the following extracts and comment upon the table manners of the Jenssens:1. Breakfast in the Jenssen home was not much different from breakfast in a couple of hundred thousand homes in the Great City. Walter Jenssen had his paper propped against the vinegar cruet and the sugar bowl. He read expertly, not even taking his eyes off the printed page when he raised his coffee cup to his mouth. Paul Jenssen, seven going on eight, was eating his hot cereal, which had to be sweetened heavily to get him to touch it. Myrna Jenssen, Walter’s five-year-old daughter, was scratching her towhead with her left hand while she fed herself with her right. Myrna, too, was expert in her fashion: she would put the spoon in her mouth, slide the cereal off, and bring out the spoon upside down. Elsie Jenssen (Mrs. Walter) had stopped eating momentarily the better to explore with her tongue a bicuspid (bicuspid/premolar/коренной зуб) that seriously needed attention.

(From “The Ideal Man” by J. O’Hara)

5. Answer the following questions and then check your answers by comparing them with the answers below:

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1. What is the correct way to sit at table? 2. Should you use your fork or your knife for taking a slice of bread from the bread-table?3. How should you get a slice of bread from the plate standing on the far end of the table? 4. What is the correct way of using spoon, fork and knife? 5. How should you cut your meat?6. What are the dishes for which knife shouldn’t be used?7. What is the way to eat chicken?8. What is one supposed to do with the stones while eating stewed fruit?9. What should you do with the spoon after stirring your tea?10. What should you do if your food is too hot?11. What should you say to refuse a second helping? 12. What should you say if you like the dish very much?13. What should you say if you dislike the dish?14. What shouldn’t one do while eating?15. Where should one keep the newspaper or the book during a meal, on the table or on one’s lap?

Answers to exercise above: a) “It tastes (really) fine” or “It is delicious.”b) Never eat the stones (trying to be overpolite). Neither wuld it be a good idea to dispose of them

by dropping them under the table, placing them in your pocket or in your neighbour’s wine glass. Just take them from your mouth on your spoon and place them on your own saucer.

c) Nowhere near the table. Reading at one’s meals is a bad habit; it is bad for your digestion and impolite towards others sitting at the same table.

d) Sit straight and close to the table. Don’t put your elbows on the table. Don’t cross your legs or spread them all over the place under the table.

e) Never lean across the table or over your neighbours to get something out of your reach. Just say: f) Nothing. Keep your impressions to yourself and don’t embarrass your hostess. g) Fish dishes are generally eaten without using knife. If one does, it is considered a serious breach

of good table manners. The same refers to rissoles, cereal and, in general, to anything that is soft enough to be comfortably eaten with spoon or fork.

h) Neither. Your hand is quite correct for getting a slice of bread for yourself. After all, it is you who is going to eat it.

i) While eating, one should produce as little noise or sound as possible. It is decidedly bad manners to speak with your mouth full. Don’t put your bread in your soup. Don’t pour your tea in your saucer. Don’t leave much on your plate: it is impolite towards your hostess. If you have liked the dish, it doesn’t follow that you should polish the plate with your bread.

j) Don’t hold your spoon in your fist; don’t tilt it so as to spill its contents. The fork should be held in your left hand, the knife in your right.

k) It is wrong first to cut all the meat you have got on your plate in small pieces and then it. Cut off a slice at a time, eat it, and cut off another, holding your knife in the right hand and your fork in the left.

l) “No more, thank you.”m) Cut off and eat as much as possible by using your knife and fork; the remaining part eats by

holding the piece in your hand by the end of the bone. n) Never cool your food by blowing at it. Just wait a bit, there is no hurry.

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Don’t leave your spoon in the glass while drinking. Put it on your saucer.

6. Read the text: Bottled Water is Bad

Sales of bottled water have quadrupled in the past twenty years.  In just the US, sales accounted for

$11.7 billion in 2007.  More and more people make health-conscious decisions to buy water instead

of soda, sugary juices, and caffeinated drinks.  However, one liter of bottled water produces as much

as half a pound of greenhouse gases once the plastic is produced and the product shipped halfway

around the world.  With all the water consumed in the US, you could power 250,000 homes for a

year.  It's a drain on and an unnecessary use of resources.

Bottled water can be useful, though.  For example, it provides healthy alternative at large events

because people will need to buy something to drink.  In areas without access to clean water sources,

bottled water is beneficial.  Yet too many people reach for bottled water instead of tap water at

home.  Both bottled water and tap water are equally healthy, and tap water costs a lot less.  In

addition, most people would find it difficult to notice any difference between the two.  In taste tests

at Ithaca College in New York, tap water beat out (a invinge) bottled water four out of five times.

Many people recycle the plastic bottles, which of course helps the environment.  But too many

plastic bottles still end up ( a sfârşi prin) in landfills (gropi de gunoi) - in the US, 3900 million pounds

(1770 million kilograms).  Many states in the US don't redeem (a rascumpara) plastic, which

worsens (a aagrava, inrautati) the problem.  More importantly, though, people should strive (a se

stradui) to reduce their use of resources, reuse resources whenever possible, and lastly (in final)

recycle resources.  All those empty water bottles simply don't allow that.

Do you agree or disagree? Why?

     1. Tap water is better than bottled water.

     2. There is a big difference in taste among the varieties of bottled water.

     3. I drink at least five bottles of water every day.

     4. Bottled water is a waste of resources.

     5. I recycle the plastic from bottled water.

Fragments:  Remember how the fragments were used, and complete the sentence from today's

article.

     1. More and more people make health-conscious decisions to buy water...

     2. With all the water consumed in the US, you could...

     3. Yet too many people reach for...

     4. In addition, most people would find it difficult to...

     5. Many states in the US don't redeem plastic...

Post-Comprehension: Talk about the following questions in pairs/groups.  Remember to support

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your answers!

     1. How concerned are you with plastic bottles and their use of resources? Why?

     2. Will this article cause you to stop buying bottled water? Why/not?

     3. What problem causes the greatest damage to the environment? Why do you think so?

     4. If we continue to use resources and pollute, what will the world be like in fifty years? Please

explain.

     5. Were you surprised by how much Americans pollute? Why/not? How does your country

compare?

7. Google Search: Type "plastic bottles" into Google. Look at the websites, and/or read additional

articles on this topic. Discuss or write an essay about your findings.    

8. Complete the table below with the following words: sun, U-shaped/horseshoe, oval, small, medium-sized, square, banqueting style, round, conference style, rectangular:

Table size Table shape Seating arrangement

9. Complete the table below with the following words: knife, glass, plate, jug, pot, freezer, oven, blender, coffee maker, coffee pot, cup, fork, mug, grill bottle, tea spoon, stove, jar, spoon, fridge, kettle, lid, ladle, saucer:

Cutlery Plates and dishes Appliances

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10. Complete the table below with the following words: bottle opener, sweet, coffee pot, bottled, flat, drinking straw, corkscrew, ice bucket, sour, coaster, dry, mug, long, glass, canned, kettle, sparkling, still, compote, dish, hot, cocktail shaker, tea ball, cold, tumbler, cup, frothy, funnel, fresh:

Tableware and utensils for drinks Words describing drinks

14. Translate into English: Bunele maniere la masa

1. Pozitia corpului sa fie dreapta, insa nu fortata. Picioarele se tin normal, nici sub scaun 2. si nici prea departe de el, pentru a nu incomoda vecinii.3. Mainile si mai ales coatele nu se tin pe masa. Nu se mananca in graba si nervos. Nu se bea si

nu se vorbeste cu gura plina.4. Furculita se tine cu mana stanga, cand se foloseste in acelasi timp cu cutitul. Lingura se tine ca

un condei, intre degetul mare si aratator. Cutitul se tine intre degetul mare si cel mijlociu, apasandu-se pe maner cu degetul aratator.

5. In timpul mesei, tacamurile se tin deasupra farfuriei, fara a le ridica cu varful in sus sau a gesticula cu ele.

6. Cand se bea, tacamul se pune pe farfurie, incrucisat, cutitul in partea dreapta, iar furculita cu dintii in sus, in partea stanga.

7. Dupa terminarea fiecarui fel de mancare, furculita si cutitul se pun paralel pe farfurie, in aceeasi ordine, furculita va avea de aceasta data dintii in jos.

8. La inceputul mesei, servetul se pune pe genunchi pliat in doua sau in trei; la terminarea mesei, servetelul nu se pliaza la loc, ci se strange si se pune langa farfurie.

9. Semnalul ridicarii de la masa il da gospodina, dupa ce s-a asigurat ca toti invitatii au terminat de mancat.

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13. Restaurant ClozeFill in the blanks with words from the box:

appetizerbar

breakfastbrunchbuffet

chefcook

dessertdinner

dishwasher

fancyfast-food

lunchnon-smoking

salad

smokingsouptip

waiter

People Who Work in a Restaurant:The person who serves your food is called a ___________________. The person who cooks your food is called a ____________________ if it is a cheap restaurant or a _____________________ if it is an expensive restaurant. A ___________________ is somebody who washes dishes. If the food and service is good, people usually leave a __________________.

Meals and the Time of Day:Most people eat ____________________ after they wake up. Around noon people have their midday meal, or _____________________. And ___________________ is the meal that people eat in the evening. However, sometimes, especially on Sunday, people like to sleep in, so instead of having breakfast, they eat a meal between breakfast and lunch called ______________________.

Parts of a Meal:At lunch or dinner sometimes people order a snack before the meal called an ________________________. A __________________ or a ___________________ is often served alongside the main meal. After dinner, people sometimes treat themselves to ___________________. Types of Restaurants:It’s nice to eat at a ___________________ restaurant, but that can be expensive. Sometimes, if you are short on time or short on money, you might go to a ______________________ restaurant because the food is cheaper and served faster. Some restaurants have a ________________________, which means you take a plate up to a table loaded with food and you can put as much food as you want on your plate. Other restaurants have a ___________________ where you can get an alcoholic drink while you are waiting for your table. Most restaurants these days have a _________________ and a _________________ section.

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11 12

13 14

15 16

17 18

Down

1 A place where people can sit around and drink alcoholic beverages in a restaurant. (3)

2 A drink that many people have with dessert. (6)

3 Something you use to cut meat. (5)

4 Another word for a drink. (8)

6 The noon meal. (5)

7 Something you might need to get into a busy restaurant. (11)

9 Someone who serves you food. (6)

10 The morning meal. (9)

12 Something, usually sweet, that you eat after dinner. (7)

14 The evening meal (6)

16 The total amount that you have to pay for a meal. (4)

Across

2 Someone who makes food in a cheap restaurant. (4)

4 A meal between breakfast and lunch. (6)

5 Someone who makes food in an expensive restaurant. (4)

8 This describes what you can eat at a restaurant. (4)

11 Something you eat before the main meal. (9)

12 If everybody pays for their own food then you go __________. (5)

13 A side dish with lettuce and other vegetables. (5)

15 What the cook places your food on. (5)

16 A meal where you help yourself from a table with a variety of dishes. (6)

17 Long, stringy food. (7)

18 Something you give your waiter if the service is good. (3)

25