Subject
Year
: V0032 - Restaurant English
: 2009 - 2010
Taking a Beverage Order
Meeting 3
Brainstorming
1. You are just seated in a restaurant. After a while
a waiter comes to you. What do you think s/he is
going to say to you?
2. In Indonesian context, do waiters introduce
themselves?
3. What do waiters offer to the guests?
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Beverage Menu
• The drinks menu is an important document for a
restaurant because it functions as an introduction to the
gastronomic range and quality of the establishment.
• Given the importance of the moment when the drinks
menu is presented to the guest, staff must be ready to
answer politely any questions the guest may have
regarding the ingredients or origin of any drink.
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Beverage Menu
• During the time from the presentation of the drinks menu
until the orders are taken, staff must be ready to:
1. Answer questions regarding the ingredients or origin of
any drink
2. Make polite recommendations to the guest
• Sometimes during this exchange a guest may make a
special request. Staff must be able to deal with this
politely and provide the drink requested where possible.
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The steps in taking beverage order
1.
2.
3.
4.
5.
6.
7.
8.
Greet the guest
Introduce your self
Give guests the menu (a la carte)
Offer an aperitif
Take orders in a clockwise direction (ladies first)
Wirte the details on the beverage order form
Repeat the whole order to make sure it is correct
Give one cop of the order to the bartender
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The steps in taking beverage order
9. Whenthe drinks are ready, arrange them on a tray
10. Put some coasters and stirrers on tray
11. Take the drinks to table
12. Serve the lady on the right of the host first (be flexible)
13. Place the drink on a coaster near the wine glass
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Clearing Unused Place Settings
If there is/are unused place setting(s), it is better to clear
them up. Here are the following steps:
1. Hold an empty tray in the left hand
2. Pick up each item of the unused setting
3. Put them (cuttleries, crockery) on the tray
4. Inform guests you will be back soon
5. Bring the tray and put each item back in its correct
place at waiter’s station
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Discussion
Look at the statements in Remarks (slide 6)!
Do you agree or disagree with the statements? Why?
Discuss your answers with your friends in the group!
Compare your answers with the other groups!
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Important phrases
• Beverage is the general term for any type of drink
• Aperitif = French word in English meaning an alcoholic
drink before meals
• A la carte menu = menu where items are priced
separately.
• Clockwise >< anticlockwise
• Host/hostess = the person who invites others to a
function or a meal
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Important phrases
• Set a table = arrange cuttleries and crockery on the table
for a meal
• Place settings = a restaurant table is set according to the
number of places there are at the table
• The waiter station = area in the restaurant where items
needed at the table are kept
• A food order = items that guests would like to have
• Cutlery = flatware = silverware
• Crockery = eating equipment made from clay e.g. Plates,
cups, dishes etc.
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Activity
•
•
•
•
Practice the language in taking beverage order in groups
As a waiter  take guests beverage orders
As guests  order a beverage (any kind)
The lecturer will ask you to demonstrate a role-play
randomly
• Watch and analyze your friends performing. You are free
to give comment and input
• The group who perform the best (represented by the
pairs performing) will earn a credit that may affect the
group’s daily score.
• Do your best!!
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