Unit 2 While-meal Service餐中服務(wù)

● Order Dishes

● Serve the Dishes

● Separate the Dishes

Section 1 Warm-up

Discuss the following questions in pairs or in small groups and tell your partner.

（1）How do we recommend dishes to guests when they order？

（2）Do you know how we provide the dishes？

（3）Do you know how we separate the dishes？

Section 2 Dialogues

Dialogue 1 Take Order in Chinese Restaurant

A—Waiter

B—Guest

A:Hello,sir.May I take your order now？

B:Yes.

A:This is our menu.Please have a look.

B:What are the specialties in your restaurant？

A:Our restaurant's specialties include kung pao chicken,boiled fish,mapo tofu,boiled cabbage and so on.

B:Then give me a boiled fish.

A:Do you need any vegetables？

B:Do you have any cabbage？

A:OK,Would you like to stir-fry or minced garlic？

B:It's minced with garlic.

A:Do you need any drinks this afternoon,sir？

B:I need a bottle of beer.

A:We have Tsingtao beer,Yanjing beer and Snow beer.Which one do you like？

B:I want a bottle of Yanjing beer.

A:Normal temperature and ice,which one do you prefer？

B:Normal temperature,please.

A:Sir,I'll repeat your order.Did you order a boiled fish,a cabbage with minced garlic and a bottle of normal temperature Yanjing beer？

B:Yes.

A:OK,please wait a moment and we'll inform the kitchen to cook for you.

Words and Expressions

cabbage ［?k?b?d?］n．卷心菜

have a look看一下

special dish特色菜

stir-fry ［?stз?fra?］n．炒菜

minced ［m?nst］v．剁碎

garlic ［?ɡɑ?l?k］n．大蒜

Dialogue 2 Take Order in Western Restaurant

A—Waiter

B—Guest

A:Can I take your order for starter now？

B:What would you recommend？

A:Yes,you can try our appetizer called smoked salmon,it tastes very delicious.

B:For an appetizer smoked salmon.

A:Do you need a salad?And which dressing do you want？

B:We'd like three large fruit salads with balsamic and vinaigrette dressing.

A:What soup would you like？

B:Fish soup,French style.

A:And for the main course？

B:Two T-Bone Steaks and a rump steak.

A:How would you like your steak done？

B:Medium-well.

A:What kind of sauce would you want？

B:Black pepper and mushroom cream sauce.

A:Would you like some vegetables？

B:The curried vegetables.

A:OK.Do you want any dessert？

B:Yes.I'll have a chocolate cake.

A:Chocolate cake. That's our most popular dish.

A:Anything else？

B:No,I'm afraid that's all.

Words and Expressions

dessert ［d??zз?t］n．甜點

appetizer ［??p?ta?z?（r）］n．開胃菜

come with伴隨……發(fā)生

main course主菜

smoked salmon熏鮭魚

fruit salads水果色拉

vinaigrette ［?v?n??ɡret］n．色拉調(diào)味汁

for the main基本上

Dialogue 3 Serve the Dishes

A—Guest

B—Waiter

A:Waiter,come here.

B:Hello,madam.May I help you？

A:When do you serve our dishes？

B:I'm very sorry.I'll hurry to the kitchen right away.

A:OK,let's wait a moment.

B:I just checked with the kitchen. Your food will be here soon.

A:OK.

B:Sorry to keep you waiting,madam.This is the first dish.

A:How is cold food not hot？

B:Our country's habit is to serve cold dishes first,because cold dishes are prepared in advance,while hot dishes are usually prepared at the beginning of the feast.

A:Oh,I see.

B:This is your second dish,Longjing shrimp.

A:Can you tell us how this dish is made？

B:Longjing shrimp is a famous Hangzhou dish with strong local flavor because it is made of Longjing tea and shrimp before and after Qingming Festival.It is characterized by white and tender shrimp,green tea,light and elegant color,delicious and clear taste.

A:Thank you.What else do we have？

B:You still have one last dish—West Lake vinegar fish.

A:OK.

B:This is your last dish—West Lake vinegar fish:it's also known as Shusao Chuanzhen and songsao fish.It's a very famous dish in Hangzhou.West Lake vinegar fish is usually made from grass carp.After cooking,the cooker will pour a layer of smooth and bright sweet and sour vinegar on it,with upright pectoral fins and crab flavor.It tastes tender,sour and sweet.

A:Well,it's delicious.

B:Please enjoy your dishes.

Words and Expressions

characterized ［?k?r?kt??ra?zd］adj．以……為特點的

feast ［fi?st］n．盛宴

shrimp ［?r?mp］n．蝦

come here過來，來這里，到這兒來

right away立刻

wait a moment等一會兒

in advance提前，事先

at the beginning of在……之初

Section 3 Speaking

How to Provide Service in Meal?

如何提供餐中服務(wù)？

1.Phrases,Sentences and Expressions

2.Role-play

Work in pairs and make a dialogue according to the situation given below.

Mr.Li went to the West Lake Restaurant and wanted to eat the special dish of their restaurant—West Lake vinegar fish.The waiter then went to order for Mr.Li.

Section 4 Readings

Reading 1

Order Dishes

點菜

When guests order dishes,in order to provide high quality service to the guests,there are many points for attention.Do you know？

As a waiter,we usually stand at the back left side of the guest,hand on the menu waiting for the guests to order.When filling out the order,usually hold the menu with the left hand,and write with the right hand.Don't lean forward,close to the guest,point to the menu with a pen,or put the order on the table to fill in.At the same time,we should be familiar with the dishes.Such as the methods of cooking,characteristics（raw materials,the flavor）,the nutritional value and price.

According to different guests,we can make recommendations,such as different purposes, different ages,etc.For example,for someone only want to fill stomach or invite people to have a light meal,just recommend low and medium-sized economic dishes;for those who come by the fame of restaurant,recommend the special dishes of our restaurant;for the purpose of reunion, recommend the variety of dishes;for the purpose of banquet,recommend the high stardard dishes;for the purpose of dating,recommend the sweet and delicious dishes;for the old people, recommend the soft,smooth and easy to digest dishes.But for the young people,it is necessary to recommend chic,special dishes.For female guest,recommend sweet and less grease dishes;for children,recommend bright colors and crispy dishes.

In the course of service,you can't use command or mandatory language.Remind when the guest orders too many dishes or repeatedly.When the dishes that are not on the menu or have been sold out,you should actively contact with the chief,try to meet the needs of the guest or actively recommend the dishes that are similar in raw materials,taste and price,so as to stimulate the new demand of the guest.

Notes：

（1）Don't lean forward,close to the guest.

注意不可身體前傾，貼近客人。

lean forward的意思為“向前傾”。

e.g.I lean forward to listen better。

我傾身向前，以便聽清楚些。

（2）We should be familiar with the dishes.

我們要熟悉菜肴。

be familiar with的意思為“熟悉”。

e.g.You should be familiar with this part.

你應(yīng)該熟悉這部分。

（3）“characteristics（raw materials,the flavor）,the nutritional value and price”的意思為“特點（原料、口感）、營養(yǎng)價值、價格”。

characteristics的意思為“特點”。

e.g.Genes determine the characteristics of every living thing.

基因決定每個生物的特點。

（4）According to different guests,we can make recommendations,such as different purposes,different ages,etc.

根據(jù)不同的客人的需求，我們可以進行菜品推薦，如不同目的、不同年齡等。

make recommendation的意思為“提出建議”。

e.g.We make this recommendation for two reasons.

我們提出這個建議有兩個原因。

（5）When the dishes that are not on the menu or have been sold out...

當客人所點的菜在菜單上沒有或已銷售完時……

sold out的意思為“賣完了”。

e.g.The new commemorative stamps are all sold out.

新的紀念郵票都賣完了。

（6）Try to meet the needs of the guest or actively recommend the dishes that are similar in raw materials,tastead price.

盡量滿足客人的需要或主動推薦在原料、口味和價格上相似的菜肴。

meet the needs的意思為“滿足需要”。

e.g.Basically meet the needs of the high,medium and low demand.

基本滿足高、中、低需求。

Questions：

（1）When ordering dishes,where is the waiter's place？

（2）If you were a waiter,what would you recommend for the elderly？

（3）What characteristics should a waiter be familiar with the dishes？

Reading 2

Provide and Separate Dishes

上菜和分菜

The place where the dishes are served is usually in a spacious place,aiming not to disturb the guests.The right place are such as the right side of the vice hostor the place between the interpreters.Remember that the waiter should serve the dishes between the host and the guest of honor,old people and children.When serving,the waiter will put the dishes in the tray and put them in front of the dining table,with the tray on his left hand,stepping forward with his right foot between the two chairs,and serving with his right hand on his side.When serving,it is necessary to make sure that it is cold before hot,salty before sweet,stir-fried before burning,light before fat,high quality before general.

Furthermore,do remember matters need attention.Never put one dish on the other dishes.If soup or noodles,take the initiative to share the meal for the guests;if shells,provide a small towel or hand washing cup at the same time to relieve the smell of oil.After all the dishes are ordered,you should politely tell the host:“Your dishes are ready,please use them slowly.”If a dish is late delayed,you should inquire the kitchen in time and apologize to the guest.If you find that the dishes on the table are almost finished,you should ask the guest if they need to add a dish.After the banquet,guests stop chopsticks,waiters should quickly remove the tableware, change into clean cloth,dish,knife and fork,and then send fruit.If children eat at the same table,the waiter should make sure to keep hot dishes and soup away from children and remind adults to pay attention to it.If there are several groups of guests at a table,their dishes should be placed in a relatively centralized way,and the menu should be verified to avoid mistakes.

When dividing dishes,the waiter generally stand on the left side of the guest to operate, according to the order of guest before host.Pay attention to the following points when dividing dishes.Firstly,dividing dishes should be active and quick,and it is not allowed to divide dishes after the guests start eating.Secondly,do not put your hand into the dish or take the soup out of the dish.Thirdly,do not drop it on the guest or on the table.When dividing dishes,try to make sure that one spoon is accurate and one fork is accurate.After the dishes are divided,there should be a certain margin to show the richness of the dishes.The dishes should be evenly divided.

There are several ways to divide dishes:when dividing soup dishes,a long spoon and chopsticks are generally used together,pay attention to the quantity should be evenly matched, which is generally required to be 90% of the soup bowl.The Cooking dishes are usually served with fork,spoon or chopsticks;when dividing fish dishes,the waiter presses the head of the fish with the fork,pours the original juice.After a while,the waiter divides the fish into pieces.

Notes

（1）When serving,it is necessary to make sure that it is cold before hot.

上菜時，必須確保先上冷菜后上熱菜。

It is necessary to..．的意思為“有必要做某事”。

e.g.To understand why they are doing it,it is necessary to know where they are from.

為了理解他們?yōu)槭裁匆@樣做，有必要知道他們來自哪里。

（2）If children eat at the same table,the waiter should make sure to keep hot dishes and soup away from children and remind adults to pay attention it.

如果有小孩同桌就餐，一定要讓熱菜、湯羹遠離孩子并提醒成年人注意。

keep...away from..．的意思為“讓……遠離……”。

e.g.He is a dangerous person,keep away from him.

他是個危險的人，離他遠點。

（3）Pay attention to the following points when dividing dishes.

分菜時，注意以下幾點。

pay attention to的意思為“注意”。

e. g. In doing our work,we must pay attention to ways and means.

在工作中，一定要注意方式和方法。

Questions：

（1）What are principles of serving dishes？

（2）Where can't the waiter stand to serve？

（3）What is the order of dividing dishes？

Section 5 Simulated Writing

Food and Beverage Menu

餐飲點菜單

1.Writing Skills

點菜單是客人結(jié)賬的憑證，也是點菜人員必須填寫的單據(jù)。通常，點菜單上要寫明客人的餐臺號、進餐人數(shù)、日期、服務(wù)員的名字，以及菜品的名稱、數(shù)量、金額等。

2.Sample Writing

3.Writing Practice

Xiao Yang,is serving at table 3 on April 7,2020.Mr.Li and his group of 5 people have ordered 6 dishes:Mapo beancurd（15 yuan）,shredded pork with garlic sauce（25 yuan）, boiled cabbage（15 yuan）,double cooked pork slices（25 yuan）,potato shredded pork（25 yuan）,tomato and egg soup（20 yuan）.Please fill in the menu for the price and time.

2020年4月7日，小楊為3號桌提供點菜服務(wù)。李先生一行5個人共點了6份菜肴，它們分別是麻婆豆腐（15元）、魚香肉絲（25元）、水煮白菜（15元）、回鍋肉（25元）、土豆炒肉絲（25元）、番茄雞蛋湯（20元）。

Section 6 Supplementary Reading

Eight Chinese Cuisines on the Tip of the Tongue

舌尖上的中國八大菜系

China covers a large territory and has many nationalities,hence a variety of Chinese food with different but fantastic and mouthwatering flavor.Chinese food can be roughly divided into eight regional cuisines.

Consisting of Jinan cuisine and Jiaodong cuisine,Shandong cuisine,clear,pure and not greasy,is characterized by its emphasis on aroma,freshness,crispness and tenderness.Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually.Soups are given much emphasis in Shangdong dishes.Thin soup features clear and fresh while creamy soup looks thick and tastes strong.Jinan cuisine is adept at deep-frying,grilling,frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.Typical menu items include,bird's nest soup,Yellow River carp in sweet and sour sauce.

Sichuan cuisine,is one of the most famous Chinese cuisines in the world.Characterized by its spicy and pungent flavor,Sichuan cuisine,prolific of tastes,emphasizes on the use of chili.Pepper and prickly ash also never fail to accompany,producing typical exciting tastes.Besides,garlic,ginger and fermented soybean are also used in the cooking process.Wild vegetables and animals are usually chosen as ingredients.It cannot be said that one who does not experience Sichuan food ever reaches China.Typical menu items include hot pot,smoked duck, kung pao chicken,water-boiled fish,tasty and spicy crab,twice cooked pork,Mapo beancurd.

Cantonese cuisine is famous for soup. Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables.In fact,people in northern China often say that Cantonese people will eat anything that flies except airplanes,anything that moves on the ground except trains,and anything that moves in the water except boats.Typical menu items include shark fin soup,steamed sea bass,roasted piglet,dim sum.

Fujian cuisine is distinguished for its choice seafood,beautiful color and magic taste of sweet,sour,salty and savory.The most distinct features are their“pickled taste”.Typical menu items include buddha jumping over the wall,snow chicken,prawn with dragon's body and phoenix's tail.

Jiangsu Cuisine,also called Huaiyang cuisine,is popular in the lower reach of the Yangtze River.Aquatics as the main ingredients,it stresses the freshness of materials.Cooking techniques consist of stewing,braising,roasting,simmering,etc.Jiangsu cuisine is well known for its careful selection of ingredients,its meticulous preparation methodology,and its not-too-spicy,not-too-bland taste.Typical menu items include duck triplet,steamed crab meat and minced pork balls, squinel-shaped mandarin fish.

Comprising local cuisines of Hangzhou,Ningbo and Shaoxing,Zhejiang cuisine,not greasy, wins its reputation for freshness,tenderness,softness,smoothness of its dishes with mellow fragrance.Hangzhou cuisine is the most famous one among the three.Typical menu items include West Lake fish in vinegar sauce,Longjing shelled shrimp,beggar's chicken.

Hunan cuisine consists of local cuisines of xiangjiang region,Dongting Lake and western Hunan.It characterizes itself by thick and pungent flavor.Chili,pepper and shallot are usually necessaries in this division.Typical menu items include Dongan chicken,steamed smoke chicken, duck,pork and fish.

Anhui cuisine,chefs focus much more attention on the temperature in cooking and are good at braising and stewing.Often hams will be added to improve taste and sugar candy added to unprove the flavor of the dishes.Typical menu items include stewed snapper,phoenix tail shrimp.