1. The staff of the restaurant can be divided into two groups.

2. One group works in the kitchen.

3. They prepare meals for the customers.

4. Another group works in the dining room.

5. They serve the customers.

6. The service staff consists of waiters and waitresses, head waiters, barmen.

7. The head-waiter greets the guests when they arrive and show them to their tables.

8. The main part of his job is to control and coordinate the work of the staff in the dinning room.

9. A barman makes cocktails and strong drinks for the customers.

10. Waiters and waitresses have a lot of work to do.

11. Their job is to take orders and to serve meals to their guests.

12. They are in direct contact with the customers.

13. They recommend the guests specialties of the restaurant.

14. Waiters and waitresses make a friendly atmosphere.

15. Their work is important to the success of the restaurant.

16. We hope we’ll be competent and highly-qualified specialists.

17. We’ll develop our own business.

18. We’ll be successful in our life.

The kitchen staff.

1. The staff of the restaurant can be divided into two groups.

2. One group works in the kitchen.

3. They prepare meals for the customers.

4. Another group works in the dining room.

5. They serve the customers.

6. The kitchen staff consists of a chief, cook, cooks, and kitchen hands.

7. Chef cook controls and coordinates the works of the staff in the kitchen.

8. They are very experienced cooks.

9. They can prepare various dishes of national cuisines.

10. The chef’s job is rather difficult.

11. The cooks have a lot of work to do.

12. The cooks make different dishes according to the customers’ orders.

13. The kitchen hands keep the kitchen clean.

14. They also peel vegetables and wash the dishes.

15. Their work is important to the success of the restaurant.

16. They’ll be competent and highly-qualified specialists.

17. They’ll develop restaurant business.

18. They can get higher education and be a manager of the restaurant.

How to lay a cover.

1. W hen the waiter lays a cover he needs the following cutlery and tableware: main knife and fork, fish knife and fork, soup spoon, side plate, side knife, glassware, napkin.

2. Rules of setting a table are following.

3. Put the cutlery, crockery and glasses on the table before the guests come.

4. Wipe and polish all cutlery and glassware before you put them on the table.

5. Put the main knife and fork 1cm from the edge of the table.

6. Put the side plates at the left side.

7. Put the side knives on the side plates.

8. The blades of all knives must face left.

9. Put the wine glasses in front of the main knife.

10. Put a folded napkin in the centre of the side plate or at the right side of the cutlery.

11. A vase for flowers, cruets-sets and astray are in the centre of the table.

Cutlery and tableware.

1. Large fork is used as main fork or serving fork.

2. Large knife is used as main knife.

3. Small fork (dessert fork) is used as entrée fork, salad fork, and dessert (or pudding) fork, fruit fork.

4. Small knife is used as side knife (for buttering bread or spreading pate), entrée knife, cheese knife, fruit knife.

5. Steak knife with serrated edge is used for meat.

6. Fish knife is used for fish, serving large items.

7. Fish fork is used for fish.

8. Large spoon is used for serving.

9. Medium spoon is used for desserts or puddings.

10. Soup spoon is used for soup.

11. Small spoon (teaspoon) is used for tea and coffee, cocktails, ice cream, sugar spoon.

12. Standard set for tableware has:

13. Large plate (dinner plate) is used for the main course.

14. Middle-sized plate (side plate) is used as a side plate and also for salads, cheese and fruit.

15. Small plate is used for bread and rolls, also for cheese, fruit and cake.

16. Soup bowl is used for cream soups.

17. Consommé bowl and saucer is used for clear soups.

18. Large soup tureen is used for soups.

19. Tea or coffee cup and saucer are used for tea or coffee.

20. Salad bowl is used for salads.

Meals. Breakfast at the restaurant.

1. The Russian custom of having meals varies from family to family.

2. But we usually have three meals a day.

3. They are breakfast, dinner and supper.

4. Most people eat their meals at home.

5. But sometimes they eat out.

6. There are different catering establishments where people can have meals.

7. They are restaurants, cafes, cafeterias and snack canteens.

8. There are also restaurants at hotels.

9. Here the customers can have not only dinner or supper but breakfast as well.

10. Usually breakfast is served from 8 to 10 o’clock in the morning.

11. It may be light or substantial.

12. A light breakfast usually consists of a couple of sandwiches and a cup of tea or coffee.

13. There is wide choice of various sandwiches at the restaurants.

14. If a customer wаnts to have a substantial breakfast he can order some kind of gruel, milk soup, bacon and eggs or an omelets, sausages followed by coffee or tea with pastries.

15. Each customer can choose dishes to his taste.

16. Sandwiches are taken with hands.

17. When caviar is served first put it on your plate and then spread on small piece of bread.

18. Do not spread butter on the whole piece of bread.

Meals. Dinner at a Restaurant.