2. Поставте 8 запитань до тексту.

1 What range of establishments catering is undertaksng?

2 How many sorts of catering , are there?

3 What is finger-service?

4 What is the difference between Finger-service and Snack-bar service?

5 What does snack-bar service provide ?

6 Can I order hot dishes in snack-bar service ?

7 How many tipes of dinners , do you know?

8 Where you can get an own table?

3. Перекладіть на англійську мову:

Легкі закуски- Light snacks

пансіон з харчуванням,- board with meals

сервірування столу- table setting

відвідувач- guest сustomer

сільничка- saltshaker

столове срібло- silverware

бокал на високій ніжці - glass on a high stem

десертна виделка- dessert fork

серветка- table napkin

список страв- list of dishes

4. Доповніть речення дієсловом у Present Perfect Tense

Break buy decide finish forget go go invite see not/see take tell

1. “Can I have this newspaper?” “Yes, I have finished with it”

2. I have bot some new shoes. Do you want to see them?

3.”Where is Liz?” “She has decided to go out”

4. I am looking for Paula. Have you seen her?

5. Look! Somebody has broken that window

6. “Does Lisa know that you are going away?” “Yes, I have told her”

7. I can’t find my umbrella. Somebody have taken it

8. I am looking for Ann. Where has she gone?

9. I know that woman but I have forgoten her name

10. Sue is having a party tonight. She has invited a lot of people

11. What are you going to do? Have you decided?

12. “Where are my glasses?” “I don’t know. I haven’t seen them”

ВАРІАНТ 5.

1. Прочитайте текст та перекладіть письмово.

Laying a table

The formal service is identical for all occasions. No food is set on the table, except ornamental dishes of fruit and flowers. The one unbreakable rule is that everything on the table must be geometrically spaced: the centerpiece in the actual centre: the places at equal distances and all utensils balanced. Beyond this rule you may set your tables as you choose.

The places are set with the plates. On the left of each plate, is put the salad fork; the meat fork is put next, and then the fish fork.

On the right of the plate, and nearest to it, is put the silver-or-steel-bladed salad knife, or if the salad is one for which no knife is necessary, the knife nearest the plate is the meat knife, next the fish knife, the edge of each toward the plate. Then the soup spoon and then the oyster fork.

Not more than three knives and three forks are on the table at the moment. Additional forks and knives may be put on the table during dinner as they needed.

A dinner napkin folded square and flat is laid on each plate: very fancing foldings are not in good taste.

The goblet or tumbler for water is placed directly above the knives at the right of the plate: next to it is a slight distance to the right the champagne glass: in front and between these two either the claret glass or the tall-stemmed glass for white wine. Somewhat to the right again-the cherry glass.