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Restaurant Employees Bradshaw

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RESTAURANT EMPLOYEES CAREER ENGLISH SERIES Michael Bradshaw 1 | P a g e
Transcript
Page 1: Restaurant Employees Bradshaw

RESTAURANT EMPLOYEES

CAREER ENGLISH SERIES

Michael Bradshaw

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LESSON: 1

Introduction

A. Reading

Good morning. I'm the manager of the restaurant and I'd like to give you a general introduction to some of our procedures. You'll receive specific instructions later on.

All good restaurants have an organization chart so that everyone understands who his or her supervisor is. The organization chart is part of the training manual which is now being passed to you.

The department heads for the front of the house are the head bartender, the maitre d', and the head cashier. In the back of the house they're the chef, the baker, and the steward. The department heads report directly to the manager. They're responsible for scheduling their staffs and for making sure that the rules of the house are followed. Please refer to your training manual for the rules of the house.

In this restaurant we have a modified a la carte menu. Although there are also prix fixe and table d’hôte menus, we've found that the a la carte menu is the most popular with the customers.

RESTAURANT EMPLOYEES

Out of the choices of French, Russian, and American service, we've chosen a mixture of French and American service. Most of our foods are plated up in the kitchen, but some are prepared at the table. We use hand service, not tray service, in our dining room.

In our dining room we have 10 four tops, fifteen deuces, and one table for eight. Ten of the deuces face a banquette. Although we considered booth seating, we decided against it.

Finally, we believe that the customer is always right.Therefore, please be courteous and attentive to the needs of our customers. If you have any problems, go immediately to your supervisor for assistance.

B. Terminology Practice

a la carte : describing a type of menu in which all items are priced separately; а modified a la carte menu is one in which vegetables are included with the entree at no extra cost. Is this an a la carte or a modified a la carte mеnu? This restaurant has an a la carte dinner menu.

If you order from the modified a la carte menu,you'll get two vegetables with your entree.

American service: an informal type of service in which the food is put on plates in the kitchen and brought to the dining room by hand or on trays American service is less formal than French service.

Why did your restaurant choose American service?American service requires only one waiter for eachtable.

back of the house: the area of a restaurant that is not visible to the public

The kitchen, storerooms, and dishwashing area are in the back of the house.Do you work in the front or back of the house? The kitchen staff works in the back of the house.

banquette: a cushioned bench used for seating people along a wall

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The banquettes in this restaurant are upholstered in red velvet.Banquette seating is a very efficient way of seating customers.Brush the banquettes and make sure they are clean.

booth: a seating arrangement made up of a table situated between two benches that face each other

Booths are more private than other types of seating.Which booth would you like today?Clear those booths for the customers who are waiting

department head: a person in charge of a group of employees Who is the department head of the kitchen staff? All department heads will attend a meeting today at

three o'clock. Department heads are responsible for supervising their

staff. deuce: a table for two people Those deuces face a banquette. Set up all the deuces for dinner. Many couples prefer deuces to four tops. four top: a table for four people How many four tops are in this dining room? It's better to avoid seating two people at a four top. In formal restaurants four tops are used to give the

customer more space.French service: a formal type of service in which the food is cooked or completed at a side table in front of the guests French service requires two waiters at each table. Restaurants which offer French service are generally

expensive. Is French service available only in French restaurants? front of the house: the area of a restaurant that is visible to

the public Front-of-the-house employees should wear attractive

uniforms. Have you ever worked in the front of the house? The kitchen isn't part of the front of the house.house: a term used to refer to a restaurant Are you familiar with the rules of the house? The customers would like to know what the specialties

of the house are. I think I'll order the house wine.menu: a list of dishes available at a restaurant Do you see any omelettes on the menu? This customer would like to keep his menu as a

souvenir. I'd like to order the third item on the menu.organization chart: a diagram indicating, which employees

supervise othersThe manager or owner appears at the top of an organization chart. Where does the chef appear on the organization chart? Sometimes we must update the organization chart.

plate: to put food on platesWe must plate all the orders for that table at the same time.Is the veal chop ready to he plated?Food should be plated up only on warm plates.

prix fixe: describing a menu offering a choice of severalmeals at a fixed price I like prix fixe menus because they allow me to know the cost of the entire meal before ordering.Does "$35.00 per meal" indicate that this is a prix fixe menu?Let's change our lunch menu to a prix fixe menu.

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Russian service: a formal type of service in which all food is prepared in the kitchen

In the last century, French service was known asRussian service In Russian service, food is brought to the table onplatters Be sure you serve from the right in Russian service

table d’hôte: describing a menu offering all of the guests the same meal at a fixed price

We can have the tomato soup, filet of sole, chocolate cake, and coffee if we order from this table d’hôte menu. Table d’hôte menus are not often used in this country. Have you ever been to a restaurant with a table d’hôte menu?

C. Check-UpFill in the blanks with the proper terms from the list

A la carte front of the houseAmerican service four topdeuce plateFrench service prix fix

1. We seat four people at a _________2. When we prepare food at tableside, we are using ________3. I like to order an entire meal for one price, so I prefer a restaurant that has a _______ menu.4. A table for two people is known as a ________5. __________is usually less formal than other types of service.6. Let's ________ up these orders on warm plates.7. The maitre d' works in the_______8. Items are priced individually on an ________ menu

LESSON: 2

The waiter and waitress

A. Dialogue

Manager: As waiters and waitresses you act assales people. Your concern for our customers isvital to our success. Please show that concernby being personable and polite to the customersand by paying attention to your personalhygiene.

Waiter: Does the restaurant supply uniforms?Manager: The restaurant will furnish only the white aprons

and ties you will need. You must furnish all other clothing.

Waitress: Are there any special instructions for setting upthe dining room?

Manager: Yes. Please refer to our diagram of our standard table setting. The tables are set up by the waiting staff before meal service begins. Your assignments are posted to the right of the door to the kitchen. Your setup assignments will rotate, so please look at the schedule every day. You'll also be assigned a station.

Waiter: Where can we pick up customer guest checks?Manager: From the maitre d'. The maitre d' will record the

numbers of the checks assigned to you in the check register. You will then be required to sign the register. On the guest check, fill in your

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server number, the date, and, after the customers are seated, the table number and the number of customers.

Waiter: How will we know what numbers to use?Manager: The maitre d' will go over those with you a little

later. Once the checks have been assigned, wait until the customers are seated and comfortable, then greet them, write their orders on the guest check, and have the check rung up by the cashier. The next step is to fill out a duplicate check and take it to the kitchen.

Waiter: Where do the customers pay their guest checks? Manager: After the customer has asked for the check it is

presented on a tray. When the customer leaves money or a credit card on the tray, you take the money to the cashier and get change or fill out the credit card form and return it to the customer for a signature.

Waitress: What should we do if a customer has a problemor complaint?

Manager: If there is a problem with a customer over any item of service or payment, refer that problem to the maitre d' or the manager.

B. Terminology Practice

check register: a book in which the numbers of the guest are recorded

Most restaurants require the waiters and waitresses to check register when they receive their guest checks. Who's in charge of the check register? The maitre d' will assign guest checks and record them

in the check register.credit card: a card that entitles the holder to charge purchases or service to his or her account

Which credit cards do you accept?People traveling on business usually use credit cards.Credit cards are often used in American restaurant.

guest check: the bill presented to a customer at the end of a meal

Many restaurants have their name and address printed on the guest checks.

How many guest checks did we use this evening? The cashier collects the guest checks after they have been paid by the customers.

maitre d': the employee who seats customers and is in charge of the waiting staff

The maitre d' will give you your guest checks.Does the maitre d' seat customers?Some restaurants have a hostess instead of a maitre d'.

meal service: the period of time when the restaurant is open for business

Meal service begins at twelve p.m.The staff prepares the dining room before meal service.Meal service is often referred to simply as service.

server number: the identifying number given to a waiter or waitress

My server number is eleven. Does our server number change every day?Don't forget to write your server number on the check.

setup: the readying of the dining room for service Your setup duty today is napkin folding. Who is in charge of setup today? Setup for dinner usually begins one hour before service.

station: a group of tables in a restaurant for which a particular

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waiter or waitress is responsibleYour station includes those four tables in the dining room.What's my station assignment today?Give the customers in your station the best service possible.

table setting: an arrangement of plates, silverware, and glassware on a table

Where should we place the glasses in the table setting?The salt and pepper shakers are to be placed in the middle of the table in our table setting. That's an elegant table setting.

uniform: The required clothing for a certain job What's the proper uniform for a waitress? Uniforms must be cleaned often.All waiters in this restaurant wear the same uniform so that the customers can recognize them easily.

waiter or waitress: the employee who takes food orders from customers and serves meals

Waiter refers to a male employee, whereas waitress refers to a female employee.

The waiting staff is composed of waiters and waitresses.What are the principal duties of a waiter?

C. Check-UpFill in the blanks with the proper terms from the list. check register credit card

guest check maitre d'meal service station table setting uniform

1. The salt and pepper shakers go in the middle of the table in our __________

2. Your ________ assignment today consists of three tables3. The ________ manages the waiting staff.4. If a customer doesn't want to pay for a guest check with cash, he or she can use a _________ 5. Take only those guest checks that have been entered in the _________6. Today's ________ begins promptly at twelve noon.7. The ________ is presented to a customer at the end of a meal to indicate the cost of the meal.8. Most restaurant employees wear a __________

LESSON: 3

The Busser

A. Dialogue Manager: Let's discuss your uniform. We'll furnish a coat

and side towels, but you should provide your own white shirt, black pants, and black shoes

Busser: Is the logo of the restaurant on the coat? Manager: No. The coat is white. It is hip length and

double-breasted, with white buttons. In some restaurants certain features of a uniform, such as stripes on the sleeves or the color, indicate your position on the staff. Our restaurant is more informal, however, and we don't make these distinctions.

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Busser: Do my daily duties include any side work? Manager: Yes. The bus staff is responsible for bringing

supplies from the kitchen and storerooms, in order to refill the sugar bowls and creamers, for example. The bus staff also sets up the dessert station.

Busser: Are the bussers responsible for setting up thebus stations as well?

Manager: Yes, they are. The bussers check each bus station to make sure that all the required condiments are there. Also, make sure that there is a sufficient supply of china, glassware, and silverware ready to turn the tables. Finally, the bus staff is responsible for setting up the coffee station.

Busser: What are my responsibilities during mealservice?

Manager: At the beginning of the meal you should fill and refill the water glasses and bring bread and butter to the tables. During service, remove the dishes and silverware after all the customers at a table are finished, and set up new silverware and china for the next course. Also, please empty the ashtrays.

Busser: Are there also duties at the end of the meal?Manager: Yes. You should set up the coffee service and

refill coffee cups when required. After thecustomers have left, turn the table for the nextcustomers. And finally, when meal service isover, break down the coffee, dessert and busstations.

B. Terminology Practice

break down: to put the restaurant in order after the customers have left

Break down the stations before you leave.When do we start breaking down the dining room? The staff begins breaking down the stations after the last customer leaves.

busser: the employee who removes dirty dishes and resets tables

We have six bussers on duty during lunch service.Does the busser refill coffee cups?Bussers are also called busboys.

bus station: the place where extra glassware, china and silverware are stored, and where dirty dishes are placed before they are brought into the kitchen.

Several bus stations are needed in the dining room of a large restaurant.Put the table linen in the bus station.How many dinner plates should we have at each bus station?

coffee station: the place reserved for making coffee and storing cups and saucers, located in either the dining room or kitchen

Are there enough spoons at the coffee station?Most restaurants have their coffee station in the kitchen.Please check the coffee station regularly to see that is well supplied.

condiment: an item used to enhance the flavor of foodDo we have the necessary condiments at the bus station?Extra condiments are kept at the bus station.Salt, pepper, sugar, and ketchup are examples of condiments.

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dessert station: the place where desserts are stored or displayed

How many chocolate cakes should we put in the dessert station?Make sure that the dessert station is clean and neat.In many restaurants the dessert station is placed close to the entrance.

logo: an identifying symbolThe pineapple is a colonial American logo for hospitality. Who designed the logo for your restaurant? The logo must be printed on all our menus.

side towel: an all-purpose dishcloth Use this side towel to wipe the table.Are there extra side towels at the bus station? The restaurant will supply you with side towels.

side work: duties that are performed before the restaurant is open

Part of your side work will be filling the creamers. Is a list of my side work posted anywhere? Complete your side work before opening the restaurant,

turn the table: to clear and reset a tablePlease turn the table quickly because there are customers waiting How long does it take to turn a table?We consider turning tables quickly and neatly a sign of staff efficiency.

C. Check-UpFill in the blanks with the proper terms from the list.

break down dessert stationbus station logo

coffee station side workcondiments turn the table

1. _______ is performed before the restaurant opens.2. After the meal period, your final duty is to __________3. Do you have enough salt, pepper, and other __________?4. As soon as a customer leaves, the busser must _________5. Cups and saucers are kept at the _________6. Our restaurant's ________ is a rainbow.7. Take all of the dirty dishes to the __________8. Are there enough cakes and pies at the _________?

LESSON: 4

The Maitre d’

A. Dialogue

Manager: Your responsibility is to keep the front of the house running smoothly by overseeing the floor staff, handling reservations, and seating the guests.

Maitre d’: What time do I start work? Manager: Come a few hours before the meal service and

take reservations. Write the reservations in the log book and include the name, time, and number of guests for each one. An hour before service, complete this seating chart. Assign each

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party to a table, then write the table number next to the reservation in the log book.

Maitre d’: What are my responsibilities with the floor staff?

Manager: You'll schedule the waiting staff. Check attendance and arrange for substitutes when necessary. When the staff arrives, assign stations, setup duties, and side work. When the dining room is ready for service, hold a staff meeting.

Maitre d’: What happens at the staff meeting?Manager: You issue guest checks and dupes to the waiters

and waitresses. Let them know about any changes or special items on the menu. If there are any problems or special circumstances, inform your staff.

Maitre d’: What about during service?Manager: For service you should wear a dark suit and tie.

Remember, you are the first person to greet the customer, and you want the first impression to be a good one. Show the guests to their table, and when they're seated, politely hand each one a menu. If there's an empty place, remove the napkin to signal the busser to clear the table setting.

Maitre d’: Do I give the wine list to the customers?Manager: Yes. Because we don't have a wine steward, it's

our responsibility to ask them whether they'd like to see he wine list.

Maitre d’: What do I do when the guests are ready to leave?

Manager: When the customers leave, tell them that you hope they've enjoyed their meal. Then let the

busser know if there will be turnover so the table can be reset. When meal service is over, tally the number of covers and give me the total.

B. Terminology Practice

cover: a term used for an occupied place at a table that represents a customer

How many covers did we do today?There are six extra covers coming in at three o'clock.I had fewer covers in my station than usual.

dupe: a form used to order food from the kitchen or drinks from the bar

Use the white pad as a dupe for drink orders. Guest check is presented to a customer, whereas a dupe is taken to the kitchen. What do I write on a dupe?

floor staff: those employees who have direct contact with the customers

Busboys are part of the floor staff.Who is supervising the floor staff tonight?Call a meeting of the floor staff.

log book: the book in which information about reservations is recorded

Record the reservations in the log book.We keep the log book by the phone at the front desk.Did you write the number of guests in the log book?

party: a group of diners Mrs. Gonzalez says there will be seven people in her party. Seat this party of two by the window.Are you with the Ford party?

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reservation: an advance request for a table in a restaurant At what time would you like that dinner reservation? Ms. Feldman called to cancel her reservation. We can't take any more reservations for this evening.

seating chart: a diagram of the table layout in a restaurant The maitre d' fills out the seating chart before dinner. According to the seating chart, that party is at table seven.Consult the seating chart before you take the guests to their table.

turnover: the use of a table more than once during a meal service

There's no turnover because business is slow today. Was there a large amount of turnover yesterday? On a busy day, we turn the dining room over three times.

wine list: printed selection of the wines offered by a restaurant Our wine list offers red, white, and rose wines as well as champagnes and sparkling wines. May we see the wine list? This restaurant has an extensive wine list.

wine steward: the employee who recommends and serves wines

Because we don't have a wine steward, the maitre d will give the customers the wine list. Will the wine steward help us select a wine to go with dinner? A wine steward is sometimes called a sommelier.

C. Check-UpFill in the blanks with the proper terms from the list:

dupes floor staff

log book partyreservations seating chart turnover wine steward

1. The maitre d' answers the phone and takes ________.2. We record information about reservations in the _________.3. The _______ recommended the champagne.4. Orders for the kitchen are written on________.5. Seat this _______ at the corner table.6. The ________ is a diagram that shows which tables are reserved.7. There is more ________ on a busy day than on a slow8. The employees who have direct contact with customers belong to the _________.

LESSON: 5

The Bartender

A. Dialogue

Manager: This is an antique mahogany bar which we bought when an old bar went out of business. There's hand-carved woodwork at the back of the bar and around the mirrors. The bar also has a beer rail. The foot rail is solid brass and was part of the original bar.

Bartender: I notice that your bartenders wear black vests, black bow ties, white shirts, and long aprons. Is

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this the uniform for both lunch and dinner service?

Manager: Yes. Because our customers expect the same level of quality each time they visit we think that the uniforms should he the same. The drinks and the garnishes are also consistent

Bartender: I see that you have special cognacs, Sherries, and ports behind the bar. Manager: Yes, that's right. We keep an extensive supply of

liquors, liqueurs, aperitifs, fortified wines, table wines and ingredients for cocktails. You'll be responsible for setting up the bar before your shift. This includes restocking all empty bottles and cleaning the bar.

Bartender: Do my duties also include preparing and setting up the garfishes and getting ice for the bar?

Manager: That's right. Bartender: Is there a buy-back policy here? Manager: No. We don't have a buy-back policy, so please

ring up each drink ordered by customers at the bar as well as those others given to you by the waiters and waitresses.

Bartender: What's the closing procedure?Manager: After meal service, break down the bar and

prepare an empty bottle list. Please leave all the empty bottles on the bar at the end of the evening.

Bartender: Why do you use club service?Manager: We use club service to let our customers know

that we serve a fair-sized drink. Because we want to make our customer feel welcome, we would like you to fill drink orders quickly and be courteous and attentive at all times.

B. Terminology Practice aperitif: an alcoholic drink served before a meal

Sherry is a common aperitif. Would you like to order an aperitif? An aperitif is served before dinner.

bar: a counter where alcoholic beverages are kept and served or a place of business that serves alcoholic drinks

We keep a wide selection of wines and liquors behind the bar.Would you like to have a drink at the bar while you wait for a table? If all we want is a drink, we should go to a bar instead

of a restaurant. bartender: the employee who prepares and serves drinks at a bar

The bartender takes orders for drinks from customers and the waiting staff.Have you ever worked as a bartender?A bartender must know how to mix many kinds of drinks.

beer rail: an indentation at the back of a bar, along which beer glasses slide

Most modern bars don't have beer rails. Do you ever use this beer rail? Let's wet the beer rail so that we can use it.

buy-back policy: a procedure whereby a customer is given a free drink after a certain number of drinks have been ordered and paid for

What's this restaurant's buy-back policy? Some restaurants have a buy-back policy of one free drink for three purchased. Our restaurant doesn't have a buy-back policy.

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club service: a type of bar service in which the liquor is poured into the glass in front of the customer

In club service, the liquor is poured from a shot glass into the customer's glass. What are the advantages of club service? Because we use club service, don't pour a customer's drink behind the bar.

cocktail: a drink made by mixing one or more types of liquor with flavoring ingredients

A screwdriver is a cocktail made with vodka and orange juice.What cocktail ingredients should we order?Many cocktails contain fruit juice.

empty bottle lists: a list of all the bottles of alcohol that are empty at the end of the day

Each bartender must fill out an empty bottle list.Has anyone seen yesterday's empty bottle list?We refer to the empty bottle list when we restock the bar.

foot rail: a tube, usually made of metal, used as a footrest at a bar

Many foot rails on old bars are made of brass.How often do you clean your foot rail?Put your feet up on the foot rail and relax.

fortified wine: a wine to which alcohol has been added during or after fermentation

Sherry and port are fortified wines.Is a fortified wine the same as a dessert wine?Grape brandy is often an ingredient in a fortified wine.

garnish: a food item added to a dish or drink for decoration or extra flavoring

Parsley is often used as a garnish. A martini must have an olive garnish.

Where can we find a list of garnishes for each drink?liqueur: a strong, sweet flavored alcoholic beverage

Liqueurs are most often served as after-dinner drinks or used as cocktail ingredients.Many liqueurs are fruit-flavored. Liquors and liqueurs are distilled, whereas wines, are fermented.

shift: a scheduled period of workDo I work the day shift tomorrow? You're scheduled for the night shift.The night shift begins at five p.m.

table wine: a still wine that contains less than fourteen percent alcohol and is usually served with food

There are many kinds of table wine to choose from.How is table wine different from sparkling wine?Table wines are often, but not always, served with meals

C. Check-UpFill in the blanks with the proper terms from the list.

aperitif empty bottle listbar garnishbuy-back policy shiftclub service table wine

1. An ______ is a drink that is served before dinner. 2. We charge for all the drinks we serve, since we don't have a _________3. _______ contains less than fourteen percent alcohol.4. The day_______ begins at ten a.m. and ends at six p.m.5. The _______for a martini is an olive.

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6. _______ involves pouring the drink into the glass in front of the customer.7. Let's have a drink at a nearby __________8. At the end of the day the bartender fills out an ___________

LESSON: 6

The Cashier

A. Dialogue

Manager: This is the cash register. You'll sit here, during service.

Cashier: You mean I sit in the back of the house? In my old job, the cash register was next to the front entrance.

Manager: In this restaurant the waiting staff is responsible for all transactions with the cashier. You don't see the customer. You enter the orders as the staff brings them in and then ring up the final check.

Cashier: Where do I get my cash bank?Manager: You'll get a $200 cash bank from me at the

beginning of your shift. Count out the bills and rolls, and enter the total on your daily tally sheet. Check to see that there's plenty of tape in the register.

Cashier: What's the procedure for guest checks?

Manager: After the waiter takes the drink order and comes to you to open the check, ring up the order, give the waiter the chit, and put the opened check in the rack next to the register. Each time the waiter comes in with more orders, you reopen the proper check, enter the orders on the appropriate checks, and give the waiter the chits.

Cashier: What happens when the customer asks for the check?

Manager: The waiter will ask you to close the check for the customer. Subtotal the check, add the tax, and get a grand total.

Cashier: Then the waiter takes the check to the customer and brings it back with the payment.

Manager: That's right. The payment could he in the form of cash, charge, or personal check.

Cashier: I know how to handle cash and give change. But what about personal checks and credit cards?

Manager: The waiter should get two forms of identification for a personal check and record them on the back. The manager in charge should approve each personal check. For credit cards, the waiter should write up the charge slip. When it comes back to you signed, you ring it up, making Sure to enter the charged tip amount on the proper key. Cash tips go in the tip box next to the register,

Cashier: What do I do at the end of my shift?Manager: Count out a $200 cash bank and put the rest of

the cash in one of these envelopes. Fill out the tally sheet you started at the beginning of your shift. Then call me. I'll take the bank and the receipts from you and close out the cash register.

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B. Terminology Practice

bill: a piece of paper moneyBills larger than twenty dollars are kept underneath thecash tray in the cash register drawer.Do you have change for a ten-dollar bill?You have to be careful when you count out new billsbecause they tend to stick together.

cash bank: a designated amount of cash provided for thecashier at the beginning of his or her shift

Carefully count out the cash bank at the beginning ofyour shift. Did you initial the tally sheet after you counted the cashbank?My cash bank is short today.

cashier: the employee who takes payments and makes changeThe cashier operates the cash register.Did you give the cash bank to the cashier?The cashier will give you your change.

cash register: a business machine that has a drawer for storing cash and

Don't leave the cash register unattended during yourshift. Do the customers bring their guest checks directly to thecash register?Return the cash register keys to the manager at the endof the day.

charge: a credit arrangement Put this on Mrs. Smith's charge. Ask her to sign the back of the guest check as well asthe charge slip.We have a ten-dollar minimum charge.

chit: a receipt issued by the cashier for control purposes

Give this chit to the bartender when you order thosedrinks. I can't give you these desserts without a chit. Did you give me a chit for my entree order?

close: to total a check or transactionAll your checks must be closed before you finish your shift.A charge isn't closed in the same way as a cashtransaction.Can you close this check for me?

close out: to total the cash register receipts at the end of a dayor meal period

When you finish your shift ask the manager to close outthe register. I can't close out for dinner until the last check is paid. What time did you close out after lunch?

grand total: a final totalThe customer adds the tip to the charge slip and entersthe grand total.After I subtotal the bill, I add the tax and get a grandtotal.Does this grand total include our drinks?

open: to begin a check or transactionCan you open the check for Table Six? Enter the number of covers when you open a check. After the check is opened, place it in the rack behind theregister.

personal check: a draft on a personal bank account You have to have two forms of identification to pay bypersonal check. The manager has to approve all personal checks. Would you accept a personal check?

ring up: to enter information on a cash register

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Can you ring up two coffees for Table Six?I rang up the wine you ordered. Let me ring up the entrees before you give the order tothe kitchen.

roll: a package of changeA roll of dimes is worth five dollars. Don't open the rolls until you need them. Can you get me a roll of quarters?

subtotal: a partial totalWhat is the subtotal for the bar bill?The subtotal before dessert and coffee was $18.00. Subtotal this check before you add the tax.

tally sheet: a record of sales kept by the cashier My tally sheet balanced perfectly today. An error in counting change or ringing up a sale willshow up on the tally sheet. Did you initial the tally sheet?

tip: a gift of money given in return for a serviceDon't forget to leave a tip for the waiter. In many countries the tip is included in the price on themenu.How do you figure out how much the tip should be?

C. Check-Up Fill in the blanks with the proper terms from the list.

cash bank grand totalcash register personal checkchit rings upclosed subtotal

1. A_______ is a final total.2. A_______ is a partial total.3. We need to see two pieces of identification before we can

accept a ________4. The cashier should never leave the ________ without locking it.5. After a waiter or waitress takes an order, the cashier ________ each item on the check.6. At the end of service, I count out a $200 _________7. The waitress needs the ________ to get the wine from the bartender.8. Before a check can be presented to a customer, it must be_________ by the cashier.

LESSON: 7

The Expediter

A. Dialogue

Manager: The expediter is the link between the front andback of the house.

Expediter: Thai's true. I take food orders from the waiters and waitresses and give them to the right kitchen station. Do I stand at the chef's table?

Manager: Yes. The waiters and waitresses give you a dupe filled out with their server number, the table number, and the food order. Then you fire the appetizer order or, if the customers aren't having appetizers, the entree order.

Expediter: By firing you mean I should say "ordering" andread out the items to the chefs?

Manager: That's right. Read each item clearly, including

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any special instructions or side orders. Forexample, "one steak, medium rare; two orders of scallops; three orders of broccoli: one order ofFrench fries; two baked potatoes, one with nobutter."Then separate the two copies of the dupe. Clip one copy to your check holder, and hand the other copy to the chef

Expediter: What do I do when the food is ready?Manager: When the order is up, the chefs will plate up the

food and place it on the chef's table. You put the order under the heat lamp to keep it warm if it's a hot dish. Check to see that each entree has the potato or vegetable that the customer ordered.

Then garnish each plate and wipe off any spillswith a clean, damp side towel.

Expediter: When the waiter or waitress picks up theappetizers, should I fire the entrees?

Manager: No. It's the responsibility of the waiting staff totime their orders. They can judge how fast themeal is progressing by watching the table.Usually, they'll fire the entrees when thecustomer is halfway through the appetizer.

Expediter: What if we're out of something when the waiteror waitress orders it?

Manager: When we're out of an item at the beginning of ameal period, the chef will tell the maitre d',who'll inform the staff. If we run out ofsomething in the middle of a meal period youshould inform the maitre d'.

B. Terminology Practice

appetizer: a food or drink served before a mealThese customers aren't having any appetizers.Can I have tomato juice as an appetizer?Since I'm not very hungry, I'll just have an appetizer.

check holder: a rack or clip that holds ordersThe expediter places the order in the check holder, Some restaurants use clothespins as check holders. Does the chef have his own check holder?

chef: a cook who oversees all the cooking in a restaurant, or has a specialized skill

The head chef supervises the cooking staff. Does this restaurant have a pastry chef? An assistant chef is often called a sous chef.

chef's table: the central work table in the kitchenThe chef plates up the entrees at the chef's table. Most chefs tables are made of stainless steel. Do I pick up my orders at the chefs table?

entree: the main dish of a mealToday we also have pasta as an entree. Since we don't want any appetizers, you can bring theentrees right away. I'll have filet of sole as my entree.

expediter: the employee who takes food orders from the waiting staff and delivers them to the kitchen staff

The expediter is the link between the front and back ofthe house.Does the expediter make sure that the chefs have platedup the food properly?Give your order to the expediter.

fire: to give a food order to a chefThe expediter fires the appetizers.

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What do I say to fire an order?Fire the entrees when the customers are halfwaythrough the appetizers.

heat lamp: a radiant lamp used for keeping rood warmKeep the trench fries under the heat lamp during service. Be careful because the heat lamp makes the plates veryhot. Can I leave these entrees under the heat lamp until thecustomers are ready for them?

rare: describing meat cooked for a short period of time, so that the inside is still red

This roast beef isn't rare enough,Would you like your steak rare?Please make my hamburger rare.

side order: a food item served in addition to the entree She'd like a side order of broccoli. French tries are our most popular side order. Can I get a salad as a side order?

station: in this sense, a kitchen area designated for a certain purpose

The expediter gives the food orders to the appropriatekitchen stations.Which kitchen station prepares clam chowder?

That chef works at the sauté station. up: ready

When the order is up, the expediter wipes the plates.Side orders and main dishes should be up at the sametimeHow do I know when an order is up?

C. Check-UpD.Fill in the blanks with the proper terms from the list.

appetizer firechef's table heat lampentree side orderexpediter up

1. I would like a ________ of French fries with my sandwich.2. The main part of it meal is known as the _________3. The ________ takes food orders from the waiting staff and gives them to the kitchen staff.4. Leave those dishes under the _________ so that they won't get cold.5. An _________ is served before the entree.6. Pick up your order at the________. 7. When my customers are half done with their appetizers, I tell the expediter to ______the entrees.8. Is the soup for Table Three ________ yet?

LESSON: 8

The Chef

A. Dialogue

Manager: We have selected you front many qualified and experienced chefs. We want you to understand

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what your responsibilities will be because it's very important that you work as a team.

Cold Chef: In my last job, my title was salad chef. Why is itdifferent here?

Manager: You're called the cold chef because you are responsible for all cold items, not just salads. You will prepare pates, cold soups, sandwiches, and any cold appetizer or entree on the menu. Of course, you also make the salads, including the chef’s salad and the house salad,

Cold Chef: What about desserts? I used to portion them outin my last job.

Manager: Our waiters take their own desserts from the refrigerator. We'd rather have you free to help the other chefs when things get busy.

Cold Chef: If there's a problem between the chefs, who's incharge?

Manager: The head chef is the boss in the kitchen. If there's a problem during service, her decision goes. You can come to me after service if you're not happy, with something.

Head Chef: How do we split duties between the two linechefs?

Manager: The assistant chef will be working with you on the line. You will be responsible for all meat, fish, poultry, and pasta items. For example, you'll prepare the poached fish, the roast lamb, and the broiled steaks and chops. The assistant chef will do all the side orders, hot soups, and hot appetizers.

Head Chef: What about the vegetable of the day?Manager: It changes according to what's in season. We

blanch the vegetables and then sauté them to

order in clarified butter.Cold Chef: What will our schedule be?Manager: You should be here one hour before service

begins. When you arrive, check to see that all items for your mise en place have been readied, and fill in any missing items

Head Chef: Since we don't have an executive chef here, who is responsible for choosing the menu items, the daily specials, and deciding when to order food?

Manager: You and I will work together on the menu. Thedaily specials will be up to you. At the end of your shift, you should check on what food must be ordered and inform the steward.

B. Terminology Practice

blanch: to cook briefly in boiling waterAre the carrots blanched before service?We put the blanched broccoli in cold water to stop thecooking process. Nuts are blanched to remove the skins.

broil: to cook by exposing to fire or direct heat She'd like her broiled steak rare. Grilling is another word for broiling. This is a gas broiler, isn't it?

chef's salad: a green salad with meat and cheese The salad chef will prepare the chef's salad. Do some people put eggs in their chef's salad? Many dieters order the chef's salad.

clarified butter: butterfat from which the milk solids have been separated

The sous chef prepares the clarified butter before

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service. Are the scallops sautéed in oil or clarified butter? Serve a dish of clarified butter with the lobster.

house salad: a restaurant's standard salad Every restaurant has its own house salad. What do you put into the house salad? We use romaine lettuce and sliced tomato in our housesalad.

line: a group of cooks and chefs arranged in a row behind the cooking equipment in the kitchen, where each is responsible for a different speciality

How many chefs are there working on the line?Being a line cook means that you are one of several cooks in a kitchen.This will be your station on the line.

mise en place: food items the chef needs for service Mise en place is French for put in place.The chef needs chopped onion and white wine for hermise en place.Is anything missing from the dinner mise en place?

of the day: describing a menu item that changes dailySome restaurants use the French phrase du jour instead of using of the day.What's the soup of the day? The vegetable of the day is zucchini.

pasta: noodle productsWe cook pasta in boiling water.Spaghetti is one type of pasta.How many types of pasta are on the menu?

pate: a ground meat pie or spreadThe pate comes with toasted bread and butter.Today we have duck liver pate.What meats can you use to make pate?

poach: to cook in a simmering liquid Would you like your eggs poached?Serve the poached fish cold.The chef uses chicken stock for poaching.

poultry: domestic birds raised for meal or eggs Chickens are the most common type of poultry.Wild game hints aren't considered poultry.Are ducks a type of poultry?

roost: to cook by exposing to dry heat, as in an oven Don't cover the beef when you roast it. At what temperature do you roast chicken? We roast chestnuts in winter.

sauté: to fry in a small amount of fat After he blanches the carrots, he sautés them.I recommend the sautéed liver today. Could I have the chicken sautéed instead of broiled?

steward: the employee who orders, stores, and allocates food and supplies

The chef should tell the steward which foods should beordered. Did you ask the steward to order the extra eggs? The steward is in charge of food storage.

to order: describing an item cooked when the customer orders it

We don't precook the pasta; we make it to order. The green beans are sautéed to order. Are the pork chops broiled to order?

C. Check UpFill in the blanks with the proper terms from the list.

blanch pastaclarified butter poultry

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line roasted mise en place sautéing

1. The chef separates the fat and milk solids to make________2. The cooks and chefs on the _________ work next to one another.3. This chicken was _________ in that oven.4. Heat a large pot of water and quickly________ the carrots5. Tonight we have two _________ dishes: fried chicken and roast duckling.6. A _______ consists of the food items that the chef needs during his orher shift. 7. Noodles that are cooked in boiling water are called _________.8. Cooking on the stovetop with a small amount of fat is called __________.

LESSON: 9

The Dishwasher

A. Dialogue

Dishwasher: What type of dishwasher do you have?Manager: We have a single-tank automatic dishwasher

with a three-minute cycle.Dishwasher: Is it a high- or low-temperature machine?

Manager: It's a high-temperature machine, but we've been having trouble with the booster. Have you used this type before?

Dishwasher: Many times. I see that the dish tables are long enough to hold several racks of dishes and there is plenty of storage for glass racks above. Also, the pot sinks are close by.

Manager: Because of the volume of our business, we gave a good deal of thought to this plan. As you can see, we also have a silverware soaking area. The glass racks are on dollies, and the bus pans all have rubber matting on the bottom to avoid breakage.

Dishwasher: What other cleaning duties are there? Manager: At the end of your shift, you're responsible for

removing the floorboards and cleaning them, as well as for scrubbing the floor. At the beginning of your shift, you must clean the pots and pans. In addition, you may be asked to get food from the steward.

Dishwasher: Where do I get my uniform? Manager: The steward will supply it for you. Dishwasher: When do I take my meal break?Manager: Your meal break is from eleven o'clock to

twelve o'clock if you are on the lunch shift, and from five o'clock to six o'clock if you are on the dinner shift.

B. Terminology Practice

booster: a heater that raises the temperature of water in adishwasher to 180 degrees

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We use a booster in our dishwasher to bring the water tothe correct temperature.How large is your booster? The Health Department says that we must have abooster for our dishwasher.

bus pan: a container in which dirty dishes, glassware, andsilverware are placed

Put those dirty dishes in the bus pan.Take the glasses out of the bus pan and put them in the glass rack so that I can load them into the dishwasher. Why do the bus pans have rubber matting on the bottom?

cycle: the length of time it takes a dishwasher to wash and rinseone load of dishes

How long is the cycle on that dishwasher?Most restaurants have dishwashers with cycles of lessthan four minutes.This dishwasher has a short cycle.

dish table: a table made of stainless steel that is attached to adishwasher

The dish tables should be long enough to hold severalracks of dishes.Slide the glass rack along the dish table and into thedishwasher. Should we clean the dish table after every shift?

dishwasher: the employee who washes dishes; or, a machinefor washing dishes

The word dishwasher could refer to either a person or amachine. Have you met the new dishwasher? A high-temperatures dishwasher has a rinse temperature of 180 degrees, whereas a low-temperature one has a rinse temperature of 145 degrees.

dolly: a small platform on wheelsUse the dolly to move heavy objects. Where should we keep the dollies that aren't in use? Don't stack more than six glass racks on the dolly.

floorboards: thick pieces of wood or rubber that are placed in front of cooking equipment

Floorboards are used to prevent employees fromslipping on grease.Those rubber floorboards can be rolled up. Do many restaurants still use wooden floorboards?

glass rack: the container used to hold glasses in the dishwasher You must place glasses upside down in the glass rack. Is this a glass rack or a dish rack? This is where the empty glass racks are kept.

meal break: the period of time given an employee to have a meal

She doesn't take her meal break at the same time everyday. Take your meal break now so that you'll be back beforethe customers come in. What time is my meal break?

pot sink: a large sink, usually used for washing pots and pansA convenient location for the pot sink is near thedishwasher. Most kitchens have three pot sinks: one for washing, one for rinsing, and one for sanitizing. Soak the pans in the pot sink.

rubber matting: a flat piece of rubber used to cushion hard surfaces

Rubber matting on surfaces where glasses are placedcan help prevent breakage.How do you apply rubber matting to a surface? We can buy rubber matting in one-foot squares.

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C. Check-Up Fill in the blanks with the proper terms from the list.

booster glass rackcycle floorboardsdish table pot sinkdollies rubber matting

1. To avoid breakage, place ________ under the glasses.2. ________ are used to prevent employees from slipping on grease.3. Let the big pots soak in the ________ 4. All dirty glasses should be put into a ________ before they're washed.5. Our dishwasher has a three-minute ________. 6. ________ are used to move heavy objects.7. A ________ will raise the water temperature in a dishwasher to 180 degrees.8. The stainless steel table attached to a dishwasher is the ________.

LESSON: 10

The Prep Person

A. Dialogue

Manager: Because our food requires a great deal of preparation the prep person is very important

herе.Prep Person: I've had experience in a number of French

restaurants. Manager: Good. Can you turn, julienne, mince, and dice

vegetables by hand?Prep Person: Yes. I've learned all those skills. Manager: Although some of the meat comes pre-

portioned, and the chef does most of the butchering, we would like the prep person to do some, too.

Prep Person: I've done some butchering, including glove boning chicken, breaking down legs of veal and lamb, and butchering crown roasts.

Manager: You'll also have to clean vegetables, assist with the cooking, order food from the storeroom, and so on.

Prep Person: Those are things I can easily do. Manager: Please check the production schedule at night so

hat you can get the appropriate recipe detail and cost cards from the chef and obtain the ingredients you need from he steward before you start in the morning.

Prep Person: Are the appropriate knives supplied? Manager: Yes, they are. We supply the knives and also

have them sharpened or ground. If you wish to supply your own knives, we'll pay to have them sharpened once a week.

B. Terminology Practice

break down: in this sense, to cut a large piece of meat into smaller pieces

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Please break down this leg of veal so that we can haveveal scallops for lunch.Do you know how to break down a leg of lamb?Breaking down a side of beef requires a lot of time.

butcher: to cut meat into sizes suitable for cookingMany restaurants do their meat butchering in themorning.Should we remove all the bones when we butcher the beef steaks? Do the butchering after you've cleaned the vegetables.

dice: to cut into small cubesWe need diced vegetables to go with the roast beef.Please dice the potatoes a little smaller. Should we dice or mince the onions?

glove bone: to remove all of the bones from a small bird without breaking the skin

You should use a butcher's knife to glove bone thatchicken.Should we glove bone the chickens before thepheasants?Glove boning is a technique which requires great skill.

grind: to sharpen by abrasionBe sure to have these knives ground as soon as theybecome dull.How many knives need to be ground today? Many people grind their own knives.

julienne: to cut into even, long stripsYou must use a chef’s knife to julienne vegetables well.Please julienne the carrots, leeks, and ham.Should I julienne the cheese for the chef's salad?

mince: to cut into very tine piecesTo mince an onion, you first cut it into slices and theninto finer pieces.

Do we need minced parsley for dinner service? Let's mince the parsley, onion, and garlic.

pre-portioned: describing meat products that have been butchered before they are delivered to a restaurant

Our steaks are pre-portioned and need no butchering.Should we use the pre-portioned veal chops today?Take the pre-portioned steaks out of the refrigerator.

prep person: the employee who prepares the food before it is cooked

Did the prep person wash the vegetables?Ask the prep people to mince some extra garlic tonight. A prep person is sometimes called a prep cook, orkitchen helper.

production schedule: a list of responsibilities and duties for the members of the kitchen staff who prepare food

Check the production schedule for your morning dutiesbefore starting work.Is the new production schedule posted on the bulletinboard yet?Production schedules help to organize the work of thekitchen staff.

recipe detail and cost card: a form on which all necessary information about preparing a recipe is found

How many recipe detail and cost cards does thisrestaurant have?You can find the recipe detail and cost cards on the chef's desk. Recipe detail and cost cards must be updated to reflect price changes.

turn: to cut equally sized and shaped piecesWould you turn those carrots in time for dinner?Vegetable turning is very time-consuming.Most kitchen apprentices know how to turn vegetable.

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C. Check-Up

Fill in the blanks with the proper terms from the list. butchering pre-portioneddiced production schedulejulienne recipe detail and cost cardsmince turned

1. You can find out how to prepare that dish from the ________. 2. Vegetables are ________ when they are cut into pieces of equal size and shape.3. ________ vegetables have been cut into small cubes.4. When you ________ vegetable, cut even strips of the same length.5. Look at the ________ to see what your duties are this morning.6. Our steaks don't need to be butchered because we buy them ________. 7. To ________ vegetables, slice them finely.8. ________ meat and cleaning vegetables are the two major duties of a prep person.

LESSON: 11

The Baker

A. Dialogue Manager: We want to produce all our baked goods on the

premises. Baker: Well, the equipment is very good. The baker's

tables, mixers, and convection ovens are just as I requested.

Manager: What baked items do you suggest we serve? Baker: For breakfast, we'll bake fresh croissants as well

as various types of Danish pastry. These should be served with sweet, butter and jams. We'll also bake bread fresh daily. There will be sourdough loaves for sandwiches at lunch and brioche rolls for dinner.

Manager: What's brioche? Baker: Brioche is a yeast bread that is made with a lot

of eggs and butter.Manager: Do you have to start making bread very early in

the morning?Baker: Although we do start baking very early in the

morning, breads will be mixed, kneaded, and set to rise the night before. Then we'll form loaves and rolls in the morning, proof, and bake.

Manager: What desserts will we serve?Baker: Well, for lunch we'll offer chocolate layer cake,

lemon mousse, assorted fruit tarts, and crème caramel.

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Manager: What about an egg custard? That's one of myfavorites.

Baker: Actually, crème caramel is an egg custard, baked in individual molds with caramel syrup at the bottom. For dinner, we'll have the same dessert menu, but we'll also offer a deep-dish cherry pie.

Manager: That sounds fine. Will you need any additionalequipment?

Baker: The only thing I don't see here is a scale. It'svery important to weigh the ingredients carefully.

B. Terminology Practice

brioche: a yeast bread enriched with eggs and butter We serve a basket of brioche rolls with dinner.Stale brioche is sliced, toasted, and served with pate. Is the brioche made fresh daily?

convection oven: an oven that cooks by using the circulation of hot air

Bake the rolls in the convection oven.Convection ovens cook more quickly than regularovens. The chef likes to roast meat in the convection oven.

croissant: a buttery, crescent-shaped roll I would like a croissant with my breakfast.Did you enjoy croissants and brioche in France?Try some jam on your croissant.

Danish pastry: a sweet, buttery pastry that is often served at breakfast

Today we have prune- and cherry-filled Danish pastry.

Can I get a Danish pastry instead of toast? A Danish pastry is often called a Danish.

deep-dish: describing a pie that is baked in a deep dish, usually without a bottom crust

The deep-dish apple pie is very good with ice creamMake the crust for the deep-dish peach pie.Is there a special pan for deep-dish pies?

knead: to work dough by hand or machine in order to mix ingredients

The sourdough is kneaded for ten minutes in the mixer. This dough is very elastic and hard to knead. Are all bread doughs kneaded?

layer cake: a dessert made of layers of cake alternating with filling or frosting

Today we have lemon layer cake. What kind of frosting is on the mocha layer cake? Cut a three-inch piece of layer cake.

mousse: a light dessert made with cream or egg whitesMy favorite dessert is chocolate mousse. Would you like whipped cream with your strawberry mousse? We use fresh blueberries in the mousse.

on the premises: in this placeWe bake these roils on the premises.Are the cakes also baked on the premises? Since we bake on the premises, our bread is very fresh.

proof: to allow dough a final rise before formed bread is baked

We put the rolls in the proof box before baking.When the loaves are puffy, they have proofed long enough.How long should sourdough loaves proof?

rise: to swell and become lighter in the presence of yeast or

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some other aerating substance Carbon dioxide gas causes bread to rise. Let the dough rise in a warm place for two hours. Has this brioche dough risen enough?

scale: a device used for weighting ingredientsWeigh the flour on the scale. Ingredients for baked goods must be weighed carefullyon the scale. How do I know if the scale is accurate?

sourdough: describing bread made from fermented dough Sourdough bread is very popular in San Francisco. I'd like a turkey sandwich on sourdough bread. Do you have sourdough bread?

tart: a small pie filled with fruit or custard Cut very thin slices of fruit for the apple tart. Let's serve lemon tarts for dessert. Does the baker want us to fill the tart shells beforelunch?

yeast: a substance consisting of fungi which causes fermentation and is used in baking

Brioche is a yeast bread.Yeast cells cause dough to expand by producing carbondioxide bubbles. What types of bread doughs do not require yeast?

C. Check-Up

Fill in the blanks with the proper terms from the list.proof briocherise convection ovenscale kneadon the premises sourdough

1. Use a ________ to weigh the ingredients for the bread.2. ________ is a bread rich in eggs and butter.3. We have to ________ the dough by hand to mix the ingredients.4. Our pastries are very fresh because we bake them ________. 5. After you knead the dough, set it in a warm place to ________. 6. We ________ the dough after we form it into loaves.7. A ________ bakes by circulating hot air.8. Tomorrow we'll use the fermented dough to make ________ bread.

LESSON: 12

The Steward

A. Dialogue

Manager: You come highly recommended, and your former supervisors we very impressed with your ability and honesty.

Steward: Thank you very much. Can we talk about some of my duties?

Manager: Of course. You are responsible for ordering all of the food for the restaurant.

Steward: How many quotations should I take for each item? Manager: We'd like you to call three purveyors and keep a

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is to check invoices when deliveries arrive. Steward: I usually check the weight, the price, and the

extension.Manager: That's very good. Then forward the invoice to

the food and beverage manager. She'll enter the invoice informal on into the perpetual inventories and the receiving sheet.

Steward: Do I store all the products in the walk-in and theliquor and dry goods storage rooms?

Manager: Yes. Please keep the storage rooms clean and orderly.

Steward: Do you use requisitions?Manager: Yes, we do. No food or liquor should leave the

storage rooms without a requisition.Steward: Are there any final reports?Manager: At the end of each day, complete a report listing

all purchases and requisitions for food and liquor, and give it to the manager.

Steward: Who is my direct supervisor?Manager: I am your direct supervisor. Of course, you must

also develop a close relationship with the chef and the kitchen staff.

B. Terminology Practice

dry goods: foods that are boxed, canned, or in sacks and do hot have to be refrigerated

Sugar and flour are dry goods.We always keep our dry-goods storage room locked.What dry goods do we need to reorder?

extension: the result of multiplying the weight by the price to pet the total cost of a unit

If beef costs $2.00 per pound and we receive tenpounds, the extension is $20.00.Before we sign the invoice, we must check the extensions.Is this extension correct?

food and beverage manager: the employee responsible for controlling the costs of food and beverages

The food and beverage manager wants to see all thefood invoices. The steward should consult with the food and beverage manager. Where is the food and beverage manager's office?

invoice: an itemized list of goods sent that indicates the quantities, prices, and terms of sale of various items

I will sign the invoice as soon as I have checked to see that all the items are here. Where should I sign the invoice? Check all the invoices before you accept the items.

perpetual inventory: a record kept of the amount of all food and liquor in stock

Who enters the information into the perpetual inventory?Please check the perpetual inventory against the storeroom tally.Keeping a perpetual inventory requires a great deal ofwork every day.

purveyor: a company that supplies food, liquor, or general supplies

Which are the best meat purveyors in the city? Please order five pounds of shrimp from our fish purveyor. Some purveyors have better quality products than others.

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quotation: the price for an item or items obtained from a vendor before a purchase is made

A restaurant should get quotations from at least three purveyors before ordering anything.Which were the best quotations on the filet of soletoday?Let's compare the quotations before we order the food.

receiving sheet: a compilation of cost information obtained from invoices

We must enter each invoice onto the receiving sheet.The receiving sheet shows us the value of our day's purchases.To whom do we give the receiving sheet when we are finished with it?

requisition: an official written requestYou can't have the flour without filling out a requisitionIs my requisition complete?Requisitions are an important part of food cost control.

walk-in: a refrigerator large enough to walk into How large is the walk-in in your restaurant? Most restaurants have more than one walk-in. Let's clean the walk-in before the deliveries arrive.

C. Check-Up Fill in the blanks with the proper terms from the list. dry goods purveyor

extension quotationsinvoice receiving sheetperpetual inventory walk-in

1. Sugar and flour are considered ________.

2. You must get several ________ before ordering to make sure we obtain the best price for that item.3. Another name for a large refrigerator is a ________. 4. An itemized list of goods sent by a purveyor is an ________. 5. The ________ is a record of all the food and liquor in the storerooms.6. Please call the ________ to get a quotation on bananas.7. Multiply the weight of the item by its price to calculate the ________. 8. The ________ consists of cost information taken from the invoices.

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Key to Check-Ups

Lesson 1 1. four top 5. American service 2. French service 6. plate

3. prix fixe 7. front of the house4. deuce 8. a la carte

Lesson 2 1. table setting 5. check register2. station 6. meal service3. maitre d' 7. guest check4. credit card 8. uniform

Lesson 3 1. Side work 5. coffee station 2. break down 6. logo3, condiments 7. bus station4. torn the table 8. dessert station

Lesson 4 1. reservations 5. party2. log book 6. seating chart3. wine steward 7. turnover 4. dupes 8. floor staff

Lesson 5 1. aperitif 5. garnish2. buy-back policy 6. Club service3. Table wine 7. bar4. shift 8. empty bottle list

Lesson 6 1. grand total 5. rings up2. subtotal 6. cash bank3. personal check 7. chit 4. cash register 8. closed

Lesson7 1. side order 5. appetizer2. entree 6. chefs table3. expediter 7. fire4. heat lamp 8. up

Lesson 8 1. clarified butter 5. poultry2. line 6. raise en place3. roasted 7. pasta4. blanch 8. sautéing

Lesson 9 1. rubber matting 5. cycle2. Floorboards 6. Dollies3. pot sink 7. booster4. glass rack 8. dish table

Lesson 10 1. recipe detail and cost cards 5.production schedule

2. turned 6. preportioned3. Diced 7. mince4. julienne 8. Butchering

Lesson11 1. scale 5. rise2. Brioche 6. proof3. knead 7. convection oven4. on the premises 8. sourdough

Lesson12 1. dry goods 5.perpetualinventory

2. quotations 6. purveyor3. walk-in 7. extension

4. invoice 8. receiving sheet

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GLOSSARY

1. a la carte : describing a type of menu in which all items are priced separately;

2. American service: an informal type of service in which the food is put on plates in the kitchen and brought to the dining room by hand or on trays

3. aperitif: an alcoholic drink served before a meal 4. appetizer: a food or drink served before a meal5. back of the house: the area of a restaurant that is not

visible to the public6. banquette: a cushioned bench used for seating people along a

wall7. bar: a counter where alcoholic beverages are kept and served or

a place of business that serves alcoholic drinks 8. bartender: the employee who prepares and serves drinks at a bar9. beer rail: an indentation at the back of a bar, along which beer

glasses slide10. bill: a piece of paper money11. blanch: to cook briefly in boiling water12. booster: a heater that raises the temperature of water in a13. booth: a seating arrangement made up of a table situated

between two benches that face each other14. break down: in this sense, to cut a large piece of meat into

smaller pieces15. break down: to put the restaurant in order after the customers

have left16. brioche: a yeast bread enriched with eggs and butter 17. broil: to cook by exposing to fire or direct heat 18. bus pan: a container in which dirty dishes, glassware, and

silverware are placed19. bus station: the place where extra glassware, china and

silverware are stored, and where dirty dishes are placed before they are brought into the kitchen.

20. busser: the employee who removes dirty dishes and resets tables

21. butcher: to cut meat into sizes suitable for cooking22. buy-back policy: a procedure whereby a customer is given a free

drink after a certain number of drinks have been ordered and paid for

23. cash bank: a designated amount of cash provided for the cashier at the beginning of her/his shift

24. cash register: a business machine that has a drawer for storing cash and

25. cashier: the employee who takes payments and makes change26. charge: a credit arrangement 27. check holder: a rack or clip that holds orders28. check register: a book in which the numbers of the guest are

recorded29. chef: a cook who oversees all the cooking in a restaurant, or has

a specialized skill 30. chef's salad: a green salad with meat and cheese 31. chef's table: the central work table in the kitchen32. chit: a receipt issued by the cashier for control purposes33. chop: cut coarsely34. clarified butter: butterfat from which the milk solids have been

separated 35. close out: to total the cash register receipts at the end of a day36. close: to total a check or transaction37. club service: a type of bar service in which the liquor is poured

into the glass in front of the customer38. cocktail: a drink made by mixing one or more types of liquor

with flavoring ingredients39. cocktail garnishes – lemon rind, olives, maraschino cherries and

other relishes 40. cocktail sticks - straws, stirrers and other plastic decoration41. coffee station: the place reserved for making coffee and storing

cups and saucers, located in either the dining room or kitchen42. condiment: an item used to enhance the flavor of food43. convection oven: an oven that cooks by using the circulation of

hot air 44. cover: a term used for an occupied place at a table that represents

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a customer45. credit card: a card that entitles the holder to charge purchases or

service to his or her account46. croissant: a buttery, crescent-shaped roll 47. cycle: the length of time it takes a dishwasher to wash and rinse48. Daily specials: the special dishes for the day49. Danish pastry: a sweet, buttery pastry that is often served at

breakfast50. deep-dish: describing a pie that is baked in a deep dish, usually

without a bottom crust51. department head: a person in charge of a group of

employees52. dessert station: the place where desserts are stored or displayed53. deuce: a table for two people54. dice: to cut into small cubes55. dish table: a table made of stainless steel that is attached to a

dishwasher 56. dishwasher: the employee who washes dishes; or, a machine57. dolly: a small platform on wheels58. dry goods: foods that are boxed, canned, or in sacks and do hot

have to be refrigerated 59. dupe: a form used to order food from the kitchen or drinks from

the bar 60. empty bottle lists: a list of all the bottles of alcohol that are

empty at the end of the day61. entree: the main dish of a meal62. expediter: the employee who takes food orders from the waiting

staff and delivers them to the kitchen staff63. extension: the result of multiplying the weight by the price to get

the total cost of a unit64. fire: to give a food order to a chef65. floor staff: those employees who have direct contact with the

customers 66. floorboards: thick pieces of wood or rubber that are placed in

front of cooking equipment 67. food and beverage manager: the employee responsible for

controlling the costs of food and beverages68. foot rail: a tube, usually made of metal, used as a footrest at a

bar69. fortified wine: a wine to which alcohol has been added during or

after fermentation70. four top: a table for four people71. French service: a formal type of service in which the food is

cooked or completed at a side table in front of the guests72. front of the house: the area of a restaurant that is visible to the

public73. garnish: a food item added to a dish or drink for decoration or

extra flavoring74. glass rack: the container used to hold glasses in the dishwasher 75. glove bone: to remove all of the bones from a small bird without

breaking the skin 76. grand total: a final total77. grind: to sharpen by abrasion78. guest check: the bill presented to a customer at the end of a meal 79. heat lamp: a radiant lamp used for keeping rood warm80. house salad: a restaurant's standard salad 81. house: a term used to refer to a restaurant82. house wine: wine served by the glass or carafe83. invoice: an itemized list of goods sent that indicates the

quantities, prices, and terms of sale of various items 84. julienne: to cut into even, long strips85. knead: to work dough by hand or machine in order to mix

ingredients 86. layer cake: a dessert made of layers of cake alternating with

filling or frosting87. line: a group of cooks and chefs arranged in a row behind the

cooking equipment in the kitchen, where each is responsible for a different speciality

88. liqueur: a strong, sweet flavored alcoholic beverage89. log book: the book in which information about reservations is

recorded90. logo: an identifying symbol

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91. maitre d': the employee who seats customers and is in charge ofthe waiting staff

92. meal break: the period of time given an employee to have ameal

93. meal service: the period of time when the restaurant is open for business

94. menu: a list of dishes available at a restaurant95. mince: to cut into very tiny pieces96. mise en place: food items the chef needs for service 97. modified a la carte menu is one in which vegetables are 98. mousse: a light dessert made with cream or egg whites99. of the day: describing a menu item that changes daily100. on the premises: in this place101. open: to begin a check or transaction or meal period102. organization chart: a diagram indicating, which employees103. party: a group of diners 104. pasta: noodle products 105. pate: a ground meat pie or spread106. perpetual inventory: a record kept of the amount of all food

and liquor in stock107. personal check: a draft on a personal bank account 108. plate: to put food on plates109. poach: to cook in a simmering liquid 110. pot sink: a large sink, usually used for washing pots and

pans111. poultry: domestic birds raised for meal or eggs 112. prep person: the employee who prepares the food before it

is prepared in the kitchen113. pre-portioned: describing meat products that have been

butchered114. prix fixe: describing a menu offering a choice of several

meals at a fixed price115. production schedule: a list of responsibilities and duties for

the members of the kitchen staff who prepare food116. proof: to allow dough a final rise before formed bread is

baked

117. purveyor: a company that supplies food, liquor, or general118. quotation: the price for an item or items obtained from a

vendor119. rare: describing meat cooked for a short period of time, so

that the inside is still red120. receiving sheet: a compilation of cost information obtained

from invoices121. recipe detail and cost card: a form on which all necessary

information about preparing a recipe is found122. requisition: an official written request123. reservation: an advance request for a table in a restaurant 124. ring up: to enter information on a cash register125. rise: to swell and become lighter in the presence of yeast or

some other aerating substance126. roll: a package of change127. roost: to cook by exposing to dry heat, as in an oven 128. rubber matting: a flat piece of rubber used to cushion hard

surfaces129. Russian service: a formal type of service in which all food is

prepared in the kitchen and served on platters130. sauté: to fry in a small amount of fat 131. scale: a device used for weighting ingredients132. seating chart: a diagram of the table layout in a restaurant 133. server number: the identifying number given to a waiter or

waitress134. set-up: the readying of the dining room for service 135. shift: a scheduled period of work136. side order: a food item served in addition to the entree 137. side towel: an all-purpose dishcloth 138. side work: duties that are performed before the restaurant is

open 139. sourdough: describing bread made from fermented dough 140. station: a group of tables in a restaurant for which a

particular waiter or waitress is responsible141. station: in this sense, a kitchen area designated for a certain

purpose

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142. steward: the employee who orders, stores, and allocates foodand supplies

143. subtotal: a partial total144. table d’hôte: describing a menu offering all of the guests the

same meal at a fixed price145. table setting: an arrangement of plates, silverware, and

glassware on a table 146. table wine: a still wine that contains less than fourteen

percent alcohol and is usually served with food147. tally sheet: a record of sales kept by the cashier 148. tart: a small pie filled with fruit or custard 149. tip: a gift of money given in return for a service, gratuity150. to order: describing an item cooked when the customer

orders it 151. turn the table: to clear and reset a table152. turn: to cut equally sized and shaped pieces153. turnover: the use of a table more than once during a meal

service154. uniform: The required clothing for a certain job 155. up: ready156. waiter or waitress: the employee who takes food orders

from customers and serves meals157. walk-in: a refrigerator large enough to walk into 158. wine list: a printed selection of the wines offered by a

restaurant 159. wine steward: the employee who recommends and serves

wines160. yeast: a substance consisting of fungi which causes

fermentation and is used in baking

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