Task for Yetkin Tatyana

1. Make the dictionary to the text.

2. Find  illustrations to the text.

3. Find  video to the text.

Briefing 

briefing-['bri:fig]-сущ.-краткое заседание с обсуждением основных вопросов дела
acquaint-[a'kweint]-гл.-знакомить с кем-либо,чем-либо
beverage-['beveridz]-сущ.-напиток
referring-[referin'g]-относящийся
equipped -[ek'upt]-прилаг.-оборудованный
handkerchiefs-['hendkerci:f]-сущ. -носовой платок
in-charge-[in:chardg']-прилаг.-ответственный
reinforce-[,ri:in'fo:s]-гл.-усиливать
staff prior-['sta:f pra'ir,]-бывший персонал
suggestion-[so'dzest(e)n]-сущ.-совет
upward communication -[ap:wa'rd ca:munika'tion]-поднимающаяся (в процессе общения)информация
to clarify doubts-[to kla'ri:fi dau'ps,]-быть неясным

Briefing is a meeting of the restaurant staff prior to the opening of the restaurant, while de-briefing is done when the restaurant closes.

In these sessions the senior-most member of the restaurant gives his instructions, checks on certain aspects of service and receives sugges­tions or problems of the staff. There are certain points that each waiter should keep in mind before presenting himself for briefing.

The waiter should:

Acquaint himself with the non-available food and beverage items listed on the menu by asking the Chef or referring to the 'non-available items' board.
Know the dujour soup and main dish in order to push it to the customers.

Be equipped with clean handkerchiefs, clean waiter clothes, bottle-openers, match box and pen.

Be fully conversant with the menu card and the beverage list of the day.

The Restaurant In-charge would normally check whether the waiter has satisfied the above points but in addition would explain new house rules or policies to his staff and encourage an upward com­munication from the staff in terms of suggestions and problems. The waiter should be prepared to clarify doubts or give suggestions and usk questions. This is an opportunity to give the staff some training inputs.

The trainer must reinforce the above points when the waiters actually go into service.

Grooming

grooming-['gru:mi'ng]-готовить к определённой должности,к карьере
features-[,fea'tu:rs]-особености
establishment-[is'taeblishment]-создание
sloppy-['slopi]-неряшливый
surveillance-[so:'vailan(t)s]-наблюдение
constant-['kon(t)stent]-прилаг.-постоянный
guard-[ga:d]-сущ.-защита
odors-['eude]-сущ.-запах
shave-[sheiv]-гл.-коротко стричь волосы
beard -[bied]-сущ.-борода
uncomely-[an'kamli]-прилаг.-неприличный
moustache-[mesta]-сущ.-усы
nauseating-[nau:siting']-прилаг.-тошнотворный
proximity-[proksi:moti]-сущ.-близкое расстояние
apron-['eip:r(e)n]-сущ.-фартук
heels-каблуки
hazardous -['haezedes]-прилаг.-опасный
sturdy-['sta:di]-прилаг.-прочный
advisable-[advi:sabl']-разумный
flat -['fla:t]-сущ.-поверхность
stockings-[sta:kin'gs]-сущ.-чулки
excessive-[ik'sesiv]-прил.-излишний
avoided-[a'void]-гл.-остерегаться
solicit -[so'lisid]-навязывать
overhead -[o'uvehed]-гл.-надземный
subsequent-['sabsikwent]-гл.-являющийся результатом чего-либо
lapse-[laeps]-промежуток времени

Grooming is one of the most important features of a waiter.

Since he is in direct contact with the guests of the restaurant, he projects the standards of the establishment.

A well-groomed waiter represents qualities such as hygiene, sanitation, professionalism and the style of management of his establishment. 

There are some tips for a waiter:

1. Hair should be cut close.

2. The uniform should be spotless and well ironed.

3. A tight or oversized uniform gives a sloppy appearance.

4. Nails should be well manicured and hands absolutely clean. This is important especially since the waiter serves the guest with his hands and is under constant surveillance.

5. Guard against body odors or the smell of cheap perfumes.

6. Shoes should always be polished, and of a conservative style.

7. A close shave is necessary before entering the restaurant. Stubbles of a beard or moustache could look uncomely.

7. Bad breath could be nauseating to a guest since the waiter speaks to the guest at close proximity.

Waitress

The apron and hairband should always be clean.

High heels could be hazardous during service.

Flat shoes with sturdy heels are advisable. 

Stockings should be clean. 

Light make-up to project a professional working lady's image is preferred.

jewellery should be avoided.

A very strong perfume could nauseate a guest.

A fresh light cologne would be preferable.
Solicit the trainee’s ideas on the qualities of a good waiter and list on the blackboard or overhead projector. Their ideas should be checked with the points given above.

Follow up learning on subsequent days by pointing out lapses in grooming