четверг, 28 ноября 2013 г.

Mise-en-scene
The Supervisor or team of waiters should ensure the following mise-en-scene:
1. Carpets are well brushed or hoovered







2. All tables and chairs are serviceable








3. Table lights or wall lights have functioning bulbs











4. Menu cards are presentable and attractive
5. Tent cards or other sales material are presentable
6. Doors and windows are thrown open for sometime to air the restaurant. This should be followed by closing the windows and doors and setting the air-conditioning or heating to a comfortable temperature









7. Exchange dirty linen for fresh linen
8. Table cloths and mats are laid on the tables
9. Wilted flowers are discarded and fresh flowers requisitioned







Sideboard
Before a restaurant opens the sideboard must be equipped with thefollowing items:
1. Cold water in jugs with underplates and napkins to cover
2. All important proprietory sauces, such as Worcestershire sauce, Tobasco sauce, tomato ketchup, Maggi sauce, JP/HP sauces (The waiter should ensure that the necks of the bottles are cleaned).
3. Toothpicks in toothpick holders
4. Sugar bowls – for both brown and white sugar with teaspoons for each.
5. Sugar dredger
6. Hot plates and order taking pads
7. Straw holders
8. Pickles and chutneys

9. Bread-boats or baskets with assortment of rolls and sticks
10. Ashtrays – cleaned and polished
11. Service spoons and forks
12. Adequate numbers of cutlery used on the table (normally two and a half times the number required for one sitting in the station)
13. Salvers
14. Underplates
15. Half plates, quarter plates and large plates and saucers
16. A crumbing plate
17. Trays covered with a napkin for service


18. Spare restaurant linen of all types (napkins tablecloths, waiter-cloth, etc.)
19. Paper napkins and doyley papers

20. Butter dishes
21. Finger bowls
22. Water goblets (bar glasses in case bar service is extended by the restaurant)
23. Pots for preserves are filled and kept ready
24. Cloth napkins are folded and kept ready for service
25. All usable silverware to be used in service to be polished
26. Cruet sets cleaned and filled with salt and pepper. Fresh mus­tard filled in appropriate pots.
Trolleys
Cheese Trolley
Display different types of cheese on a wooden board with an attractive knife to cut
the cheese. Accompaniments such as brown bread, crackers, celery and watercress
should be present.
Salad Trolley
The waiter must ensure that the salad bowls are set in an attractive way on the
trolley. Wooden bowls with wooden spoons and fork, to mix the salad, are kept
ready. Various types of dressings should be arranged in sauce boats on underliners
with individual spoons. Hearts of lettuce leaves are kept in a glass jar containing
water for preparing green tossed salad.
Gueridon Trolley

This trolley is used to cook food or to complete semi-processed food in the
restaurant itself. Flambe items are also prepared on this trolley.
Wine Trolley

The wine trolley must be equipped with the following items:

1. Wine opener (corkscrew)
2. Waiter-cloth
3. Half plates to present the cork of the wine bottle
4. Battery and switch for light
5. Wine list
6. Different types of wine, e.g. Red, White, Pink and Sparkling
7. The red and rose wines should be placed on one side
8. The white and sparkling wines [should be together to identify them easily.
Liqueur Trolley

The trolley must be equipped with the following items:
1. Cordial glass
2. Brandy inhaler
3. Cocktail glass (frappé)
4. Crushed ice
5. Straws
6. Peg measures
7. Waiters-cloth
8. Different liqueurs – (eight to ten would be a good choice for a highly rated restaurant)
9. Cordials.
Pastry Trolley
The pastry trolley must be equipped with:

1. Dessert plates
2. Paper napkins or folded serviette
3. Pastry forks
4. Pastry tong
5. Round tray for keeping pastries
6. Assorted pastries
7. Assorted cake slices
8. Gateaux slice.

Dictionary to the text:
environment -[ɪnˈvaɪərənmənt]-окружение,обстановка,окружающая среда
ensure-[ɪnˈʃʊə]-обеспечивать,гарантировать
bulbs-[bʌlbz]-шарик(термометра),колба электрической лампы
linen-[ˈlɪnɪn]-полотно,холст,парусина
wilted-[ˈwɪltɪd]-вылые
attribute-[ˈætrɪbjuːt]-свойство,характерный признак
sideboard-[ˈsaɪdbɔːd]-буфет
cutlery-[ˈkʌtləri]-ножевые изделия
crockery-[ˈkrɒkəri]-глиняная фаянсовая посуда
smooth -[smuːð]-гладкий,ровный,однородный

toothpicks-[ˈtuːθpɪks]-зубочистки
dredger-[ˈdrɛʤə]-черпалка,драга
Ashtrays-[ˈæʃtreɪz]-пепельница
Adequate-[ˈædɪkwɪt]-соответсвующий,адекватный
crumb-[krʌm]-крошка,кроха,крупица
goblet-[ˈgɒblɪt]-бокал,кубок
Trolley-[ˈtrɒli]-тележка
vinegar-[ˈvɪnɪgə]-уксус
wheel-[wiːl]-колесо

item-[ˈaɪtəm]-каждый отдельный предмет
Accompaniment-[əˈkʌmpənɪmənt]-сопровождение,дополнение
celery-[ˈsɛləri]-сельдерей
lettuce-[ˈsɛləri]-салат-латук
mustard-[ˈmʌstəd]-горчица
Carving-[ˈkɑːvɪŋ]-резная работа
cork-[kɔːk]-пробка
identify-[aɪˈdɛntɪfaɪ]-устанавливать,опознавать
Peg-[pɛg]-колышек,затычка
serviette-[ˌsɜːvɪˈɛt]-салфетки
slice-[slaɪs]-ломтик,ломоть,тонкий слой
reinforce-[ˌriːɪnˈfɔːs]-усиливать,укреплять
tong-[tɒŋz]-щипчики для сахара











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