Presentation for my students at Gambrinus Heineken School for Hospitality

1. First part: the customer
calls
On the phone

2. How can I help you?
 Domenico’s. How can I help you?
 I would like to make a reservation.
 When would you like to book a table?
 How many people is it for?
 Will it be for lunch or for dinner?
 Our restaurant requires a dress code.
 Your reservation is on the 7th at nine o’clock.

3. On the phone (2)
 We are fully booked on that day Sir / Madam
 May I suggest on the eighth (8th) instead?
 Would you like us to call you if there are any
cancellations?
 Can I have your name please?
 Can you spell that please?
 I am (very) sorry Sir / Madam. Could you spell that?

4. Welcome to our restaurant.
 Welcome to our restaurant. Do you have a reservation?
 Welcome to our restaurant. Four people right?
 I am sorry, we are full today/this evening.
 Would you mind waiting? It will be around ten minutes.
 Your table will be ready in a couple of minutes.

5. Welcome to our restaurant (2)
 Please follow me.
 This way please.
 Here you are. This is your table.
 I am sorry, but there are no free tables by the window.
 Would you like something to drink?
 I will bring you the menu.

6. Offering
 Here’s the menu Sir / Madam.
 The day’s specials are …
 We have a set menu for lunch.
 We have a free buffet for lunch during the week.
 Here’s the wine list.
 Take your time.
 If you have any questions, please ask.

7. Taking food orders (1)
 Are you ready to order?
 Would you like anything else?
 What would you like for starters?
 Very good choice Sir / Madam.
 What would you like for the main course?
 I would like to order from the set menu.
 What do you suggest?

8. Taking food orders (2)
 I suggest the roastbeef.
 The sommelier will be here presently to suggest some
wines.
 Would you like to order some desert?
 Are you being served?
 I am very sorry your waiter will be here presently.

9. Problems and requests.
 Is everything fine?
 Are you enjoying the food?
 This food is overcooked.
 This fish is not fresh.
 This food is undercooked.
 Can I have a cruet for the salad please?
 Can I have salt and pepper?

10. Problems and requests (2)
 Can you please bring me some more bread?
 I would like some water, please.
 Would you like some more wine?
 Would you like some more water?
 May I take your plate, Sir / Madam?
 I am very sorry Sir / Madam, I will take it back to the
kitchen.

11. Problems and requests (3)
 I will speak to the chef.
 My apologies, it will not happen again.
 I am very sorry, I have just been told that we are out of
the fish you ordered.
 May I suggest the crab cakes instead?
 This glass is dirty.
 Sorry Sir / Madam, I will bring you another one.

12. Payments.
 May I have the bill please?
 Here’s the bill Sir / Madam.
 Excuse me, there is a mistake. I did not order this.
 My apologies Sir / Madam, I will correct it straightaway.
 Will you be paying cash or by credit card?
 May I have some ID? Thank you.

13. Payments (2)
 I am sorry Sir /Madam, but the computer says your
card is cancelled. Do you have any others.
 We accept restaurant tickets.
 We don’t accept restaurant tickets.
 Here’s your change.

14. In the kitchen
utensils

15. Pots and pans
ENGLISH SPANISH
 SAUCEPAN  CAZO ESTÁNDAR
 SKILLET  SARTÉN
 SAUCIER  CAZO PARA SALSAS
 SAUTÉ PAN  SARTÉN PARA SALTEAR
 POT  CAZUELA/PUCHERO
 FRYING PAN  SARTÉN (PARA FREIR)

16. KNIVES
ENGLISH SPANISH
 PARING KNIFE  CUCHILLO MONDADOR
 BONING KNIFE  CUCHILLO DE
DESHUESAR
 FILET KNIFE
 CUCHILLO DE FILETEAR
 FRENCH/CHEF’S KNIFE
 CUCHILLO DEL CHEF
 SERRATED SLICER
 CUCHILLO PARA EL PAN

17. IS IT COOKED?
ENGLISH SPANISH
 RARE  CASI CRUDO
 MEDIUM RARE  POCO HECHO
 MEDIUM  AL PUNTO
 MEDIUM WELL  HECHO
 WELL DONE  MUY HECHO

18. CUTTING VEGETABLES (1)
ENGLISH SPANISH
 FINE JULIENNE  JULIANA FINA
 JULIENNE  JULIANA
 BATONNET  BASTONES
 BRUNOISE  BRUNOISE
 MACÉDOINE  MACEDONIA
 PARMENTIER  PARMENTIER

19. CUTTING VEGETABLES (2)
ENGLISH SPANISH
 BIAS / ASIAN  EN DIAGONAL /AL BIES
 CHIFFONADE  CHIFFONADE
 OBLIQUE  EN “V”
 PAYSANNE  CUADRADOS PLANOS
 RONDELLE  RODAJAS
 TOURNÉ  TORNEADO

20. PARTS OF THE FISH
ENGLISH SPANISH
 HEAD  CABEZA
 FISHBONE  RASPA
 FILET  FILETES
 GILLS  AGALLAS
 FINS  ALETAS
 SCALES  ESCAMAS
 VISCERA  VISCERAS

21. BEEF CUTS
ENGLISH SPANISH
 LOIN  LOMO
 SHORT LOIN  LOMO FRONTAL
 SIRLOIN  LOMO TRASERO
 TENDERLOIN  SOLOMILLO
 RIB  COSTILLAS
 ROUND  CADERA

22. POULTRY PARTS
ENGLISH SPANISH
 CARCASS  CARCASA
 LEG  PATA (COMPLETA)
 BREAST  PECHUGA
 THIGH  CONTRAMUSLO
 WING  ALA
 DRUMSTICK  MUSLO

23. TYPES OF FAT
ENGLISH SPANISH
 OLIVE OIL  ACEITE DE OLIVA
 SUNFLOWER SEED OIL  ACEITE DE GIRASOL
 CANOLA OIL  ACEITE DE COLZA
 MAIZE /CORN OIL  ACEITE DE MAIZ
 ACEITE DE SEMILLAS
 SEEDS OIL
 ACEITE DE SOJA
 SOY (SOYBEAN) OIL
 MANTEQUILLA
 BUTTER /MARGARINE /MARGARINA