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Serving The Guest

The document provides guidelines for waitstaff on how to serve guests, including handing out menus and allowing time for customers to choose. It includes sample conversations and common phrases for customers who may need help understanding the menu or have dietary restrictions. Additionally, it lists useful vocabulary related to food preparation and key ingredients, as well as serving terminology.

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Gracia Ratna
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13 views2 pages

Serving The Guest

The document provides guidelines for waitstaff on how to serve guests, including handing out menus and allowing time for customers to choose. It includes sample conversations and common phrases for customers who may need help understanding the menu or have dietary restrictions. Additionally, it lists useful vocabulary related to food preparation and key ingredients, as well as serving terminology.

Uploaded by

Gracia Ratna
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Serving the guest(s)

After the guests have taken their seats, the waiter/ress will hand in the menu to the guests
and give some time for the customers to read and to choose from the menu.
Sample conversation:
Waiter/ress : Please take your seat and be comfortable. Here’s the menu.
Customer : Thank you. We’re going to need five minutes.
Waiter/ress : Of course. You can call me if you are ready to order.

It is very common to the customers to be unfamiliar to the menu, especially if there is no


explanation and menu description in their language. Therefore, a customer might ask about
the menu.
Some phrases and expressions
Excuse me, waiter. Can you help me with the menu?
Excuse me, I do not understand the menu.
Can you explain the menu to me?
What’s the difference?
Some people have dietary restriction. Some phrases and expressions that show dietary
restriction:
I am a vegetarian/vegan/pescatarian. Do you have vegetarian/vegan dishes?
I am allergic to ________. Which menu doesn’t contain _____?
I can’t eat ________. What do you recommend?
Some people want to know the details of the food or drink. Some phrases and expressions:
Is your vegetable seasonal?
How spicy is your food? Can I adjust the spiciness?
What kind of wine do you have?
What kinds of vegetables do you use in this soup?

Therefore, as a waiter/ress you have to understand the menu to be able to explain the
dishes and their detail to the customers.
Some useful vocabulary
English Example use
Raw "This dish uses raw fish."
Grilled "Grilled mackerel with salt."
Deep-fried "Deep-fried tofu with sauce."
Boiled "Boiled vegetables in broth."
Marinated "Marinated tuna in soy sauce."
Spicy "This dish is mildly spicy."
Sweet "The sauce is sweet and savory."
Crispy "Tempura is light and crispy."
Tender "The pork is very tender."
Seasonal "We use seasonal vegetables."
Served with "Served with miso soup and rice."
Topped with "Topped with green onions."

Key Ingredients
pork Dg babi Broth Kaldu Bamboo rebung
shoots
chicken Dg ayam Dumpling pangsit Spring onion Bawang
daun
sardines Ikan sarden Soy sauce Shoyu Garlic chives Kucai
Fish Ikan Noodles Mie garlic bawang
Egg Telur Ginger jahe Seaweed Rumput
laut/nori
beef Dg sapi cabbage kubis Oil minyak

Sesame wijen pepper Merica Green tea Teh hijau


seed biji Bean sprouts tauge Glutinous Ketan
rice
chili lombok potato Kentang spices Rempah-
rempah
Wood ear Jamur carrot Wortel Water kangkung
mushroom kuping spinach
mushroom jamur Red bean Kacang
merah

Serving
Key vocabulary
A bowl of
A platter of / a plate of
A glass of/ a bottle of/ a cup of
A slice of / two slices of/ three slices of …
A pair of chopsticks. Spoon. Fork.
Half of …

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