Laying a table

Eating out service

Catering undertaken in a wide range of establishments: from the chain caferers to the one-man enterprise-snack bars, coffee-shops, boarding houses, not to mention industrial and welfare catering in canteen, hospitals and schools.

Roughly speaking, we can consider that three different sorts of services are provided: finger-service, snack-bar service, and restaurant service.

Finger-service: is the providing of sandwiches and light snacks usually taken in a bar, a lounge or coffee-shop.

Snack-bar service: Snack-bars provide all sorts of cold meats, poultry and fish, and a lot of salads and condiments are available at every table with an assortment of ketchups, sauces, mustard, vinegar, salt and pepper. One can also order such hot dishes as soups, soup-dishes, meat-pies, fish-cakes, mushrooms and bacon. Customers can sit up at the counter or be served at separate tables.

Restaurant service: does much to enhance the appreciation of the quality and value of the food and drinks. Every restaurant offers you dinners “tables d’hote”. They are known as regular dinners. It means that you are served with meals of several courses at a fixed price. Dinners “tables a la’ carte” mean such meals which are ordered course by course from the menu card each dish separately.

“Table d’hote” is cheaper than “table a la’ carte”.

The cost of meals varies according to the category of a restaurant. Each little party of guests has its own table.

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Легкі закуски, пансіон з харчуванням, сервірування столу, відвідувач, сільничка, столове срібло, бокал на високій ніжці, десертна виделка, серветка, список страв

4. Доповніть речення дієсловом у Present Perfect Tense

Break buy decide finish forget go go invite see not/see take tell

1. “Can I have this newspaper? ” “Yes, I _____________with it”

2. I _________ some new shoes. Do you want to see them?

3.”Where is Liz? ” “She__________ out”

4. I am looking for Paula. _________you ________her?

5. Look! Somebody ________________that window

6. “Does Lisa know that you are going away? ” “Yes, I ________ her”

7. I can’t find my umbrella. Somebody ___________it

8. I am looking for Ann. Where ________ she _________?

9. I know that woman but I __________________her name

10. Sue is having a party tonight. She __________________a lot of people

11. What are you going to do? __________you________?

12. “Where are my glasses? ” “I don’t know. I __________them”

ВАРІАНТ 2.

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Laying a table

The formal service is identical for all occasions. No food is set on the table, except ornamental dishes of fruit and flowers. The one unbreakable rule is that everything on the table must be geometrically spaced: the centerpiece in the actual centre: the places at equal distances and all utensils balanced. Beyond this rule you may set your tables as you choose.

The places are set with the plates. On the left of each plate, is put the salad fork; the meat fork is put next, and then the fish fork.

On the right of the plate, and nearest to it, is put the silver-or-steel-bladed salad knife, or if the salad is one for which no knife is necessary, the knife nearest the plate is the meat knife, next the fish knife, the edge of each toward the plate. Then the soup spoon and then the oyster fork.

Not more than three knives and three forks are on the table at the moment. Additional forks and knives may be put on the table during dinner as they needed.

A dinner napkin folded square and flat is laid on each plate: very fancing foldings are not in good taste.

The goblet or tumbler for water is placed directly above the knives at the right of the plate: next to it is a slight distance to the right the champagne glass: in front and between these two either the claret glass or the tall-stemmed glass for white wine. Somewhat to the right again-the cherry glass.