2. Taking a Beverage Order Meeting 3 Subject: V0032 - Restaurant English Year: 2009 - 2010

3. Bina Nusantara University 3 Brainstorming 1.You are just seated in a restaurant. After a while a waiter comes to you. What do you think s/he is going to say to you? 2.In Indonesian context, do waiters introduce themselves? 3.What do waiters offer to the guests?

4. Beverage Menu The drinks menu is an important document for a restaurant because it functions as an introduction to the gastronomic range and quality of the establishment. Given the importance of the moment when the drinks menu is presented to the guest, staff must be ready to answer politely any questions the guest may have regarding the ingredients or origin of any drink. Bina Nusantara University 4

5. Beverage Menu During the time from the presentation of the drinks menu until the orders are taken, staff must be ready to: 1.Answer questions regarding the ingredients or origin of any drink 2.Make polite recommendations to the guest Sometimes during this exchange a guest may make a special request. Staff must be able to deal with this politely and provide the drink requested where possible. Bina Nusantara University 5

6. The steps in taking beverage order 1.Greet the guest 2.Introduce your self 3.Give guests the menu (a la carte) 4.Offer an aperitif 5.Take orders in a clockwise direction (ladies first) 6.Wirte the details on the beverage order form 7.Repeat the whole order to make sure it is correct 8.Give one cop of the order to the bartender Bina Nusantara University 6

7. The steps in taking beverage order 9.Whenthe drinks are ready, arrange them on a tray 10. Put some coasters and stirrers on tray 11. Take the drinks to table 12. Serve the lady on the right of the host first (be flexible) 13. Place the drink on a coaster near the wine glass Bina Nusantara University 7

8. Clearing Unused Place Settings If there is/are unused place setting(s), it is better to clear them up. Here are the following steps: 1.Hold an empty tray in the left hand 2.Pick up each item of the unused setting 3.Put them (cuttleries, crockery) on the tray 4.Inform guests you will be back soon 5.Bring the tray and put each item back in its correct place at waiter’s station Bina Nusantara University 8

9. Discussion Look at the statements in Remarks (slide 6)! Do you agree or disagree with the statements? Why? Discuss your answers with your friends in the group! Compare your answers with the other groups! Bina Nusantara University 9

10. Important phrases Beverage is the general term for any type of drink Aperitif = French word in English meaning an alcoholic drink before meals A la carte menu = menu where items are priced separately. Clockwise >< anticlockwise Host/hostess = the person who invites others to a function or a meal Bina Nusantara University 10

11. Important phrases Set a table = arrange cuttleries and crockery on the table for a meal Place settings = a restaurant table is set according to the number of places there are at the table The waiter station = area in the restaurant where items needed at the table are kept A food order = items that guests would like to have Cutlery = flatware = silverware Crockery = eating equipment made from clay e.g. Plates, cups, dishes etc. Bina Nusantara University 11

12. Activity Practice the language in taking beverage order in groups As a waiter  take guests beverage orders As guests  order a beverage (any kind) The lecturer will ask you to demonstrate a role-play randomly Watch and analyze your friends performing. You are free to give comment and input The group who perform the best (represented by the pairs performing) will earn a credit that may affect the group’s daily score. Do your best!! Bina Nusantara University 12