Table

of Contents
About this book
Lesson 1: Greeting Guests
Lesson 2: Seating guests
Lesson 3: Introducing the menu
Lesson 4: Taking a drink order
Lesson 5: Describing Flavors
Lesson 6: Hows that cooked?
Lesson 7: Are you ready to order?
Lesson 8: Taking an egg order
Lesson 9: Check Guest Satisfaction
Lesson 10: Retrieving condiments and items
Lesson 11: Paying for the bill
Lesson 12: Saying Goodbye
About this book
Food and beverage English is a training manual of 12 must-know English dialogs for hosts, waiters, chefs, managers, and food
runners in the hospitality industry. These dialogs are the most integral parts of F&B service flows including: (1) Greeting
guests, (2) Seating guests, (3) Introducing the menu, (4) Taking a drink order, (5) Describing flavors, (6) Explaining cooking
methods, (7) Taking a food order, (8) Taking an egg order, (9) Checking guest satisfaction, (10) Retrieving condiments, (11)
Paying for the bill, and (12) Saying goodbye.

The goal of this manual is to provide managers and their staff with the accurate words and phrases required to complete the
tasks listed above. While there is obviously some customization required beyond this to fit the specific needs of each
restaurant and outlet, the focus is mastery of the basics so that staff are capable of engaging guests and meeting their most
common expectations. Therefore, dialogs use minimal vocabulary so that more attention is focused on actual communication
and role-plays, as opposed to memorizing new words to no end without ever speaking them.

Each lesson is designed to be only one page long, and shouldnt take longer than 20 minutes each, so that managers and
colleagues do not need to spend too much time training, and can focus on whats most important: the restaurant operation.
Lessons are labeled by difficulty: 1 cup of coffee is an easy lesson, and 5 cups of coffee may require more review and
practice. For all levels, dialogs are 5 sentences or less with no more than 10 vocabulary words in each. Managers and
trainers are encouraged to use these for communicative role-plays and verbal mastery, as opposed to silent memorization.

At the end of each lesson, there are targeted questions for managers to ask staff in order to check understanding. Colleagues
are encouraged to speak out the answers to these questions, and refer to the text only when necessary. In whichever case, be
supportive and model the results you hope your colleagues will achieve.

We hope F&B English assists you in providing better training to your staff, and therefore better service to your guests. Enjoy
and most of all - have fun training!

Lesson 1: Greeting Guests

Suggested Participants: Hosts, waiters, managers, chefs

In this lesson you will learn:

1. How to greet gusts at a restaurant

2. How to ask a guest if he or she has a reservation
3. How to confirm the number of people dining

Difficulty: One cup of coffee

Vocabulary:

1. Good morning
2. Good afternoon
3. Good evening
4. Do you have?
5. A reservation
6. May I have?
 7. The name
8. Please
9. Table for?

Dialog:

AHi, welcome to Caf Bistro. Do you have a reservation?

BYes I do.
AMay I have the name on the reservation please?
BSmith. John Smith.
ATable for 2?

Targeted questions:
1. How many people are talking in the dialog?
2. Who are they?
3. Where are they?
4. Does the guest have a reservation? How do you know?
5. What is the guests name? How do you spell that?
6. How many people will be dining?

Lesson 2: Seating guests

Suggested Participants: Hosts, waiters, runners, managers, cashiers

In this lesson you will learn:

1. How to escort a guest to the table

2. How to confirm the guest is satisfied
3. Different kinds of seating arrangements

Difficulty: 2 cups of coffee

Vocabulary:

1. This way please

2. Inside or outside?
3. By the band
4. A window seat
 5. Somewhere quiet
6. At the bar
7. At a high table
8. In the billiard room / in the pool room
9. A high chair

Dialog: Is this table alright?

AThis way please!

BThank you.
AIs this table alright?
BCan we sit outside?
AOf course. How is this table?
BGreat. Thanks.
APlease enjoy.

Targeted questions:
1. How many people are talking in the dialog?
2. Who are they?
3. Where are they?
4. How does the host escort the guest?
5. Where would the guest like to sit?
6. Is the guest happy with his seat?

Lesson 3: Introducing the menu

Suggested Participants: Hosts, waiters, managers, chefs

In this lesson you will learn:

1. How to present the menu

2. How to introduce a signature dish
3. How to offer a drink

Difficulty: 2 cups of coffee

Vocabulary:
 1. Menu
2. Todays special
3. Grilled
4. Highly recommend
5. Soup of the day
6. Served with
7. Sounds good
8. Can I offer you ___?
9. Ill have ___?

Dialog: Todays special is Fried chicken with rice

AGood afternoon. Here is our menu.

BThank you.
ATodays special is Fried Chicken with Rice. Our soup of the day is Tomato Soup.
BSounds good.

Targeted questions:
1. How many people are talking in the dialog?
2. Who are they?
3. How does the waiter present the menu?
4. What is todays special?
5. What about the soup of the day?
6. Do you like the special of the day? Why or why not?
7. How does the guest respond?
8. What does sounds good mean?

Lesson 4: Taking a drink order

Suggested Participants: Hosts, waiters, runners, managers, chefs

In this lesson you will learn:

1. Different kinds of drinks

2. How to take a drink order
3. How to take a multiple drink order

Difficulty: 3 cups of coffee

Vocabulary:

1. Would you like ___?

2. Something to drink
3. Can I have ___?
4. For you?
5. Sir.
6. Maam
7. Excellent.
8. A Perrier
9. A Cappuccino.

Dialog: Would you like something to drink?

AWould you like something to drink?

BCan I have a Perrier please?
AOne Perrier. And for you sir?
BIll have a Cappuccino.
AExcellent. One Perrier and one Cappuccino.

Targeted questions:
1. How many people are talking in the dialog?
2. Who are they?
3. How does the waiter offer a drink?
4. How does the first guest order a drink? The second guest?
5. What did the guests order?
6. What does the waiter say after the guest orders a drink?
7. How does the waiter confirm the final order?

Lesson 5: Describing Flavors

Suggested Participants: Waiters, bartenders, managers, chefs

In this lesson you will learn:

1. Different kinds of flavors

2. How to describe various degrees of flavor
 3. How to turn some foods into adjectives to describe flavor.

Difficulty: 3 cups of coffee

Vocabulary:

1. Hows the ___?

2. Its ___?
3. Creamy
4. Sweet
5. ___ flavor
6. Garnished with ___
7. And the ___?
8. Serves
9. Savory
10. Peppery

Dialog: How does that taste?

AHows the soup of the day?

BIts very good. Its creamy with a sweet corn flavor. Garnished with mint.
AAnd the Chef special?
BIts also very good. It serves 2. Its very savory and has a peppery flavor.

Targeted questions:
1. What is another word for taste?
2. How is the soup?
3. What is in the soup?
4. Can you guess what is the Chef Special?
5. How do you think the Chef Special is cooked?
6. What do you think savory means?
7. Whats in the chef special?

Lesson 6: Hows that cooked?

Suggested Participants: Waiters, bartenders, managers, chefs
In this lesson you will learn:

1. Different kinds of cooking methods

2. How to describe the way a dish was cooked

Difficulty: 3 cups of coffee

Vocabulary:

1. Hows that cooked?

2. Deboned
3. Marinated
4. Barbeque sauce
5. Grilled
6. Deep-fried
7. Sliced
8. Diced
9. Strips
10. Breaded

Dialog: Hows that cooked?

AHows that cooked?

BIts deboned, marinated in barbeque sauce, and then grilled.
AAnd the Chef special?
BThats sliced into strips, breaded then deep-fried. Its served with fries.

Targeted questions:
1. How does the guest ask how something is cooked?
2. What does deboned mean?
3. Why do we marinate food?
4. What are some other sauces besides barbeque sauce?
5. What are some foods on your menu that are grilled?
6. What does sliced mean? What are some foods that are sliced?
7. What do you think the Chef Special is?
8. Are there foods in your country that are breaded? What are they?
9. Are there foods in your country that are deep-fried? What are they?
Lesson 7: Are you ready to order?
Suggested Participants: Waiters, bartenders, managers, chefs

In this lesson you will learn:

1. Useful phrases to take a food order.

2. How a guest asks for more time.

Difficulty: 4 cups of coffee

Vocabulary:

1. Ready
2. Order
3. Maybe
4. Another
5. Minute
6. After
7. Can I take ___?
8. Your order
9. Ill have the ___.
10. Can I have the ___?

Dialog: Are you ready to order?

AAre you ready to order?

BMaybe another minute, thanks.
----- After 2 minutes -----
AHi, can I take your order?

Targeted questions:
1. How does the waiter ask if the guest is ready to order?
2. How do you know when the guest is ready to order?
3. How do people usually order at a restaurant in your country?
4. How do people usually order food in Western countries?
5. Is this guest ready to order?
6. What does he say when hes not ready?
7. How much time passes before the waiter returns?
8. What is another way to ask if the guest is ready to order?
Lesson 8: Taking an egg order
Suggested Participants: Waiters, managers, chefs

In this lesson you will learn:

1. Different types of eggs

2. Different items paired with eggs
3. Different words to describe texture of eggs

Difficulty: 2 cups of coffee

Vocabulary:

1. How would you like your eggs?

2. Over easy
3. Sunny side up
4. Scrambled
5. And for you?
6. Maam
7. Mushroom
8. Cheese
9. Onions and green peppers
10. Omelet

Dialog: How would you like your eggs?

AHow would you like your eggs?

BOver easy, please.
AAnd for you, Maam?
BIll have a mushroom and cheese omelet with onions and green peppers.

Targeted questions:
1. How does the chef ask for a guests preference?
2. What kind of egg does the first guest want?
3. What kind of egg does the second guest want?
 4. What else can we put in an omelet?
5. What are some other kinds of eggs that guests may order?
6. What kind of egg has a runny yolk?
7. What kind of egg is cooked through
8. What is an egg with no yolk?

Lesson 9: Check Guest Satisfaction

Suggested Participants: Waiters, managers, chefs

In this lesson you will learn:

1. When to check guest satisfaction

2. How to check guest satisfaction during a meal
3. How to check guest satisfaction after a meal

Difficulty: 3 cups of coffee

Vocabulary:

1. Hows your ___?

2. A little ___
3. Undercooked
4. After
5. Finish eating
6. How was ___?
7. Everything
8. Today
9. Overcooked

Dialog: Hows your steak?

AHows your steak?

BIts a little undercooked.
AOh Im sorry. Would you like me to ask the chef to cook it longer for you?
BYes please.
----- After the guest finishes eating-----
AHow was everything today?
Targeted questions:
1. What is the guest eating?
2. How does the waiter ask if it tastes good?
3. What does the guest say?
4. What does the waiter do to fix the situation?
5. What does cook it longer mean?
6. What does for you mean?
7. How many times does the waiter check if everything is ok?
8. How does the waiter ask if everything is ok?

Lesson 10: Retrieving condiments and items

Suggested Participants: Waiters, runners, managers, chefs

In this lesson you will learn:

1. Different things the guest will ask for

2. How to let the guest know you understand.

Difficulty: 2 cups of coffee

Vocabulary:

1. Excuse me.
2. Can I have ___?
3. Some napkins
4. Anything else?
5. Some utensils.
6. A plate
7. Some bowls
8. Some saucers
9. Some ketchup
10. Ill be right back.

Dialog: Can I have some napkins?

 AExcuse me, can I have some napkins?
BSure. Anything else?
AYes, some utensils please and a plate.
BOk. Ill be right back.

Targeted questions:
1. What does the guest ask for first?
2. How does he ask for it?
3. How does the waiter show he understands?
4. What else does the waiter do?
5. What else does the guest want?
6. When does the guest say some?
7. When does the guest say, a?
8. How does the waiter tell the guest he will be right back?
9. How does the waiter ask if everything is ok?

Lesson 11: Paying for the bill

Suggested Participants: Waiters, runners, managers, cashiers

In this lesson you will learn:

1. Different ways the guest will ask for the bill.

2. The difference between altogether and separate
3. How to separate the check for the guest.

Difficulty: 3 cups of coffee

Vocabulary:

1. Excuse me.
2. Can we get ___?
3. The bill
4. Of course
5. Altogether
6. Separate
7. How?
 8. Would you like ___?
9. The check

Dialog: Can we get the bill?

AExcuse me can we get the bill?

BOf course. Will this be altogether, or separate?
ASeparate please.
BHow would you like to separate the check?

Targeted questions:
1. How does the guest ask for the bill?
2. Is there a shorter way to ask for the bill?
3. How does the waiter show he understands?
4. What does altogether mean?
5. What does separate mean?
6. How would the guests like to pay?
7. What does the waiter say next?
8. Whats another word that means bill?
9. How does the waiter ask if everything is ok?

Lesson 12: Saying Goodbye

Suggested Participants: Waiters, runners, managers, cashiers

In this lesson you will learn:

1. How to present a guest with change and the receipt.

2. Different ways to say goodbye.
3. Why its important to say goodbye.

Difficulty: 1 cup of coffee

Vocabulary:

1. Heres your___.
2. Receipt
 3. Change
4. Thank you for coming.
5. Again.
6. Please come again.
7. I will.
8. Hope
9. See you soon.

Dialog: Thank you for coming.

AHeres your receipt and change.

BThank you.
AThank you for coming. Please come again.
BOh I will. Thanks.

Targeted questions:
1. What does the waiter give to the guest?
2. What does the waiter do after that?
3. How does the waiter thank the guest?
4. What does the waiter say after thanking the guest?
5. What are some other ways to thank the guest?
6. What are some other ways to ask the guest to return?
7. How can you say goodbye to a return guest?
8. Will the guest return? Why?