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1. The server delivered the order and the chefs went to work.
P _ _ c _ _ d I _
2. When the steaks were ready, they were sent to the dining room.
_ ut o _ t
3. The hikers enjoyed the test of ability that climbing the steep mountain provided.
C _ a _ _ e _ ge
4. The time between giving customers their food and asking if it is satisfactory is part of a server's job.
t _ о – m _ _ t_ _ he _ k
Complete sentences with the words/phrases from the word bank.
coordinated plated time cooking time
fired behind schedule
1. Philip held the stopwatch so that he could ________ the runners in the race.
2. My daughter refused to get out of bed, so we were ____ and arrived late to school.
3. The chef ____ each dish himself so it looked perfect.
4. The line chef _____ the salmon and waited four minutes for it to cook.
5. Ms. Tananka misjudged the ______ for her casserole and it burned.
6. The builder ______ with the architect to make sure they worked together effectively to build the new restaurant.
Employee Spotlight
Name: Isabel Hamilton - Position: Caller
What does your position involve? - I'm the person who coordinates the front and back of house. The servers punch in the orders, and I calculate cooking time and determine what dishes need to be prepared first.
Next, I communicate that information to the kitchen staff and assign tasks. For example, I tell the line cooks when to fire or put out every dish.
What is your favorite aspect of the job? –I am incredibly organized, and it's satisfying to see my organizational skills translated into beautiful dishes that are completed on time.
What challenges does a caller encounter? - Our policy at the restaurant is that everybody at a table receives their food at the same time. That means every dish has to be plated at the same time. We can't accomplish that unless I time everything perfectly. If I make a mistake, everyone in the dining room and the kitchen is negatively affected. Occasionally, a customer returns food to the kitchen when the server performs the two-minute check. Then I have to place a rush on the dish, which can put us behind schedule, particularly if we're already in the weeds. When you're a caller, it's important to be quick-witted and flexible.
Read a conversation between a restaurant caller and a line cook. Then mark the following statements as true (T) or false (F).
Caller (W): Okay, Paulo, I've got three steaks for table four.
Line Cook (M): How should I cook those?
Caller: Two medium well, please.
Line Cook: What about the third one?
Caller: Rare. And go easy on the salt.
Line Cook: Okay, I'm on it. It'll be ready in twelve minutes.
Caller: Wait a minute! Hold off on the steaks!
Line Cook: What's up?
Caller: We've got a rush order for table twelve.
Line Cook: What's the order?
Caller: One grilled salmon, cooked through, with wild rice and steamed vegetables.
Line Cook: Is there anything else?
Caller: Yes, we also need one pork special, with sauce on the side. Start with the pork.
Line Cook: No problem. That order will be up in ten minutes.
Caller: One last thing... table two sends their compliments to the chef.
Line Cook: Thanks. I'm glad they liked the food.
1. _ The caller tells the line cook how to prepare the food.
2. _ A rush order is prepared before any other order.
3. _ Diners at table two were dissatisfied.
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