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Lesson Twenty-Three

(2007-02-16 14:45:59)
分类: 英语(旅游本科自考)
Lesson Twenty-Three
Dialogue At the Bar
对话 在酒吧
(B: Bartender G: Guest)
(B:酒吧服务员 G:客人)
B: Good evening, sir! What can I do for you tonight?
晚上好,先生。今晚给您来些什么?
G: Er, I want to look through the drink list first.
嗯,我想先看一下饮料单。
B: All right, sir.
好的,先生。
G: Let me see…Cocktail, Brandy, Scotch, Irish, Gin, Vodka, Wine, Liqueur, Imported Beer,…I’ll have a Scotch.
让我看看……鸡尾酒、白兰地、苏格兰威士忌、爱尔兰威士忌、金酒、伏特加酒、葡萄酒、利口酒、进口啤酒……我要苏格兰威士忌。
B: We’ve Chivas Regal, Old Par, Johny Walker Black and Red Labels, Cutty Sark, Queen Ann. Which would you like?
我们有Chivas Regal、Old Par、Johny Walker红签和白签,Cutty Sark、Queen Ann。您喜欢哪种?
G: Give me a Chivas Regal.
请给我一杯Chivas Regal。
B: Royal Salute or 12 years?
皇家礼炮还是12年陈酿?
G: Royal Salute.
皇家礼炮。
B: One Chivas Regal Royal Salute. And how would you like your Scotch, straight or on the rocks?
一杯Chivas Regal的皇家礼炮。您要什么样的苏格兰威士忌?是纯粹的还是放冰块?
G: With ice water.
放冰块的。
B: O’key-do’key. Here you are, sir. Scotch with ice water.
好的。给你,先生。苏格兰加冰威士忌。
G: Thank you. Now how much do I owe you?
谢谢。我该付你多少钱?
B: The Chivas Regal Royal Salute is 40 yuan plus 10% service charge. So the total is 44 yuan. You can hold the payment of the bill until you decide to leave if you like.
Chivas Regal是40元,加上10%的服务费。总计44元。如果你愿意的话,你可以到你决定离开的时候再付账。
G: Really? At the bars in the States you pay drink by drink as you get it.
真的吗?在美国的酒吧里你喝一杯酒交一杯的钱。
B: But that’s too much trouble, isn’t it?
但是这太麻烦了,不是吗?
G: Yes, it is. But it is much safer. You see. American bars can be very crowded and it is very hard to keep an eye on everyone. Besides you ever know what may happen when people drink too much.
是的。是麻烦。但是这更安全。你知道,美国的酒吧非常拥挤,很难看好每个人。除此之外,你也知道,当人们喝多后可能会发生什么事情。
B: I see. But we’ve never met with any experience of a guest sneaking out without paying his bill or a situation where the guest is unable to pay his bill or refuses to pay his bill.
我明白了。但是我们从未有过客人没有付钱就溜走或者不能付钱,或拒绝付钱的经历。
G: Well, the way I see it is, you’ve been pushing your luck and you’ve been lucky so far. That’s all. O.K., here is 45 yuan and you can keep the change.
啊,依我看,你们这是在冒险,你们迄今已经是很幸运的了。好了。这是45元,零钱你自己留着。
B: That’s very kind of you, sir. But we don’t accept tips in China. Here is the change.
您太好了,先生。但是在中国我们不能收小费。这是零钱。
G: I’m sorry I didn’t know that. You see, I just got in town a few hours ago from Hong Kong. No tipping? That’s wonderful. But just for curiosity’s sake, how can you survive without tips?
对不起,我不知道这个。你知道,几小时前我刚从香港来。不用付小费?这太令人惊奇了。但是出于好奇心,没有小费你怎么生活?
B: Just as everybody else. You see, we get the same monthly pay as everybody else in the hotel.
和大家一样。您知道,我们和酒店其他人一样有月薪。
G: What I was wondering was how do bartenders and hotel workers here in your country make a living without taking tips when in my country they get a much lower basic pay on hourly basis than the people in non-tipping positions. Naturally they expect tips from the customers to make up the difference. Otherwise they would find it difficult to make a living.
我感到疑惑的是在你们国家酒吧服务员和酒店员工不接受小费怎样生活,在我的国家他们比没小费岗位的人的每小时工资基数低得多。自然地他们期望从顾客那里得到小费来弥补差距。否则他们发现很难生存。
B: Do they get enough tips?
他们能得到足够的小费吗?
G: Yes, they do most of the time. They usually make pretty good money.
是的,他们大多数时候行。他们能挣不少钱。
B: That’s good. (Seeing another guest approaching) Excuse me.
那就好。(看到另外一位客人过来)请原谅。

Reading Personnel Structure in the Foodservice Industry
阅读 饮食服务业的人员结构
Ranging from dishwashers in a kitchen to executives in international chains, there is a wide variety of work to be done in the restaurant and catering business. The same categories used in a manufacturing industry are applicable here, management, production, and merchandising. Management personnel set and carry out policies for the business. Production people are responsible for the product--in this case, the food that comes out of the kitchen. Merchandising personnel must sell the product: in a restaurant this includes creating an atmosphere pleasing enough so that customers want to return.
从厨房的洗碗工到国际连锁餐馆的经理,在餐馆和公共饮食企业中,有非常广泛的工作要做。用在制造业的相同的分类用在这里也是合适的,管理、生产和销售。管理人员为企业制定和执行政策。生产人员负责产品生产--这样的话,食物就从厨房生产出来。销售人员必须卖出产品:在一个餐馆里,就包括创造一种令人足够愉快的气氛使顾客想回头(成为回头客)。
The management jobs in a restaurant are essentially administrative. They include the owner or manager, the cashier, bookkeeper, accountant, purchasing agent, and storekeeper. The owner or manager establishes the overall policies and sees that they are carried out. Most restaurants are small enough so that the owner or manager plays a direct part in the daily operations in such matters as menu planning, purchasing, merchandising, financial record-keeping, and supervising the personnel. Many owners or managers act as captains or hostesses in their own restaurants; this gives them more direct contact than managers in other businesses generally have. The other management personnel in a restaurant have jobs directly or indirectly connected with the financial aspects of the business. Large restaurants may also employ secretarial workers.
餐馆的管理工作本质上讲是行政方面的。他们包括店主或经理,出纳员,簿记员,会计、采购和保管员。店主或经理确定全面的政策并且留心其执行。大多数的餐馆太小,店主或经理在日常经营事务如菜单设计、采购、推销、财务和人事管理中起直接作用。许多店主或经理在他们自己的餐馆中充当服务生领班或女主人(女服务员);这使得他们和其他企业的经理比起来通常有更多的直接接触。餐馆另外一类管理人员的工作是直接或间接地和企业的财务方面相关。大餐馆也可能聘用秘书。
Production jobs in a restaurant are those in the kitchen. The head of production is the chef, whose principal assistants are the assistant and specialty chef, dietitians, kitchen helpers, and dishwashers. Chefs in most restaurants are responsible not only for food production but also have management responsibilities. They play an important part in menu planning, purchasing, receiving, and storage; they also supervise the entire kitchen staff. An executive chef is one whose duties are primarily managerial.
餐馆的生产工作是那些在厨房的工作。生产的领导是厨师长,他的主要助手是助理厨师长和专业厨师长,营养师,帮厨和洗碗工。大多数餐馆的厨师长不但负责食品生产还担负管理责任。他们在菜单设计、采购、接受和入库方面起重要作用;他们也监督整个厨房员工。行政主厨的主要职责是管理。
In many independently owned restaurants, the chef is the owner so the reputation of the restaurant often depends on his or her cooking and business skills. Many chefs go into partnership with someone who has more management experience; the chef is then responsible for the back of the house, while the co-owner supervises the front of the house. Very close cooperation between the two is necessary to ensure the success of the enterprise.
在许多独立拥有的餐馆中,厨师长就是店主,因此餐馆的名声通常依靠他的或她的烹饪和业务技能。许多厨师长和一些有更多管理经验的人合伙;那么厨师长负责后厨,而合伙人监督前厅。必须要有非常紧密地合作才能保证企业的成功。
Merchandising jobs in a restaurant are those in the dining room, including employees who come into contact with the public. The headwaiters and hostesses, the waiters and waitresses, the bartenders, and the bussers are all responsible for providing the kind of service and atmosphere that will make the customer want to return.
餐馆的推销工作是那些在餐厅的工作,包括那些和公众接触的员工。服务生领班和女主人,男服务生和女服务员,酒吧服务员和勤杂工都负责提供这种服务或(营造这种)环境,就是让顾客想回头(成为回头客)。

文章引用自:原创

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