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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?
G: Er, I want to look through the drink list first.
B: All right, sir.
G: Let me see…Cocktail, Brandy, Scotch, Irish, Gin, Vodka, Wine, Liqueur, Imported Beer,…I’ll have a Scotch.
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?
G: Royal Salute.
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.
B: O’key-do’key. Here you are, sir. Scotch with ice water.
G: Thank you. Now how much do I owe you?
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.
B: But that’s too much trouble, isn’t it?
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.
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.
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.
B: That’s very kind of you, sir. But we don’t accept tips in China. Here is the change.
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?
B: Just as everybody else. You see, we get the same monthly pay as everybody else in the hotel.
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.
B: Do they get enough tips?
G: Yes, they do most of the time. They usually make pretty good money.
B: That’s good. (Seeing another guest approaching) Excuse me.

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.
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.
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.
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.
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.



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