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UNIT SIX English expressions that waiters, waitresses, and restaurant staff use When you go to a restaurant, you usually have a good idea of what's going to happen. That's because eating at a restaurant usually follows a set script. The wait staff isn't actually given a written script to memorize, of course. But even so, waiters and waitresses usually stick to a very narrow range of phrases. Here's what you can expect when you go to a restaurant. Cuando vas a un restaurante, por lo general tienes una buena idea de lo que va a pasar. Eso es porque comer en un restaurante usualmente sigue un guion establecido. El personal de servicio no recibe un guion escrito para memorizar, por supuesto. Pero aun así, los camareros y las camareras usualmente se limitan a un rango de frases muy estrecho. Esto es lo que puede esperar cuando va a un restaurante. The host or hostess / El Anfitrion ó Anfitriona When you first go in, the host or hostess will want to know how many people are eating with you. They might ask: La primera vez que ingrese, el anfitrión o la anfitriona querrán saber cuántas personas comen con usted. Podrían preguntar: How many? Or, in a fancier restaurant: How many are in your party? If they can see how many people walked in together, they might simply ask: Two? 51

Some popular restaurants expect you to have a reservation before you come. In that case, the hostess might ask: Do you have a reservation? If the place is really busy, you might have to wait. They'll say: It's going to be about a 15-minute wait. If you decide to wait, they'll write your name on a list: Can I get your name? And then, when it's your turn to sit: Mr. Knight, your table is ready. The host or hostess will take you to your table with one of these phrases: Right this way. Follow me, please. If it's a nice restaurant, they may ask: Would you like me to take your jackets for you? And then they say goodbye: Jacob will be your server tonight. Enjoy your meal. The waiter or waitress The waiter will usually start off by introducing him- or herself: Welcome to D'Angelo's. My name is Rebecca. Depending on the atmosphere of the restaurant, they may try to make some small talk: How are you doing this evening? If the restaurant has daily specials, the server will tell you about them: Let me tell you about our specials today. We have a miso-glazed Chilean Sea Bass with a side of mashed sweet potatoes and sautéed spinach. Then you're expected to order drinks: Can I get you something to drink? If you're not sure, the server will offer to come back again in a few minutes: Do you need a little time to decide? They'll go around the table to each person, using phrases like these: And for you sir? And for you miss? What can I get for you? Then they'll leave: I'll be right back with your drinks. When the waiter or waitress returns, he or she will ask you to order your food: Are you ready to order? If the dish you order has a choice of side dishes, they'll offer to let you choose: That comes with either fries or a baked potato. Which would you prefer? Would you like fries with that, or a baked potato? If you ask for something, the server will say: Sure. Or at a fancier restaurant: Certainly. But if you ask for something that's not available, you'll hear: Oh, I'm sorry. We're all out of the salmon. When the waiter or waitress brings you your food, they'll probably ask: Can I get you anything else? After you're finished eating everything, someone will come to collect your dishes: Would you like me to take that? 52

Then the server will come out to ask about your meal and offer dessert: How was everything? Can I interest you in our dessert menu? When you're finished with your meal, they'll offer to bring you the check: I'll bring the check right out. And sometimes there are questions about the check: Would you like me to split it? Do you need any change? How to Express Quantity in English for Beginners There are many expressions used to express quantities and amounts in English. In general, \"much\" and \"many\" are the Standard quantifiers used to express large quantities. Which expression you use will often depend on whether the noun is countable or uncountable and whether the sentence is negative or position. Hay muchas expresiones usadas para expresar cantidades y cantidades en inglés. En general, \"mucho\" y \"muchos\" son los cuantificadores estándar utilizados para expresar grandes cantidades. La expresión que utilice dependerá a menudo de si el sustantivo es contable o no contable y si la oración es negativa o de posición While \"much\" and \"many\" are among the most common, the following expressions are often used in place of \"much\" and \"many,\" especially in positive sentences: Mientras que \"mucho\" y \"muchos\" están entre los más comunes, las siguientes expresiones se usan a menudo en lugar de \"mucho\" y \"muchos\", especialmente en oraciones positivas:  A lot of……… Un monton de…..  Lots of………. Muchos de……  Plenty of………Mucho…….  A great deal of………..Una gran cantidad de………  A large number of…………….Un gran numero de……… These expressions can are combined with \"of\" in the sense of \"most,\" \"many,\" or \"much.\" Estas expresiones se pueden combinar con \"de\" en el sentido de \"la mayoría\", \"muchas\" o \"mucho\". A lot of people enjoy listening to jazz. A mucha gente le gusta escuchar jazz. A great deal of time is spent understanding these issues. Se dedica mucho tiempo a comprender estas cuestiones. But not that that \"much,\" \"most,\" and \"many\" does not take \"of.\" Pero no es que \"mucho\", \"la mayoría\" y \"muchos\" no se \"quiten\". 53

Most people enjoy listening to some type of music. (Not: Most of people...) La mayoría de las personas disfrutan escuchando algún tipo de música. (No: la mayoría de la gente ...) Much time is spent understanding math. (Not: Much of time is spent ...) Se dedica mucho tiempo a entender las matemáticas. (No: se gasta mucho tiempo ...) Much \"Much\" is used with uncountable nouns: Much es usado con sustantivos no contables There is much interest in learning English around the world. Hay mucho interés en aprender inglés en todo el mundo. How much money do you have? Cuanto diner ousted tiene? There isn't much butter left in the refrigerator. No hay mucha mantequilla en el refrigerador. \"Much\" is used in negative sentences and questions, too: \"Mucho\" se usa en oraciones negativas y preguntas, también: How much money have you got? ¿Cuanto dinero tienes? There isn't much rice left. No queda mucho arroz. Note that \"much\" is rarely used in the positive form. English speakers generally use \"a lot of\" or \"lots of\" with uncountable nouns. We have a lot of time. (Not: We have much time.) There is a lot of wine in the bottle. (Not: There is much wine in the bottle.) Many \"Many\" is used with countable nouns: \"Muchos\" se usa con sustantivos contables: How many people came to the party? ¿Cuántas personas vinieron a la fiesta? There aren't many apples on the table. No hay muchas manzanas en la mesa. 54

Note that \"many\" is used in the positive form unlike \"much:\" Tenga en cuenta que \"muchos\" se utiliza en forma positiva a diferencia de \"mucho:\" Andrew has a lot of friends / Andrew has many friends Andrew tiene muchos amigos / Andrew tiene muchos amigos A lot of my friends live in New York / Many of my friends live in New York Muchos de mis amigos viven en Nueva York / Muchos de mis amigos viven en Nueva York A Lot Of / Lots Of / Plenty Of Mucho / Mucho / Mucho \"A lot of\" and \"lots of\" can be used with both count and uncountable nouns. \"A lot of\" and \"lots of\" are used in p ve sentences: \"Un montón de\" y \"un montón de\" se pueden utilizar con los nombres contables y contables. \"Un montón de\" y \"un montón de\" se usan en oraciones p ve: There is a lot of water in that jar. He's got lots of friends in London. Note that generally speaking, \"lots of\" sounds less formal than \"a lot of.\" A Little / A Few Poquito/ unos pocos \"A little\" and \"a few\" indicate a quantity or number. Use \"a little\" with uncountable nouns: There is a little wine in that bottle. There is a little sugar in my coffee. Use \"a few\" with countable nouns. He has a few friends in New York. We bought a few sandwiches on our way to the park. Little / Few \"Little\" and \"few\" indicate a limited quantity. Use \"little\" with uncountable nouns: 55

I have little money to spend. She found little time for work. Use \"few\" with countable nouns: He has few students in his class. Jack finds few reasons to stay. Some Use \"some\" in positive sentences when there is neither a lot nor a little. \"Some\" can be used with both countable and uncountable nouns. We have some friends who work in Los Angeles. I've saved some money to spend on vacation this summer. Any (Questions) Use \"any\" in questions to ask if someone has something. \"Any\" can be used with both countable and uncountable nouns: Do you have any friends in San Francisco? Is there any pasta left? Note that when offering or requesting something use \"some\" instead of \"any\" for polite questions. Would you like some shrimp? (offer) Would you lend me some money? (request) Any (Negative Sentences) Use \"any\" with countable and uncountable nouns in negative sentences to state that something doesn't exist. We won't have any time for shopping today. They didn't have any problems finding our house. Enough Use \"enough\" with countable and uncountable nouns to state that you are satisfied with the amount of something. 56

She has enough time to visit her friends in Dallas. I think we have enough hamburgers for tomorrow's grill. Not Enough Use \"not enough\" when you are not satisfied with the amount of something. I'm afraid there's not enough time to continue this conversation. There are not enough people working at the moment. Each / Every Use \"each\" or \"every\" when referring to the individuals in a group. I think every person in this room would agree with me. I'm sure each step of this process is important. Large / Big / Vast / Huge Amount of Use these adjectives with \"amount of\" with uncountable and countable nouns to express large quantities. This form is often used to exaggerate just how much there is. There is a huge amount of work to be done to today. Tom has a vast amount of knowledge about the subject. Tiny / Small / Minuscule Amount of Use these similar adjectives with \"amount of\" to express very small quantities. This form is often used in exaggeration to express how little there is of something. Peter has a small amount of patience, so don't joke around with him. There is a minuscule amount of time left to register. Hurry up! 57

UNIT SEVEN Using \"Would You Like to Order\" in a Restaurant Uso de \"¿Te gustaría ordenar\" en un restaurante? WAIT PERSON: \"What would you like to drink?\" \"¿Qué le gustaría beber?\" - CUSTOMER: \"I'd like a cup of coffee.\". \"Me gustaría una taza de café.\". One of the most important tasks in English is ordering food at a restaurant. In general, use the form \"I'd like ...\" when ordering food in a restaurant. Una de las tareas más importantes en inglés es pedir comida en un restaurante. En general, use el formulario \"Me gustaría ...\" cuando ordene comida en un restaurante. A common question for someone taking an order is \"What would you like for ...\". Una pregunta común para alguien que toma un pedido es \"¿Qué le gustaría para ...?\". Example Peter: Hello, I'd like a table for lunch please. Host: Certainly, right this way. Peter: Thank you. I'm really hungry! (sits down) Host: Enjoy your meal! Waitperson: Hello, My name is Kim. How can I help you? Peter: Yes, I would like to have some lunch. Waitperson: Great. Would you like a starter? Peter: Yes, I'd like a salad. Waitperson: What else would you like? Peter: I'd like some spaghetti. Is it good? Waitperson: Yes, it's very good. Would you like something to drink? Peter: Yes, I'd like a glass of root beer, please. 58

Waitperson: Certainly. Is there anything else I can do for you? Peter: Yes, I can't read this menu. How much is the spaghetti? Waitperson: It's $5.50, and the salad is $3.25. Peter: Thank you. Notice how the waitperson asks: \"What would you like?\" and Kim responds: \"I'd like ...\" \"Would like\" is the polite form used when asking and requesting. \"Would like\" can be used in the question form to make an offer: Would you like a cup of tea? Would you like something to eat? \"Would like\" can also be used to make a request. I'd like a hamburger, please. I would like something to drink, please. Notice that \"would like\" is shortened to \"I'd like.\" This is an example of a contraction. Practice Exercise Fill in the gaps in this dialogue using key words and phrases you've learned with \"would like\" to order in a restaurant. Waiter: Hello, Can I help you? Kim: Yes, _____ to have some lunch. Waiter: _____ a starter? Kim: Yes, I'd like a bowl of chicken soup, . Waiter: And what _____ for a main course? Kim: I'd like a grilled cheese sandwich. Waiter: _____ like a drink? Kim: Yes, _____ a glass of Coke, please. Waiter (After Kim has her lunch): Can I bring you anything else? Kim: No thank you. Just the check. Waiter: Certainly. Kim: I don't have my glasses. _____ is the lunch? Waiter: That's $6.75. Kim: Thank you very much. Waiter: You're _____. Have a good day. Kim: Thank you, the same to you. 59

Answers Waiter: Hello, Can I help you? Kim: Yes, I'd like to have some lunch. Waiter: Would you like a starter? Kim: Yes, I'd like a bowl of chicken soup, please. Waiter: And what would you like for a main course? Kim: I'd like a grilled cheese sandwich. Waiter: Would you like anything to drink? Kim: Yes, I'd like a glass of Coke, please. Waiter (after Kim has her lunch): Can I bring you anything else? Kim: No thank you. Just the bill. Waiter: Certainly. Kim: I don't have my glasses. How much is the lunch? Waiter: That's $6.75. Kim: Here you are. Thank you very much. Waiter: You're welcome. Have a good day. Kim: Thank you, the same to you. Learn How to Offer Help in English There are a number of formulas used when offering help in English. Here are some of the most common:  May I help you?  Can I help you?  Are you looking for something?  Would you like some help?  Do you need some help?  What can I do for you today? Would -It is an auxiliary verb that represents the endings of the Spanish verbs -ría, -rías, -ríamos, -ríais and -rian, for example, buy, live, come, etc. It is the one that is used for the conditional form in English. 60

Would (que se pronuncia /uood/) es un verbo auxiliar que representa las terminaciones de los verbos españoles –ría, -rías, -ríamos, -ríais y –rían, por ejemplo, compraría, viviríamos, vendrían, etc. Es el que se utiliza para la forma condicional en inglés. Construction Formula Verb Form May I help you? Use 'May I' or 'Can I' the base form of the verb in a statement. Are you looking for Use 'Are you looking for' something OR anything in particular OR something? specific object Would you like some Use 'Would you like' some help OR some advice OR a help? recommendation Do you need some help? Use 'Do you need' some help OR some advice OR a recommendation What can I do for you Use 'What can I do for' you, her, him, etc. today OR this morning, today? this afternoon, this evening How to Ask and Answer Basic English Questions One of the most important tasks in speaking any language is asking questions. This article will help you learn how to ask and answer questions so you can begin having conversations in English. To help you, questions are divided into categories with a short explanation. Una de las tareas más importantes para hablar cualquier idioma es hacer preguntas. Este artículo lo ayudará a aprender cómo formular y responder preguntas para que pueda comenzar a tener conversaciones en inglés. Para ayudarlo, las preguntas se dividen en categorías con una breve explicación. 61

Yes and No Questions vs. Information Questions There are two main types of questions in English: questions that can be answered with a simple yes or no, and questions that require a more detailed response. Hay dos tipos principales de preguntas en inglés: preguntas que pueden responderse con un simple sí o no, y preguntas que requieren una respuesta más detallada. Yes and No Questions Are you happy today? Yes, I am. Did you have fun at the party. No, I didn't. Will you come to class tomorrow?Yes, I will. Information Questions Information questions are asked with the question words what, where, when, how, why, and which. These questions require longer answers to provide the specific information requested. Notice that each of these questions are answered with the positive or negative form of the helping verb. Las preguntas de información se hacen con las palabras de pregunta qué, dónde, cuándo, cómo, por qué y qué. Estas preguntas requieren respuestas más largas para proporcionar la información específica solicitada. Observe que cada una de estas preguntas se responde con la forma positiva o negativa del verbo auxiliar. Where are you from? I'm from Seattle. We went to see a film. What did you do on Saturday evening? The class was difficult because the teacher didn't explain things well. Why was the class difficult? Shopping Here are some common questions that will help you when you go shopping.  Can I try it on?  How much does it cost? / How much is it?  Can I pay by credit card?  Do you have something bigger / smaller / lighter / etc.? Practice Dialogue: Shop Assistant: How can I help you? / May I help you? Customer: Yes. I'm looking for a sweater like this one, but in a smaller size. 62

Shop Assistant: Here you go. Customer: May I try it on? Shop Assistant: Sure, the changing rooms are over there. Customer: How much does it cost? Shop Assistant: It's $45. Shop Assistant: How would you like to pay? Customer: Can I pay by credit card? Shop Assistant: Certainly. We accept all major cards. Using \"Like\" to Ask Questions Questions with \"like\" are very common, but they can be a little confusing. Here is an explanation of each type of question with \"like.\" What do you like? Use this question to ask about hobbies, likes and dislikes in general. What does he look like?Ask this question to learn about the physical characteristics of a person. What would you like? Ask this question to find out what someone wants at the moment of speaking. What is she like? Ask this question to learn about a person's character. Practice Dialogue: John: What do you like doing in your spare time? Susan: I like hanging out downtown with my friends. John: What does your friend Tom look like? Susan: He's tall with a beard and blue eyes. John: What is he like? Susan: He's very friendly and really intelligent. John: What would you like to do now? Susan: Let's go hang out with Tom! 63

Understanding Basic Questions in English 1. Would you like something to drink?  At three o'clock.  I didn't. 9. What would you like?  Could I have some water?  I like playing golf, reading and sleeping.  Yes, some chips.  A steak, please. 2. Would you like some coffee?  I don't like it.  Yes, I do. 10. What's your surname?  Yes, thank you.  32 Brown Street.  I often drink coffee.  Jones. 3. Whose is this?  I'm a banker.  It's Tom's. 11. What time is it?  It's my.  Soon.  No, it isn't.  Two-thirty. 4. Who wrote \"Happy in Purgatory\"?  It's your turn.  Peter Hemings. 12. What is it like?  I read it last week.  He likes playing golf and reading.  In London.  It's great! 5. Where were you born?  She's tall and beautiful.  1965. 13. What does he look like?  In Seattle.  He likes reading and playing golf.  I wasn't.  He's very funny. 6. Where is the nearest bank?  He's quite tall and handsome.  No, I don't. 14. What do you do?  On the corner.  I'm watching TV.  On Saturdays.  I'm a teacher. 7. Where do you come from?  I'm fine, thank you.  I come from work. 15. How big is it?  I'm coming from work.  It's two kilometers from here.  The USA.  It's quite large. 8. Where did you go?  No, it was easy.  We went to LA. 16. What did you do?  By car.  We visited friends on the coast. 64

 I'm a banker.  At three o'clock.  We've been to Paris recently.  In Portland. 17. How was it? 20. Why don't we go out?  I enjoyed it.  No, let's stay home.  In New York  To Frank's.  She's coming soon.  We don't have any left. 18. What do you think about your job?  I work for a bank.  It's hard but a lot of fun.  I didn't like it much. 19. Where do you live?  At school. PICTIONARY Write the correct word (from the list below) to describe each picture: Cutlery, Glass, Trays, Fork, Knife, Napkin, Menu, Straw, Tablecloth, Pitcher 1. ____________________ 2. ____________________ 3. ____________________ 65

4. ____________________ 5. ____________________ 6. wine ____________________ 7. ____________________ (of beer) 8. ____________________ 9. ____________________ 66

10. ____________________ Write the correct word (from the list below) to describe each picture: Hairnet, Slice, Salad, Spatula, Shot, Pool, Pot, Pan, Soup, Grill 1. ____________________ 2. ____________________ 3. ____________________ 4. ____________________ 5. ____________________ 67

6. ____________________ 7. frying ____________________ 8. ____________________ table 9. ____________________glass 10. ____________________of lemon 68

Write the correct word (from the list below) to describe each picture: Apron, Sandwich, Coaster, Vegetables, Waiter, Plate, Bowl, Check, Meat, Restroom 1. ____________________ 2. ____________________ 3. ____________________ 4. ____________________ 5. ____________________ 6. ____________________ 69

7. ____________________ 8. ____________________ 9. ____________________ 10. ____________________ Write the correct word (from the list below) to describe each picture: Tomatoes, Onions, Garlic, Spoon, Rice, Bartender, Pasta, Beer, Potatoes, Wine 1. ____________________ 2. ____________________ 70

3. ____________________ 4. ____________________ 5. ____________________ 6. ____________________ 7. ____________________ 8. ____________________ 71

9. ____________________ 10. ____________________ Write the correct word (from the list below) to describe each picture: Box, Swiper, Kitchen, Pepper, Jacket, Cookie, Cocktails, Cake, Fries, Coffee 1. piece of ____________________ 2. cup of ____________________ 3. ____________________ 4. ____________________ 72

5. ____________________ 6. chef's ____________________ 7. credit card ____________________ 8. salt and ____________________ 9. take out ____________________ 10. ____________________ 73

UNIT EIGHT It's all about Service! Bartending is the art of providing excellent service to each guest that enters the bar. A good bartender is one who is always ready to greet a guest, accommodate to their needs and serve them with the utmost respect and professionalism. When providing service to a patron the bartender should always maintain a cheerful and upbeat attitude, be able to quickly take a guest's order, prepare the order and complete the transaction in a collected manner that's swift and precise. Make them as high as possible. Approach the guest as they enter the entry to your establishment and greet with a smile. Always acknowledge a guest if you are busy with another order or guest. Let them know, \"you'll be right with them\". Also, bus tables, bar tops and wipe down at all times during the shift. There should be no empty bottles/glasses etc.. left on tables or counters for an extended period. Wash dishes as you go, do not let them stack up as it looks dirty and unorganized. Bartending es el arte de brindar un excelente servicio a cada huésped que ingresa al bar. Un buen barman es aquel que siempre está listo para saludar a un huésped, satisfacer sus necesidades y atenderlo con el mayor respeto y profesionalismo. Al brindar servicio a un cliente, el camarero siempre debe mantener una actitud alegre y optimista, ser capaz de tomar rápidamente el pedido de un huésped, preparar el pedido y completar la transacción de manera recopilada, rápida y precisa. Hazlos lo más alto posible. Acérquese al huésped cuando ingrese a la entrada de su establecimiento y salude con una sonrisa. Siempre reconozca a un invitado si está ocupado con otra orden o invitado. Hágales saber, \"usted estará bien con ellos\". Además, las mesas de autobuses, las tapas de las barras y se limpian en todo momento durante el turno. No debe haber botellas / vasos vacíos, etc. en las mesas o mostradores durante un período prolongado. Lave los platos a medida que avanza, no permita que se apilen ya que se ven sucios y desorganizados. 74

At the bar Tending bar requires special skills, such as learning special recipes, measuring, mixing and serving drinks, and chatting with guests.no matter which country you are working in, you are sure to come across English customers who want a cold drink. Before going on let´s check your knowledge of some common cocktails. La barra de atención requiere habilidades especiales, como aprender recetas especiales, medir, mezclar y servir bebidas y conversar con los invitados. No importa en qué país esté trabajando, seguramente se encontrará con clientes ingleses que desean una bebida fría. Antes de continuar, compruebe su conocimiento de algunos cócteles comunes. Classic Cocktails There are many different ways to prepare classic cocktails. Every bar or restaurant has rules about how much alcohol to put in a cocktail and how to build it. The following recipes do not contain specific amounts. Use them to learn the names of the cocktails, liquors, and mixes. Black Russian vodka, coffee liqueur, on ice (for a white russian-add milk) Bloody Mary vodka, tomato juice, tobasco sauce, Worcestershire sauce, salt, pepper, celery salt, slice celery, on ice Cosmopolitan vodka, orange liqueur, cranberry juice, lime, on ice Daquiri light rum, lime juice, sugar, blended with ice (for a strawberry daquiri use strawberry mix or syrup) Long Island Iced vodka, gin, rum, orange liqueur, lemon juice, cola, on ice Tea Margarita tequila, lime, salt, blended with ice 75

Martini gin, dry vermouth, (garnish with olive) Pina Colada rum, coconut milk, pineapple juice, blended with ice Screwdriver vodka and orange juice, on ice Tom Collins gin, lemon juice, sugar, soda water, on ice Gin Common Liquor clear alcohol flavoured with juniper berries Liqueur various sweet alcohols Rum clear alcohol made from sugar cane, origin Caribbean Vodka clear alcohol made from grain or potato, origin Russia Whisky (Rye in Canada) light brown alcohol made from grain, origin Scotland Tequila golden or clear alcohol, origin Mexico Beer and Coolers Domestic beer from country that bar is located in 76

Local beer brewed nearby Cans beer served in a tin Bottles beer served in glass bottle Draft beer on tap Keg beer in a large barrel Ciders alcoholic drink from apples or other fruit Coolers premixed and bottled alcoholic drinks Sample Conversation Bartender: Hi there. What can I get for you? Guest: I need something cold. Bartender: You've come to the right place. Guest: Do you have any specials on? Bartender: We have highballs on for half price. Guest: Sorry, I meant for beer. Bartender: Our beer special tonight is a pitcher of local draft with a half dozen wings for $12.99. Guest: I guess I should have brought a friend. I think I'll just have a Heineken for now. 77

Bartender: Sure, would you like that on tap or in a can? Guest: Do you have it in a bottle? Bartender: No, I'm afraid we don't. Guest: That's okay. I'll take a pint. Bartender: A pint of Heineken coming up. Guest: Actually, you better just make it a sleeve. Bartender: Sure. And should I start you a tab? Guest: No, I'm driving. How much do I owe you? Bartender: $5.25. Guest: Here's 6. Keep the change. Bartender: Thank you. BAR ACTIVITIES Many meetings with friends and business colleagues happen at the bar. It’s a good place to be social and have fun. In the United States, the legal drinking age is 21. If you are younger than 21 years old, it is illegal to drink alcohol. So going along with that theme, here are 21 vocabulary words and phrases related to drinking alcohol at a bar or pub. Muchas reuniones con amigos y colegas de negocios ocurren en el bar. Es un buen lugar para ser social y divertirse. En los Estados Unidos, la edad legal para beber es de 21 años. Si tiene menos de 21 años, es ilegal beber alcohol. Así que siguiendo ese tema, aquí hay 21 palabras y frases relacionadas con el consumo de alcohol en un bar o pub. HAPPY HOUR (NOUN PHRASE) A time of the day at the bar when drinks and food are discounted; generally, happy hours happen around the end of the workday (3PM-6PM) Example Sentence: I am joining a few co-workers for happy hour today. 78

TOP-SHELF LIQUOR (NOUN PHRASE) The highest quality / most expensive liquor and alcohol that is usually kept on the highest shelf behind the bar Example Sentence: My rich friend only drinks top-shelf liquor. BOOZE (NOUN/SLANG) “Booze” is a slang word for alcohol. Example Sentence: There was plenty of booze at the college graduation party. DRAFT (DRAUGHT) BEER (NOUN) Beer served from a keg, rather than from a bottle or can Example Sentence: I love cold draft beer more than bottles or cans. Image source: @ccfoodtravel ON TAP (PHRASE) Beer that is available as draft beer at the bar Example Sentence: What kind of beer do you have on tap? MIXED DRINKS (NOUN) Drinks made with liquor and another beverage, like soda or juice Example Sentence: Rum and Coke is my favorite mixed drink. A ROUND (OF DRINKS) (NOUN) A group of drinks, one for each person present. Example Sentence: Hey, guys – I’ll buy the next round. BARKEEP (NOUN/SLANG) Another word for bartender Example Sentence: Hey, barkeep! How are you today? BOUNCER (NOUN) The security guard at the bar who makes sure everyone is safe, prevents fights, and often checks identification to make sure you are legally allowed in the bar Example Sentence: The bouncer is a nice guy, but he looks intimidating. ID (NOUN) Short for “identification” Example Sentence: The bouncer asked for our IDs before we entered the bar. ON THE ROCKS (PHRASE) A drink “on the rocks” is a drink on ice Example Sentence: Can I please have a whiskey on the rocks? CHUG (VERB) To drink fast Example Sentence: It can be dangerous to chug your beer. Drink carefully! A FIFTH (NOUN) Slang term for a 750ml bottle of alcohol Example sentence: I bought a fifth of vodka last night. Want to drink some with me? HARD LIQUOR (NOUN PHRASE) Alcohol that is strong, like vodka, whiskey, gin, etc. 79

Example sentence: This restaurant has wine and beer but no hard liquor. SOFT DRINK (NOUN) a non-alcoholic drink, like soda Example Sentence: Sometimes, soft drinks are free at the bar if you buy lots of alcohol. DUI / DWI (ACRONYM) Driving Under the Influence / Driving While Intoxicated; this means, driving drunk. It is a crime. Example Sentence: Sandy got a DUI and is in trouble with the law now. DESIGNATED DRIVER (NOUN PHRASE) When you go to a bar with some friends, one person might volunteer to be the “designated driver” – this means they will not drink any alcohol, so that they will be OK to drive everyone home safely. Example Sentence: It’s my turn to be the designated driver, so I’ll just have a soda. LAST CALL (NOUN) The time when the bar is about to close, and the last drink should be ordered Example Sentence: 1:45 AM is time for last call. BUZZED (ADJECTIVE) Mildly drunk; feeling good, but not losing control like you might when you’re drunk Example Sentence: After one or two glasses of wine, I get buzzed. PLASTERED / WASTED (ADJECTIVES) Slang ways to say someone is very drunk. Example Sentence: He has the habit of getting plastered every weekend. VIRGIN (ADJECTIVE) A drink that has similar ingredients to an alcoholic mixed drink, but made without alcohol. Example Sentence: Is it possible to order a virgin margarita at this restaurant? CONCLUSION This “adult” blog post is very useful for everyday English, especially in professional environments (many after work functions and events can involve being in a bar) and it’s also useful for travel or fun times with friends in casual settings. Thanks for reading and I hope you learned some good bar vocabulary. 80

BAR GADGETS There are a gazillion bar gadgets out there for absolutely everything you can think of including mixers, blenders, ice machines, various ice trays, special wine racks, mini-fridges, sparkling water makers and even cocktail rimmers for sugar & salt. Although it's fun, funds are important so stick to this basic list of bar accessories. 1. Linens. Cocktail napkins or tea towels make clean-up easy and help guests keep their fingers clean as they enjoy their drink garnishes like cherries, olives and lemon wedges. 2. A good cocktail shaker. Shakers can be metal or glass, but should include a large opening for ice and a small one for pouring. For ease of use, try a non-leak, non-drip variety with a removable strainer. 3. Glassware. This completely depends on what you prefer to drink. If you're a brandy drinker, than you are likely to own specific brandy glasses but otherwise here are a few of the standards: Cocktail glasses: solid stemmed to prevent your hand from warming the drink (that's right, you're supposed to hold your drink by the stem!). Highball glasses: these are great for doubles including Tom Collinses, Mint Juleps and Margaritas. Old-Fashioned glasses: These are usually shorter than highball glasses and have heavier bottoms to withstand your muddling machinations. They're also great for straight-drinkers. Goblets: These can be used for wine, sours, flips and water. 81

Also worth noting, those versed in the art of drink-making usually stick to clear glasses since colored and ornate ones disguise the sexy good looks of the drink itself. 4. A glass or plastic stirring rod. A glass rod is standard whenever seltzer is involved since carbonated mixtures may collapse at the touch of metal. 5. A muddler. These are round-based wooden sticks (which sometimes come in metal & glass, but wooden is more typical) used for mashing sugar, bitters and other added flavors like mint leaves and raspberries. 6. A bottle opener. There a multitude of options for opening spirits including a good corkscrew, beer- can openers, or combinations of the two. 7. An ice bucket that closes tightly to eliminate frequent trips to the kitchen. 8. A pitcher or tall mixing glass. Mixing glasses are used to stir Martinis and Manhattans, but you will have to get a circular strainer to hold back the ice while you pour the drink. Pitchers can be great for large batches of drinks and ones with lids are preferable. 9. A jigger measure. Jiggers range in a variety of capacities from 3/4 oz. (1/2 jigger) to 1 oz. (called a pony) to 1 1/2 oz. (1 jigger; standard cocktail slug) to 2 oz. (enough for a Collins, fizz or generous highball). 10. An ice-pick for shaving ice. 11. A long bar spoon. Bar spoons are great for measuring teaspoons of sugar, stirring cocktails and some even serve as muddlers. 12. A paring knife for cutting lemon wedges, etc. 13. A sturdy bag and wooden mallet or an ice crusher for making fine ice. 14. Trays. If you don't have an official bar, don't fret. A great silver tray can serve as one on top of your buffet or an end table. Feel free to load it up with your liquor, bitters, fruit and any necessary gadgets or glasses. If you really want to go all out, have 2 or three handy - one for passing drinks, one for collecting empties, and the other to designate where things should remain. 82

Bar Vocabulary Study the lists and expressions bartenders use. Then read the dialogue and check your understanding. Glassware brandy snifter half litre, litre a glass container for serving house wine highball glass a tall straight glass martini glass mug a cup or glass with a handle used for hot beverages pint glass 20 oz glass for draft pitcher, jug approximately 60 oz container for draft or water rock glass, tumbler short glass for mixed drinks shot glass 1 oz glass for shots and shooters 83

sleeve 12 oz glass for draft wine glass GENERAL ENGLISH VOCABULARY USED BY BAR If you work in a bar or nightclub and want to improve your English in order to communicate with customers better, this exercise is for you. Fill in each blank with the proper (best) response from the list below: get, glasses, pitcher, tap, call, sure, parts, potent, creation, part, serve 1. Try this drink. It' my own ______________. 2. Buying beer by the ______________is cheaper than buying it by the glass. 3. What kind of beer do you have on______________? ( = on draught) 4. I'm not really ______________how to make that drink. 5. When the bartender says \"Last ______________!\", it means that it's the last chance for customers to order drinks before the bar closes. 6. I'm warning you. This drink is really ______________! ( = strong) 7. It's two ______________orange juice and one ______________vodka. 8. I'm sorry but I can't ______________you since you're intoxicated ( = drunk). 9. I've broken 5 ______________today. 10. What can I ______________you? = What would you like? Fill in each blank with the proper (best) response from the list below: allowed, special, mix, round, bottled, cut, be, water, disturb, shooters 84

1. Our happy hour ______________is 2-for-1 draft *draught* beer. 2. Would you like another ______________of drinks? 3. If a customer is \"______________off\", it means that he/she is not allowed to order any more drinks (because of drunkenness, bad behavior, etc.) 4. That'll ______________$5.50. 5. We don't have any draught beer. We only have ______________beer. 6. Shots of hard liquor (vodka, Jagermeister, etc.) are commonly referred to as ______________. 7. I would never ______________down a drink. I would lose my job if I did. 8. It's a bad idea to ______________vodka with wine. 9. Smoking is not ______________anywhere inside the bar. You'll have to go outside to smoke. 10. Sir, please don't ______________the other customers. ROLE PLAY Student A is a customer - pick up a drink from the cocktail recipes list. You are going to order a cocktail at the bar. Ask questions about your frink Student B is a bar tender - look up the cocktail your client is asking for. remember the ingredients and describe it to your client. You can make the role play more interesting when you ask for example:  \"I'd like to have something with rum.\",  \"Do you have a cocktail for a romantic evening?\"  \"Can I have something with tomato juice?\" Change the roles and do it as many times you like. Don't forget to use the vocabulary from the previous practice exercises. This exercise will help you learn and practice essential English vocabulary/phrases used by wait staff (waiters/waitresses), bartenders, and others working in a bar, 85

nightclub, etc. Choose the best response for each question: 1. Can we run a tab? Sure, I'll start one for you. That'll be $5, please. No, we don't have one. 2. What kind of beer do you have on tap? Guinness and Kilkenny. Bottled beer or draught beer? We're all out of bottled beer. 3. When's last call? Yes, you can use our phone. We open at 11:00 AM. We don't close until the last customer leaves. 4. You got any appetizers/snacks? Our special today is Chicken Florentine. We've got chips, fries, and peanuts. We have Guinness and Budweiser on tap. 5. A _____________________ is something you put under your drink so that the table doesn't get wet. round thing coast coaster 6. I'll have another one! I'm sorry, sir, but I can't serve you since you're already inebriated. ( = polite/formal way of saying \"drunk\") Drunk. No more. Yes, there's another bar across the street. 7. Can I smoke at the bar? No, you're not allowed to smoke anywhere inside the club. Thanks, but I don't smoke. Sure, thanks. 8. Can I get another round? 86

What would you like? Yes, we'll move you to another table right away. Sure. That was two Coronas and a glass of red wine, right? 9. Can I pay with my bank card? Would you like to pay cash? I already gave you your bill/check. Normally you can, but today our machine is broken. 10. You mean I can't order/have a beer? No, we're not allowed to sell alcohol before 12:00 PM. Last call! We have Becks and Carlsberg on tap. ENGLISH FOR CAFE STAFF/BARISTAS General vocabulary used in cafes Fill in each blank with the correct word. If both words can be used, choose the one that sounds more natural in each situation: 1. All of our coffee drinks are espresso-_____________(rooted/based). 2. This drink has two _____________ (shots/shoots) of espresso. It's very strong. 3. The milk is on the little table at the end of the _____________ (counter/floor). 4. A tip-_____________ (jar/compartment) is a container where customers can leave tips for baristas. 5. _____________ (Decaf/Caffeinated) is short for \"decaffeinated.\" 6. If someone is lactose-_____________ (intolerant/introspective) it means that they can't drink milk. 7. This is the smallest _____________ (size/dimension) cup we have. 8. A _____________ (hot/heat) cup is a paper cup that is designed to hold hot liquids like coffee. 9. Starbucks is an example of a _____________ (chain/keychain). ( = a cafe/restaurant which has multiple locations) 87

10. Your coffee will be in a ready in a _____________ (couple/few) of minutes. I'll call you. Fill in each blank with the correct word. If both words can be used, choose the one that sounds more natural in each situation: 1. An Americano is a shot of espresso _____________ (poured/placed) into a glass of hot water. 2. If you prefer, we can _____________ (substitute/change) the regular milk with soy milk. 3. Our muffins are _____________ (baked/cooked) fresh every morning. 4. All of our coffees are made from high-_____________ (worth/quality) beans. 5. Make sure you grind the coffee beans right before you _____________ (brew/do) the coffee. 6. A cappuccino is a combination of coffee, _____________ (steamed/steam) milk, and foam. 7. Milk foam is commonly referred to as \"_____________\" (froth/freight). 8. This is our most _____________ (populist/popular) coffee = This is the coffee that we sell the most 9. All the tables inside are occupied, but our outside _____________ (patio/zone) has plenty of free tables. 10. \"_____________\" (Java/Brownie) is a very common slang word for \"coffee.\" Bartending terminology A lot of the terms and phrases listed below are standard throughout the industry. A good bartender will know his profession inside out, and the ability to understand various words related to bartending is a must. Muchos de los términos y frases enumerados a continuación son estándar en toda la industria. Un buen barman sabrá su profesión de adentro hacia afuera, y la habilidad de entender varias palabras relacionadas con el barman es una necesidad. 88

Box Pour into and out of a shaker, usually only once. Gives the drink a quick mixing without shaking. Call Drink A liquor and mixer, of which the liquor is a defined brand. (ie. Tanqueray and Tonic, Bacardi and Coke) Cobbler A tall drink of any liquor served in a collins or highball glass with shaved or crushed ice and garnished with fresh fruit and mint sprigs. Chaser A mixer that is consumed immediately after a straight shot of liquor to create a different taste. Cocktail Any of various alcoholic beverages consisting usually of brandy, whiskey, vodka, or gin combined with fruit juices or other liquors and often served chilled. Collins A drink akin to a sour which is served in a tall glass with soda water or seltzer water. Cooler A drink consisting of ginger ale, soda water, and a fresh spiral or twist of citrus fruit rind, served in a collins or highball glass. Crusta A sour-type drink served in a glass that is completely lined with an orange or lemon peel cut in a continuous strip. Cup A punch-type drink that made up in quantities of cups or glasses in preference to a punch bowl. Daisy An oversize drink of the sour type, normally made with rum or gin. It is served over crushed ice with a straw, and sweetened with a fruit syrup. Lace Normally applies to the last ingredient in a recipe, meaning to pour onto the top of the drink. Eggnog A traditional holiday drink containing a combination of eggs beaten with cream or milk, sugar, and a liquor such as brandy, rum, or bourbon. Fix A sour-type drink similar to the daisy, made with crushed ice in a large goblet. Fizz An effervescent beverage. (ie. that which is carbonated or which emits small bubbles.) Flip A chilled, creamy drink made of eggs, sugar, and a wine or spirit. Brandy and sherry flips are two of the better known kinds. Frappé A partially frozen, often fruity drink. It is usually a mixture of ingredients served over a mound of crushed ice. Grog A rum-based beverage with water, fruit juice and sugar, commonly served in a large mug. Highball Any spirit served with ice and soda water in a medium to tall glass (often a highball glass). Julep A drink made of bourbon, mint, sugar and crushed ice. Lowball A short drink made of spirits served with ice, water or soda in a small glass. 89

Mist A liquor served over a glass filled with crushed ice, often a way of serving liqueur as an after dinner drink. Mulls A sweetened and spiced heated liquor, wine or beer, served as a hot punch. Neat The consumption of a spirit as a straight, unaccompanied shot. Negus A punch-like combination containing a wine, such as port, heated with spices and sweetened. Nip A quarter of a bottle. Nightcap A wine or liquor taken before bedtime. On The Rocks A wine or liquor poured over ice cubes. Pick-Me-Up A drink designed to relieve the effects of overindulgence in alcohol. Posset An old british drink from which the eggnog was derived. It consists of a mixture of heated ale or wine curdled with milk, eggs, and spices. Puff A traditional afternoon drink made of equal parts spirit and milk, topped with club soda and served over ice. Punch A party-size beverage consisting of fruit, fruit juices, flavorings and sweeteners, soft drinks, and a wine or liquor base. Rickey A drink made a liquor, usually gin, a half lime and soda water. It is sometimes sweetened, and often served with ice in a rickey glass. Sangaree A tall chilled and sweetened wine/liquor garnished with nutmeg. Shooter A straight shot of whiskey or other kind of spirit taken neat. Shrub Spirits, fruit juices, and sugar, aged in a sealed container such as a cask or crock, then usually bottled. Sling A tall drink made with either brandy, whiskey or gin, with lemon juice, sugar and soda water. It is served both hot and cold. Smash A short julep made of liquor, sugar, and mint, served in a small glass. Sour A short drink consisting of liquor, lemon/lime juice and sugar. Supercall Also known as top shelf or super premium. The high octane, often higher proof alcohols, or super-aged or flavored versions. Swizzle A tall, traditionally rum-based cocktail filled with cracked ice. A stirring rod or swizzle stick is quickly rotated between the palm of the hands to form frost on the glass. Syllabub A beverage made from a mixture of sweetened milk/cream, wine and spices. 90

Toddy A sweetened drink of liquor and hot water, often with spices and served in a tall glass. Tot A small amount of liquor. Virgin A non-alcoholic drink. Well Drink A liquor and mixer, of which neither are defined brands. (ie. Gin and Tonic, Rum and Coke) Bar stock There is of course no 'initial fix' to a fully stocked bar. It is an ongoing process requiring the addition of certain liquors etc. at a time when there becomes a demand for them. Most or all of the ingredients below are considered essential bar-stock, and should act only as a foundation to a well stocked bar. Por supuesto, no hay una \"solución inicial\" para una barra completamente surtida. Es un proceso continuo que requiere la adición de ciertos licores, etc. en un momento en que se convierte en una demanda para ellos. La mayoría o la totalidad de los ingredientes a continuación se consideran acciones de barra esenciales, y deben actuar solo como base para una barra bien surtida. Liquors Liqueurs Mixers Gin Amaretto (almond) Angosturas Bitters Vodka Blue Curacao (orange) Lemonade Rum (light/dark) Chambord (raspberry) Cola Whiskey Cointreau (orange) Cream - Bourbon Creme de Banana (banana) Eggs - Scotch Creme de Cacao (chocolate) Ginger Ale - Rye/Canadian Creme de Menthe (mint) Grenadine - Irish Cream Frangelico (hazelnut) Ice Cream Wine Galliano (herb) Milk - White (dry) Godiva (chocolate) Orange Bitters - Red (dry) Goldschlager (cinnamon) Sour Mix - Champagne Grand Marnier (orange) Sprite/7-Up - Vermouth (dry/sweet) Jagermeister (herb) Tea/Coffee Tequila Kahlua (coffee) Water Brandy/Cognac Midori (melon) - Soda Beer Rumple Minze (peppermint) - Tonic Sambuca (anise) Fruit Schnapps (various flavors) Garnishes/Other Southern Comfort (peach) Apples Tia Maria (coffee) Cinnamon Bananas Triple Sec (orange) Ice Cherries Maraschino Cherries Lemons Nutmeg Limes Olives (black/green) Oranges Salt/Pepper Sugar 91

Pineapples Sugar Syrup Strawberries Tabasco Sauce Worcestershire Sauce Fruit Juice Apple Cranberry Grapefruit Lemon Lime Orange Pineapple Tomato Basic techniques Creating cocktails can be straight forward or artistic; depending on the person, their tastes, and how far they want to take it. Often, the first lesson of bartending school teaches basic skills - from shaking, to pouring over a spoon. Most people can quite easily get by with these techniques, especially when tending home bars. Shaking When a drink contains eggs, fruit juices or cream, it is necessary to shake the ingredients. Shaking is the method by which you use a cocktail shaker to mix ingredients together and chill them simultaneously. The object is to almost freeze the drink whilst breaking down and combining the ingredients. Normally this is done with ice cubes three-quarters of the way full. When you've poured in the ingredients, hold the shaker in both hands, with one hand on top and one supporting the base, and give a short, sharp, snappy shake. It's important not to rock your cocktail to sleep. When water has begun to condense on the surface of the shaker, the cocktail should be sufficiently chilled and ready to be strained. Straining Most cocktail shakers are sold with a build-in strainer or hawthorn strainer. When a drink calls for straining, ensure you've used ice cubes, as crushed ice tends to clog the strainer of a standard shaker. If indeed a drink is required shaken with crushed ice (ie. Shirley Temple), it is to be served unstrained. Stirring You can stir cocktails effectively with a metal or glass rod in a mixing glass. If ice is to be used, use ice cubes to prevent dilution, and strain the contents into a glass when the surface of the mixing glass begins to collect condensation. Muddling To extract the most flavor from certain fresh ingredients such as fruit or mint garnishes, you should crush the ingredient with the muddler on the back end of your bar spoon, or with a pestle. Blending An electric blender is needed for recipes containing fruit or other ingredients which do not break down by shaking. Blending is an appropriate way of combining these ingredients with others, creating a smooth ready to serve mixture. Some recipes will call for ice to be placed in the blender, in which case you would use a suitable amount of crushed ice. Building When building a cocktail, the ingredients are poured into the glass in which the cocktail will be served. Usually, the ingredients are floated on top of each other, but occasionally, a swizzle stick is put in the glass, allowing the ingredients to be mixed. 92

Layering To layer or float an ingredient (ie. cream, liqueurs) on top of another, use the rounded or back part of a spoon and rest it against the inside of a glass. Slowly pour down the spoon and into the glass. The ingredient should run down the inside of the glass and remain seperated from the ingredient below it. Learning the approximate weight of certain liqueurs and such will allow you to complete this technique more successfully, as lighter ingredients can then be layered on top of heavier ones. Flaming Flaming is the method by which a cocktail or liquor is set alight, normally to enhance the flavor of a drink. It should only be attempted with caution, and for the above reason only, not to simply look cool. Some liquors will ignite quite easily if their proof is high. Heating a small amount of the liquor in a spoon will cause the alcohol to collect at the top, which can then be easily lit. You can then pour this over the prepared ingredients. Don't add alcohol to ignited drinks, don't leave them unattended, light them where they pose no danger to anybody else, and ensure no objects can possibly come into contact with any flames from the drink. Always extinguish a flaming drink before consuming it. Measurements Unfortunately, there is no single units of measures in use world wide. This measurement conversion table was made to help you determine measurements in different units. Using definite measures in recipes make them more difficult to create by someone who uses different measures, therefore a good bartender should always use relative measures in their recipes. If proportional units are used, the drink creator can rest assured that where ever the drink is mixed, it tastes the same, and that should be the ultimate goal for everyone who creates mixed drinks. Standard Units Wine and champagne ml ounces (oz) litres ounces (oz) dash 0.9 1/32 split (1/4 btl) 0.177 6 teaspoon 3.7 1/8 \"pint\" (1/2 btl) 0.3752 12 tablespoon 11.1 3/8 \"Quart\" (1 btl) 0.739 25 pony 29.5 1 magnum (2 btls) 1.478 52 shot 29.5 1 jeroboam (4 btls) 2.956 104 splash 3.7 1/8 tappit-hen 3.788 128 measure (msr) 26.5 0.9 rehoboam (6 btls) 4.434 mickey 384 13 methuselah (8 btls) 5.912 93

jigger 44.5 1 1/2 salmanazar (12 btls) 8.868 wine glass 119 4 split 177 6 balthazar (16 btls) 11.824 cup 257 8 miniature (nip) 59.2 2 nebuchadnezzar (20 btls) 14.780 half pint (US) 257 8 half pint (UK) 284 9.6 demijohn (4.9 gallons) 18.66 tenth 378.88 pint (US) 472 12.8 Metric Measurements pint (UK) 568 16 metric system is based on tens, thus: fifth 755.2 19.3 quart 944 25.6 ml cl dl Imperial quart 1137 32 half gallon (US) 1894 38.4 ml 1 0.1 0.01 gallon (US) 3789 64 128 cl 10 1 0.1 dl 100 10 1 ml = millilitre, cl = centilitre, dl = decilitre Glasses and containers There are various types of glassware of different shapes and sizes, all serving their own purpose. Learning which drinks belong to which glass is beneficiary to both you and your customers. They receive a higher quality drink, which in turn reflects back on you and/or your establishment. Ensure all glassware is cleaned spotless prior to serving it to your customers. Wash glasses with warm water and a small amount of detergent (not soap), rinsing them afterwards with fresh cold water and polishing them with a suitable cloth. Hold glasses by the base or stem of the glass to avoid fingerprints. 1. Beer mug 6. Collins glass glass 2. Brandy snifter 7. Cordial glass 11. Mason jar 3. Champagne flute 8. Highball glass 12. Old-fashioned glass 4. Cocktail glass 9. Hurricane glass 13. Parfait glass 5. Coffee mug 10. Margarita/coupette 14. Pousse cafe glass 94

15. Punch bowl 17. Sherry glass 19. Whiskey sour glass 16. Red wine glass 18. Shot glass 20. White wine glass 1. Beer mug The traditional beer container. Typical Size: 16 oz. 2. Brandy snifter The shape of this glass concentrates the alcoholic odors to the top of the glass as your hands warm the brandy. Typical Size: 17.5 oz. 3. Champagne flute This tulip shaped glass is designed to show off the waltzing bubbles of the wine as they brush against the side of the glass and spread out into a sparkling mousse. Typical Size: 6 oz. 4. Cocktail glass This glass has a triangle-bowl design with a long stem, and is used for a wide range of straight- up (without ice) cocktails, including martinis, manhattans, metropolitans, and gimlets. Also known as a martini glass. Typical Size: 4-12 oz. 5. Coffee mug The traditional mug used for hot coffee. Typical Size: 12-16 oz. 6. Collins glass Shaped similarly to a highball glass, only taller, the collins glass was originally used for the line of collins gin drinks, and is now also commonly used for soft drinks, alcoholic juice, and tropical/exotic juices such as Mai Tai's. Typical Size: 14 oz. 7. Cordial glass Small and stemmed glasses used for serving small portions of your favourite liquors at times such as after a meal. Typical Size: 2 oz. 8. Highball glass A straight-sided glass, often an elegant way to serve many types of mixed drinks, like those served on the rocks, shots, and mixer combined liquor drinks (ie. gin and tonic). Typical Size: 8-12 oz. 9. Hurricane glass A tall, elegantly cut glass named after it's hurricane-lamp-like shape, used for exotic/tropical drinks. Typical Size: 15 oz. 10. Margarita/coupette glass This slightly larger and rounded approach to a cocktail glass has a broad-rim for holding salt, ideal for margarita's. It is also used in daiquiris and other fruit drinks. Typical Size: 12 oz. 11. Mason jar These large square containers are effective in keeping their contents sealed in an air tight environment. They're designed for home canning, being used for preserves and jam amongst other things. Typical Size: 16 oz. 95

12. Old-fashioned glass A short, round so called \"rocks\" glass, suitable for cocktails or liquor served on the rocks, or \"with a splash\". Typical Size: 8-10 oz. 13. Parfait glass This glass has a similar inwards curve to that of a hurricane glass, with a steeper outwards rim and larger, rounded bowl. Often used for drinks containing fruit or ice cream. Typical Size: 12 oz. 14. Pousse-cafe glass A narrow glass essentially used for pousse cafés and other layered dessert drinks. It's shape increases the ease of layering ingredients. Typical Size: 6 oz. 15. Punch bowl A large demispherical bowl suitable for punches or large mixes. Typical Size: 1-5 gal. 16. Red wine glass A clear, thin, stemmed glass with a round bowl tapering inward at the rim. Typical Size: 8 oz. 17. Sherry glass The preferred glass for aperitifs, ports, and sherry. The copita, with it's aroma enhancing narrow taper, is a type of sherry glass. Typical Size: 2 oz. 18. Shot glass A small glass suitable for vodka, whiskey and other liquors. Many \"shot\" mixed drinks also call for shot glasses. Typical Size: 1.5 oz. 19. Whiskey sour glass Also known as a delmonico glass, this is a stemmed, wide opening glass, alike to a small version of a champagne flute. Typical Size: 5 oz. 20. White wine glass A clear, thin, stemmed glass with an elongated oval bowl tapering inward at the rim. Typical Size: 12.5 oz. VOCABULARY Addition Customers Maintain Retail Adicion Clientes Mantener Al detal Alcoholic Demand Manage Room Alcoholico Demanda Manejar Habitacion Area Department Manager Run Area Departamento Administrador Correr Assist Diners Marketing Safety Asistir Comensales Mercadeo Seguridad Assistant Dining Meals Salads Asistente Comedor Alimentos Ensaladas Attendants Dishes Meat Sales Asistentes Platos Carne Ventas Baggers Dishwashers Menu Sandwiches 96

Empacadores Lavaplatos Menu Sanduches Bakers Drinking Merchandise Schedules Panaderos Bebiendo Mercancia Horarios Bars Eating Move Section Barras-Bares Comiendo Mover Seccion Bartenders Employees Moving Select Camareros Bar Empleados Moviendo Seleccionar Benefits Entry Nonfood Selection Beneficios Entrada No alimenticios Seleccion Beverage Equipment Nonsupervisory Selections Bebida Equipo No supervisada Selecciones Beverages Establishment Numerous Sell Bebidas Establecimiento Numerosos Vender Butchers Establishments Offer Selling Carniceros Establecimientos Ofrecer Vendiendo Cafeteria Fill Office Serve Cafeteria Llenar Oficina Servir Cafeterias Fillers Operation Service Cafeterias Llenadores Operación Servicio Cash Fish Order Services Efectivo Pescado Orden Servicios Cashiers Floor Orders Serving Cajeros Piso Ordenes Porcion Chains Food Oversee Shifts Change Foods Package Shop Cambios Alimentos Paquete Taller Checkout Fresh Patrons Smaller Registro de salida Fresco Patrones Más pequeño Chef Groceries Perform Snack Chef Compras Presentar Merienda Chefs Grocery Performance Specialize Chefs Mercado Presentacion Especializar Clean Group Place Specialty Limpio Grupo Lugar Especialidad Cleaning Growth Poultry Staff Limpiando Crecimiento Polleria Equipo Clerks Handling Premises Stock Oficinista Manejo Predios Reserva Coffee Health Preparation Store Cafe Salud Preparación Tienda Company Hospitality Prepare Stores Compañía Hospitalidad Preparar Tiendas Compared Hostesses Prepared Supermarket Comparado Anfitriona Preparado Supermercado Computer Hosts Preparing Supermarkets Computador Anfitrion Preparando Supermercados Consumer Hourly Prices Supervisors Consumidor Horariamente Precios Supervisores Consumption Hours Processing Supplies 97

Consumo Horas Proceso Suministros Contact Increase Produce Systems Contacto Incremento Producir Sistemas Convenience Ingredients Product Tables Conveniencia Ingredientes Producto Mesas Cook Inventory Products Tasks Cocinar Inventario Productos Trabajos Cooking Items Proportion Tips Cocinando Unidades Proporcion Propinas Cooks Kitchen Provide Trade Cocineros Cocina Proveer Cambio Counter Kitchens Purchase Train Contador Cocinas Compra Tren Counters Level Recipes Training Contadores Nivel Recetas Entrenamiento Courtesy Line Register Variety Cortesía Linea Registro Variedad Culinary Local Replacement Waiters Culinaria Local Reemplazo Meseros Customer Longer Required Waitresses Cliente Mas largo Requerido Meseras Server Hot Restaurant Workers Mesero(a) Caliente Restaurante Trabajadores NOTA: ES IMPORTANTE QUE CONSTANTEMENTE ESTE REVISANDO ESTE CUADRO DE VOCABULARIO PARA IR IDENTIFICANDO SUS PALABRAS HACIENDOLAS FAMILIARES CON SU DIARIO VIVIR. Food and Beverage Vocabulary Many English words and expressions about food come directly from French. This is why some words about food are written with an accent (for example: à la carte). However, you may also see such words written without accent. VOCABULARY MEANING EXAMPLE SENTENCE PART OF SPEECH à la carte without a side dish Is it possible to get the steak à la carte? I don't eat potatoes. 98

à la mode with ice cream Would you like your apple pie à la mode? alcohol, liquor a distilled liquid such as rum This beer has 5% alcohol. noun or whiskey all you can eat customers pay one fee and can These are all you can eatfries, so eat as much as they wish let me know if you want more. appetizer small snack before a meal Would you like some garlic bread noun or another appetizer to start? appetizing looks pleasing to eat I'm afraid these pancakes don't adjective look very appetizing. apron a cloth covering worn over the Remove your apronbefore you noun clothes while cooking come out to the dining room. awful (taste) very bad taste The customer said that her pasta adjective was awful. bar place in an establishment If you sit up at the bar you don't noun where people go to get a drink have to order any food. (especially alcoholic drinks) barbeque southern style of cooking over The barbeque wings are our noun/verb a grill specialty. 99

barstool tall seats that customers use at The guest fell off noun the bar his barstool before he even ordered a drink. bartender staff member that mixes, I do part-time work as noun pours, and serves alcoholic a bartender in a local pub. beverages beverage drink Can I bring you noun some beverages while you look at the menus? bill, cheque, the slip of paper that tells the Table 3 would like you to bring check noun customer how much to pay them their cheque. black coffee coffee without any milk Should I bring some cream, or do noun you take your coffee black? boil style of cooking that involves We usually boil the potatoes first verb placing food in a deep pot of so that they will cook faster. extremely hot water book off mark a day that you cannot I need to book off the first week of verb work May. booster seat a plastic unit that fits on top of Will your child be needing noun a chair to help small children a booster seat today? reach the table 100