餐饮英语培训大纲
餐饮部英语培训为主题写一份培训计划提纲
餐饮部英语培训提升计划**I. Introduction**In today's globalized business environment, proficiency in English has become a crucial skill for success in the hospitality industry, especially in the Food and Beverage (F&B) department. To ensure our team members are well-prepared to serve an international clientele and enhance the overall dining experience, it is imperative to implement an effective English training program. This proposed training plan outlines the objectives, methods, and evaluation criteria for a comprehensive English language training program tailored for the F&B department. **II. Training Objectives**1. Enhance basic communication skills in English for day-to-day interactions with guests.2. Improve understanding of industry-specific vocabulary and terminology.3. Foster confidence in speaking English, especially in handling customer complaints and requests.4. Raise awareness of cultural differences and their impact oncommunication. 5. Equip staff with the ability to provide personalized service in English.**III. Training Methods**1. **Interactive Classes:** Conduct regular classes focusing on basic conversational English, industry-specific vocabulary, and cultural sensitivity. Encourage active participation through role-playing, group discussions, and speaking activities.2. **Practical Application:**Integrate English language skills into daily work routines. This could include practicing greetings, taking orders, and handling customer service scenarios in English. 3.**Cultural Immersion:** Introduce staff to different cultures and their communication styles through workshops, cultural exchanges, and guest speaker sessions. 4. **Online Resources:** Provide access to online learning platforms and materials to support independent study and continuous improvement. 5. **Regular Assessments:** Conduct periodic assessments to track progress and identify areas of improvement. This could include written tests, speaking exercises, and simulations.**IV. Evaluation Criteria**1. **Improvement in Language Skills:** Measure progress in English proficiency through regular language assessments.2. **Application of Vocabulary:** Evaluate how effectively staff use industry-specific vocabulary in real-world scenarios.3. **Customer Feedback:** Gather feedback from customers to assess the quality of service delivered in English.4. **Confidence Level:** Assess staff confidencein speaking English through observations and self-evaluations. 5. **Cultural Awareness:** Evaluate staff's understanding and respect for cultural differences in communication.**V. Conclusion**Implementing a targeted English training program forthe F&B department is crucial for enhancing the overall quality of service and guest satisfaction. By focusing on communication skills, industry vocabulary, cultural sensitivity, and practical application, this training plan aims to equip our team members with the necessary tools to excel in an increasingly globalized industry. Regular assessments and evaluations will ensure continuous improvement and the achievement of our training objectives.**餐饮部英语培训提升计划****一、引言**在当今全球化的商业环境中，英语熟练度已成为餐饮行业成功的关键技能，特别是在餐饮部。
餐厅英语单词(肉类)培训大纲
培训题目：英语简单单词(肉类)
培训目的:通过学习，使员工能与外宾做简单的交流并为其服务
培训标准:通过学习，使员工能与外宾做简单的交流
培训器材:培训资料、白板、笔、投影仪.
Method
培训方式
培训步骤
时间
1．介绍课堂
2.课堂内容
培训资料
4.总结
本课时长45分钟，通过讲授，使每位员工学习一定的英语用语。对常用英语做简单的学习。
Beef 牛肉 shredded meat 肉丝
Rana cream 雪蛤
goose’s web 鹅亦
Pork 猪肉 mutton 羊肉
Black chicken 竹丝鸡
goose’s 火鸡
Partridge 鹌鹑
sucking pig 乳猪
Sausage 香肠
pigeon 鸽子
Snake 蛇
sweet—sour pock 咕噜肉
Bacon 咸肉
goose 鹅
Pork tripe 猪肚
对单词提问总结
5分钟
30分钟
10分钟
餐饮英语培训计划
餐饮英语培训计划IntroductionIn the competitive food and beverage industry, providing outstanding dining service is crucial in creating a positive dining experience for customers. A well-trained and professional staff is essential in establishing a positive reputation for a restaurant or establishment. The following training plan aims to provide a comprehensive program for the staff of a food and beverage establishment, covering all aspects of dining service including customer interaction, food and beverage knowledge, and service skills.Goals and ObjectivesThe training plan is designed to achieve the following goals and objectives:1. To equip the staff with the necessary knowledge and skills to provide exceptional dining service and enhance customer satisfaction.2. To improve the communication and customer interaction skills of the staff, ensuring that they are capable of engaging and catering to the needs of customers.3. To develop a strong understanding of food and beverage knowledge, including menu items, ingredients, and pairings.4. To enhance the service skills of the staff, including proper table setting, serving techniques, and meal presentation.5. To promote a professional and courteous attitude among the staff, creating a welcoming and hospitable environment for customers.Training Program OutlineThe training program will be divided into several modules, each focusing on a specific aspect of dining service. The program will include a combination of theoretical knowledge, practical skills training, and hands-on experience. The modules will cover the following areas:Module 1: Customer Interaction and Communication SkillsThis module will focus on developing the staff's communication skills and enhancing their ability to interact with customers. It will cover topics such as active listening, effective communication, handling customer inquiries and complaints, and maintaining a positive attitude. Practical exercises and role-playing scenarios will be used to simulate real-life customer interactions.Module 2: Food and Beverage KnowledgeIn this module, the staff will receive comprehensive training on the menu items, including the ingredients, preparation methods, and recommended pairings. They will also learn about different types of beverages, including wines, cocktails, and non-alcoholic drinks. Tasting sessions and menu quizzes will be used to reinforce the knowledge gained.Module 3: Service SkillsThis module will focus on training the staff in proper table service, including table setting, serving techniques, and meal presentation. Staff will learn the importance of timing in serving meals, as well as the proper use of serving utensils and equipment. Hands-on practice sessions will be conducted to ensure that the staff is proficient in their service skills. Module 4: Professionalism and AttitudeThe final module will focus on promoting a professional and courteous attitude among the staff. They will receive training on how to maintain a neat and professional appearance, including grooming and attire. The importance of a positive attitude and attentive behavior will also be emphasized.Training MethodsThe training program will utilize a combination of training methods to ensure that the staff receives a comprehensive and effective learning experience. These methods will include: 1. Classroom Training: Theoretical knowledge will be imparted through classroom sessions, using presentations, discussions, and demonstrations.2. Practical Training: Hands-on practice sessions will provide the staff with the opportunity to apply their skills in a simulated restaurant environment.3. Role-Playing: Simulated customer interactions and scenarios will be used to develop the staff's communication and customer service skills.4. Tasting Sessions: Tasting sessions for menu items and beverages will be conducted to enhance the staff's food and beverage knowledge.5. On-the-Job Training: The staff will receive on-the-job training and guidance from experienced supervisors and managers during their regular work shifts.Assessment and EvaluationTo ensure the effectiveness of the training program, regular assessments and evaluations will be conducted. These will include:1. Knowledge Tests: Written tests and quizzes will be used to assess the staff's knowledge of food and beverage items, menu knowledge, and service skills.2. Performance Evaluations: Supervisors and managers will conduct regular evaluations of the staff's performance during their working shifts, providing feedback and guidance for improvement.3. Customer Feedback: Customer feedback and satisfaction surveys will be used to evaluate the staff's performance and the overall dining experience.4. Skills Demonstrations: Staff will be required to demonstrate their service skills and knowledge in practical assessments.ConclusionThe dining service training program aims to provide a comprehensive and effective learning experience for the staff of a food and beverage establishment. By equipping the staff with the necessary knowledge and skills, the program seeks to enhance the overall dining experience for customers and establish a positive reputation for the establishment. Through a combination of theoretical knowledge, practical training, and hands-on experience, the program aims to develop a professional and skilled staff capable of delivering exceptional dining service.。
餐饮部英语培训内容
餐饮部英语培训内容角色: 男服务生waiter['wet?] 女服务生waitress['wetr?s] 主管supervisor[,sup?'va?z?] 部门经理division[d?'v???n] manager水果：菠萝pineapple ['pa?n,?p!] 西瓜watermelon 香蕉banana 橙子orange 苹果apple 柠檬lemon 梨pear [p?r] 葡萄grape[grep] 芒果mango食物：龙虾lobster ['lɑbst?] 肉meat 牛肉beef 羊肉mutton['m?tn] 鸭duck 鱼fish鲍鱼abalone[,?b?'lon?] 排骨rib[r?b] 河虾shrimp [?r?mp] 海鲜seafood 鱼翅a shark's fin 鸡chicken 米饭rice 土豆potato 花生peanut 卷心菜cabbage酒水：果汁juice 矿水mineral ['m?n?r?l] water 啤酒beer 汽水soda water 茶tea 咖啡coffee 汤soup 红酒red wine餐具：筷子chopsticks ['t?ɑp,st?ks] 餐巾纸napkin['n?pk?n] paper 牙签toothpick 小毛巾hand towel 烟灰缸ashtray['??,tre] 叉子fork 刀knife 盘子dish 调羹spoon[spun] 碗bowl 火柴match 杯子cup其他：洗手间a toilet 预定reservation 小费tips 免费free of charge 服务费a service charge 送餐Room service短语早上好good morning 中午好good afternoon 晚上好good evening 祝您用餐愉快have a good meal 欢迎来到餐厅welcome to our restaurant 祝您过得愉快have a good time 您需要什么？what would you like，sir？走好watch your step 这是账单请签字here is the bill please sign it 您有预定吗？do you have a reservation？我能为您点菜吗？may i take your order now？。
中餐实用英语(蔬菜类)培训大纲
Pump木耳
Mustard芥末
Sesame芝麻
Bamboo fungus竹笙
Pickle梅菜
Americanginseng花旗参
Dry aweto冬虫草
Sweet corn玉米
Broccoli西兰花
Heart mustard芥兰
Honey bean蜜豆
Hollen bean荷兰豆
Water spinach通菜
Chinesespinach苋菜
Heart of cabbage菜心
Leaf of mustard芥菜
Water cress西洋菜
对单词提问总结
5分钟
30分钟
10分钟
英语简单单词（蔬菜类）培训大纲
培训题目：英语简单单词（蔬菜类）
培训目的:通过学习，使员工能与外宾做简单的交流并为其服务
培训标准:通过学习，使员工能与外宾做简单的交流
培训器材:培训资料、 白板、笔、投影仪
Method
培训方式
培训步骤
时间
1.介绍课堂
2.课堂内容
培训资料
4.总结
本课时长45分钟，通过讲授，使每位员工学习一定的英语用语。对常用英语做简单的学习。
蔬菜类单词
Cucumber黄瓜
White gourd冬瓜
Onion洋葱
Potato土豆
Chopped onion葱花
Lotus root莲藕
Asparagus芦笋
Sponge gourd节瓜
Celery芹菜
Bean curd豆腐
Spinach菠菜
Tomato西红柿
Pepper胡椒
Lettuce生菜
Mushroom蘑菇
餐饮英语培训大纲
Hotel English(1) Please wait a moment ,we’ll clean the table for you and set thetable quickly. You can take some food from buffet counter first. 请稍等片刻，我们将尽快清理桌面并为您摆好餐台，您可先到自助餐取一些食品。
(2) Would you like some drink while your waiting or before dinner? 您在等待时是否来点饮料？(3) Do you mind another guest shares this table with you ?您介意另一位客人和您共用此桌吗？(4) Would you like buffet or A la Carte，May I show you the buffetfirst,if you dislike ,you can take A la carte.你喜欢自助餐或零点，我可以带你先看一下自助餐吗？如你不喜欢，你可零点。
(5) Please take care of your baggage/valuables!请看好自己的行李/贵重物品！(6) What kind of dressing<sauce>would you like serve with yoursalad<steask>?你喜欢什么的汁酱配沙律/牛扒？(7) It’ll take you about 20 minutes to deliver your food to your room.大约20分钟左右，我们将您的食品（菜肴）送到您的房间？(8) How about this Australian wine?Many guests give a highcomments on this one.试一下澳洲葡萄酒怎么样？许多人对此评价很高！(9) I think you order too much for you both, I suggest reduce onemain dish.我想你们两个人点的菜太多了，我建议取消一个主菜。
饭店英语培训计划范本
饭店英语培训计划范本Introduction:At our restaurant, we recognize the importance of providing excellent service to our customers, and effective communication is key to achieving this goal. As English is widely spoken in the hospitality industry, we believe that investing in English training for our staff will not only improve the overall customer experience but also open up opportunities for career development for our employees. Thus, we have designed a comprehensive training program to enhance the English proficiency of our staff and improve their communication skills.Training Objectives:- To improve staff members' English language proficiency- To enhance staff members' ability to communicate with customers and colleagues effectively- To provide staff members with the vocabulary and expressions necessary for working in a restaurant setting- To familiarize staff members with common customer service scenarios and teach them appropriate language and responsesTarget Participants:All staff members who have direct contact with customers, including wait staff,host/hostess, and front desk receptionists.Structure of the Training Program:The training program will be divided into several modules to cover different aspects of English language and communication skills. Each module will consist of a combination of classroom sessions, practical exercises, and on-the-job training.Module 1: Basic English for Communication- This module will cover basic vocabulary and expressions for greeting customers, taking orders, and dealing with common customer service scenarios.- Participants will practice speaking and listening skills through role-plays and interactive activities.- On-the-job training will focus on using the language learned in real-life situations. Module 2: Service Expectations and Communication- This module will explore customer expectations and effective communication strategies.- Participants will learn how to handle difficult situations, such as complaints, and how to provide exceptional service.- Role-plays and case studies will be used to simulate different customer service scenarios. Module 3: Menu and Food Terminology- This module will focus on building vocabulary related to food, beverages, and menu items. - Participants will learn how to describe dishes, make recommendations, and take special orders.- Practical exercises will involve discussing the menu and practicing describing dishes accurately.Module 4: Hospitality English for Hotel Services- This module is designed for front desk and reception staff to improve their English communication skills in handling hotel reservations, check-in/check-out procedures, and providing information about hotel amenities.- Role-plays and guest interactions will be used to practice using English in a hotel setting. Module 5: Cultural Sensitivity and Etiquette- This module will provide an overview of cultural differences and etiquette related to customer service.- Participants will learn how to be sensitive to diverse cultural norms and how to communicate with respect and empathy.- Case studies and discussions will be used to explore cultural sensitivity in hospitality. Training Methods:The training program will use a variety of methods to ensure that participants are engaged and actively practicing their English language skills.Classroom Sessions:- Interactive lectures and workshops to introduce new vocabulary, expressions, and communication strategies.- Role-plays and simulations to practice real-life scenarios and improve speaking and listening skills.- Group discussions and activities to encourage participation and collaborative learning. On-the-Job Training:- Shadowing experienced staff members to observe and learn from their interactions with customers.- Practicing English communication skills during actual service encounters, with feedback and guidance from trainers.Role-plays and Case Studies:- Creating and acting out scenarios to simulate different customer service situations and practice appropriate language and responses.- Analyzing and discussing case studies to understand the best practices for handling customer interactions.Assessment and Feedback:- Regular evaluations of participants' progress in English language proficiency and communication skills.- Feedback from trainers and managers on areas for improvement and personalized coaching to address specific needs.- Opportunities for participants to reflect on their learning and set goals for further improvement.Training Schedule:The training program will be conducted over a period of 6 weeks, with sessions held on designated days to accommodate the work schedules of the participants. Each module will typically consist of 2-3 sessions, with a combination of classroom training and on-the-job practice.Week 1-2:Module 1: Basic English for CommunicationWeek 3:Module 2: Service Expectations and CommunicationWeek 4:Module 3: Menu and Food TerminologyWeek 5:Module 4: Hospitality English for Hotel ServicesWeek 6:Module 5: Cultural Sensitivity and EtiquetteWrap-up and review of the training programResources and Materials:- Training materials, including handouts, worksheets, and reference guides for participants to supplement their learning.- Audiovisual aids, such as videos and recordings, to provide authentic language input and practice opportunities.- Access to language learning resources, such as online courses and language learning apps, to support ongoing improvement.Trainers:The training program will be led by experienced language instructors and customer service experts who have a deep understanding of the hospitality industry. Trainers will be responsible for facilitating the training sessions, providing feedback and coaching, and measuring the progress of participants.Evaluation and Follow-Up:At the conclusion of the training program, participants will undergo an assessment to evaluate their language proficiency and communication skills. Feedback will be collected from both participants and trainers to identify the impact of the training and areas for further development. Follow-up support and resources will be provided to encourage continuous improvement and application of new skills in the workplace.Conclusion:The Restaurant English Training Program is designed to equip our staff with the necessary language and communication skills to deliver exceptional customer service. By investing in our employees' professional development, we aim to enhance the overall customer experience and create opportunities for career advancement within our organization. We are committed to supporting our staff in their learning journey and fostering a culture of excellence in service delivery.By implementing this training program, we anticipate improvements in the quality of customer interactions, increased customer satisfaction, and a more confident and skilled workforce. We believe that this investment in English training will have a positive impact on our restaurant's reputation and overall success.。
(餐饮管理)饭店英语教学大纲
单位“饭店英语-1”课程教学大纲课程编号：G000434-y0127-1课程类型：专业限选学时：64 学分：4.0适用对象：旅游管理专业一、课程性质与任务课程性质：《饭店英语》是高等职业技术学院旅游管理和酒店管理专业的一门专业基础课，是旅游管理学科体系的重要组成部分。
课程任务：本课程适应我国旅游业尤其是酒店业持续发展的需要，旨在提高学生英语交际能力，从而培养业务精通、英语熟练、全面发展的酒店初、中级管理人才。
《饭店英语》是在学生学习了酒店管理专业相关专业基础课程和公共英语基础课的基础上开设的，在学生已经具有了较好的英语基础上，加强专业英语的学习，从而全面提高了学生的专业英语听说读写技能和酒店管理英语表达，为学生进行毕业实习作最后的提高和准备二、课程教学内容及要求、建议：（一）教学内容及要求：1.Unit One Room Reservation 房间预订1)Situational conversation[1]2)Useful expressions[1]3)vocabulary[1]2.Unit Two Concierge Service 礼宾服务1)Situational conversation[1]2)Useful expressions[1]3)vocabulary[1]3.Unit Three Check-in 登记入住1)Situational conversation[1]2)Useful expressions[1]3)vocabulary[1]4.Unit Four Reception Desk 总台服务1)Situational conversation[1]2)Useful expressions[1]3)vocabulary[1]5.Unit Five Housekeeping 客房服务1)Situational conversation[1]2)Useful expressions[1]3)vocabulary[1]6.Unit Six Operator 总机服务1)Situational conversation[1]2)Useful expressions[1]3)vocabulary[1]7.Unit Seven Food & Beverage 餐饮服务1)Situational conversation[1]2)Useful expressions[1]3)vocabulary[1]8.Unit Eight Bar Service 酒吧服务1)Situational conversation[1]2)Useful expressions[1]3)vocabulary[1]9.Unit Nine Business Center(Ⅰ) 商务中心(Ⅰ)1)Situational conversation[1]2)Useful expressions[1]3)vocabulary[1]10.Unit Ten Business Center(Ⅱ) 商务中心(Ⅱ)1)Situational conversation[1]2)Useful expressions[1]3)vocabulary[1]11.Unit Eleven Health & Recreation(Ⅰ) 康体中心(Ⅰ)1)Situational conversation[1]2)Useful expressions[1]3)vocabulary[1]12.Unit Twelve Health & Recreation(Ⅱ) 康体中心(Ⅱ)1)Situational conversation[1]2)Useful expressions[1]3)vocabulary[1]13.Unit Thirteen Shopping Service 购物服务1)Situational conversation[1]2)Useful expressions[1]3)vocabulary[1]14.Unit Fourteen Convention Service 会议服务4)Situational conversation[1]5)Useful expressions[1]6)vocabulary[1]15.Unit Fifteen Other Services 其他服务1)Situational conversation[1]2)Useful expressions[1]3)vocabulary[1]16.Unit Sixteen Checkout 结账服务1)Situational conversation[1]2)Useful expressions[1]3)vocabulary[1]（二）教学建议：1、《饭店英语》是一门实用性较强的课程。
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Hotel English(1) Please wait a moment ,we’ll clean the table for you and set the table quickly. You can take some food from buffet counter first. 请稍等片刻，我们将尽快清理桌面并为您摆好餐台，您可先到自助餐取一些食品。
(2) Would you like some drink while your waiting or before dinner?您在等待时是否来点饮料？(3) Do you mind another guest shares this table with you ?您介意另一位客人和您共用此桌吗？(4) Would you like buffet or A la Carte，May I show you the buffet first,if you dislike ,you can take A la carte.你喜欢自助餐或零点，我可以带你先看一下自助餐吗？如你不喜欢，你可零点。
(5) Please take care of your baggage/valuables!请看好自己的行李/贵重物品！(6) What kind of dressing<sauce>would you like serve with your salad<steask>?你喜欢什么的汁酱配沙律/牛扒？(7) It’ll take you about 20 minutes to deliver your food to your room.大约20分钟左右，我们将您的食品（菜肴）送到您的房间？(8) How about this Australian wine?Many guests give a high comments on this one.试一下澳洲葡萄酒怎么样？许多人对此评价很高！(9) I think you order too much for you both, I suggest reduce one main dish.我想你们两个人点的菜太多了，我建议取消一个主菜。
(10) I think the chef can cook the dish according to your request specially. Let me check it again and inform you quickly.我想厨师可按你的特别要求做菜，让我确认一下，马上通知你。
(11)THE STEAK IS AS TOUGH AS LEATHER.I JUST SAID MEDIUM RARE,BUT THISSTEAK MUST BE MEDIUM WELL AT LEAST.这牛扒像皮革一样硬，我刚才说要三分熟，但是这个牛扒至少有七成熟。
(12)I CAN’T SURF IN MY ROOM ,MAYBE THE INTERNET LINE DOESN’TWORKING OR SOME COMPUTER VIRUS IN MY COMPUTER.CAN YOU HELP HANDLE WITH IT QUICKLY,I HAVE TO WORK BY COMPUTER NOW,我房间内不能上网，可能时网线坏了，或者是有病毒在我的电脑里。
你能帮我快点解决吗？我现在必须用我的电脑工作。
(13)I HAVE WAITED FOR MY FOOD LONG TIME WHERE IS MY DISH NOW?CAN YOUFOLLOW THE CHEF AGAIN?I’M IN HURRY,我已经等菜等了很久了，我的菜现在在哪里啊？你能不能帮我催一下吗？我赶时间。
(14)THE DISH IS COLD ,THE SEAFOOD ISN’T FRESH.THE FRESH JUICE ISN’TFRESH WHY YOU CHARGE ME SO EXPENSIVE.这个菜凉了，海鲜不新鲜，鲜榨果汁不是鲜榨的，为什么你们收我这么多钱？(15)I HAVE TOLD YOU WHEN I ORDERED THAT THE SAUCE/DRESSING HAVE TOSEPARATE/PUT ASIDE.NOW IT IS MIXING TOGETHER,CAN YOU CHANGE IT FOR ME IMMEDIATELY我点单的时候已经说过了我的汁酱要和食物分开放，但现在他们混合在一起。
你必须立刻帮我换掉。
(16)MY WATERGLASS HAS BEEN EMPTY FOR LONG TIME,NONE OF YOUR STAFFNOTICE THAT ,ALL CHAT EACH OTHER AT THE BUFFET COUNTER CORNER我的水杯已经空了很久了，你们没有一个员工有注意到。
他们都在自助餐台旁边的角落聊天。
(17)THE DISH ON THE BUFFET COUNTER IS WET AND DIRTY.THE SERVICEEFFICIENCY IS LOW ,SERVICE ATTITUDE IS BIG PROBLEM自助餐台上的盘子很湿而且是脏的，你们的服务效率不高，态度也很不好。
(18)I ORDERED AMERICAN BREAKFAST FOR 8 AM LAST NIGHT ,NOW IT IS HALFPAST 8,WHERE IS BREAKFAST,YOUR ORDER TAKER FORGOT IT昨天晚上我点了一份今天早上8点的美式早餐，但现在已经八点半了，我的早餐在哪儿？你们的点单员忘记了。
(19)YOUR STAFF ATTEMPT TO OVERCHARGE ME你们的服务员多算了我的钱。
(20)I HAS BEEN HERE MORE THAN THREE MONTH ,ALL OF YOUR STAFF CAN’TREMMENBER MY CUSTOM我已经在这住了不只3个月了，你们的员工都不能记住我的习惯。
(21)迎接散客（FOR WALK IN GUEST）H：GOOD MORNING/AFTERNOON/EVENING，SIR，WELCOME TO OUR RESTAURANT。
TABLE FOR HOW MANY PEOPLE，PLEASE？/HOW MANYPEOPLE DO YOU HAVE，PLEASE？/TABLE FOR……早上/下午/晚上好，先生，欢迎光临我们餐厅，请问您几位？G：TABLE FOR THREE。
三位。
H：WOULD YOU LIKE YOUR TABLE IN SMOKING AREA OR NO SMOKING AREA，SIR？先生，您喜欢吸烟区还是无烟区？G：NO SMOKING AREA，THANK YOU！无烟区，谢谢！H：YOU ARE WELCOME，SIR。
THIS WAY PLEASE！/FOLLOW ME PLEASE！不客气，这边请。
/请跟我来。
（22）迎接预定客（FOR RESERVED GUEST）H：GOOD MORNING/AFTERNOON/EVENING，SIR，WELCOME TO OUR RESTAURANT。
DO YOU HAVE A RESERVATION，PLEASE？早上/下午/晚上好，先生，欢迎光临我们餐厅，请问您有预定吗？G：YES，I HAVE BOOKED A TABLE NEAR THE WINDOW FOR THREE PERSONS ATSIX—THIRTY。
是的，我订了一张6：30PM靠窗的三人台。
H：MAY I HAVE YOUR NAME，PLEASE？请问您是……G：I AM WILLINAM。
我是威廉。
H：WAIT MOMENT，PLEASE。
“YES，MR.WILLIAM，TABLE NO.FIVE，NEAR THE WINDOW FOR THREE PERRSONS AT SIX—THIRTY，THIS WAY PLEASE！”请稍等片刻。
是的，威廉先生，您的桌号是五号，6：30PM靠窗的三人台，这边请！（23）问饮品（ASKING FOR DRINK）W：GOOD MORNING/AFTERNOON/EVENING，SIR，WOULD YOU LIKE SOMETHING TO DRINK FIRST？早上/下午/晚上好，先生，请问先来点饮料吗？G：WHAT KIND OF DRINK DO YOU HAVE？你们有什么饮料？W：WE HAVE MINERAL WATER、COKE、ORANGE JUICE AND SEVEN UP。
我们有矿泉水、可乐、橙汁和七喜。
G：COKE ON THE ROCKS WITH SLICED LEMON，PLEASE。
可乐加柠檬片加冰块。
W：ONE MOMENT PLEASE，I WILL COME BACK TO YOU SOON。
请稍等，我马上回来。
……W：EXCUSE ME，SIR，COKE FOR YOU。
先生，您的可乐。
G：THANK YOU VERY MUCH！谢谢!W：YOU ARE WELCOME，SIR，IT IS MY PLEASURE。
不客气，这是我应该做的。
（24）营业时间（BUSINESS TIME）G：WAITER/WAITRESS……服务员……W：YES，SIR。
WHAT CAN I DO FOR YOU？您好，需要帮忙吗？G：WHAT TIME DO YOU OPEN IN THE MORNING？你们餐厅早上几点开始营业？W：WE OPEN FOR BREAKFAST AT SIX O’CLOCK IN THE COFFEE SHOP ANDOPEN FOR LUNCH AT ELEVEN-THIRTY IN THE CHINESE RESTAURANT EVERYDAY，SIR。
先生，咖啡厅早餐每天6：00AM开始，中餐厅午餐每天11：30AM开始。
G：WHAT TIME DO YOU CLOSE？你们餐厅几点结束营业。
W：THE COFFEE SHOP IS TWENTY-FOUR HOURS SERVICE，BUT THE CHINESE RESTAURANT CLOSE AT TEN-THIRTY IN THE EVENING EVERYDAY，SIR。
先生，咖啡厅提供24小时服务，中餐厅每天营业至晚上10：30结束。