Unit 9 — Fine Dining

The hotel’s restaurant is one of the most important features for guests, and has to keep the highest standards at all times.

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Vocabulary Builder Activity

Students will learn the following key terms and phrases:

Amuse bouche Buffet Chit Comp Complimentary Covers Crumb down Cutlery Dietary requests F&B Floater Intrusive Lay the table Napkin Pace Pair Pass Sommelier Walk somebody through Walk-in

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Reading Activity: Fine Dining

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Nowadays, the hotel’s restaurant is one of the most important features for guests, and has to keep the highest standards at all times. These standards are not only reflected in the food but also in the service, which should be attentive but not too intrusive. A guest's first impression of the restaurant counts for a lot and as such preparation for the evening service begins several hours before the…

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