7/29/2019 AICLE ATENCIÓN AL CLIENTE E BAR CAFETERÍA http://slidepdf.com/reader/full/aicle-atencion-al-cliente-e-bar-cafeteria 1/19 SBC/2SR Elena Llera SERVICE IN BARS AND CAFETERIAS WARM-UP How often do you go out to have breakfast? Have you ever eaten a combination dish? Do you prefer going out with friends or with relatives? Look at the following photographs and comment with your partners where they are located.
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Transcript
7/29/2019 AICLE ATENCIÓN AL CLIENTE E BAR CAFETERÍA
In the following points we will list a series of patterns that will serve as an orientation
for service in both the bar and the dining room.
Bar Service
The person that carries out the bar service should always act naturally and bevery social because in many occasions they will be establishing a dialogue with
the customer. Greet the customer upon their arrival.
Wait on clients according to their order of arrival without alterations, even if a
well known customer arrives. It is very important that every customer feelswelcome.
You must cleanly serve the diverse clientele, following a minimum of protocol
when appropriate
In the case of a group of clients, you should serve the group at the same time or with very brief intervals. If it is not possible because of the nature of the order,
make preparations in a manner so that they almost coincide in the moment of
service.
We should keep the bar clean at all times.
Give the customer time to think about what he wishes to drink if he looks
unsure.
Everything that you must do in front of the customer should be done withcomposure and without hidden movements. This is because you are working
under the cautious eye of the customer. This forces us to take great measures to
ensure the cleanliness in three areas.
o In terms of cleanliness of the uniform and personal appearance.
o In terms of our surroundings, machinery, and material with which we
work.
o In our manner of working.
Watch to see if the customer wants anything or needs any additional things. Alack of attention could upset the customer and cause them not to return to the
establishment.
Never take glasses or cups by the upper part and never serve a drink without a
small plate or coaster underneath.
If you have to attend to another request, excuse yourself sincerely as you would
if there had been a delay.
At all times you should give the impression that you are trying to serve with
quickness and attention to detail.
Say goodbye to the customer and thank them for their visit when they are
leaving the establishment.
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Upon the arrival of the customer, you should greet them, assist inaccompanying them to their seat at the table, etc.
Attend to the table as quickly as possible, even though the clients that sit at
the table are generally not in a hurry.
Take their order.
Bring the order to the counter and begin putting it together, double checking
it. In the majority of the establishments there is an area of the bar
specifically for waiters who are serving the dining room.
Place all the necessary supplies on the tray.
Proceed to serve the table, following protocol.
If there is not sufficient space, kindly ask for permission, attempting to
disturb as little as possible.
Make sure that all of the clients are served once the tray is unloaded.
In cafeterias that offer combination plates you should always have a smallstock of silverware, tablecloths, sauces and spices, napkins, toothpick
holders, ashtrays, etc.
You should also carry out the above-listed steps with the terrace service. Itdeserves mention that this area is usually further away from the bar and at
times less watched over. For this reason, it is preferable that at least one of
the waiters keep an eye on the terrace at all times.
Tray Service
The trays used for dining room and terrace service are normally circular and
often measure 40 to 50 centimetres in diameter. They can be made of various materials,
for example metal, wood, or plastic, although the most typical ones are made of metal.
The use of a cloth cover depends on the category and norms that the management
establishes.
One important rule to follow is: never place the tray under your arm when
collecting the bill or taking the order. If it bothers you while carrying out these tasks,
you should leave it in an area of the bar designated for dining room service.
- Loading the tray
You should place the heaviest things in the area closest to the body; this way
allows your forearm to rest. You have to balance the weight in a manner that the tray is
balanced by the proper distribution of weight. The tray is carried over the left hand,
with the hand forming a small hole. We can help to stabilize it at any time with the
right hand, but we should never pick it up with both hands (if the weight is too heavy,
you can also support it with your forearm). While walking, you should not be staring at
the tray, but rather the obstacles in your path.
If the bottles being transported have a twist-top or screw-top, we should take
precaution to loosen them before placing them on the tray.
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Drinks that have already been served should never go on the tray (except
coffee). Nor should you place dirty material on a tray that transports objects for your
service.
-Unloading the tray
Unloading the tray should happen in two ways:
You can unload it by taking things successively and placing them on thecustomer’s table. This is done by unloading in a way that the tray
doesn’t lose its stability, alternating the items unloaded, in the middle if
possible, from one side to another. This is the most logical way to
unload a tray. When there is a risk of dropping the tray or when it is very heavy, it can
be unloaded by supporting it securely on the table that you are going to
serve, or in a nearby table, distributing the order between the clients.
-Serving the table
You will carry the tray in the left hand while serving the clients, circling the
table clockwise if possible. With the right hand, and to the right of every client, you
will begin to place the drinks or plates that have been ordered.
You can open small bottles on top of the tray as long as you maintain the balance of it. Once the glass is on the table, you open the bottle, either on the tray or on
the table (it is always better to open it in front of the client), and you serve a portion of
its contents. You should take special caution while serving beer because, when
agitated, an excess amount of head is generated.
-Cleaning the table with the tray
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Extra activities http://www.esolcourses.com/topics/food-and-drink.html
READING 1
When you have to describe a dish you need to know the adjectives thatdescribe the taste of the dish. Everyone has got his favourite dishes, butthere are lots of words that you can use to talk about that.
Read the following text about TASTES and try to guess the meaningsof the words.
Humans detect taste with taste receptor cells. Theseare clustered in taste buds. People sometimes feeltastes differently and so they have different favourities.Some people like sweet things, others salty . When youlike the food you can say it is: delicious, good orexcellent. Some food can be sweet like candies, ice-cream, chocolate, cookies or cakes. Fruit is mainly juicy ,especially when it is ripe and fresh. But sometimes it isunripe and then it can be sour and tough. Tender isused to describe a meat or vegetable dish when it is easy to cut or chew. Spicy or hot is used when the dish is strongly flavoured withspices. Exotic can be any national dish that you have never tried before.
Meat can be sometimes a bit raw or underdone, it means that it is cookedonly a little. Some people like it so. That kind of meat can sometimes be toughif it isn't done well. If it is cooked a little more we can call it slightly underdone or medium cooked and if more then it's well-done.
Some things taste sour like lemons or limes and some taste bitter likegrapefruits, but they are all very juicy.
When you like the food and it tastes well you can call it tasty as well and whenit is pleasantly and lightly flavoured with herbs and salt we call it savoury .
Sometimes we don't like the food and there can be different reasons for that. When you have put too much salt it is too salty . Then there is too much fat it isgreasy . When the food is too greasy it may also be stodgy – it means it is tooheavy and hard to digest. When it's not too spicy we call it mild and that's apositive opinion, but when there is no taste at all we call it bland and that meansthat we don't like it because it is too tasteless. Sometimes it may happen that weeat something that is stale, which means that it isn't fresh any more or it's"best-before" is over. If we are lucky we feel only a strange after-taste, but itmay happen that we get sick as well and cannot eat anything for a while.
So I hope that the dishes that you eat are just done to turn which means they are just perfect and taste delicious. But be careful eating salty peanuts,pistachio nuts or crisps, because they are terribly moreish that means you
want to eat them more and more and you can't stop it.
Describe the pictures using the words you have learnt.
Savory (US) Savoury (UK)
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Words Used to Describe the Taste of CoffeeFenton Wayne
Word Count: 1214View Article Summary
Professional coffee tasters use a great variety of terms to describe the taste of different coffeesin the process normally known as cupping. Why not learn a few of these terms and next timeyou find yourself at a dinner party enjoying your after dinner coffee you can amaze your
friends with your coffee knowledge?
Below are some common terms used - it is not meant to be an exhaustive list
Astringent - A secondary taste sensation noted by a salty sensation on the sides of the tongue.
Caused by acids increasing the saltiness.
Baggy - An unpleasant taste often found in weakly roasted coffees that have been stored for along time in inappropriate conditions.
Baked - A flat aroma with insipid taste often caused by roasting for too long at too low atemperature.
Beany - The smell associated with insufficiently roasted coffee that has not been able toallowed to develop its full aroma.
Bitter - Sharp or biting sensation felt at the back of the tongue often the result of over roasting
the coffee bean.
Bland - Lacking in any noticeable flavour characteristics.
Bready - A bread-like taste that can occur in coffees that have not been roasted long enough or at a high enough temperature to bring out the flavour of the oils.
Bright - A dryness or sharpness (typical of Central American coffees).
Creamy - High levels of coffee oils suspended in the brew.
Delicate - A secondary taste sensation noted for its weak sweet-subtle feeling just past the tipof the tongue.
Dirty - Unclean smelling or mustiness.
Earthy 'Characteristic smell of soil or dirt often caused when the coffee beans are stored on theground after harvesting (typical of Sumatran coffees)
Exotic - Unusual aroma and flavour, such as berry or floral.
Fermented - An unpleasant taste producing a sour sensation. The result of enzyme activity inthe green coffee beans changing the sugars to acids in the drying process during harvesting.
Flat - A loss of aroma.
Fragrant or floral - Subtle hints of fragrant flowers such as jasmine.
Fruity - A sweet fruity aroma suggestive of berries or citrus fruit.
Grassy - Suggestive of freshly cut grass.
Green - A faint herbal taste due to the incomplete development of the sugar compounds in theroasting process.
Hard - A hard coffee is poorly balanced. It is a secondary taste sensation of sourness on the bottom sides of the tongue. Caused by higher-than-normal percentage of sour acids. Ranking of
Wild - A distinctive wood-like taste caused by storing the beans too long.
Woody - A coffee with an unpleasant smell and taste similar to dry wood. This can be due tothe loss of organic material in the green beans during storage.
Learn at lot more about coffee and espresso machines at our Coffee School. Free informationfor all. get to know more about our favourite beverage.
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LISTENINGThe Traditional English breakfast
The traditional English breakfast consists of eggs, bacon,sausages, fried bread, baked beans and mushrooms. Even though notmany people will eat this for breakfast today, it is always served inhotels and guest houses around Britain.
The traditional English breakfast is called the 'Full English' and
sometimes referred to as 'The Full English Fry-up'.
Now-a-days, however, a typical English breakfast is more likely to be a bowl of cereals, a slice of toast, orange juice and a cup of coffee. Many people, especially children, in England will eat a bowl of cereal. They are made with different grains such as corn, wheat or oats.In winter many people will eat porridge or boiled oats.