Мальська М.П. Готельний бізнес: теорія та практика

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411

ɉɪɨɞɨɜɠɟɧɧɹ ɞɨɞ. ȼ

STANDARDS — RECEIVING

THE WAKE UP CALL:

ɋɌȺɇȾȺɊɌɂ

ɊȺɇɄɈȼɈȽɈ ȾɁȼȱɇɄȺ:

9 The wake up call must be perso-

nalised (i.e. not recorded).

Ɋɚɧɤɨɜɢɣ ɞɡɜɿɧɨɤ ɩɨɜɢɧɟɧ ɛ

ɬɢ

ɩɟɪɫɨɧɚɥɿɡɨɜɚɧɢɣ.

Wake up call receives within 5 mi-

nutes of requested time.

Ɋɚɧɤɨɜɢɣ ɞɡɜɿɧɨɤ ɨɬɪɢɦɭɽɬɶɫɹ ɜ ɦɟ-

ɠɚɯ 5 ɯɜ. ɧɟɨɛɯɿɞɧɨɝɨ ɱɚɫɭ.

11 When receivin

wake u

call

ee use a

riate

greeting.

ɉɿɞ ɱɚɫ ɪɚɧɤɨɜɨɝɨ ɞɡɜɿɧɤɚ ɩɪɚɰɿɜ-

ɧɢɤ ɜɢɤɨɪɢɫɬɨɜɭɽ ɜɿɞɩɨɜɿɞɧɟ ɜɿ-

ɬɚɧɧɹ.

12 When receivin

wake u

call

employee use guest’s name.

ɉɿɞ ɱɚɫ ɪɚɧɤɨɜɨɝɨ ɞɡɜɿɧɤɚ ɩɪɚɰɿɜ-

ɧɢɤ ɡɜɟɪɬɚɽɬɶɫɹ ɞɨ ɝɨɫɬɹ ɩɨ ɿɦɟɧɿ.

13 When receivin

wake u

call

employee announces time of day.

ɉɿɞ ɱɚɫ ɪɚɧɤɨɜɨɝɨ ɞɡɜɿɧɤɚ ɩɪɚɰɿɜ-

ɧɢɤ ɧɚɡɢɜɚɽ ɱɚɫ ɿ ɞɚɬɭ.

BREAKFAST ɋɇȱȾȺɇɈɄ

STANDARDS —

ARRIVAL/SEATING:

ɋɌȺɇȾȺɊɌɂ — ɉɊɂȻɍɌɌə:

The

uest must be

reeted o

acknowled

ed within 15 seconds

upon entering the restaurant.

Ƚɨɫɬɹ ɜɩɿɡɧɚɸɬɶ ɿ ɜɿɬɚɸɬɶ ɭɩɪɨ-

ɞɨɜɠ 15 ɫɟɤ. ɩɟ

ɟɞ ɬɢɦ ɹɤ ɝɿɫɬɶ

ɡɚɣɞɟ ɞɨ ɪɟɫɬɨɪɚɧɭ.

2 The guest must be greeted in a fri-

endly and pleasant manner.

Ƚɨɫɬɹ ɜɿɬɚɸɬɶ ɭ ɜɜɿɱɥɢɜɿɣ ɿ ɞɨɛɪɨ-

ɡɢɱɥɢɜɿɣ ɦɚɧɟɪɿ.

3 The host ascertains

uest’s name

and use it during interactions.

Ⱥɞɦɿɧɿɫɬ

ɚɬɨ

ɰɿɤɚɜɢɬɶɫɹ ɿɦ’ɹɦ

ɝɨɫɬɹ ɿ ɡɜɟɪɬɚɽɬɶɫɹ ɩɨ ɿɦɟɧɿ ɩɿɞ ɱɚɫ

ɪɨɡɦɨɜɢ.

Host asks

uest to follow him/he

to the table.

Ⱥɞɦɿɧɿɫɬɪɚɬɨɪ ɩɪɨɫɢɬɶ ɝɨɫɬɹ ɩɪɨ-

ɣɬɢ ɫɥɿɞɨɦ ɡɚ ɧɢɦ ɞɨ ɫɬɨɥɚ.

5 The host seats the guest within one

minute of their arrival.

Ⱥɞɦɿɧɿɫɬɪɚɬɨɪ ɫɚɞɢɬɶ ɝɨɫɬɹ ɡɚ ɫɬɿɥ

ɭɩɪɨɞɨɜɠ ɯɜɢɥɢɧɢ ɡ ɦɨɦɟɧɬɭ ɣɨɝɨ

ɩɪɢɛɭɬɬɹ.

6 The host seats the

uest at a full

laid table.

Ⱥɞɦɿɧɿɫɬɪɚɬɨɪ ɫɚɞɢɬɶ ɝɨɫɬɹ ɡɚ ɩɨ-

ɜɧɿɫɬɸ ɧɚɤɪɢɬɢɣ ɫɬɿɥ.

7 Host offers chair assistance.

Ⱥɞɦɿɧɿɫɬɪɚɬɨɪ ɞɨɩɨɦɚɝɚɽ ɡɿ ɫɬɿɥɶ-

ɰɟɦ.

412

ɉɪɨɞɨɜɠɟɧɧɹ ɞɨɞ. ȼ

STANDARDS —

ARRIVAL/SEATING:

ɋɌȺɇȾȺɊɌɂ — ɉɊɂȻɍɌɌə:

8 The host removes or add covers if

necessary.

Ⱥɞɦɿɧɿɫɬ

ɚɬɨ

ɡɚɛɢ

ɚɽ ɚɛɨ ɞɨɞɚɽ

ɤɪɢɲɤɢ ɹɤɳɨ ɧɟɨɛɯɿɞɧɨ.

9 The host presents the menu. Ⱥɞɦɿɧɿɫɬɪɚɬɨɪ ɞɚɽ ɦɟɧɸ.

Host offers orientation to breakfast

rocedure

(

i.e. if the

uest shoul

help themselves to the buffet).

Ⱥɞɦɿɧɿɫɬɪɚɬɨɪ ɨɪɿɽɧɬɭɽ ɜ ɩɪɨɰɟ-

ɭɪ

ɿ ɫɧɿɞɚɧɤ

(

ɬɨɛɬɨ, ɹɤɳɨ ɝɿɫɬɶ

ɫɚɦɨɨɛɫɥɭɝɨɜɭɽɬɶɫɹ ɜ ɛɭɮɟɬɿ).

STANDARDS — SERVICE:

ɋɌȺɇȾȺɊɌɂ —

ɈȻɋɅɍȽɈȼɍȼȺɇɇə:

The waiter must offer coffee or tea

within three minutes of seating.

ɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɡɚɩ

ɨɩɨɧ

ɜɚɬɢ

ɤɚɜɭ ɚɛɨ ɱɚɣ ɭɩɪɨɞɨɜɠ 3 ɯɜ. ɡ ɦɨ-

ɦɟɧɬɭ ɫɿɞɚɧɧɹ ɝɨɫɬɟɣ ɡɚ ɫɬɿɥ.

The waiter offers fruit

uices

within three minutes of seating.

Ɉɮɿɰɿɚɧɬ ɩɪɨɩɨɧɭɽ ɭɩɪɨɞɨɜɠ 3 ɯɜ.

ɮɪɭɤɬɨɜɢɣ ɫɿɤ.

Coffee/tea/

uice servs within three

minutes of order.

Ʉɚɜɚ/ɱɚɣ/ɫɿɤ ɩɨɞɚɸɬɶɫɹ

ɨɞɨɜɠ

3 ɯɜ. ɡ ɦɨɦɟɧɬɚ ɡɚɦɨɜɥɟɧɧɹ.

14 The waiter brin

s basket of

astries and leavs on the table

(

included in the breakfast order).

Ɉɮɿɰɿɚɧɬ ɩɨɞɚɽ ɤɨɲɢɤ ɿɡ ɜɢɩɿɱɤɨɸ

ɿ ɡɚɥɢɲɚɽ ɧɚ ɫɬɨɥɿ

(

ɹɤɳɨ ɜɯɨɞɢɬɶ

ɜ ɫɧɿɞɚɧɨɤ).

When takin

the order the waite

exhibits a good working know-

led

e of the menu and its

ingredients.

ɉɿɞ ɱɚɫ ɩɪɢɣɨɦɭ ɡɚɦɨɜɥɟɧɧɹ ɨɮɿ-

ɰɿɚɧɬ ɩ

ɨɹɜɥɹɽ ɧɟɨɛɯɿɞɧɿ ɡɧɚɧɧɹ

ɦɟɧɸ ɿ ɣɨɝɨ ɫɤɥɚɞɨɜɢɯ.

16 The waiter takes orders with ladies

first.

Ɉɮɿɰɿɚɧɬ ɧɚɫɚɦɩɟɪɟɞ ɩɪɢɣɦɚɽ ɡɚ-

ɦɨɜɥɟɧɧɹ ɭ ɠɿɧɨɤ.

17 The waiter maintains e

e contac

with the guest ordering.

Ɉɮɿɰɿɚɧɬ ɩɿɞɬɪɢɦɭɽ ɡɨɪɨɜɢɣ ɤɨɧ-

ɬɚɤɬ ɩɿɞ ɱɚɫ ɡɞɿɣɫɧɟɧɧɹ ɡɚɦɨɜɥɟɧɧɹ.

The waiter must accommodate any

reasonable off menu requests.

ɉɪɚɰɿɜɧɢɤ ɩɨɜɢɧɟɧ ɜɢɤɨɧɚɬɢ ɡɝɿɞ-

ɧɨ ɦɨɠɥɢɜɨɫɬɿ ɜɢɦɨɝɢ ɝɨɫɬɹ ɫɬɨ-

ɫɨɜɧɨ ɦɟɧɸ.

19 The waiter obtains full and com

lete

orders

(

i.e. accom

animents with

cooked breakfast).

Ɉɮɿɰɿɚɧɬ ɨɬɪɢɦɭɽ ɩɨɜɧɟ ɿ ɡɚɜɟɪ-

ɲɟɧɟ ɡɚɦɨɜɥɟɧɧɹ (ɬɨɛɬɨ, ɞɨɞɚɬɤɨ-

ɜɨ ɞɨ ɩɪɢɝɨɬɨɜɚɧɨɝɨ ɫɧɿɞɚɧɤɭ).

413

ɉɪɨɞɨɜɠɟɧɧɹ ɞɨɞ. ȼ

STANDARDS — SERVICE:

ɋɌȺɇȾȺɊɌɂ —

ɈȻɋɅɍȽɈȼɍȼȺɇɇə:

20 The waiter would ascertain guest’s

toast preference, if toast requested.

Ɉɮɿɰɿɚɧɬ ɰɿɤɚɜɢɬɶɫɹ ɩɨɛɚɠɚɧɧɹɦɢ

ɝɨɫɬɹ ɫɬɨɫɨɜɧɨ ɬɨɫɬɚ, ɹɤɳɨ ɬɨɫɬ

ɡɚɦɨɜɥɟɧɢɣ.

21 The waiter servs the breakfas

order within 10 minutes of order.

Ɉɮɿɰɿɚɧɬ ɩɨɞɚɽ ɫɧɿɞɚɧɨɤ ɭɩɪɨ-

ɞɨɜɠ 10 ɯɜ. ɡ ɦɨɦɟɧɬɚ ɡɚɦɨɜɥɟɧɧɹ.

22 The waiter should advise

uest if

the plate is hot.

əɤɳɨ ɬɚ

ɿɥɤɚ ɽ ɝɚ

ɹɱɨɸ, ɩɨɬ

ɿɛɧɨ

ɩɨɜɿɞɨɦɢɬɢ ɩɪɨ ɰɟ ɝɨɫɬɹ.

23 The

late crest must be

ositione

in either the six o’clock or twelve

position accordingly.

Ɇɚɥɸɧɨɤ (ɥɨɝɨ) ɧɚ ɬɚɪɿɥɰɿ ɩɨ-

ɜɢɧɟɧ ɛ

ɬɢ

ɨɡɦɿɳɟɧɢɣ

ɩɨɡɢɰɿʀ

ɚɛɨ 6 ɝɨɞɢɧɚ ɚɛɨ 12 ɝɨɞɢɧɚ ɜɿɞɩɨ-

ɜɿɞɧɨ.

24 The order must be correct an

complete.

Ɂɚɦɨɜɥɟɧɧɹ ɩɨɜɢɧɧɟ ɛ

ɬɢ ɜɿ

ɧɢɦ

ɿ ɩɨɜɧɢɦ.

25 The waiter ascertains if the

ues

uires an

condiments

(

i.e.

rown sauce, ketchu

roun

pepper etc.).

ɿɰɿɚɧɬ ɰɿɤɚɜɢɬɶɫɹ ɱɢ ɩɨɬ

ɿɛɧɨ

ɝɨɫɬɸ ɩɪɢɩɪɚɜɢ (ɫɨɭɫ, ɤɟɬɱɭɩ, ɦɨ-

ɥɨɬɢɣ ɩɟɪɟɰɶ).

26 Condiments are served in

riate containers

(

i.e.

decanted from the bottle o

miniatures, but not bottled).

ɉɪɢɩɪɚɜɢ ɩɨɞɚɸɬɶɫɹ ɭ ɜɿɞɩɨɜɿɞ-

ɧɨɦ

ɩɨɫ

ɞɿ

(

ɩɟ

ɟɥɢɬɿ ɡ ɩɥɹɲɤɢ

ɱɢ ɦɿɧɿɚɬɸɪ, ɚɥɟ ɧɟ ɭ ɩɥɹɲɰɿ).

27 Em

ee re

laces cutler

required.

ɉɪɚɰɿɜɧɢɤ ɪɨɡɦɿɳɭɽ ɫɬɨɥɨɜɿ ɩɪɢ-

ɛɨɪɢ ɡɝɿɞɧɨ ɧɟɨɛɯɿɞɧɨɫɬɿ.

28 Dishes must be cleared within 3 mi-

nutes of all

uests finishin

thei

meals.

ɉɿɫɥɹ ɨɛɿɞ

ɡɿ ɫɬɨɥɚ ɧɟɨɛɯɿɞɧɨ

ɩɪɢɛɪɚɬɢ ɭɩɪɨɞɨɜɠ 3 ɯɜ.

29 Coffee/tea must be re

lenished as

required.

Ʉɚɜɚ/ɱɚɣ ɞɨɥɢɜɚɸɬɶɫɹ, ɹɤɳɨ ɧɟ-

ɨɛɯɿɞɧɨ.

30 Em

ee offers a clean cu

with

second coffee refill.

ɚɰɿɜɧɢɤ ɩɨɞɚɽ ɞ

ɪɭ

ɝɢɣ

ɚɡ ɫɜɿɠ

ɤɚɜɭ ɭ ɱɢɫɬɿɣ ɩɨɫɭɞɢɧɿ.

31 An em

ee must visits the table

to ascertain at an

oint if service

is satisfactory.

ɚɰɿɜɧɢɤ ɩɨɜɢɧɟɧ ɜɿɞɜɿɞ

ɜɚɬɢ

ɫɬɨɥɢɤ ɞɥɹ ɬɨɝɨ, ɳɨɛ ɞɿɡɧɚɬɢɫɶ ɱɢ

ɡɚɞɨɜɨɥɟɧɿ ɝɨɫɬɿ ɨɛɫɥɭɝɨɜɭɜɚɧɧɹɦ.

414

ɉɪɨɞɨɜɠɟɧɧɹ ɞɨɞ. ȼ

STANDARDS — SERVICE:

ɋɌȺɇȾȺɊɌɂ —

ɈȻɋɅɍȽɈȼɍȼȺɇɇə:

32 Waiter must clear ashtra

s ever

time a

uest extin

uishe a

cigarette.

Ɉɮɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɡɚɦɿɧɹɬɢ ɩɨ-

ɩɿɥɶɧɢɱɤ

ɤɨɠɧɨɝɨ

ɚɡ

, ɹɤ ɝɿɫɬɶ

ɝɚɫɢɬɶ ɫɢɝɚɪɟɬɭ.

33 U

on leavin

the restaurant waite

must thank/acknowled

e the

guest.

Ʉɨɥɢ ɝɿɫɬɶ ɣɞɟ ɡ ɪɟɫɬɨɪɚɧɚ, ɨɮɿ-

ɰɿɚɧɬ ɩɨɜɢɧɟɧ ɩɨɞɹɤɭɜɚɬɢ.

ACCOUNTING —

BILL PRESENTATION:

ɈȻɅȱɄ —

ȼɂɋɌȺȼɅȿɇɇə ɊȺɏɍɇɄɍ:

34 Waiter must

rowide the bill

within three minutes of request.

Ɉɮɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɩɪɢɧɟɫɬɢ ɪɚɯɭ-

ɧɨɤ

ɨɞɨɜɠ 3 ɯɜ. ɩɿɫɥɹ ɬɨɝɨ ɹɤ

ɝɿɫɬɶ ɩɨɩɪɨɫɢɜ ɪɚɯɭɧɨɤ.

resents the bill in

a clean bill fold with hotel pen.

ɉɪɚɰɿɜɧɢɤ ɩɨɞɚɽ ɪɚɯɭɧɨɤ ɜ ɱɢɫ-

ɬɨɦɭ ɮɨɥɞɟɪɿ ɿɡ ɪɭɱɤɨɸ ɝɨɬɟɥɹ.

36 The bill must be clearl

itemize

and correct.

Ɋɚɯɭɧɨɤ ɩɨɜɢɧɟɧ ɛɭɬɢ ɱɿɬɤɨ ɞɟɬɚ-

ɥɿɡɨɜɚɧɢɣ ɿ ɜɿɪɧɢɣ.

37 The waiter collects

men

promptly.

Ɉɮɿɰɿɚɧɬ ɨɞɪɚɡɭ ɨɬɪɢɦɭɽ ɨɩɥɚɬɭ.

38 The waiter returns correct change. Ɉɮɿɰɿɚɧɬ ɜɿɞɞɚɽ ɩɪɚɜɢɥɶɧɨ ɩɨɪɚ-

ɯɨɜɚɧɭ ɡɞɚɱɭ.

39 If cash

ment, waiter offers

recei

t automaticall

(

i.e. bill

displays settlement by cash).

əɤɳɨ

ɨɡ

ɚɯ

ɧɨɤ ɡɞɿɣɫɧɸɽɬɶɫɹ

ɝɨɬɿɜɤɨɸ, ɨ

ɿɰɿɚɧɬ ɨɞ

ɚɡ

ɜɢɞɚɽ

ɤɜɢɬɚɧɰɿɸ

(ɪ

ɚɯ

ɧɨɤ ɜɿɞɨɛ

ɚɠɚɽ

ɪɨɡɪɚɯɭɧɨɤ ɝɨɬɿɜɤɨɸ).

40 If credit card

ment em

verifys signature.

əɤɳɨ ɨɩɥɚɬɚ ɡɞɿɣɫɧɸɽɬɶɫɹ ɤɪɟɞɢ-

ɬɧɨɸ ɤɚ

ɬɤɨɸ, ɨ

ɿɰɿɚɧɬ ɩɟ

ɟɜɿ

ɹɽ

ɩɿɞɩɢɫ.

THE EMPLOYEE: ɉɊȺɐȱȼɇɂɄ:

41 Em

ees must a

ear or

anize

and work as a team.

ɉɪɚɰɿɜɧɢɤɢ ɨɪɝɚɧɿɡɨɜɚɧɿ ɿ ɡɤɨɪɢ-

ɝɨɜɚɧɨ ɩɪɚɰɸɸɬɶ.

42 The em

ee must be dressed in

a clean,

ressed and com

lete

uniform.

ɉɪɚɰɿɜɧɢɤ ɩɨɜɢɧɟɧ ɛɭɬɢ ɨɞɹɝɧɟ-

ɧɢɣ ɭ ɱɢɫɬɢɣ, ɜɢɩɪɚɫɨɜɚɧɢɣ ɿ ɩɨɜ-

ɧɢɣ ɤɨɦɩɥɟɤɬ ɭɧɿɮɨɪɦɢ.

415

ɉɪɨɞɨɜɠɟɧɧɹ ɞɨɞ. ȼ

THE EMPLOYEE: ɉɊȺɐȱȼɇɂɄ:

ee’s shoes must be of

a corporate standard.

ȼɡ

ɬɬɹ ɩ

ɚɰɿɜɧɢɤɿɜ ɩɨɜɢɧɧɨ ɛ

ɬɢ

ɤɨɪɩɨɪɚɬɢɜɧɨɝɨ ɫɬɚɧɞɚɪɬɭ.

44 All em

ees wear name bad

(i.e. if applicable).

ɍɫɿ ɩ

ɚɰɿɜɧɢɤɢ ɜɢɤɨ

ɢɫɬɨɜ

ɸɬɶ

ɿɞɟɧɬɢɮɿɤɚɬɨɪɢ (ɹɤɳɨ ɧɟɨɛɯɿɞɧɨ).

The em

ee must be well

groomed.

ɉɪɚɰɿɜɧɢɤ ɩɨɜɢɧɟɧ ɛɭɬɢ ɞɨɝɥɹɧɭ-

ɬɢɣ.

46 The em

ee must maintain e

contact with the guest.

ɚɰɿɜɧɢɤ ɩɨɜɢɧɟɧ ɩɿɞɬ

ɢɦ

ɜɚɬɢ

ɡɨɪɨɜɢɣ ɤɨɧɬɚɤɬ ɿɡ ɝɨɫɬɟɦ.

The em

ee must smile an

exhibit a friendly manner.

ɚɰɿɜɧɢɤ ɩɨɜɢɧɟɧ ɩɨɫɦɿɯɚɬɢɫɶ

ɿ ɩɪɨɹɜɥɹɬɢ ɜɜɿɱɥɢɜɭ ɦɚɧɟɪɭ.

48 Em

ee must have a

workin

knowled

e of the En

lish

language.

ɚɰɿɜɧɢɤ ɩɨɜɢɧɟɧ ɜɨɥɨɞɿɬɢ ɧɚ

ɧɟɨɛɯɿɞɧɨɦɭ ɪɿɜɧɿ ɿɧɨɡɟɦɧɨɸ ɦɨ-

ɜɨɸ.

49 Em

ee res

ects

uest’s

resence when interactin

with

other colleagues.

ɉɿɞ ɱɚɫ ɪɨɡɦɨɜɢ ɡ ɤɨɥɟɝɨɸ, ɩɪɚ-

ɰɿɜɧɢɤ ɩɨɜɢɧɟɧ ɡ ɩɨɜɚɝɨɸ ɜɿɞɧɨ-

ɫɢɬɢɫɶ ɞɨ ɩɪɢɫɭɬɧɨɫɬɿ ɝɨɫɬɹ.

50 Em

ee is attentive to the

guest’s needs at all times.

ɚɰɿɜɧɢɤ ɩɨɜɢɧɟɧ ɛ

ɬɢ

ɜɚɠɧɢɣ

ɞɨ ɩɨɬɪɟɛ ɝɨɫɬɹ ɤɨɠɧɨɝɨ ɪɚɡɭ.

PRODUCT — BUFFET

(IF APPLICABLE):

ɉɊɈȾɍɄɌ — ɒȼȿɐɖɄɂɃ ɋɌȱɅ

(əɄɓɈ ɇȿɈȻɏȱȾɇɈ):

51 The buffet must be attractive in

presentation.

ɒɜɟɞɫɶɤɢɣ ɫɬɿɥ ɩɨɜɢɧɟɧ ɜɢɝɥɹɞɚ-

ɬɢ ɩɪɢɜɚɛɥɢɜɨ.

52 Buffet must be clean and free of

any debris (i.e. behind and on top).

ɒɜɟɞɫɶɤɢɣ ɫɬɿɥ ɩɨɜɢɧɟɧ ɛɭɬɢ ɱɢ-

ɫɬɢɦ ɿ ɩ

ɢɛ

ɚɧɢɦ

(

ɩɨ

ɹɞ ɫɬɨɥ

ɿ ɧɚ ɫɬɨɥɿ).

53 An

unidentifiable food o

evera

e items must be clearl

labelled.

Ȼɭɞɶ-ɹɤɿ ɩɪɨɞɭɬɢ ɮɚɛɪɢɱɧɨʀ ɭɩɚ-

ɤɨɜɤɢ ɚɛɨ ɧɚɩɨʀ, ɩɨɜɢɧɧɿ ɛ

ɬɢ ɿɡ

ɱɿɬɤɢɦɢ ɟɬɢɤɟɬɤɚɦɢ.

54 Labels must be clean and uniform

in appearance.

Ɏɿ

ɦɨɜɿ ɟɬɢɤɟɬɤɢ ɩɨɜɢɧɧɿ ɛ

ɬɢ

ɱɢɫɬɢɦɢ ɿ ɨɞɧɚɤɨɜɿ ɧɚ ɜɢɝɥɹɞ.

All dishes must be re

lenished as

required.

ɍɫɿ ɫɬɪɚɜɢ ɩɨɜɢɧɧɿ ɛɭɬɢ ɪɨɡɦɿ-

ɳɟɧɧɿ ɡɝɿɞɧɨ ɧɟɨɛɯɿɞɧɨɫɬɿ.

416

ɉɪɨɞɨɜɠɟɧɧɹ ɞɨɞ. ȼ

PRODUCT — BUFFET

(IF APPLICABLE):

ɉɊɈȾɍɄɌ — ɒȼȿɐɖɄɂɃ ɋɌȱɅ

(əɄɓɈ ɇȿɈȻɏȱȾɇɈ):

56 The a

riate crocker

must be

available.

ȼɿɞɩɨɜɿɞɧɢɣ ɩɨɫ

ɞ ɩɨɜɢɧɟɧ ɛ

ɬɢ

ɩɪɢɫɭɬɧɿɣ.

In the case of a hot buffet, warmed

plates must be available.

əɤɳɨ ɧɚ ɫɬɨɥɿ ɽ ɝɚɪɹɱɿ ɫɬɪɚɜɢ, ɩɨ-

ɜɢɧɧɿ ɛɭɬɢ ɬɟɩɥɿ ɬɚɪɿɥɤɢ.

58 Serviettes must be provided for the

warm plates.

Ⱦɥɹ ɬɟɩɥɨɝɨ ɩɨɫ

ɩɨɜɢɧɧɿ ɛ

ɬɢ

ɫɟɪɜɟɬɤɢ.

The a

riate service utensils

must be clean and available.

ɍɫɿ ɜɿɞɩɨɜɿɞɧɟ ɩ

ɢɛɨ

ɢ ɩɨɜɢɧɧɿ

ɛɭɬɢ ɱɢɫɬɢɦɢ ɿ ɞɨɫɬɭɩɧɢɦɢ.

60 Cook should be

resent behind the

buffet at all times.

ɉɨɪɹɞ ɡɿ ɫɬɨɥɨɦ ɩɨɫɬɿɣɧɨ ɩɨɜɢɧɟɧ

ɛɭɬɢ ɩɪɢɫɭɬɧɿɣ ɩɨɜɚɪ.

The cook has to be well informe

of buffet items.

ɉɨɜɚɪ ɩɨɜɢɧɟɧ ɞɨɛɪɟ ɡɧɚɬɢ ɫɬɪɚɜɢ

ɧɚɤɪɢɬɨɝɨ ɫɬɨɥɭ.

62 In the case of hot foods the coo

must

resent a clean warm

late

with a serviette to the guest.

ɍ ɜɢɩɚɞɤɭ, ɹɤɳɨ ɫɬɪɚɜɢ ɽ ɝɚɪɹɱɢ-

ɦɢ, ɩɨɜɚ

ɩɨɜɢɧɟɧ ɧɚɞɚɬɢ ɝɨɫɬɸ

ɱɢɫɬɢɣ ɬɟɩɥɢɣ ɩɨɫɭɞ ɿɡ ɫɟɪɜɟɬɤɚɦɢ.

63 Cook must inform

uest if

late

was hot.

əɤɳɨ ɬɚɪɿɥɤɢ ɽ ɝɚɪɹɱɿ, ɩɨɜɚɪ ɩɨ-

ɜɢɧɟɧ ɩɪɨ ɰɟ ɩɨɜɿɞɨɦɢɬɢ.

64 The cook must be neatly presented

in a clean and complete uniform.

ɯɚ

ɩɨɜɢɧɟɧ ɜɢɝɥɹɞɚɬɢ ɨɯɚɣɧɨ

ɜ ɱɢɫɬɨɦ

ɿ ɩɨɜɧɨɦ

ɤɨɦɩɥɟɤɬɿ

ɭɧɿɮɨɪɦɢ.

PRODUCT — MENU AND FOOD: ɉɊɈȾɍɄɌ — Ɇȿɇɘ ɌȺ ȲɀȺ:

65 The menu must be clean and in

good repair.

Ɇɟɧɸ ɩɨɜɢɧɧɟ ɛɭɬɢ ɱɢɫɬɢɦ ɿ ɞɨɛ-

ɪɟ ɩɿɞɝɨɬɨɜɥɟɧɢɦ.

66 The food must be

resented in an

appealing manner.

Ȳɠɭ ɧɟɨɛɯɿɞɧɨ ɩɨɞɚɜɚɬɢ ɭ ɜɜɿɱɥɢ-

ɜɿɣ (ɜɢɲɭɤɚɧɿɣ) ɦɚɧɟɪɿ.

67 There must be a

ood selection of

breakfast items available (i.e. fresh

fruits, cereals, pastries, cold meats,

egg dishes, etc.).

ɉɨɜɢɧɟɧ ɛɭɬɢ ɜɟɥɢɤɢɣ ɜɢɛɿɪ ɫɬɪɚɜ

ɧɚ ɫɧɿɞɚɧɨɤ

(

ɫɜɿɠɿ ɨɜɨɱɿ, ɡɥɚɤɢ,

ɯɨɥɨɞɧɿ ɡɚɤ

ɫɤɢ, ɫɬ

ɚɜɢ ɡ ɹɽɰɶ

ɬɚ ɿɧ.).

The food must directl

resemble

its descri

tion from the restauran

menu.

ɋɬɪɚɜɢ ɩɨɜɢɧɧɿ ɩɨɜɧɿɫɬɸ ɜɿɞɩɨɜɿ-

ɞɚɬɢ ʀɯɧɶɨɦɭ ɨɩɢɫɭ ɜ ɦɟɧɸ ɪɟɫɬɨ-

ɪɚɧɭ.

417

ɉɪɨɞɨɜɠɟɧɧɹ ɞɨɞ. ȼ

PRODUCT — MENU AND FOOD: ɉɊɈȾɍɄɌ — Ɇȿɇɘ ɌȺ ȲɀȺ:

69 The food must be fresh and of

good flavour.

Ȳɠɚ ɩɨɜɢɧɧɚ ɛɭɬɢ ɫɜɿɠɨɸ ɿ ɩɪɢɽɦ-

ɧɨɸ ɧɚ ɡɚɩɚɯ (ɫɦɚɤ).

Food must be served at the correc

temperature.

Ȳɠɚ ɩɨɜɢɧɧɚ ɩɨɞɚɜɚɬɢɫɶ ɧɟɨɛɯɿɞ-

ɧɨʀ ɬɟɦɩɟɪɚɬɭɪɢ.

The texture and colour of the foo

must be acceptable.

Ɍɟɤɫɬɭɪɚ ɬɚ ɤɨɥɿɪ ʀɠɿ ɩɨɜɢɧɧɿ ɛɭɬɢ

ɞɨɩɭɫɬɢɦɿ.

72 Portions must be of acce

table

size.

ɉɨ

ɰɿʀ ɩɨɜɢɧɧɿ ɛ

ɬɢ ɫɬɚɧɞɚ

ɬɧɨɝɨ

ɫɟɪɜɿɪɭɜɚɧɧɹ.

73 The food mi

ht be cooked as

requested.

ɋɬɪɚɜɚ ɩɨɜɢɧɧɚ ɛɭɬɢ ɩɪɢɝɨɬɨɜɥɟ-

ɧɚ ɡɝɿɞɧɨ ɬɟɯɧɨɥɨɝɿʀ.

74 Oran

efruit

uices must be

freshly squeezed.

Ⱥɩɟɥɶɫɢɧɨɜɢɣ/ɝɪɟɣɮɪɭɤɬɨɜɢɣ ɫɨ-

ɤɢ ɩɨɜɢɧɧɿ ɛɭɬɢ ɫɜɿɠɨɜɢɬɢɫɧɭɬɢ-

ɦɢ.

75 Coffee/tea must be hot and freshl

brewed.

Ʉɚɜɚ ɬɚ ɱɚɣ ɩɨɜɢɧɧɿ ɛɭɬɢ ɝɚɪɹɱɢ-

ɦɢ ɿ ɫɜɿɠɨɡɚɜɚɪɟɧɿ.

PRODUCT —

TABLE LAYOUT:

ɉɊɈȾɍɄɌ —

ɊɈɁɆȱɓȿɇɇə ɋɌɈɅȱȼ:

76 All tables in the restaurant must be

consistently laid up.

ɍɫɿ ɫɬɨɥɢ ɩɨɜɢɧɧɿ ɛ

ɬɢ ɧɚɤ

ɢɬɿ

(ɪɨɡɫɟɪɜɿɪɨɜɚɧɿ) ɡɝɿɞɧɨ ɜɢɦɨɝ.

The table cloth must be clean,

ressed and free of an

stains

tears.

ɋɤɚɬɟ

ɬɢɧɚ ɩɨɜɢɧɧɚ ɛ

ɬɢ ɱɢɫɬɚ,

ɜɢɩ

ɚɫɨɜɚɧɚ, ɛɟɡ ɠɨɞɧɢɯ ɩɥɹɦ ɬɚ

ɩɨɲɤɨɞɠɟɧɶ.

78 Correct cutler

must be used fo

its intended purpose and it must be

clean and match in pattern.

ɉɨɜɢɧɧɿ ɜɢɤɨɪɢɫɬɨɜɭɜɚɬɢɫɶ ɜɿɞ-

ɩɨɜɿɞɧɿ ɫɬɨɥɨɜɿ ɩ

ɢɛɨ

ɢ ɡɝɿɞɧɨ

ɢɡɧɚɱɟɧɧɹ; ɜɨɧɢ ɩɨɜɢɧɧɿ ɛ

ɬɢ

ɱɢɫɬɢɦɢ ɿ ɜɿɞɩɨɜɿɞɚɬɢ ɞɢɡɚɣɧɭ.

79 Cutler

silver must be in the case

of a formal restaurant and

ualit

stainless steel must be in

the case of an informal restaurant.

əɤɳɨ ɪɟɫɬɨɪɚɧ ɨɮɿɰɿɣɧɢɣ, ɫɬɨɥɨɜɿ

ɢɛɨ

ɢ ɩɨɜɢɧɧɿ ɛ

ɬɢ ɡɿ ɫ

ɿɛɥɚ,

ɚɛɨ ɡ ɦɟɬɚɥ

ɛɟɡɞɨɝɚɧɧɨʀ ɹɤɨɫɬɿ

ɭ ɜɢɩɚɞɤɭ ɧɟɨɮɿɰɿɣɧɨɝɨ ɪɟɫɬɨɪɚɧɭ.

80 Crockery must be clean, unchip-

ped and matching in pattern.

ɉɨɫɭɞ ɩɨɜɢɧɟɧ ɛɭɬɢ ɱɢɫɬɢɣ ɧɟ-

ɩɨɲɤɨɞɠɟɧɢɣ ɿ ɜɿɞɩɨɜɿɞɚɬɢ ɞɢ-

ɡɚɣɧɭ.

418

ɉɪɨɞɨɜɠɟɧɧɹ ɞɨɞ. ȼ

PRODUCT —

TABLE LAYOUT:

ɉɊɈȾɍɄɌ —

ɊɈɁɆȱɓȿɇɇə ɋɌɈɅȱȼ:

81 The

lassware must be clean,

unchi

ed and matchin

pattern.

ɋɤɥɹɧɢɣ ɩɨɫɭɞ ɩɨɜɢɧɟɧ ɛɭɬɢ ɱɢɫ-

ɬɢɣ, ɧɟɩɨɲɤɨɞɠɟɧɢɣ ɿ ɜɿɞɩɨɜɿɞɚɬɢ

ɞɢɡɚɣɧɭ.

82 Place mats must be clean and free

of debris.

ɉɨɤɪɢɬɬɹ ɭ ɪɟɫɬɨɪɚɧɿ ɩɨɜɢɧɧɟ ɛɭ-

ɬɢ ɱɢɫɬɟ ɿ ɛɟɡ ɫɦɿɬɬɹ.

83 The butter must be rolled/cut,

fresh and well presented.

Ɇɚɫɥɨ ɩɨɜɢɧɧɨ ɛ

ɬɢ ɩɨ

ɿɡɚɧɟ,

ɫɜɿɠɟ ɿ ɝɚɪɧɨ ɩɨɞɚɧɟ.

84 Butter dish must be full. ɉɨɫɭɞ ɡ ɦɚɫɥɨɦ ɩɨɜɢɧɟɧ ɛɭɬɢ ɧɚ-

ɩɨɜɧɟɧɢɣ.

85 The na

kin must be clean,

resse

and free of an

stains/tears

and

er serviettes are no

acceptable).

ɋɟɪɜɟɬɤɢ ɩɨɜɢɧɧɿ ɛɭɬɢ ɱɢɫɬɿ, ɜɢ-

ɚɫɨɜɚɧɿ ɛɟɡ ɠɨɞɧɢɯ ɩɥɹɦ/ɞɿ

ɨɤ

(ɩɚɩɟɪɨɜɿ ɫɟɪɜɟɬɤɢ ɧɟ ɜɢɤɨɪɢɫɬɨ-

ɜɭɸɬɶɫɹ).

86 The salt and

er cruets must be

available, clean and full.

ɇɚ ɫɬɨɥɿ ɩɨɜɢɧɟɧ ɛɭɬɢ ɜɿɞɩɨɜɿɞ-

ɧɢɣ ɩɨɫ

ɞ ɡɿ ɫɿɥɥɸ ɬɚ ɩɟ

ɰɟɦ,

ɜɨɧɢ ɩɨɜɢɧɧɿ ɛɭɬɢ ɱɢɫɬɿ ɿ ɧɚɩɨɜ-

ɧɟɧɧɿ.

87 The su

ar selection must include

white, brown and sweetener.

ȼɢɛɿ

ɪɭ

ɩɨɜɢɧɟɧ ɜɤɥɸɱɚɬɢ

—

ɛɿɥɢɣ, ɤɨɪɢɱɧɟɜɢɣ ɿ ɡɚɦɿɧɧɢɤ ɰɭɤɪɭ.

In the case of su

ar cubes su

tongs/spoons must present.

əɤɳɨ ɰ

ɤɨ

ɿɧɚɞ, ɞɥɹ ɧɶɨɝɨ

ɩɨɜɢɧɧɿ ɛɭɬɢ ɳɢɩɰɿ/ɥɨɠɤɚ.

There must be a minimum of three

different

reserves available on

the table or at the buffet.

ɇɚ ɲɜɟɞɫɶɤɨɦɭ ɫɬɨɥɿ ɩɨɜɢɧɧɨ ɛɭ-

ɬɢ ɩɪɢɧɚɣɦɧɿ 3 ɪɿɡɧɢɯ ɤɨɧɫɟɪɜɢ.

PRODUCT — PHYSICAL

CONDITION OF RESTAURANT:

ɉɊɈȾɍɄɌ — ɎȱɁɂɑɇɂɃ ɋɌȺɇ

ɊȿɋɌɈɊȺɇɍ:

News

ers must be available a

the entrance to the restaurant.

ɢ ɜɯɨɞɿ ɞɨ

ɟɫɬɨ

ɚɧɚ ɩɨɜɢɧɧɿ

ɛɭɬɢ ɝɚɡɟɬɢ.

91 The car

et/tiles must be free an

clean of any stains or debris.

Ʉɢɥɢɦ/ɩɥɢɬɤɚ ɩɨɜɢɧɧɿ ɛ

ɬɢ ɱɢɫɬɿ,

ɛɟɡ ɩɥɹɦ ɬɚ ɫɦɿɬɬɹ.

92 All li

ht fixtures must be full

illuminated.

ɍɫɿ ɨɫɜɿɬɥɸɜɚɥɶɧɿ ɩɪɢɥɚɞɢ ɩɨɜɢ-

ɧɧɿ ɛɭɬɢ ɩɨɜɧɿɫɬɸ ɨɫɜɿɬɥɟɧɿ.

419

ɉɪɨɞɨɜɠɟɧɧɹ ɞɨɞ. ȼ

PRODUCT — PHYSICAL

CONDITION OF RESTAURANT:

ɉɊɈȾɍɄɌ — ɎȱɁɂɑɇɂɃ ɋɌȺɇ

ɊȿɋɌɈɊȺɇɍ:

93 All walls must be clean and free of

any chips, scuffs or marks.

ɍɫɿ ɫɬɿɧɢ ɩɨɜɢɧɧɿ ɛ

ɬɢ ɱɢɫɬɿ ɛɟɡ

ɛɭɞɶ-ɹɤɢɯ ɩɨɲɤɨɞɠɟɧɶ ɚɛɨ ɡɚ-

ɛɪɭɞɧɟɧɧɹ.

94 All mirrors must be

olished an

free of any smudges.

ɍɫɿ ɞɡɟɪɤɚɥɚ ɩɨɜɢɧɧɿ ɛɭɬɢ ɩɪɨ-

ɬɟɪɬɢɦɢ ɛɟɡ ɛɭɞɶ-ɹɤɢɯ ɩɥɹɦ.

95 All windows must be clean an

free of any streaks or spots.

ɍɫɿ ɜɿɤɧɚ ɩɨɜɢɧɧɿ ɛ

ɬɢ ɱɢɫɬɿ, ɛɟɡ

ɛɭɞɶ-ɹɤɨɝɨ ɡɚɛɪɭɞɧɟɧɧɹ.

96 All

lant and floral decorations

must be fresh.

ɍɫɿ ɜɚɡɨɧɢ ɬɚ ɤɜɿɬɤɨɜɿ ɞɟɤɨ

ɚɰɿʀ

ɩɨɜɢɧɧɿ ɛɭɬɢ ɫɜɿɠɿ.

97 Side stations must be clean at all

times.

ɋɟ

ɜɿɫɧɿ ɫɬɨɥɢ ɩɨɜɢɧɧɿ ɛ

ɬɢ

ɱɢɫɬɿ.

98 The table must be steady. ɍɫɿ ɫɬɨɥɢ ɩɨɜɢɧɧɿ ɦɿɰɧɨ ɫɬɨɹɬɢ.

99 The table/chair legs must be free of

scuffs/scratches and match in

colour.

ɇɿɠɤɢ ɫɬɨɥɿɜ/ɤɪɿɫɟɥ ɩɨɜɢɧɧɿ ɛɭ-

ɬɢ ɛɟɡ ɛ

ɞɶ-ɹɤɢɯ ɩɨɲɤɨɞɠɟɧɶ

ɿ ɜɿɞɩɨɜɿɞɚɬɢ ɩɨ ɤɨɥɶɨɪɭ.

100 The chair’s u

holster

must be

clean, matching and in good repair.

Ɇ’ɹɤɟ ɩɨɤɪɢɬɬɹ ɧɚ ɤɪɿɫɥɚɯ ɩɨɜɢ-

ɧɧɨ ɛ

ɬɢ ɱɢɫɬɢɦ, ɩɿɞɯɨɞɢɬɢ ɩɨ

ɞɢɡɚɣɧɭ ɿ ɜ ɞɨɛɪɨɦɭ ɫɬɚɧɿ.

101

The restaurant must be at an

ambient/comfortable temperature.

Ɍɟɦɩɟɪɚɬɭɪɚ ɜ ɪɟɫɬɨɪɚɧɿ ɩɨɜɢ-

ɧɧɚ ɛɭɬɢ ɤɨɦɮɨɪɬɧɚ/ɤɿɦɧɚɬɧɨɸ.

102 Restaurant must be free of an

noise/odour from the kitchen.

ɟɫɬɨ

ɚɧɿ ɧɟ ɩɨɜɢɧɧɨ ɛ

ɬɢ

ɲɭɦɭ/ɫɬɨɪɨɧɧɿɯ ɡɚɩɚɯɿɜ ɡ ɤɭɯɧɿ.

RESTAURANT ɊȿɋɌɈɊȺɇ

STANDARDS —

RESERVATIONS:

ɋɌȺɇȾȺɊɌɂ —

ɊȿɁȿɊȼɍȼȺɇɇə:

1 The tele

hone must be answere

within 3 rings or 10 seconds.

ȼɿɞɩɨɜɿɞɶ ɧɚ ɬɟɥɟɮɨɧɧɢɣ ɞɡɜɿɧɨɤ

ɩɨɜɢɧɧɚ ɛɭɬɢ ɭɩɪɨɞɨɜɠ 3 ɞɡɜɿɧ-

ɤɿɜ ɚɛɨ 10 ɫɟɤ.

2 The em

ee must answer the

phone with the appropriate greeting

(good morning/afternoon) and iden-

tify the department.

ɉɪɚɰɿɜɧɢɤ ɩɨɜɢɧɟɧ ɜɿɞɩɨɜɿɫɬɢ ɧɚ

ɬɟɥɟɮɨɧɧɢɣ ɞɡɜɿɧɨɤ ɡ ɜɿɞɩɨɜɿɞ-

ɧɢɦ ɜɿɬɚɧɧɹɦ

(

ɞɨɛ

ɨɝɨ

ɚɧɤ

ɭ/

ɞɨɛɪɨɝɨ ɞɧɹ ɿ ɧɚɡɜɚɬɢ ɜɿɞɞɿɥ).

420

ɉɪɨɞɨɜɠɟɧɧɹ ɞɨɞ. ȼ

STANDARDS —

RESERVATIONS:

ɋɌȺɇȾȺɊɌɂ —

ɊȿɁȿɊȼɍȼȺɇɇə:

3 Em

ee must obtain the

uest’s

name and use it at least once

during the conversation.

ɚɰɿɜɧɢɤ ɞɿɡɧɚɽɬɶɫɹ ɿɦ’ɹ ɝɨɫɬɹ

ɿɜɢɤɨ

ɢɫɬɨɜ

ɽ ɣɨɝɨ ɩ

ɢɧɚɣɦɧɿ

ɨɞɢɧ ɪɚɡ ɭɩɪɨɞɨɜɠ ɪɨɡɦɨɜɢ.

4 Em

ee must obtain number of

people dining.

ɉɪɚɰɿɜɧɢɤ ɩɨɜɢɧɟɧ ɞɿɡɧɚɬɢɫɶ ɤɿɥɶ-

ɤɿɫɬɶ ɨɫɿɛ ɧɚ ɨɛɿɞ.

5 Em

ee must ascertain dinin

time.

ɚɰɿɜɧɢɤ ɩɨɜɢɧɟɧ ɞɿɡɧɚɬɢɫɶ ɱɚɫ

ɨɛɿɞɭ.

6 Em

ee must obtain tele

hone

room number.

ɉɪɚɰɿɜɧɢɤ ɩɨɜɢɧɟɧ ɞɿɡɧɚɬɢɫɶ ɧɨ-

ɦɟɪ ɤɿɦɧɚɬɢ/ɬɟɥɟɮɨɧɭ.

7 The em

ee must re

eat an

confirm the details.

ɚɰɿɜɧɢɤ ɩɨɜɢɧɟɧ ɩɨɜɬɨ

ɢɬɢ

ɿ ɭɬɨɱɧɢɬɢ ɞɟɬɚɥɿ.

The em

ee must thank the

guest.

ɉɪɚɰɿɜɧɢɤ ɞɹɤɭɽ ɝɨɫɬɸ.

STANDARDS —

ARRIVAL/SEATING:

ɋɌȺɇȾȺɊɌɂ —

ɉɊɂȻɍɌɌə/ɊɈɁɋȺȾɀȿɇɇə:

9 The

uest must be

reeted o

acknowled

ed within 30 seconds

upon entering the restaurant.

ɉɪɚɰɿɜɧɢɤ ɩɨɜɢɧɟɧ ɜɩɿɡɧɚɬɢ ɿ ɩɪɢ-

ɜɿɬɚɬɢ ɝɨɫɬɹ ɭɩɪɨɞɨɜɠ 30 ɫɟɤ. ɡ ɦɨ-

ɦɟɧɬɭ ɤɨɥɢ ɝɿɫɬɶ ɡɚɣɲɨɜ ɞɨ ɪɟɫɬɨ-

ɪɚɧɭ.

10 The guest must greete in a friendly

and pleasant manner.

Ƚɨɫɬɹ ɜɿɬɚɸɬɶ ɭ ɜɜɿɱɥɢɜɿɣ ɿ ɞɨɛɪɨ-

ɡɢɱɥɢɜɿɣ ɦɚɧɟɪɿ.

The host must ascertain

uest’s

name and use it durin

interactions.

Ƚɨɫɩɨɞɚ

ɞɿɡɧɚɽɬɶɫɹ ɿɦ’ɹ ɝɨɫɬɹ

ɿɡɜɟ

ɬɚɽɬɶɫɹ ɩɨ ɿɦɟɧɿ ɩ

ɢɧɚɣɦɧɿ

ɨɞɢɧ ɪɚɡ ɭɩɪɨɞɨɜɠ ɪɨɡɦɨɜɢ.

12 Host must ask

uest to follow

him/her to the table.

Ƚɨɫɩɨɞɚ

ɨɩɨɧ

ɽ ɝɨɫɬɸ ɩ

ɨɣɬɢ

ɡɚ ɧɢɦ ɞɨ ɫɬɨɥɚ.

The host must seat the

ues

within 1 minute of their arrival.

Ⱥɞɦɿɧɿɫɬ

ɚɬɨ

ɩɨɜɢɧɟɧ ɩɨɫɚɞɢɬɢ

ɝɨɫɬɹ

ɨɞɨɜɠ ɨɞɧɨʀ ɯɜɢɥɢɧɢ

ɡ ɦɨɦɟɧɬɚ ɩɪɢɛɭɬɬɹ.

14 The host must seat the

uest at a

fully laid table.

Ⱥɞɦɿɧɿɫɬ

ɚɬɨ

ɩɨɜɢɧɟɧ ɩɨɫɚɞɢɬɢ

ɝɨɫɬɹ ɡɚ ɩɨɜɧɿɫɬɸ ɫɟ

ɜɿ

ɨɜɚɧɢɣ

ɫɬɿɥ.