Мальська М.П. Готельний бізнес: теорія та практика

421

ɉɪɨɞɨɜɠɟɧɧɹ ɞɨɞ. ȼ

STANDARDS —

ARRIVAL/SEATING:

ɋɌȺɇȾȺɊɌɂ —

ɉɊɂȻɍɌɌə/ɊɈɁɋȺȾɀȿɇɇə:

15 Host must offer chair assistance. Ⱥɞɦɿɧɿɫɬɪɚɬɨɪ ɩɨɜɢɧɟɧ ɞɨɩɨɦɨɝɬɢ

ɡ ɤɪɿɫɥɨɦ.

16 The host must remove covers if

necessary.

Ⱥɞɦɿɧɿɫɬ

ɚɬɨ

ɩɨɜɢɧɟɧ ɡɚɛ

ɚɬɢ

ɤɪɢɲɤɢ ɩɪɢ ɧɟɨɛɯɿɞɧɨɫɬɿ.

17 The host must

resent the menu

wine list.

Ⱥɞɦɿɧɿɫɬɪɚɬɨɪ ɩɨɜɢɧɟɧ ɩɪɟɞɫɬɚ-

ɜɢɬɢ ɦɟɧɸ/ɫɩɢɫɨɤ ɜɢɧ.

18 Host must ex

lain an

ecials of

the da

are a

licable

(

i.e. sou

fish, etc.) or any items not avail-

able.

Ⱥɞɦɿɧɿɫɬ

ɚɬɨ

ɩɨɜɢɧɟɧ ɧɚɡɜɚɬɢ

ɫɬ

ɚɜɢ ɞɧɹ

(

ɩ,

ɢɛɚ ɬɚ ɿɧ.

)

ɚɛɨ

ɧɚɡɜɚɬɢ ɬɿ ɫɬ

ɚɜɢ

ɦɟɧɸ ɹɤɢɯ

ɧɟɦɚɽ.

STANDARDS — SERVICE:

ɋɌȺɇȾȺɊɌɂ —

ɈȻɋɅɍȽɈȼɍȼȺɇɇə:

19 A

re-meal drink must be offere

within 5 minutes of seating.

ɚɰɿɜɧɢɤ ɩɨɜɢɧɟɧ ɩɨɞɚɬɢ ɧɚɩɨʀ

ɩɟɪɟɞ ʀɠɟɸ ɭɩɪɨɞɨɜɠ 5 ɯɜ. ɡ ɦɨ-

ɦɟɧɬɚ ɤɨɥɢ ɝɨɫɬɿ ɫɿɥɢ ɡɚ ɫɬɿɥ.

20 The waiter a

roach and

reet the

guest within 10 minutes to take the

food order.

ɿɰɿɚɧɬ ɩɿɞɯɨɞɢɬɶ ɿ ɜɿɬɚɽ ɝɨɫɬɹ

ɨɞɨɜɠ 10 ɯɜ. ɳɨɛ ɨɬ

ɢɦɚɬɢ

ɡɚɦɨɜɥɟɧɧɹ.

21 Waiter have to be able to answe

uestions with re

ard to the

menu and its ingredients.

ɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɜɿɞɩɨɜɿɫɬɢ ɧɚ

ɛɭɞɶ-ɹɤɟ ɡɚɩɢɬɚɧɧɹ ɫɬɨɫɨɜɧɨ ɦɟ-

ɧɸ ɬɚ ɣɨɝɨ ɫɤɥɚɞɨɜɢɯ.

22 The waiter must take orders with

ladies first.

Ɉɮɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɫɩɟɪɲɭ ɨɬɪɢɦɚ-

ɬɢ ɡɚɦɨɜɥɟɧɧɹ ɭ ɠɿɧɤɢ.

23 The waiter must maintain e

contact with the guest ordering.

ɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɩɿɞɬ

ɢɦ

ɜɚɬɢ

ɡɨ

ɨɜɢɣ ɤɨɧɬɚɤɬ ɡ ɝɨɫɬɟɦ ɩɿɞ ɱɚɫ

ɡɚɦɨɜɥɟɧɧɹ.

24 The waiter must accommodate any

reasonable off menu requests.

ɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɡɚɞɨɜɨɥɶɧɢɬɢ

ɜɢɦɨɝɢ ɝɨɫɬɹ ɫɬɨɫɨɜɧɨ ɦɟɧɸ.

25 The waiter must obtain full an

com

lete orders

(

i.e. cookin

instructions, accom

animents,

etc.).

Ɉɮɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɨɬɪɢɦɚɬɢ ɩɨɜɧɟ

ɬɚ ɡɚɜɟɪɲɟɧɟ ɡɚɦɨɜɥɟɧɧɹ (ɜɤɚɡɿɜ-

ɤɢ ɳɨɞɨ ɩɪɢɝɨɬɭɜɚɧɧɹ, ɞɨɩɨɜɧɟɧ-

ɧɹ ɬɚ ɿɧ.).

422

ɉɪɨɞɨɜɠɟɧɧɹ ɞɨɞ. ȼ

STANDARDS — SERVICE:

ɋɌȺɇȾȺɊɌɂ —

ɈȻɋɅɍȽɈȼɍȼȺɇɇə:

26 The waiter must thank the guest. Ɉ

ɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɩɨɞɹɤ

ɜɚɬɢ

ɝɨɫɬɸ.

27 Waiter must take the wine/beve-

e order within 2 minutes of the

food order.

Ɉɮɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɜɡɹɬɢ ɡɚɦɨɜ-

ɥɟɧɧɹ ɜɢɧɚ/ɧɚɩɨʀ

ɨɞɨɜɠ 2 ɯɜ.

ɩɿɫɥɹ ɡɚɦɨɜɥɟɧɧɹ ɫɬɪɚɜ.

28 The em

ee must have

roduct knowled

e with re

ard to

the wines/beverages.

ɚɰɿɜɧɢɤ ɩɨɜɢɧɟɧ ɛ

ɬɢ ɞɨɛ

ɨɛɿɡɧɚɧɢɦ ɭ ɩɪɨɞɭɤɬɚɯ, ɜɢɧɚɯ/ɧɚ-

ɩɨɹɯ.

29 Was wine/bevera

e served within

5 minutes of ordering?

ȼɢɧɨ/ɧɚɩɨʀ ɩɨɞɚɸɬɶɫɹ

ɨɞɨɜɠ

5 ɯɜ. ɩɿɫɥɹ ɡɚɦɨɜɥɟɧɧɹ.

30 Bread/rolls and butter must be

automaticall

served or e

uivalen

(i.e. prawn crackers, olive oil etc.).

ɏɥɿɛ/ɜɢɩɿɱɤɚ ɿ ɦɚɫɥɨ ɬɚ ɟɤɜɿɜɚɥɟɧ-

ɬɢ ɩɨɞɚɸɬɶɫɹ ɨɞ

ɚɡ

(

ɟɜɟɬɤɨɜɿ

ɩɥɚɫɬɿɜɰɿ, ɨɥɢɜɤɨɜɚ ɨɥɿɹ ɬɚ ɿɧ.).

31 The waiter chan

es cutler

accompany order.

ɿɰɿɚɧɬ ɦɿɧɹɽ ɫɬɨɥɨɜɿ ɩ

ɢɛɨ

ɡɝɿɞɧɨ ɡɚɦɨɜɥɟɧɧɹ.

32 The starter must be served within

15 minutes of order/

ɉɨɱɚɬɤɨɜɿ ɫɬɪɚɜɢ ɩɨɞɚɸɬɶɫɹ ɭɩɪɨ-

ɞɨɜɠ 15 ɯɜ. ɡ ɦɨɦɟɧɬɭ ɡɚɦɨɜɥɟɧ-

ɧɹ.

33 The main course must be serve

within 20 minutes of starter bein

removed or within 30 minutes if

no starter was ordered.

Ɉɫɧɨɜɧɚ ɫɬɪɚɜɚ ɩɨɞɚɽɬɶɫɹ ɭɩɪɨ-

ɞɨɜɠ 20 ɯɜ., ɹɤɳɨ ɛ

ɥɚ ɡɚɤ

ɫɤɚ

ɚɛɨ ɩ

ɨɬɹɝɨɦ 30 ɯɜ., ɹɤɳɨ ɡɚɤ

ɫɤɚ

ɧɟ ɡɚɦɨɜɥɹɥɚɫɶ.

34 The correct starter/main course

must be served to the a

riate

guest without prompting.

Ɂɚɤ

ɫɤɚ/ɨɫɧɨɜɧɿ ɫɬ

ɚɜɢ ɩɨɜɢɧɧɿ

ɩɨɞɚɜɚɬɢɫɶ ɜɿɞɩɨɜɿɞɧɨ ɞɨ ɡɚɦɨɜ-

ɥɟɧɧɹ ɝɨɫɬɹ ɛɟɡ ɡɜɨɥɿɤɚɧɧɹ.

35 In the case of two

le dinin

dishes must be served to both

guests at the same time.

əɤɳɨ ɨɛɿɞɚɸɬɶ ɞɜɿ ɨɫɨɛɢ, ɫɬ

ɚɜɢ

ɩɨɜɢɧɧɿ ɩɨɞɚɜɚɬɢɫɶ ɨɛɨɦ ɝɨɫɬɹɦ

ɨɞɧɨɱɚɫɧɨ.

36 The

uest should be advised if the

plate was hot.

Ɉɮɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɩɨɩɟɪɟɞɢɬɢ ɝɨ-

ɫɬɹ ɹɤɳɨ ɬɚɪɿɥɤɚ ɝɚɪɹɱɚ.

37 All

lated items must be serve

with as little disru

tion to the

guest as possible.

ɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɩɨɞɚɬɢ ɫɬ

ɚɜ

ɡ ɤɭɯɧɿ ɝɨɫɬɸ ɡ ɧɚɣɦɟɧɲɢɦɢ ɟɫɬɟ-

ɬɢɱɧɢɦɢ ɩɨɪɭɲɟɧɧɹɦɢ.

423

ɉɪɨɞɨɜɠɟɧɧɹ ɞɨɞ. ȼ

STANDARDS — SERVICE:

ɋɌȺɇȾȺɊɌɂ —

ɈȻɋɅɍȽɈȼɍȼȺɇɇə:

Plate crest must be

ositioned in

either the six o’clock or twelve

position accordingly.

Ʌɨɝɨɬɢɩ ɝɨɬɟɥɸ ɧɚ ɬɚɪɿɥɰɿ ɩɨɜɢ-

ɧɟɧ ɛ

ɬɢ

ɨɡɦɿɳɟɧɢɣ ɧɚ

ɿɜɧɿ ɚɛɨ

18:00 ɝɨɞ. ɚɛɨ ɧɚ

ɿɜɧɿ 12:00 ɝɨɞ.

ɜɿɞɩɨɜɿɞɧɨ.

39 The order must be correct an

complete.

Ɂɚɦɨɜɥɟɧɧɹ ɩɨɜɢɧɧɟ ɛ

ɬɢ ɜɿ

ɧɢɦ

ɿ ɩɨɜɧɢɦ.

40 All a

riate condiments mus

e automaticall

offered

(

i.e. min

sauce, horseradish, mustard,

ketchup etc.).

Ɉɮɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɨɞɪɚɡɭ ɡɚɩɪɨ-

ɩɨɧɭɜɚɬɢ ɩɪɢɩɪɚɜɢ (ɦ’ɹɬɧɢɣ ɫɨɭɫ,

ɯɪɿɧ, ɝɿɪɱɢɰɹ, ɤɟɬɱɭɩ ɬɚ ɿɧ.).

41 Condiments must be served in

riate containers

(

i.e.

decanted from the bottle).

ɉɪɢɩɪɚɜɢ ɩɨɞɚɸɬɶɫɹ ɭ ɜɿɞɩɨɜɿɞ-

ɧɢɯ ɩɨɫɭɞɢɧɚɯ (ɩɟɪɟɥɢɬɿ ɡ ɩɥɹɲɤɢ).

Waiter must clear dishes within

3 minutes of all

uests finishin

their meals.

Ɉɮɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɩɪɢɛɪɚɬɢ ɡɿ ɫɬɨ-

ɥɭ ɭɩɪɨɞɨɜɠ 3 ɯɜ. ɩɿɫɥɹ ɫɩɨɠɢ-

ɜɚɧɧɹ ɫɬɪɚɜɢ.

The waiter must remove side plate,

side knife, butter and cruets on

completion of main course.

ɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɩɟ

ɟɦɿɫɬɢɬɢ

ɜɫɬɨ

ɨɧ

ɬɚ

ɿɥɤ

ɧɿɠ, ɦɚɫɥɨ ɿ

ɝɪɚɮɿɧɢ ɩɿɫɥɹ ɡɚɤɿɧɱɟɧɧɹ ɨɫɧɨɜ-

ɧɢɯ ɫɬɪɚɜ.

44 The waiter must crumb down the

table (if appropriate).

ɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɡɦɟɫɬɢ ɤ

ɢɯɬɢ

ɡɿ ɫɬɨɥɭ (ɹɤɳɨ ɧɟɨɛɯɿɞɧɨ).

45 The waiter must automaticall

offer desserts.

Ɉɮɿɰɿɚɧɬ ɨɞɪɚɡɭ ɩɪɨɩɨɧɭɽ ɞɟɫɟɪɬ.

46 Dessert must be served within ten

minutes of order bein

taken

unless the em

ee informed the

agent of an expected delay.

Ⱦɟɫɟ

ɬ ɩɨɞɚɽɬɶɫɹ

ɨɞɨɜɠ 10 ɯɜ.

ɩɿɫɥɹ ɡɚɦɨɜɥɟɧɧɹ, ɡɚ ɜɢɧɹɬɤɨɦ,

ɤɳɨ ɩ

ɚɰɿɜɧɢɤ ɧɟ ɩɨɩɟ

ɟɞɢɜ

ɨɮɿɰɿɚɧɬɚ ɩɪɨ ɨɱɿɤɭɜɚɧɭ ɡɚɬɪɢɦɤɭ.

47 Waiter automaticall

offers

coffee/tea.

Ɉɮɿɰɿɚɧɬ ɨɞɪɚɡɭ ɩɪɨɩɨɧɭɽ ɤɚ-

ɜɭ/ɱɚɣ.

48 Waiter must clarif

the

uest’s

coffee/tea

reference

(

i.e.

cappuccino, espresso etc.).

Ɉɮɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɡ’ɹɫɭɜɚɬɢ ɩɨ-

ɛɚɠɚɧɧɹ ɝɨɫɬɹ ɫɬɨɫɨɜɧɨ ɤɚɜɢ/ɱɚɸ

(ɤɚɩɭɱɢɧɨ, ɟɫɩɪɟɫɨ ɬɚ ɿɧ.).

424

ɉɪɨɞɨɜɠɟɧɧɹ ɞɨɞ. ȼ

STANDARDS — SERVICE:

ɋɌȺɇȾȺɊɌɂ —

ɈȻɋɅɍȽɈȼɍȼȺɇɇə:

49 Coffee/tea must be served within 5

minutes of order or within 5 minutes

of the dessert being cleared.

Ʉɚɜɚ/ɱɚɣ ɩɨɞɚɸɬɶɫɹ

ɨɞɨɜɠ

5 ɯɜ. ɩɿɫɥɹ ɡɚɦɨɜɥɟɧɧɹ ɚɛɨ 5 ɯɜ.

ɩɿɫɥɹ ɩɪɢɛɢɪɚɧɧɹ ɞɟɫɟɪɬɚ.

50 The waiter offers to

our the

coffee/tea.

ɉɪɚɰɿɜɧɢɤ ɩɪɨɩɨɧɭɽ ɧɚɥɢɬɢ ɤɚ-

ɜɭ/ɱɚɣ.

51 Waiter must offer milk/cream with

the coffee/tea.

ɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɡɚɩ

ɨɩɨɧ

ɜɚɬɢ

ɞɨ ɤɚɜɢ ɦɨɥɨɤɨ/ ɜɟɪɲɤɢ.

52 A selection of

etit fours/mints

astries must accom

the

coffee/tea (or equivalent).

Ⱦɨ ɤɚɜɢ ɩɨɜɢɧɟɧ ɛ

ɬɢ ɞɨɫɬɚɬɧɿɣ

ɜɢɛɿɪ ɦɿɧɿ ɜɢɩɿɱɤɢ/ɥɶɨɞɹɧɢɤɿɜ/ɤɨɧ-

ɞɢɬɟɪɫɶɤɢɯ ɜɢɪɨɛɿɜ (ɚɛɨ ɟɤɜɿɜɚɥɟ-

ɧɬɢ).

Waiter must automaticall

offe

coffee/tea refills.

ɿɰɿɚɧɬ ɨɞ

ɚɡ

ɨɩɨɧ

ɽ ɞɨɥɢɬɢ

ɤɚɜɭ/ɱɚɣ.

54 Waiter must cleare ashtra

s ever

time a

uest extin

uished a

cigarette.

Ɉɮɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɡɚɦɿɧɢɬɢ ɩɨ-

ɩɿɥɶɧɢɱɤɭ ɤɨɠɧɨɝɨ ɪɚɡɭ ɩɿɫɥɹ ɬɨ-

ɝɨ, ɤɨɥɢ ɝɿɫɬɶ ɝɚɫɢɬɶ ɫɢɝɚɪɟɬɭ.

An em

ee must visit the table

to ascertain at an

oint if service

is satisfactory.

Ɉɮɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɩɿɞɿɣɬɢ ɞɨ ɫɬɨ-

, ɳɨɛ ɞɿɡɧɚɬɢɫɶ ɱɢ ɡɚɞɨɜɨɥɟɧɿ

ɝɨɫɬɿ ɨɛɫɥɭɝɨɜɭɜɚɧɧɹɦ.

Waiter must thank/aknowledge the

gest upon leaving the restaurant.

Ɉɮɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɩɨɞɹɤɭɜɚɬɢ ɝɨɫ-

ɬɸ, ɤɨɥɢ ɜɿɧ ɩɨɤɢɞɚɽ ɪɟɫɬɨɪɚɧ.

STANDARDS —

WINE/BEVERAGE SERVICE:

ɋɌȺɇȾȺɊɌɂ — ɈȻɋɅɍȽɈȼɍ-

ȼȺɇɇə, ȼɂɇɈ/ɇȺɉɈȲ:

57 The waiter must

resent the wine

to the guest.

ɿɰɿɚɧɬ ɦɚɽ ɩ

ɟɡɟɧɬ

ɜɚɬɢ ɜɢɧɨ

ɝɨɫɬɸ.

58 The waiter must o

en the wine in

front of the guest.

ɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɜɿɞɤɨ

ɤɨɜ

ɜɚɬɢ

ɜɢɧɨ ɧɚɩɪɨɬɢ ɝɨɫɬɹ.

59 The waiter must

our a small

amount of wine for host to sample.

Ɉɮɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɧɚɥɢɬɢ ɧɟɜɟɥɢ-

ɤɭ ɤɿɥɶɤɿɫɬɶ ɜɢɧɚ ɝɨɫɬɸ, ɞɥɹ ɞɟɝɭ-

ɫɬɭɜɚɧɧɹ.

60 The waiter must serve the wine

—

ladies first.

ɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɫɩɟ

ɧɚɥɢɬɢ

ɜɢɧɨ ɠɿɧɰɿ.

425

ɉɪɨɞɨɜɠɟɧɧɹ ɞɨɞ. ȼ

STANDARDS —

WINE/BEVERAGE SERVICE:

ɋɌȺɇȾȺɊɌɂ — ɈȻɋɅɍȽɈȼɍ-

ȼȺɇɇə, ȼɂɇɈ/ɇȺɉɈȲ:

61 The waiter must fill the

lasses

appropriately.

Ɉɮɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɧɚɩɨɜɧɢɬɢ ɤɟ-

ɥɢɯ ɜɢɧɨɦ.

62 White wine must be served fro

an ice bucket.

Ȼɿɥɟ ɜɢɧɨ ɧɟɨɛɯɿɞɧɨ ɩɨɞɚɜɚɬɢ

ɡ ɩɨɫɭɞɭ ɞɥɹ ɨɯɨɥɨɞɠɟɧɧɹ.

63 Red wine must be served at room

tem

erature and white wine mus

be chilled.

ɜɨɧɟ ɜɢɧɨ ɧɟɨɛɯɿɞɧɨ ɩɨɞɚɜɚɬɢ

ɤɿɦɧɚɬɧɨʀ ɬɟɦɩɟɪɚɬɭɪɢ, ɚ ɛɿɥɟ ɜɢ-

ɧɨ — ɨɯɨɥɨɞɠɟɧɢɦ.

64 The waiter must to

the

lass

as required.

ɿɰɿɚɧɬ ɧɚɩɨɜɧɸɽ ɤɟɥɢɯ ɡɝɿɞɧɨ

ɧɟɨɛɯɿɞɧɨɫɬɿ.

65 In the case of a beverage, the drink

must be correctly garnished.

ɍ ɜɢɩɚɞɤɭ ɧɚɩɨʀɜ, ɜɢɩɢɜɤɚ ɩɨɜɢɧ-

ɧɚ ɛɭɬɢ ɨɮɨɪɦɥɟɧɚ ɡɝɿɞɧɨ ɧɨɪɦ.

66 The bevera

e must be

oured in

front of the

uest in the case of

canned, bottled or mixed drinks

(i.e. not prepoured).

ɇɚɩɿɣ ɧɚɥɢɜɚɽɬɶɫɹ ɧɚɜɩ

ɨɬɢ ɝɨɫɬɹ

ɹɤɳɨ ɧɚɩɿɣ ɩɨɬɪɿɛɧɨ ɧɚɥɢɬɢ ɡ ɝɪɚ-

ɮɿɧɚ, ɩɥɹɲɤɢ ɬɚ ɿɧ.

67 The waiter must handle

lassware

the stem and base of

lass at all

times.

ɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɬ

ɢɦɚɬɢ ɛɨɤɚɥ

ɡɚ ɧɿɠɤɭ ɚɛɨ ɡɚ ɨɫɧɨɜɭ.

68 Waiter must offer an additional

beverage within 2 minutes of drink

being empty.

ɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɡɚɩ

ɨɩɨɧ

ɜɚɬɢ

ɳɟ ɧɚɩɿɣ ɩɪɨɬɹɝɨɦ 2 ɯɜ. ɩɿɫɥɹ ɫɩɨ-

ɠɢɜɚɧɧɹ ɧɚɩɨɸ.

SALES: ɉɊɈȾȺɀ:

69 Waiter must automaticall

a starter for each guest.

Ɉɮɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɨɞɪɚɡɭ ɤɨɠɧɨ-

ɦɭ ɝɨɫɬɸ ɡɚɩɪɨɩɨɧɭɜɚɬɢ ɡɚɤɭɫɤɭ.

70 Waiter automaticall

must su

side orders (if applicable).

Ɉɮɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɨɞɪɚɡɭ ɡɚɩɪɨ-

ɩɨɧ

ɜɚɬɢ ɞɨɞɚɬɤɨɜɟ ɡɚɦɨɜɥɟɧɧɹ

(ɭ ɜɿɞɩɨɜɿɞɧɨɫɬɿ).

71 Waiter must u

sell with wine

order

(

i.e. recommend a wine to

accompany the meal).

ɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɩ

ɨɞɨɜɠ

ɜɚɬɢ

ɨɞɚɠ ɲɥɹɯɨɦ ɡɚɦɨɜɥɟɧɧɹ ɜɢɧɚ

(ɩɪɨɩɨɧɭɽ ɜɢɧɨ ɞɨ ʀɠɿ).

72 Waiter automaticall

offers

additional bottle of wine/wate

upon completion of the first.

Ɉɮɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɨɞɪɚɡɭ ɡɚɩɪɨ-

ɩɨɧɭɜɚɬɢ ɞɨɞɚɬɤɨɜɭ ɩɥɹɲɤɭ ɜɢ-

ɧɚ/ɜɨɞɢ ɩɿɫɥɹ ɡɚɜɟɪɲɟɧɧɹ ɩɟɪɲɨʀ.

426

ɉɪɨɞɨɜɠɟɧɧɹ ɞɨɞ. ȼ

SALES: ɉɊɈȾȺɀ:

Waiter automaticall

must su

mineral water with the meal.

Ɉɮɿɰɿɚɧɬ ɨɞɪɚɡɭ ɩɪɨɩɨɧɭɽ ɦɿɧɟɪɚ-

ɥɶɧɭ ɜɨɞɭ ɞɨ ʀɠɿ.

74 If no dessert was ordered, waite

must offer an alternative

(

i.e.

sorbet/cheese course).

əɤɳɨ ɞɟɫɟɪɬ ɧɟ ɡɚɦɨɜɢɥɢ, ɨɮɿ-

ɰɿɚɧɬ ɩɨɜɢɧɟɧ ɡɚɩɪɨɩɨɧɭɜɚɬɢ ɚɥɶ-

ɬɟ

ɧɚɬɢɜ

(ɮɪɭ

ɤɬɨɜɟ ɦɨ

ɨɡɢɜɨ

ɫɢɪɧɿ ɫɬɪɚɜɢ).

75 Waiter must su

est

ost-meal

drinks/cigars.

ɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɡɚɩ

ɨɩɨɧ

ɜɚɬɢ

ɧɚɩɨʀ ɩɿɫɥɹ ɫɬɪɚɜ/ɫɢɝɚɪɟɬɢ.

ACCOUNTING —

BILL PRESENTATION:

ɈȻɅȱɄ —

ȼɂɋɌȺȼɅȿɇɇə ɊȺɏɍɇɄɍ:

76 The bill must be

rovided within

three minutes of request.

Ɉɮɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɩɪɢɧɟɫɬɢ ɪɚɯɭ-

ɧɨɤ ɭɩɪɨɞɨɜɠ 3 ɯɜ. ɩɿɫɥɹ ɡɚɩɢɬɭ.

77 The bill must be

resented in a

clean bill fold/tray with hotel pen.

Ɋɚɯɭɧɨɤ ɩɨɜɢɧɟɧ ɩɨɞɚɜɚɬɢɫɶ ɭ ɱɢ-

ɫɬɨɦɭ ɮɨɥɞɟɪɿ ɿɡ ɪɭɱɤɨɸ ɝɨɬɟɥɸ.

78 The bill must be clearl

itemize

and correct.

Ɋɚɯɭɧɨɤ ɩɨɜɢɧɟɧ ɛɭɬɢ ɱɿɬɤɨ ɞɟɬɚ-

ɥɿɡɨɜɚɧɢɣ.

79 Waiter must collect

men

promptly.

ɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɨɞ

ɚɡ

ɜɡɹɬɢ

ɩɥɚɬɿɠ.

80 The waiter must return correc

change.

Ɉɮɿɰɿɚɧɬ ɩɨɜɢɧɟɧ ɞɚɬɢ ɜɿɪɧɭ ɡɞɚɱɭ.

81 If cash

ment, recei

t must be

automaticall

offered

(

i.e. bill

displays settlement by cash).

ɍ ɜɢɩɚɞɤɭ ɫɩɥɚɬɢ ɝɨɬɿɜɤɨɸ, ɨɮɿ-

ɰɿɚɧɬ ɩɨɜɢɧɟɧ ɨɞɪɚɡɭ ɡɚɩɪɨɩɨɧɭ-

ɜɚɬɢ ɤɜɢɬɚɧɰɿɸ (ɪɚɯɭɧɨɤ ɜɿɞɨɛɪɚ-

ɠɚɽ ɫɩɥɚɬɭ ɝɨɬɿɜɤɨɸ).

82 If credit card

ment em

must verify signature.

əɤɳɨ ɨɩɥɚɬɚ ɡɞɿɣɫɧɸɽɬɶɫɹ ɤɪɟɞɢ-

ɬɧɨɸ ɤɚ

ɬɤɨɸ, ɨ

ɿɰɿɚɧɬ ɩɟ

ɟɜɿ

ɹɽ

ɩɿɞɩɢɫ.

THE EMPLOYEE: ɉɊȺɐȱȼɇɂɄ:

83 Em

ees must a

ear or

anize

and work as a team.

ɉɪɚɰɿɜɧɢɤɢ ɨɪɝɚɧɿɡɨɜɚɧɿ ɿ ɡɤɨɪɢ-

ɝɨɜɚɧɨ ɩɪɚɰɸɸɬɶ.

The em

ee must be dressed in

a clean,

ressed and com

lete

uniform.

ɉɪɚɰɿɜɧɢɤ ɩɨɜɢɧɟɧ ɛɭɬɢ ɨɞɹɝɧɟ-

ɧɢɣ ɭ ɱɢɫɬɢɣ, ɩɨɩɪɚɫɨɜɚɧɢɣ, ɩɨɜ-

ɧɢɣ ɤɨɦɩɥɟɤɬ ɭɧɿɮɨɪɦɢ.

427

ɉɪɨɞɨɜɠɟɧɧɹ ɞɨɞ. ȼ

THE EMPLOYEE: ɉɊȺɐȱȼɇɂɄ:

ee’s shoes are of a

corporate standard.

ȼɡɭɬɬɹ ɩɪɚɰɿɜɧɢɤɿɜ — ɤɨɪɩɨɪɚ-

ɬɢɜɧɨɝɨ ɫɬɚɧɞɚɪɬɭ.

86 The employee wears a name badge

(if applicable).

ɉɪɚɰɿɜɧɢɤ ɜɢɤɨɪɢɫɬɨɜɭɽ ɿɞɟɧɬɢ-

ɮɿɤɚɬɨɪ (ɹɤɳɨ ɧɟɨɛɯɿɞɧɨ).

ȿhe em

ee must be well

groomed.

ɉɪɚɰɿɜɧɢɤ ɩɨɜɢɧɟɧ ɛɭɬɢ ɞɨɝɥɹɧɭ-

ɬɢɣ.

88 The em

ee must maintain e

contact with the guest.

ɉɪɚɰɿɜɧɢɤ ɩɿɞɬɪɢɦɭɽ ɡɨɪɨɜɢɣ ɤɨ-

ɧɬɚɤɬ ɿɡ ɝɨɫɬɟɦ.

The em

ee must smile an

exhibit a friendly manner.

ɚɰɿɜɧɢɤ ɩɨɜɢɧɟɧ ɩɨɫɦɿɯɚɬɢɫɶ

ɿ ɩɪɨɹɜɥɹɬɢ ɞɨɛɪɨɡɢɱɥɢɜɿɫɬɶ.

90 The em

ee must have a

workin

knowled

e of the En

lish

language.

ɉɪɚɰɿɜɧɢɤ ɩɨɜɢɧɟɧ ɜɨɥɨɞɿɬɢ ɧɚ ɧɟ-

ɨɛɯɿɞɧɨɦɭ ɪɿɜɧɿ ɿɧɨɡɟɦɧɨɸ ɦɨɜɨɸ.

91 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.

92 Em

ee must be attentive to the

guest’s needs at all times.

ɚɰɿɜɧɢɤ ɩɨɜɢɧɟɧ ɤɨɠɧɨɝɨ

ɚɡ

ɛɭɬɢ ɭɜɚɠɧɢɦ ɞɨ ɩɨɬɪɟɛ ɝɨɫɬɹ.

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

The menu/wine list must be clean,

ood re

air and

resented in

lish as well as the local

language.

Ɇɟɧɸ/ɩɟ

ɟɥɿɤ ɜɢɧ ɩɨɜɢɧɟɧ ɛ

ɬɢ

ɱɢɫɬɢɦ, ɞɨɛɪɟ ɩɿɞɝɨɬɨɜɥɟɧɢɣ ɿ ɩɪɟɞ-

ɫɬɚɜɥɟɧɢɣ ɚɧɝɥɿɣɫɶɤɨɸ ɿ ɞɟɪɠɚɜ-

ɧɨɸ ɦɨɜɚɦɢ.

The restaurant menu must offer a

varied selection of dishes (i.e. star-

ters, main courses and desserts).

Ɇɟɧɸ ɪɟɫɬɨɪɚɧɚ ɩɨɜɢɧɧɨ ɩɪɨɩɨ-

ɧɭɜɚɬɢ ɪɿɡɧɢɣ ɜɢɛɿɪ ɫɬɪɚɜ (ɡɚɤɭɫ-

ɤɢ, ɨɫɧɨɜɧɿ ɫɬɪɚɜɢ, ɞɟɫɟɪɬɢ).

Two ve

etarian o

tions must be

available.

ɉɨɜɢɧɧɿ ɛɭɬɢ ɞɜɚ ɜɚɪɿɚɧɬɢ ɜɟɝɟɬɚ-

ɪɿɚɧɫɶɤɢɯ ɫɬɪɚɜ.

96 The food must be

resented in an

appealing manner.

Ȳɠɚ ɩɨɜɢɧɧɚ ɛ

ɬɢ ɩ

ɟɞɫɬɚɜɥɟɧɚ

ɭ ɩɪɢɜɚɛɥɢɜɿɣ ɮɨɪɦɿ.

The food must directl

resemble its

description from the restaurant menu.

Ȳɠɚ ɩɨɜɢɧɧɚ ɩɨɜɧɿɫɬɸ ɜɿɞɩɨɜɿɞɚɬɢ

ʀʀ ɨɩɢɫɭ ɭ ɦɟɧɸ ɪɟɫɬɨɪɚɧɚ.

428

ɉɪɨɞɨɜɠɟɧɧɹ ɞɨɞ. ȼ

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

98 The food must be fresh and of

good flavour.

Ȳɠɚ ɩɨɜɢɧɧɚ ɛɭɬɢ ɫɜɿɠɨɸ ɿ ɩɪɢ-

ɽɦɧɨɸ ɧɚ ɡɚɩɚɯ (ɫɦɚɤ).

Food must be served at the correc

temperature.

Ȳɠɚ ɩɨɞɚɽɬɶɫɹ ɜɿɞɩɨɜɿɞɧɨʀ ɬɟɦ-

ɩɟɪɚɬɭɪɢ.

100

The texture and colour of the foo

must be acceptable.

Ʉɨɥɿ

ɬɚ ɫɤɥɚɞ ʀɠɿ ɩɨɜɢɧɧɿ ɛ

ɬɢ

ɩɪɢɣɧɹɬɧɿ.

101 Portions must be of acce

table

size.

ɉɨɪɰɿʀ ɩɨɜɢɧɧɿ ɛɭɬɢ ɩɪɢɣɧɹɬɧɨ-

ɝɨ ɪɨɡɦɿɪɭ.

102 The food must be cooked as

requested.

Ȳɠɚ ɩɨɜɢɧɧɚ ɛ

ɬɢ ɩ

ɢɝɨɬɨɜɥɟɧɚ

ɡɝɿɞɧɨ ɜɢɦɨɝ.

103 Coffee/tea must be hot, fresh an

appropriately brewed.

Ʉɚɜɚ/ɱɚɣ ɩɨɜɢɧɧɿ ɛ

ɬɢ ɝɚ

ɹɱɿ,

ɫɜɿɠɿ ɿ ɜɿɞɩɨɜɿɞɧɨ ɩɨɞɚɧɿ.

PRODUCT —

TABLE LAYOUT:

ɉɊɈȾɍɄɌ —

ɊɈɁɆȱɓȿɇɇə ɋɌɈɅȱȼ:

104

All tables in the restaurant must be

consistently laid up.

ɍɫɿ ɫɬɨɥɢ

ɟɫɬɨ

ɚɧɿ ɩɨɜɢɧɧɿ

ɛɭɬɢ ɜɿɞɩɨɜɿɞɧɨ ɧɚɤɪɢɬɿ.

105

The table cloth must be clean,

pressed and free of any stains/tears.

ɋɤɚɬɟ

ɬɢɧɚ ɧɚ ɫɬɨɥɢɤ ɩɨɜɢɧɧɚ

ɬɢ ɱɢɫɬɚ, ɩɨɩ

ɚɫɨɜɚɧɚ, ɛɟɡ

ɠɨɞɧɢɯ ɩɥɹɦ ɬɚ ɩɨɲɤɨɞɠɟɧɶ.

106

Correct cutlery must be used for its

intended

ose and it must be

clean and matching in pattern.

ɇɟɨɛɯɿɞɧɨ ɜɢɤɨɪɢɫɬɨɜɭɜɚɬɢ ɜɿɞ-

ɩɨɜɿɞɧɿ ɫɬɨɥɨɜɿ ɩ

ɢɛɨ

ɢ ɡɝɿɞɧɨ

ɩɪɹɦɨɝɨ ɩɪɢɡɧɚɱɟɧɧɹ, ɜɨɧɢ ɩɨɜɢɧ-

ɧɿ ɛɭɬɢ ɱɢɫɬɿ ɿ ɜɿɞɩɨɜɿɞɚɬɢ ɞɢɡɚɣɧɭ.

107 There must be cutler

silver in the

case of a formal restaurant an

ood

ualit

stainless steel in the

case of an informal restaurant.

əɤɳɨ ɪɟɫɬɨɪɚɧ ɨɮɿɰɿɣɧɢɣ, ɫɬɨɥɨɜɿ

ɢɛɨ

ɢ ɩɨɜɢɧɧɿ ɛ

ɬɢ ɫ

ɿɛɧɢɦɢ,

ɚɛɨ ɡ ɦɟɬɚɥ

ɛɟɡɞɨɝɚɧɧɨʀ ɹɤɨɫɬɿ

ɭ ɜɢɩɚɞɤɭ ɧɟɨɮɿɰɿɣɧɨɝɨ ɪɟɫɬɨɪɚɧɭ.

108

Crockery/silverware must be clean,

unchipped and matching in pattern.

ɉɨɫ

ɞ/ɫɬɨɥɨɜɟ ɫ

ɿɛɥɨ ɩɨɜɢɧɧɿ

ɛɭɬɢ ɱɢɫɬɿ, ɧɟɨɫɬɪɭɠɟɧɿ ɿ ɩɿɞɯɨ-

ɞɢɬɢ ɩɨ ɞɢɡɚɣɧɭ.

109 The

lassware must be clean,

unchipped and matching in pattern.

ɋɤɥɹɧɿ ɩ

ɢɛɨ

ɢ ɩɨɜɢɧɧɿ ɛ

ɬɢ

ɱɢɫɬɿ ɧɟɨɫɬɪɭɠɟɧɿ ɿ ɩɿɞɯɨɞɢɬɢ ɞɨ

ɞɢɡɚɣɧɭ.

429

ɉɪɨɞɨɜɠɟɧɧɹ ɞɨɞ. ȼ

PRODUCT —

TABLE LAYOUT:

ɉɊɈȾɍɄɌ —

ɊɈɁɆȱɓȿɇɇə ɋɌɈɅȱȼ:

110 Ice bucket must be clean an

polished.

ȼɿɞɟ

ɤɨ ɞɥɹ ɥɶɨɞ

ɩɨɜɢɧɧɟ ɛ

ɬɢ

ɱɢɫɬɟ ɿ ɜɿɞɩɨɥɿɪɨɜɚɧɟ.

111 The butter must be rolled/cut, fresh

and well presented.

Ɇɚɫɥɨ ɩɨɜɢɧɧɨ ɛ

ɬɢ ɩɨ

ɿɡɚɧɟ,

ɫɜɿɠɟ ɿ ɝɚɪɧɨ ɩɨɞɚɧɟ.

112 Butter dish must be full. ɋɬ

ɚɜɢ ɡ ɦɚɫɥɚ ɩɨɜɢɧɧɿ ɛ

ɬɢ

ɩɨɜɧɿ.

113 The na

kin mus

be clean,

resse

and free of an

stains/tears

serviettes are not acceptable).

ɋɟ

ɜɟɬɤɢ ɩɨɜɢɧɧɿ ɛ

ɬɢ ɱɢɫɬɿ,

ɩɨɩ

ɚɫɨɜɚɧɿ ɛɟɡ ɠɨɞɧɢɯ ɩɥɹɦ

ɩɨɲɤɨɞɠɟɧɶ

(

ɩɚɩɟ

ɨɜɿ ɫɟ

ɜɟɬɤɢ

ɧɟ ɩɪɢɣɧɹɬɧɿ).

114 The salt and

er cruets must be

available and clean and full.

ɉɪɢɛɨɪɢ ɿɡ ɫɿɥɥɸ ɿ ɩɟɪɰɟɦ ɩɨ-

ɜɢɧɧɿ ɛɭɬɢ ɱɢɫɬɿ ɿ ɩɨɜɧɿ.

115 Su

ar selection must include

sweetener, white and/or brown as

required.

ȼɢɛɿɪ ɰɭɤɪɭ ɩɨɜɢɧɟɧ ɜɤɥɸɱɚɬɢ —

ɛɿɥɢɣ, ɤɨ

ɢɱɧɟɜɢɣ ɿ ɡɚɦɿɧɧɢɤ

ɰɭɤɪɭ.

116 In the case of su

ar cubes su

tongs/spoons must be present.

əɤɳɨ ɰ

ɤɨ

ɿɧɚɞ ɞɥɹ ɧɶɨɝɨ

ɩɨɜɢɧɧɿ ɛɭɬɢ ɳɢɩɰɿ/ɥɨɠɟɱɤɚ.

PRODUCT — PHYSICAL

CONDITION OF RESTAURANT:

ɉɊɈȾɍɄɌ — ɎȱɁɂɑɇɂɃ ɋɌȺɇ

ɊȿɋɌɈɊȺɇȺ:

117 The car

et/tiles must be free an

clean of any stains or debris.

Ʉɢɥɢɦ/ɩɥɢɬɤɚ ɩɨɜɢɧɧɿ ɛɭɬɢ ɱɢɫ-

ɬɿ, ɛɟɡ ɛɭɞɶ-ɹɤɢɯ ɩɥɹɦ ɱɢ ɫɦɿɬɬɹ.

118 All li

ht fixtures must be full

illuminated.

ɍɫɿ ɨɫɜɿɬɥɸɜɚɥɶɧɿ ɩɪɢɥɚɞɢ ɩɨ-

ɜɢɧɧɿ ɛɭɬɢ ɡɚɫɜɿɱɟɧɿ.

119 All walls must be clean and free of

any chips, scuffs or marks.

ɍɫɿ ɫɬɿɧɢ ɩɨɜɢɧɧɿ ɛɭɬɢ ɱɢɫɬɿ, ɛɟɡ

ɠɨɞɧɢɯ ɩɨɲɤɨɞɠɟɧɶ.

120 All mirrors must be

olished an

free of any smudges.

ɍɫɿ ɞɡɟɪɤɚɥɚ ɩɨɜɢɧɧɿ ɛɭɬɢ ɩɪɨ-

ɬɟɪɬɢɦɢ, ɛɟɡ ɩɥɹɦ.

121 All windows must be clean an

free of any streaks or spots.

ɍɫɿ ɜɿɤɧɚ ɩɨɜɢɧɧɿ ɛɭɬɢ ɱɢɫɬɿ.

122 All

lant and floral decorations

must be fresh.

ɍɫɿ ɜɚɡɨɧɢ ɬɚ ɤɜɿɬɤɨɜɿ ɞɟɤɨ

ɚɰɿʀ

ɩɨɜɢɧɧɿ ɛɭɬɢ ɫɜɿɠɿ.

430

ɉɪɨɞɨɜɠɟɧɧɹ ɞɨɞ. ȼ

PRODUCT — PHYSICAL

CONDITION OF RESTAURANT:

ɉɊɈȾɍɄɌ — ɎȱɁɂɑɇɂɃ ɋɌȺɇ

ɊȿɋɌɈɊȺɇȺ:

123 Side stations must be clean at all

times.

ɋɟ

ɜɿɫɧɿ ɫɬɨɥɢ ɩɨɜɢɧɧɿ ɛ

ɬɢ

ɱɢɫɬɿ.

124 The table must be steady. ɋɬɿɥ ɩɨɜɢɧɟɧ ɛɭɬɢ ɫɬɿɣɤɢɦ.

125 The table/chair legs must be free of

scuffs/scratches and match in

colour.

ɇɿɠɤɢ ɫɬɨɥɿɜ/ɤɪɿɫɟɥ ɩɨɜɢɧɧɿ ɛɭ-

ɬɢ ɛɟɡ ɛɭɞɶ-ɹɤɢɯ ɩɨɞɪɹɩɢɧ ɿ ɩɿɞ-

ɯɨɞɢɬɢ ɩɨ ɤɨɥɶɨɪɭ.

126 The chair’s u

holster

must be

clean, matching and in good repair.

Ɉɛɛɢɜɤɚ ɧɚ ɤɪɿɫɥɚɯ ɩɨɜɢɧɧɚ ɛɭ-

ɬɢ ɱɢɫɬɚ, ɜ ɞɨɛɪɨɦɭ ɫɬɚɧɿ.

127 The restaurant must be at an

ambient/comfortable temperature.

ɍ ɪɟɫɬɨɪɚɧɿ ɩɨɜɢɧɧɚ ɛɭɬɢ ɤɿɦ-

ɧɚɬɧɚ(ɤɨɦɮɨɪɬɧɚ) ɬɟɦɩɟɪɚɬɭɪɚ.

128 Restaurant must be free of an

noise/odour from the kitchen.

ɟɫɬɨ

ɚɧɿ ɧɟ ɩɨɜɢɧɧɨ ɛ

ɬɢ

ɲɭɦɭ/ɫɬɨɪɨɧɧɿɯ ɡɚɩɚɯɿɜ.

LIGHT MEALS ɅȿȽɄȱ ɋɌɊȺȼɂ

STANDARDS — SERVICE:

ɋɌȺɇȾȺɊɌɂ —

ɈȻɋɅɍȽɈȼɍȼȺɇɇə:

1 Guest must be acknowled

within 1 minute of arrival.

Ƚɨɫɬɹ ɜɩɿɡɧɚɸɬɶ ɭɩɪɨɞɨɜɠ ɨɞɧɿɽʀ

ɯɜɢɥɢɧɢ ɡ ɦɨɦɟɧɬɚ ɩɪɢɛɭɬɬɹ.

2 Em

ee must

reet the

uest in

a polite and friendly manner.

ɉɪɚɰɿɜɧɢɤ ɜɜɿɱɥɢɜɨ ɿ ɞɨɛɪɨɡɢɱ-

ɥɢɜɨ ɜɿɬɚɽ ɝɨɫɬɹ.

3 Em

ee must

resent menus

within 1 minute of request.

ɉɪɚɰɿɜɧɢɤ ɩɨɞɚɽ ɦɟɧɸ ɭɩɪɨ-

ɞɨɜɠ ɨɞɧɿɽʀ ɯɜɢɥɢɧɢ ɩɿɫɥɹ ɩɪɨ-

ɯɚɧɧɹ ɝɨɫɬɹ.

4 Em

ee ex

lains an

dail

specials (i.e. soup of the day).

ɉɪɚɰɿɜɧɢɤ ɪɨɡɩɨɜɿɞɚɽ ɩɪɨ ɫɬɪɚɜɢ

ɞɧɹ (ɫɭɩ ɞɧɹ).

5 Em

ee must takethe

uest’s

drinks order within 3 minutes of

seating.

ɉɪɚɰɿɜɧɢɤ ɩɨɜɢɧɟɧ ɜɡɹɬɢ ɡɚɦɨɜ-

ɥɟɧɧɹ ɧɚɩɨʀɜ

ɨɞɨɜɠ 3 ɯɜ. ɩɿɞ

ɱɚɫ ɪɨɡɦɨɜɢ.

6 Drinks order must be served within

3 minutes of order.

Ɂɚɦɨɜɥɟɧɧɹ ɧɚɩɨʀɜ ɩɨɞɚɽɬɶɫɹ ɭɩɪɨ-

ɞɨɜɠ 3 ɯɜ. ɡ ɦɨɦɟɧɬɭ ɡɚɦɨɜɥɟɧɧɹ.

7 Drinks must be served and cleare

using a tray.

ɇɚɩɨʀ ɩɨɞɚɸɬɶɫɹ ɿ ɩɪɢɛɢɪɚɸɬɶɫɹ

ɡ ɜɢɤɨɪɢɫɬɚɧɧɹɦ ɩɿɞɧɨɫɚ.

Мальська М.П. Готельний бізнес: теорія та практика

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