Lesson Seven
– Review
– Restaurant vocabulary, phrases, dialogues

Please share your thoughts

• How do you feel using English now compared to the start of the course? Do you feel more confident?
• How have you been using English between lessons?
• What activity or lesson has helped you the most?
• What do you like most about the course so far?
• What aspects of the course do you find the most challenging?
• Is there any particular skill or topic you would like the teacher to focus on more?
• What are your personal goals for the rest of the course?
• Which recommended self-study sites have you visited, and have you watched any of the English lesson videos? If so, were they useful? What did you learn? Would you like any more of these, and in which case, which areas would you like them to focus on?

Making mistakes is perfectly ok.
Mistakes are perfectly ok.
I feel like I have made a lot of progress.
Do your best! Do refers to a process
English practice/practise
Please practise the piano (BrE) Please practice (US)
I need more grammar practice (BrE) grammar practise (US)
Work through the grammar systematically (day by day, step by step)
Answer the phone – opposite = I hang up the phone

Likes:
Blog
Grammar
Pronunciation
Practice roleplay

Wishlist:
Phrasal verbs do up, go out, eat up
Articles (a, an, the, zero)
Present perfect, present simple, past simple
Future tenses
Idioms, everyday phrases Keep your fingers crossed! (= wish me luck, hope for the best) Fingers crossed it doesn’t rain on Sunday
Register – formal v informal

 

Pronunciation “ow”

Cow towels shower (head) dressing gown flowers crowds/crowded now
Flower the flow “oh” of water
Lounge ouch! housekeeping roundabout fountain mountain (summit) (a meeting of world leaders) discount bouncers
Mouth mouse account scout couch
To bounce a tennis ball, bounce on a trampoline

bulls bullfighting a calf “I’ll take the veal please” (meat of the baby cow)

A carousel at the fair
The baggage carousel

 

“The train now arriving at Platform 2 is the 10.35 service to Waterloo” = an announcement, a station announcement

 

Parsnips “parznips” “soor-bay” bell peppers (US/Aus/NZ) peppers (BrE) yellow peppers

A courgette / a zucchin
Celery
Spring onion scallion

 

Food & Drinks (Menu Items)
Appetisers:
• Prawn cocktail: A classic starter with prawns served in a creamy, tangy sauce. (prawn = shrimps/räkor)
• Garlic bread: Slices of bread with garlic, butter, and herbs, toasted or baked. US “urbs”
• Tomato soup: a simple and popular starter, often served with a bread roll.
• Charcuterie board: A selection of cured meats, cheeses, and accompaniments like olives or nuts. “kyuu-rd” (= different types)
• Gazpacho: A cold Spanish soup made from blended vegetables like tomatoes, cucumbers, and peppers.

Main Courses:
• Vegetable lasagne: A vegetarian version of the classic Italian pasta bake.
• Surf and turf: A dish combining seafood/shellfish (like lobster or shrimp) and meat (like steak).
• Ratatouille: A French vegetable dish made with zucchini, eggplant, and tomatoes. Zucchini = courgette (BrE) eggplant = aubergine
• Duck confit: Duck leg cooked slowly in its own fat.
• Risotto: A creamy Italian rice dish cooked with broth and often flavoured with parmesan and other ingredients.

Side Dishes:
Mashed potatoes: Potatoes boiled and mashed with butter and milk. chive
• At midsummer we eat (boiled) new potatoes with dill.
• Steamed asparagus: A healthy vegetable side often served with lemon or butter.
• Roasted root vegetables: Carrots, parsnips, and sweet potatoes cooked in the oven.
• “paah-znips”
• Potato Salad: Boiled potatoes mixed with mayonnaise, sometimes with chives or onions.

Desserts:
• Apple crumble: A dessert with stewed apples topped with a crumbly mixture of butter, sugar, and flour.
• Cheesecake: A rich dessert with a cream cheese base, often topped with fruit or chocolate. “toppt”
• Pavlova: A meringue dessert topped with whipped cream and fresh fruit. (New Zealand) “mee-rang”
• Sorbet: A frozen dessert made with fruit puree and sugar. “sor-bay”

Drinks:
• orange/lemon/lime squash A diluted (orange)-flavoured drink, non-alcoholic and refreshing. (saft)
• Cider: An alcoholic drink made from apples, popular in the UK and France.
• Lager: A light, fizzy beer, commonly served in pubs.
• IPA (India Pale Ale): A hoppy and bitter beer, popular among craft beer enthusiasts. (=from hops)
• A mocktail: A non-alcoholic cocktail.
• Chardonnay: A type of white wine.
• Cabernet Sauvignon: A type of red wine.
• Rosé- A pink wine, often light and refreshing, perfect for summer “rose- say”
• Sparkling wines & champagne
• craft beer: Artisan or locally brewed beer.

Staff Roles
• the server/the waiter/the waitress: The person who takes orders and serves food.
• The host: The person who greets customers and shows them to their table.
• The chef: The person who cooks the food.
• A kitchen assistant/ the kitchen porter: A person who helps in the kitchen, often washing dishes and cleaning.
• A bartender: The person who serves drinks at the bar.
• A busser, a runner: Restaurant staff responsible for clearing tables and resetting them.
• A barista: A person who prepares coffee and espresso-based drinks.
• A pastry chef: A chef specialising in desserts and baked goods.

A baker (in a bakery)

Restaurant-Related Vocabulary
Actions:
• to seat (someone): To show a customer to their table. She seated the guests at Table 8.
• to take an order: To write down what the customer wants to eat or drink.
• to clear (a table): To remove plates, glasses, and cutlery after a meal.
• to serve To bring food or drinks to the table. She served them their starters.
• to prepare To make or cook food. It has a 30-minute preparation time.
• to recommend To suggest something (e.g., a dish or drink). I can recommend you our locally-brewed beer
• to refill- To fill a glass or cup again (e.g., Can I refill your water?). påtå Unlimited refills all day. Can I top up your water?
• to garnish- To decorate a dish with herbs, sauces, or other edible items. Garnish the dish with chopped chives
• a garnish
Descriptions:
• spicy: Food with a strong, hot flavour (e.g., curry).
• Sweet: Food with a sugary taste (e.g., desserts).
• Creamy: Food with a smooth, rich texture (e.g., custard, sauces).
• Crispy: Food that is crunchy, like chips or fried batter.
• Fresh: Food that is new, not frozen or preserved.
• the batter mix – battered fish

The carrots have been in the fridge for two weeks. They have gone soggy.
Soggy crisps! Yuck!

Problems/Complaints:
• Too spicy: Food with too much chilli or pepper for someone’s taste.
• Slow service When the food takes too long to arrive.
• Wrong order: When the food served isn’t what the customer asked for.
• Missing items: When part of the order hasn’t been brought out.
• Undercooked: Food that has not been cooked enough.
• Overcooked: Food that has been cooked too much.
• Too salty: A dish with excessive salt.
• Lukewarm: Food or drink that is not hot enough.
• An allergic reaction: A reaction to a particular food (I have a nut allergy

Phrases for Waitstaff
• Good evening! How can I help you today?
• Would you like to start with any drinks?
• Are you ready to order?
• Our special today is (stuffed vegetables)
• How was everything? Can I get you anything else?
• Would you like the bill?
• Thank you for dining with us! to wine and dine What a din! (= a noise) I can’t hear with all this din.

Phrases for Customers
• Could I have a look at the menu, please?
• What’s the special today?
• Could I have a glass of water, please?
• Could I have [dish] without [ingredient]?
• Everything was lovely/great/fantastic, thank you.
• Could I have the bill, please?
• Do you accept cash?

Special Dietary Needs
• Vegetarian: Food without meat or fish.
• Vegan: Plant-based foods, avoiding all animal products
• Nut-free: Food without nuts for those with allergies. Not nut “uh”
• Low-fat: Food with low fat content. Fat free milk
• Gluten-free: Food without wheat, barley, or rye. (= råg)
• Dairy-free: Foods without milk, cheese, or other dairy products.
• Low-carb: Foods low in carbohydrates often for diets like keto. “keeto”
• Organic: Foods grown without synthetic pesticides or fertilisers. (fertile)

I’m trying to cut down on carbs. (= reduce)

Hotel Restaurant Menu
Starters
• Tomato Soup (V) – Creamy homemade tomato soup served with warm crusty bread
• Caesar Salad – Crisp romaine lettuce, grilled chicken, parmesan cheese, croutons, and Caesar dressing
• Garlic Bread (V) – Oven-baked slices of bread with garlic butter and parsley
• Prawn Cocktail – Fresh prawns in a Marie Rose sauce on a bed of lettuce “lettus”
• Grilled Halloumi (V) – Served with rocket leaves and sweet chilli dip (=ruccola)
• Stuffed Mushrooms (V) – Baked mushrooms filled with cream cheese, herbs, and breadcrumbs

Main Courses
• Grilled Chicken Breast – With mashed potatoes, green beans, and creamy mushroom sauce
• Spaghetti Bolognese – Traditional Italian-style pasta with beef and tomato sauce
• Vegetable Lasagna (V) – Roasted courgette/zucchini, aubergine, and peppers with béchamel sauce and cheese
• Baked Salmon Fillet – With wild rice, asparagus, and lemon butter sauce
• Mushroom Risotto (V) – Creamy arborio rice with wild mushrooms and parmesan
• Beef Burger – Served in a brioche bun with lettuce, tomato, cheese, and fries “bree-osh”
• Vegan Stir-Fry (VE) – Noodles with tofu and seasonal vegetables in soy-ginger sauce
• Grilled Lamb Chops – Served with rosemary roast potatoes, carrots, and red wine sauce

Desserts
• Chocolate Brownie – Warm brownie with a scoop of vanilla ice cream
• Fresh Fruit Salad (VEGAN) – A mix of chilled seasonal fruits
• Baked Cheesecake – Creamy cheesecake with a biscuit base (ask for today’s flavour)
• Ice Cream (V) – Vanilla, chocolate, or strawberry (2 scoops)
• Apple Crumble (Vegetarian) – Served with vanilla sauce, cream or vanilla ice-cream
• Cheeseboard – A selection of local and imported cheeses, crackers, grapes, and chutney
• Tiramisu – Classic Italian dessert with coffee-soaked sponge and mascarpone cream “spunge” “mass-ka-poh-nee”
Can I have the bill (BrE) / check (US) please?

Drinks List
Soft Drinks
• Still / Sparkling Water
• Coca-Cola / Diet Coke
• Lemonade
• Orange Juice / Apple Juice

Beer
– On Tap: Stella Artois (Belgium), Carlsberg (Denmark), London Pride, Greene King IPA, Nils Oscar God Lager,
– Bottled: Heineken (Netherlands), Corona (Mexico), Norrlands Guld, Gotlands Wisby Lager, Hobgoblin, Old Speckled Hen, Oppigårds Amarillo (Sweden)

Red Wines
• Merlot (France)
• Malbec (Argentina)
• Cabernet Sauvignon (Chile)
• Pinot Noir (England) – Light, fruity red from southern England

White Wines
• Sauvignon Blanc (New Zealand)
• Chardonnay (Australia)
• Pinot Grigio (Italy)
• Bacchus (England) – Crisp and aromatic white wine

Rosé Wines
• White Zinfandel (USA)
• Rosé d’Anjou (France)
• English Rosé – Delicate and dry, made from Pinot Noir

Sparkling Wines
• Prosecco (Italy)
• Cava (Spain)
• English Sparkling Wine (Sussex) – Elegant bubbles with apple and citrus notes
• Champagne (France, bottle only)

Practise!

1. Waiter: Good evening, welcome to the Terrace Restaurant. Can I offer you something to drink to start?
Guest 1: Yes, I’ll have a glass of red wine, please.
Guest 2: I’ll have sparkling water, thank you.
Waiter: Great. Are you ready to order your food?
Guest 1: Yes, I’ll start with the tomato soup.
Guest 2: And I’ll have the grilled halloumi, please.
Waiter: Lovely. And for your mains?
Guest 1: I’ll have the grilled chicken breast.
Guest 2: I’m vegetarian, so I’ll go for/with the mushroom risotto. (= choose)
Waiter: Perfect. I’ll bring your drinks and starters shortly.
2. Waitress: Good afternoon! Here are your menus. Can I get you something to drink?
Guest 1: A Cola Zero, please.
Guest 2: Just water for me. Still, please.
Waitress: Of course. Would you like ice with those?
Guest 1: Yes please.
Waitress: Are you ready to order, or do you need more time?
Guest 1: I’m ready. I’ll have the garlic bread and the spaghetti Bolognese.
Guest 2: I’ll start with the stuffed mushrooms, and then the vegetable lasagne.
Waitress: Perfect. Would you like any sides with that?
Guest 2: No, I think that’ll be enough. Thanks.
Waitress: Great! I’ll put your order through.

Waiter: How was your meal?
Guest 1: Excellent, thank you. The lamb was cooked perfectly.
Guest 2: The stir-fry was lovely. Light but really tasty.
Waiter: I’m glad to hear that! Would you like to see the dessert menu?
Guest 1: Yes, please.
Waiter: We have chocolate brownie, fruit salad, baked cheesecake, ice cream, apple crumble, and a cheeseboard.
Guest 2: I’ll try the cheeseboard.
Guest 1: I’ll go for the brownie. And I’ll have a pint of London Pride, please—on tap.
Waiter: Certainly. And would you like any coffee or tea?
Guest 2: No thanks, I’ll have another glass of the Malbec.
Waiter: Perfect. I’ll bring those right out.

Server: Hello again. How are your meals?
Guest 1: Mine’s delicious, thank you. The salmon is perfect.
Guest 2: Mine is good too, but the mashed potatoes are a bit cold.
Server: I’m really sorry about that. Would you like me to take it back and have the kitchen reheat it?
Guest 2: Yes, please, if that’s okay.
Server: Of course! I’ll bring it right back as soon as it’s warm. Thank you for letting me know

One person is the guest, one is the waiter.
• Order a starter, main, drink, and dessert
• Ask questions about the dishes (e.g., “Is it vegetarian?” “What’s the sauce made of?”)
• Give feedback after the meal

Something is wrong
The guest receives their food, but:
• The side dish is missing
• The wrong drink was brought
• The food is too salty or cold
The server must apologise and solve the problem politely.

Group of friends
Three friends are out to celebrate. Take turns ordering from the menu:
• Include some food and drink
• Someone wants to share a dessert
• Someone wants a vegetarian option