Unit 9 Reading Activity Plus Questions

Read the following text and then complete the activities that follow.
UK

Fine Dining

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 doors open. Waiting staff often have responsibility for keeping the restaurant area clean, which can involve a lot of work. Junior members of the F&B department will find themselves folding napkins and polishing cutlery for hours and hours before they even see a guest. After all the preparation has been done the staff can lay the table.

SORRY, BUT YOUR FREE VIEWS HAVE RUN OUT!

Create a free account to continue or login

"We hope you have noticed that this site is not like the others. It is free from advertising, spyware, and annoying clickbait. Therefore, we rely 100% on our user base for financial support. In fact, this site would not exist without the support of our hundreds of loyal subscribers. Your support begins with a free registration. Thank you."

Not convinced? Read our About us or Clients pages for more info, including testimonials, case studies, and more.

Quiz: Reading Questions

1. Staff in the F&B department should always be as intrusive as possible.
2. Folded napkins and polished cutlery always need to be part of laying the table.
3. The sommelier is in charge of all special dietary requests.
Please register and/or login to answer these questions.