0.7 Explaining dishes  (Page 4/4)

In general, however, the table d'hote or a part menu, which changes daily or cyclically, is prepared in-house (on a typewriter or computer) and duplicated as necessary. A separate menu listing the daily specials might also be prepared.

In many restaurants the table d'hotel or a part menu and the daily specials contain only a fraction of what is offered. Often an a la carte menu, from which the guests can select an array of dishes that are always available, is also provided. If an a la carte menu is offered, the other menus are inserted in or clipped to its folder. The daily menus may also be placed at every seat, but in most establish­ments they are offered by the service staff along with the regular a la carte menu.

Basic principles for organizing a menu

Cold and warm dishes are listed separately.

Appetizers, soups, seafood, and main courses are listed in separate groups.

In every group the lighter dishes are listed before the richer ones.

Salads should be highlighted.

If offered, low-calorie foods should be specially indicated, and the num­ber of calories should be provided.

Every dish should be described clearly and simply, in an appetizing way, without being too flowery.

House specialties and seasonal items should correspond to the season and should change accordingly. Use a clip-on menu or special insert to attract attention to them.

The dessert selection should be listed on a separate attractive card. The menu should inform the guests that such a card is available.

The numbering of menu items can save time and confusion, especially with many of the new computerized cash registers. Numbering, how­ever, discourages communication between guests and the service staff and thus does not help promote sales. For an easy compromise, place one numbered menu at the register or where orders are relayed to the kitchen so you can punch in the guest's order by number; the guest, however, orders the actual foods with words, not numbers.

Decide whether the following statements are true (T) or false (F).

1. _________ Antonin Careme was the first to design the short menu.
2. _________ Game is the cold course in the traditional menu.
3. _________ Soup is sometimes absent from the modern short menu.
4. _________ Vegetable used to be served separately in the thirteen-course menu.
5. _________ Customers are served a cold appetizer after the soup.
6. _________ Customers can choose different dishes from a table d'hotel menu.
7. _________ Light courses are often presented before rich ones in a menu.
8. _________ Depending on different seasons, restaurant menus may present a variety of dessert.
9. _________ Menu items are often numbered only when the restaurant has a cash register.
10. _________ The communication problem with menu numbering is that customers order foods and drinks while the waiter/waitress has to note down the number.

3. Vocabulary

Fill in the blanks with NO MORE THAN three words taken from the text.

A successful menu is composed with a right combination of foods which are well-_________.The _________, which is rarely _________, has around 13 courses. Instead, many restaurants nowadays offer _________ with _________ or five dishes in the structures of the classical ones. They often commence with some _________ foods and recess with something even _________ at the end. Customers can also _________ individual courses at their expectations when having a short menu. The order of the food served is not strictly maintained.

A menu can be _________, sometimes on a _________ to place a strong emphasis on the special feature of the restaurant. The _________ is mostly typed to show the day's specialities. Customers can also find it convenient to choose foods by looking at _________ available at their tables.

4. Speaking

Discuss the questions with your friends.

1. According to you, what other factors constitute a successful menu?
2. Compare the thirteen-course menu with any menu that you know.
3. If you were going to run a restaurant, what elements would you include in the menu?

Section 3: do you remember?

1. What structures do you use to describe foods to customers?