Water and Ice

Tipping

In general, to express satisfaction with service, it is expected that customers will give wait staff at full service restaurants a tip of 10-15% of the bill for full meals if service is not already included. Don’t pay twice for the service: you should add 10-15 % only if there’s a stamped “Service is not included” on the menu or at the bottom of the bill. A small token is added if you are just having coffee or tea. Sometimes, wine stewards are also given a tip of 15% of the bill. It is also customary to give bartenders a 10 to 15% tip. Also, small tips are usually given to coat check attendants (50 cents to one dollar), restroom attendants (about 50 cents) and car park attendants (also, about 50 cents).

It is not customary to tip in fast food restaurants. Customers are expected to dispose of the waste from their meals and stack their trays.

Water from public sources is meant to be used for human consumption. In general, most people in the U.S. drink tap water, drinking bottled water for the sake of taste. There are certain places, however, such as Washington, D.C., New York, Los Angeles and other large cities where it is recommended to filter water before drinking.

Any cold beverage you order at a cafe, fast food or regular style restaurant will be served to you with ice unless you request otherwise. Alcoholic drinks can be served on the rocks.

General expressions:

to start with, to make one’s order/ to order, to take one’s order, to be on/ keep to a diet, to pay a bill, to tip, to serve/ wait on, to lay (to spread) the table, to clear the table, to recommend, to prefer, to try/ to taste;

full course /three-course dinner, hors-d’oeuvres [o:’de:vr], table d’hote [‘ta:bl’dәut] (items/ dishes), a la carte [,a: la: ‘ka:t] (dishes/ items), buffet/ smorgasbord, portion, specialty, serving, bar, selection, restaurant, snack bar, food court, café, cafeteria, canteen, refectory (in British colleges), menu, head waiter, service, waiter (waitress)/ server, service charge, ash-tray, napkin, bill;

Hors d’oeuvres/ appetizers:

mushrooms, julienne, jellied fish (in aspic), caviar, crab cocktail, salad, sardine salad, mushrooms in sour cream;

Starters:

broth, chicken broth, soup, cabbage (ox-tail, noodle, pea, tomato, fish, onion) soup, purée, minestrone, thick soup, cream of mushrooms;

Main courses:

Fish dishes:

boiled beluga, spitted sturgeon, halibut in white sauce, pike-perch in white wine, stuffed fish;

Meat dishes:

mutton, beef stroganoff, rare beef, beefsteak, beef, goulash, assorted roast, meats, kidney pie, Yorkshire pudding, Chicken Kiev, liver, kidneys, pork, veal, hamburger, pork chop, tongue, ham, roast mutton, hotchpotch, cutlet, pâté, minced meat, sausage frankfurters/ wieners (AmE);

Poultry/ game/ fowl:

goose, turkey, chicken, duck, pheasant, chick, Kentucky fried chicken, roast chicken/ turkey/ goose/ duck;

Grain and milk dishes:

porridge, oatmeal, cereal, pasta, corn-flakes, kefir, half-milk, yogurt, milk, butter, cream, sour cream, cheese, Swiss/Dutch cheese, cottage cheese, cream cheese, curds;

Trimmings/ side dish/ garnish: vegetables and potatoes, new potatoes, mashed (boiled, fried, baked, roast, jacket) potatoes, rice, green peas, cabbage, cauliflower, egg-plants /aubergine, French fries, eggs (soft-boiled, hard-boiled, scrambled), omelet;

Meat:

beef, kidney, liver, venison, veal, pork, mutton, lamb, fillet;

Fish:

cod, hake, plaice, mackerel, herring, sardine, trout, salmon, eel, pike, sole, halibut, tuna, catfish, pike-perch, carp, Baltic herring, Baltic sprat, sturgeon;

Seafood:

prawns, clam, shrimp, crab, lobster, crayfish, squid, mussels, oysters;

Vegetables:

artichoke, green pea, lettuce, cabbage, cauliflower, potato, onion, carrot, tomato, radish, bean, (a clove of) garlic, spinach, leek, zucchini, (bell) pepper, (a spear of) asparagus, corn (on the cob);

Fruit:

apricot, peach, pineapple, banana, grape, cherry, black cherry, pomegranate, grapefruit, tangerine, lemon, orange, pear, plum, apple, fig, avocado, mango, passion fruit, date, raisin, prune;

Berries:

(note that in English when saying about eating berries you use plural nouns, singular nouns mean ‘one berry’) strawberries, cranberries, gooseberries, raspberries, blueberries, blackberries, currants, watermelon, melon;

Nuts:

peanut, pecan, walnut, almond, hazel nut, pistachio nut;

Bread:

roll, croissant, bagel, sandwich, canapé, a loaf of bread, bun, dough, batter;

Dessert:

ice-cream, sundae, crème brûlée, pastry, sherbet, whipped cream, custard, doughnut, muffin, fudge, cup cake, scone, sponge cake, cookie, biscuit, cheesecake, jam, jelly/ jello (AmE), cake (it usually needs some filling, icing or topping), strawberry or apple tart, pudding, waffle flan, shortcake, pancake, gingerbread, crepe, maple syrup;

Soft drinks/ beverages:

lemonade, mineral water (still, fizzy), soda water, cider, Coca-Cola/Coke, tonic, juice;

Strong drinks/ spirits:

aperitif, dry or sweet wine, white or red wine, champagne, whisky (AmE whiskey), Scotch (whisky), cognac, brandy, vodka, rum, liqueur, gin, beer, moonshine;

Cocktails:

screwdriver (vodka and orange juice), grasshopper (pepper mint liquor, vodka and cream), whisky sour (whisky and lemon juice), Bloody Mary (vodka and tomato juice), Manhattan (dry vermouth, sweet vermouth and corn whisky); swizzle (rum and lemon juice); Highball (whisky and soda on rocks);

Hot beverages:

cocoa, regular coffee (with milk), instant coffee, black coffee, decaffeinated coffee, Irish coffee (with ice-cream), tea (with lemon or milk), herbal tea, hot chocolate;

Seasonings/ relishes/ dressings, spices and herbs:

sauce, ketchup/ catsup, mayonnaise, salad-dressing, (olive, sunflower) oil, lemon juice, dip, spices, vinegar, gravy, mustard, pepper, sugar, salt, cinnamon, vanilla, nutmeg, ginger, curry, dill, parsley, rosemary, thyme, chives, oregano, sage;

Flavours and tastes:

good, tasty, tasteless/ insipid, bland (neutral in flavour), bitter, sweet, hot/ spicy, sour, salty, sugary, sickly, savoury/ appetizing, unsalted;

Ways of cooking - verbs:

boil, fry, grill, roast, bake, skewer, knead, mix, sprinkle, dice, mash, pour, spread, peel, squeeze, roll, grate, crush, whisk, slice, carve, sift/ sieve, shop, dip, drain/ strain;

Ways of cooking - adjectives:

raw, fresh, fried, roasted, canned, smoked, stuffed with, boiled, roasted, stewed, grilled, marinated;

Quality of food:

greasy, underdone/ undercooked, rare, medium-rare, medium, well-done, overdone/ overcooked, tough/ stodgy, tender, done to a turn, more-ish (inf. you want to eat more), nourishing, cloying.

Дата добавления: 2014-12-27