Certificate in English for Restaurant/Bar Staff – Level 2
Unit 1 - Greetings and Useful Phrases & Small Talk
Unit 2 - Time & Dates
Unit 3 - Being of Assistance & Taking Reservations
Unit 4 - Table Types and Settings & Seating and Party Size
Unit 5 - Drinks & Adjectives to Describe Food and Drinks
Unit 6 - Food;Meals and Menus & Formal dining Courses
Unit 7 - Dissatisfaction & Handling Complaints
Unit 8 - Money ; Pricing & Payment
Unit 9 - Serving Lingo & Thank You and Goodbye
Unit 10 - Coats & Restaurant Staff
Graded: Being of Assistance & Thank You & Goodbye – Activity 1

Certificate in English for Restaurant/Bar Staff – Level 2

€385

About this course

By the end of this course you will:-
a) be able to use appropriate expressions to greet and interact
with customers/guests and participate in small talk
b) be able to use and understand cardinal and ordinal numbers and discuss
time and calendar dates
c) be able to offer assistance in various ways and take a reservation over the telephone
d) be able to use vocabulary related to restaurant table types and
settings and to discuss party sizes and customer seating preferences
e) be able to take drink orders and to use adjectives,comparatives and superlatives to describe food and drinks
f) be able to share your knowledge of the features of a food menu
g) be able to communicate appropriately when handling
customers’ complaints

h) be able to talk over the phone about rates, deals and discounts
and to deal with payments

i) be able to use common expressions and vocabulary for serving
customers in a restaurant
j) be able to understand and use vocabulary to describe coats for
a restaurant coat check
k) be able to name job titles in a restaurant and describe the
responsibilities of each position

Syllabus

Unit 1 - Greetings and Useful Phrases & Small Talk

a) be able to use appropriate expressions to greet and interact with customers/guests b) be able to initiate and participate in small talk

Unit 2 - Time & Dates

a) be able to use and understand cardinal numbers and discuss time b) be able to use and understand ordinal numbers and discuss calendar dates

Unit 3 - Being of Assistance & Taking Reservations

a) be able to offer assistance in various ways b) be able to take a reservation over the telephone

Unit 4 - Table Types and Settings & Seating and Party Size

a) be able to use vocabulary related to restaurant table types and settings b) be able to discuss party sizes and seating preferences with customers

Unit 5 - Drinks & Adjectives to Describe Food and Drinks

a) be able to take drink orders b) be able to use adjectives, comparatives and superlatives to describe food and drinks

Unit 6 - Food;Meals and Menus & Formal dining Courses

a) be able to share your knowledge of the features of a food menu b) be able to describe the courses of a formal dinner

Unit 7 - Dissatisfaction & Handling Complaints

a) be able to understand and use terminology related to dissatisfaction in a restaurant b) be able to communicate appropriately when handling customers’ complaints

Unit 8 - Money ; Pricing & Payment

a) be able to communicate prices b) be able to talk over the phone about rates, deals and discounts and to deal with payments

Unit 9 - Serving Lingo & Thank You and Goodbye

a) be able to use common expressions and vocabulary for serving customers in a restaurant b) be able to appropriately say thank you and goodbye to guests and customers

Unit 10 - Coats & Restaurant Staff

a) be able to understand and use vocabulary to describe coats for a restaurant coat check b) be able to name job titles in a restaurant and describe the responsibilities of each position calendar dates

Graded: Being of Assistance & Thank You & Goodbye – Activity 1
10 Questions