Basic English for Hotel Staff (3)

Receptionist

Conversation 1

Making a reservation
by phone

Receptionist : Miranda Hotel. May I assist you?

Guest : I would like to reserve non-smoking rooms for three couples,

but could you explain me how your hotel prevent Covid 19 first.

Receptionist : Certainly, sir. You can stay with peace of mind because we

are committed to safeguarding guests’ safety, health and wellbeing through

our ‘Stay with Peace of Mind’ health and safety initiative. Guests have the

option to check in online prior to arrival and check out online before they

depart. Everyone arriving at our properties has their temperature checked,

and all luggage is sanitised before it enters the property. Moreover, we

have significantly increased cleaning schedules in all public areas with

particular focus on high-touch areas such as door handles and lift buttons.

We strictly adhere to physical distancing best practices.

Guest : That's great.

Receptionist : Would you like three double rooms, sir.

Guest : Yes, that will be fine.

Receptionist : What kind of room do you prefer, room with a shower or a

bathtub?

Guest : Three double rooms with a bathub in each one, please.

Receptionist : How long will you be staying, sir?

Guest : Two nights, from June 16 to June 12.

Receptionist : Just a moment, sir. I will check ... Yes, sir. We have some

rooms available. May I have your name and telephone number, please?

Guest : Yes, it's Kenny Bostin. My phone number is 445-6869.

Receptionist : Right...Mr. Kenny Bostin, three double rooms with a bathub

in each one from June 10 through June 12.

Guest : That's right. Thank you.

Receptionist : Thank you very much, sir. We look forward to welcoming

you soon. Good-bye.

Receptionist

Receptionist

Conversation 2

Checking in

Guest : Hello.
Receptionist : Good evening Sir, welcome to the Sydney Harbour Hotel.

How can I help you this evening?

Guest : I’d like to check in, please.
Receptionist : Certainly Sir, do you have a reservation?
Guest : Yes, it’s under Smith.
Receptionist: Do you have your booking confirmation?
Guest : I do, here it is.
Receptionist: Okay, thank you. It’ll just be one moment.
Guest : No problem.
Receptionist: I see that you’ll be staying with us for 7 nights.
Guest : That’s right, I’ll be here for a week.
Receptionist: I just need a credit card for incidentals.
Guest : Sure, here’s my credit card.
Receptionist: We hold a $100 deposit for security purposes. It will be

refunded after your stay.

Guest : That’s okay, I understand.
Receptionist: Are you here for business or pleasure?
Guest : I’m here for some business and some pleasure. I’ll see some of the

sights while I’m here.

Receptionist: You should definitely go to the Sydney Opera House while

you’re here.

Guest : Thanks for the recommendation. I’ll visit the Opera House for sure.
Receptionist: Okay, your room is ready for you. You’ll be in room 218.
Guest : Great, thank you.
Receptionist: Do you need any help with your luggage?
Guest : No thank you. I can carry them myself.
Receptionist: No problem Sir, enjoy your stay.

Receptionist

Bellboy

baggage1. : bags and suitcases packed with personal

belongings.

luggage2. : Suitcases, trunks, etc.
facilities :3. a place, amenity, or piece of equipment provided

for a particular purpose.

4. cot, rollaway bed : a single bed on wheels that folds up.
wardrobe :5. a large, tall cabinet in which clothes may be

hung or stored. weather is

AC :6. Air conditioning keeps rooms cool when the

hot.

amenities :7. Amenities is just another way of saying

“features,” often used in the hotel business.

bath mat8. : a towel you put on the floor to stand on.
9. coffee machine : Coffee machines in hotel rooms allow

guests to make their own coffee in the morning.

executive desk10. : Some rooms might come with a desk to sit

and write or work. These are sometimes called executive

desks (just a fancier name, often used in business suites).

safe :11. This is a small box locked with a combination or key

where guests can keep valuable items locked and secure.

robes12. : Some hotels provide robes for guests to wear after

they shower. They are also called bathrobes.

floor13. : a level of the building.

14. Jacuzzi, hot tub, whirl pool : a small hot pool for relaxation.

kitchenette15. : a small fridge and cooking area.

view16. : a window that offers a nice image for guests.

Bellboy

Conversation 1

Assisting the Guest
with their baggage’s.

Bellboy : Good morning madam. Welcome to Amari

resort. Do you have any luggage with you?

Guest : Yes, in the boot.
Bellboy : Excuse me, I would check your luggage.

You have three pieces of luggage, is that correct?

Guest : Yes, that's right.
Bellboy : Would you like to follow me to the lobby,

please?

Guest : Sure, thank you.
Bellboy : You’re welcome.
Bellboy : Mind your step, please.
Guest : Thank you.
Bellboy : You’re welcome.

Bellboy

Conversation 2

How to explain the
guest's room

Bellboy : Are you ready to go to your room now, Mrs. Margareth?
Guest : Yes, certainly.
Bellboy : Mrs. Margareth, this is your room.

Guest May I explain the room facilities in 203.
Bellboy : Yes, please.
: This is luggage rack. The television is 14 inchies with 5

chanels, such no.1 one , no. 2 GMM, no. Mono TV, no. 4 YOU, and no. 5

MCOT. This is bed. Do you want to sleep or just down beside the telephone. If

you would like to make calls outside press no :

1. information

2. restaurant

3. house keeping

4. engenering

5. if you need the or other something

This is wardrobe with its hanger, laundry list and seawing kit. This is bath

room. There are many things inside. If you want to take a bath, on the top is

air conditioner and this is a writing table. This is a dressing table and this is a

safe locked with a combination or key where you can keep valuable items

locked and secure. If you need me to help you, you can call concierge and

press number 9. Do you follow me, Mrs. Margareth.

Guest : Yes.

Bellboy : Any other questions, madam?

Guest : No, thank you.

Bellboy : You're welcome. I hope you’re comfortable in your stay.

Guest : I hope so. Thank you.

Bellboy : You're welcome.

Waiter/ waitress and
room service staff

Appetizer1. : a dish that's eaten before the main course.
2. Bill (also US "check") : the written amount you must pay for a meal

and drinks.

3. Café or coffee shop : an informal restaurant serving simple meals

plus hot and cold drinks.

4. Cafeteria or canteen : a place that sells low-cost meals in a school

or work-place, usually from a self-service counter.

Cheese platter5. : a selection of cheeses and crackers served on a

large plate.

Course6. : one part of a meal.

Cuisine7. : a country or region's style of cooking.

Dessert8. : sweet food eaten at the end of a meal.

Eat out9. : to go out to a restaurant, esp. at night .

Entrée10. : 1. the main course of a meal 2. a course before the main

course (Br English).

Fast food11. : quickly prepared food like hamburgers and French fries.

High-class12. : of high quality or high social status.

Hors d’oeuvre13. : a savoury food served as an appetizer before the

main course.

14. Maitre d’ or head waiter : the person who supervises a

restaurant's waiting staff.

15. Make a booking or book a table : to contact a restaurant and

reserve a table for a meal

Menu16. : the list of foods and drinks served in a restaurant, café,

hotel, etc.

Pasta17. : Italian food made from flour and water, such as spaghetti,

ravioli, lasagne, etc.

Pudding18. : a soft sweet food eaten as a dessert.

Restaurant19. : a place with a kitchen and dining area where people

pay to eat meals

Savoury20. : salty. or spicy rather than sweet.

Waiter/ waitress and
room service staff

Service charge21. : an extra amount added to a restaurant bill that's

meant to be given to staff for their service.

Set menu22. : a multi-course meal sold for a fixed price.

Side dish23. : an extra dish or serving that's ordered together with a

main dish.

Sommelier24. : a wine expert who advises guests on ordering or

pairing wines.

Special25. : a dish that's available sometimes, but isn't on the regular

menu.

Tip¹26. : extra money given by a guest to a waiter or other staff.

Tip²27. : to give extra money to a waiter or other staff member for

their service.

Vegetarian28. : of dishes or diets that don't include animal products,

esp. meat.

Wine list29. : a printed list of all the wines available in a restaurant.

Waiter/waitress

Conversation 1

Greeting and seating guests

Waiter : Good evening. Welcome to Riverview Hotel. Do

you have a reservation?

Guest : Yes. I've reserved a table for four at 7:00 p.m.

under the name of Turner.

Waiter : Yes, Mr. Turner. Here is your table. Would you like

a beverage before your order?

Guest : Yes, we would like four glasses of orange Juice,

please.

Waiter : Thank you. I'll be back with your drinks in a

moment.

Waiter/waitress

Conversation 2

Recommending dishes to guests

Waitress : Are you ready to order?

Guest : We would like a little longer, please. Is there anything

you recommended?

Waitress : Of course, madam. Today's special are baked potato,

green salad, and veggie steak.

Guest : What exactly is veggie steak?

Waitress : It's a vegetarian steak. Tofu is prepared as a steak and

seasoned with salt, pepper, and garlic. We cook until it's crispy on

the outside and hot in the middle. It's one of our best menu, and

we are sure you will like it.

Guest : That's sound delicious. I'll have that.

Waitress : Thank you, and you, sir?

Guest : I will have a lasagna and green salad.

Waitress : What kind of lasanga would you like?

Guest : Spinish lasagna, please.

Waitress : Would you like anything to drink with your meal?

Guest : We will have two glasses of white wine, please.

Waitress : Would you like the regular size or the half size? The

regular size is approximately 6 ounces.

Guest : I think I'd prefer a smaller glass.

Waitress : All right, so that's the veggie steak, spinich lasagna,

green salad, and two glasses of white wine. Thank you. Your order

will be served soon.

Room service staff

Conversation 1

ORDERING ROOM SERVICE

Room service staff : Good evening, room service. May I help you?

Guest : Yes, we like to have our dinner in the room.

Room service staff : Sure sir. What do you like to have?
: We are not very sure. There is no menu in our
Guest

room.

Room service staff : We are extremely sorry sir. Please pardon us.

We will send a menu right now to your room. Sir, you are Mr. Johnson

wang from room number 205. Am I right sir.

Guest : Oh that's fantastic. You are right. I am

Johnson Wang from room no. 205.

Room service staff : OK Mr, Johnson. I am sending a room

attendant with the menu right now. You may give the order to him, no

problem. : Oh. That will be great. Thank you.

Guest

Room service staff : You are welcome.

Room service staff

Conversation 2

Ordering breakfast

Room service staff : Good morning, room service. May I help you?

Guest : Good morning. This is room 113. I´d like some

breakfast, please.

Room service staff : Sure madam, What would you like to have?

Guest : I would like some grapefruit juice, marmalade,

two scrambled eggs with two sausages, toast, and a pot of black

coffee, please. How long will it take?

Room service staff : Just a few minutes, madam.

Mary Jones : Great. Thank you.

Housekeeper

bathtub1. : A bathtub is in the bathroom, where people can clean

themselves by taking a bath.

shower2. : Showers allow people to wash themselves while standing

up. The shower head is the part that sprays water, and the drain is on

the floor, where the water leaves. Most bathtubs have showers in them,

but a standing shower is in a smaller space by itself (without a

bathtub).

towel3. : People use towels to dry themselves off after taking a shower

or a bath. There are also hand towels, which are smaller, and a bath

mat4. : a towel you put on the floor to stand on.
robes5. : Some hotels provide robes for guests to wear after they

shower. They are also called bathrobes.

toiletries6. : Toiletries are small personal items you might use in the

bathroom, such as shampoo/conditioner (for washing hair), soap,

toothbrush and toothpaste (for brushing teeth).

hair dryer7. : Most hotels will have an electric hair dryer for guests to

use to dry their wet hair after washing it. In standard hotels, hair dryers

are attached to the walls with a cord. These are also called blow

dryers.

sink9. : The sink is where people wash their hands. It has a faucet,

where the water comes out, and a drain, where the water leaves.

soap10. : Soap is used to kill germs and bacteria when you wash your

hands. It can be either liquid (stored in a soap dispenser) or a solid

bar. Some hotels have both hand soap and body soap.

lamp11. : Lamps provide extra light somewhere in the room. Guests

might tell you that a light burned out in their lamp, meaning it needs a

new light bulb.

executive desk12. : Some rooms might come with a desk to sit and

write or work. These are sometimes called executive desks (just a

fancier name, often used in business suites).

kitchenette13. : This is a mini-kitchen where people can prepare basic

food, usually with a microwave and sink. Most hotel rooms have a mini-

fridge (small refrigerator) that has some beverages and snacks inside.

If guests eat the snacks and beverages, they have to pay for them

when they check out.

coffee machine14. : Coffee machines in hotel rooms allow guests to

make their own coffee in the morning. Guests might need more filters

or coffee grounds when they run out.

private jacuzzi15. : This is a hot tub somewhere inside or attached to

the room. “Private” is the opposite of “public,” and means that this

jacuzzi is just for the people in that room.

Housekeeper

Conversation 1

Room checking

Housekeeper : Good afternoon. Sorry to disturb you. I am

houeskeeper. I am just checking.

Guest : Why do you check?

Housekeeper : We just check everything is all right or not. It is a

routine inspection.

Guest : I see. What time is it?

Housekeeper : It's four-thirty. Do you like your room cleaned?

Guest : No, not really.

Housekeeper : Would you like to recieve any sorts of service?

Guest : No, thank you.

Housekeeper : Sorry to disturb you, sir.

Housekeeper

Conversation 2

Room cleaning

Housekeeper : Good ming, madam.

Guest : Good morning. Are you from housekeeping?

Housekeeper : Yes, how can I help you?

Guest : Well, it seems that you are going to service our room.

Housekeeper : Yes, madam, that's right. I am going to service your

room next. : Could you do it bit later, say after an hour or so? My

Guest

son is still sleeping. I don't want to wake him up right now.

Housekeeper : Sure, as you like, madam. Just put the DND (Do Not

Disturb) on the door.

Guest : That's fine. I will put it on right now. Thanks.

Housekeeper : You are walcome madam. Have a nice day.

Travel agent

Travel1. : To go from one place to another, as by car,

, plane, or ship.

Trip2. : A traveling from one place to another.
Passport3. : a document issued by a government to a citizen,

establishing his or her identity and right to travel to and return from

other countries.

Flight4. : A trip by or in an airplane, esp. a scheduled trip on an

airline.

Holiday5. : A day on which business is not conducted in

commemoration of an event or person.

Currency6. : Money in circulation as a medium of exchange in a

country.

Exchange rate7. : The ratio at which a unit of the currency of one

country can be exchanged for that of another country.

Itinerary8. : A detailed plan for a journey, esp. a list of places to

visit.

Tourist Trap9.. : A trick for catching tourists by surprise.

10. Tourist Attraction : A place or thing that draws, attracts, allures,

or entices.

Rent11. : to pay money for the use of (real estate, machinery, etc.) to

the landlord or owner

Customs12. : The section of an airport, etc., where baggage is

checked for illegally imported goods and for goods subject to the

payment of duty.

Declare13. : To make a statement of goods being brought into a

country, income for taxation.

Excursion14. : A short trip or outing to some place.

Vaccination15. : The act or practice of vaccinating; inoculation with

vaccine.

Visa16. : An official stamp or mark made on a passport, which permits

the holder to enter the country.

Bording pass17. : A permission to embarking on an aircraft, train,

ship, etc.

Book18. : To make a reservation for a hotel room, plane trip, etc.

Reservation19. : A contract or scheduled performance of a

professional entertainer.

Travel agent

Conversation 1

Visiting travel agent

Guest : I need help planning my vacation.
Travel agent : Sure, where would you like to go?
Guest : I haven't decided where to go yet.
Travel agent : Do you enjoy warm or cold climates?
Guest : I am thinking that I might enjoy a tropical climate.
Travel agent : I have some brochures here that you might like to look

at.

Guest : These look great!
Travel agent : Do you know how much you want to spend on this

vacation?

Guest : I have about a thousand dollars to spend on this trip.
Travel agent : Well, take these brochures, and get back to me when

you want to make your reservations.

Conversation 2

Tourist Help Desk

Travel agent : Good evening, What can I do for you?
Guest : I want to ask something.
Travel agent : Sure, what is it?
Guest : How long does it take to go to the airport?
Travel agent : Would that be by taxi or by bus?
Guest : By taxi.
Travel agent : Oh, from here it would take 30 minutes

only. Is there anything else?

Guest : Yes, I need a map.
Travel agent : Of course, here it is.
Guest : All right , thank you very much!
Travel agent : It´s my pleasure.

Cashier

adjustment1. : a change (usually related to price change).
bag verb2. : to place purchased items in a bag for the customer.
bank card3. : a card that allows customers to purchase an item

using money from their bank account (also called debit card).

bill4. : the total amount owed by the customer (also called receipt).
bulk5. : items that are purchased in large amounts (also refers to

items where customer collects the amount desired from a large bin).

cash6. : paper or coin money that the customer gives for payment.
cash advance7. : money given to an employee or customer that he

will have to pay back later.

cash register8. : system used to key in purchases; also makes.

mathematical calculations and records payments.

change9. : the money you give back to a customer.

charge10. : to request a certain payment (They charge fifty dollars

an hour.)

charge11. : to pay (payment) with a credit card..

checkout12. : the place where customers go to pay for purchases.

coins13. : small amounts of money; circular shape (also called

change).

14. company procedures : the rules and practices outlined by the

employer for the employees.

counterfeit15. : money that looks real but is actually fake.

coupon16. : a piece of paper that offers a set discount on a product

or service.

consumer17. : the person who buys and uses the products and

services.

currency18. : type of money used in each country (eg. dollar, yen).

customer19. : the person who buys the product or service.

20. customer service : fulfilling the needs of the people who buy

products.

Cashier

debit21. : to take money out (also refers to paying with a

bank card).

denomination22. : related to type of currency (eg. ones,

tens, fifties ).

initials23. : first letter of a person's first and last name.

24. inquiry : a question.

key in25. : to type a code into a cash register.

26. (put on) layaway : to put a product away for a customer

who will. come back to purchase it at a later time.

log27. : a record of sales information.

28. manual : instruction booklet.

peak time29. : the busy time of the day.

reduce30. : price is less than usual.

refund31. : get money back.

register area32. : the place where a cashier stands and

serves the customer.

register tape33. : the paper that goes into the cash register

and provides a printed record of all transactions.

retailer34. : a store or business that sells products for the

manufacturer.

serial number35. : a number system used to identify products

and services.

36. ender : money

till37. : the drawer that holds money in a cash register.

Cashier

Conversation 1

Paying the bill

Cashier : Good morning. How can I help you?
Guest : I am checking out. Can I have my bill now?
Cashier : Certainly, Ms. May I have your name and room number,

please.

Guest : I am Sandy Loren from room 815.
Cashier : Ms. Loren, did you use minibars, order breakfast, or sign

any services this morning?

Guest : No, I didn't.
Cashier : Here is your bill, Ms. Loren. The amount is 1560 baht.
Guest : Let me take a look at it. What is the 200 baht for?
Cashier : That is a chage for laundry services. Our record shows

you used the laundry service yesterday.

Guest : I think there's a mistake. That's much more than I

expected. I was supposed to pay only 100 baht for laundry service.

Cashier : One moment, please. I'll check with the laundry

department.

Guest : Thank you.
Cashier: There is an additional 50% charge for express service.
Guest : OK, I see. Here's my credit card.
Cashier : Could you please sign here, Ms. Loren?
Guest : Here you are.
Cashier : This is your copy, Ms. Loren. Thank you. We hope you

enjoyed your stay with us.

Cashier

Conversation 2

Handling a complaint

Cashier : How was your meal today?

Guest : Well, the food was good as it always is.

We were a bit disappointed in the service tonight,

though.

Cashier : Oh, I'm sorry to hear that. Would you like

to fill out a comment card? Or I could get a manager

for you. : That's okay. We know it's your peak time.

Guest

We usually try to come a little earlier before the rush.

Cashier : Well, I'd like to make it up to you. I'm

going to give you a discount today. I'll take your

drinks and dessert off the bill.

Guest : Oh, that would be nice. Thank you.

Cashier : No, thank you. Your satisfaction is

important to us. Here's a coupon for your next visit.

Please come again.

Guest : Thank you. We will.

Do not
forget!!!

There is no
conversations for the
position in the next

page. Please be
concentrate with
vocabularies I give
you. It is also useful
for you, I hope.

Excutive chef
& Sous chef

Al Dente1. : Food that is cooked to be firm to the bite.
Baste:2. To moisten food to prevent drying out while cooking.
Blanch:3. Cooking a food in boiling water for a few seconds,

then removing from heat, and placing in an ice-bath to stop the

cooking process. .

Braise4. : Method where the food is first sautéed at a high

temperature, then simmered at a low temperature in liquid to

finish cooking.

. Broil5 : Cooking food using direct, intense dry heat from the

oven.

Caramelize6. : A slow process of cooking to draw the natural

sugars out of a food, which results in a brown color and sweet,

nutty flavor.

. Chiffonade7 : A method for slicing vegetables leaves or herbs.

Stack leaves, roll tightly, and slice leaves perpendicularly to

create thin strips.

8. Clean and Separate: A food safety method to prevent food

borne illnesses. Clean all foods, kitchen surfaces, and wash hands

thoroughly before cooking. Prevent cross contamination by using

a different cutting board and keeping raw meats separate from

other foods.

Defrost9. : Warming foods that have been frozen.

Deglaze10. : Cooking method to loosen and dissolve leftover

pieces in a pan after cooking meat.

Dice11. : Cutting foods into small, uniformed size pieces.

Drizzle12. : To pour a fine stream of liquid over foods.

Emulsion:13. A blend of two liquids that don’t normally bind

together, such as oil and vinegar. To emulsify, whisk the two

liquids together until they form a creamy mixture.

Grill:14. Cooking foods quickly on a rack over direct, dry heat.

Ice-bath:15. A bowl filled with water and ice. Typically used

when blanching, to stop a food from cooking.

Infuse:16. To soak herbs, vegetables, or fruits in a liquid to

extract flavor.

Julienne:17. Cutting foods into uniformed, thin strips.

Excutive chef
& Sous chef

Marinate18. : Soaking foods in liquid prior to cooking in order to

further flavor.

Mince19. : To very finely chop.

Mise en place20. : A process in which the ingredients are

prepared and organized before cooking.

Pan-fry21. : To cook a food in a pan using a small amount of oil.

Peel22. : To remove the outer skin or rind of a fruit or vegetable.

Poach: Gently cooking a food in liquid just below boiling point to

preserve its structure.

Purée23. : To blend food until it has reached a smooth, creamy

consistency.

Reduce24. : Method of cooking where liquid is thickened and

flavor is intensified by being rapidly boiled in a pan.

Roast30. : Cooking foods in the oven using high, dry heat.

Sauté25. : To quickly cook foods over high heat, using minimal

oil or fat.

Sear26. : Cooking the surface of a food at a high temperature

until browned.

Simmer27. : Cooking foods in hot liquid that is kept just below

the boiling point (212 °F).

Spiralize28. : To cut foods into a spiral or ribbon shape.

29. Stir-Fry: Cooking foods in a small amount of oil, over high

heat, while stirring constantly.

Toss30. : To combine ingredients by gently lifting and moving

around using a cooking utensil.

Vinaigrette31. : A salad dressing made by combining an acid with

oil and seasonings.

Whisk32. : Process of beating an ingredient quickly to

incorporate air.

Zest33. : Scraping the peel or rind of a citrus fruit to add flavor.

Pastry chef

1. All-purpose flour: A wheat flour with a medium gluten content of

around12 percent or so. Can be used for a whole range of baking, from

crusty bread to cookies to fine cakes and pastries.

Autolyse2. : In bread baking, combining the flour and water before adding

other ingredients and before kneading.

Batter3. : A mixture of flour, eggs, dairy, or other ingredients that is liquid

enough to pour.

Beat4. : To stir (usually eggs, cream, butter) quickly and continually to

make a smooth or frothy mixture.

Buttercream5. : The most common type of frosting, made by combining a

type of fat (usually butter) with sugar.

Caramelization6. : The chemical process that causes sugars and starches

to turn brown when heated.

7. Chemical leavener: An ingredient such as baking powder or baking

soda that uses a chemical reaction to produce gas that causes baked

goods to rise.

8. Confectioners' sugar: White sugar that has been ground to a very fine

powder. It dissolves easily, and is used extensively in candy making, for

making frostings and icings, and for decorating or dusting the tops of

cakes and other desserts.

Crumb9. : The pattern of air holes in the structure of a baked bread or

cake.

Cut In10. : Incorporating butter (or another solid fat) into flour just until

the fat is in small, granular pieces resembling coarse sand. This is achieved

by using two knives in a cross-cutting motion, forks, or a special pastry

cutter

11. Dust: Coat the surface of something with a light sprinkling of a dry

substance (flour, sugar, cocoa powder, etc.).

12. Fermentation: The process in which yeast consume starches and sugars

in bread dough and produce CO2 gas and alcohol.

13. Fold: Gently combine two substances in an effort to not deflate a

delicate, lofty texture. Using a spatula, fold the bottom of the bowl up and

over the top, turn the bowl 90 degrees, fold again, and repeat the process

until combined.

14. Flaky pie dough: A pie dough made with bigger globs of shortening,

usually around the size of peas or hazelnuts, used for top crusts and

prebaked pie shells.

15. Gelatinization: The chemical process that causes starches to expand

and absorb water when heated.

Pastry chef

Germ16. : The embryo of a seed of a cereal grain, containing protein,

nutrients and fats.

Glaze17. : Coat with a thick, sugar-based sauce.

Grease18. : Coat the inside of a baking dish or pan with a fatty substance

(oil, butter, lard) to prevent sticking.

Hydration19. : The ratio of water to flour in bread. Higher or lower

hydration results in different dough consistencies.

Knead20. : Combine dough by hand on a hard surface. This involves

folding the dough over, pressing down, turning 90 degrees and then

repeating the process. Kneading mixes the dough as well as developing

gluten strands that give strength to breads and other baked goods.

Levain21. : A mixture of flour and water that is allowed to ferment before

adding it to the main dough. Also known as sourdough starter.

Leavening22. : An ingredient such as yeast, baking powder or baking

soda that produces gas causing baked goods to rise.

Lukewarm23. : Slightly warm, or around 105 degrees Fahrenheit.

24. Mealy pie dough: A pie dough made using smaller globs of

shortening, resembling cornmeal. Mealy crusts are used for the bottoms of

fruit or custard pies since they don't get as soggy as flaky ones.

Oven spring25. : The quick initial rise of baked goods triggered by the

heat of the oven.

Pre-ferment26. : A fermented dough or batter, such as a sourdough

starter, added to a dough to provide leavening.

Proof27. : Allowing bread dough to rise or yeast to activate.

Retarding28. : Chilling dough to slow its fermentation, for the purpose of

increasing flavor and color.

Royal icing29. : A hard, brittle icing used for decorating cakes and

cookies.

Scald30. : To heat a liquid such as milk to near boiling.

Score31. : Cut lines or slits into something.

Stiff Peaks32. : Egg whites or cream that has been whipped to the point

at which a peak will stand completely erect. To create a peak, pull the

whisk or beater straight up and out of the foam.

Sourdough33. : A bread leavened by a natural starter.

Tunneling34. : A large air gap between the crust and the crumb of a loaf

of bread, usually caused by letting the dough rise for too long before

baking.

Whisk35. : A kitchen tool made of wire loops that tends to add air as it

mixes substances together.

Bartender

1. Half litre, litre = a glass container for serving house wine.
2. Highball glass = a tall straight glass.
Mug3. = a cup or glass with a handle used for hot beverages.
4. Pint glass = 20 oz glass for draft.
Pitcher, jug5. = approximately 60 oz container for draft or water.
6. Rock glass, tumbler = short glass for mixed drinks.
Shot =7. glass 1 oz glass for shots and shooters.
Sleeve8. = 12 oz glass for draft.
Black Russian9. = vodka, coffee liqueur, on ice (for a white russian-

add milk).

Bloody Mary10. = vodka, tomato juice, tobasco sauce, Worcestershire

sauce, salt, pepper, celery salt, slice celery, on ice.

Cosmopolitan11. = vodka, orange liqueur, cranberry juice, lime, on ice.

Daquiri12. = light rum, lime juice, sugar, blended with ice (for a

strawberry daquiri use strawberry mix or syrup).

13. Long Island Iced Tea = vodka, gin, rum, orange liqueur, lemon juice,

cola, on ice.

Margarita14. = tequila, lime, salt, blended with ice.

Martini15. = gin, dry vermouth, (garnish with olive).

Pina Colada16. = rum, coconut milk, pineapple juice, blended with ice.

Screwdriver17. = vodka and orange juice, on ice.

Tom Collins18. = gin, lemon juice, sugar, soda water, on ice.

Gin19. = clear alcohol flavoured with juniper berries.

Liqueur20. = various sweet alcohols.

Rum21. = clear alcohol made from sugar cane, origin Caribbean.

Vodka22. = clear alcohol made from grain or potato, origin Russia.

23. Whisky (Rye in Canada) = light brown alcohol made from grain,

origin Scotland.

Tequila24. = golden or clear alcohol, origin Mexico.

Domestic25. = beer from country that bar is located in.

Local26. = beer brewed nearby.

Cans27. = beer served in a tin.

Bottles28. = beer served in glass bottle.

Draft29. = beer on tap.

Keg30. = beer in a large barrel.

Ciders31. = alcoholic drink from apples or other fruit.

Coolers32. = premixed and bottled alcoholic drinks.

Laundry staff

dry cleaning1. : This service cleans clothes that can’t be

washed. They’re marked as dry clean only.

uniform2. : Most hotels will require workers to wear special

clothes, which is your uniform.

laundry3. : Hotels might offer laundry service, meaning they

will wash guests’ clothes (for a fee). There could also be coin-

operated laundry machines, where guests can wash their

clothes themselves by putting coins into the machines.

linens4. : These are cloths such as sheets on the bed, pillow

cases to cover the pillows, a blanket to keep warm or a

comforter (the thick blanket on top of a bed). Sheets have a

thread count, which tells their quality/smoothness.

5.iron and ironing board — When clothes are wrinkled, guests

can get rid of the wrinkles by using an iron with an ironing

board. What machine should you use to soak your dirty

6.washer :

clothes? What machine should you use to dry off your wet

7.dryer :

laundry?

detergent8. : This is a type of soap meant specifically for

clothes.

9.laundry basket : Where do most people keep their dirty

clothes before washing them?

clothesline10. : If you want to air dry your clothes, you should

hang them on a outside.

dryer screen11. : This filter catches all the lint from your

clothes in the dryer.

spin13. : when a washing machine spins, it squeezes water

out of the clothes by turning the drum round and round quickly

wash out14. : if a substance washes out of cloth, it can be

removed by washing

waterproof15. : to make clothes or other things waterproof

Mechanic

1. atmospheric pressure : the pressure exerted by the atmosphere.
automation2. : act of implementing the control of equipment.
belt3. : loop of flexible material between. rotating shafts or pulleys
combustion4. : a reaction f a substance with oxygen to give heat and

light.

composite5. : consisting of separate. interconnected parts
compressio6. n : an increase in the density of something.
compressor7. : a mechanical device that compresses gasses.
conduction8. : the transmission of heat or electricity or sound.
dynamics9. : mechanics concerned with forces that cause motions of

bodies.

efficiency10. : the ratio of the output to the input of any system.

elasticity11. : the tendency of a body to return to its original shape.

elongation12. : the act of lengthening something.

friction13. : the resistance when a body is moved in contact with another.

fuel14. : a substance that can be consumed to produce energy.

fulcrum15. : the pivot about which a lever turns.

grinder16. : machinery that processes materials by grinding or crushing.

heat17. : a form of energy transferred by a difference in temperature.

hydraulics18. : study of the mechanics of fluids.

inclined plane19. : a simple machine for elevating objects.

inelastic20. : not able to resume shape after stretching or compression.

lathe21. : a machine tool for shaping a piece of rotating wood or metal.

lever22. : a simple machine giving a mechanical advantage on a fulcrum.

lubricator23. : a substance capable of reducing friction by making

surfaces smooth or slippery.

24. machine : a mechanical or electrical device that transmits energy.

potential energy25. : mechanical energy that a body has by virtue of its

position.

power26. : the rate of doing work.

reliability27. : the quality of being dependable.

reservoir28. : tank used for collecting and storing a liquid.

resilience29. : ability of a material to return to its original shape.

velocity30. : distance traveled per unit time in one direction

viscosity31. : resistance of a liquid to flowing

volume32. : the amount of 3-dimensional space occupied by an object

wedge33. : something solid that can be pushed between two things

work34. : a manifestation of energy

Groundkeeper

rake1. : a long-handled tool with a row of teeth at the end, used

to gather leaves or to loosen or smooth soil

2.(a pair of) pruning shears : garden scissors with strong blades

used for cutting plants

hoe3. : a tool with a long handle and thin metal blade that is

often used to break up dirt or make rows in a garden

hose4. : a flexible pipe used to water a garden or lawn
lawn mower5. : an electric, gas, or man powered machine that is

pushed over grass in order to cut it

shovel6. : a tool with a handle and a broad scoop or blade used

for digging and moving material in a garden

spade7. : a tool like a shovel, with a handle and a broad scoop or

blade that is used for digging, a spade id smaller than a shovel and

handheld

rowel8. : a small hand tool with a handle and flat metal blade

used for scooping or spreading dirt

watering can9. : a container often metal or plastic usually with a

long spout with a nozzle that is used to water plants by hand

a wheelbarrow10. : a one or two-wheeled cart with handles at

the back, used to move small loads that are difficult or too heavy to

carry by hand.

Bareroot11. : A plant sold without a pot or soil around its roots;

bareroot trees, shrubs, and vines are available in late winter and

early spring when the plants are fully dormant.

Cutting12. : A short piece of a plant that is clipped off for

propagation purposes; cuttings are typically stuck into a rooting

medium and kept in a humid environment, which encourages roots

to form at the bottom and new leaves at the top.

Double Digging13. : A special technique used to prepare a planting

area, which creates an extra deep bed of loose, rich soil.

Espalier14. : Pruning and training trees to grow in a flat form,

typically against a wall.

Groundkeeper

Evergreen15. : Plants that retain their foliage throughout the

year.

Harden Off16. : The process of gradually exposing plants to

outdoor conditions; by letting seedlings sit outside for a few hours

more each day over the course of a week, they suffer less shock

when transplanted into the garden.

Long-Day17. : Plants that form flowers only during summer, when

there are more than 12 hours of sun each day; these include

spinach, lettuce and other plants that tend to “bolt” in early

summer.

Perennial18. : A plant that lives year after year; all woody trees,

shrubs, and vines, and many herbaceous species are perennials.

Sheet Mulch19. : A technique used to eliminate weeds without

digging or herbicides; a layer of newspaper or cardboard is

spread over the ground followed by mulch on top, smothering the

weeds below.

20. Slow Release Fertilizer : A granular fertilizer that has been

coated with a substance that prevents the nutrients from leaching

into the soil all at once.

Soil Amendment21. : Any substance added to a growing area to

improve soil conditions, including compost, fertilizers, and

substances like kelp, rock dust, and greensand.

Swale22. : A broad, shallow ditch used to collect water along a

slope and encourage it to soak slowly into the ground; swales

help to prevent erosion.

Wet Feet23. : The condition of having waterlogged soil around

the roots of a plant; this contributes to fungal disease in most

crops, and can kill plants outright

Worm Castings24. : The excrement of earthworms; worms eat

and digest organic matter, converting it into this highly fertile

substance

Xeriscaping25. : The use of low water plants, such as cacti,

succulents and other drought-tolerant species in an effort to

eliminate irrigation

Health center
staff

Treadmill1. : running machine in a gym.
Barbells2. : long bars with weight plates on each end.
Cross trainer3. : a piece of exercise equipment designed to

exercise all of the body's main groups of muscles.

Dumbbells4. : weights intended for use by one hand; typically one

uses a dumbbell in each hand.

Bench press5. : equipment for use to train chest.
Weights6. : heavy objects to lift to get stronger.
Rowing machine7. : a piece of exercise equipment that mimics the

motion of rowing a boat in water, making it a full body workout.

Kettlebell8. : a large iron weight with a connected handle; used for

ballistic weight training exercises such as swings and one-arm

snatches.

9. Resistance bands : Rubber bands that uses tension to build

muscular strength.

10. Stability ball : a ball for trainings.

To stretch11. : to pull muscles in order to prepare for exercise.

To cool down12. : an activity that prepares the muscles to return to a

resting state.

Abs13. : muscles in your stomach.

Reps14. : a number of one exercise that is repeated a number of

times with small breaks an exercise.

Bicep curls15. : upper front arm exercises that involves lifting

dumbbells with one arm.

Sets16. : a group of repetitions.

Calf1 7. : the muscle on the back of your leg between your knee and

ankle.

18. Be overweight : increase your body weight

19. Tut on weight : to become fatter

Lose weight20. : to become thinner/slimmer

Get fit21. : become healthy through exercise

Be fit22. : in good health

Unfit23. : in bad health

Tone up24. : reduce body fat and get more muscle

Get into shape25. : become healthy through regular exercise

Masseuse

1. Deep Tissue : Releases the chronic patterns of tension in the body

through slow strokes and deep finger pressure on the contracted areas,

either following or going across the grain of muscles, tendons and fascia. It

is called deep tissue, because it also focuses on the deeper layers of

muscle tissue, not because the therapist necessarily uses firmer pressure.

Swedish massage2. : A system of long strokes, kneading and friction

techniques on the more superficial layers of the muscles, combined with active

and passive movements of the joints. Great for relaxation, stress and pain

relief.

3. Myofascial release : A form of bodywork that is manipulative in nature

and seeks to rebalance the body by releasing tension in the fascia (the

connective tissues surrounding muscles and other structures in the body). Long,

stretching strokes are utilized to release muscular tension.

4. Trigger point therapy : Applies concentrated finger pressure to “trigger

points” (painful irritated areas in muscles, also called “knots”) to break cycles of

spasm and pain.

Sports massage5. : Massage therapy focusing on muscle systems relevant

to a particular sport or physical activity. Usually more vigorous than relaxing

and often involves active and passive stretching and techniques to test and

increase range of motion (ROM)

Reflexology :6. Massage based around a system of points in the hands, feet

and ears thought to correspond, or “reflex,” to all areas of the body..

7. Shiatsu and Accupressure : Traditional Chinese medicine-based systems

of finger-pressure which treat special points along acupuncture “meridians”

(invisible channels of energy flow in the body).

Cranio-Sacral :8. Technique for finding and correcting cerebral and spinal

imbalances or blockages that may cause sensory, motor or intellectual

dysfunction.

Pre-natal massage :9. A massage where a trained therapist applies various

massage therapies to help relieve the normal discomforts experienced during

pregnancy: back pain, leg cramps, swelling, stiff neck and overall stress. The

body work is usually side-lying and the outcome is relaxation and less pain,

which can aid in better sleep and reduction in anxiety.

10. Therapeutic massage : A form of therapy usually not performed in a spa

setting. Used to help alleviate specific pain and address deeper muscle issues.

The therapist has an extensive knowledge of anatomy and physiology and uses

that knowledge to make a plan that results in a more relaxed, less stressed and

pain free client.

Reference

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