Andrew is a Canadian bartender and server with years of experience, working at a high-class resort in the Canadian Rocky Mountains. Today we had a great chat to breakdown key terms used in a bar or restaurant to help you navigate these situations without a moment of hesitation.
Follow along with the bar and restaurant idiomatic expressions listed below:
Bartender - Makes the drinks
Server - Delivers the drinks to the tables
Host / Hostess - Shows you to your seat
Pop - Canadian word for a soft drink
Soda - American word for a soft drink
Liquor - A category for high-potency alcohol drinks.
Hard Liquor - Distilled and highly potent alcohol drinks.
Liqueurs - Thick, sugary high potent alcohol drinks
A hoppy beer - A beer with a strong flavor
A cocktail - Any mixed drink including alcohol
A mocktail - A mixed drink without alcohol
A martini - A highly potent cocktail, made with gin or vodka (hard liquors)
The Vesper - James Bond's favorite martini
Straight drink - Hard liquor with nothing mixed in it
On the rocks - Hard liquor with ice mixed in
Neat - Hard liquor with nothing mixed in (same as straight)
Whisky - Hard liquor made from corn
Scotch - Whisky from Scotland, made in a particular way
Lager - Light colored beer with low alcohol content (ideal for beginning a meal)
Digestive / Dessert drink - A drink potent in alcohol taken after a meal with dessert
Leave a tip - Leaving extra money when you pay your bill to show appreciation for the service. Usually 15% - 20% of the total bill
Idiom:
They can't read your mind - They don't know what you're thinking.
"I'm sorry I left it behind, but I can't read your mind. I didn't know you wanted it."
How to request certain seating:
**Make a request using an indirect question**
1. "Is there a chance I can be seated here?"
2. "Would it be possible to have a seat by the window?"
3. "Is there seating available on the patio?"
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