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Welcome to ESOL Nexus. If you would like to improve your English and learn more about living and working in the UK, this website is for you.

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Professional Table Service (Food & Beverage DVD) Educational Institute

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This video illustrates the important points to remember when delivering table or seated service

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Dopasuj ilustracje do podpisów (angielsko - polskich)
Match illustration for signature (English - Polish)

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puzzle fast food, drinks / b, fruit

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Dopasuj podane słowa w języku angielskim do odpowiedniej grupy.

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Match the names with the pictures/ Dopasuj nazwy owoców i warzyw do obrazków

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Useful phrases when talking about the menu in a restaurant

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D 2

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Order room service using this easy English conversation.

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A sample conversation about room service

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Catering Tips | Catering Guides, Articles, Resources

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Find the answers to your questions about catering in WebstaurantStore's Food Service Resources section. You'll find helpful videos, guides, articles and more.

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how to take orders in waiter and waitress training

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The Waiter and Waitress Guide to Properly Taking Food Orders from Restaurant Guests

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Orders can be written on checks, the duplicate of which is given to the kitchen. If handwriting orders, your handwriting must be legible and easy to understand.

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Rules of good serving are reflections of tradition, culture, and respect to customer and your restaurant profession. The rules are very old and new ones don't need to be invented. I believe that after reading these simple tips about what you should not do as a waiter you will certainly make your customer and yourself happier.

This is the list of 100 Things Restaurant Staffers Should Never Do wrote by Bruce Bushel that was published in The New York Times:

WAITER GURU

1. Do not let anyone enter the restaurant without a warm greeting.

2. Do not make a singleton feel bad. Do not say, "Are you waiting for someone?" Ask for a reservation. Ask if he or she would like to sit at the bar.

3. Never refuse to seat three guests because a fourth has not yet arrived.
4. If a table is not ready within a reasonable length of time, offer a free drink and/or amuse-bouche. The guests may be tired and hungry and thirsty, and they did everything right.

5. Tables should be level without anyone asking. Fix it before guests are seated.

6. Do not lead the witness with, "Bottled water or just tap?" Both are fine. Remain neutral.

7. Do not announce your name. No jokes, no flirting, no cuteness.

8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.

9. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition.

10. Do not inject your personal favorites when explaining the specials.

11. Do not hustle the lobsters. That is, do not say, "We only have two lobsters left." Even if there are only two lobsters left.

12. Do not touch the rim of a water glass. Or any other glass.

13. Handle wine glasses by their stems and silverware by the handles.

14. When you ask, "How's everything?" or "How was the meal?" listen to the answer and fix whatever is not right.

15. Never say "I don't know" to any question without following with, "I'll find out."

16. If someone requests more sauce or gravy or cheese, bring a side dish of same. No pouring. Let them help themselves.

17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait.

18. Know before approaching a table who has ordered what. Do not ask, "Who's having the shrimp?"

19. Offer guests butter and/or olive oil with their bread.

20. Never refuse to substitute one vegetable for another.

21. Never serve anything that looks creepy or runny or wrong.

22. If someone is unsure about a wine choice, help him. That might mean sending someone else to the table or offering a taste or two.

23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.

24. Never use the same glass for a second drink.

25. Make sure the glasses are clean. Inspect them before placing them on the table.

26. Never assume people want their white wine in an ice bucket. Inquire.

27. For red wine, ask if the guests want to pour their own or prefer the waiter to pour.

28. Do not put your hands all over the spout of a wine bottle while removing the cork.

29. Do not pop a champagne cork. Remove it quietly, gracefully. The less noise the better.

30. Never let the wine bottle touch the glass into which you are pouring. No one wants to drink the dust or dirt from the bottle.

31. Never remove a plate full of food without asking what went wrong. Obviously, something went wrong.

32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust them.

33. Do not bang into chairs or tables when passing by.

34. Do not have a personal conversation with another server within earshot of customers.

35. Do not eat or drink in plain view of guests.

36. Never reek from perfume or cigarettes. People want to smell the food and beverage.

37. Do not drink alcohol on the job, even if invited by the guests. "Not when I'm on duty" will suffice.

38.Do not call a guy a "dude."

39. Do not call a woman "lady."

40. Never say, "Good choice," implying that other choices are bad.

41. Saying, "No problem" is a problem. It has a tone of insincerity or sarcasm. "My pleasure" or "You're welcome" will do.

42. Do not compliment a guest's attire or hairdo or makeup. You are insulting someone else.

43. Never mention what your favorite dessert is. It's irrelevant.

44. Do not discuss your own eating habits, be you vegan or lactose intolerant or diabetic.

45. Do not curse, no matter how young or hip the guests.

46. Never acknowledge any one guest over and above any other. All guests are equal.

47. Do not gossip about co-workers or guests within earshot of guests.

48. Do not ask what someone is eating or drinking when they ask for more; remember or consult the order.

49. Never mention the tip, unless asked.

50. Do not turn on the charm when it's tip time. Be consistent throughout.

51. If there is a service charge, alert your guests when you present the bill. It's not a secret or a trick.

52. Know your menu inside and out. If you serve Balsam Farm candy-striped beets, know something about Balsam Farm and candy-striped beets.

53. Do not let guests double-order unintentionally; remind the guest who orders ratatouille that zucchini comes with the entree.

54. If there is a prix fixe, let guests know about it. Do not force anyone to ask for the "special" menu.

55. Do not serve an amuse-bouche without detailing the ingredients. Allergies are a serious matter; peanut oil can kill. (This would also be a good time to ask if anyone has any allergies.)

56. Do not ignore a table because it is not your table. Stop, look, listen, lend a hand. (Whether tips are pooled or not.)

57. Bring the pepper mill with the appetizer. Do not make people wait or beg for a condiment.

58. Do not bring judgment with the ketchup. Or mustard. Or hot sauce. Or whatever condiment is requested.

59. Do not leave place settings that are not being used.

60. Bring all the appetizers at the same time, or do not bring the appetizers. Same with entrees and desserts.

61. Do not stand behind someone who is ordering. Make eye contact. Thank him or her.

62. Do not fill the water glass every two minutes, or after each sip. You'll make people nervous.

62(a). Do not let a glass sit empty for too long.

63. Never blame the chef or the busboy or the hostess or the weather for anything that goes wrong. Just make it right.

64. Specials, spoken and printed, should always have prices.

65. Always remove used silverware and replace it with new.

66. Do not return to the guest anything that falls on the floor - be it napkin, spoon, menu or soy sauce.

67. Never stack the plates on the table. They make a racket. Shhhhhh.

68. Do not reach across one guest to serve another.

69. If a guest is having trouble making a decision, help out. If someone wants to know your life story, keep it short. If someone wants to meet the chef, make an effort.

70. Never deliver a hot plate without warning the guest. And never ask a guest to pass along that hot plate.

71. Do not race around the dining room as if there is a fire in the kitchen or a medical emergency. (Unless there is a fire in the kitchen or a medical emergency.)

72. Do not serve salad on a freezing cold plate; it usually advertises the fact that it has not been freshly prepared.

73. Do not bring soup without a spoon. Few things are more frustrating than a bowl of hot soup with no spoon.

74. Let the guests know the restaurant is out of something before the guests read the menu and order the missing dish.

75. Do not ask if someone is finished when others are still eating that course.

76. Do not ask if a guest is finished the very second the guest is finished. Let guests digest, savor, reflect.

77. Do not disappear.

78. Do not ask, "Are you still working on that?" Dining is not working - until questions like this are asked.

79. When someone orders a drink "straight up," determine if he wants it "neat" - right out of the bottle - or chilled. Up is up, but "straight up" is debatable.

80. Never insist that a guest settles up at the bar before sitting down; transfer the tab.

81. Know what the bar has in stock before each meal.

82. If you drop or spill something, clean it up, replace it, offer to pay for whatever damage you may have caused. Refrain from touching the wet spots on the guest.

83. Ask if your guest wants his coffee with dessert or after. Same with an after-dinner drink.

84. Do not refill a coffee cup compulsively. Ask if the guest desires a refill.

84(a). Do not let an empty coffee cup sit too long before asking if a refill is desired.

85. Never bring a check until someone asks for it. Then give it to the person who asked for it.

86. If a few people signal for the check, find a neutral place on the table to leave it.

87. Do not stop your excellent service after the check is presented or paid.

88. Do not ask if a guest needs change. Just bring the change.

89. Never patronize a guest who has a complaint or suggestion; listen, take it seriously, address it.

90. If someone is getting agitated or effusive on a cellphone, politely suggest he keep it down or move away from other guests.

91. If someone complains about the music, do something about it, without upsetting the ambiance. (The music is not for the staff - it's for the customers.)

92. Never play a radio station with commercials or news or talking of any kind.

93. Do not play brass - no brassy Broadway songs, brass bands, marching bands, or big bands that feature brass, except a muted flugelhorn.

94. Do not play an entire CD of any artist. If someone doesn't like Frightened Rabbit or Michael Bublé, you have just ruined a meal.

95. Never hover long enough to make people feel they are being watched or hurried, especially when they are figuring out the tip or signing for the check.

96. Do not say anything after a tip - be it good, bad, indifferent - except, "Thank you very much."

97. If a guest goes gaga over a particular dish, get the recipe for him or her.

98. Do not wear too much makeup or jewelry. You know you have too much jewelry when it jingles and/or draws comments.

99. Do not show frustration. Your only mission is to serve. Be patient. It is not easy.

100. Guests, like servers, come in all packages. Show a "good table" your appreciation with a free glass of port, a plate of biscotti or something else management approves.

Bonus Track: As Bill Gates has said, "Your most unhappy customers are your greatest source of learning."
Thank you for following us, I hope that you will include some of these tips in your daily work.

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Server's Bible: 101 Tips How To Be A Good Restaurant Waiter - POS Sector

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Rules of good serving are reflections of tradition, culture, and respect to customer and your restaurant profession. The rules are very old and new ones don't need to be invented. I believe that after reading these simple tips about what you should not do as a waiter you will certainly make your customer and yourself happier.

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Whether it's at brunch on Sunday or happy hour on Thursday after work, diners aren't just looking for great food anymore. Instead, they are seeking a great social experience. But that all comes to a screeching halt when the waiter presents the bill, leaving customers to figure out who ate and drank what, how much each item costs, and how to divvy up the tip. Splitting the bill can be the most frustrating part of going out with a group, but payments technologies are working to alleviate this pain point.
Branded Restaurant Payment Apps
Recently, The Cheesecake Factory released the payment app, CakePay to speed up the payment process for guests. Customers download the app, check into their specific dining location, and share their code with the server. From there, customers can view the menu and order summary, as well as pay whenever they are ready via Cakepay. And if they are dining with a large group, the app enables them to conveniently split the bill and add a tip.

The benefits of a customized app don't end there. Not only do these apps allow restaurants to incorporate their own branding, but they also add a personal touch to the digital dining experience. Consistent branding is an important part of maintaining customer loyalty because customers trust brands they recognize. It benefits the company most when launching new programs attached to the restaurant.
General Payment Apps
For restaurants that opt out of a branded app, there are other options to integrate payment technology into the dining experience. For example, apps like Split feature access to a variety of restaurants that have integrated mobile payment capabilities, offering customers fast and convenient service. Split allows customers to get rid of the pen and calculator by enabling customers to select a restaurant, open a tab, review the check, and split the bill right from their smartphone.

General payment apps, like Split, are convenient for both customers and restaurant owners. Customers love these apps because they aren't hassled with the need to download a new app for every restaurant they frequent. General payment apps appeal to a younger demographic resulting in an increase in foot traffic and revenue as well as an increase in service effectiveness. Integrated seamlessly with the restaurant's POS system, the apps also serve as a great marketing tool. It allows restaurants to gain exposure to a larger demographic effortlessly.
Tabletop Options
Access to a customized or general payments mobile app is convenient for the customer, especially when splitting the bill. However, some restaurants have decided to integrate technology through a different avenue. Popular chain restaurants like Chili's and Applebee's feature tabletop ordering, which allows diners to view the menu, order, and split and pay the bill via tablet. Wyman Roberts, president of Chili's, told USA Today that he's seen an increase in customer satisfaction since adding tabletop ordering. These new tablets bring a fresh dynamic to the dining experience and remove the awkwardness that receiving the bill poses to a great social experience. They are modern, tech savvy, and convenient-all characteristics customers are looking for in a dining experience to align with their digitized and fast-paced lifestyles.

Further enhancing the dining experience by working to eliminate lines and reducing time spent in the restaurant, contactless and card-not-present payments are also gaining popularity in the restaurant industry, especially in quick-service restaurants. Contactless payments allow customers to simply tap their phones, key fobs, or wristbands to complete transactions, and card-not-present technology enables them to order and pay ahead of time via smartphone or computer.

According to the National Restaurant Association's most recent study, 35 percent of restaurants have adopted mobile payments. In addition, the study states that on average, restaurants that integrate payments technologies see a 20 percent increase in sales.

As the world continues to advance digitally, customers, especially millennials, are looking for restaurants and bars to become digital as well. Integrating payments technology eliminates wait times for receiving and paying for the bill resulting in increased customer satisfaction and increased service efficiency. By getting rid of the splitting headache, these solutions have the potential to positively change the way both customers and employees view group dining.

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How Payment Technologies Ease the Pain of Restaurant Bills

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Whether it's at brunch on Sunday or happy hour on Thursday after work, diners aren't just looking for great food anymore. Instead, they are seeking a great social experience. But that all comes to a screeching halt when the waiter presents the bill, leaving customers to figure out who ate and drank what, how much each item costs, and how to divvy up the tip.

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Technology has solidified its role as an integral part of the restaurant experience. Innovative restaurant tech is eliminating customers' pain points and keeping diners coming back for more.

And while in-person visits to restaurants are declining, electronic orders have tripled over the last five years. In 2016, orders placed online or with an app officially surpassed those placed via phone. To cater to these demands, restaurants are turning to new technologies to tackle the challenges of serving up accurate and efficient orders. Whether it be through omni-channel payments, delivery innovation or dining room tech, the restaurant industry is embracing the digital revolution and all it has to offer.
Directly to Digital
The time it takes between a customer getting their bill to them actually walking out the door can take anywhere from 10 to 20 minutes, depending on the venue. While waiters in Europe have used portable credit card readers for more than 20 years to help speed up the payment process, the U.S. has been slower to catch on to this trend.

However, some restaurants are skipping the portable credit reader altogether and going directly to digital.

In some establishments, servers bring touch screen tablets to the customer, completing transactions for them directly at the table. Others use tabletop technology to enhance the dining experience - empowering customers to do everything from paying their bill to ordering dessert without waiting on a server.

But customers aren't the only ones reaping the benefits.

A 2016 report found that when customers used a tablet to order and pay in a full-service dining restaurant, they spent an average of $3.61 more and got out the door almost 20 minutes faster. This means reduced table turnaround times, giving restaurants the opportunity to get more people in the door.

Restaurants are also partnering with mobile apps, such as Qkr!, Split, and Cake, to allow customers to easily pay or split their bill directly from their smartphones. But for those not ready to make the tech jump, customers are taking things into their own hands.

The app Splitwise lets people settle bill-splitting themselves, eliminating the stress of wondering if the server will split the check or scrambling to figure out how to divide everything up. The organizational tool allows customers to make a single payment for the bill and pay each other back later. This can save time for both diners and servers in processing a group's payment.

It's not just splitting the bill where payment-processing tech comes in-other apps have tech for lessening wait times before and after your meal.

The app TabbedOut noted that waiting for the bill is essentially just like standing in a line. More than 500 bars and restaurants use the app, which allows for customers to pay the bill at their own convenience, even if it's on the drive home. All the customer has to do is notify their server, and they can pay their bill at the restaurant or have the app close it automatically after they leave.
Signed, Sealed, Delivered
No longer is delivery limited to just pizza chains and Asian food. Today, more than 80 percent of publicly traded restaurant chains-not even including pizza-are testing delivery options.

To stay competitive, restaurants may want to start thinking about delivery. However, that may be easier said than done.

To implement a full-service internal delivery system, restaurants have to consider organizing staff, paying for insurance, and budgeting tip outs-something not always attainable for small to mid-size businesses. To combat that, restaurants often outsource delivery to services like Grubhub or UberEATS, which provide solutions to handle online ordering, tracking and the delivery itself.

While some restaurants may feel that offering delivery hurts the authenticity of their business or that the quality of food will suffer, that doesn't have to be the case. Denny's tackled the issue when they spent two years developing innovative take-out boxes and plates, keeping food fresh and ensuring a smooth delivery.

Another pain point of delivery or take out is talking on the phone. The rise of online ordering and chatbots has allowed customers to order and receive their food with little-to-no human interaction. Some restaurants even allow customers to place orders through an Amazon Echo or a smart TV.

Other restaurants have hopped on the social media ordering trend, too. In February, Facebook rolled out an "order food" button in its main navigation, bringing the ordering experience directly onto the social platform. TGI Friday's is also embracing this trend; it recently became the first national bar and grill to accept orders via Twitter DMs.
Dine and Dash?
Some of the most commonly recognized tech in finer dining rooms are food buzzers, or restaurant pagers. They've been around more than 20 years but are finally becoming outdated. Why pay for a pricey device, and its maintenance, when customers are already carrying one of their own?

Considering almost 90 percent of Americans have unlimited texting and many have nearly-unlimited phone call minutes, many restaurants now turn to platforms such as Table's Ready to send customers a text or an automated call when it's time to be seated. This doesn't restrict the distance diners can venture from the waiting area the way buzzers do, giving customers the freedom to grab a drink or leave and come back.

Other restaurants are going directly to apps. More than 42,000 restaurants use OpenTable across more than 20 countries. OpenTable's latest integration, DineTime, lets diners check the status of wait times via the app.

No matter the type of dining space, restaurant tech will continue to grow. But will restaurants be able to keep up with their increasingly tech-savvy customers?

One study found that six-year-olds have about the same understanding of communications technology as the average 45-year-old. Growing up as true digital natives, it only makes sense that the restaurant industry will have to rapidly advance to meet the needs of the next generation of diners.

From online delivery to innovative payment processing, the restaurant tech space is rapidly evolving. Only by embracing the change will restaurants be able to not just meet, but also exceed the expectations of their diners.

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3 Big Advancements Are Changing the Way Restaurants Do Business

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Technology has solidified its role as an integral part of the restaurant experience. Innovative restaurant tech is eliminating customers' pain points and keeping diners coming back for more. And while in-person visits to restaurants are declining, electronic orders have tripled over the last five years.

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OpenLanguage helps busy adults learn real-world English and explore different flavors of American culture. Study practical and engaging English lessons for business and daily life and connect with a global community of learners just like yourself! New lessons are updated weekly. You can also find hundreds of award-winning EnglishPod lessons on OpenLanguage.

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Restaurant Reservation Availability | OpenTable

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Now's the time to support your favorite restaurants.

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A: Shogun Restaurant. B: Hi, I would like to make a dinner reservation. A: Of course, what evening will you be joining us on? B: We will need the reservation for Tuesday night. A: What time would you like the reservation for? B: We would prefer 7:00 or 7:30. A: How many people will you need th…

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Restaurants and Restaurant Reservations | OpenTable

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Skip to Main Content Find your table for any occasion It looks like you're in Virginia - DC Suburbs. Not correct? Experiences trending in Washington, D.C. Area View all Need some inspiration? Tell us about your ideal meal and we'll match you with the best restaurants in town.

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From Wikipedia, the free encyclopedia

OpenTable is an online restaurant-reservation service company founded by Sid Gorham, Eric Moe and Chuck Templeton on 2 July 1998 and is based in San Francisco, California.

In 1998, operations began with a limited selection of restaurants in San Francisco. Restaurants used the company's back-end software to process the reservations made on the website, resulting in a real-time reservation system for both diners and restaurants. The service has since expanded to cover more than 50,000 restaurants in more than 80 countries.

Reservations are free to end users; the company charges restaurants flat monthly and per-reservation fees for their use of the system. According to the company, it provides online reservations for more than 50,000 restaurants around the world and seats over 1 billion diners per year.

On June 13, 2014, the company announced it had agreed to terms with the Priceline Group (now Booking Holdings, Inc.) to be acquired in an all-cash deal for $2.6 billion.

OpenTable was founded by Chuck Templeton on 2 July 1998, and initially incorporated in California as easyeats.com, Inc.

On 21 May 2009, the company held its initial public offering (IPO), on the NASDAQ stock exchange under the ticker symbol Nasdaq: OPEN. The underwriters of the IPO were Merrill Lynch, Allen & Company, Stifel Nicolaus, and ThinkEquity.

On 1 October 2010, the company acquired Toptable, a restaurant reservation site in the UK.

On 29 January 2013, the company announced that it had entered a definitive agreement to acquire Foodspotting.

On 13 June 2014 the company agreed to a takeover offer by the Priceline Group of $103 a share, a 46% premium on the previous day's closing stock price. The offer valued the company at $2.6 billion. Both companies said OpenTable would continue to operate as a separate business under the same management.

In August 2020, OpenTable named Debby Soo as its new CEO. OpenTable And CLEAR Partner to Help Restaurants Streamline Proof Of Vaccination Requirements Across The US.

Users search for restaurants and reservations based on such parameters as dates, times, cuisine, and price range. Users who have registered their email address with the system will then receive a confirmation email. Users can also receive 100 or 1,000 points after dining that can be redeemed for discounts at member restaurants.

The company also has a mobile application that allows users to find and book dinner reservations.

For restaurants

Restaurant owners use an Electronic Reservation Book which computerizes restaurant host-stand operations and replaces existing paper reservation systems. The system handles reservation management, table management, guest recognition, and email marketing.

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From Wikipedia, the free encyclopedia OpenTable is an online restaurant-reservation service company founded by Sid Gorham, Eric Moe and Chuck Templeton on 2 July 1998 and is based in San Francisco, California. In 1998, operations began with a limited selection of restaurants in San Francisco.

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Making a Dinner Reservation · Learn English · OpenLanguage®

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It's important to know how to make a dinner reservation at a restaurant whether it is for business or for pleasure. In today's lesson, we are going to learn all the words and phrases necessary for making this fast and easy, thanks to EnglishPod!

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Każdy z nas zna kogoś, kto po prostu ewidentnie nie myje się codziennie. W każdej klasie znajdzie się przynajmniej jedna taka osoba. Przetłuszczone włosy czy nieprzyjemny zapach to wystarczające dowody. Niektórzy wychodzą z założenia, że „częste mycie skraca życie". Bzdura!
W dzisiejszych czasach fundamentem zdrowia i dobrego samopoczucia jest codzienna higiena osobista. Wystarczą 2 dni bez prysznica, żeby zobaczyć efekty jej braku.

Zacznijmy od tego, że prysznic z samego rana powinien być przyjemnością! Pomyśl o tym w ten sposób: wraz z potem i brudem zmywasz z siebie wszystkie problemy dnia poprzedniego i - świeży i zregenerowany - gotów jesteś na podbój dnia dzisiejszego!

Niektórym ludziom wręcz nie wystarczy jeden prysznic dziennie. Biorą go zarówno rano, jak i wieczorem. Według badań z 2008 roku, to Australijczycy są najczystszym narodem na świecie. I wiecie co? Wcale nie żyją krócej;)

Warto wiedzieć, że w przeciwieństwie do dorosłych, niemowlęta nie muszą, a raczej nie powinny brać kąpieli codziennie. Raz czy 2 razy w tygodniu w zupełności wystarczy. Ich skóra jest niesamowicie wrażliwa, poza tym przecież nie pocą się tak, jak starsi ludzie.

Dlaczego codzienny prysznic dorosłej osoby jest tak ważny? Na skórze istnieje około 1000 różnych typów bakterii. Nie wspominając już o grzybach. Nie wszystkie bakterie są jednak szkodliwe. Mówiąc najprościej, te dobre bakterie zwalczają te złe.

Niemniej jednak człowiek powinien im pomagać. Wiele patogenów - jeśli im nie przeszkadzamy - rozwija się na skórze i przystosowuje do stabilnego, wygodnego, niezakłócanego wodą i mydłem środowiska;)

Wystarczą dwa dni, aby wygodnie zagnieździły się w pewnych miejscach, najczęściej w pachwinach, na plecach a także w okolicach oczu, ust i nosa.

Pot, a więc wilgoć i sól, powoduje podrażnienia skóry i drobne otarcia. Dochodzi do infekcji bakteryjnych i grzybiczych, a to oznacza swędzenie, pieczenie i okropny wygląd.

Ważna informacja dla kobiet - zawsze zmywajcie makijaż na noc, niezależnie od tego, jak bardzo jesteście zmęczone. W przeciwnym razem czeka was przedwczesne starzenie się skóry, paskudny trądzik i infekcje.

Czy wiecie, że pot jest tak naprawdę bezwonny? To bakterie pochłaniające białka i kwasy tłuszczowe przekształcają je w substancje chemiczne, odpowiedzialne za nieprzyjemny zapach.

Wydaje ci się, że nikt tego nie czuje? Że jeśli tylko ktoś nie przyłoży nosa do twojej pachy, z pewnością nie dowie się, że unikasz prysznica? Błąd! Może ty nie czujesz towarzyszącego ci odoru - to kwestia przyzwyczajenia - ale uwierz, że wszyscy inni czują go wyraźnie.

Zobacz też: Samolot musiał lądować awaryjnie, ponieważ smród jej waginy był nie do zniesienia...

Niektórzy uważają, że nie powinno się codziennie myć włosów. Jeśli ktoś rzeczywiście zauważa, że codzienne mycie źle na nie wpływa, może oczywiście skorzystać z suchego szamponu, który nada im przyjemny zapach. Pamiętajcie jednak, że to nie wymówka, aby unikać prysznica! Długie włosy można po prostu spiąć lub schować pod czepkiem!

Brak czasu to też idiotyczne usprawiedliwienie. Nie musisz spędzać wieczności pod prysznicem. Namydlenie się i spłukanie zajmie ci 3 minuty!

Zobacz też jak dziewczyny powinny dbać o higienę miejsc intymnych...

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Oto, dlaczego do pizzy dodają to małe plastikowe coś. Ma to swój ukryty sens!

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Jeśli jesteś człowiekiem i żyjesz w cywilizacji Zachodu, po prostu musisz od czasu do czasu zamawiać pizzę. Pewnie nie jeden raz zastanawiałe(a)ś się, po co jest ten plastikowy ministolik, który dodają do środka: Okazuje się, że ma to swój ukryty sens. Nazywa się go po angielsku "pizza saver"

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Try the online quiz, reading, listening, and activities on grammar, spelling and vocabulary for this lesson on Restaurants. Click on the links above or see the activities below this article:

Your browser does not support this audio player.

READ

I love restaurants. I never get tired of going to them. I go to restaurants a lot. Maybe three times a week. I have my favourite restaurants, which I go to regularly. The waiters know me and I usually get very good service. But I also like trying new restaurants. It's exciting to see what's on the menu and how the food will taste. Most of the time a visit to a new restaurant is a great experience. But sometimes, I wonder why my friend recommended a restaurant. I've been to a few restaurants where the food was so bad, so tasteless, I didn't want to pay. My favourite restaurants are Indian. I can't get enough of Indian food. I love the smells inside Indian restaurants. And of course the tastes.

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Try the online quiz, reading, listening, and activities on grammar, spelling and vocabulary for this lesson on Restaurants. Click on the links above or see the activities below this article: Your browser does not support this audio player. I love restaurants. I never get tired of going to them.