Formalizing Hospitality English: Language for Professional Service

Section role: supports the 'Polishing the Silver' section while the teacher leads the debrief and introduces formal service language. Slides: (1) Title — 'Beyond 'Good': Mastering Professional Hospitality English'; (2) Taking Orders Professionally — bullet: key phrases like 'May I take your order?', 'Are you ready to order?', 'What can I get for you?'; bullet: example of suggesting a starter ('May I recommend the empanadas?'); (3) Describing Food & Wine Like an Expert — bullet: contrast 'The wine is good' with professional sommelier language; bullet: vocabulary examples: 'full-bodied', 'tannins', 'notes of berries', 'creamy texture', 'sharp finish' for wine and cheese; (4) The 'LEARN' Model for Handling Complaints — bullet: breakdown of Listen, Empathize, Apologize, React, Now; bullet: example of a polite transition: 'I understand your frustration'; (5) Grammar Spotlight: Present Simple vs. Present Continuous — bullet: Present Simple for menu facts ('This steak comes with...'); bullet: Present Continuous for service actions ('I am checking on that for you right now'); (6) Practice & Professionalism — bullet: revisit common errors from Section 2, showing improved phrasing for scenarios like a corked wine complaint; bullet: prompt for students to rephrase their own sentences. Hooks back to the rest of the lesson: builds on the struggles encountered in the 'High-Pressure Shift' (Section 2) by formalizing the language. Sets up the application of this language in the 'Maître d' Final Review' (Section 4). Closing slide: 'How does using precise language elevate the guest experience?' — sets up a brief class discussion or reflection. This material is part of a English foreign-language class for students in Argentina learning English. Regardless of the material's language, the key terms and examples being taught must be written in English, not in the students' native language.

Lara de Teachy