贈20點!!!!請英文翻譯高手幫忙翻譯這篇文章~謝謝

The host is the first and last person the guest meets at a restaurant,

so naturally the impression he or she makes is important.A smiling,

well-groomed, friendly person is an asset to the restaurant, but the position

calls for more.Hosts who know the restaurand add luster and are able to

answer a variety of specific and general questions.The main part of the host's

job is to represent the restaurant by offering a friendly greeting and facilitating

the seating of guests, even if it means politely asking them to wait a while in

the lounge or holding area. Being a great host is an art and takes practice.

Another key aspect of the job is knowing how to seat guests so as not

to overload a server or the kitchen.That is where experience come in.

Hosts keep a sheet for reservations, whether they are called in or walk-ins.

The sheet has several columns, each representing a table size or top,

as it is called in the restaurant business--one column for two-tops or deuces,

one for four-tops, one for six-tops, and one for larger parties.Names of

parties are entered under the respective table size.Over time, restaurants

gauge their turn time.For example, the deuce waiting time will be faster

than that of the four-or six-tops. Full-service restaurants normally allow about

1 1/2 hours for a deuce, 2hours for a four-top, and2 1/2 for a six-top.

已更新項目:

請問使用翻譯軟體!!!!!

違反一律檢舉

2 個解答

評分
  • bull
    Lv 5
    10 年前
    最佳解答

    The host is the first and last person the guest meets at a restaurant,

    so naturally the impression he or she makes is important.A smiling,

    well-groomed, friendly person is an asset to the restaurant, but the position

    calls for more.Hosts who know the restaurand add luster and are able to

    answer a variety of specific and general questions.The main part of the host's job is to represent the restaurant by offering a friendly greeting and facilitating the seating of guests, even if it means politely asking them to wait a while in the lounge or holding area. Being a great host is an art and takes practice.

    餐廳主人是客人在餐廳所見的第一及最後一人,所以自然的他或她給人的印象是重要的.一個面帶微笑,打扮整潔,友善的人是餐廳的資產, 但這個職位要求更多的條件.主人們了解這餐廳並為餐廳增加光彩而且也能回答多樣的特殊及一般問題. 主人的主要工作是代表餐廳提供親切的接待及安排客人的座席.縱使它意味著要禮貌的請他們在休息室或等待區稍等一下.做一個優秀的主人是一種藝術並且是須要訓練的.

    Another key aspect of the job is knowing how to seat guests so as not

    to overload a server or the kitchen.That is where experience come in.

    另一工作重點是知道如何引導客人入席如此就不會使服務人員或廚房工作過載.這就是經驗的門路.

    Hosts keep a sheet for reservations, whether they are called in or walk-ins.

    The sheet has several columns, each representing a table size or top,

    as it is called in the restaurant business--one column for two-tops or deuces,one for four-tops, one for six-tops, and one for larger parties.Names of parties are entered under the respective table size.

    主人持有一份客人訂位表單, 不論他們是被請進來的或是走進來的.這表單有好幾欄,每欄代表一張桌的大小或桌面,就如它們在餐廳業裡的稱謂--一個雙桌面或雙位欄,一個四桌面欄,一個六桌面欄,以及一個大型宴會欄.宴會名稱被輸入在分別的大小各桌底下.

    Over time, restaurants gauge their turn time.For example, the deuce waiting time will be faster than that of the four-or six-tops. Full-service restaurants normally allow about 1 1/2 hours for a deuce, 2hours for a four-top, and2 1/2 for a six-top.

    關於時間, 餐廳計算客人的迴流時間. 舉例來說,雙人桌等的時間會比四或六桌面的快. 全面服務的餐廳通常允許一張雙人桌大約 1 1/2小時, 一張四桌面兩小時,以及一張六桌面2 1/2小時.

    註:文中的host也可解釋為高職位的男女經理人或領班

    參考資料: cc rider Express
    • 登入以對解答發表意見
  • 10 年前

    主機是自然使他或她的印象是 important.A 的微笑、 well-groomed、 友好的人是一個位置,該間食肆的資產滿足一間食肆的第一個和最後一個人訪客

    知道,restaurand more.Hosts 要求添加的光澤,能夠

    回答各種特定和一般 questions.The 主機的主體部分

    工作就是通過提供一個友好的問候和便利表示該食肆

    即使這意味著有禮貌地問他們要等待一段時間在休息室或控股地方的客人的座位。 被巨大的主機是一門藝術,並採取實踐。

    這項工作的另一個重要方面知道如何座客人,不

    超載伺服器或在 kitchen.That 是經驗的進來。

    主機保持保留,是否他們稱為中或 walk-ins 一個表。

    工作表有多個的列每個表示一個表大小或頂部,則稱為中餐館業務 — — 兩頂或 2 下麵,一列

    在各自表 size.Over 時間下輸入一個用於四頂、 一個六頂,用於和一方的大 parties.Names,食肆衡量其轉 time.For 示例,指責輪候的時間將會更快

    比四-或六頂。 提供全方位服務的食肆通常允許有關

    1 1/2 小時為一的指責為四機頂 and2 2 小時為一六頂 1/2。

    • 登入以對解答發表意見
還有問題?馬上發問,尋求解答。