Advanced English 2 Advanced Level ID13302

Topic 12
Eating Out

Cultural etiquette · Restaurant vocabulary
Passive voice in professional English

12.1 Cultural Considerations for Dining Out — tipping, service, etiquette
12.2 Useful Restaurant Vocabulary — menus, beef doneness, beverages, ordering
12.3 Passive Voice — structure, usage, active vs. passive

Ref.: Powell, M. (2014). In Company 3.0. Intermediate Student's Book. Thailand: Macmillan Press.

🍽️
Slide 02 · Introduction
Why does dining out matter in business?
🍴 Context
"The joy of food is a central element in almost every society. Dining together during a business lunch creates shared experiences, builds trust, and sometimes sets the tone for difficult conversations."
💼 Business dining advantages
  • Creates shared experiences with clients and colleagues
  • Builds visibility, memorability and trust
  • Sets the appropriate tone and environment for important conversations
  • Reduces interruptions by taking meetings off-site
📋 What we'll cover today
1
Cultural considerations — tipping, service norms, UK vs. US differences.
2
Restaurant vocabulary — menu terms, beef doneness, beverages, ordering phrases.
3
Passive voice — when and how to use it in professional written and spoken English.
🎯
Slide 03 · Learning Objectives
By the end of class, you will be able to…
1
Navigate tipping etiquette in the United States — calculating percentages for sit-down restaurants, tip jars, and business meals, and applying correct credit card customs.
2
Identify key cultural differences between dining in the UK and US, including service style, check delivery, refills, takeaway customs, and credit card protocols.
3
Use restaurant vocabulary correctly — menu categories, beef doneness terms, alcoholic beverage vocabulary, and polite ordering sentence starters.
4
Differentiate active from passive voice and construct grammatically accurate passive sentences using the correct form of to be + past participle.
5
Select the appropriate voice for professional communication by identifying the three scenarios where passive voice is the most suitable choice.
💵
Slide 04 · Section 12.1
12.1 Tipping — Sit-Down vs. Quick-Service
🍷 Sit-down restaurants
⚠️ Critical context
In most US states, sit-down servers are legally paid less than minimum wage. The tip is not a bonus — it is the primary source of income for the server.
Service QualityExpected Tip
Excellent20% (standard)
Good15%
Group of 6+15–20% auto-gratuity (added to bill)
💳 Credit card tip custom
The server swipes your card first, then you write in the tip. You do not tell the server the tip amount beforehand, as is common in Latin America.
☕ Quick-service / Fast food
Context
Quick-service employees are required by law to receive minimum wage. Tips are appreciated but not obligatory. Factors that increase tip expectation: size and complexity of the order.
🏪
Tip jars
Common in coffee shops, ice cream parlors and counter-service restaurants. Tipping here is a genuine bonus, not an obligation. Not tipping is not rude.
❗
Not tipping at sit-down restaurants
Although not legally required, not tipping at a sit-down restaurant is considered a serious social blunder that can offend the server and embarrass your companions.
🤝
Slide 05 · Section 12.1
Customer service, the check and who pays
👍 Customer service — "The customer is always right"
  • It is acceptable to tell your server if you are unhappy with your food.
  • Almost all restaurants will replace or correct a dish free of charge.
  • Most restaurants allow reasonable substitutions and modifications to menu items.
  • Tell your server as soon as possible — do not wait until the end of the meal.
🧾 Delivering the check
US custom — may surprise international guests
Servers often bring the check before you request it when they sense you have finished. This is attentive and prompt service — not rudeness, and does not mean you must pay immediately.
💰 Who should pay?
👥
Social occasions
"Invite" does NOT always mean "pay" in English-speaking countries (contrast with Latin America). "I want to treat you" or "take you out" are clear signals someone will pay.

Splitting the check: down the middle (equal share) or by seat (each pays their own).
💼
Business occasions
The person or party who requested or arranged the meeting should pay. This is the standard professional norm in English-speaking countries.
🇬🇧🇺🇸
Slide 06 · Section 12.1
General Differences — UK vs. US Dining
Aspect🇬🇧 United Kingdom🇺🇸 United States
Free refillsUncommonMost restaurants offer free refills (soda, coffee)
Menu modificationsNot advised to make special requestsUsually acceptable to make reasonable modifications
Delivering the checkServer waits until you request itServer brings it proactively — considered attentive
TippingMany consider 10% adequate10% is considered cheap; minimum 15–20%
Leftovers ("to go")Uncommon; many restaurants lack containersCustomary to take uneaten food home — not "cheap"
Credit card paymentServer brings portable scanner to the tableServer takes card to a terminal
Clearing platesWait until all diners finish; clear all at onceClear individual plates as each person finishes
📌 Important note
These are guidelines, not rules. Cultural generalizations are imperfect — practices vary by region, establishment type, and individual preference within both countries.
📖
Slide 07 · Section 12.2
12.2 Reading a Menu — Key Terms
TermDefinition
Appetizers / StartersDishes meant to be shared before the main meal
Entrée / Main courseThe main meal
CourseComponent of a meal. A three-course meal: (1) salad, (2) steak, (3) dessert
Side dishSmall accompaniment — rice, potato, vegetables
Signature dishThe restaurant's specialty or most popular dish
Prix Fixe (French)A multi-course meal at a fixed price (common in bigger cities)
BrunchCombination of breakfast and lunch; typical Sunday meal in English-speaking countries
Soft drinkSoda
💡 Context tip
You can usually use context clues to understand a menu — but knowing these terms will help you sound more confident when ordering or discussing options with clients.
🥩
Slide 08 · Section 12.2
Beef Doneness & Alcoholic Beverages
🥩 "How would you like that cooked?"
Context
When ordering beef (hamburger, steak), your server will ask this question. Many countries always fully cook beef — in most English-speaking countries, doneness is a personal preference.
TermDescription
RareCool, red center
Medium rareWarm, red center
MediumPink center
Medium wellAlmost fully cooked; thin ribbon of pink
Well doneFully cooked — no red or pink
🍷 Alcoholic beverage vocabulary
TermMeaning
House wineMost inexpensive wine
Top shelfPremium / most expensive liquors
Well / railMost inexpensive liquors
RoséPink wine
On tap / draftBeer from a keg, not a bottle
On the rocksOn ice
NeatRoom temperature, no ice
VirginNon-alcoholic version (margarita, daiquiri…)
⚠️ Business etiquette note
Most business etiquette experts advise against consuming alcohol during a business lunch or dinner. The markup on wine/liquor in restaurants is also typically very high.
💬
Slide 09 · Section 12.2
Ordering Like a Local
🍴 Key rule
English speakers do NOT typically say "I want . . ." when ordering food. This sounds direct and can come across as rude. Use the sentence starters below instead.
✅ Polite sentence starters
🗣️
"I'll have . . ."
Most common, casual and natural. Works for any meal or drink.
🗣️
"I'm going to have . . ."
Slightly more deliberate; still natural and polite.
🗣️
"I'll take . . ."
Common and informal. Perfectly acceptable in most restaurants.
🗣️
"I'd like . . ."
Polite and slightly more formal. Good for business meals.
🗣️
"Could I have . . . ?"
Very polite, slightly formal. Excellent for professional settings.
🗣️
"Can I have . . . ?"
Casual and common. Perfectly appropriate for most dining situations.
🔗 Review — Polite requests (Topic 3.2)
Connection to earlier material
These ordering expressions relate to the polite requests and indirect questions covered in Topic 3.2. Review that section for additional request structures useful in formal dining and business settings.
🌍 Cross-cultural contrast
Spanish vs. English
Spanish: "Quiero…" (I want) is standard and neutral.
English: "I want…" can sound demanding. The sentence starters above are more socially appropriate in English-speaking restaurant contexts.
📝
Slide 10 · Section 12.3
12.3 Passive Voice — Structure & Formation
📌 Core definition
In the passive voice, the subject of the sentence is not the "doer" — it is the receiver of the action. Structure: Subject + to be (conjugated) + past participle (+ "by" + agent, optional).
📊 Active → Passive comparison
ActiveThe CEO approved the changes. (subject = doer)
PassiveThe changes were approved by the CEO. (subject = receiver)
ActiveManuel translated the document.
PassiveThe document was translated by Manuel.
ActiveHundreds of people attended the wedding.
PassiveThe wedding was attended by hundreds of people.
⚠️ General rule
Prefer the active voice in most writing. The passive voice, especially in longer sentences, can make the reader work harder to understand the meaning. Use it intentionally, not by default.
🧠
Slide 11 · Section 12.3
When is Passive Voice the right choice?
Rule
The passive voice is usually the most appropriate choice in three specific scenarios. Outside of these, default to the active voice.
❓
Scenario 1 — The "doer" is unknown
Use passive when you simply don't know who performed the action.

Example
Fifteen paintings were stolen from the museum.
[We don't know who stole them.]
🤷
Scenario 2 — The "doer" is irrelevant
Use passive when who performed the action doesn't matter to your message.

Example
The book was published in 1910.
[Who published it is not the focus.]
🤫
Scenario 3 — You don't want to name the "doer"
Use passive to deliberately avoid identifying someone — for tact, diplomacy or confidentiality.

Example
It has been brought to our attention that someone is stealing paper from the supply room.
[We know who reported it but won't say.]
💡 Professional application
Scenario 3 is especially useful in business writing — email, reports, announcements — where you need to deliver sensitive information diplomatically without assigning blame.
✏️
Slide 12 · Section 12.3 — Practice
Practice: Passive or Active?
Directions
Identify whether each sentence is in the active or passive voice. The verb is underlined. Correct answers are shown ✓.
1
The paint must be mixed with water.
  • a ✓ Passive
  • b Active
2
Martin read three books yesterday.
  • a Passive
  • b ✓ Active
3
Michael's car was stolen this morning.
  • a ✓ Passive
  • b Active
4
All vacation requests must be submitted two weeks in advance.
  • a ✓ Passive
  • b Active
5
The students studied for their exam.
  • a Passive
  • b ✓ Active
6
The school was damaged in the storm.
  • a ✓ Passive
  • b Active
7
The restaurant was highly recommended.
  • a ✓ Passive
  • b Active
8
Michelle cooked dinner.
  • a Passive
  • b ✓ Active
9
The hotel room was cleaned this morning.
  • a ✓ Passive
  • b Active
10
The meal was prepared with special care.
  • a ✓ Passive
  • b Active
🔄
Slide 13 · Section 12.3 — Practice
Practice: Change Active → Passive
Directions
Rewrite each active sentence in the passive voice. Answers are shown below each sentence.
ActiveThe maid cleans the room every morning.
✓ PassiveThe room is cleaned by the maid every morning.
ActiveThe tornado destroyed the school.
✓ PassiveThe school was destroyed by the tornado.
ActiveErica signed the documents.
✓ PassiveThe documents were signed by Erica.
ActiveSusan made the dinner reservations.
✓ PassiveThe dinner reservations were made by Susan.
ActiveThe team will celebrate Michael's birthday tomorrow.
✓ PassiveMichael's birthday will be celebrated by the team tomorrow.
Formula reminder
Present: is/are + past participle
Past: was/were + past participle
Future: will be + past participle
Modal: modal + be + past participle
🏆
Slide 14 · Productive Activity
Write a Restaurant Experience Script
🎯 Scenario (Homework)
Write a 200-word script of a restaurant experience. Your script must include a problem (e.g., you dislike what you ordered) and a request for clarification (e.g., "What is meatloaf?" or "Is the pasta dish spicy?").
1️⃣
Set the scene

Choose a context: business lunch, casual dinner, first time in a US restaurant. Establish who the characters are (you, a server, a colleague).

2️⃣
Use polite ordering phrases

Include at least 3 of the 6 sentence starters from slide 9. Avoid "I want." Use vocabulary from section 12.2 (menu terms, doneness, beverage terms).

3️⃣
Include a problem + resolution

Something goes wrong (wrong order, food not to your liking, confusion about a menu item). Handle it politely, as a US customer would — communicate directly but courteously.

4️⃣
Use passive voice at least once

Find a natural place to use the passive voice in your script. For example: "The dish was prepared incorrectly" or "The reservation was made under my name."

Reference
Example script available at: english-at-home.com/conversations-restaurant/
Evaluation criteria
Polite ordering language · Passive voice usage · Problem + resolution · Vocabulary from 12.2 · Natural flow
✅ Topic 12 — Complete

Key Takeaways — Eating Out

12.1 Tipping
Sit-down: 20% excellent / 15% good — not optional. Quick-service: no obligation. Write tip on receipt after swipe.
12.1 Service
"Customer is always right" → modifications accepted. Check delivered proactively = attentive. Who arranged meeting pays.
12.1 UK vs US
Free refills · Modifications · Check delivery · Tipping % · Leftovers · Card payment · Plate clearing — all differ.
12.2 Vocabulary
Appetizer · Entrée · Course · Side dish · Prix fixe · Brunch · Beef doneness (rare→well done) · Alcoholic beverage terms.
12.2 Ordering
Use: I'll have / I'd like / Could I have — NOT "I want." 6 starters reviewed.
12.3 Passive Voice
Subject + be + past participle. Use when doer is unknown, irrelevant, or unnamed. Prefer active voice by default.
BIBLIOGRAPHY
Powell, M. (2014). In Company 3.0. Intermediate Student's Book. Thailand: Macmillan Press.