At the Airport: Survival English for New Arrivals
When I landed in Sydney in 2005, I sat on a kerb outside the terminal for three hours. I had the address of someone I knew but no phone, no idea how to get a…
Tag: English Teaching
Teamwork in a Busy Kitchen: Communication Under Pressure
On a Saturday night at Star Casino with 300 covers, everything communicates faster than words. 'Corner!' means someone is about to walk around a blind corner carrying hot food. 'Behind!' means don't step back. These…
Writing a Menu: How to Describe Food in English
At Popolo in Sydney, I helped rewrite part of the menu. The chef's original line said: 'Pasta with tomato sauce and herbs.' I changed it to: 'House-made fettuccine, slow-cooked San Marzano tomato, fresh basil.' Same…
Kitchen Vocabulary: The Food Words Every Learner Needs
Growing up in Bangladesh, I helped my mother cook rice on a clay stove every evening. We called it chul. In Sydney, the first kitchen I worked in had six different types of pan and…
Body Language at Work: What English Doesn’t Say
In twelve years of hospitality, I learned to read a table before I reached it. A couple sitting back with arms crossed — give them space. A family leaning forward, pointing at menus — they…
Dealing with Complaints: Staying Calm in English
A customer once threw a menu at me in a busy Sydney restaurant. He was angry. Not at me — his food was cold. But I was the nearest person. My manager came over and…
Numbers and Money: Maths English for Hospitality
On my second day in a Sydney restaurant, I gave a customer the wrong change. Not because I couldn't count — I could. The problem was the English. 'Out of twenty' meant he gave me…
Small Talk with Customers: The Art of Light Conversation
At Ivy in Sydney I noticed that the best waiters didn't just take orders — they noticed things. 'Did you just come from the theatre?' 'Is this a special occasion?' One question. A real answer.…
Taking Orders: Polite English for Restaurant Staff
My first job in Sydney was taking orders at a small Italian restaurant in Strathfield. I was so nervous. I kept writing the wrong thing. One evening a chef said to me: 'Repeat the order…
Taste in Words: Describing Wine Like a Sommelier
At Uccello in Sydney, I once described a Barossa Shiraz to a table of eight. I used three adjectives — smoky, full-bodied, long finish — and the table ordered a second bottle. Language sold the…