What do Servers Do in a Restaurant?
Servers are helpers in a restaurant. They welcome you, give you menus, and listen to what you want to eat and drink. Then they take your order to the kitchen, kind of like a messenger bringing a note to the cooks.
When the food is ready, servers carry it to your table, bring more water or napkins, and check if you need anything else. After you finish, they bring the paper that shows how much it costs and help clean the table, like tidy-up helpers after a meal.
Restaurant English for Food Service Professionals
10 Realistic Dialogues for Adult English Learners
Working in an American Restaurant Kitchen & Dining Room
How to Use This Resource
This educational resource contains ten realistic conversations you will hear and use every day as a food server or kitchen worker in an American restaurant. Each dialogue is followed by a vocabulary list and practice questions. Read each dialogue aloud with a partner, study the vocabulary, and then answer the practice questions to check your understanding.
Dialogue 1: Taking a Customer’s Order
| Server | Good evening! Welcome to The Golden Fork. My name is Maria, and I’ll be your server tonight. Can I start you off with something to drink? |
| Customer | Yes, I’d like a glass of water and a Diet Coke, please. |
| Server | Of course! Are you ready to order, or do you need a few more minutes? |
| Customer | I think we’re ready. I’ll have the grilled salmon with a side salad. |
| Server | Great choice! And what dressing would you like on the salad — ranch, balsamic, or Italian? |
| Customer | Ranch, please. |
| Server | Perfect. And for you, sir? |
| Customer 2 | I’ll take the ribeye steak, medium-rare, with mashed potatoes. |
| Server | Excellent! I’ll get those drinks right out for you. Your food should be ready in about 20 minutes. |
Key Vocabulary
| start you off | to begin by bringing something (usually a drink) |
| side salad | a small salad served alongside the main dish |
| dressing | sauce poured on a salad (ranch, balsamic, Italian, etc.) |
| medium-rare | steak cooked so the inside is still pink and slightly red |
| right out | very soon, immediately |
Practice Questions
1. How does the server introduce themselves?
2. What does the server ask about the salad?
3. How does the server tell the customer how long they’ll wait?
Dialogue 2: Handling a Special Dietary Request
| Customer | Excuse me, I have a gluten allergy. Can you tell me what’s safe for me to eat? |
| Server | Absolutely! I take food allergies very seriously. Let me get our allergen menu for you. |
| Customer | Thank you. I also avoid dairy if possible. |
| Server | Noted. Our grilled chicken and the house salad without croutons are both gluten-free and dairy-free. The salmon is also a great option. |
| Customer | What about the soup? |
| Server | I’m sorry, the soup of the day has a cream base, so it does contain dairy. I’d recommend avoiding it. |
| Customer | OK, I’ll go with the grilled chicken. Can you make sure the kitchen knows about my allergy? |
| Server | Absolutely. I’ll put an allergy note on your ticket right away, and the chef will be informed. |
Key Vocabulary
| gluten allergy | a medical condition where a person cannot eat wheat or similar grains |
| allergen menu | a special menu showing which dishes contain common allergens |
| dairy-free | food that contains no milk, cheese, butter, or cream |
| croutons | small toasted pieces of bread used as a salad topping |
| ticket | the order slip sent from the server to the kitchen |
Practice Questions
1. What does the server do first to help the customer?
2. Why can’t the customer have the soup?
3. How does the server make sure the kitchen knows about the allergy?
Dialogue 3: Communicating an Order to the Kitchen
| Server | Ordering! Table seven — I need one salmon, fire medium-rare ribeye, and two Caesar salads, no anchovies on one. |
| Cook | Got it. Salmon and ribeye are in. What sides on the salmon? |
| Server | Steamed vegetables and rice pilaf. |
| Cook | How do you want the ribeye temp? |
| Server | Medium-rare. And the customer has a gluten allergy — please use a clean pan. |
| Cook | Copy that. Allergy ticket is up. Expo, you got the Caesar mods? |
| Expo | Yes, one Caesar no anchovies, marked. How long on the ribeye? |
| Cook | About eight minutes. Salmon fires in three. |
| Server | Thank you! I’ll be back to check in five. |
Key Vocabulary
| ordering! | a word servers say to alert the kitchen they are placing a new order |
| fire | a kitchen command meaning ‘start cooking this now’ |
| temp | short for ‘temperature’ — how well-cooked a steak should be |
| copy that | kitchen slang meaning ‘I understand’ |
| expo | short for ‘expediter’ — the person who organizes and checks food before it goes to tables |
| mods | short for ‘modifications’ — changes made to a dish |
Practice Questions
1. What does ‘fire’ mean in a kitchen?
2. Why does the server ask for a clean pan?
3. What is the role of the expo station?
Dialogue 4: Dealing with a Complaint
| Customer | Excuse me, I ordered my steak medium, but this is well-done. It’s very dry. |
| Server | I’m so sorry about that. That’s not acceptable. Let me take this back to the kitchen immediately. |
| Customer | How long will it take to get a new one? |
| Server | I’ll put a rush on it — about 10 minutes. Can I bring you some bread and more water while you wait? |
| Customer | Sure, that would be nice. |
| Server | Again, I sincerely apologize. I’ll speak with the kitchen manager and make sure this is corrected. |
| Customer | Thank you. I appreciate it. |
| Server | Of course! Your satisfaction is our priority. I’ll be right back with your bread. |
Key Vocabulary
| well-done | steak cooked all the way through with no pink inside |
| put a rush on it | to ask the kitchen to prepare something faster than usual |
| sincerely apologize | to say sorry in a very genuine, serious way |
| corrected | fixed or made right |
| satisfaction | when a customer is happy with the service and food |
Practice Questions
1. How does the server respond when the customer complains?
2. What does ‘put a rush on it’ mean?
3. What does the server offer the customer while they wait?
Dialogue 5: Checking in During the Meal
| Server | Hi there, just checking in! How is everything tasting so far? |
| Customer | It’s delicious, thank you! But could I get some more ketchup? |
| Server | Of course, I’ll grab that for you right away. Is there anything else you need — more water, extra napkins? |
| Customer | Actually, yes — could we get some hot sauce too? |
| Server | Absolutely! We have Tabasco and sriracha. Which would you prefer? |
| Customer | Sriracha, please. |
| Server | I’ll be back in just a moment. Enjoy your meal! |
Key Vocabulary
| checking in | stopping by a table to ask if the customer needs anything |
| tasting so far | asking about the quality of the food they have already started eating |
| grab | informal word meaning ‘get’ or ‘bring’ |
| right away | immediately, without delay |
| Tabasco | a popular American brand of spicy hot sauce |
Practice Questions
1. Why is it important to check in with customers during the meal?
2. How does the server offer the hot sauce options?
3. What other things does the server offer besides ketchup?
Dialogue 6: Presenting the Check and Processing Payment
| Customer | We’re ready for the check, please. |
| Server | Of course! Here you go. Take your time. |
| Customer | Can we split this between two cards? |
| Server | Absolutely! How would you like to divide it — equal halves, or by what each person ordered? |
| Customer | Equal halves is fine. |
| Server | Perfect. I’ll be right back with two separate receipts. |
| Customer | Also — is the tip included? |
| Server | No, the gratuity is not included. You’re welcome to leave a tip on the card or in cash. Either works. |
| Customer | Great, thank you so much. The service was wonderful. |
| Server | It was my pleasure! Thank you for dining with us tonight. Please come back and see us! |
Key Vocabulary
| check | the bill showing the total amount owed after eating |
| split | to divide the payment between two or more people |
| receipts | printed records of payment |
| gratuity | another word for tip — money left to reward good service |
| dining with us | a polite phrase meaning ‘eating at our restaurant’ |
Practice Questions
1. What is another word for ‘check’ at a restaurant?
2. How does the server ask about splitting the bill?
3. What does ‘gratuity’ mean?
Dialogue 7: A Busy Rush — Teamwork in the Kitchen
| Manager | We’re slammed — two large parties just sat down. Everyone, let’s pick up the pace! |
| Server | I need two appetizers fired ASAP for table twelve. They’ve been waiting fifteen minutes. |
| Cook | I’m backed up at the grill. Can someone take over the fryer? |
| Server 2 | I’ve got the fryer. What do you need? |
| Cook | Basket of fries and onion rings, fire now. |
| Server | Also, table nine just sent back the pasta — they said it’s undercooked. |
| Cook | I’ll fire a new one right now. Tell them five minutes. |
| Manager | Great teamwork, everyone. Let’s communicate and we’ll get through this rush! |
Key Vocabulary
| slammed | restaurant slang for very busy, overwhelmed with customers |
| ASAP | as soon as possible |
| backed up | behind on orders; too much work to finish quickly |
| fryer | a kitchen appliance used to deep-fry foods like french fries |
| undercooked | food that has not been cooked long enough and may still be raw |
Practice Questions
1. What does ‘slammed’ mean in restaurant language?
2. What problem does table nine have?
3. How does teamwork help during a busy rush?
Dialogue 8: Recommending Menu Items
| Customer | We’re not sure what to order. What do you recommend? |
| Server | Happy to help! What are you in the mood for — something light, or a bigger meal? |
| Customer | Something filling, but not too heavy. |
| Server | Then I’d suggest the herb-roasted chicken. It’s one of our most popular dishes — very flavorful but not too rich. |
| Customer | That sounds good. Is it spicy? |
| Server | Not at all! It has a mild herb and garlic flavor. The sauce on the side is optional if you want a little more kick. |
| Customer | Perfect. What about dessert? Anything you personally love? |
| Server | Honestly, the lemon cheesecake is incredible. It’s creamy with a nice tangy flavor. A lot of customers say it’s their favorite. |
| Customer | You’ve convinced us — we’ll try both! |
Key Vocabulary
| filling | food that makes you feel full and satisfied |
| flavorful | having a strong, pleasant taste |
| rich | food that is heavy with fat, butter, or cream |
| kick | informal word for a spicy flavor |
| tangy | a sharp, slightly sour taste (like lemon or vinegar) |
Practice Questions
1. How does the server figure out what to recommend?
2. How does the server describe the cheesecake?
3. What word means ‘food that makes you feel full’?
Dialogue 9: Handling a Reservation and Seating Guests
| Host | Good evening! Welcome to Bella Cucina. Do you have a reservation? |
| Customer | Yes, it’s under the name Johnson. Party of four, at 7 o’clock. |
| Host | Let me check… Yes, I have you right here — Johnson, four guests. Right this way, please. |
| Customer | Is it possible to get a booth instead of a table? We have a small child. |
| Host | Of course! We have a booth near the window available. Would that work? |
| Customer | That’s perfect, thank you. |
| Host | Wonderful! Here are your menus. Your server tonight will be David. He’ll be with you shortly. |
| Customer | Thank you so much. |
| Host | My pleasure! Enjoy your evening! |
Key Vocabulary
| reservation | a booking made in advance to hold a table at a restaurant |
| party of four | a group of four people dining together |
| right this way | a polite phrase used to guide customers to their table |
| booth | a type of restaurant seating with benches instead of chairs |
| shortly | in a short time; very soon |
Practice Questions
1. How does the customer identify their reservation?
2. Why does the customer ask for a booth?
3. What does ‘shortly’ mean?
Dialogue 10: Closing Duties — End of Shift Communication
| Server | My shift is ending. I have two tables still open — table three and table eight. Can someone cover them? |
| Server 2 | I’ve got table three. Who has table eight? |
| Server 3 | I can take eight. What do they need? |
| Server | Table three just ordered dessert — the chocolate cake. Table eight is waiting for their check. They already paid — just need the receipt. |
| Server 2 | Got it. I’ll check on table three in a couple minutes. |
| Server 3 | I’ll bring the receipt to table eight right now. |
| Server | Thank you both! The side station is restocked and the menus are wiped down. All set for close. |
| Manager | Good work tonight. Safe travels, everyone! |
Key Vocabulary
| open tables | tables with customers who have not finished or paid yet |
| cover | to take responsibility for another server’s tables |
| receipt | a printed record given to the customer after payment |
| side station | the area where servers keep extra supplies like napkins, utensils, and condiments |
| restocked | refilled with supplies so they are ready to use again |
Practice Questions
1. Why is it important to communicate about open tables at the end of a shift?
2. What is the difference between ‘check’ and ‘receipt’?
3. What does ‘cover’ mean in a restaurant context?