1. Eatingout

2. In all large cities there are plenty of restaurants, cafs, cafeterias, self-service dining-rooms, etc. All the large hotels have dining-rooms orrestaurants.

3. At the restaurant each little partyof guests has its own table. In theevening you can see severalpeople dancing at the far endof the room, near the orchestra.One of the waiters is standingnear the table where there arecold dishes of various kinds. He isholding a tray with two wine-glasses on it. He has put thebottle of wine into the ice-bucket to keep it cool.

4. At a restaurant you can get all kinds of meals, hot dishes as well as cold ones.

5. Having meals at a restaurant. Choosing a meal can be a problem sometimes because dishes arecalled unknown foreign names. Do not guess - ask the waiter to helpyou. Dont let the number of knives, forks and spoons confuse you. It is simpleenough - use them in the order in which they are laid; the place settingspicture( diagram) on the right will help you.

6. Place settings:1. napkin 1. 2.2. plate3. bread and butter plate,4. water glass5. wine glasses6. cup and saucer 3. 4.7. fork and knife for the fish8. fork and knife forthemain(meat) course9. butter knife10. fork for dessert 5. 6.11. spoon for dessert12. spoon for soup 7. 8. 9. 10. 11. 12.

7. Ukrainian food is one of the richest national cuisines. Its dishes are wellknown far away from Ukraine. And the Ukrainian recipes of the foodsare very popular nowadays. Is anyone, who doesnt know the UkrainianBorsch?

8. The Ukrainian food ischaracterized with large numberof components. For example thetraditional Ukrainian food borsch contains 20components. The peculiaritieshave the thermal processing ofthe products of the dishes. As arule, there are used several typesof thermal processing for thepreparing of the food (frying,boiling, stewing, baking). Therules of food processing arestrictly held in Ukrainianrestaurants, to reach the besttaste of the national dishes. Therecipes of the Ukrainian cuisineinclude the number of differentfruits and vegetables, as well asmeat, poultry, fish, mushroomsand berries. The most commonmeat product is pork. The meatis present in large amount in firstcourses, among which the majorone is borsch.

9. In Ukrainian food borschoccupies the first place, butnot the single one. The populardishes are also cereals: millet,buckwheat, pumpkin etc. Therather important place inrecipes of Ukrainian foodbelongs to floury foods: curds,dumplings, grechaniki, cottagecheese patty, potaptsy,pancakes, verguny, mandryky,puchkenyky and others. Therich assortment of egg dishes(fried eggs with salo (fat) andsausage etc).

10. Among the traditional sweet foods the most popular are stewed fruitsand jellied fruits. To prepare sweet dishes are used plums, apples, pears,apricots, cherries, red currants, strawberries, wild strawberries,raspberries, honey, nuts. Ukrainian cuisine was always famous for the bignumber of foods with fruits and berries, raised on the Ukrainian lands

11. The very tasteful are dishes, which stewed in ceramic pots: roastmeat, curds with sour cream, stewed cabbage, potatoes with meatand prunes.Ukrainian cuisine has dozens thousands of food recipes, which arecharacterized with plane food cooking and high taste qualities. Themodern national culinary art preserved and enriched the old goodtraditions.

12. Fast foodFast food restaurantsemphasize speed ofservice. Operationsrange from small-scalestreet vendors withcarts to mega-corporations likeMcDonalds. Alsoknown as a QSR orQuick ServeRestaurant.

13. Fast casualFast casual restaurantsusually do not offer fulltable service, but mayoffer non-disposableplates and cutlery. Thequality of food and pricestend to be higher thanthose of a conventionalfast food restaurant butmay be lower thancasual dining

14. Casual diningA casual dining restaurant is arestaurant that servesmoderately-priced food in acasual atmosphere. Except forbuffet-style restaurants, casualdining restaurants typicallyprovide table service. Casualdining comprises a marketsegment between fast foodestablishments and fine diningrestaurants. Casual diningrestaurants usually have a fullbar with separate bar staff, alarger beer menu and a limitedwine menu. They are frequently,but not necessarily, part of awider chain, particularly in theUnited States.

15. Family styleFamily style restaurantsare a type of casualdining restaurants wherefood is often served onplatters and the dinersservethemselves.[1]Typically,alcoholic beverages arenot sold at family-stylecasual dining restaurants.

16. Fine diningFine dining restaurants are fullservice restaurants with specificdedicated meal courses. Dcor ofsuch restaurants feature higher-quality materials, with an eyetowards the "atmosphere" desiredby the restaurateur, thanrestaurants featuring lower-qualitymaterials. The wait staff is usuallyhighly trained and often wearsmore formal attire. Fine-diningrestaurants are almost alwayssmall businesses and are generallyeither single-location operations orhave just a few locations. Foodportions are visually appealing.Fine dining restaurants havecertain rules of dining whichvisitors are generally expected tofollow.