Surviving Service in a French Brasserie
Take orders, talk to the kitchen and get through the rush with the words French restaurant staff really use.
French restaurants name tables by number (« la six ») and staff say tu to each other, but always vous to customers. Many lunch menus offer a formule (starter and main, or main and dessert) and accept titres-restaurant, the meal vouchers many employees get, now often on a card. Service is included in French prices, so tipping is optional, and many staff work a split shift (une coupure) with a break between lunch and dinner service.
- 1
La six est prête à commander.
Table six is ready to order.
- 2
Deux plats du jour pour la quatre !
Two specials for table four!
- 3
Chaud devant !
Hot plates, coming through!
- 4
Ça marche !
Got it!
- 5
Vous avez fait votre choix ?
Have you made your choice?
- 6
Quelle cuisson pour la viande ?
How would you like the meat cooked?
- 7
À point, s'il vous plaît.
Medium, please.
- 8
La formule comprend une entrée et un plat.
The set menu includes a starter and a main course.
- 9
Je vous apporte l'addition.
I'll bring you the bill.
- 10
On accepte les titres-restaurant.
We take meal vouchers.
- 11
On est en sous-effectif ce soir.
We're short-staffed tonight.
- 12
C'est le coup de feu.
It's the rush.
- 13
Tu peux dresser la huit ?
Can you lay table eight?
- 14
Il n'y a plus de poisson.
We're out of fish.
- 15
On envoie les plats de la deux !
Send table two's mains!
- 16
Qui fait la fermeture ce soir ?
Who's closing tonight?
- 17
Je suis en coupure.
I'm on a split shift.
- 18
Tout s'est bien passé ?
Was everything all right?
- 19
Le service est compris.
Service is included.
- 20
Bonne soirée !
Have a nice evening!