Pratique du Shadowing: Boost Your Tips: 35 Essential English Phrases for Servers & Waiters - Apprendre l'anglais à l'oral avec la vidéo
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35 Essential English Phrases for Servers
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and Waiters You might think becoming a great waitress is all about speed and carrying three plates at once.
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You're wrong.
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It's about 35 key phrases that turn a simple order into a memorable experience.
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And trust me, your tips will thank you.
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In this video, I'm not going to teach you how to clear a table.
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I'm giving you the exact words that build rapport, prevent mistakes, and lead to bigger tips.
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This is the script every successful server uses.
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Theme 1.
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Greeting guests.
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The first few seconds of a guest's visit set the tone for their entire meal.
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Your greeting is your first chance to make a positive, lasting impression.
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This isn't just about words.
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It's about a genuine smile and welcoming body language.
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A confident and friendly greeting makes guests feel valued from the moment they arrive.
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Phrase 1.
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Welcome in.
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This simple phrase is the foundation of a warm first impression.
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It's an open invitation, a friendly gesture that says, We're happy you're here.
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When a couple walks through the door, you don't just stand there waiting for them to speak.
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You approach with a confident pace, make eye contact, and say, Welcome in, while gesturing toward the dining area that it's an act of hospitality, not a formality.
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You are showing them you are ready and happy to serve them.
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Alternatively, you could say, welcome to restaurant name.
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This adds a personal touch and reinforces the restaurant's brand.
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For a more casual setting, a simple hello, come on in, can work well.
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The key is to match your greeting to the restaurant's atmosphere.
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A fine dining establishment might prefer something more formal like, good evening, welcome, in a relaxed cafe.
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A cheerful, hey there, welcome, is perfect no matter the phrase.
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The most important part is the sincerity behind it.
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Don't say it with a blank expression or while looking at the floor.
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Make a connection.
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Phrase 2.
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How many in your party?
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This question helps you determine the group size for proper seating arrangements.
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It's a direct and necessary question, but you can deliver it in a friendly, conversational way.
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As a family of four enters, you can ask, how many in your party?
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While holding up four fingers, making it a clear and friendly interaction.
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This simple gesture makes the question feel more like a part of the service rather than a demand for information.
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It shows you're ready to accommodate them and find a suitable table.
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You can also ask, how many will be joining us today?
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This phrase sounds a little more formal and can be used in a more upscale dining environment.
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Another good option is, for how many people?
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This is very direct and efficient, which is useful during a busy rush when you need to get them seated quickly.
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The most important thing is to avoid an abrupt or robotic tone.
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It should feel like a natural part of the conversation.
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Phrase 3.
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Can I show you to your table?
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This phrase efficiently directs guests to their seating area.
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It's a polite question that gives them a sense of control while you guide them.
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For a group of colleagues, you can step forward, make a motion toward the dining room, and say, can I show you to your table?
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Then begin walking toward a suitable spot.
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It's an act of service, not just in order, for a slightly more assertive but still polite approach.
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You can say, write this way, please.
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This works well when you've already had a short interaction and it's clear they are ready to be seated.
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Another option is, I'll lead the way.
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This is confident and friendly.
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For a larger group, you might say, follow me, please.
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No matter which phrase you choose, remember to walk at a pace that is comfortable for your guests.
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Don't rush ahead and leave them behind.
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Phrase 4.
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Here's your menu.
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Handing over the menu starts the ordering process smoothly.
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It's an important transitional moment where you shift from seating to service.
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You can place the menus on the table for a solo diner and say, Here's your menu.
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Then use a subtle gesture to point out the daily specials board or a special section of the menu.
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This adds a helpful element to the interaction, showing that you're knowledgeable and ready to assist them.
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You can also say, Here are your menus.
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This is a small but important grammatical distinction for a group.
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Another option is, I'll leave these with you.
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This is a bit more formal and gives the guests space to look over the menu on their own.
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For an extra touch of hospitality, you could say, I'll leave you to look over our menus.
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Let me know if you have any questions.
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This encourages them to ask for help and shows you are available.
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It's a simple way to build trust and demonstrate your attentiveness.
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Theme 2.
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Serving and Engaging Guests This is the core of the service experience.
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It's where you build rapport, answer questions, and ensure your guests have everything they need.
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Your goal is to be attentive without being intrusive.
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Phrase 5 How's your day going?
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This small talk phrase builds a friendly rapport.
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It's a way to humanize the interaction and show you see them as more than just a customer.
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It should be one of the first things you say once you approach their table.
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You're starting a conversation, not just taking an order.
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When you approach a solo diner after they've settled in, you lean in slightly and then ask, how's your day going?
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It's a gentle, conversational opener.
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You want to sound genuine, not like you're reading from a script.
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Alternatively, you could say, did you have a good day so far?
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This feels a little more personal.
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Another great option is to use a specific observation to start the conversation.
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Like, looks like you picked the perfect day to come out.
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How are you doing?
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This shows you're paying attention to the details of their visit.
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Avoid asking questions that are too personal or sound overly generic.
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The goal is to create a connection, even if it's brief.
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Phrase 6.
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Our Menu Features This is the phrase you use to introduce the menu's concept and help guests navigate it.
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It orients them and gives a sense of the restaurant's identity.
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Right after handing over the menus, you might say, our menu features a variety of American classics and some of our chefs' unique seasonal creations.
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This helps them understand what to expect.
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This phrase is about providing a roadmap, especially for a new guest who might be unfamiliar with the cuisine or layout.
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You can also use this phrase to highlight the restaurant's specialties or philosophy.
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For a restaurant that sources locally, you could say, Our menu is designed around fresh, locally sourced ingredients.
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For a restaurant with a specific style, you might say, Our menu is a mix of traditional and modern Italian dishes, with a focus on house -made pastas.
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Another option is, to give you an idea of the menu, it's divided into small plates, main courses, and sides.
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This helps guests who prefer a specific type of dining experience, such as tapas or a multi -course meal.
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Phrase 7.
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I'll take your order soon.
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This follows menu delivery and signals your prompt return.
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It's a way of telling guests that you haven't forgotten about them and that you'll be back shortly.
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It gives them a moment to look over the selections without feeling rushed.
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After giving menus to a group of friends, you can make eye contact and say, I'll take your order soon, and then step away briefly.
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This gives them a sense of calm and control over their dining experience.
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An alternative is, I'll be back to take your order in just a few minutes.
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This gives a more specific time frame, which is great for managing expectations, especially on a busy night.
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For a more direct approach, you could say, I'll give you a moment to decide.
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This is straightforward and very polite.
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A simple, I'll check on you in a bit, can also work well, especially in a more casual atmosphere.
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The most important part is to actually return promptly.
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Saying you will come back soon and then disappearing for 10 minutes can create a negative experience.
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Phrase 8.
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Are you ready to order?
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This checks if guests are prepared to place their order.
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The key is to wait for the right moment.
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Look for visual cues.
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Menus are closed, they are talking quietly, or they are looking around for a server.
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When you see menus are closed, you can approach a table and say, Are you ready to order? while holding your notepad and pen, ready to write.
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This nonverbal cue shows you are prepared and ready to act.
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You can also say, have you had a chance to decide?
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This is a softer, more polite version that gives them a bit of an out if they haven't made up their minds yet.
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Another option is, can I take your order whenever you're ready?
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This phrase puts the ball in their court and gives them a sense of control.
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For a large group, you could address one person and say, are we all ready to order?
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This is a helpful way to get the group's attention and a clear signal that it's time to start.
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Phrase nine, our specials today are.
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Sharing the specials highlights unique dishes available that day.
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This demonstrates your knowledge of the menu and can pique your guests' interest.
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You can approach a table and say, our specials today are, and describe each one with enthusiasm.
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Instead of a flat description, try to use descriptive words that make the food sound appealing.
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For example, instead of we have a chicken dish and a fish, you could say.
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Our first special is a pan -seared chicken with a lemon herb sauce and roasted vegetables.
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And our fish special is a fresh wild salmon served over a bed of jasmine rice with a light mango salsa.
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This detailed description makes the specials sound much more enticing.
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Another option is to list them and then ask, do any of those sound interesting to you?
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This invites a conversation and helps you guide their choices.
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Phrase 10, I recommend our signature dish.
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This guides guests toward a popular or unique menu item.
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This is a powerful phrase because it shows confidence and expertise.
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It also helps you steer guests toward a dish that the kitchen is known for, which often means a high -quality meal.
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For an unsure diner, I say, I recommend our signature dish and describe the chef's special pasta with a confident, encouraging tone.
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You can also say, I'm a big fan of our.
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This personalizes the recommendation and makes it feel more genuine.
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If they ask what's good, you can say, a lot of our guests love thee.
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This is a low -risk recommendation that relies on social proof.
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To make it even better, explain why it's so good.
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For example, I recommend our signature steak.
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It's cooked to perfection and has this incredible smoky flavor.
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Phrase 11.
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Our top sellers are.
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This highlights popular menu items to guide guest choices.
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When a guest is considering a few options, you can say, our top sellers are, and mention dishes like the grilled salmon or lasagna.
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This gives them confidence in their choice.
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It's especially useful for guests who are new to the restaurant and don't know what to expect.
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They can feel secure knowing that many people have enjoyed these dishes.
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You can also say, you can't go wrong with our, or some of our most popular dishes include,
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these phrases build trust and can help a guest who is overwhelmed by too many choices.
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For example, our top sellers are the grilled salmon and the lasagna.
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Both are incredibly popular and get rave reviews.
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This provides both a choice and a reason to choose it.
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Phrase 12.
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What would you like for an appetizer?
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This encourages guests to start with appetizers to enhance their meal.
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You can approach a family and say, what would you like for an appetizer?
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And list a few options.
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This is a classic upsell that adds to the guest's experience.
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It's also a way to get the kitchen started while the guests wait for their main course.
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You can also say, would you care to start with an appetizer?
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Or, to start, we have a great selection of appetizers like, another great option is to recommend an appetizer that pairs well with their main course for example.
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Our bruschetta is a perfect starter if you're planning on having one of our pasta dishes.
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This shows you're thinking ahead and providing a well -planned service.
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Phrase 13.
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Would you like a side with that?
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This suggests adding a side dish to complement their main course.
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It's a key phrase for adding value to their meal.
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When a guest orders a burger, you can say, would you like a side with that?
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And mention fries or coleslaw, adding value to their meal.
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This is a simple but effective way to ensure the guest's meal is complete and satisfying.
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You can also say, that comes with a choice of sides, or can I add a side of, for a more personal recommendation,
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you could say, the steak pairs wonderfully with our creamed spinach.
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This shows you know the menu well and are making a thoughtful suggestion, not just asking a generic question.
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Phrase 14.
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Can I suggest a refreshing drink?
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This recommends a beverage to complement their meal.
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As you take their food order, you can say, can I suggest a refreshing drink?
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And offer something like iced tea or a specific cocktail that pairs well with their food.
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This is another opportunity to enhance their experience and increase the check total.
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You can also say, would you like to try one of our specialty cocktails?
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Or, we have some great non -alcoholic options, like our freshly squeezed lemonade.
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This shows you're thinking about a variety of preferences and not just pushing a specific item.
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A great way to sell a drink is to pair it with a specific dish, for example.
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Our spicy tacos go perfectly with a cold beer.
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Phrase 15.
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This dish is quite filling, or it's a lighter option.
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It's crucial to manage expectations about portion size.
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If someone orders a large atre, you might say, this dish is quite filling, to inform their decision and prevent food waste.
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It shows you are looking out for them.
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But what if the dish is on the smaller side?
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You need to describe its character positively.
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For a lighter meal, you can say, This is a lighter option, but it's packed with flavor from the fresh herbs.
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This frames the small size as a benefit.
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If it's meant to be shared, you could say, It's a small plate, perfect for sharing among the table.
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By being descriptive, you guide your guests and show your expertise.
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Other phrases include, This is a delicate portion, or it's designed to be a light starter.
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Phrase 16.
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It's a flavorful dish with fresh ingredients.
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Describing the food's taste and quality is where you shine as a server.
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The key is to use rich, sensory language.
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Instead of just saying it's good, be more specific.
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For a curious diner, you might start with a classic like, it's a flavorful dish with fresh ingredients, and then elaborate.
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You can use phrases that appeal to different senses.
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For example, to describe a creamy pasta, you could say, this dish has a rich, velvety sauce that's incredibly comforting.
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To describe a steak, you might say, the steak is seared to perfection with a deep, smoky flavor.
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Or for a vibrant salad, you could say, It's a crisp and refreshing mix of greens, perfect for a warm day.
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Using these words helps a guest visualize and taste the dish before they even order it.
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Phrase 17.
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Any allergies I should know about?
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This is a crucial safety phrase.
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Before confirming a group's choices, you can ask with a serious and attentive tone, any allergies I should know about? and wait for their response.
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You can also ask, does anyone dining with us today have any allergies or dietary restrictions?
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This is a more formal and comprehensive way of asking.
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The key is to be clear and direct.
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Don't assume anything.
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Phrase 18, I'll get your order started.
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This confirms the order is being processed, reassuring guests.
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After taking a table's choices, you can say, I'll get your order started, and head to the kitchen, showing immediate action.
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This simple phrase lets them know you've heard them and are taking action.
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Another option is, your order is in, and the kitchen will have it out for you soon.
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Phrase 19, and this is your.
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This is a crucial phrase for when you're serving the food.
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It confirms that the guest is receiving the correct meal, which is especially important for groups or tables with similar orders.
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As you place the plate in front of the guest, you should say something like, and this is your chicken parmesan, or here is the grilled salmon.
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This simple act prevents confusion and shows that you know who ordered what.
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For a group that has ordered steaks, this is especially important.
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When you bring out two or three steaks, you likely won't know which one is rare, which is medium, and which is well done.
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Instead of guessing, you should ask, who gets the steak?
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Once the guest responds, you can then ask a follow -up question to confirm the temperature.
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And was that the medium rare?
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Once they confirm, you can confidently place the dish in front of them and say, and here is the steak, cooked to your specification.
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This shows an extra level of attentiveness and ensures a smooth, professional service.
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Phrase 20, enjoy your meal.
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This wishes guests well as their food arrives.
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As you set down plates, you can say, enjoy your meal, and step back, giving them space to begin.
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It's a classic and essential courtesy.
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You can also say, hope you enjoy it, or bon appetit.
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Phrase 21, is everything to your liking?
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This mid -meal check -in is a key moment to ensure satisfaction action.
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It shows attentiveness and gives you an opportunity to fix any problems before they escalate.
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You can approach a guest who has been eating for a few minutes, making subtle eye contact, and say, Is everything to your liking?
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You can also say, How is everything tasting so far?
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Phrase 22.
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Are you all set here?
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This is a versatile phrase used to check if guests have everything they need at that moment.
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It's a quick, efficient way to ask if they are satisfied and if they need anything else.
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You might use this right after they've taken a few bites of their meal
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or when you notice they're getting low on a drink.
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It's a subtle way to check in
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and show you're still attentive .it can also be a gentle way to check if they're ready for the next step.
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For example, after clearing their plates, you could ask, are you all set here, as a way to transition to offering dessert.
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Phrase 23.
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Can I get you anything else?
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This is a key phrase to offer refills or additional items.
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After a brief check -in, you can ask, can I get you anything else?
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This is where you can suggest more drinks or see if they need anything else.
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This phrase shows you're still attentive and ready to provide more service.
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Phrase 24, would you like dessert?
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This introduces dessert options and helps guests complete their meal.
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After clearing the main plates, you can ask a table, would you like dessert?
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And present the menu to them.
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This feels like a natural part of the meal, not a final step before payment.
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You can also say, I'll be back in a moment with the dessert menu, which is a polite way to signal the next step.
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Theme three, presenting and handling the check.
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This theme now focuses specifically on the final transactions.
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It's about being efficient, professional, and making the end of the meal as smooth as possible.
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Phrase 25, whenever you're ready, I can bring the check.
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This phrase politely signals the end of the dining experience without rushing the guests.
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Once they've finished their meal, you can say, whenever you're ready, I can bring the check, which gives them control over the timing.
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This is much better than asking, are you ready for the check?
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Which can sound pushy.
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You can also say, I can get that for you whenever you are ready.
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Or, just let me know when you'd like the check.
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These are all polite ways to communicate that you're ready to complete the transaction without making them feel rushed.
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Phrase 26, I'll get that for you right away.
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This confirms that the guest's request for the check is being handled promptly.
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When a guest asks for the bill, you can respond, I'll get that for you right away, and immediately head to the register.
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This is a great way to manage expectations and show that you are efficient.
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It reassures them that you are taking care of their request immediately.
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Phrase 27.
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Here's your check.
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This is the direct delivery of the bill.
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You can place the bill down on the table, face down, and say, here's your check with a friendly smile, ready to assist with payment.
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You can also say, here you are, as you place the bill down, which is simple and polite.
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The act of placing it down face down is a small
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but important gesture that gives them privacy to look at the bill.
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Phrase 28.
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Would you like to split the bill?
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This offers to divide the payment for group convenience.
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For a group of friends, I can say, would you like to split the bill, showing that it's no trouble at all.
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You can also say, will this be on one check or separate?
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This is a very common and efficient way to ask.
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It's always best to ask this question proactively rather than waiting for them to ask.
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It shows you're anticipating their needs.
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Phrase 29, cash or card.
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This question clarifies the payment method for efficiency.
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After you've presented the check and the customer has looked it over, you can approach the table with your card reader or ready your cash drawer.
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You would then proactively ask, will that be cash or card?
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This helps you know how to process their payment and avoid fumbling with the wrong machine.
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For a slightly more formal approach, you can ask, how will you be paying today?
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This gives the customer a chance to mention multiple payment types, like cash and a gift card.
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The key is to be ready with the right equipment and to process the payment as quickly and smoothly as possible.
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Theme 4.
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Concluding the dining experience.
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The final moments are just as important as the first.
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A strong farewell leaves a lasting good impression, encouraging them to return.
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Phrase 30.
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How was everything?
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This is a final check to ensure their experience was positive.
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As guests get up to leave, you can walk by and say, how was everything?
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It's a last chance to get feedback and show you care.
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You can also say, did you enjoy your meal?
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Or was everything to your satisfaction?
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This shows you value their opinion and that their experience matters.
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Phrase 31.
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Thank you for dining with us.
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This expresses gratitude for their visit.
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As guests walk out the door, you can make eye contact and say, thank you for dining with us, with a warm, genuine tone.
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This is a simple but powerful phrase that expresses your appreciation for their business.
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You can also say, thanks so much for coming in.
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Phrase 32.
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We appreciate your visit.
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This conveys appreciation, encouraging future visits.
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As the guest exits, you can say, we appreciate your visit, and nod, showing your sincerity.
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This phrase adds a bit of warmth
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and makes them feel like their choice to dine at your restaurant was a good one.
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It's a great way to build brand loyalty.
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Phrase 33, have a great day.
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This positive farewell leaves a lasting good impression.
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You can say, have a great day, to departing guests, wishing them well as they go on their way.
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This is a very common and friendly way to end the interaction.
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You can also say, have a great evening, depending on the time of day.
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Phrase 34, it was a pleasure serving you.
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This closes the experience with a personal touch.
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You can say, it was a pleasure serving you, to the departing guests, leaving them with a positive, memorable impression of their service.
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You can also say, it was great having you here.
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This is a final, personal touch that can make a big difference in how they remember their visit.
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Bonus phrase.
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These phrases are for the difficult but common situations like
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when a table has been seated for a long time
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and you have other customers waiting or the restaurant is past its closing time.
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It's about being firm but professional and prioritizing your business's needs without making the guest feel unwelcome.
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Phrase 35.
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Just a gentle heads up, we'll be closing in about 15 minutes.
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This is the most polite and direct way to signal that it's time for guests to finish up.
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The phrase, just a gentle heads up, softens the message, and providing a specific time frame gives them a clear, non -negotiable end to their visit.
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For example, you can say, I just wanted to give you a gentle heads up, we'll be closing in about 15 minutes, but please take your time to finish up your drinks.
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You can change 15 minutes with a real time, like 10 minutes, 20 minutes, or 30 minutes, based on when you're closing.
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If you have a line of customers waiting, you can be slightly more direct while still being apologetic.
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For example, you can say, I'm so sorry to rush you.
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but we do have a few guests waiting for a table.
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I can bring your check over whenever you're ready.
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This frames the request as a necessity to serve other guests, not as an inconvenience to you personally.
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In either scenario, you should avoid phrases like, you have to leave now, or simply standing by their table with a check in your hand, as this can be aggressive and unprofessional.
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Now you know the secret that every professional server uses to stand out.
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It's not about how fast you walk, but the words you choose.
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Start practicing these 35 phrases and watch your confidence and your paycheck grow.
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Thanks for watching, and check out my next video for more tips to boost your English.
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Remember, speaking English is a piece of cake.
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Vocabulaire et conseils d’expression pour cette leçon
Cette vidéo contient 375 phrases et 4499 mots à répéter en shadowing. La partie parlée dure 25:26. Le locuteur parle à un rythme naturel d’environ 177 mots par minute, proche d’une conversation courante. Seuls 79 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.
Vocabulaire clé de cette vidéo
15 mots de la vidéo à retenir, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| phrase nom | /ˈfɹeɪ̯z/ | expression |
| dish nom | /dɪʃ/ | assiette, plat |
| meal nom | /ˈmiːl/ | repas |
| menu nom | /ˈmɛn.juː/ | carte, menu |
| polite adjectif | /pəˈlaɪt/ | poli |
| rush verbe | /ɹʌʃ/ | se dépêcher, se hâter |
| steak nom | /steɪk/ | bifteck, steak |
| tone nom | /ˈtəʊn/ | ton |
| encourage verbe | /ɪnˈkʌɹ.ɪd͡ʒ/ | encourager |
| formal adjectif | /ˈfɔɹməl/ | formel, soutenu |
| efficient adjectif | /ɪˈfɪʃənt/ | efficace |
| confirm verbe | /kənˈfɝm/ | confirmer |
| impression nom | /ɪmˈpɹɛʃn̩/ | impression |
| interaction nom | /ˌɪn.təˈɹæk.ʃən/ | interaction |
| gentle adjectif | /ˈd͡ʒɛntl̩/ | gentil |
Les verbes à particule que vous entendrez
| Mot | Prononciation | Sens |
|---|---|---|
| finish up verbe | fignoler | |
| hand over verbe | remettre, donner | |
| check out verbe | mater, regarder | |
| come back verbe | revenir | |
| come out verbe | /ˌkʌm ˈaʊt/ | sortir |
| get up to verbe | commettre | |
| hold up verbe | retenir | |
| make up verbe | /ˌmeɪk ˈʌp/ | constituer, composer |
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | you've already had · they've settled · haven't forgotten |
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | be seated · is designed · are closed |
| Propositions relatives who / which + proposition — une précision sur une personne ou une chose | efficient, which is · frame, which is · meal, which is |
| Possibilité avec « might / may » might/may + verbe — quelque chose de possible mais pas certain | might think · might prefer · might say |
Prononciation à surveiller
Le locuteur utilise 60 contractions et formes réduites, comme you're, I'll, don't. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « th »: smooth /smuːð/, smoothly /ˈsmuːðli/, enthusiasm /ɪnˈθuziæzəm/, thoughtful /ˈθɔːtfəl/
- Les sons « sh » et « zh »: dish /dɪʃ/, rush /ɹʌʃ/, efficient /ɪˈfɪʃənt/, impression /ɪmˈpɹɛʃn̩/, interaction /ˌɪn.təˈɹæk.ʃən/
- Mots longs — placez bien l’accent: interaction /ˌɪn.təˈɹæk.ʃən/, recommendation /ˌɹɛkəmɛnˈdeɪʃən/, expectation /ˌɛk.spɛkˈteɪ.ʃən/, ingredient /ɪnˈɡɹiːdi.ənt/, incredibly /ɪŋˈkɹɛdɪbli/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Commencez à la vitesse 0,75×, répétez phrase par phrase, puis revenez à la vitesse normale quand cela devient facile.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme phrase, dish, meal.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.