hapter 1 Introduction
Section 1: Types of restaurants
Section 2: Restaurant staff
Section 3: Restaurant floor plan

Chapter 2 Reservations 
Section 1: Taking reservations by telephone
Section 2: Reservations not available
Section 3: Reconfirming a reservation
Section 4: Canceling a reservation

Chapter 3 Receiving & Seating Guests 
Section 1: Welcoming and receiving guests
Section 2: Requesting guests to wait
Section 3: Seating guests

Chapter 4 At the Table
Section 1: Food service equipment
Section 2: Types of seasonings
Section 3: Setting the table

Chapter 5 Taking Orders
Section 1: Explaining the menu and recommending dishes
Section 2: Taking orders
Section 3: Ordering desserts

Chapter 6　Serving Meals　陳美伶
Section 1: Serving the appetizer/soup
Section 2: Serving the main course
Section 3: Checking on guests
Section 4: Cleaning tables after meal & serving the dessert
Section 5: Serving after-meal beverages

Chapter 7　Dealing with Complaints
Section 1: Handling food-related complaints
Section 2: Handling other complaints

Chapter 8 Paying the Bill
Section 1: Asking for the bill
Section 2: Explaining the bill
Section 3: Handling payments

Chapter 9 Breakfast and Lunch
Section 1: Breakfast
Section 2: Lunch

Chapter 10 Dinner at Specialty Restaurants　楊芝澐
Section 1: Taiwanese / Chinese restaurants
Section 2: Japanese restaurants
Section 3: French / Italian restaurants
Section 4: Fast food restaurants

Chapter 11 Beverage Services　楊芝澐
Section 1: Types of beverages
Section 2: Serving beer, aperitif, digestif and liqueur
Section 3: Serving coffee or tea
Section 4: Serving carbonated beverages

Appendix
Appendix Ⅰ：常用餐飲詞彙
Appendix Ⅱ：常見中式料理英譯
Answer Key