Вопрос № 284368 - Английский язык

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Alex
“When I’m on a tour, I’m my own boss, and I really enjoy that. You need to be calm and resourceful for this job. Basically, I’m responsible for making sure that the tour goes smoothly and that people enjoy their holiday. I check the transport arrangements, organize the accommodation, tell people what’s happening each day, and deal with any problems. The only negative thing is that it’s a big responsibility.”
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How many negative things are there about Alex’s job?

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Ramon
“What I like about my job is that every day is different. I’m part of a team and we all get on well. I have to check quests in and out of the hotel, take reservation, and sort out problems. I enjoy dealing with people – except the ones who are rude. For a job like this, you need to be a sociable person and to be diplomatic.”
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What people doesn’t Ramon like?

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Eugenie Blanco
“I left Venezuela after High School and went to the States and did a two-year business course. Then I worked in an oil company for about four years. My first job was as a receptionist, but then they asked me to replace a senior secretary. Then I moved to London and worked for Marks & Spencer.
When I came to France, I got an ordinary secretarial job at the Venezuelan Embassy. But two weeks later they asked me to be a secretary to the Ambassador! I did that for four years here in Paris. Then I decided I would like to work at the airport for Venezuelan Airlines. I started the job and soon after they told me to go and work as a senior secretary in the Head Office. After that I joined the Herald Tribune – it’s been nine years now. They wanted someone with Spanish mother tongue, good English and a knowledge of French. I love the job.”
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When did Eugenie Blanco begin to work for the Herald Tribune?

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Julia Thomas
“My restaurant is called “Vienna”. Ten people work here. I am the owner. I go to the restaurant at four o’clock in the afternoon. The waiters arrive at half past four. They set the tables and tidy the kitchen. The chef, Pierre Rousseau, comes at five o’clock. He prepares the food for evening. The restaurant opens at six o’clock. Many people eat here because the food is good. The restaurant closes at one o’clock in the morning, and at half past one me, the chef and the waiters go home.”
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What is the main task of the waiters?

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Alena Hejnova
“I’m the food and beverage manager. The food and beverage manager is responsible for the restaurant and the kitchen. Three people report directly to me: the head waiter, the bar manager, and the head chef. The head waiter manages the spacialist wine waiters and the other waiters and waitresses. The bar manager is responsible for the bar staff. The head chef manages the kitchens and under him comes the assistant or sous chef. Then any other chefs report to the sous chef. Finally, the kitchen porters come at the bottom of the reporting line.”
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How many people is Alena Hejnova responsible for?

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