ⅸ upselling food items 
ⅹ still to come： world famous cuisines 
? glossary 
chapter 8 bar services 
ⅰ a glassware tour 
ⅱ setting up the bar station 
ⅲ a drink at the bar 
ⅳ working with words 
ⅴ being a good seller 
ⅵ at the happy hours 
ⅶ good public relation 
ⅷ more of polite language 
ⅸ arrangements about bills 
ⅹ still to come： how to be a successful bartender 
? glossary 
chapter 9 checking out guests 
ⅰ discussion 
ⅱ cashier tools 
ⅲ a normal check—out 
ⅳ verifying methods of payment 
ⅴ a late check—out 
ⅵ working with words 
ⅶ pair work 
ⅷ dealing with problems 
ⅸ exchanging foreign currencies 
ⅹ express check—out 
? still to come： the guest folio 
? glossary 
…… 
chapter 10 handling problems and complaints

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