CK: I travel to Thailand about two to three times per year.
Int: And how long is the flight from England to Thailand?
CK: The flight is about twelve hours.
Int: Uh, huh. Do you enjoy that long flight?
CK: Itís, it is OK as long as I take plenty of reading, and they normally have three to four films.
Int: And do you watch all the films?
CK: I watch all of the films because I find it very difficult to sleep on a plane.
Int: OK. Do you erm suffer from jet lag after the flight?
CK: Er, I suffer jet leg, erm in Thailand it lasts for about one, one day.
Int: Uh, hu; and when you return to England?
CK: It is worse, for some reason, and it is about three days.
Int: So traveling back to England is, is less pleasant?
CK: It is less pleasant, but that apparently is quite common.
Int: OK. Erm, and whatís the reason for your visits to Thailand?
CK: Itís to teach and to do some business with the University.
Int: Why do you travel to Thailand to do business? Why canít you do that by telephone or fax?
CK: Because our discussions are quite complex and it wÖ, it is too complex for telephone and fax.
Int: OK. When you visit Thailand do you experience a culture gap?
CK: There is a culture gap, yes.
Int: Erm, and what are theÖcan you give me any examples of that?
CK: They are very polite people, and so there are items when you may think they agree with you, but they are, they say Ďyesí because they think it is polite.
Int: OK. So the, the way people communicate is different?
CK: They communicate in a different way, yes.
Int: OK. And so can you give people visiting Thailand any tips, for their visit?
CK: Erm, always try to be polite, and be respectful, and on first meeting try not to look the person in the eye, erm too often.
Sarah: Hello, Sarah speaking.
Mike: Itís Mike here, Sarah, from Marketing.
Sarah: Hello, Mike. What can I do for you?
Mike: Could you make some travel arrangements for me?
Sarah: Iíll try. What do you need?
Mike: Iíve got to go to the States at the end of next month for a couple of meetings.
Sarah: Let me just down the dates and everything.
Mike: Iíve got an all-day meeting in Boston on the 27th, so Iíll be needing flights and accommodation.
Sarah: Right. Iíll get back to you later.
Lucy: Four Seasons Travel. Lucy speaking.
Sarah: Hello Lucy. This is Sarah from DSL Graphics. How are you?
Lucy: Canít complain. How can I help you?
Sarah: I need return tickets and accommodations for my colleague, Michael Wise, going to the USA next month. Can you get me a flight to Boston on the 26th, and the return flight on the evening of the 27th or on the 28th?
Lucy: Öto Boston on the 26th, return flight 27th pm or the 28thÖDo you know what hotel he wants to stay at?
Sarah: At any hotel thatís central but not too expensive.
Lucy: Letís seeÖ Manchester to Boston, departing 09.15 arriving at Boston at 15.15 local time. Thatís with a stopover at New York. OK. Shall I book?
Lucy: Boston to Manchester on the evening of the 27thÖnothing direct. Through Washington at 22.50 is full, but there is one on the 28th, departing 10:00 arriving Manchester 20:15. Is that OK?
Sarah: Mmmm, the 27th would be better, but anyway.
Lucy: Iíll put him on the waiting list and see.
Sarah: OK. Let me know when you have the hotel sorted out, will you?
Lucy: OK. Iíll call you back in a while. Bye.
Sarah: Sarah Thorpe speaking.
Lucy: Hi Sarah, this is Lucy from Four Seasons Travel. Iíve got those flights confirmed for Mr. Wise.
Sarah: Great. Can we just go through them?
Lucy: Heís flying on BLE flight 466 to Boston via New York on the 26th, departing Manchester 09.15 arriving at Boston at 15.15 local time. Now on the 28th he flies back on EZL 195, departing at 10.00 and lands at 20.15 at Manchester Airport.
Sarah: That sounds fine. What about the accommodations?
Lucy: In Boston heíll be staying at the Liberty Inn on the 26th and 27th. Iíll be emailing all the prices to you this afternoon.
Sarah: That will be great. Thanks a lot, Lucy. Bye!
Mike: Marketing. Hello.
Sarah: Hello, Mike. Iíve got your business trip sorted.
Mike: Brilliant. Let me just get a penÖOK.
Sarah: You are flying on Monday 26th on BLE flight 466 departing from Manchester at 09.15 and arriving at Boston at 15.15 local time. OK? Youíll be staying at the Liberty Inn for two nights. Then on the 28th you fly back departing at 10:00 and you are back in Manchester ay quarter past eight in the evening. How does that sound?
Mike: Sarah, didnít I say it was Baltimore?
Good evening. I have a reservation.
Good evening. What name is it, please?
Carbalho, Paolo Carbalho.
How long are you staying, Mr Carbalho?
Iím staying for two nights.
OK. You are in the room 312 on the third floor. Hereís your key card.
How does this work?
Well, once youíve opened the door, you have to insert it into the slot in the wall to turn on the electricity in your room.
Right. And does it also activate the air-conditioning?
Yes. The air-conditioning comes on as soon as you put the card in the slot.
Fine. You think could you give me a wake-up call tomorrow morning?
Yes, certainly. What time?
At 7 oíclock, please.
And what time is breakfast?
Breakfast is served from 7 to 10, and lunch from 12 until 2.
Do you need any help with your luggage?
No, itís all right thanks. I can manage. Could you tell me where the lift is?
Yes, itís just at the end of the passageway. Enjoy your stay at the Imperial Hotel, Mr Carbalho.
Good morning. I would like to check out, please.
Good morning, Mr Carbalho. Did you enjoy your stay?
Yes, the room was very comfortable. Iím afraid I have a problem with the remote control for the television, though. It fell in the bath last night while I was getting out, and it doesnít appear to be working now. Iím terribly sorry.
Donít worry, Mr Carbalho. Weíll sort it out. Thank you for telling us. Did you have anything from the minibar?
Yes. I had one bottle of mineral water and some beer.
How many bottles?
Just one. And I also made two telephone calls to Lisbon.
Right. Iíll just add that to your bill. Thatís ą354.25, please.
Can I pay by American Express?
Yes, of course.
Hereís my card.
Thank you. Could you sign here, please?
Of course. Would it be OK to leave my bags here? My plane doesnít leave until later this afternoon, and I want to do a bit of shopping before I leave Ljubljana.
Yes, certainly. Just bring them into the office, and you can leave them as long as you like.
Thank you. Iíll be back at about 3 oíclock to pick them up.
Jun: So letís just check where the Opera House is. Can you get out the map?
Wei: I thought you had the map! Never mind-letís ask, shall we?
Jun: No need-Iím sure I can remember the way. So, if I remember right, we are supposed to go down the far end of Hide Park. Then we go through that gate and intoÖerÖWhat was itÖ Maguire Street?
Wei: Macquarie Street!
Jun: How come youíre so good at names? He said we should keep going right to the end, until we get to the harbour.
Wei: Logically. Letís get going then.
Wei: Now where were we meant to be having lunch? The Harbourside, wasnít it? Hi there. Excuse me, is this the right way to The Harbourside? Itís a restaurant. Itís supposed to be easy to find butÖ
Neil: The Harbourside? OK, you go back down here when you get to Circular Quay, turn right. Thatís Alfred Street, and you carry on to the end. Have you got that?
Jun: Sorry, was it right or left at Circular Quay?
Jun: OK, and then what do we do?
Neil: Then you take the first right again-thatís George Street- and keep walking. You canít miss it.
Wei: Thatís very kind of you.
Neil: You are welcome. Bye.
Wei: I thought men were meant to have a good sense of direction!
Jun: Iím sure they told us in Centrerpoint that it was down here.
Wei: I think maybe we were supposed to stay on that main road, and not turn right. Iím going to ask anyway. Excuse me, is Chinatown in this direction?
Wei: Am I right in thinking we go straight down this road first?
Pippa: Yes, you go straight on until you get to Kent Street, and itís third on the right.
Wei: So thatís second right into Kent Street, then third right.
Pippa: Youíve got it. Go down there, take the second right.
Wei: Thank you-youíve been very helpful. Bye.
Pippa: Yeah, bye.
Jun: OK, you are not meant to cross over here, but letís do it anyway.
Driver: Watch where you are bloody going!
Jun: Why do these people drive on the wrong side of the road?
Wei: Maybe they think we do.
Taxi Company: City Cabs, hello.
Mr. Hansen: Hello, Iíd like a taxi, please.
Taxi company: Your address?
Mr. Hansen: Oh, um itís in Clifton and Cedar Avenue, number 252, Cedar Avenue, Clifton.
Taxi company: Where about is there?
Mr. Hansen: Itís right in the middle of Clifton. A few hundred meters along from the Royal Crescent.
Taxi company: And your name?
Mr. Hansen: Hansen.
Taxi Company: And where are you going to?
Mr. Hansen: Iím going to The Oasis Restaurant. Itís just to the north of the town centre, out towards the airport.
Taxi company: Itíll be about twenty minutes waiting time, Iím afraid.
Mr. Hansen: Oh, thatís OK. Iíll wait. Thank you. Goodbye.
Driver: Right. OK. The Oasis, you said? Is that in the centre of town?
Mr Hansen: No. itís a little away out of town. Itís on the way to the airport, a few kilometers from the centre.
Driver: Ah, right. I think I know where you mean.
Mr Hansen: Right, it must be somewhere near here.
Oh, yes, itís over there, I think, after the next set of lights. You can see the business park on the left, and The Oasis is just on the other side of that, just a few hundred metres down the road. Iíll tell you when you are near. We are not too far now.
Driver: Right. OK. Thatís fine.
Mr Hansen: Right. You can drop me here if you like. The restaurant is just over there.
Driver: Ok then.
Mr Hansen: Could I have a receipt please?
Mr Hansen: Oh and keep the change.
Unit V. EATING OUT
Carlos: So, where shall we go?
Bill:Well, thereís a nice little Italian place not far from here.
Otherwise, we could be a bit more adventurous. Thereís a new Vietnamese restaurant.
I was there last week. It was excellent.
Carlos: Well, Bill, if you think itís a good choiceÖ
Bill: Yes. I think youíd like it.
Carlos: So Bill, what do you recommend?
Bill: Well, Carlos, the stir-fried lamb with mint and chill is good. I had that last time.
Or thereís lamb in a hot garlic sauce. Itís served with rice.
Carlos: Well, it all certainly sounds different.
Bill: Vietnamese food often has lime and mint in. And youíll always get lots of noodles too.
Maybe youíd like to try the fish.
Carlos: No, no. I think Iíll go for one of the lamb dishes. The one with mint.
Bill : Right. And Iíll have the chicken in lemon grass, I think. Anything else?
Carlos: No, thatís fine for now.
Bill: O.K. Iíll catch the waiter.
Eva: This is a very cozy place.
Thatís the good thing about these bistros: theyíve got a nice family atmosphere too.
And look-all those jars of pickles, and dried fruits. Itís just like someoneís home!
Amy: Oh, I love it because itís so European. I come at least once a week.
And they have an excellent wine list. Anyway, what will you have?
Eva: Well, Iíd like something quite light, you know, not too spicy.
Amy: And vegetarian, right?
Eva: Yes, Iím afraid so. I havenít eaten meat for years now.
Amy: Well, Eva, you really should try the Greek vegetable dish they do then.
Eva: Oh, yes, whatís that?
Amy: Well, itís a plate of grilled eggplant, tomatoes, and zucchini, with goatís cheese. Itís delicious.
Eva: Well that sounds very nice. And what are you having, Amy?
Amy: I think Iíll have the roast goose. It comes with steamed red cabbage and boiled potatoes.
Mmm my favourite! And do you want anything before?
Eva: No, nothing to start with, thanks.
Waiter: Good evening, ladies. What can I get you to drink?
Amy: Hi. Well, a dry white wine, a bottle of this pinot grigio, please, and some mineral water.
Eva: Yes, sparkling water for me, please.
Amy: And one still.
Waiter: OK. Iíll be right back.
Amy: Well that was really good. How was yours?
Eva:Very nice. They are friendly here, arenít they? Oh, some more wine?
Amy: Well, just a drop. Thanks. Would you like a dessert?
The chocolate cake is really rich-itís just so good!
Eva: No really, I couldnít. That was fine.
Amy: Well maybe we could share one?
Eva: Does it have nuts in? Iím allergic to nuts.
Amy: No, but itís alcohol in.
Eva: Oh, OK, then.
Amy: Could we pay please?
Amy: Do you take cards?
Waiter: Of course.
Eva: Let me do this.
Amy: No, no, I insist. This oneís on me!
Interviewer: So, how long have you been in business?
Ian: Well, we started in this particular business thirty-four years ago. My father had just been made redundant, and the owner of this shop was retiring, so he basically sold it to us. Dad finished his old job on the Friday, and moved into this job on the Monday. In the beginning, my Dad looked after the fish, and my uncle did the greens. Then later my uncle retired, so we bought him out.
Interviewer: And how many staff work here now?
Ian: There are seven full-time staff, and a driver on deliveries. And we have four part-timers for Fridays and Saturdays. Saturdays can get really busy.
Interviewer: What about the range of produce?
Ian: We try to get as wide a variety as possible. In the fish range, shellfish is big. And we have fresh chicken brought in five days a week. In the game season we have pheasant, duck, rabbits.
Interviewer: And where do you get them from?
Ian: Well, most of the fish is from Scotland or Cornwall, but we obviously get tuna and swordfish from overseas, usually from Oman and the Philippines. Rabbits and pigeons are usually locally shot around Cheshire and North Wales. The venison and chicken are local too.
Interviewer: Generally, who are your customers?
Ian: A very wide range, actually. Locals pop in for something cheap and easy, such as fish kebabs. Mothers come. Trying to get their kids to eat fish. The middle-aged of course have always eaten fish. And older people come in too. So weíve a great customer base. Weíve been on a number of television cooking programmes recently, and weíre also on a few websites, which has really increased trade. The public have more confidence to cook with fish nowadays. Iíd say eighty or ninety per cent of our customers come in knowing exactly what they want, and theyíre full of ideas as to how they want to cook it. But for those few who donít know, then our staff can help and give advice on two or three alternatives. People love that, and find it very impressive. We are always discussing ideas, and asking our customers how they cook things, and then passing that on to other customers.
Interviewer: what about the competition over the years?
Ian: Well another fish stop opened just up the road in the early nineties. We thought people would be loyal to us, but it wasnít like that. It was all quite interesting, really. But overall itís made us better at business, and made us examine what we do. For example, before, people were getting fish full of bones, so we started offering to skin and born them. That was popular. And then we did the same with salmon, and people were delighted. We also started offering all kinds of other useful little services-we can lend the customers special cooking equipment, for example, or we can cook a lobster for them. We also prepare crab, so that itís cooked and ready to eat from the shell.
Interviewer: How have you coped with the new supermarkets?
Ian: Well, we thought it would be a disaster for us, but nothing seemed to happen. Itís just increased business. You see, the locals round here arenít short of money, and this particular retail store, a multi-million pound business with an excellent reputation for produce, thought it was a good idea to open up. Soon after it was clear that it was helping us too. You see, itís very difficult for a supermarket to provide its customers with quality fish and game. Weíre such a one-off shop that there isnít actually much competition. Apart from the quality produce we have, we donít pre-package our food. The customer comes in and gets what they ask for, just as they want. And if we vacuum-pack it for them, then they can freeze it in large quantities, and just take out enough for one meal at a time.
Interviewer: So what have you done to make sure the business remains successful?
Ian: well, we try to keep up with the times and improve the look of the business and the shop. We put in air-con, and weíre always updating such things as scales, refrigeration, and vac-packing machines. We make sure we always stock a good variety of produce, and all the time we try to get the best quality fish, to find the best possible source of fish at a fair price, so that we can charge a fair price to the customers. To attract new customers, at special times of year, for example, at Christmas or during the barbecue season, we place adverts in local magazines-although word of mouth is the way most of our customers hear of us.
Interviewer: Do you think people spend more on good fish and meat these days?
Ian: Absolutely. They might think twice before they buy it, but at the end of the day people forget the price, and always remember the quality. And when they eat it, itís exactly what they want!