Hosting and Seating Guests

The party's at the door — and the night is packed. Mike and Sofia cover the phrases every host needs to move guests from the entrance to their seat: "cuántos son" (how many are in your party), "por aquí" (this way), "está ocupada" (it's taken), "espere" (wait), "tiene" (do you have), and "reservación" (reservation), plus "pero" (but), "o" (or), and "un / una" (a / an) as connectors you'll reach for all night. By the end, you'll be able to greet a party, check for a reservation, handle a full table, and walk guests straight to their seat.

Special Requests - Dietary Needs in Spanish

The order's coming in — and it's not simple. Mike and Sofia cover the phrases that keep the kitchen and the guest on the same page: "alérgico / alérgica" (allergic), "no puede comer" (can't eat), "sin" (without), "vegetariano / vegetariana" (vegetarian), "pide" (is asking for / requests), and "avise" (let someone know / notify), plus "gluten" (gluten) as a term you'll hear constantly. By the end, you'll be able to flag an allergy, relay a dietary restriction, and make sure the right information gets to the kitchen.

Is Everything OK? - Handling Complaints and the Check

The food is down — now comes the moment of truth. Mike and Sofia cover the phrases that turn a rough table into a happy one: "todo bien" (everything good?), "lo siento" (I'm sorry), "ahora mismo" (right now), "lo cambio" (I'll change it), "un momento" (one moment), and "la cuenta" (the check), plus "por supuesto" (of course) to keep things warm and professional. By the end, you'll handle complaints and close out the table without missing a step.

How Does It Taste? You can cook the food and call out the orders — now it's time to talk about what's on the plate. Mike and Sofia cover the words you'll use every shift to describe what you're serving: "picante" (spicy), "frío/fría" (cold), "dulce" (sweet), "fresco/fresca" (fresh), "grande" (large), and "pequeño/pequeña" (small). You'll practice describing dishes and flagging problems so nothing goes to the table the wrong way.

Behind the Line: Kitchen Communication. The dining room is one thing — the kitchen is another. Mike and Sofia tackle the fast-paced callouts that keep a line running: "se acabó" (we're out), "necesito" (I need), "más" (more), "caliente" (hot), "cuidado" (careful), and "rápido" (fast), plus connectors like "con" (with), "sin" (without), and "para" (for). By the end, you'll be calling out orders and warnings like you've been on the line for years.

Cooking Commands: Food Prep in Spanish. You can take orders and find your way around the kitchen — now it's time to cook. Mike and Sofia cover the action words that drive every shift: "corta" (cut), "mezcla" (mix), "hierve" (boil), "fríe" (fry), "hornea" (bake), and "está listo" (it's ready). You'll practice calling out commands and checking on dishes so you can keep up when the kitchen gets loud.

Kitchen Essentials: Your Restaurant Toolkit. You know how to take orders — now it's time to learn the tools of the trade. Mike and Sofia walk you through the essential kitchen items like knives, pans, plates, glasses, and napkins, plus how to ask for any of them using one simple word: "dame." You'll practice combining these new words with phrases from earlier episodes, building real sentences you can use on the line. By the end, you'll be asking for everything you need in Spanish without missing a beat.

Taking Orders Like a Pro. You survived your first day — now it's time to actually take some orders. Mike and Sofia teach you how to ask customers what they'd like to drink, what they want for an appetizer, and what they're having for their main course. You'll learn one simple pattern that works for the entire meal, plus how to ask "anything else?" and say "coming right up" like a natural.