English for FB Staff Hawker Cafe Guide

In Singapore's vibrant food scene—from bustling hawker centres to hip cafes—excellent service starts with clear communication. Whether you are a stall assistant, barista, or waiter, knowing the right English phrases (and Singlish terms!) will help you serve customers efficiently and handle special requests with a smile.

"Service with a smile" is universal, but understanding "Makan or Packet?" is uniquely Singaporean. This guide covers both formal cafe English and efficient hawker lingo.

1. The Greeting & Seating (Cafe Setting)

First impressions matter. In a cafe or restaurant, you control the flow.

Welcoming Guests

• "Good morning/afternoon! Table for two?"
• "Hi there, how many pax?" (Pax = People/Persons).
• "Do you have a reservation?"
• "Would you like to sit indoors or outdoors (al fresco)?"

Managing the Queue

Popular places have long queues.

• "Hi, there is a waiting time of about 20 minutes. Can I take your name and number?"
• "Please wait here, we are clearing a table for you."
• "Sorry, we are fully booked for lunch. The next available slot is 2 pm."

2. Taking Orders: The Art of Accuracy

Getting the order right prevents food wastage and angry customers.

General Ordering Phrases

• "Are you ready to order?"
• "What can I get for you today?"
• "Do you have any dietary restrictions or allergies?"
• "Would you like to try our signature dish, the Laksa Pasta?"

Hawker Centre Specifics (Fast & Efficient)

In a hawker centre, speed is everything.

"Makan?" (Eat here?) "Packet?" / "Tabao?" (Takeaway?) "Chilli?" (Do you want chilli sauce?) "Lim peh?" (Drink what? - Hokkien, but common) "Kosong?" (Plain/No sugar/milk) "Siew Dai" (Less sugar)

Hawker: "Auntie, want what?"

Customer: "One Chicken Rice, breast meat, roasted."

Hawker: "Makan or packet?"

Customer: "Makan. Add egg."

Hawker: "$5.50. Table number?"

3. Coffee Talk: Kopitiam vs. Cafe

Singapore has two distinct coffee cultures. You need to know both.

Cafe Coffee (Barista Terms)

• Espresso: A concentrated shot of coffee.
• Latte: Espresso with steamed milk and a little foam.
• Cappuccino: Espresso with more foam than milk.
• Flat White: Similar to a latte but with microfoam (very smooth).
• Americano: Espresso with hot water.
• Cold Brew: Coffee steeped in cold water for hours (smooth, less acidic).

"Would you like your latte hot or iced?""Do you want to upgrade to oat milk or soy milk?" (Non-dairy options are popular).

Kopitiam Kopi (Local Terms)

• Kopi: Coffee with condensed milk (sweet & creamy).
• Kopi-O: Coffee with sugar only (no milk).
• Kopi-C: Coffee with evaporated milk and sugar.
• Kopi-Siew-Dai: Less sugar.
• Kopi-Gao: Strong/Thick coffee.
• Kopi-Po: Weak/Thin coffee.
• Teh: Tea with condensed milk. (Same suffixes apply: Teh-O, Teh-C).

4. Handling Difficult Situations

Mistakes happen. How you fix them defines your service quality.

Wrong Order

Customer: "Excuse me, I ordered the fish, but this is chicken."

Server: "I am so sorry about that. Let me change it for you immediately."

Server: "My apologies. I will rush the correct order for you. Would you like a complimentary drink while you wait?"

Food Complaints (Too Salty/Cold/Slow)

• "I'm sorry the soup is cold. I will bring you a fresh hot bowl right away."
• "Thank you for your feedback. I will let the chef know immediately."
• "I apologize for the wait. The kitchen is very busy today, but your food is coming out next."

Out of Stock Items

• "I'm afraid we are sold out of the Nasi Lemak today."
• "The avocado toast is unavailable as we ran out of ripe avocados. Can I recommend the scrambled eggs instead?"

5. Payment & Closing

Ending the transaction smoothly is crucial, especially with Singapore's many payment methods.

The Bill

• "Can I have the bill, please?" -> "Sure, coming right up."
• "Would you like to pay by cash or card?"
• "We accept Visa, Mastercard, GrabPay, and PayNow."
• "There is a 10% service charge and 9% GST." (Goods & Services Tax).

Tip: In hawker centres, it's usually "Cash only" or "PayNow QR". In cafes, cashless is preferred. Always clarify before they order if the terminal is down. "Sorry, our NETS machine is down. Cash or PayNow only today."

Closing Time

• "Hi folks, we are closing in 15 minutes. Can I get you any last orders?"
• "The kitchen is closed, but the bar is still open for drinks."
• "Thank you for dining with us! Have a great night."

6. Hygiene & Safety (SFA Regulations)

The Singapore Food Agency (SFA) is strict. Hygiene is paramount.

• "I need to wipe down the table first."
• "Please use the hand sanitizer provided."
• "We practice safe distancing, please do not move the chairs."
• "Hairnets and masks are mandatory for all kitchen staff."

7. Useful Vocabulary for F&B

• Cutlery / Utensils: Fork, spoon, knife, chopsticks. "Can I have an extra pair of chopsticks?"
• Napkin / Tissue: "Here are some serviettes for you."
• Condiments: Sauces, salt, pepper, chilli oil.
• Beverage: Drink.
• Appetizer / Starter: Small dish before the main meal.
• Main Course: The big dish.
• Dessert: Sweet dish after the meal.

8. Conclusion

Working in F&B is hard work, but it is rewarding. In Singapore, food is a national passion. By speaking clear English and understanding local terms, you contribute to that passion. Keep smiling and good luck!