A1 Level – Elementary
1. Do you like eating out?
2. What is a big menu?
3. Do you like fast food?
4. What is a polite waiter?
5. Do you pay with cash?
6. What is a noisy place?
7. Do you try new food?
8. What is a clean table?
9. Do you think restaurants are expensive?
10. What is a reservation?
11. Do you give a tip?
12. What is a foreign food?
13. Do you wait a long time?
14. What are three things you order?
15. Do you think restaurants are important?
A2 Level – Pre-Intermediate
1. What is the difference between a café and a restaurant?
2. Why is good service important in a restaurant?
3. What are the good things and bad things about eating alone?
4. How can you complain politely about bad food?
5. Should all restaurants have healthy menu options?
6. Why is it important to make a reservation on weekends?
7. Do you think the atmosphere is as important as the food?
8. What is the purpose of a dress code?
9. How does technology (apps) change how we order food?
10. What is the difference between a local and an international restaurant?
11. Do you think restaurants should ban mobile phone use?
12. What are the problems when the music is too loud?
13. When is the best time to give a tip?
14. What are two differences between good and bad customer service?
15. How does the economy affect how often people eat out?
B1 Level – Intermediate
1. What are the rules for politely sharing food at the table?
2. How does the location of a restaurant affect its popularity?
3. Should the government require all restaurants to display calorie counts?
4. What is the difference between fine dining and casual dining?
5. Do you believe that paying a tip should be mandatory?
6. What are the challenges of managing a busy restaurant kitchen?
7. How does the concept of “farm-to-table” affect menu pricing?
8. What is the idea of a “pop-up restaurant”?
9. Is it fair or unfair when restaurants charge very high prices for simple drinks?
10. How does a lack of cleanliness affect a restaurant’s reputation?
11. What are the steps for properly reviewing a restaurant online?
12. What is the value of trying a new restaurant even if you like the old ones?
13. Should public media criticize restaurants for wasting food?
14. What are the reasons why some people prefer cooking at home?
15. How does the cultural importance of a shared meal affect restaurant design?
B2 Level – Upper-Intermediate
1. What are the social pressures to choose an expensive restaurant for a special occasion?
2. What are the moral problems when restaurants do not pay kitchen staff fair wages?
3. How does constant photographing of food affect the experience of the meal?
4. Should restaurants be legally required to accommodate all dietary restrictions?
5. Analyze the psychological effect of eating a meal that is prepared by someone else.
6. Who is responsible for ensuring that all restaurant workers are treated well?
7. What is your view on the practice of restaurants charging a fee for canceling a reservation?
8. Evaluate the role of food critics and review platforms in a restaurant’s success.
9. How does the high cost of rent in a city affect restaurant prices?
10. Discuss the concept of “ghost kitchens” (delivery-only restaurants).
11. What are the problems with having very different rules for tipping in different countries?
12. What are the legal differences between food poisoning and a general bad meal experience?
13. Do you agree that the purpose of a restaurant is mainly a social gathering place?
14. What steps should be taken to ensure that restaurants reduce their food waste?
15. How does the rise of celebrity chefs affect the public’s expectation of quality?
C1 Level – Advanced
1. Is it fair that the success of a restaurant often depends more on marketing than food quality?
2. What is the right way to think about a restaurant’s moral duty to source ethical and sustainable ingredients?
3. How do the platform’s algorithms influence which small local restaurants are visible online?
4. When should the government consider mandatory limits on the price of basic food items?
5. What are the moral questions when we talk about using food presentation to create an illusion of value?
6. How does the focus on quick profit affect the long-term, necessary investment in employee training?
7. Discuss the impact of major health regulations (e.g., pandemic rules) on the restaurant industry’s survival.
8. How should leaders use knowledge about consumer behavior to promote healthier eating choices?
9. What is the idea of “gastronomic tourism” and its economic impact?
10. What are the long-term effects on society when fewer people can afford to eat out?
11. What are the difficulties when courts try to decide if a negative online review caused financial harm?
12. How does the search for unique dining experiences conflict with the need for simplicity?
13. Do you agree that the most important thing is the equal access to healthy, affordable dining options?
14. What are the simple moral rules a patron should follow when they benefit from a very cheap meal?
15. Should the government set a legal minimum for the amount of floor space dedicated to customer seating?
C2 Level – Proficiency
1. What is the real difference between a person’s enjoyment of food and the social performance of dining out?
2. Debate the idea: Should we completely nationalize the restaurant industry to ensure fair wages and ethical sourcing?
3. How does the concept of “cuisine” change when globalization allows instant access to all food types?
4. What laws or rules are needed to control how technology platforms use personalized data to target expensive dining experiences?
5. How do historical views of scarcity and luxury affect modern restaurant culture?
6. How can communities maintain their traditional dining culture when global chains dominate?
7. Argue the point that humans should stop all attempts to regulate food choice and allow the individual to decide their diet.
8. What protection should laws give to employees who report unsafe or unsanitary kitchen conditions?
9. How can we stop the problem of using the argument of “art” to justify extreme high prices?
10. What did old thinkers say about hospitality, sharing, and the social function of food that is still important today?
11. What will happen to the need for human chefs if AI can perfectly replicate any recipe?
12. How do people use the idea of “supporting local” to avoid discussing poor working conditions?
13. How does the experience of a highly experimental restaurant improve a person’s culinary literacy?
14. What is the power of a collective movement to demand that restaurants eliminate all single-use plastics?
15. If scientists could create a perfect, nutrient-complete synthetic meal, how would that fundamentally change the dining experience?
