A1 Level – Elementary
1. Do you like eating out?
2. What is a friendly waiter?
3. Do you like fast service?
4. What is a big menu?
5. Do you think restaurant food is better?
6. What is a favorite dish?
7. Do you worry about spending too much?
8. What is a small tip?
9. Do you think the noise level matters?
10. What is a clean table?
11. Do you like simple places?
12. What is a good atmosphere?
13. Do you like clear receipts?
14. What are three reasons to eat out?
15. Do you think going out is a treat?
A2 Level – Pre-Intermediate
1. What is the difference between a cafe and a fine dining restaurant?
2. Why are reservations important for busy places?
3. What are the good things and bad things about high-cost food?
4. How can a person politely ask for a dish without an ingredient?
5. Should all restaurants provide healthy options?
6. Why is it important to tip a good server?
7. Do you think restaurant prices are increasing too fast?
8. What is the purpose of table manners?
9. How does the lighting affect the dining experience?
10. What is the difference between a main course and an appetizer?
11. Do you think people should put away their phones while eating?
12. What are the problems when the service is very slow?
13. When is the best time to make a complaint?
14. What are two things that make a restaurant excellent?
15. How does a lack of cleanliness affect appetite?
B1 Level – Intermediate
1. What are the simple ways to politely tell a waiter they made a mistake?
2. How does the economy affect the number of restaurants that open?
3. Should the government provide resources to support local restaurants?
4. What is the difference between good service and excessive attention?
5. Do you believe that eating out is primarily a social event?
6. What are the challenges of finding a quiet place in a popular area?
7. How does focusing on speed affect the quality of the cooking?
8. What is the idea of “food fusion”?
9. Is it fair when a person is judged for their food choices?
10. How does a lack of clear pricing affect the bill?
11. What are the basic steps for choosing a good wine?
12. What is the value of trying local, specialty dishes when traveling?
13. Should the news talk more about sustainable food sourcing?
14. What are the simple reasons why some people prefer cooking at home?
15. How does the history of dining affect modern restaurant etiquette?
B2 Level – Upper-Intermediate
1. What are the simple social problems caused by demanding complex orders?
2. What are the ethical issues when staff are underpaid and overworked?
3. How does constant social media showing of perfect meals affect expectations?
4. Should restaurants be legally required to provide nutritional information?
5. How does the feeling of luxury affect the overall experience?
6. Who is responsible for ensuring the ethical sourcing of all ingredients?
7. What is your simple view on the practice of high-cost tipping?
8. What is the role of technology in automating reservations and orders?
9. How does the problem of food allergies affect kitchen preparation?
10. What are the clear problems with allowing people to hide their intent?
11. What are the legal differences between general dissatisfaction and food poisoning?
12. Do you think the main purpose of eating out is to celebrate?
13. What steps can individual citizens take to promote local food culture?
14. How does the lack of clear rules affect staff professionalism?
15. What are the simple psychological effects of a perfectly presented dish?
C1 Level – Advanced
1. Is it fair that many restaurant workers have unstable incomes?
2. What is the moral duty of a society to address worker conditions in the service industry?
3. How do global supply chains affect the availability of diverse food?
4. When should the government consider mandatory limits on tipping to ensure fair wages?
5. What are the simple ethical problems of companies profiting from low-wage labor?
6. How does focusing on profit affect the need for quality, ethical ingredients?
7. Discuss the effects of long-term high-stress work on service industry employees.
8. How should leaders use policy to promote local, sustainable sourcing?
9. What is the idea of “gastronomy”?
10. What are the long-term social effects when only the rich can afford high-quality dining?
11. What are the clear difficulties when courts try to decide if a restaurant was negligent?
12. How does the desire for quick service affect the need for true craftsmanship?
13. Do you think the most important thing is the preservation of food safety standards?
14. What are the simple moral rules a person should follow when reviewing a restaurant?
15. Should the government set a clear standard for ethical working conditions?
C2 Level – Proficiency
1. What is the true difference between a manufactured experience and authentic hospitality?
2. Should we eliminate the system that allows for massive profit from low-wage labor?
3. How does the idea of community change when all eating is commercialized?
4. What laws are needed to prevent major corporate disregard for worker rights?
5. How do historical views of class, dining, and labor affect modern etiquette?
6. How can a society ensure that empathy is shown to the service workers?
7. Do you think total removal of all high-end dining would fix social problems?
8. What simple rules should guide people when they encounter complex food debates?
9. How can we stop people from using personal choice as an excuse for poor habits?
10. What did old thinkers say about pleasure, moderation, and the sharing of meals?
11. What will happen to the need for human servers if AI automates all service?
12. How do people use the idea of “convenience” to avoid discussing worker pay?
13. How does the experience of a major health scare change a person’s view of food safety?
14. What is the power of a group to demand better worker treatment?
15. If scientists could create a perfect, ethical, and delicious dining experience, what would happen?
