Reading Comprehension

FENWICK MARKET: NOTICE TO CUSTOMERS Starting Monday, June 2, the self-checkout lanes near the bakery will be closed for about two weeks while we install new scanners and card readers. During this time, all five staffed registers at the front of the store will be open from 7:00 A.M. until closing, and an additional express lane for customers with ten items or fewer will operate from 11:00 A.M. to 2:00 P.M. on weekdays. The new self-checkout stations will accept mobile payments and will allow members of our Fenwick Rewards program to scan their membership card directly from the store app. We appreciate your patience while the work is completed.

Rosa Okafor [10:31 A.M.] Tomás, the produce order from Greenvale just arrived. They sent only half the basil we ordered and no fresh figs at all. Tomás Lindqvist [10:35 A.M.] That's a problem. The fig salad is on tonight's tasting menu, and we have 40 guests booked. Rosa Okafor [10:38 A.M.] I called Greenvale. They can't deliver more figs until Thursday. Tomás Lindqvist [10:40 A.M.] Could you find out whether Marlow's Grocery on Pier Street has any? Otherwise I'll have to change the dish. Rosa Okafor [10:42 A.M.] Way ahead of you. They have two boxes, and they're holding them for us until noon. Tomás Lindqvist [10:43 A.M.] Perfect. Can you pick them up before the lunch rush? I need to start prepping at one. Rosa Okafor [10:44 A.M.] Sure. I'll take the van now.

PELLHAM KITCHEN SUPPLY: EQUIPMENT RENTAL Planning a catered event, a pop-up restaurant, or a busy holiday season? Pellham Kitchen Supply rents commercial-grade equipment by the day, week, or month. Choose from convection ovens, refrigerated display cases, portable sinks, and more. All rentals include delivery and pickup within 30 miles of our Dunmore warehouse, and our technicians will set up larger units at no extra charge. New this year: rent any item for four weeks or longer and receive a 15 percent discount on the total. Customers who later decide to buy a rented item can apply half of the rental fees they have already paid toward the purchase price. Visit pellhamkitchen.com or call 555-0182 to check availability.

SAFFRON TABLE CATERING Invoice No. 4471 Date: September 18 Bill to: Ms. Hana Weiss, Office Manager, Corvell Architects, 220 Lindt Avenue Event: Staff lunch, September 16, 12:00-2:00 P.M. (42 guests) Mediterranean buffet (42 x $18.00) .............. $756.00 Vegetarian main dish (added at client's request) .. $95.00 Beverage station ................................. $126.00 Service staff (2 servers x 3 hours x $30.00) ..... $180.00 Subtotal ....................................... $1,157.00 Deposit received (August 29) ................... -$300.00 Balance due ...................................... $857.00 Payment is due within 30 days of the invoice date. A 2 percent fee will be added to balances paid by credit card. Thank you for choosing Saffron Table!

To: All Store Managers, Southern Region From: Dimitri Vasquez, Harbor Bean Coffee Date: September 12 Subject: Autumn menu launch Dear Store Managers, Our autumn menu will launch in all Southern Region stores on Tuesday, October 1. It includes three new drinks and a pumpkin-walnut muffin that will be baked fresh in each store. [1] Training materials, including recipe cards and a short video, have been uploaded to the staff portal. Please make sure that every barista on your team has watched the video before September 28. [2] Ingredient shipments will arrive on September 26 and 27. [3] Store managers should also replace the menu boards over the weekend before the launch. The new boards will be shipped with the ingredients. [4] If any items are missing or damaged, contact Ines Moreau in the supply office no later than September 27 so that replacements can be sent in time. Thank you for your hard work. Dimitri Vasquez Regional Operations Manager

Linden & Rye Restaurant Group, which operates four restaurants in the Brookfield area, is seeking an assistant front-of-house manager for its newest location, Oriel, which will open on Canal Street in March. The successful candidate will supervise hosts and servers, respond to guest concerns, prepare weekly staff schedules, and help the general manager control costs. Some evening and weekend shifts are required. Requirements: at least two years of supervisory experience in a full-service restaurant; strong communication skills; familiarity with reservation software. Knowledge of a second language is an advantage but is not required. We offer a competitive salary, paid training at our flagship restaurant, and a meal allowance for every shift. To apply, send a résumé and a brief cover letter to careers@lindenrye.com by January 20. Interviews will be held during the week of January 27.

BRIDGEPORT (May 4) — Mei Lan Noodle House, a family-run restaurant that has served customers on Harlow Street for more than twenty years, will open a second counter at the Riverside Food Hall next month. Owner Chen Wei Lan said the decision came after the restaurant's takeout orders nearly doubled over the past two years. "Our dining room has only 30 seats, and on weekends people wait outside for an hour," she said. "The food hall lets us reach office workers downtown without leaving the neighborhood where we started." The new counter will offer a shorter menu of eight dishes, including the hand-pulled noodles that made the original restaurant popular. Ms. Chen's son, Jun, who trained as a chef in Singapore, will manage the counter. The Riverside Food Hall opened last autumn in a former textile warehouse and currently houses fourteen vendors. Its management company expects to fill the remaining four spaces by the end of the year.

Karim Haddad [8:52 A.M.] Good morning, everyone. The truck with the patio furniture for Saturday's sale is running late. The driver now says it will get here around 4:00 this afternoon instead of 9:00 this morning. Sofia Brandt [8:54 A.M.] That's cutting it close. We wanted the display finished before we close tonight. Karim Haddad [8:55 A.M.] I know. Lukas, can you keep two people from the stockroom here past the end of their shift? Lukas Petrov [8:57 A.M.] I can ask Daniela and Omar. They mentioned last week that they'd like some extra hours. Sofia Brandt [8:58 A.M.] In the meantime, I'll print the price signs and set up the outdoor rugs and lanterns, since those are already here. Aiko Mori [9:01 A.M.] Also, the online ad still says the sale ends on Sunday. It actually runs through Monday because of the holiday, right? Karim Haddad [9:02 A.M.] Right. Good catch. Aiko, could you ask the marketing team to correct it? Aiko Mori [9:03 A.M.] Will do.

Kessler Dairy Cooperative 88 Mill Road, Harwood February 24 Ms. Leila Farouk The Corner Spoon Café 14 Westgate Lane, Harwood Dear Ms. Farouk, Thank you for being a valued customer of Kessler Dairy Cooperative for the past six years. I am writing to inform you of two changes that will affect your account beginning on April 1. [1] First, because of higher feed and transportation costs, the price of our milk and cream products will rise by approximately 4 percent. Prices for butter and cheese will stay the same through at least the end of June. [2] Second, we are reorganizing our delivery routes to reduce fuel use. Deliveries to businesses in the Westgate district, including yours, will move from Monday and Thursday mornings to Tuesday and Friday mornings. [3] If this new schedule causes difficulties for your business, please let us know by March 15, and we will do our best to find a solution. We appreciate your understanding. [4] A revised price list is enclosed, and your account representative, Pavel Novak, will be happy to answer any questions at 555-0147. Sincerely, Greta Kessler Customer Accounts Director

MEMO To: All Housekeeping and Front Desk Staff From: Adaeze Nwosu, Director of Operations, Larkspur Hotel Date: February 3 Subject: Green Stay program Beginning on March 1, guests staying two nights or longer will be able to join our new Green Stay program. Guests who choose to participate will have their rooms fully cleaned every third day instead of daily. In exchange, they will receive a $10 voucher for each night that their room is not serviced, which can be used at the hotel's restaurant or coffee bar. Participating guests will still receive fresh towels and have their trash removed on request. Front desk agents should explain the program at check-in and note participating rooms in the reservation system so that housekeeping schedules can be adjusted. A trial at our airport property last year was well received. About 35 percent of eligible guests took part, and the hotel reduced its laundry costs significantly. We expect similar results here. A short training session for front desk agents will be held on February 20 at 3:00 P.M. in the Maple Room. Housekeeping supervisors will receive updated room assignment sheets the week before the launch.