TASK 1. Read a newspaper article about a man who works in the kitchen of a fast food restaurant. Eight sentences have been removed from the article. Choose from the sentences A-I the one which fits - вопрос №4083314

each gap (1-7). THERE IS ONE EXTRA SENTENCE WHICH YOU DO NOT NEED TO USE. There is an example at the beginning (0) — H. Mark your answers on the separate answer sheet. A. This means I get sent to sort them out. B. These are the people who get all the glory. C. Before we open at midday, all the staff meet in the restaurant. D. I arrive home twelve hours after I left. E. My first job of the day is shopping, and shredding leaves and lettuces for salads. F. However, I don't get anything to eat until the end of my working day, at 6 that evening. G. There's been a break of just about four hours and the kitchen has not been tidied from last night. H. I couldn't have been more wrong. I. If the chicken goes cold, then it's the cook's fault for not keeping it in the oven longer.Working fast-food When I graduated from cookery school, I applied to work in a fashionable fast-food restaurant and suddenly found myself working very long hours in hot, sweaty kitchens full of completely crazy characters. I thought that starting at the bottom of the food chain, as opposed to the high life of skiing and sailing, would be good training. (0) … H … At 7.45 each morning I stagger into the kitchen with all the other cooks, exhausted from working a 10-hour shift the night before. (1) ……… Nothing is where it should be. Vegetables have been left on the floor and raw fish has been left uncovered in the fridge. A couple of dustbins have not been emptied and everything has to be cleaned before we can begin the day's work. (2) ……… I fill a sink with water, throw in several box loads of the stuff and wash each leaf separately. My hands are so cold I can hardly feel them. Between 9 and 10, the line chefs start arriving. (3) ……… They swan around the kitchens shouting orders at the poor cooks like me whose job it is to prepare all the ingredients. But if anything goes wrong once the customers' orders start coming in, you can guess who gets the blame. If they run out of sauce, then it's the cook's fault for not preparing enough in the first place. (4) ……… The chefs are only under pressure at particular points in the day. The cooks are under pressure all the time. (5) ……… This is when the waiters get told what the day's special menus are. Then, no sooner are we back in the kitchen to start the lunch service than three deliveries of food and drink arrive all at the same time. (6) ……… I am faced with carrying boxes of frozen chips or bottles of fruit juice from the lorries down two flights of stairs to the stare rooms. By mid-afternoon, the lunchtime rush is dying down. (7) ……… Then I am allowed to have my free staff 'lunch', by which time I'm too tired to eat.