N4 Topic-Based Conversation — Restaurant & Izakaya Job

N4 Topic-Based Conversation — Restaurant & Izakaya Job — N4 work, conversation course thumbnail

An eight-lesson N4 course for working part-time at a Japanese restaurant or izakaya: greeting and seating guests, taking orders, serving food and drinks, explaining the menu, handling allergies and requests, dealing with light complaints, payment and receipts, and shift handover.

Who this course is for

This course is designed for self-learners and JLPT candidates preparing for N4, with emphasis on work, conversation through structured lessons and guided practice. Study 8 step-by-step lessons with free interactive quizzes on Minna Nihongo. Ideal if you want exam-style review, daily study habits, and measurable progress without a classroom schedule.

Lessons

  1. Greeting and Seating Guests — Welcome guests, ask the party size, check seat availability and guide customers to the right seat at an izakaya.
  2. Taking Orders — Ask whether guests are ready, take food and drink orders accurately, confirm quantities, and announce sold-out items.
  3. Serving Food and Drinks — Carry and serve dishes safely, announce hot items, bring sharing plates, clear tables politely, and handle small spills.
  4. Explaining the Menu and Making Recommendations — Describe seasonal dishes, explain taste and portion size, and recommend items that suit each guest.
  5. Handling Allergies and Special Requests — Confirm allergy information with the kitchen, arrange dishes without certain ingredients or served separately, and reassure guests.
  6. Handling Light Complaints — Apologize sincerely, check the facts with the kitchen, replace a dish, and report problems to the person in charge.
  7. Payment and Receipts — Explain the total, handle separate payments, accept cash, cards and e-money, and issue receipts correctly.
  8. Shift Handover and Closing Duties — Pass important information to the next shift, report sold-out items and lost property, and complete closing tasks safely.

Sample vocabulary from this course

  • アレルギー (アレルギー): allergy
  • お待たせいたしました (お待たせいたしました): thank you for waiting (polite)
  • いらっしゃいませ (いらっしゃいませ): welcome (greeting to customers)
  • お品書き（おしながき） (お品書き): menu (elegant wording)
  • ご注文（ごちゅうもん） (ご注文): order (polite)
  • 何名様（なんめいさま） (何名様): how many people (polite)
  • お決まり（おきまり） (お決まり): decided, settled
  • 卵（たまご） (卵): egg
  • 旬（しゅん） (旬): in season, peak season
  • 失礼します（しつれいします） (失礼します): excuse me (when entering or reaching across)
  • お一人様（おひとりさま） (お一人様): one person (polite)
  • 乳製品（にゅうせいひん） (乳製品): dairy products
  • 産地（さんち） (産地): place of origin, producing area
  • お料理（おりょうり） (お料理): dish, food
  • お飲み物（おのみもの） (お飲み物): drinks, beverages
  • 空席（くうせき） (空席): vacant seat
  • 刺身（さしみ） (刺身): sashimi, sliced raw fish
  • 取り皿（とりざら） (取り皿): sharing plate
  • 小麦（こむぎ） (小麦): wheat
  • お通し（おとおし） (お通し): small appetizer served automatically at an izakaya
  • 単品（たんぴん） (単品): single item (not a set)
  • そば (そば): buckwheat noodles
  • 取り分け（とりわけ） (取り分け): serving food into portions
  • 満席（まんせき） (満席): fully booked, no seats left
  • 焼き鳥（やきとり） (焼き鳥): yakitori, grilled chicken skewers
  • 箸（はし） (箸): chopsticks
  • ご案内（ごあんない） (ご案内): guidance, showing a guest to a seat
  • 抜き（ぬき） (抜き): without, omitted
  • 定食（ていしょく） (定食): set meal
  • 揚げ物（あげもの） (揚げ物): deep-fried food
  • 辛い（からい） (辛い): spicy, hot (taste)
  • 追加（ついか） (追加): additional order
  • 別盛り（べつもり） (別盛り): served separately on another plate
  • 席（せき） (席): seat
  • 熱い（あつい） (熱い): hot (to the touch)
  • カウンター (カウンター): counter seat
  • 売り切れ（うりきれ） (売り切れ): sold out
  • 冷たい（つめたい） (冷たい): cold
  • 甘い（あまい） (甘い): sweet
  • 変更（へんこう） (変更): change, alteration

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