When English becomes the dominant language in the catering trade: a discussion about the effects of politicians, association representatives, linguists and residents of the city.

When English becomes the dominant language in the catering trade: a discussion about the effects of politicians, association representatives, linguists and residents of the city.

The ever greater spread of the English language in gastronomy has different effects on the industry. However, this development also raises questions that are discussed by politicians, association representatives, linguists and residents of a city.

For politicians, linguistic diversity in gastronomy is a reflection of the cultural diversity of a city. They therefore often support the use of several languages ​​in restaurants and bars. Multilingualism is considered an enrichment in this context and can also stimulate tourism.

The association representatives of the catering industry, on the other hand, see the increasing spread of the English language both opportunities and risks. On the one hand, the international orientation of gastronomy opens up new markets and target groups. English as Lingua Franca makes communication with guests from all over the world easier. On the other hand, there is a risk that regional identity will be lost and that the staff is not sufficiently trained in the English language.

linguists consider the trend towards the English language in gastronomy as part of a global phenomenon. In times of globalization, English has become the dominant language in many areas, also in the catering trade. However, they indicate the importance of preserving regional languages ​​and dialects. A too strong alignment with the English could lead to the displacement of these language variants.

also residents of a city have different opinions about the use of the English language in gastronomy. Some find it exciting and interesting to live and work in an international environment. They appreciate that they can communicate in the English language and thus get to know new people and cultures. Others, on the other hand, fear that English is too strong and see the regional identity in danger.

It can be clearly seen that the use of the English language in gastronomy has both positive and negative effects. While it drives internationalization and facilitates communication with guests, it also carries risks to regional identity and language diversity. It is therefore important that politicians, association representatives, linguists and residents of a city enter an open and constructive dialogue in order to find solutions that meet the needs and requirements of all.