Understanding how to express rules, permissions, and prohibitions is essential for real-world English communication, especially in professional settings like a restaurant kitchen. This lesson presents a role play between two chefs — Mike and Diego — where workplace rules are clearly stated using key modal structures and expressions.
What expressions are used to talk about prohibitions?
The conversation introduces several ways to communicate what is not permitted in the restaurant. These structures are fundamental for any English learner who wants to sound natural when discussing rules.
- You are not allowed to wear casual clothes. [0:36]
- It is forbidden to smoke in the restaurant. [0:42]
- You're not allowed to have your hair loose. [0:46]
- You're forbidden to take food or ingredients home, or to give them away. [0:52]
- You're forbidden to start cooking or preparing food without washing your hands. [1:20]
Notice how not allowed to and forbidden to are interchangeable in meaning, but forbidden carries a stronger, more formal tone. Meanwhile, not allowed to sounds slightly softer and is more common in everyday workplace conversations.
The structure must also appears: "You must wear the chef's jacket" [0:39]. This modal verb expresses an obligation, something that is required rather than simply suggested.
How do you ask for and give permission?
Diego, the new chef, asks several questions to clarify what he can and cannot do. He uses the structure Am I allowed to...? which is a polite and professional way to ask about permissions.
- "Am I allowed to eat the same food I cook at my lunch break?" [0:59]
- "Am I forbidden to listen to music?" [1:07]
- "Am I allowed to use hand sanitizer and face mask?" [1:25]
Mike responds with clear answers:
- "Yes, you're allowed to do that." [1:04]
- "Unfortunately, you are" (forbidden to listen to music). [1:11]
- "Not only allowed to, but encouraged to." [1:30]
The word encouraged is worth highlighting. It means something is not just permitted but actually recommended. This adds a third level to the spectrum: forbidden → allowed → encouraged.
What are the specific rules for the new chef?
Here is a summary of all the workplace rules mentioned during the role play:
- Must wear the chef's jacket.
- Not allowed to wear casual clothes.
- Forbidden to smoke inside the restaurant.
- Not allowed to have hair loose; must wear a hairnet. [0:48]
- Forbidden to take food or ingredients home.
- Forbidden to give food away.
- Forbidden to listen to music, to avoid distractions and accidents. [1:14]
- Forbidden to cook without washing hands first.
- Allowed to eat the food prepared during lunch break.
- Allowed and encouraged to use hand sanitizer and face mask.
Why is this vocabulary important for professional English?
These expressions — allowed to, forbidden to, must, and encouraged to — appear constantly in workplace policies, safety guidelines, and employee handbooks. Mastering them helps you understand written rules and communicate expectations clearly in any job setting, not just restaurants.
A useful tip: when you want to sound formal, choose forbidden. When you want a conversational tone, go with not allowed to. And when something is mandatory, must is your go-to modal.
Try writing your own set of workplace rules using these structures. What rules would you set for your ideal restaurant? Share your ideas in the comments.
