Please study the 20 vocabulary below and press the Mark Complete button to continue.
- amuse bouche
- a small dish, chosen by the chef which is served before the starter
- buffet
- 1) a meal which guests serve themselves 2) a bar or counter from which guests can take food.
- chit
- a small piece of paper on which orders are written
- comp
- to give something away free of charge, often as a promotion or as the result of a complaint.
- complimentary
- free of charge, without payment
- covers
- the total number of guests at a given service in a restaurant
- crumb down
- to remove crumbs and left-overs from a table cloth using a small brush
- cutlery
- any utensils used for eating or serving food; knives, forks, spoons etc.
- dietary requests
- any information regarding a diners allergies, intolerances or preferences when it comes to food.
- F&B
- a short form of food and beverage.
- floater
- a worker who moves from task to task without any fixed duties
- intrusive
- causing disruption in an annoying way
- lay the table
- to put all glasses, cutlery etc in the correct place
- napkin
- a square piece of paper or cloth used at meal times to protect clothing and wipe fingers or mouth
- pace
- control the speed of, maintain a regular speed.
- pair
- to match to a suitable partner
- pass
- the part of the kitchen where ready dishes are collected by the waiting staff.
- sommelier
- a waiter who has extensive knowledge of wine and is in charge of the restaurants wine supply.
- walk somebody through
- to slowly and carefully explain something
- walk-in
- a customer or guest who arrives without a booking or appointment.
UK
US
UK
US
I thought that the amuse bouche was delicious even though I don't usually like prawns.
UK
US
UK
US
The buffet consisted of 3 hot and 6 cold dishes.
UK
US
UK
US
The waiters writing was so bad that the chef couldn't read the chit.
UK
US
UK
US
The restaurant manager decided to comp all drinks for the evening to make up for the power cut.
UK
US
UK
US
Complimentary tea and coffee is being served in the lounge now.
UK
US
UK
US
The restaurant usually does about 50 covers per night but that number can rise to over 100 in the busy season.
UK
US
UK
US
The waiter crumbed down the table before he served the coffee.
UK
US
UK
US
All of the hotel's cutlery is made from silver.
UK
US
UK
US
When you take a booking, you should ask if the diner has any special dietary requests.
UK
US
UK
US
The F&B department has over 200 employees.
UK
US
UK
US
The restaurant team is made up of 6 waiters who work the different sections, 2 floaters and a supervisor.
UK
US
UK
US
I thought the waiter was a bit too intrusive. There was no need to ask us five times if everything was ok.
UK
US
UK
US
After she had laid the tables, her supervisor checked them and found that she had missed two small wine glasses.
UK
US
UK
US
In some restaurants, waiters unfold the napkin for you and place it in your lap.
UK
US
UK
US
It is important to pace orders so that the kitchen can cope and diners do not have to wait too long for their meal after ordering.
UK
US
UK
US
He paired the salmon dish to a delicate white wine.
UK
US
UK
US
The head chef is usually stationed at the pass to control the quality of dishes leaving the kitchen.
UK
US
UK
US
The sommelier recommended a Rioja to go with the lamb.
UK
US
UK
US
The restaurant manager walked the staff through the menu, making sure that everyone knew what the dishes contained.
UK
US
UK
US
The restaurant served 32 in-house guests and 8 walk-ins last night.