A term used when the restaurant has run out of, or is unable to prepare a particular
menu item. Increasingly; when a bar patron is ejected from the premises and refused
readmittance. Usually it is only for the rest of that night, though if the patron is
especially violent, the ban may be for a longer term or even permanently.
À la carte
In restaurants, à la carte is the practice of ordering individual dishes from a
menu in a restaurant, as opposed to table d'hôte, where a set menu is offered.
A person who formulates and serves alcoholic or soft drink beverages
behind the bar, usually in a licensed establishment.
Brigade de cuisine
A system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as “kitchen staff” in English-speaking countries.
An initialism standing for “bring your own bottle”, “bring your own beer”, “bring
your own beverage”, or “bring your own booze”
A French term for a branch of cooking devoted to prepared meat products,
such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit,
primarily from pork.
A trained professional cook and tradesman who is proficient in all aspects of food
preparation, often focusing on a particular cuisine.
A type of meal that typically includes food items and a beverage.
Cooked to order
Food that is cooked to a patron's directions
Dine and dash
A form of theft by fraud, in which a patron orders and consumes food
and beverages from a restaurant or similar establishment with the intent not to pay.
Early bird dinner
A dinner served earlier than traditional dinner hours, particularly at a
A group meal that a restaurant serves its staff outside of peak business
A type of mass-produced food designed for commercial resale and with a
strong priority placed on “speed of service” versus other relevant factors involved in
A cool, well-ventilated area where cold dishes are prepared and other
foods are stored under refrigeration.
A restaurant that operates exclusively via food delivery
A marketing term for a time when a venue (such as a restaurant, bar,
bowling alley, stadium, state fair, or county fair) offers discounts on alcoholic drinks.
A fast-food combination meal tailored to and marketed to children.
The featured or primary dish in a meal consisting of several courses.
The person who manages the public part, or “front of the house”, of a formal restaurant.
A list of food and beverages offered to customers and the prices.
Mise en place
A French culinary phrase which means “putting in place” or “everything
in its place”
A small (3″or 5 cm) bowl used for sauces, nuts, or as a repository for
bones or citrus peel.
Online food ordering
The process of ordering food from a website or other application.
A meal or course served on a platter.
A recipe that identifies an individual chef or restaurant.
The chef who is second in command within a kitchen; sous meaning “under”
A menu in which multi-course meals with only a few choices are charged
at a fixed total price
An arrangement made in advance to have a table available at a
The practice of seating multiple separate parties who may not know each
other at a single restaurant table.
Takeout ; carry-out or to-go ; take-away ; takeaways ; grab-n-go; and parcel is
a prepared meal or other food items, purchased at a restaurant or fast food outlet that
the purchaser intends to eat elsewhere.
A group of menu items at a restaurant offered together at a lower price than
they would cost individually.
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