FNB Glossary

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.[1] 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.

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.

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.

Food that is cooked to a patron's directions

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.

A dinner served earlier than traditional dinner hours, particularly at a restaurant.

A group meal that a restaurant serves its staff outside of peak business hours.

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 culinary science.

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.

A list of food and beverages offered to customers and the prices.

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.

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 restaurant.

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.