VOCABULARY
A menu specifically listing all wines available, with descriptions and prices.
Wine list
To cook food using dry heat in an oven, typically used for bread, pastries, and cakes
To bake
A separate, enclosed space available for exclusive use by a group or party.
Private dining room
To cut food into rough, irregular pieces using a knife.
To chop
A sharp, acidic flavour like that of vinegar, lemon juice, or fermented foods
Sour
A member of staff who takes orders and serves food and drinks to guests
Waiter / Waitress
The person who greets guests at the entrance and shows them to their table.
Host / Hostess
The kitchen worker responsible for washing dishes, pots, and utensils.
Dishwasher
Carbonated water with bubbles; also called fizzy water.
Sparkling water
An optional extra amount of money left by a customer to reward good service.
Tip
Lacking strong flavour or character; a food that is plain and not very exciting
Bland
Water without carbonation, served flat.
Still water
Beer served directly from a keg or barrel through a tap.
Draft beer
An extra dish ordered to accompany the main course, such as salad or vegetables
Side dish
The itemised list of food and drinks consumed, presented to the guest for payment
Bill / Check
A printed or digital proof of payment given to the customer after the transaction
Receipt
Terms used to describe the degree to which meat, especially steak, is cooked
Rare / Medium / Well-done
A cooking method where food is cooked in an oven using dry heat.
Roasted
A non-alcoholic carbonated beverage, such as cola, lemonade, or juice.
Soft drink
A dish not on the regular menu, offered for that day only.
Daily/Today's special
Food ordered to be eaten outside the restaurant rather than on the premises.
Takeaway / To go
The collective term for knives, forks, and spoons used for eating.
Cutlery
A fixed percentage added to the bill by the restaurant, usually for service.
Service charge
A flat, portable surface used by servers to carry dishes, glasses, or utensils.
Tray
To cook food gently in liquid just below boiling point, so small bubbles appear on the surface
To simmer