Category 1
Category 2
Category 3
Category 4
Category 5
100
5 Out
When a chef yells out "5 out!" they are trying to tell the other cooks that the dish they are working on will be ready for plating in 5 minutes.
100
86
"86" is used when a restaurant is unable to prepare a certain dish, whether that be because they have some external constraint or simply run out of the ingredients required.
100
A La Carte
A la carte refers to when a customer orders an individual dish from the menu. It typically doesn’t come with sides.
100
A La Mode
Served with ice cream.
100
All Day
The term "All Day" refers to the total number of items that needs to be sent out from the kitchen.
The term is usually slapped on the end of a long sentence. "I need eight scrambled eggs, five soup of the days, three cups of coffee, five pancakes with butter on the side all day."
200
Au Gratin
Baked with cheese on top.
200
Back of House (BOH)
The back of the house refers to everything in the restaurant behind the dining room. This usually includes the kitchen, storage rooms, offices, and any prep rooms.
200
Banquet Event Order (BEO)
The BEO is a document that lists every detail about an event. Composed by the event manager or sales manager.
200
Bartender
A bartender is someone employed at a restaurant, usually behind a bar, to prepare and serve alcoholic and non-alcoholic beverages. Bartenders are referred to by many different names, which include barkeep, barman, bar chef, mixologist, and barmaid.
200
Bev Nap
Bev naps, short for beverage napkin, are the small square paper napkins that are used instead of a coaster. These are meant to be placed under a beverage.
300
Blue-Plate Special
This dish refers to a low cost menu item that changes every day and is typically served at diners and cafes.
300
Sous-chef
A chef who is "the second in command in a kitchen; the person ranking next after the executive chef. the sous-chef holds much responsibility in the kitchen, which can eventually lead to promotion to becoming the executive chef.
300
A busser /a busboy or busgirl
A person who works in the restaurant and catering industry clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling and otherwise assisting the waiting staff.
300
Credit Card
A small plastic card issued by a bank, business, etc., allowing the holder to purchase goods or services on credit.
300
A table reservation
A table reservation is an arrangement made in advance to have a table available at a restaurant.
400
The menu
The menu is a list of food and beverages offered to customers and the prices.
400
Yelp
Yelp.com, is a crowd-sourced local business review and social networking site. The site has pages devoted to individual locations, such as restaurants, where Yelp users can submit a review of their products or services using a one to five star rating scale.
400
Restaurant Greeter
Restaurant Greeter is responsible for greeting customers in a friendly manner and escorting guests to tables.
400
A tip
Tip – extra money for the service (usually 15% of the total)
400
A bill/ A check
A bill in a restaurant is a piece of paper on which the price of the meal you have just eaten is written and which you are given before you pay.
