Food is prepared and plated in the Kitchen, then served to guests
What is American Service?
100
An accompaniment to a drink that adds flavour or decoration
What is a Garnish?
100
A menu that lists individual prices for all food selections.
What is A La Carte?
100
clearing, setting and assisting servers in the dining room
What is Bussing?
100
Refers to the area of a restaurant that guests are not allowed, and to the staff preparing the food.
What is Back of House?
200
Food and beverages are laid out on tables and guests serve themselves.
What is Buffet Service?
200
A non-alcoholic version of a cocktail
What is a Mocktail?
200
An inclusive Menu usually featuring two or more courses at a fixed price
What is Table d'hote? or Prix Fixe?
200
a place setting or single meal representing one guest
What is a Cover?
200
A metal dish that is filled with water and kept warm with a candle or fuel cell underneath. These are typically used on buffets.
What is a Chaffing dish?
300
Food is partially cooked in the Kitchen and then finished a the table side in front of the guests.
What is French Service?
300
A beverage served with ice
What is "On The Rocks?"
300
when a menu item is out of stock
What is 86'd?
300
a table of two people
What is a Deuce?
300
A term that means it is really, really busy. For example, if the kitchen has several orders across the board and are having a hard time keeping up and servers have so many tables they can't keep up with them.
What is In the Weeds?
400
Food is prepared in the Kitchen,placed on platters and then placed on the dining table with service cutlery, guests help themselves.
What is Family Style?
400
A drink served without any dilution (ice or mix)
What is Neat?
400
utensils used for eating (knives, forks, spoons etc)
What is Cutlery or Silverware?
400
refers to the food or beverage that is specially selected by the establishment
What is House?
400
a computer system that helps businesses track sales. It also tracks employee sales (who sold the most during a shift) and which dishes are sold most often. This is where a server puts in a guests order to the kitchen.
What is POS (point of sale)?
500
Food is fully cooked in the Kitchen and arranged on platters. The server will serve each guest from the platter.
What is Russian Service?
500
A drink that is chilled first with ice, then strained out leaving the ice out.
What is Straight Up?
500
The person responsible for checking the finished plates prior to sending them to the dining room. They are also the main source of communication between FOH and BOH.
What is the Expeditor?
500
"Put in place" preparation and readiness for service
What is Mis en place?
500
the area that divides the cooks from the wait staff. It is where the food is placed to await pickup.