List of restaurant terminology: Difference between revisions

This is a list of restaurant terminology. A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of the main chef's cuisines and service models.

Restaurant terminology

A *garde manger* cold dish, *Pollard chaud froid* (as a display piece)

86 - a term used when the restaurant has run out of, or is unable to prepare a particular menu item.
À la carte
Bartender
Blue-plate special
Brigade de cuisine
BYOB – an initialism meant to stand for "bring your own bottle", "bring your own beer", "bring your own beverage", or "bring your own booze."^[1]
Charcuterie
Chef
Combo meal
Chef's table
Counter service
Dine and dash
Early bird dinner
Family meal
Fast food
Free lunch
Garde manger
Gueridon service
Happy hour
Kids' meal
Main course
Maître d'hôtel
Meat and three
Mise en place
Omakase
One bowl with two pieces
Online food ordering
Plate lunch
Platter (dinner)
Rôtisseur
Saucier
Signature dish
Sous-chef
Table d'hôte – In restaurant terminology a "table d'hôte" menu is a menu where multi-course meals with only a few choices are charged at a fixed total price. Such a menu may also be called "prix fixe" (for "fixed price"). The phrases "set meal" and "set menu" are also used. The cutlery on the table may also already be set for all of the courses.
Table reservation
Table service
Table sharing
Take-out
Three-martini lunch

References

^ "byob". Collins English Dictionary - Complete & Unabridged 10th Edition. HarperCollins. Retrieved April 17, 2013. {{cite web}}: Cite has empty unknown parameter: |coauthors= (help)

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