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
86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. The term is also generally used to mean getting rid of someone or something, including the situation where a bar patron is ejected from the premises and refused readmittance. À la carte All you can eat Bartender Blue-plate special Brigade de cuisine BYOB – an initialism standing for "bring your own bottle", "bring your own beer", "bring your own beverage", or "bring your own booze" Charcuterie Chef Chef de cuisine - also called "head chef" or "master chef" Chef's table Combination meal Cooked to order – food that is cooked to a patron's directions Counter meal Counter service Dine and dash Early bird dinner Entrée Family meal Fast food Free lunch Garde manger Ghost restaurant – a restaurant that operates exclusively via food delivery Gueridon service Happy hour Hotel manager Kids' meal Main course Maître d'hôtel Meat and three Meat and two veg – a British dish consisting of meat served with two varieties of vegetables Menu Mise en place Monkey dish – a small (3" or 5 cm) bowl used for sauces, nuts, or as a repository for bones or citrus peel Omakase On the fly One bowl with two pieces Online food ordering Plate lunch Platter (dinner) Rôtisseur Saucier Serving cart Signature dish Sous-chef – the chef who is second in command within a kitchen; sous meaning "under" Waiter Table d'hôte – a menu in which multi-course meals with only a few choices are charged at a fixed total price Table reservation Table service Table sharing Take-out Three-martini lunch Value meal
See also
Brigade de cuisine of Culinary arts Diner lingo – a kind of American verbal slang used by cooks Food industry Types of restaurants Waiting staff
References