Waiter/Waitress Training Terminology Boosackman Man SAT Trademark Set

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40 terms · Waiter/Waitress Training Terminology

Sommelier

Wine steward; the restaurant employee who is responsible for the restaurant's wines and their service.

Straight Up

Drink is served in a stemmed glass without ice.

Sous Chef

Restaurant employee who is second in command of the kitchen after the executive chef.

Sparkling Wine

Wine containing high levels of carbon dioxide.

Side Work

Duties or jobs a server is responsible for completing in addition to waiting on customers.

Fortified Wine

Wine that has been mixed with distilled alcohol, usually brandy

Front of House

The area of the restaurant that is welcome to customers, such as the bar or dining room.

Head Waiter

The restaurant employee who is in charge of all the servers.

Heimlich Maneuver

A first aid maneuver, consisting of abdominal thrusts, which is performed on individuals who are choking.

Host or Hostess

A restaurant employee who greets patrons when they arrive and seats them at their tables.

Maitre D'Hotel

The restaurant employee who manages the front of the house.

Multitasking

The ability to preform multiple tasks at the same time.

Neat

Drink served without ice.

On the Rocks

Drink served over ice.

Place Setting

A table service setting for one individual.

Point of Sales (POS) system

An integrated computer and software system used in restaurants that can perform a variety of functions, including order tracking, table seating and cash registrar utilities.

Premium

A high-quality, expensive, top shelf brand a customer will ask for by name.

Proof

Indicates the amount of alcohol in any distillate; a measure of alcoholic strength.

Entree

The main course of a meal.

Executive Chef

The restaurant employee who is in charge of kitchen, including menu creations and managing the kitchen staff.

Fermentation

A chemical process in which yeast interacts with sugar, converted it in to alcohol and carbon dioxide.

Flatware

Eating utensils, such as the knives, spoons and forks.

A La Carte

Individually priced items available from the menu.

Aperitif

An alcoholic drink served prior to a meal intended to stimulate the appetite.

Appellation of Origin

The name of the area in which the majority of the grapes in the wine were grown.

Appetizer

A snack sized portion of a food or drink served prior to a meal intended to stimulate the appetite.

Aromatized Wine

A wine to which herbs, flowers, bark, or other flavorings have been added.

Back of House

The area of the restaurant, such as the kitchen, where staff is allowed but customers are not.

Busser

A restaurant employee whose duties include clearing, cleaning and resetting tables. They are also of general assistance to the other restaurant employees.

Call

A mid-quality, mid-priced brand a customer will call for by name.

Capsule

The covering, usually foil or plastic, over the cork and upper neck of the wine bottle.

Corkscrew

A tool used to remove the cork from wine bottles, comprised of a metal spiral with sharpened tip set in a handle.

Cover

A table service setting for one individual.
Additionally, the term is often used when describing the number of meals sold or customers served. For example, if the restaurant served meals to 60 people over the lunch period, then the restaurant had 60 covers at lunch.

Decrumbing

Removing crumbs or other debris from the table; usually preformed after clearing the table of the main course and before serving dessert.

Efficiency

Accomplishing tasks without wasted time or effort.

Rail

An inexpensive house brand, used in most mixed drinks when a specific brand isn't asked for. They are also referred to as "well" brand.

Table D'Hote

A complete meal, often with multiple courses, offered at a single price.

Table/Still Wine

Grape juice that has been fermented and cannot be classified as sparkling, fortified or aromatized wine.

Varietal Designations

Name of the dominant grapes used in the wine - at least 75 % of the grapes used are of those varieties

Vintage

The year the wine was made. At least 95% of the grapes in the wine must have been grown in that year.

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