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Wine steward; the restaurant employee who is responsible for the restaurant's wines and their service.
Duties or jobs a server is responsible for completing in addition to waiting on customers.
Front of House
The area of the restaurant that is welcome to customers, such as the bar or dining room.
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.
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.
The restaurant employee who is in charge of kitchen, including menu creations and managing the kitchen staff.
A chemical process in which yeast interacts with sugar, converted it in to alcohol and carbon dioxide.
Appellation of Origin
The name of the area in which the majority of the grapes in the wine were grown.
A snack sized portion of a food or drink served prior to a meal intended to stimulate the appetite.
Back of House
The area of the restaurant, such as the kitchen, where staff is allowed but customers are not.
A restaurant employee whose duties include clearing, cleaning and resetting tables. They are also of general assistance to the other restaurant employees.
A tool used to remove the cork from wine bottles, comprised of a metal spiral with sharpened tip set in a handle.
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.
Removing crumbs or other debris from the table; usually preformed after clearing the table of the main course and before serving dessert.
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.
Grape juice that has been fermented and cannot be classified as sparkling, fortified or aromatized wine.
Name of the dominant grapes used in the wine - at least 75 % of the grapes used are of those varieties
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