Restaurant Service Terminologies

Aid - The member of the team (in the team everything that the host desires for the Butler style - a type of service used in system of service) who acts as busperson, banquet. cocktail parties, in which the staff circulate picks up dinners from...

Aid - The member of the team (in the team everything that the host desires for the Butler style - a type of service used in system of service) who acts as busperson, banquet. cocktail parties, in which the staff circulate picks up dinners from the kitchen and Banquet facility -a business that serves among the guests serving food (usually serves them to the guests. groups of guests the same meal, at the hors d' oeuvres) on trays. A la carte restaurant- a business that same time. Call-ahead seating - also called priority serves guests individual meals on demand. Banquet manager- the individual seating. A system used in restaurants that A la carte service - service person takes responsible for planning, organizing and do not accept reservations, in which individual guest food and beverages orders running functions. patrons can call ahead to be placed on a and serves them to the guests in American Beverage service - the type of alcoholic or waitlist. service. non alcoholic drinks requested at the Captain - a restaurant employee who is American banquet service- in which the banquet function. responsible for an area of the dining room. guest's food is all placed on the one plate. Blocking – reserving a certain table at a Cash bar - at a banquet, an arrangement Often known as 'plate, no wait." certain time for a guest. Buffet - banquet by which guests are required to buy their Anaphylactic shock - the severest form of meal at which guests obtain a portion or all own drinks, shock which may cause death. This shock of their food by serving themselves both alcoholic and nonalcoholic. could be caused by allergic reactions to from buffet tables. Forecasting - planning for anticipated nuts, shellfish or other foods. Buffet, deluxe - the guests are served the business based upon previous history of ha Back of the house - a term referring to first and second course as well as their wantaurant, reservations and events that employees who do not come into contact beverages and dessert. They obtain their are planned for the community that will with the guest in their normal line of duty. main course from an elegant buffet affe Baked - food that is cooked by dry, Buffet, modified deluxe - guest tables are 4-top - also four-top. A table that sets for continuous heat in an oven. set with utensils and guests are served four. Banquet- a meal with menu that is coffee, and perhaps desert by the service French service - a style of service in preselected by the host for all of the guest person. which final preparation of food is done attending the Buffet, simple- guests obtain all their own with flourish and fanfare. event. food and drinks. Friendliness - a way in which individuals Banquet captain - the person responsible Busperson - a restaurant employee who is make their guests feel important by talking for service ina section of the banquet room. responsible for assisting the service person. to them to make them feel comfortable in Banquet event order (BEO) – a form Busy bees - guests who patronize the the restaurant. prepared by the banquet office that lists in restaurant who are too busy with work Front of the house -a term referring to detail and/or family responsibilities to find time employees who work in direct contact with to cook. the guests. Function - any use of banquet facilities. Health department -an agency that issues Maitre d' hotel[máytra dõ tél] - the Banquet Terminology permits for operations of food service French term for the person responsible for Function book- a constantly updated list establishments and monitors the all the dining of the rooms that the establishment has to cleanliness of the establishments. room in a hotel. rent on a daily basis and the functions Host - the person who greets guests in a Maitre d' hotel de carré dining room. the booked into those rooms. dining room, seats them and handles any French term for the person responsible for Function sheet - (also called banquet problems that might arise during the course one section of the event order (BEO): a form prepared by the of their dinner. MBWA - Management by wandering banquet office, that lists in detail Impulsive - guest who patronize the around everything that the host desires for the restaurant who crave a menu item or are MICROS- a brand name for a point sales event. not in the mood to cook a meal. system. Grazing service - a type of banquet in the weeds' -a slang term used to Modified deluxe buffet- a kind of buffet service that allows guests to obtain food describe an employee who has too many service in which tables are set and guests from different locations throughout the people to serve at once. are served coffee and perhaps dessert at room or rooms. Lead - the member of the team (in the their tables, but obtain the rest of their food Gretzky service - a term that refers to team system if service) who greets guests, from the buffet. service people's ability to anticipate their takes dinner orders, sells and serves drinks No shows - guests who do not show up for guests needs and satisfy them before they and wine, turns dinner orders into the their reservations. even realize they have a need (refilling kitchen and times the dinners, sets the pace Occupancy rate - a figure used in a wine and water glasses, obtaining more for the team. lodging establishment to anticipate the bread, etc.) Logbook -a document kept at the number of guests who will be staying in Guarantee- a host's promise regarding the establishment's host desk. Information the establishment on certain nights. minimum number of guests that the host included in the book concerns the number Off-premise catering - providing food, will have to pay for at a banquet. of meals served, the weather for the day, service, staff and cleanup at the guests Gueridon -a cart used in French service. any special events, the money generated location. HACCP - (Hazzard Analysis Critical per hour, and the money per meal period. A Open bar - at banquet, an arrangement by Control Point) - a system that enables an section is reserved for messages between which the host pays for all drinks operation to identify the food and the day night hosts. consumed by the guests. procedures most likely to cause illness. Love and belonging needs- deals with the Open seating – the practice of allowing Head banquet waiter - person responsible fact that individuals must belong or guests to reserve tables for anytime that the for the success of the party in the room in accepted by their restaurant is which he or she is peers. open. Overbooking - the practice of taking more Residence time - the time it takes a party Shadowing - a method in which a new reservations that the restaurant can of guests to eat its meal and pay its bill. employee follows a trainer around and accommodate. Russian banquet service -a style of observes how Place setting – all utensils, lines, plates service in which the service staff work as a do the job. and glasses needed by one guest to team. All food is placed in silver trays in Sidework- tasks other than waiting on consume the meal arranged in the proper the kitchen and the service staff work in guests that the service staff have to sequence. teams of two. complete, such filling salt and pepper Point of sale (POS) - a computer term that Russian service - style of service in which shakes and folding napkins. allows a wait-person to order food directly food is placed on a silver tray to the guests Silver service – another term for Russian , either handheld or stationary. Policy sheet service, so called because food is served on plate by the service staff in the dining - a sheet printed by banquet facilities that sily trays. lists their specific policies on costs room. 6 top- also six-top. A table that seats six deposits, guarantees and contracts, among Safety- a need to feel secure that the Socializers - guests who patronize the other things. restaurant patron will not be robbed and restaurant who want to spend time with Priority seating – also called call-ahead that the food will be prepared in a sanitary their family a for friends. seating. A system used in restaurants that environment governed by health Sommelier- a French term for wine do not accept reservations, in which department requirements. steward, the restaurant employee patrons can call ahead to be placed on a Sanitation - the process of keeping the responsible for suggesting and selling waitlist. restaurant clean of filth and food borne wines to guests to complement their meals. QSC - an acronym for the standards of diseases. Standard abbreviations - a shortened business at Mcdonald's Q stands for Sautéed - food that is browned or cooked form of words or part of words used to quality, S for service and C for cleanliness. in a small amount of hot fat. assist t hospitality staff communicate food Qualify- to determine how much money Seating - the table in a restaurant used for and drinks orders. the client will spend at a banquet and if the one specific meal period. Station - an area of the dining room, which client car pay for the banquet Service-competency and friendliness usually consists of 12 to 24 seats. Rechaud -a small heating utensils used in combined. Station method- a type of service in which French service Service person - the individual who has the waitlists are assigned areas of the room Reservations - a promise for a table in a the responsibility of serving the guests to serve banquets. restaurant. Reservation manager their mea Often this person is called a Sub rosa –a term from Roman times, a person whose sole job is to plan and waitperson. meaning confidentiality. organize reservations for the restaurant. Suggestive selling- the process in which Turnsheet - a form used to keep track of the wait staff work together to serve food the number of guests that have been seated and clear dirty dishes at a banquet. at a service persons station fora particular Table check - a form used to keep track of meal period. what point each table has reached in the Ubiquitous [yoo-bikwitass] - everywhere course of its meal, enabling the host to at the same time. know where and when he or she will be Underliner - a plate that goes beneath able to seat arriving guests. another place to make it easier to serve Table d' hote [taáb'l dote]- a complete food For example, a saucer placed under a meal served to all guests at a fixed price. soup cup would be an underliner. Tact- the ability to say or do the correct Utensils - this refers to all forks, knives, thing so as not to offend the guest. and spoons used by the guests to eat their Team system -a way of organizing a food. dining room for service, in which three Waitlist -a form used by hosts that allows people together serve a station of between walk-ins to be seated in an organized 40 t0 45 seats. manner. Walk-ins these are guests who Tentative booking- a client reserves a patronize the restaurants without making room without a deposit. The client will reservations; an have first refusal if another guest would effect, they walk in the door expecting to like the same room at the same time. obtain a table. Time in– the time that a guest entered the Wine steward - the employee of the restaurant. restaurant responsible for suggesting and Time seated – the time that the guest has selling wines to guests for their meals; also been seated at the table. called the sommelier. Turning tables- resetting the guest table Word of mouth - the most potent form of for another party. The phrase is often used publicity;, this occurs when people tell in conjunction with how many times a other people about their experiences table is reset during the meal period. For (whether good or bad) with the business. example the tables were turned over three Working the floor - said of the hosts, it times" means that each table was used for means circulating around the dining room three parties. talking to guests and assisting the service staff