List of restaurant terminology

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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 blue-plate special A garde manger chaud froid dish, used as a display piece A table d'hôte menu from the New York City Lotos Club, 1893

* 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.[1]
* 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"[2]
* 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

1. ↑ Selk, Avi (2018-06-23). "Why a small-town restaurant owner asked Sarah Huckabee Sanders to leave — and would do it again" (in en-US). Washington Post. ISSN 0190-8286. https://www.washingtonpost.com/news/local/wp/2018/06/23/why-a-small-town-restaurant-owner-asked-sarah-huckabee-sanders-to-leave-and-would-do-it-again/. "If you’ve ever heard the term “to 86 someone,” it comes from the restaurant industry — code for a table eviction."
2. ↑ "byob". Collins English Dictionary - Complete & Unabridged 10th Edition. HarperCollins. http://dictionary.reference.com/browse/byob. Retrieved April 17, 2013.

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