List of restaurant terminology

List of Restaurant Terminology

The restaurant industry, with its vast array of dining concepts from fast food to fine dining, employs a unique set of terms and phrases. This article aims to elucidate some of the most commonly used terminology within the restaurant sector. Understanding these terms can enhance the dining experience for guests and improve communication for professionals within the industry.

Front of House (FOH)

The area of a restaurant where guests are served, including the dining room, bar, and outdoor seating areas. Staff working in this area, such as waiters, hostesses, and bartenders, are responsible for ensuring a pleasant dining experience.

• Host/Hostess: The person who greets and seats guests upon arrival.
• Waiter/Waitress: Staff members who take orders, serve food and beverages, and ensure guest satisfaction.
• Busser: Employees responsible for clearing and resetting tables.
• Sommelier: A trained and knowledgeable wine professional, usually working in fine dining restaurants, who specializes in all aspects of wine service.

Back of House (BOH)

The area of a restaurant where food is prepared and cooked, away from the view of guests. This includes the kitchen and storage areas. Staff in this area include chefs, cooks, and dishwashers.

• Executive Chef: The head chef responsible for the overall operation of the kitchen, including menu creation and staff management.
• Sous Chef: The second-in-command in a kitchen, assisting the Executive Chef and managing kitchen staff.
• Line Cook: Cooks who are responsible for preparing specific types of food, such as grill cooks, salad cooks, and fry cooks.
• Expediter: An individual who acts as the go-between for the kitchen and the dining room staff to ensure that food orders are prepared and delivered efficiently.

Menu Types

• À la Carte: A menu where each item is listed and priced separately.
• Prix Fixe: A menu with a fixed price for a meal that includes several courses.
• Tasting Menu: A menu consisting of small portions of several dishes as a single meal, often designed to showcase the chef's specialties.

Service Types

• Table Service: A traditional service where the server takes orders and brings food to the table.
• Buffet Service: A self-service where guests serve themselves from a variety of dishes set out on a table or buffet.
• Counter Service: A casual service style where guests order and pay at a counter before receiving their food.

Miscellaneous Terms

• Open Kitchen: A kitchen design where guests can see the chefs at work.
• Turnover Rate: The rate at which tables are occupied, vacated, and then reoccupied in a restaurant.
• No-Show: A term used when a guest makes a reservation but fails to arrive.

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