WA baker is a tradesperson who bakes and sometimes sells breads and other products made of flour by using an oven or other concentrated heat source. The place where a baker works is called a bakery.
WA bartender is a person who formulates and serves alcoholic or soft drink beverages behind the bar, usually in a licensed establishment. Bartenders also usually maintain the supplies and inventory for the bar. A bartender can generally mix classic cocktails such as a Cosmopolitan, Manhattan, Old Fashioned, and Mojito.
WBlue-plate special or blue plate special is a term used in the United States and Canada by restaurants, especially diners and cafes. It refers to a low-priced meal that usually changes daily.
WCharcuterie is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.
WA chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine, the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef.
WA chef de partie, station chef, or line cook is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants.
WA combination plate can refer to several things, including:A combination meal A type of tableware A type of dental dentures Crystals and/or minerals that have formed in a combination, A printing plate that has both line drawings and halftones A combination wall plate molded with a variety of ports for various electrical items, such as switches and plugs.
WA cover charge is an entrance fee sometimes charged at bars, nightclubs, or restaurants. The American Heritage Dictionary defines it as a "fixed amount added to the bill at a nightclub or restaurant for entertainment or service." In restaurants, cover charges generally do not include the cost of food that is specifically ordered, but in some establishments, they do include the cost of bread, butter, olives and other accompaniments which are provided as a matter of course.
WDiner lingo is a kind of American verbal slang used by cooks and chefs in diners and diner-style restaurants, and by the wait staff to communicate their orders to the cooks. Usage of terms with similar meaning, propagated by oral culture within each establishment, may vary by region or even among restaurants in the same locale.
WFree refills occur when a drink, usually soft drink, tea or coffee, is allowed to be filled again, free of charge, after being consumed. Free refills are commonplace in America and Canada in traditional restaurants, while rarer in airports, cafés, or service stations. Around the world, the availability of free refills is typically scarce, but varies widely depending on the country and the ownership of the restaurant.
WA garde manger is a cool, well-ventilated area where cold dishes are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the chef garde manger or pantry chef. Larger hotels and restaurants may have garde manger staff to perform additional duties, such as creating decorative elements of buffet presentation like ice carving and edible centerpieces.
WHappy hour is a marketing term for a time when a venue offers discounts on alcoholic drinks. Free appetizers and discounted menu items are often served during happy hour.
WHouse wine generally refers to an inexpensive drinking wine served in restaurants. Restaurant menus often omit detailed descriptions of a house wine's country of origin, winery or grape varietal, listing it simply as "house red" or "house white", depending on the wine's style. Some restaurants offer more specific categories of house wines, such as a "house chardonnay", or a "house merlot".
WThe kids' meal or children's meal is a fast food combination meal tailored to and marketed to children. Most kids' meals come in colourful bags or cardboard boxes with depictions of activities on the bag or box and a plastic toy inside. Most standard kids' meals comprise a burger or chicken nuggets, a side item, and a soft drink.
WA kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. A modern middle-class residential kitchen is typically equipped with a stove, a sink with hot and cold running water, a refrigerator, and worktops and kitchen cabinets arranged according to a modular design. Many households have a microwave oven, a dishwasher, and other electric appliances. The main functions of a kitchen are to store, prepare and cook food. The room or area may also be used for dining, entertaining and laundry. The design and construction of kitchens is a huge market all over the world.
WIn the cuisine of the Southern United States, a meat and three restaurant is one where the customer picks one meat from a daily selection of three to six choices and three side dishes from a list that may include up to a dozen other options, or even a dessert.
WOmakase is a Japanese phrase, used when ordering sushi in restaurants, that means 'I'll leave it up to you'.
WA pastry chef or pâtissier, is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and some cafés.
WThe plate lunch is a quintessentially Hawaiian meal, roughly analogous to Southern U.S. meat-and-threes. However, the pan-Asian influence on Hawaiian cuisine, and its roots in the Japanese bento, make the plate lunch unique to Hawaii.
WA platter is a meal or course served on a platter.
WA restaurant, or an eatery, is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast food restaurants and cafeterias, to mid-priced family restaurants, to high-priced luxury establishments.
WRestaurant ware, or most commonly hotelware is vitrified, ceramic tableware which exhibits high mechanical strength and is produced for use in hotels and restaurants. Tableware used in railway dining cars, passenger ships and airlines are also included in this category.
WRipper is the slang term for a type of hot dog. The name derives from a hot dog which is deep fried in oil, which sometimes causes the casing to burst, or "rip".
WA saucier or sauté chef is a position in the classical brigade style kitchen. It can be translated into English as sauce chef. In addition to preparing sauces, the saucier prepares stews, hot hors d'œuvres, and sautés food to order. Although it is often considered the highest position of the station cooks, the saucier is typically still tertiary to the chef and sous-chef.
WShort order cooking, in the restaurant business, is the preparation of foods that are quick to cook. Many small restaurants serve only short-order items, which include fried, broiled, griddled foods, as well as assembled foods like sandwiches.
WIn restaurant terminology a table d'hôte menu is a menu where multi-course meals with only a few choices are charged at a fixed total price. Such a menu may be called prix fixe. The terms set meal and set menu are also used. The cutlery on the table may also already be set for all of the courses.
WTaco Tuesday is a custom in many US cities of going out to eat tacos or in some cases select Mexican dishes typically served in a tortilla on Tuesday nights. Restaurants will often offer special prices, for example, "$1 fish tacos every Tuesday night". It is popular in many big cities across the nation and especially popular in the beach cities of Southern California. Taco Tuesday is similar to Happy Hour in that restaurants vary in their participation, hours, and specials offered.
WA take-out or takeout ; carry-out or to-go ; take-away ; takeaways ; grab-n-go; and parcel is a prepared meal or other food items, purchased at a restaurant or fast food outlet that the purchaser intends to eat elsewhere. A concept found in many ancient cultures, take-out food is common worldwide, with a number of different cuisines and dishes on offer.
WThe three-martini lunch or noontime three-martini is a term used in the United States to describe a leisurely, indulgent lunch enjoyed by businesspeople or lawyers. It refers to a common belief that many people in the above-mentioned professions have enough leisure time and wherewithal to consume more than one martini during the work day. The 3-martini lunch became particularly identified in popular culture with Madison Avenue advertising executives in the 1960s and 1970s, who supposedly became more creative after such lunchtime libations.
WA value meal is a group of menu items at a restaurant offered together at a lower price than they would cost individually. They are common at fast food restaurants. A typical value meal includes a main dish, a side dish and a soft drink. Value meals are a common merchandising tactic to facilitate bundling, up-selling, and price discrimination. The perceived creation of a "discount" on individual menu items in exchange for the purchase of a "meal" is also consistent with the Loyalty Marketing school of thought. Additionally, the term is based on value theory, which utilizes certain marketing tactics to encourage people to spend more money than they originally intended on their purchase.
WA virtual restaurant is a food service business that serves customers exclusively by delivery based on phone orders or online food ordering. It is a separate food vendor entity that operates out of an existing restaurant's kitchen. By not having a full-service restaurant premise with a storefront and dining room, virtual restaurants can economize by occupying cheaper real estate. This is in contrast to a ghost kitchen which is a co-working concept for meal preparation with no retail presence that a restaurant/brand or multiple restaurants can buy into.