Unit 9: Vocabulary

Please study the 20 vocabulary terms from Unit 9: Fine Dining. Then continue to the activities.
amuse bouche
a small dish, chosen by the chef which is served before the starter
I thought that the amuse bouche was delicious even though I don't usually like prawns.
buffet
1) a meal which guests serve themselves 2) a bar or counter from which guests can take food.
The buffet consisted of 3 hot and 6 cold dishes.
chit
a small piece of paper on which orders are written
The waiters writing was so bad that the chef couldn't read the chit.
comp
to give something away free of charge, often as a promotion or as the result of a complaint.
The restaurant manager decided to comp all drinks for the evening to make up for the power cut.
complimentary
free of charge, without payment
Complimentary tea and coffee is being served in the lounge now.
covers
the total number of guests at a given service in a restaurant
The restaurant usually does about 50 covers per night but that number can rise to over 100 in the busy season.
crumb down
to remove crumbs and left-overs from a table cloth using a small brush
The waiter crumbed down the table before he served the coffee.
cutlery
any utensils used for eating or serving food; knives, forks, spoons etc.
All of the hotel's cutlery is made from silver.
dietary requests
any information regarding a diners allergies, intolerances or preferences when it comes to food.
When you take a booking, you should ask if the diner has any special dietary requests.
F&B
a short form of food and beverage.
The F&B department has over 200 employees.
floater
a worker who moves from task to task without any fixed duties
The restaurant team is made up of 6 waiters who work the different sections, 2 floaters and a supervisor.
intrusive
causing disruption in an annoying way
I thought the waiter was a bit too intrusive. There was no need to ask us five times if everything was ok.
lay the table
to put all glasses, cutlery etc in the correct place
After she had laid the tables, her supervisor checked them and found that she had missed two small wine glasses.
napkin
a square piece of paper or cloth used at meal times to protect clothing and wipe fingers or mouth
In some restaurants, waiters unfold the napkin for you and place it in your lap.
pace
control the speed of, maintain a regular speed.
It is important to pace orders so that the kitchen can cope and diners do not have to wait too long for their meal after ordering.
pair
to match to a suitable partner
He paired the salmon dish to a delicate white wine.
pass
the part of the kitchen where ready dishes are collected by the waiting staff.
The head chef is usually stationed at the pass to control the quality of dishes leaving the kitchen.
sommelier
a waiter who has extensive knowledge of wine and is in charge of the restaurants wine supply.
The sommelier recommended a Rioja to go with the lamb.
walk somebody though
to slowly and carefully explain something
The restaurant manager walked the staff through the menu, making sure that everyone knew what the dishes contained.
walk-in
a customer or guest who arrives without a booking or appointment.
The restaurant served 32 in-house guests and 8 walk-ins last night.
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