Restaurant English Vocabulary Words | Restaurant Vocabulary With Definition | Hotel Items

Restaurant English Vocabulary Words | Restaurant Vocabulary With Definition | Hotel Items We had dinner in the hotel's restaurant. The restaurant serves breakfast, lunch, and dinner. The food at the restaurant was good and the waiters were polite. The seafood restaurant specializes in serving fish and shellfish. Restaurant Vocabulary Words With One Line Definitions
Appetizer
A Small Dish Served Before The Main Course To Stimulate The Appetite.
Entree
The Main Course Of A Meal.
Dessert
A Sweet Course Typically Served At The End Of A Meal.
Menu
A List Of Dishes And Drinks Available In A Restaurant.
Reservation
A Prearranged Arrangement To Secure A Table At A Restaurant.
Waitstaff
The Collective Term For Servers And Waiters.
Host/hostess
The Person Who Greets And Seats Customers In A Restaurant.
Chef
The Professional Cook Responsible For Meal Preparation.
Sous Chef
The Second-in-command In A Kitchen.
Maitre D'
The Head Waiter Or Host Responsible For Guest Seating.
Sommelier
A Wine Expert Responsible For Wine Selection And Service.
Specials
Dishes Not On The Regular Menu Offered For A Limited Time.
Tip
A Gratuity Given To Servers For Good Service.
Corkage Fee
A Charge For Bringing Your Own Wine To A Restaurant.
Corkscrew
A Tool Used To Remove Corks From Wine Bottles.
Wine List
A Menu Listing The Available Wines.
Fine Dining
High-end, Upscale Restaurant Experience.
Bistro
A Small, Casual Restaurant Often Serving French Cuisine.
Cafe
A Casual Dining Establishment Serving Light Meals And Beverages.
Buffet
A Self-serve Meal Option With Various Dishes Laid Out For Customers.
Tablecloth
A Cloth Covering A Dining Table.
Cutlery
Utensils Such As Knives, Forks, And Spoons.
Napkin
A Cloth Or Paper Used To Clean Hands And Face During A Meal.
Tray
A Flat, Usually Rectangular Piece For Carrying Dishes.
Condiments
Sauces, Spices, And Garnishes Used To Enhance Flavor.
Cookware
Kitchen Utensils Used For Cooking, Such As Pots And Pans.
Dishwasher
A Machine For Cleaning Dishes And Utensils.
Hostile
A Dining Area Where Customers Serve Themselves.
Tip Jar
A Container For Collecting Tips At The Counter.
Gratuity
Another Term For A Tip Given To Restaurant Staff.
Allergen
A Substance That Can Cause An Allergic Reaction In Some Individuals.
Reservation
A Prearranged Arrangement To Secure A Table At A Restaurant.
Gluten-free
Food Or Dishes Without Gluten, Suitable For Those With Gluten Intolerance.
Vegetarian
A Menu Option Without Meat Or Animal Products.
Vegan
A Menu Option Without Any Animal Products, Including Dairy And Eggs.
Al Fresco
Dining Outdoors, Usually On A Patio Or Terrace.
Prix Fixe
A Fixed-price Menu With A Set Number Of Courses For A Set Price.
Tip Percentage
The Percentage Of The Bill Typically Given As A Tip, Often 15 20 percent.
Host Stand
The Area Where The Host/hostess Manages Table Assignments.
Carryout
Food Ordered To Be Taken Out And Not Eaten In The Restaurant.
Drive-thru
A Service Window For Ordering And Picking Up Food Without Leaving Your Car.
Appetizer Sampler
A Selection Of Small Appetizers Served On One Plate.
Fresh Catch
The Daily Seafood Special Based On What's Available.
Corked Wine
A Wine That Has Been Spoiled Due To A Faulty Cork.
Culinary School
A School Where Chefs And Cooks Are Trained In Culinary Arts.
Michelin Star
A Prestigious Rating For Exceptional Restaurants.
Food Critic
A Writer Or Reviewer Who Evaluates And Critiques Restaurant Food.
Garnish
Decorative Elements Added To A Dish For Visual Appeal.
Farm-to-table
A Dining Concept That Emphasizes Using Locally Sourced Ingredients.
Tasting Menu
A Multi-course Menu Designed To Showcase A Chef's Creativity.
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