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- Here are some restaurant terminologies12:
- 86: a term used when the restaurant has run out of, or is unable to prepare a particular menu item.
- À la carte: a menu item that is priced separately.
- All you can eat: a menu option where customers can eat as much as they want for a fixed price.
- Bartender: a person who serves drinks at a bar.
- Blue-plate special: a daily special that is usually inexpensive.
- Brigade de cuisine: a French term for the kitchen staff.
- BYOB: an initialism standing for "bring your own bottle", "bring your own beer", "bring your own beverage", or "bring your own booze".
- Charcuterie: a French term for a shop that sells cold cooked meats.
Learn more:✕This summary was generated using AI based on multiple online sources. To view the original source information, use the "Learn more" links.Restaurant terminology
- 86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. ...
- À la carte
- All you can eat
en.wikipedia.org/wiki/List_of_restaurant_terminologyRestaurant Terms Defined: All the Lingo & Industry Slang You Should Know
- 86 “Eighty-six the avocado toast.” ...
- À la Carte “That steak comes à la carte.” ...
- All Day “We’ve got three gnocchi all day and seven branzino all day.” ...
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