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- Here are some restaurant terms12:
- 86: A term used when the restaurant has run out of, or is unable to prepare a particular menu item.
- À la carte: The opposite of a set restaurant menu and refers to when a customer orders an individual dish from the menu.
- Bartender: A person who serves drinks behind the bar.
- Blue-plate special: A low-priced meal that usually changes daily.
- Brigade de cuisine: A system of hierarchy in the kitchen.
- 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 cooked meats.
- Chef: A professional cook who is in charge of the kitchen.
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 [ edit]
- 86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. ...
- À la carte
- Bartender
en.wikipedia.org/wiki/List_of_restaurant_terminologyRestaurant Lingo A-H
- # 5 Out: When a chef yells out "5 out!" ...
- A A La Carte: A la carte is the opposite of a set restaurant menu and refers to when a customer orders an individual dish from the menu. ...
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