Term | Definition |
Wine Steward | English term for someone whose job is to serve and give advice about wine in a restaurant. |
Dish | A specific food preparation, a distinct article or variety of food, ready to eat or to be served. |
Snack Bar | A place where patrons can purchase snacks or food at a cinema, amusement park, or other entertainment venue. |
Candlestick | A support or holder for one or more candles, typically one that is tall and thin. |
Buffet | A place where you get the food for yourself rather than being served by another person. |
Cuisine | A country or region's style of cooking. |
Barista | A person who serves customers in a coffee shop. |
Takeout | Food that is cooked and sold by a restaurant or store to be eaten elsewhere. |
Napkin | A cloth or folded piece of paper that you can use to mop up spilt food and clean your face. In the UK, people usually put a napkin on their lap to catch spilt food or drinks. |
Delivery Food | Food that is cooked and sold by a restaurant or store to be eaten elsewhere. |
Food Court | An area in a shopping mall where fast-food outlets are located. |
Pepper Mill | Often a cylindrical container that houses pepper, and then when twisted, grinds and dispenses it. |
Saucer | A small plate. |
Main Course | The main part of the meal. Medium to large portions of food. |
Napkin Dispenser (N) | A device used to dispense napkins. |
Starter | The first course of the meal. It consists of small portions of food. You may skip this one if you’re not very hungry. |
Jug | A large container with a handle from which drinking water is poured. |
Head Waiter | English term for the person who supervises a restaurant's waiting staff. |
Bistro | A small, inexpensive restaurant which serves food at moderate prices in a casual or modest setting. They usually serve French home-style cooking. |
Fast Food Restaurant | A specific type of restaurant that serves fast food cuisine and has minimal table service. |
On the Rocks | With ice. |
Salad Bar | A counter or table in a restaurant or supermarket on which a variety of prepared salads and salad ingredients are displayed for self-service. |
Set Menu | A list of dishes that you can order together for a set price. |
Sugar Pourer | A container for sugar from which the contents are poured. |
Cook | Someone who prepares and cooks food. |
Appetizer | The first course of the meal. It consists of small portions of food. You may skip this one if you’re not very hungry. |
Drive-in Restaurant | A place where customers park their vehicles and are usually served by staff who walk or rollerskate out to take orders and return with food, encouraging diners to remain parked while they eat. |
Bartender | A person serving drinks at a bar. |
Specials | Extra dishes cooked on the day, which are not on the main menu. |
Chain Restaurant | A set of related restaurants in many different locations that are either under shared corporate ownership (e.g., McDonald's in the U.S.) or franchising agreements. |
Rotisserie | A restaurant specializing in roasted or barbecued meat. |
Shaker | A container for salt, pepper, chili powder, etc. with small holes from which the contents are shaken out. |
Maitre d’ | French term for the person who supervises a restaurant's waiting staff. |
Chef | A skilled and trained cook. |
Full Meal | A meal made up of three courses: an appetizer, main dish, and dessert. Also known as a three-course meal or a standard course meal. |
Cutlery | British term for knives, forks and spoons. |
Delivery | A courier service in which a restaurant, store, or independent food delivery company delivers food to a customer. |
Takeaway | Food that is cooked and sold by a restaurant or store to be eaten elsewhere. |
Fine Dining | A restaurant experience that is typically more sophisticated, unique, and expensive than one would find in the average restaurant. |
Check | The American term for the written amount you must pay for a meal and drinks. |
Squeeze Bottle | A cylindrical container that dispenses liquids, such as sauces and dips, from the top spout when squeezed. |
Snack Kiosk | A place where patrons can purchase snacks or food at a cinema, amusement park, or other entertainment venue. |
Napkin Holder | A device used to hold napkins. |
Placemat | A flat piece of cloth, plastic or wood at the centre of each place setting on a dining table. |
Silverware | American term for knives, forks and spoons, especially ones made out of silver but not necessarily. |
Party | A group of people who arrange to eat together and sit at the same table. |
Drive Through | A restaurant in which you can be served without leaving your car, just like a drive-in. The difference lies in the fact that here you pick up your food and leave. |
Tablecloth | A piece of cloth spread over a table, especially during meals. |
Café | A coffee shop. |
Concession Stand | A place where patrons can purchase snacks or food at a cinema, amusement park, or other entertainment venue. |
Waitress | A woman whose job is to serve customers at their tables in a restaurant. |
Recommend | To put forward (someone or something) with approval as being suitable for a particular purpose or role. |
Tumbler | A drinking glass with straight sides and no stem or handle. |
Barman | A man serving behind the bar of a pub or hotel. |
Tip | To give someone a tip. |
Syrup Dispenser (N) | A round or cylindrical container with a handle and spout that slowly dispenses syrup when a lever is pressed to open the spout. |
Tray | A flat, shallow container with a raised rim (borde), used for cooking or carrying food and drink. |
Speciality | A product, especially a type of food, which a person or region is famous for making well. |
Beer Mug | A glass of a standard size (holding one pint, or half a pint) with a handle, to drink beer from. |
Sommelier | French word for someone whose job is to serve and give advice about wine in a restaurant. |
Tankard | A tankard is usually made from glass and has a handle, and it traditionally holds holds a pint of beer but they can be larger. |
Butter Knife | A knife with a blunt, rounded end for spreading butter. |
Pepper Grinder | Often a cylindrical container that houses pepper, and then when twisted, grinds and dispenses it. |
Tip | A small sum of money often given to restaurant staff, for good service. |
Pitcher | A large container with a handle from which drinking water is poured. |
Pump Dispenser | A closed container with a pump to dispense liquids or sauces |
Flatware | American term for knives, forks and spoons. |
Self-service Restaurant | A place where you get the food for yourself rather than being served by another person. |
Waiter | A man whose job is to serve customers at their tables in a restaurant. |
Side Dish | A small portion of food, usually salad or vegetables, that you eat with the main dish. Side dishes are often shared with other people eating at your table. |
Eat out | To have a meal in a restaurant. |
Bottle Opener | A tool used to remove metal tops from some bottles. |
Pint | A unit of volume or capacity usually referring to beer. In the UK it's 568ml and in the US, 473ml. |
Drive Thru | Short for drive through. |
Dessert | The last course of the meal. Typically a sweet dish, such as cake, pudding or ice-cream. |
Food Truck | A large vehicle equipped with facilities for cooking and selling food. |
Order | To request (something) to be made, supplied, or served. |
Wine List | A printed list of all the wines available in a restaurant. |
Bill | The British term for the written amount you must pay for a meal and drinks. |
Doggie Bag | A bag used by a restaurant customer or party guest to take home leftover food, supposedly for their dog. |
A la carte | French term referring to food that can be ordered as separate items, rather than part of a set meal. |
Booking | An arrangement made with a restaurant in advance, to eat there at a particular time. |