Restaurant Vocabulary
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| Eat out | To have a meal in a restaurant.
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| Booking | An arrangement made with a restaurant in advance, to eat there at a particular time.
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| Order | To request (something) to be made, supplied, or served.
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| Recommend | To put forward (someone or something) with approval as being suitable for a particular purpose or role.
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| Speciality | A product, especially a type of food, which a person or region is famous for making well.
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| Dish | A specific food preparation, a distinct article or variety of food, ready to eat or to be served.
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| Party | A group of people who arrange to eat together and sit at the same table.
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| Cuisine | A country or region's style of cooking.
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| Delivery | A courier service in which a restaurant, store, or independent food delivery company delivers food to a customer.
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| Takeaway | Food that is cooked and sold by a restaurant or store to be eaten elsewhere.
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| Takeout | Food that is cooked and sold by a restaurant or store to be eaten elsewhere.
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| Delivery Food | Food that is cooked and sold by a restaurant or store to be eaten elsewhere.
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| Fine Dining | A restaurant experience that is typically more sophisticated, unique, and expensive than one would find in the average restaurant.
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| Bistro | A small, inexpensive restaurant which serves food at moderate prices in a casual or modest setting. They usually serve French home-style cooking.
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| Fast Food Restaurant | A specific type of restaurant that serves fast food cuisine and has minimal table service.
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| 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.
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| 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.
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| 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.
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| Drive Thru | Short for drive through.
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| Rotisserie | A restaurant specializing in roasted or barbecued meat.
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| Self-service Restaurant | A place where you get the food for yourself rather than being served by another person.
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| Buffet | A place where you get the food for yourself rather than being served by another person.
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| 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.
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| Food Truck | A large vehicle equipped with facilities for cooking and selling food.
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| Concession Stand | A place where patrons can purchase snacks or food at a cinema, amusement park, or other entertainment venue.
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| Snack Bar | A place where patrons can purchase snacks or food at a cinema, amusement park, or other entertainment venue.
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| Snack Kiosk | A place where patrons can purchase snacks or food at a cinema, amusement park, or other entertainment venue.
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| Food Court | An area in a shopping mall where fast-food outlets are located.
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| Café | A coffee shop.
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| Barista | A person who serves customers in a coffee shop.
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| Barman | A man serving behind the bar of a pub or hotel.
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| Bartender | A person serving drinks at a bar.
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| Cook | Someone who prepares and cooks food.
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| Chef | A skilled and trained cook.
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| Waiter | A man whose job is to serve customers at their tables in a restaurant.
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| Waitress | A woman whose job is to serve customers at their tables in a restaurant.
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| Maitre d’ | French term for the person who supervises a restaurant's waiting staff.
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| Head Waiter | English term for the person who supervises a restaurant's waiting staff.
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| Sommelier | French word for someone whose job is to serve and give advice about wine in a restaurant.
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| Wine Steward | English term for someone whose job is to serve and give advice about wine in a restaurant.
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| Wine List | A printed list of all the wines available in a restaurant.
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| Set Menu | A list of dishes that you can order together for a set price.
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| Specials | Extra dishes cooked on the day, which are not on the main menu.
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| A la carte | French term referring to food that can be ordered as separate items, rather than part of a set meal.
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| 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.
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| 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.
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| Main Course | The main part of the meal. Medium to large portions of food.
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| 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.
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| Dessert | The last course of the meal. Typically a sweet dish, such as cake, pudding or ice-cream.
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| 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.
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| Saucer | A small plate.
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| Shaker | A container for salt, pepper, chili powder, etc. with small holes from which the contents are shaken out.
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| Sugar Pourer | A container for sugar from which the contents are poured.
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| Pepper Grinder | Often a cylindrical container that houses pepper, and then when twisted, grinds and dispenses it.
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| Pepper Mill | Often a cylindrical container that houses pepper, and then when twisted, grinds and dispenses it.
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| Pump Dispenser | A closed container with a pump to dispense liquids or sauces
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| Squeeze Bottle | A cylindrical container that dispenses liquids, such as sauces and dips, from the top spout when squeezed.
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| 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.
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| Tray | A flat, shallow container with a raised rim (borde), used for cooking or carrying food and drink.
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| Cutlery | British term for knives, forks and spoons.
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| Silverware | American term for knives, forks and spoons, especially ones made out of silver but not necessarily.
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| Flatware | American term for knives, forks and spoons.
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| Butter Knife | A knife with a blunt, rounded end for spreading butter.
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| Candlestick | A support or holder for one or more candles, typically one that is tall and thin.
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| Placemat | A flat piece of cloth, plastic or wood at the centre of each place setting on a dining table.
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| Jug | A large container with a handle from which drinking water is poured.
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| Pitcher | A large container with a handle from which drinking water is poured.
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| Tumbler | A drinking glass with straight sides and no stem or handle.
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| Pint | A unit of volume or capacity usually referring to beer. In the UK it's 568ml and in the US, 473ml.
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| Beer Mug | A glass of a standard size (holding one pint, or half a pint) with a handle, to drink beer from.
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| 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.
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| On the Rocks | With ice.
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| Bottle Opener | A tool used to remove metal tops from some bottles.
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| 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.
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| Napkin Holder | A device used to hold napkins.
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| Napkin Dispenser (N) | A device used to dispense napkins.
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| Tablecloth | A piece of cloth spread over a table, especially during meals.
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| Bill | The British term for the written amount you must pay for a meal and drinks.
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| Check | The American term for the written amount you must pay for a meal and drinks.
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| Tip | A small sum of money often given to restaurant staff, for good service.
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| Tip | To give someone a tip.
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| Doggie Bag | A bag used by a restaurant customer or party guest to take home leftover food, supposedly for their dog.
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Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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