Restaurant Terms and Definitions: A Complete Guide for BeginnersWhen you step into the world of restaurants, whether as a guest, a server, or a culinary student, you’ll encounter many industry-specific words and phrases. Understanding common restaurant terms and definitions will help you feel more confident and informed. In this topic, we will cover essential restaurant vocabulary, breaking it down into easy-to-understand explanations.
Why Knowing Restaurant Terms Is Important
Restaurant terminology is used to ensure clear communication in fast-paced environments. Whether you’re working in the kitchen, on the dining floor, or managing operations, these terms help everyone stay on the same page. Knowing these terms can improve efficiency, avoid misunderstandings, and even enhance your dining experience as a customer.
Common Restaurant Terms and Definitions
1. Front of House (FOH)
The front of house refers to the area of the restaurant where customers are served. It includes the dining room, bar, waiting area, and sometimes the patio. Staff members like hosts, servers, bartenders, and bussers work in the FOH.
2. Back of House (BOH)
The back of house is the area not visible to guests, where food preparation and administrative tasks happen. This includes the kitchen, storage rooms, dishwashing areas, and offices. Chefs, line cooks, dishwashers, and managers are part of the BOH team.
3. Line Cook
A line cook is a chef who works at a particular station in the kitchen. Stations may include grill, fry, sauté, or dessert. Line cooks are responsible for preparing specific parts of the meal.
4. Expo (Expediter)
The expo is the person who stands between the kitchen and the servers, making sure each dish is complete and perfect before it goes to the table. The expo coordinates plating, garnishing, and timing.
5. Mise en Place
This French term means "everything in its place." In restaurants, it refers to the practice of preparing ingredients and organizing tools before service begins.
Service-Related Terms
6. Turnover Rate
This refers to how quickly a table is cleared and reset for the next guest. High turnover rates usually mean faster service and more business.
7. Covers
"Covers" refers to the number of guests served. For example, serving 50 covers in a night means 50 people were served.
8. Upsell
This term means encouraging guests to purchase higher-priced items, add-ons, or additional dishes to increase the bill total.
9. 86
If an item is "86ed," it means the kitchen has run out of that dish or ingredient and it’s no longer available.
10. Campers
Guests who stay at their table long after finishing their meal, which slows down table turnover.
Food and Beverage Terms
11. Ã La Carte
This means ordering individual items from the menu rather than a set meal. Each item is priced separately.
12. Prix Fixe
A menu that offers a set meal with multiple courses for a fixed price.
13. Amuse-Bouche
A small, complimentary appetizer served before the meal to whet the guest’s appetite.
14. Aperitif
A light alcoholic drink served before the meal to stimulate the appetite.
15. Digestif
An alcoholic beverage served after the meal to help with digestion.
Kitchen and Cooking Terms
16. Brigade System
A kitchen hierarchy developed by Chef Auguste Escoffier, with roles like head chef (chef de cuisine), sous chef, and various line cooks.
17. Sauté
A cooking method where ingredients are quickly cooked in a small amount of oil over high heat.
18. Julienne
A knife cut where vegetables are sliced into long, thin strips.
19. Deglaze
Adding liquid (wine, broth, or water) to a hot pan to lift caramelized bits for sauce making.
20. Reduction
The process of simmering a sauce or liquid to evaporate water and concentrate flavor.
Table Setting and Dining Terms
21. Charger Plate
A decorative base plate placed beneath the dinner plate during formal meals.
22. Place Setting
The arrangement of cutlery, dishes, and glasses for each diner at the table.
23. Crumber
A small tool used by servers to clean crumbs from the table between courses.
24. Silver Service
A formal style of serving food using silver utensils, often done at upscale restaurants.
25. Sommelier
A trained wine expert responsible for wine recommendations and pairings in fine dining establishments.
Employee Roles in a Restaurant
26. Host/Hostess
The person who greets guests, takes reservations, and manages seating arrangements.
27. Server
A waiter or waitress who takes orders, delivers food, and attends to the guests’ needs.
28. Busser
A team member who clears tables, resets them, and helps maintain cleanliness in the dining room.
29. Dishwasher
The employee responsible for cleaning plates, cutlery, and kitchen tools.
30. Chef de Partie
A cook in charge of a particular station in the kitchen, such as grill or pastry.
Restaurant Management Terms
31. P&L Statement
Profit and Loss statement, a financial document that shows income, expenses, and net profit.
32. FOH Manager
The manager responsible for supervising front-of-house staff and operations.
33. BOH Manager
The person overseeing the kitchen team and food preparation standards.
34. Inventory
Keeping track of all food, beverages, and supplies used in the restaurant.
35. Labor Cost
The total cost of paying employees, usually expressed as a percentage of total sales.
Health and Safety Terms
36. Cross-Contamination
The transfer of harmful bacteria from one food product to another, often due to improper handling.
37. FIFO (First In, First Out)
A food storage system ensuring the oldest inventory is used first to reduce waste.
38. HACCP
Hazard Analysis and Critical Control Points, a safety system designed to prevent foodborne illness.
39. Food Handler’s Certificate
A required certification for restaurant employees who handle food to ensure knowledge of food safety practices.
40. Sanitize
The process of thoroughly cleaning surfaces and tools to remove bacteria and germs.
Restaurants have a language of their own, filled with unique terms that help keep operations smooth, efficient, and professional. Whether you’re a customer wanting to better understand your dining experience or an aspiring chef or server preparing to work in the industry, knowing these common restaurant terms and definitions can make a big difference.
From kitchen techniques to dining etiquette and management jargon, these words are essential for anyone interested in the restaurant world. Mastering this vocabulary will help you feel more confident whether you’re placing an order, working behind the scenes, or managing a busy dining room.