Restaurant glossary

The universe of restaurants

My name is Nathan, I am not in this field of study right now but this is the next step. After the CEGEP, I would like to go to the ITHQ in hotel management. My glossary is to people that want to work in a restaurant. My topic is about the restaurant. This glossary can help people that start working in a restaurant and want to know the slang and terms that restaurants use. The method that I used to find the words is going on forums that talks about restaurants.

Back of the house
Phrase
The back of the house refers to everything in the restaurant behind the dining room. This usually includes the kitchen, storage rooms, offices, and any prep rooms. The back end of the restaurant, typically the kitchen, prep, and storage areas.
Example: As a general rule, the back of house is a staff-only area.
en: Fr: Derrière la maison
A kitchen
Bar-back
noun
A barback is a bar's equivalent to a busser. Their role is to ensure that the bartender has everything they need during service to keep everything running smoothly: clean glasses, enough garnishes, liquor, beer and spirits, ice cubes, etc.
Example: A barback has many responsibilities
en: Arrière du bar
A guy cleaning a glass
Bartender
noun
A bartender (also known as a barkeep, barman, barmaid) is a person who formulates and serves alcoholic or soft drink beverages behind the bar, usually in a licensed establishment.
Example: The bartender handed me a mug of lukewarm beer
en: Fr: Barman
A man making a drink
Bev Nap
noun
A small square napkin for drinks.
Example: Things I wish I’d said, witticisms, clever asides, often overhead in a bar where the only thing to write it down on for posterity is a bev-nap Making Use Of Local Artisans.
en: Serviette pour brevage
Buss boy
noun
a person who works in a restaurant removing dirty dishes and bringing clean ones
Example: The busboy rushes to refill my water glass after every sip.
en: Fr: aide-serveur
A buss-boy cleaning tables
Campers
noun
Customers that hang out at a table all night long and even turning off all the lights doesn’t get rid of them at closing time.
Example: These campers at table 44 paid their check 20 minutes ago!
en: Fr: campeurs
A man in a restaurant for a long time
Cover
noun
In the restaurant industry, the term "cover" refers to a diner who eats or a meal that is served. A cover differs from a table in that it represents only one of the meals served at that table. It differs from a dish in that it includes the extras that a diner orders, such as drinks, appetizers and desserts
Example: Each table cover needs space of 24 to 30 inches wide.
en: Fr: couvert
A meal
Dine and dash
phrase
A dine and dash is a form of theft by fraud, in which a patron orders and consumes food and beverages from a restaurant or similar establishment with the intent not to pay. The act may involve the customer leaving the restaurant with the intent of evading payment, or, less commonly, of the patron eating the food and then stating that they do not have any money.
Example: A couple left the restaurant without paying. They dine and dash.
en: Manger et partir
People running from a restaurant
Front of the house
Phrase
The front of the house meaning is the front of a restaurant. It’s the place where patrons usually are, such as the dining room, waiting area, and the bar. The front-of-house team members are customer-facing employees. Servers, hostesses, bartenders, and bussers are front-of-house workers.
Example: Jenna’s managing the front of the house tonight
en: Fr: L'avant de la maison
Tables
Hotess
noun
a woman employed in a restaurant or place of amusement to receive, seat, or assist patrons.
Example: A Hostess presents a positive first impression of the establishment's friendliness,
en: Hotesse
Hotess waiting for clients
Last call
Phrase
In a bar, a last call is an announcement made shortly before the bar closes for the night, informing patrons of their last chance to buy alcoholic beverages. There are various means to make the signal, like ringing a bell, flashing the lights, or announcing verbally. Last call times are often legally mandated and vary widely globally as well as locally.
Example: This is the last call do you want something?
en: Dernier rappel
Menu
noun
In a restaurant, the menu is a list of food and beverages offered to customers and the prices. A menu may be à la carte – which presents a list of options from which customers choose – or table d'hôte, in which case a pre-established sequence of courses is offered.
Example: They reacted to growing alarm about incidence of obesity in children by expanding its menu to incorporate salads, fruit, low fat milk and bottled water.
en: Menu
A menu at a restaurant
on the fly
phrase
Sometimes a server forgets to put an order in, or a steak isn't cooked to a patron's preference. In these cases, sometimes the kitchen will be asked to cook a new dish “on the fly,” or as soon as humanly possible
Example: I put in table 6’s apps but forgot their entrees — I need two blackened chicken sandwiches on the fly!
en: Fr : rapidement
Runner
noun
Picks up food product for orders placed by the service staff and delivers the meal to our guests. Assists the kitchen and service staff as needed to maintain the highest level of food quality, presentation, and timing to optimize our guests dining experience.
Example: I had lunch at a very nice terrace restaurant on the beach and the runner was Canadian
en: Fr: commis de salle
A guy carying meals
serving trays
noun
There are different uses for serving trays including carrying food and beverages from one place to another as well as enabling those in the industry to serve specific sized portions of food. Some serving trays are used to hold plates and drinks, while other restaurants choose the tray to serve food on.
Example: Serving trays & platters are specially sized to hold large portions and numerous items.
en: Fr: torpille ou plateaux de service
A serving tray
Table d hote
noun
In restaurant terminology a table d'hôte menu is a menu where multi-course meals with only a few choices are charged at a fixed total price. Such a menu may be called prix fixe ("fixed price"). The terms set meal and set menu are also used.
Example: If you like table d hote, you might love these ideas
en: Table d'hôte
A table d hote at a restaurant
Waiter
noun
Waiters/waitresses work in restaurants and other dining establishments. They are responsible for greeting customers, taking food and beverage orders, verifying the identification and age of any customers ordering alcoholic beverages and submitting food orders to the kitchen staff.
Example: People can act differently from one day to the next, so a waiter may be in a good mood one day and be polite and friendly to the customers, but another day he could be rude and unhelpful.
en: Serveur
A waiter serving a table
Walk-in
noun
These are simply refrigerated spaces that are so large you can walk into them. Like a large refrigerated walk-in closet, they have shelves on either side and are used for the extended storage of bulk food items such as large boxes of vegetable or fruit, or for the shorter-term storage of batch prepared foods.
Example: Can you go in the walk-in get some salsa?
en: Espace de stockage
Wine decanter
noun
Decanting wine means slowly pouring the wine from its bottle into a different container, without disturbing the sediment at the bottom. Wine is often decanted into a glass vessel with an easy-pour neck.
Example: Thin decanters are better for wines with a lot of sediment, such as an aged wine, while young wines will thrive in a medium-wide decanter.
en: carafe a vin
Wine list
noun
A wine list is a menu of wine selections for purchase, typically in a restaurant setting. A restaurant may include a list of available wines on its main menu, but usually provides a separate menu just for wines. Wine lists in the form of tasting menus and wines for purchase are also offered by wineries and wine stores.
Example: Every year, the Chef creates his own wine list of white, red and rosé wines selected from local wine producers.
en: Carte des vins

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As you can see, on the tittle my name is Nathan. I am currently studying Social Science in commerce and this is my fourth session at Montmorency. After CEJEP, I would really like to go to the ITHQ in Hotel management because I have worked in a restaurant for a year and a haft and I liked the vibe and the contact with people. I am a very sporty guy. I played football for almost 10 years but I had to stop because of injuries. During the winter my favorite sport is definitely snowboarding. I would really like to do a snowboarding trip to whistler with my friends next year. When the pandemic I started to workout because I  have a complete gym at home and I discovered a passion. I needed a way to spend my energy.
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