Restaurant terminology

thumb|upright=1.2|An early-20th century Art Nouveau-style kitchen in [[Riga]]

thumb|The dining room of the Via Sophia in Washington, D.C., United States, which is a high-end luxury restaurant establishment thumb|A Turkish restaurant in Mongolia thumb|The dining room of Le Bernardin, which is a restaurant in Midtown, [[Manhattan, New York City. Restaurants may serve cuisines native to foreign countries. This one, for instance, serves French cuisine along with seafood.]] A restaurant is a business that prepares and serves food and beverages to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery servic

food prepared and served quickly

occupation involving cooking food

thumb|The Baker (); oil-on-canvas painting by [[Job Adriaensz Berckheyde (1630–1693) now held by the Worcester Art Museum.]]

thumb|Menu showing a list of desserts in a pizzeria

A chef is a professional cook and tradesperson who is proficient in many aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef.

thumb|upright=1.3|Bartender, Skyline Hotel Malmö, 1992 A bartender (also known as a barkeep or barman or barmaid or a mixologist) is a person who formulates and serves alcoholic or soft drink beverages behind the bar, usually in a licensed establishment as well as in restaurants and nightclubs, but also occasionally at private parties. Bartenders also usually maintain the supplies and inventory for the bar. As well as serving beer and wine, a bartender can generally also mix classic cocktails such as a cosmopolitan, Manhattan, old fashioned, and negroni.

A take-out (US, Canada, Philippines) or takeaway (UK, Ireland, Commonwealth) is a prepared meal or other food items purchased at a restaurant or fast food outlet with the intent to eat elsewhere. A concept found in many ancient cultures, take-out food is common worldwide, with a number of different cuisines and dishes on offer.

chef skilled in the preparation of pastries

marketing term for a time when a bar or restaurant offers reduced prices on alcoholic drinks

thumb|upright=1.35|Charcuterie hanging in a French shop Charcuterie (, , also , ; ; from , and ) is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.

large piece of dishware

occupation; manager of the public part of a formal restaurant

a menu where multi-course meals with only a few choices are charged at a fixed total price

is a Japanese word meaning "I'll leave it up to you", derived from the Japanese . It is most commonly used at Japanese restaurants as a form of gourmet dining in which the customer does not order from a menu and instead lets the chef decide which seasonal specialties to serve.

form of theft by fraud

delivery-only restaurant operation

system of hierarchy found in restaurants

A sous chef is a chef who is second-in-command of a kitchen, ranking directly below the head chef in the Kitchen Brigade system developed by Auguste Escoffier. In large kitchens, sous-chefs are typically left in charge of managing members of the kitchen on behalf of the head chef, who may often be preoccupied with other tasks such as purchasing, staffing or developing dishes.

fast food meal marketed to children

kitchen worker in a restaurant

BYOB or BYO is an initialism and acronym concerning wine ("bring your own bottle"), liquor ("bring your own booze"), beer ("bring your own beer"), or marijuana ("bring your own bud").

Hawaiian meal

recipe that identifies an individual chef or restaurant

English slang term

fixed menu in Spanish restaurants

thumb|right|180px|Sauciers-in-training A saucier () or sauté chef is a position in the classical brigade style kitchen. It can be translated into English as sauce chef. In addition to preparing sauces, the saucier prepares stews, hot hors d'œuvres, and sautés food to order. Although it is often considered the highest position of the station cooks, the saucier is typically still tertiary to the chef and sous-chef.

type of tableware

someone well known in the culinary industry

arrangement made in advance to have a table available at a restaurant

United States food custom

staff meal at a restaurant