Manger, boire et servir de la nourriture - Manger à l'extérieur

an individual employed in a restaurant to assist with various tasks such as serving food, taking orders, and ensuring a positive dining experience for customers

serveur

a dining arrangement in a restaurant where waitstaff serve food and beverages directly to seated customers at their tables, providing a personalized and attentive experience

service à table

a prestigious international restaurant rating system and guidebook that awards Michelin stars to restaurants based on their culinary excellence and quality of service

Guide Michelin

someone whose job is to clear tables and dirty dishes, etc. in a restaurant

déménageur

a person who works in a restaurant, casino or shop, welcoming customers

hôte

someone whose job is to wash dishes and do other simple tasks in the kitchen of a hotel, restaurant, etc.

plongeur

a person who buys something from a place or visits it very often

habitué

someone whose job is to serve meals to customers in a restaurant

serveur

someone whose job is preparing food that can be quickly or easily cooked

cuisinier à la commande

someone who is in charge of serving wine and helping customers choose wine in a restaurant

sommelier

someone whose job is parking customers' cars at restaurants or hotels

voiturier

a man who brings people food and drinks in restaurants, cafes, etc.

serveur

a woman who brings people food and drinks in restaurants, cafes, etc.

serveuse

the group of people who wait on tables in a restaurant or bar, such as waiters and waitresses

serveurs

someone who is in charge of serving wine and helping customers choose wine in a restaurant

sommelier

a menu in which each dish has a separate price

à la carte

a piece of printed paper that shows the amount of money a person has to pay for goods or services received

facture

to reserve a specific thing such as a seat, ticket, hotel room, etc.

réserver

a place where customers of a bar or restaurant sit, with two high-backed seats and a table in the middle

cabine

a small piece of paper showing the foods and drinks that we have ordered in a restaurant, cafe, etc. and the amount that we have to pay

addition

an amount of money charged by a restaurant for drinking a wine that was bought from somewhere else by the customer

droit de bouchon

to have dinner in a restaurant or at someone else's home

dîner dehors

a bag for taking home one's leftover food in a restaurant

sac à emporter

an additional amount of money given to someone for their services

pourboire

to give a small amount of money to a waiter, driver, etc. to thank them for their services

pourboire

a menu with a complete meal and a limited number of choices at a set total price

menu fixe

a curated selection of dishes offered by a restaurant, typically in multiple courses, designed to showcase the chef's culinary skills and creativity

menu dégustation

the act or process of taking goods, letters, etc. to whomever they have been sent

livraison

a set of guidelines specifying the types of clothing and grooming considered acceptable or appropriate in a particular setting or for a specific event

code vestimentaire

the act of arranging something, such as a seat or a hotel room to be kept for you to use later at a particular time

réservation

someone who is in charge of the waiters and waitresses of a restaurant

maître d'hôtel

is an individual who holds a significant or influential position and is often granted special privileges or treatment due to their status

personne très importante

the amount of money that customers need to pay for occupying a table or entering an establishment

droit d'entrée

a list of the different food available for a meal in a restaurant

menu

to ask for something, especially food, drinks, services, etc. in a restaurant, bar, or shop

commander

an extra amount of money added to a bill in a restaurant, etc. for the services delivered to a customer

frais de service

a bill for the meal one has been served in a restaurant

addition

to work in a restaurant serving meals to customers

faire le service

a small elevator or lifting device used to transport items such as food, dishes, or laundry between different floors of a building, typically in a commercial or residential setting

pataugeoire

a prepaid certificate that can be exchanged for goods, services, or discounts at a specific store or business

bon

a senior member of the waitstaff in a restaurant, responsible for overseeing and coordinating the service provided to patrons, often managing other waitstaff and ensuring a smooth dining experience

chef de rang

someone whose job is to wash dishes

plongeur

someone who is hired for security at bars or clubs, responsible for checking IDs and maintaining order among patrons

videur

a person who serves drinks behind a bar, typically in a bar, restaurant, or other establishment

barman

a man whose job involves mixing and serving drinks, particularly alcoholic drinks, in a bar

barman

a female bartender responsible for preparing and serving drinks at a bar or pub

serveuse de bar

an individual who owns or manages a restaurant, overseeing its operations and often playing a key role in decision-making related to the establishment's cuisine, ambiance, and overall business strategy

restaurateur

a service at an event or venue where alcoholic beverages are provided without additional charge and are available for guests to consume freely

bar ouvert