(レストランスタッフ)
レストラン従業員
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
(卓上サービス)
テーブルサービス
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
Table service refers to a dining experience where restaurant staff serve food and beverages directly to customers seated at their tables. It typically involves a waiter or waitress taking orders, bringing dishes to the table, refilling drinks, and clearing away used items. This style of service offers convenience and a personalized touch, allowing guests to relax and enjoy their meal without having to leave their seats.
(常連（じょうれん）)
常連客（じょうれんきゃく）
a person who buys something from a place or visits it very often
(車両管理者)
バレーパーキング係
someone whose job is parking customers' cars at restaurants or hotels
A valet is a person employed to park and retrieve cars for guests at hotels, restaurants, or events. When a guest arrives, the valet takes the car from them and parks it in a designated area. Later, when the guest is ready to leave, the valet brings the car back to the front. Valets are expected to handle vehicles carefully and quickly, ensuring the owner's experience is smooth and convenient. In some places, valets may also offer additional services, such as helping with luggage or guiding guests to the entrance.
(給仕 (きゅうじ))
ウェイター
a man who brings people food and drinks in restaurants, cafes, etc.
文法情報:
(給仕（きゅうじ）)
ウェイトレス
a woman who brings people food and drinks in restaurants, cafes, etc.
文法情報:
(アラカルトメニュー)
アラカルト
a menu in which each dish has a separate price
À la carte refers to a menu in a restaurant where each dish is listed and priced separately, allowing customers to choose individual items according to their preference, rather than selecting from a set meal. This style of dining offers flexibility and a wide variety of choices, enabling diners to customize their meal by mixing and matching dishes to their liking. À la carte menus often include a range of appetizers, main courses, sides, and desserts, providing a personalized dining experience tailored to individual tastes.
(請求書 (せいきゅうしょ))
勘定書 (かんじょうしょ)
a piece of printed paper that shows the amount of money a person has to pay for goods or services received
(取る (とる))
予約する (よやくする)
to reserve a specific thing such as a seat, ticket, hotel room, etc.
文法情報:
(伝票（でんぴょう）)
勘定書（かんじょうしょ）
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
(持ち込み料)
コルケージ
an amount of money charged by a restaurant for drinking a wine that was bought from somewhere else by the customer
Corkage refers to the amount of money a restaurant charges for serving wine brought in by the customer. This fee covers the cost of opening and serving the wine, as well as the use of the restaurant's glassware and facilities. It is a common thing in many dining establishments that allows people to enjoy their own wine selection while dining out, with an additional cost.
(心付け)
チップ
an additional amount of money given to someone for their services
Gratuity, often referred to as a tip, is an additional sum of money given voluntarily by a customer to a service worker, such as a waiter or bartender, in appreciation for good service. It is typically calculated as a percentage of the total bill and is not included in the advertised price of the meal or service. Gratuity is a customary practice in many countries, especially in the hospitality industry, and serves as a way for customers to express gratitude for excellent service.
(チップをあげる)
チップを渡す
to give a small amount of money to a waiter, driver, etc. to thank them for their services
文法情報:
(デリバリー（でりばりー）)
配達（はいたつ）
the act or process of taking goods, letters, etc. to whomever they have been sent
(ドレスコード)
服装規定
a set of guidelines specifying the types of clothing and grooming considered acceptable or appropriate in a particular setting or for a specific event
(所定 (shotei))
予約 (yoyaku)
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
(大物（おおもの）)
VIP（非常に重要な人物）
is an individual who holds a significant or influential position and is often granted special privileges or treatment due to their status
(献立)
メニュー
a list of the different food available for a meal in a restaurant
(オーダーする)
注文する
to ask for something, especially food, drinks, services, etc. in a restaurant, bar, or shop
文法情報:
(テーブルを運ぶ)
ウェイティングする
to work in a restaurant serving meals to customers
文法情報:
(主夫)
ヘッドウェイター
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
(食器洗い)
皿洗い
someone whose job is to wash dishes
(警備員)
バウンサー
someone who is hired for security at bars or clubs, responsible for checking IDs and maintaining order among patrons
(酒場の店員)
バーテンダー
a person who serves drinks behind a bar, typically in a bar, restaurant, or other establishment
(バーテンダー)
バーメイド
a female bartender responsible for preparing and serving drinks at a bar or pub
(レストランオーナー)
レストラン経営者
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
おめでとうございます！ !
26 から Eating Out 語を学びました。学習と語彙の復習を改善するために、練習を始めましょう！
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