Words Related to Eating, Drinking, and Serving - Eating Out
Here you will learn some English words related to eating out such as "booth", "delivery", and "valet".
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restaurant attendant
[noun]
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
table service
[noun]
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
Michelin Guide
[noun]
a prestigious international restaurant rating system and guidebook that awards Michelin stars to restaurants based on their culinary excellence and quality of service
kitchen porter
[noun]
someone whose job is to wash dishes and do other simple tasks in the kitchen of a hotel, restaurant, etc.
short-order cook
[noun]
someone whose job is preparing food that can be quickly or easily cooked
sommelier
[noun]
someone who is in charge of serving wine and helping customers choose wine in a restaurant
waitstaff
[noun]
the group of people who wait on tables in a restaurant or bar, such as waiters and waitresses
wine steward
[noun]
someone who is in charge of serving wine and helping customers choose wine in a restaurant
bill
[noun]
a piece of printed paper that shows the amount of money a person has to pay for the meal they have had in a bar or restaurant
booth
[noun]
a place where customers of a bar or restaurant sit, with two high-backed seats and a table in the middle
check
[noun]
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
corkage
[noun]
an amount of money charged by a restaurant for drinking a wine that was bought from somewhere else by the customer
to tip
[verb]
to give a small amount of money to a waiter, driver, etc. to thank them for their services
table d'hote
[noun]
a menu with a complete meal and a limited number of choices at a set total price
tasting menu
[noun]
a curated selection of dishes offered by a restaurant, typically in multiple courses, designed to showcase the chef's culinary skills and creativity
delivery
[noun]
the act or process of taking goods, letters, etc. to whomever they have been sent
dress code
[noun]
a set of guidelines specifying the types of clothing and grooming considered acceptable or appropriate in a particular setting or for a specific event
reservation
[noun]
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
maitre d'hotel
[noun]
someone who is in charge of the waiters and waitresses of a restaurant
very important person
[noun]
is an individual who holds a significant or influential position and is often granted special privileges or treatment due to their status
cover charge
[noun]
the fee or amount of money that customers need to pay for occupying a table or entering the establishment
to order
[verb]
to ask for something, especially food, drinks, services, etc. in a restaurant, bar, or shop
service charge
[noun]
an extra amount of money added to a bill in a restaurant, etc. for the services delivered to a customer
dumbwaiter
[noun]
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
voucher
[noun]
a piece of printed paper used instead of money when buying something or to get a discount
headwaiter
[noun]
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
bouncer
[noun]
someone who is hired for security at bars or clubs, responsible for checking IDs and maintaining order among patrons
barman
[noun]
a man whose job involves mixing and serving drinks, particularly alcoholic drinks, in a bar
barmaid
[noun]
a female bartender responsible for preparing and serving drinks at a bar or pub
restaurateur
[noun]
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
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