Restaurant Vocabulary

1. Booking – an arrangement made with a restaurant in advance, to eat there a

particular time

2. A party (more than 1 person) – a group of people who arrange to eat together
Sentence: I would like to book a table for five. Can you fit us in seven o’clock?

3. Menu – a printed list of meals that a restaurant serves

Sentence: I'd like to see your lunch menu, please.

4. Set menu – a list of dishes you can order together (main meal, a starter & a
dessert)
Sentence: This simple restaurant has a daily set menu.

5. Drinks menu (beverages) – a list of soft drinks and alcoholic drinks that you
can choose from.
Sentence: I would like to see your drinks menu, please.

6. Today’s special/specials – extra dishes cooked on the day, which are not on
the main menu

7. Cutlery – knives, forks, and spoons

8. Napkin – a cloth or folded piece of soft paper that you use to mop up split food

9. Starter/appetizers – the first course of the meal. Small portions (amount) of

food, served either hot or cold.

10. Main course – the main part of the meal. Medium to large portions of food are
served.

11. Side dish – a small portion of food. Bread, salad, or vegetables in sauce, that
you eat with a main meal. These are often shared with other people eating at
your table.

12. Dessert – the last course of a meal. Typically, a sweet dish, such as cake or
ice cream.
13. Tip – a small sum of money often given to restaurant staff, for good service.

14. Beverage – drinks (A liquid to consume, usually excluding water; a drink. This may
include tea, coffee, liquor, beer, milk, juice, or soft drinks.)

15. Bill – the slip of paper that tells the customer how much to pay

16. Manager – oversees all operations and day-to-day activities in a hotel

organization

17. Waiter – a person who serves food to people at tables

18. Chef – staff member who is professionally trained to prepare food

19. Buffet - self-serve tables of food that are set out for the customer to pick and
choose from

20. Cashier - staff member responsible for collecting customer's money at the front
of an establishment

21. Charge - to add a fee (additional fee)

22. Cocktail - an alcoholic drink with juice

23. Complaint - a problem with service or food

24. Condiments - types of sauces that are added for flavouring (i.e. mustard)

25. Counter - flat area often used for placing dishes on or preparing food

26. Coupon - a slip of paper that offers the customers a discounted rate

27. Complimentary – free of charge (complimentary breakfast)

28. Credit card - a plastic card that allows people to pay for something later

29. Customer, Guest - person who goes to an establishment to be served

30. Customer Service - treatment of guests

31. Cut off - stop serving a customer any more alcohol

32. Debit Card - a kind of bank card used to pay directly from bank account
Savings account (1,000,000) – 5,000

33. Delivery - food brought to the home (take away, take home)

34. Discount - at a cheaper cost

35. Dishwasher - the staff member/machine that washes the dirty dishes

36. Double - two shots of alcohol in one drink

Triple – three shots

37. Fast-food - an eatery that offers quick inexpensive food

38. Fine dining - a very expensive eating establishment

39. Happy hour - short amount of time when alcoholic drinks are on sale

40. Host, hostess - staff member in charge of greeting and seating customers in a
restaurant- welcomes you and guide you to your table