FOOD AND BEVERAGE TERMS AND DEFINITIONS

FOOD AND BEVERAGE TERMS AND DEFINITIONS

Understanding these terms from the beginning will help you speak “the language” of restaurants and bars.  Generally speaking, these terms are to be used in conversation with fellow associates, not with customers.

Term	Definition
“Behind You”	When coming up behind a person, say this to inform him or her of your presence (to avoid collisions).
Cocktail	A drink containing two or more liquors and or mixers.
“Coming Around”/ “Corner”	What someone might say before going around a blind corner of an operation to allow others to know of his/her approach.
Cover	A customer.
Deuce	A party of two or a table for two.
“86”	A term used to inform service personnel that the kitchen or bar is out of a certain food or beverage item.
Expeditor	Works on the aisle and puts food orders together and garnishes plates for the servers/runners.  Once the order is ready, the expeditor will allow server/runner to remove food for service.
Forecast	The number of customers expected for a given meal period.
Highball	A combination of any brand of liquor and one mixer.  (e.g. Vodka and Tonic)
In the Weeds	A phrase used by servers to inform someone that they are too busy to give good service.  This means that they need help.
Menu Class/Service Briefing	A daily mini-meeting to inform the staff of what the daily specials are, groups in house, service standards training and other information that will help service customers.
Mixer	Non-alcoholic beverages (e.g., ginger ale, juices, tonic, etc.) added to liquor to make a mixed drink.
P.O.S.	Point of Sale – Electronic cash register, used to ring orders and communicate food orders to the kitchen.