Glossary Term Explanation Account A folio or file in which transactions can be recorded ‘Accoutrements’ Items used to fit out the tables. Also referred to as centre pieces A la carte It is the term used for a menu that has individually priced dishes. A la carte means ‘from the card/menu’ A la carte setting table setting for an individual cover Anticipate To realize beforehand; foretaste or foresee Balancing The process undertaken at the end of a shift to determine if actual takings balance or match recorded takings Bain Marie A large pan that is filled with hot water and has a heat source: smaller pans can be set in the larger pan to keep food warm or cook food slowly Briefing A meeting to discuss an upcoming shift Cash Float A specific amount of money, made up of various amounts, used for cashiers to give change Centrepiece A large central object which serves a decorative purpose Charge A transaction resulting from the sale or use of a product or service Checklist List used to identify complete list of activities to be performed Contamination Spoilage of safe food: food must be thrown out Cover A place setting for a guest OR word used to describe the number of guests Crockery A term used to identify plates, cups, saucers and bowls normally made from china
Customer’s arrival time Special requests – such as the requesting a specific table number, a table that has a view of the lake, one that isn’t near the entrance door or is close to the dance floor Needs of guests, for example, wheelchair access, need for privacy Contact details/number for guest or party. Shape and design of the room This involves taking into account the structure of the room in relation to issues such as: Tiered floors – split level dining areas are notoriously difficult to prepare a table plan for as they tend to waste a lot of space Location and size of dance floors Location of windows Number and size of entertainment Required thoroughfares to allow both guest access to tables, toilets etc. and to allow staff sufficient room to move around the floor and service the tables The amount of room required for staff movement must reflect the style of service being offered. For example, more room is needed between tables if gueridon trolleys are going to be used as part of the service. Most floor plans will allow several primary service routes for waiting staff to take on the floor so that all the tables can be serviced Location and number of booths or alcoves that exist in the room – if applicable. Immovable objects
Carving Knife – Slicing roast and cutting large items. Escargot – Snails. Bread Knife – Slicing bread and rolls. Lobster Picks – Lobster/crayfish. Large Fork – Main course and serving Lobster Cracker – Lobster/crayfish/ Small Fork – Entree, pasta, salad, dessert and fruit. Gateau Slice – Cakes and flans Fish Fork – Oysters and cocktails. Ladle – Soup and sauces Long Pronged Fork – Snails (Escargot).
Special events – “Happy Festival Day” The season – “Isn’t it getting dark early these days?” A special in-house event – “Welcome to our Grand Winery Tour Dinner, it will be a night to remember!” In some establishments, guests may be able to leave their overcoats, umbrellas or other items at the reception area. If this is the case, ask the guests if they would like you to take their coat or assist with other items.
customer service and indicates that you are tuned in to individual needs. You can offer the customer something to read Valet services. These services can embrace almost anything, and are often a variation of the concierge desk. Common services for diners include valet parking and car retrieval, booking theatre or other tickets, arranging for taxis or limousine hire, and even secretarial services for business people. It is not uncommon to be asked to send a fax, or email if these services are offered, especially by people who are out of their home city.
Of course, house rules should take precedence where they differ from the following. Promptly acknowledge the guests and welcome them with a greeting. An example of this may be: “Good morning, welcome to Jack’s Bar and Grill” Establish if the customer has a reservation. A number of customers don’t have a booking – they are called ‘walk ins’. To accept a walk in, make sure that there is a table available. If the guests do have a reservation, check the number of guests to determine if a table is available