CET - TERMINOLOGY RESTAURANT

French service

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Hors d’oeuvre

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À la minute

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a PERSON who works in a restaurant removing dirty dishes and bringing clean one

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Cover

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Carte du jour

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the person in charge of a restaurant, trains the staffs, assigns the roster and helps them to deal with guest

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kitchen is out of an ingredient, it also means to “get rid of something.” So, if something has gone bad and a kitchen staffer is told .........

• 4 top

• No show

• Fire

• 86'd

Drive thru

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Cutlery

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