CAREER

TOURISTIC RESORT MANAGEMENT

Table Service Glossary

Glossary

Capacity: Way of distributing diners within a venue or

room.
It is the capacity of the premises that can accommodate
diners .
Appetizer: Drink or small amount of food taken before
main meals to stimulate appetite.
Après diner: After dinner.
Bajative: Glass of liquor taken after meals.
Normally the digestive
Bartender: In charge of preparing and serving alcoholic
beverages in a bar.
Bistro: Small establishment or restaurant where coffee
and meals are served at affordable prices.
Fast food places.
Blonda: Small silk lace napkin for garnishes.
White circular tablecloth.
Break: Pause that takes place during an event.
Brigade: Work team of a restaurant or gastronomic hall.
The people who serve in the Restaurant
Maitre
Waiter
Assistant
Somelier
Brunch: Meal that is eaten in the morning between
breakfast and lunch and that combines elements of both.
Breakfast between lunch.
Brut: Term used to define a champagne or sparkling wine
with very little residual sugar.
Toast with Champagne depending on the Cava.
Brut nature
Brut
Semi dry
Buffet: Meal composed of hot and cold foods, displayed
at the same time on a table so that diners can serve

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TOURISTIC RESORT MANAGEMENT

themselves.
Bell: Metallic instrument, generally in the shape of an
inverted cup, used to cover and hold food to be served.
Tasting: Portion of something drinkable or food that is
tried.
Chef: Head chef.
Cocktail: Combination of alcoholic beverages.
Coffee Break: Coffee break.
Order: List of orders that the customer makes to the
service and the latter delivers to the kitchen.
Gourmet food: Refined or sophisticated food.
Comís: Apprentice waiter.
Disrupt: Clear the place where you have worked or
eaten, placing everything in its usual place.
Hors d'oeuvres: Any of the light dishes that are placed on
the table to snack on before serving the meal.
Fajinar: Clean and disinfect glasses, glasses and others
with alcohol or a specific bactericide.
Pharmacies: Furniture where tableware, dressings,
napkins and other elements that make up a table are
placed, serve as support within the room.
Frapera: Container, bucket for ice.
Garçon: Waiter.
Gueridón: Mobile service table or auxiliary cart for salon
service.
Island: Space that is clearly differentiated from what
surrounds it.
Maître: Head of the dining room of a hotel or restaurant.
Management: Management or management of the
establishment and its staff.
Mark: Put a mark that allows you to distinguish the
diners and their position at the table. It is also used to
indicate replacement cutlery on the tables.
Pairing: Harmonious union between food and wine.
Mise en place: Prepare all the elements to use them.
Posnet: Terminal for electronic capture of debit and
credit card data.
Precedence: Circumstance of preceding, having more
importance.
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Réchaud: Stainless steel container that keeps food

warm.
Runners: In charge of bringing the dishes to the tables.
Sommelier: In charge of wine and liquor service in a
restaurant.
Carve: Cut a food into pieces to serve it.
Vernissage: Inauguration.

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