 | Duck Leg Confit Gourmet (D'Artagnan) List Price: $6.85
|
| Artichoke Appetizers-A Fully Prepared Meal In Santa Maria BBQ Style Health and Beauty () | |
 | Palirria Stuffed Vine Leaves 280 Gram Can Gourmet (Palirria) List Price: $0.00
|
 | Shrimp Tempura Gourmet (artiko)
|
 | Aris Dolma Yalandji (stuffed grape leaves with rice) 2 kilo can Gourmet (Aris) List Price: $0.00
|
 | Vegetable Pot Stickers Gourmet (artiko)
|
 | Shrimp Shumai Gourmet (artiko)
|
 | Shrimp Bird's Net Gourmet (artiko)
|
If you’ve ever talked to your friends who’ve worked in a restaurant and you can’t understand what the hell they’re talking about, it’s probably because you’ve never been introduced to the restaurant lingo. There is very much a different language in the restaurant than in the real world. So many things have different names and sometimes it can be very confusing unless you know the language. However, it’s imperative to learn the language of the restaurant if you want to succeed, otherwise people are just going to look at you like you’re a tool bag. We don’t want that, do we? Here are a list of terms commonly used in most restauarants around the country.
86 - Can mean either “get rid of”, or “out of” a certain product.
All Day - The total amount of a required dish to one kitchen station.
Apps - Appetizers.
BOH- Back of House. Includes: Prep, Line Cooks, Dishwasher, Expediter.
Bev Nap - A Beverage Napkin on which the ordered drink sits.
Busser - A FoH employee that’s job is to clean and reset tables and bring dirty dishes/glassware to the dishwasher
Campers - Customers that linger for longer than desired times.
Cambro - Also called a Lexan. A large plastic topped pan that stores food product.
Chef de Partie - Station chefe, or line-cooks.
COGS - Cost of Goods. Generally what the food costs to make prior to adding overhead costs.
Closer - the FoH or BoH employees that stay until the end of the shift, to make sure that other employees perform their closing work. Usually the last employees to leave the restaurant.
Closing work - Work that is required to be performed by servers after they have been cut.
Commis - An apprentice who works under the Chef de Partie.
Comp - To give something away for free, either because of a mistake or to please customers.
Cut - To release an employee from the shift....
Donna's VICTORY Eating Hints WISC, WI - Eat fruits and vegetables at every meal and find new ways of preparing them. They can be part of every course from appetizer to dessert and they make |
Christmas Eve traditions: Make-ahead meals that highlight meaning Memphis Commercial Appeal, TN - She prepares the appetizers, "which always included lox and cream cheese, assorted breads, Swiss fondue, spinach crepes prepared ahead, frozen and popped in |
Dining Out: Sure serves you right to eat here Salt Lake Tribune, United States - Notable dishes » Fried quail appetizer ($4.50), salt baked sea bass ($10.95). In the past, Takashi has not been my number one choice -- or even two -- for |
 Milwaukee Journal Sentinel | Kil@wat offers much more than proximity to theaters Milwaukee Journal Sentinel, WI - The highlight of the appetizers I sampled from the menu was the sea scallops ($13) - two large, fresh mollusks, perfectly prepared, on a savory parsnip |
Give a food gift with a twist -- a chef who comes to you Detroit Free Press, United States - They're typically more expensive than restaurant meals, but the food and service comes with advantages: They're all customized for the client, prepared in |
